Recently in Pasta Category

2 servings dreamfields rotini pasta (1 1/2 c. before cooking)(10 carbs)
5 sliced green olives (1 carbs)
1/3 jar roasted red peppers (1.5 carbs)
2 cups spinach leaves (1 carb)
1/4 cup Athenos greek dressing (4 carbs)
4 boiled eggs, sliced (0 carbs)
2 chicken breasts, cooked and chopped (broiled or grilled or boiled)(0carbs)
1/4 cup feta cheese (3 carbs)
Dried parsley flakes
Salt and pepper to taste.

While the pasta and chicken are hot toss with the spinach to wilt it down just a little bit. Pour over the dressing and allow it to marinate the main ingredients. Add remaining ingrediants. Toss well.

Makes 5 large servings = 20.5 carbs

4.1 carbs per serving

6 servings Dreamfields rotini pasta (30 carbs)
2 cups heavy whipping cream (0 carbs)
2 cups shredded colby cheese (2 carbs)
2 eggs beaten (0 carbs)
Salt and pepper to taste

Cook pasta according to box directions.

In a sauce pan slowly heat the cream and stir in the grated cheese. Stir often as the cheese melts into the cream. Temper the eggs and add them to the hot cream and cheese mix. Stir well to mix the eggs and not let them curdle.

Place pasta in a casserole dish large enough to leave room for the sauce of cream and cheese.

Pour hot cream and cheese mix over the pasta. Top with more grated cheese.

Bake in a 375 degree oven 30 - 45 minutes until cassrole is set and the cheese is just before turning golden.

32 carbs for the entire casserole. Makes 8 - 10 servings. At 8 servings that is 4 carbs/serving.

2 chicken breasts cubed
3 tbsp finely diced onion
2 cloves garlic crushed
2 tbsp olive oil
1 tbsp parsley flakes
salt and pepper to taste

1 stick butter
1 1/2 c. heavy whipping cream

1/2 box Dreamfeilds fettachinni

Heat a pan with olive oil, sautee the onions and garlic, add the chicken, sprinkle with the parsley flakes, salt and pepper and stir letting the chicken cook through and become a little brown.

I do not care about a perfectly white colored alfredo sauce so when the chicken is cooked and the fond is in the bottom of the pan (where all the real flavor is) so that when the chicken is cooked I remove the pan from the heat and let the butter melt down into the chicken and herbs and spice. Once the butter is melted and the pan is cooling a bit then add the heavy cream.

Let the pan simmer gently while stirring often. The cream and btter will thicken into a beautiful sauce without adding anything like flour or cornstarch or arrowroot to thicken it. While it simmers and you stir the fond will begin to loosen from the pan and the sauce will turn off white. It is ok! That is all the flavor of the chicken.

Serve over hot pasta.

The only carbs in this is the pasta which is 5 carbs per digestable serving.

1/2 box Dreamfields low carb pasta

1 cup carb count milk
1/2 c. heavy whipping cream
2 tbsp butter
2 eggs beaten

4 oz cheddar cheese, grated (check the lable some cheddar brands have more carbs than others)

Boil pasta as directed in salt water. Drain.

In a sauce pan over low heat bring the cream and the milk up to a warm temperature. Melt the butter into the milk. Stir in 3/4 of the grated cheese until melted. Temper the beat eggs then add to the milk and cheese mixture. Add a little salt and pepper to taste.

Place drained pasta in a casserole dish and slowly pour over the hot milk/cheese/egg mix. Stir gently to mix well with the pasta. Top with the remaining cheese.

Bake at 375 degrees until set and the cheese topping is bubbly and just beginning to get golden.

The cream, butter and eggs contain 0 carbs. The carb count milk has 3 carbs for one cup. The pasta is 5 digestable carbs per 1/2 cup DRY pasta. I used 3 cups dry pasta @ 30 carbs. The cheddar is <1 carb/1oz. 4 oz is about 1 carb. The casserole dish made 10 servings which works out to be 3.4 carbs per serving that we ate. Not too bad at all for good mac and cheese.

Carbs remain under 5g.