Recipe Tip  
  January 2012
Roquefort Noodles  

Adapted from Jan 2012 Southern Living Magazine

12 oz package wide or pick your shape noodles – (preferably whole wheat)
1 Tbsp veggie base (or chicken)
1 Tbsp olive oil
6-8 green onions sliced
4 oz Roquefort/Blue cheese crumbled (recipe mentions using high quality)
1 (8-oz) container of light or fat free sour cream

1. Prepare noodles according to package directions adding chicken/veggie base to the water.

2. Meanwhile, heat olive oil in skillet and sauté onions 5-7 minutes til tender. Reduce heat to medium low and melt in Roquefort cheese, stirring constantly until cheese is melted.  Remove from heat and stir in sour cream.  

3. Toss together Roquefort cheese sauce and hot cooked noodles.  Add pepper to taste.

I adapted this by using whole wheat noodles, upping the olive oil a bit and skipping the 1/2 cup butter and using lower fat sour cream.
I think adding extra broccoli, or asparagus or peppers would be great too!

NUTRITION ANALYSIS- 1 cup using low fat sour cream (not counting extra veggies which are “freebies” anyways)

CALS ~293
CARBS ~30grams
FIBER ~ 6 grams
FAT ~ 10 grams
PROTEIN ~ 11 grams

Exchange system count as 2 starch + 1 protein + 2 fat

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