Alfredo Sauce for Chicken Alfredo, etc.

Cheese Sauce

edited from Whole Foods For the Whole Family: La Leche League International Cookbook (excellent book!)

Ingredients:
6 tbs. butter
4 tbs. whole wheat flour
2 1/2 c. milk
1 tsp. salt
2 1/2 c. Parmesan cheese

1. Melt butter in saucepan.
2. Stir in flour.
3. Add milk and bring to a boil, stirring until smooth and thick.
4. Add cheese.

OR Olive Garden Alfredo Sauce Recipe
from recipezaar

Yield: 1 Gallon

Ingredients

• 1 tablespoon pureed garlic
• 1 lb butter
• 2 quarts heavy whipping cream
• 8 ounces milk
• 1 lb parmesan cheese
• 4 ounces Fontina cheese
• 1 teaspoon salt
• 2 teaspoons black pepper

Directions

1. 1

   Brown Garlic puree.

2. 2

   Then add butter til melted.

3. 3

   Add heavy cream and milk.

4. 4

   Add parmeasan cheese, fontina cheese, salt and pepper.

5. 5

   Stir on medium high until thickens.

6. 6

   Turn off heat and continue to stir.

7. 7

   Serve over cooked alfredo noodles.

Chicken Alfredo

Ingredients:
Alfredo Sauce
Noodles
Chicken

Cook all ingredients as desired, add spices (salt, fresh ground pepper, etc.), and voila!

Chicken and Veggie Lasagna

Amazing!

edited from a Nov. 2007 Good Housekeeping magazine clipping

Prep: 25 mins
Bake: 45 mins

Makes 6 main-dish servings

Ingredients
4 tbsp. butter
1 pkg. (10 oz.) sliced mushrooms
1 sm. onion, finely chopped
1 clove garlic, crushed with press
1/3 c. flour
2 c. milk, warmed
1 can (14 to 14.5 oz.) chicken broth (1 3/4 c.)
8 no-boil lasagna noodles
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 c. (1/2 in. pieces) chicken (10 oz.)
3/4 c. freshly grated Parmesan cheese
1 c. shredded part-skim mozzarella cheese (4 oz.)
Suggested extra ingredients:
Sweet red peppers
Chopped tomatoes
Extra cheese and/or canned grated Parmesan cheese for sprinkling
Salt and fresh ground pepper

Prep:
1. Cook noodles and spinach.
2. In 12-inch nonstick skillet, melt 1 tbs. butter on medium. Add mushrooms, onion, sweet peppers, and garlic. Add tomatoes if/when desired. Cook about 8 mins. or until mushrooms are lightly browned, stirring occasionally. Set aside.
3. Meanwhile, in 4-quart saucepan, melt remaining butter on medium. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended; cook until sauce thickens and boils, stirring frequently. Boil 2 mins. Set sauce aside.
4. Preheat oven to 375F. Spray 8" by 8" glass or ceramic baking dish with nonstick cooking spray. Pour 1/2 c. sauce in bottom of baking dish; arrange 2 noodles over sauce, overlapping to fit. Top evenly with half of spinach, half of chicken, then 1/2 cup sauce; sprinkle with 1/4 c. Parmesan. Top with 2 noodles, mushroom mixture, 3/4 c. mozzarella, then 1/2 c. sauce. Top with 2 noodles, remaining spinach and chicken, then 3/4 c. sauce and 1/4 c. Parmesan. Arrange remaining noodles on top; spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.
5. Spray sheet of foil with nonstick cooking spray if necessary and cover baking dish. Bake lasagna 30 mins. Remove foil and bake 15 mins longer or until hot and bubbly in the center and lightly browned on top. Let stand 15 mins. for easier serving.

Each serving: about 445 cals, 33g protein, 36g carbs, 18g fat (7g saturated), 3g fiber, 57mg cholesterol, 740mg sodium.