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Friday, June 3, 2016

SKILLET TUNA VEGGIE ALFREDO





SKILLET TUNA VEGGIE ALFREDO

The flavors of this dish are so good!  I could really overeat on this one.  So quick and easy to make and is great cold out of the refrigerator as well (with the avocado in it…when cold, you can almost imagine you are eating a tuna salad).  Very good!

2 cans chunk tuna, drained
2 tbsp butter (30 mL)
11/cups chopped onion (300 mL)
3 small bell peppers, chopped
Alfredo Sauce:
8 oz regular cream cheese (250 g)
1/cup whipping cream (125 mL)
1/cup water (125 mL)
3 tbsp Parmesan cheese (45 mL)
1 tsp garlic (5 mL)
  (bottled kind)

1 avocado, peeled, seeded and chopped

In medium bowl, place tuna.

In large skillet, in butter, over medium heat, cook onion until turning soft.  Add peppers and cook until as tender as you would like them.  Add vegetables to the bowl of tuna.

Alfredo Sauce:  In same skillet, combine cream cheese (cut it up), whipping cream, water, Parmesan cheese and garlic.  Cook until all the cream cheese has melted and the sauce is lovely, thick and smooth…use a whisk.  Add tuna and vegetables, stirring to incorporate well.  Heat gently, top with chopped avocado and serve.  If you like zucchini noodles, you can serve this over zucchini noodles.  If you are in maintenance, you may like Dreamfield’s pasta or you can serve it over your favorite low-carb bread, toasted.

Yield:  5 servings
1 serving
414.6 calories
29.6 g protein
29.4 g fat
0.7 g fiber
7.8 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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