Healthy Spinach and Mushroom Alfredo Sauce from Food Storage Ingredients

My son and daughter love Fettuccini Alfredo.  To be honest, I do too.  However, because of the calories and fat, I am always trying to come up with a recipe that is a little more healthy. This recipe is easy, fast and contains much less fat and calories than a typical Alfredo.  Best of all it tastes great.  I used Shrimp because I had some on hand, but if you want to go with a freeze-dried meat, chicken or sausage from your storage would be terrific.  Give it a try.  You will be surprised at how fast and easy it is to make and you may not even have to go out to the store to get the ingredients.

2 C. Water

1/3 C. Instant Powdered Milk

Place instant powdered milk into a mixing bowl.  Gradually whisk in water.  Whisk until all lumps are gone.  Set aside.

2 T. Olive oil

1 T. Butter

2 ½ T. Flour

Add oil and butter to frying pan and bring to medium heat.  Make a rue by adding flour and stirring until smooth.  Cook a few minutes while flour and oil bubbles.  Remove pan from heat and add the following ingredients to the rue:

¼ C.  Dehydrated or freeze-dried Onions

½ C.  Freeze-dried Mushrooms

½ C.  Freeze-dried Spinach

Stir these ingredients into the rue as much as possible.  There are too many ingredients to mix in well, but just try to stir them around until they are mixed.  Put pan back on heat and whisk in reconstituted milk gradually.  Continue cooking on medium heat until thickened.  Immediately add:

About 1 doz. Medium Shrimp              *Note:  Chicken or Sausage can be substituted

2 tsp. Chicken Bouillon

1/8 tsp. Garlic Powder

Salt to taste

Black Pepper – a few shakes or to taste

Cayenne Pepper – a few shakes to give it a little kick

¼ C. Parmesan Cheese

Simmer for about 3 – 4 minutes or until shrimp are done (nice and pink).  If you over cook them, the shrimp will be tough.  Serve immediately over cooked linguini or fettuccini noodles.  Sprinkle with more Parmesan Cheese if you like.

All of the food storage items I used in this recipe are from Shelf Reliance Thrive.  I highly recommend them.  They are of the highest quality, very tasty and easy to use.  Please see my Shelf Reliance website for more information at:

 susansakurai.shelfreliance.com

Then, if you are ready to purchase, contact me at: 

tryinghard458@gmail.com

I will make sure that you get the best price.

What's For Dinner Tonight?

What shall I cook for dinner?  That is the question that I ask myself every afternoon about 5:00 pm.  If only I had planned ahead.  Let’s see.  What is in the refrigerator?  Hm, not much that is inspiring.  Can you identify with this scenario? 

This is what often happens at my house.  However, now that I have Shelf Reliance Thrive products in my home, it is a lot easier to think up a great menu at the last minute.  Tonight I made a delicious crustless quiche.  I made it crustless on purpose because my husband and I don’t need the extra fat that comes with a crust.  I promise, that was the main reason but my secondary reason was to save time.  I made this quiche almost entirely out of Thrive products.   Here is the recipe.

Crustless Quiche

4  T. Thrive Egg Powder

1/3 C. Instant Milk Powder

½ tsp. Salt

1/8 tsp. Pepper

1 T. Flour

2 C. water

¾ C. Thrive Freeze-dried broccoli reconstituted with ¾ C. hot water and drained

½ C. Thrive Mushrooms

¼ C. Thrive Onions

1/3 to ½ C. Thrive Sausage

1/3 C. Thrive Cheddar Cheese or more if you like

Preheat oven to 350 degrees

1. Spray a pie plate with cooking spray.

2. Place freeze-dried broccoli in a bowl and cover with ¾ C. hot water for 10 minutes.     Drain well and place broccoli in the bottom of the pie plate.

3.  Mix first 5 ingredients above (dry ingredients) well in a mixing bowl.

4.  Place mushrooms, onions and sausage into the bottom of the pie plate along with the broccoli.  (They do not need to be rehydrated.)

5.  Gradually whisk water into the dry ingredient mixture and pour over the top of broccoli, mushrooms, onions and sausage in the pie plate.

6.  Sprinkle the cheese over the top.

7.  Bake at 350 degrees for 35 to 40 minutes until slightly browned on top.   Toothpick stuck into the center should come out clean when done.

8.  Cool slightly then serve.

It turned out great!  I served it with a nice green salad and a heated roll.  My husband said it was delicious.