Garlic French Fries without a Deep Fryer

These homemade French fries are so good, and very quick and easy. They are made in a skillet on the stove. I whipped them up one night while cooking dinner. My kids were starving and we ate these as an appetizer while our dinner was in the oven.

Homemade French fries with garlic

To make these, a French-fry cutter is your best friend. I also have a garlic peeler and slicer set, which makes peeling and slicing garlic a 30 second task.

French-fry cutter and garlic peeler and slicer set

Ingredients:
3 or 4 medium potatoes
1 tsp. garlic salt
1 tsp. black pepper
6 cloves fresh garlic, sliced
4 tbsp. peanut oil (I used olive oil because it's what I had, and it was fine)
More salt & pepper to taste

Instructions:
Slice the potatoes into fries (this is where a French-fry cutter comes in handy!) I didn't peel mine and they were great. Heat the oil in a skillet on medium heat. While the oil is heating, slice the garlic.

Put the garlic in the skillet to infuse the oil. After about a minute, add the potatoes, garlic salt and pepper. Stir occasionally.

Adding potatoes to oil

After about 7 minutes, turn the potatoes. Continue stirring occasionally. After another 7 minutes or so, the potatoes should be done. Remove from oil, put on a plate with paper towels to soak up the excess oil, and serve. Add more salt and pepper if needed.

Potatoes cooking in oil

These French fries were a great appetizer while we waited for our dinner to cook. My family inhaled them!

French fries while cooking

Creamy & Dreamy 3-Ingredient Vanilla Bean Ice Cream

Creamy & Dreamy 3-Ingredient Vanilla Bean Ice Cream

Store-bought ice cream has nothing on homemade. One bite and memories of childhood hot summer days and 4th of July holidays come flooding back, in a rush of creamy, sweet deliciousness.

When I mention to friends I’m making homemade ice cream or I have some in the freezer, the response is always the same. “Nothing beats homemade ice cream!” and “Homemade ice cream? Where? Can I have some?”

This ice cream recipe is special because it’s easy beyond belief. With only three ingredients and 30 minutes, you are on your way to some of the most delicious ice cream you’ve ever eaten. You can also make it without an ice cream maker!

Recipe (adapted from this recipe):
Ingredients:

• 1 can sweetened condensed milk (see note below to make your own.)
• 4 cups half-and-half or light cream (I use 3 cups heavy cream and 1 cup whole milk. I’ve made this several times with different combinations of whatever dairy products I had on hand (light/heavy cream, half-and-half, whole milk, etc), and it still comes out perfect.)
• 1/8 cup vanilla bean paste (pure vanilla extract will be suitable but the vanilla bean paste is special because you get the little black specks of real vanilla beans. I buy mine here.)

  

  Ingredients for 3-Ingredient Vanilla Bean Ice Cream

Instructions for 3-Ingredient Ice Cream:
Put your three ingredients in the ice cream maker and stir to combine.

Combining ingredients in ice cream maker

Follow directions according to your ice cream maker's manufacturer.

Churning ice cream

Don't have an ice cream maker? NO PROBLEM! Combine the sweetened condensed milk and vanilla bean paste. Fold in a pint (2 cups) of WHIPPED heavy cream. Put in a 2-quart freezer container and freeze for 6 hours.

This ice cream makes delicious root beer floats!

3-Ingredient Vanilla Bean Ice Cream in a root beer float

Every time I serve this ice cream to guests, I hear over and over again how delicious it is. Little do they know how EASY it is!

There are so many variations you could make to this recipe. Some ideas include:

• Adding mashed bananas for "banana ice cream"
• Adding chocolate chunks, miniature marshmallows, and crushed graham crackers for "s'mores ice cream"
• Adding strawberry puree (or any fruit/berry puree) for "strawberry ice cream"

What variations can you come up with? Comment below and let me know! If you try any of the variations, let me know how they turn out!

3-Ingredient Vanilla Bean Ice Cream

 Note: How to make homemade sweetened condensed milk: 

• 1 cup powdered sugar
• 2/3 cup sugar
• 1/3 cup boiling water
• 1/4 cup melted butter 

Put in blender and blend until smooth.

The Best Cauliflower in the World

This is the best cauliflower in the world. There's not much more to say.

The Best Cauliflower in the World

Never did I imagine that fresh cauliflower in the produce section of the grocery store would stir up cravings that potato chips or french fries used to. This vegetable really surprised me. I always ignored it, reaching for broccoli, spinach, or even celery instead. Little did I know that one of my future favorite foods was right in front of me all along.

This is so fast and easy to make. I'm not kidding, it will blow your mind. Make it. NOW.

Recipe (adapted from this recipe):
Ingredients:
1 whole head of cauliflower
1/4 cup olive oil
1 lemon, juiced
6 cloves fresh garlic, minced
Coarse ground salt & pepper
1/4 tsp. ground turmeric
Green onions or chives for garnish
Parmesan cheese for topping, grated

Ingredients for Best Cauliflower in the World

Directions:
Preheat oven to 500 degrees. Chop cauliflower into 1 to 1-1/2" florets. Put in an oven-safe skillet or baking dish and coat in olive oil, lemon juice, and garlic. Sprinkle with salt, pepper, and turmeric. Stir well to make sure cauliflower is evenly coated. Bake for 15 minutes.

Cauliflower before Baking

After baking, sprinkle Parmesan cheese over cauliflower and garnish with chives or green onions.

Cauliflower after Baking

Simple and fast! The olive oil, lemon juice and garlic create a tangy sauce while baking that is addicting. The turmeric adds a nice golden hue and depth of flavor. The Parmesan cheese makes the dish rich and salty.

Cauliflower after Baking

We ate ours as a side dish, with lasagna and salad. This is a savory snack I could eat every day! I seriously licked my plate after eating this!

Cauliflower with Lasagna and Salad

Gluten-Free Pizza Pretzels

Gluten-Free Pizza Pretzels

The idea for this blog post started when my 5-year-old son didn't have school one day, so I asked him what he would like to do. He said to me, "Can we go to the really big store with a restaurant where they have pencils?" "Pencils?" I asked, not understanding what he meant. "Yeah, mommy, pencils with cheese sauce!"

It took me awhile to stop laughing, because I realized what he meant. He wanted to go to Target for the pretzels! Still laughing, I said sure. We made it a big deal - we waited until daddy could come too, and little brother was up from nap time, and we all headed to Target as a family for pretzels with cheese sauce.

Unfortunately though, Target stopped serving cheese sauce. They only offered marinara sauce with the pretzels. Unsure of how I would explain this to my son so as to not disappoint him, out of my mouth came the answer. "Hey look, they gave us pizza sauce. We're having pizza pretzels!"

This was a dream come true for my son, who absolutely loves pizza. Our family date to the Target food court was a success. And the idea was born for this blog post. I thought to myself, pizza pretzels sound delicious. I could add pepperoni and cheese to the dough, serve with marinara sauce. But the only problem was I knew I would pig out on them! All of that white flour! So I decided to experiment with gluten-free soft pretzels, for a slightly less guilty version. The experiment was a huge success. Even my husband loved these pizza pretzels, saying "these do NOT taste gluten free."

Enjoy this recipe! These were a ton of fun to make. They are best served hot out of the oven, but try to avoid eating them all at once! I had trouble with that part.

Gluten-Free Pizza Pretzels

Recipe (adapted from this recipe):Ingredients:
2 cups white rice flour
1 cup brown rice flour
3/4 cup tapioca flour
1 tsp. xanthum gum
1/2 tsp. baking powder
1 tsp. salt
2 tsp. Italian or pizza seasoning
2 tsp. garlic powder 
1 cup warm water
2-1/4 tsp. instant yeast
1 egg
3 tbsp. light corn syrup
2 tbsp. canola oil
1 cup shredded mozzarella cheese
1/2 cup diced Italian dry salami
1/2 cup diced pepperoni
1/2 cup finely shredded Parmesan or Romano cheese

Ingredients for Gluten-Free Pizza Pretzels

For the water bath:
4 quarts boiling water
1/4 cup baking soda
2 tbsp. sugar

Marinara sauce for dipping (and ranch dressing if desired)

Directions:
In a measuring cup or bowl, mix the yeast with the warm water and set aside. In the bowl of a stand mixer, whisk together the dry ingredients. Add the egg, corn syrup, and oil. After the yeast has proofed for 3 minutes, add the water-yeast mixture and mix, using the dough hook.

Proofed Yeast

When all ingredients are combined, add the mozzarella cheese, salami and pepperoni.

Mixing all ingredients together

Mix on medium-high speed for about 4 minutes (if you don't have a stand mixer, you can use a hand mixer to mix the dough, and knead by hand for 4 to 5 minutes).

Smooth Dough after Kneading

When the dough is smooth, place on a lightly white-rice floured surface, and knead into a ball. Place the ball into a large mixing bowl rubbed down with olive oil. Cover with a damp warm towel, and let rise for about 90 minutes or until doubled in size.

Dough after Rising

When the dough has risen, preheat the oven to 425 degrees. Prepare your water bath by bringing 4 quarts of water to a rolling boil, adding the baking soda and sugar, and stirring to combine. On a lightly white rice floured surface, separate the dough into 12 equal pieces. As you work with each individual piece, keep the rest of the dough covered with your towel. Roll each piece into a 12-14" rope.

Dough Rolled into 12 Ropes

Place parchment paper on two baking sheets. Shape each rope into a "U", then twist the ends around each other, and fold over to the bottom of the "U" (see photos).

Shaping Rope into a "U"

Twisting ends around each other

Folding ends over to bottom of pretzel

Press the ends into the dough to secure. When all the pretzels are shaped, one at a time, place into the boiling water for about 5 seconds, or until the pretzel rises from the bottom to the top of the water.

Pretzel Rising to the Top of the Boiling Water

Using a large slotted spoon or spatula, remove from the boiling water and place back on the baking sheets. Sprinkle the Parmesan or Romano cheese over the pretzels.

Pretzels before Baking

Place one of the baking sheets on the lower rack and the other baking sheet on the upper rack. Bake for 12 minutes. When the timer goes off, rotate the baking sheets and bake for another 12 minutes, or until golden brown.

Pretzels after Baking

These are so good right out of the oven served with marinara sauce. I also have a ranch dressing addiction, so I served my pretzels with both sauces. My family went crazy for these pizza pretzels! Enjoy!

Gluten-Free Pizza Pretzels with Marinara Sauce

Recipe (without photos):
Adapted from this recipe

Ingredients:
2 cups white rice flour
1 cup brown rice flour
3/4 cup tapioca flour
1 tsp. xanthum gum
1/2 tsp. baking powder
1 tsp. salt
2 tsp. Italian or pizza seasoning
2 tsp. garlic powder 
1 cup warm water
2-1/4 tsp. instant yeast
1 egg
3 tbsp. light corn syrup
2 tbsp. canola oil
1 cup shredded mozzarella cheese
1/2 cup diced Italian dry salami
1/2 cup diced pepperoni
1/2 cup finely shredded Parmesan or Romano cheese

For the water bath:
4 quarts boiling water
1/4 cup baking soda
2 tbsp. sugar

Marinara sauce for dipping (and ranch dressing if desired)

Directions:
In a measuring cup or bowl, mix the yeast with the warm water and set aside. In the bowl of a stand mixer, whisk together the dry ingredients. Add the egg, corn syrup, and oil. After the yeast has proofed for 3 minutes, add the water-yeast mixture and mix, using the dough hook. When all ingredients are combined, add the mozzarella cheese, salami and pepperoni. Mix on medium-high speed for about 4 minutes (if you don't have a stand mixer, you can use a hand mixer to mix the dough, and knead by hand for 4 to 5 minutes).

When the dough is smooth, place on a lightly white-rice floured surface, and knead into a ball. Place the ball into a large mixing bowl rubbed down with olive oil. Cover with a damp warm towel, and let rise for about 90 minutes or until doubled in size.

When the dough has risen, preheat the oven to 425 degrees. Prepare your water bath by bringing 4 quarts of water to a rolling boil, adding the baking soda and sugar, and stirring to combine. On a lightly white rice floured surface, separate the dough into 12 equal pieces. As you work with each individual piece, keep the rest of the dough covered with your towel. Roll each piece into a 12-14" rope.

Place parchment paper on two baking sheets. Shape each rope into a "U", then twist the ends around each other, and fold over to the bottom of the "U" (see photos). Press the ends into the dough to secure. When all the pretzels are shaped, one at a time, place into the boiling water for about 5 seconds, or until the pretzel rises from the bottom to the top of the water. Using a large slotted spoon or spatula, remove from the boiling water and place back on the baking sheets.

Sprinkle the Parmesan or Romano cheese over the pretzels. Place one of the baking sheets on the lower rack and the other baking sheet on the upper rack. Bake for 12 minutes. When the timer goes off, rotate the baking sheets and bake for another 12 minutes, or until golden brown.

These are so good right out of the oven served with marinara sauce. I also have a ranch dressing addiction, so I served my pretzels with both sauces. My family went crazy for these pizza pretzels! Enjoy!

No-Rise Pizzeria-Style Pizza Dough

Homemade pizza dough is fresh and hearty, with an ingredient list specifically approved by you. It's also easier to make than you might think. You usually just have to plan ahead a couple hours, to allow for the dough to rise. However, this pizza dough recipe is EXTRA special. It requires no rising! In a jiffy, you can have homemade, delicious pizzeria-style pizza dough that will beat any delivery service in flavor and quality.

No-Rise Pizzeria-Style Pizza Dough

I used to make pizza dough all the time in my bread machine. I would use the recipe in the bread machine manufacturer's cookbook, or various recipes I would find online. My mom kept telling me that she had a delicious pizza dough recipe that required no rising. After several months, I finally decided to test it out. I am SO glad I did!

If you don't have a stand mixer, you can mix and knead the dough by hand. Scroll to the bottom to see the recipe without photos.

Recipe (adapted from this recipe):
Ingredients:
2-1/2 tsp. instant yeast
1 tsp. white sugar
1 cup warm water

1-1/2 cups bread flour (all-purpose will suffice)
1 cup whole wheat flour
1 tsp. salt
1 tsp. garlic powder
2 tsp. Italian or pizza seasoning
2 tbsp. olive oil

Pizza dough ingredients

Directions:
Preheat oven to 450 degrees. Stir the yeast and sugar into 1/2 cup of the warm water in the bowl of a stand mixer and set aside. Whisk together your flours, salt and spices, then add the olive oil and stir well with a wooden spoon.

Dry ingredients and olive oil mixed

When the yeast is creamy, pour the dry ingredients into the bowl of the stand mixer with the dough hook and mix on medium speed.

Adding 1/2 cup warm water to stand mixer

After ingredients are combined and starting to resemble a dough, slowly add the remaining 1/2 cup of warm water. Turn the mixer on medium-high speed, and mix for 5 minutes.

Olive oil and corn meal on pizza stone

While the dough is mixing, drizzle olive oil and corn meal or polenta on a pizza stone or baking sheet. You can use your hands to spread it evenly across the stone.

Dough that is ready to shape into pizza crust

After about 5 minutes, the dough should come together into a smooth ball. If it sticks to the sides of the stand mixer, scrape down the sides with a scraper and continue mixing. If it seems too wet, add a few sprinkles of flour at a time.

Pizza dough ready to bake

 Place the dough directly on the pizza stone and stretch or roll out into a pizza crust. You can make your crust as thin or thick as you want! My husband likes soft, thick crust so that's how I prepare it for him. My mom uses this exact same recipe, and rolls her dough out paper thin for extra thin and crispy crust. It's delicious both ways!

Pizza crust with sauce

Spread sauce over pizza crust. Marinara or ranch dressing (for white sauce) make perfect pizza sauces.

Cheese sprinkled on pizza

This is the part where my 5-year old takes over. Time to sprinkle the cheese!

Meat on pizza

We like to use Italian dry salami and pepperoni. Veggies like mushrooms, onions, garlic, bell peppers, fresh basil or spinach, etc. are also delicious!

Pizza ready for baking

Sprinkle with some more cheese and sauce, and bake for 12-18 minutes or until golden brown.

Fresh out of the oven

My family FLIPS for homemade pizza! We eat ours with a colorful salad. I LOVE my pizza dipped in ranch dressing, so I always keep some close at hand.

Homemade pizza with salad and ranch for dipping

This crust is so fast and easy, my mom makes it every Friday night. I think I might start too!

Recipe (without photos):

(Adapted from this recipe)
If you don't have a stand mixer, you can mix and knead the dough by hand.

Ingredients:
2-1/2 tsp. instant yeast
1 tsp. white sugar
1 cup warm water

1-1/2 cups bread flour (all-purpose will suffice)
1 cup whole wheat flour
1 tsp. salt
1 tsp. garlic powder
2 tsp. Italian or pizza seasoning
2 tbsp. olive oil

Directions:
Preheat oven to 450 degrees. Stir the yeast and sugar into 1/2 cup of the warm water in the bowl of a stand mixer and set aside. Whisk together your flours, salt and spices, then add the olive oil and stir well with a wooden spoon.

When the yeast is creamy, pour the dry ingredients into the bowl of the stand mixer with the dough hook and mix on medium speed. After ingredients are combined and starting to resemble a dough, slowly add the remaining 1/2 cup of warm water. Turn the mixer on medium-high speed, and mix for 5 minutes.

While the dough is mixing, drizzle olive oil and corn meal or polenta on a pizza stone or baking sheet. You can use your hands to spread it evenly across the stone. After about 5 minutes, the dough should come together into a smooth ball. If it sticks to the sides of the stand mixer, scrape down the sides with a scraper and continue mixing. If it seems too wet, add a few sprinkles of flour at a time.

Place the dough directly on the pizza stone and stretch or roll out into a pizza crust. You can make your crust as thin or thick as you want! My husband likes soft, thick crust so that's how I prepare it for him. My mom uses this exact same recipe, and rolls her dough out paper thin for extra thin and crispy crust. It's delicious both ways!

Spread sauce over pizza crust. Marinara or ranch dressing (for white sauce) make perfect pizza sauces. Sprinkle mozzarella cheese and meat or veggie toppings on your pizza. We like to use Italian dry salami and pepperoni. Veggies like mushrooms, onions, garlic, bell peppers, fresh basil or spinach, etc. are also delicious! Sprinkle with some more cheese and sauce, and bake for 12-18 minutes or until golden brown.

My family FLIPS for homemade pizza! We eat ours with a colorful salad. I LOVE my pizza dipped in ranch dressing, so I always keep some close at hand. This crust is so fast and easy, my mom makes it every Friday night. I think I might start too!

*Lighter* Chicken Fettuccine Alfredo

*Lighter* Chicken Fettuccine Alfredo

This chicken fettuccine Alfredo is so delicious; even my kids were licking their plates! You wouldn't even know it is "light" unless someone told you. There is a minimal amount of butter, and instead of heavy cream it uses a milk and flour base, with Greek yogurt added for richness and tanginess. You can use nonfat, 1%, or whatever kind of milk you have on hand, and light or full-fat Greek yogurt, depending on your preference. The ample amount of garlic brings major flavor, and the lemon provides an acidity that adds complexity to the dish. I added red peppers because I love the burst of color and added boost of vitamin C. Whole wheat fettuccine is optional; any type of pasta will suffice. Try this recipe; it will surely become a family favorite!


Ingredients:
4 or 5 chicken breasts
1 tbsp. butter
1 tbsp. olive oil
1/2 cup flour
1 tsp. Italian herbs
Coarse ground salt & pepper

Ingredients for alfredo sauce

7 cloves minced garlic
1/2 lemon, zest & juice
1 red bell pepper, diced
1/4 to 1/2 cup dry white wine
1/8 cup flour
2 cups milk plus more for thinning sauce as needed
1/3 cup Greek yogurt
1 cup Parmesan cheese
Coarse ground salt & pepper

1 16 oz. package whole wheat pasta
1/4 cup fresh parsley, chopped

Directions:
Pound the chicken breasts so they are even in thickness. Season with salt and pepper. In a shallow bowl, combine 1/2 cup flour with Italian herbs and about 1/2 tsp. each of salt and pepper. Dip the chicken breasts in the flour mixture so they are lightly coated.

Chicken breast lightly coated in flour mixture

In a sauté pan, heat the butter and olive oil. Swirl the pan to combine. Lay the chicken breasts in the pan on medium heat and cook on one side for 1 minute. Flip the chicken breasts, turn the heat to low, and put the lid on the pan. Set your timer for 10 minutes.

Chicken breasts cooked 1 minute (after being flipped)

When the timer goes off, turn the heat off, but leave the lid on the pan. Don't take the lid off at all and set the timer for 10 minutes again. When the timer goes off, your chicken should be done. But to be sure, use a meat thermometer and test that the chicken is 165 degrees. If not, turn the heat back to low, put the lid back on, and cook for a few more minutes. This is some of the moistest chicken I have ever eaten!

Cooked chicken breasts

When the chicken is done, remove from the pan and set aside. Set your water to boil for the pasta. Using the same pan you cooked the chicken in, on medium-high heat, scrape your minced garlic into the leftover oil-butter mixture. After about 1 minute, add the lemon zest and lemon juice. The lemon juice will reduce in about a minute. Now add your red bell peppers and wine. Put the lid partially back on the pan and let the peppers get soft, stirring occasionally.

Don't forget to save some wine for yourself!

While you wait for the peppers to soften, cut the chicken into strips for the pasta. When the peppers are soft and the wine has mostly reduced, stir the flour quickly into the pan, followed by the milk. Stir quickly with a wooden spoon to break up the flour and combine well with the milk. Season the sauce with coarse ground salt and pepper.

Seasoning with salt and pepper after adding milk

When the sauce begins to bubble and thicken, stir in the Greek yogurt, then the cheese. 

Stirring in Greek yogurt

Stirring in Parmesan cheese

Continue stirring until the sauce is smooth and creamy. Turn off the heat. When ready to serve, you can turn the heat on low and stir in more milk to thin if needed.

Prepared sauce

Serve the Alfredo sauce tossed with whole wheat fettuccine, and sprinkle the chopped fresh parsley on top. Prepare yourself for a rich, creamy, indulgent dinner. This healthier alternative to traditional fettuccine Alfredo will fool even your harshest critics!

*Lighter* Chicken Fettuccine Alfredo

I served mine with Roasted Veggies AKA Candy, and it was perfection!

*Lighter* Chicken Fettuccine Alfredo with Roasted Veggies AKA Candy

This chicken fettuccine Alfredo is so delicious; even my kids were licking their plates! You wouldn't even know it is "light" unless someone told you. There is a minimal amount of butter, and instead of heavy cream it uses a milk and flour base, with Greek yogurt added for richness and tanginess. You can use nonfat, 1%, or whatever kind of milk you have on hand, and light or full-fat Greek yogurt, depending on your preference. The ample amount of garlic brings major flavor, and the lemon provides an acidity that adds complexity to the dish. I added red peppers because I love the burst of color and added boost of vitamin C. Whole wheat fettuccine is optional; any type of pasta will suffice. Try this recipe; it will surely become a family favorite!

Recipe (without pictures):
Ingredients:
4 or 5 chicken breasts
1 tbsp. butter
1 tbsp. olive oil
1/2 cup flour
1 tsp. Italian herbs
Coarse ground salt & pepper

7 cloves minced garlic
1/2 lemon, zest & juice
1 red bell pepper, diced
1/4 to 1/2 cup dry white wine
1/8 cup flour
2 cups milk plus more for thinning sauce as needed
1/3 cup Greek yogurt
1 cup Parmesan cheese
Coarse ground salt & pepper

1 16 oz. package whole wheat pasta
1/4 cup fresh parsley, chopped

Directions:
Pound the chicken breasts so they are even in thickness. Season with salt and pepper. In a shallow bowl, combine 1/2 cup flour with Italian herbs and about 1/2 tsp. each of salt and pepper. Dip the chicken breasts in the flour mixture so they are lightly coated. 

In a sauté pan, heat the butter and olive oil. Swirl the pan to combine. Lay the chicken breasts in the pan on medium heat and cook on one side for 1 minute. Flip the chicken breasts, turn the heat to low, and put the lid on the pan. Set your timer for 10 minutes. 

When the timer goes off, turn the heat off, but leave the lid on the pan. Don't take the lid off at all and set the timer for 10 minutes again. When the timer goes off, your chicken should be done. But to be sure, use a meat thermometer and test that the chicken is 165 degrees. If not, turn the heat back to low, put the lid back on, and cook for a few more minutes. This is some of the moistest chicken I have ever eaten!

When the chicken is done, remove from the pan and set aside. Set your water to boil for the pasta. Using the same pan you cooked the chicken in, on medium-high heat, scrape your minced garlic into the leftover oil-butter mixture. After about 1 minute, add the lemon zest and lemon juice. The lemon juice will reduce in about a minute. Now add your red bell peppers and wine. Put the lid partially back on the pan and let the peppers get soft, stirring occasionally. 

While you wait for the peppers to soften, cut the chicken into strips for the pasta. When the peppers are soft and the wine has mostly reduced, stir the flour quickly into the pan, followed by the milk. Stir quickly with a wooden spoon to break up the flour and combine well with the milk. Season the sauce with coarse ground salt and pepper. When the sauce begins to bubble and thicken, stir in the Greek yogurt, then the cheese. Continue stirring until the sauce is smooth and creamy. Turn off the heat. When ready to serve, you can turn the heat on low and stir in more milk to thin if needed.

Serve the Alfredo sauce tossed with whole wheat fettuccine, and sprinkle the chopped fresh parsley on top. Prepare yourself for a rich, creamy, indulgent dinner. This healthier alternative to traditional fettuccine Alfredo will fool even your harshest critics! 

I served mine with Roasted Veggies AKA Candy, and it was perfection!