Alfredo sauce mix
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Unlock the ultimate weeknight dinner hack with this recipe. The Multipurpose Steamer is a kitchen workhorse, cooking the sweet potatoes, chicken, and broccoli in the microwave.
Perfectly Balance Your Plate
Serve with 1 cup mixed greens and 1 tsp Epicure Salad Dressing.
Ingredients
2 large sweet potatoes
1 lb (450 g) boneless, skinless chicken breasts, cubed
1 pkg Alfredo Sauce Mix (Pack of 3)
1 1⁄2 cups milk, your choice
4 cups fresh broccoli florets
1⁄2 cup grated cheese, your choice
Preparation
Peel and dice sweet potatoes. Place in Multipurpose Steamer with cubed chicken. Cover; microwave on high 8–9 min.
Meanwhile, combine mix with milk in Multipurpose Pot. Whisking constantly, bring to a boil over medium-high, reduce heat, and simmer 3 min or until thickened.
Remove steamer from microwave and uncover; add broccoli and pour sauce over dish. Cover; microwave on high until broccoli is tender, 3–4 min. Top with cheese before serving.
Nutritional Information
Per serving: Calories 380, Fat 12 g (Saturated 6 g, Trans 0.2 g), Cholesterol 90 mg, Sodium 450 mg, Carbohydrate 33 g (Fibre 5 g, Sugars 9 g), Protein 36 g.
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Whether it’s date night or a special gathering with friends & family, this dish will transport you and your loved ones to a cozy Tuscan bistro, right in the comfort of your home. Tender chicken, a velvety Alfredo sauce and delicate spinach come together in 20 minutes with the bonus of minimal cleanup – only one dish to wash!
Perfectly Balance Your Plate
Serve with 2 cups mixed greens, 1 tbsp favourite Epicure Dressing, and 1⁄2 cup pasta, your choice.
Ingredients
1 lb (450 g) boneless, skinless chicken breasts, about 2
Sea Salt, to taste
Black Pepper, to taste
4 tsp oil, divided
2 cups sliced mushrooms
1 pkgAlfredo Sauce Mix (Pack of 3)
1 1⁄2 cups milk, your choice
4 cups baby spinach or kale
Preparation
To thinly slice chicken, place one hand on one breast and press down firmly. Curve fingers up slightly for safety. Carefully slice meat horizontally. Repeat with remaining chicken. You should have four pieces in total. Season with salt and pepper.
Heat 2 tsp oil in a large sauté pan over medium-high heat. Add chicken to pan; cook 4–5 min per side until golden brown and cooked through. Place on a plate; cover to keep warm.
In the same pan (don’t wash), add remaining 2 tsp oil. Add mushrooms. Sauté until lightly brown, 3–5 min.
Reduce heat to medium. Add sauce mix and milk. Stirring constantly, bring to a boil. Reduce heat and simmer until thickened, 2 min. Gradually stir in spinach until wilted. Return chicken to pan, spooning sauce on top.
Nutritional Information
Per serving: Calories 270, Fat 11 g (Saturated 3.5 g, Trans 0.2 g), Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 12 g (Fibre 2 g, Sugars 2 g), Protein 30 g.
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Here’s our take on Olive Garden’s Seafood Alfredo, made with tender shrimp or sweet scallops, or a delightful mix of both, combine with perfectly cooked pasta and a luxuriously creamy sauce. Our version has all the flavour & sophistication of the restaurant favourite while delivering a healthier twist - 80% less sodium and 95% less fat!
Perfectly Balance Your Plate
Serve with 2 cups mixed greens and 1 tbsp favourite Epicure Dressing.
Ingredients
3⁄4 lb (340 g) uncooked fettuccine
1 pkgAlfredo Sauce Mix (Pack of 3)
1 1⁄2 cups milk, your choice
1 pkg (340 g) frozen, raw, peeled shrimp, defrosted, or scallops or a mix of both
Turmeric & Black Pepper Blend (Grinder), to taste
1⁄2 pkg (85 g) sliced smoked salmon, optional
Toppings (optional): fresh dill
Preparation
In Multipurpose Pot set over high heat, boil pasta until tender, about 8–10 min.
In a bowl, whisk sauce mix with milk. Set aside.
Meanwhile, in Wok over medium heat, cook shrimp and scallops (if using) until opaque, about 2–3 min.
Add reserved seasoning mixture. Stir constantly until sauce thickens, about 2 min.
Once cooked, drain pasta; add to wok. Toss with tongs to combine. If using, add smoked salmon.
Divide pasta between six bowls. Season with pepper. Top with dill, if desired.
Nutritional Information
Per serving: Calories 310, Fat 4 g (Saturated 2 g, Trans 0.1 g), Cholesterol 95 mg, Sodium 270 mg, Carbohydrate 48 g (Fibre 2 g, Sugars 3 g), Protein 20 g.
Tips
Look for larger shrimp for a more elegant dish. Frozen shrimp is sold by size per pound. The smaller the number of shrimp per pound, the bigger the shrimp!
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Who said pizza sauce had to be tomato based? Make your own white sauce using Alfredo Sauce Mix. It’s cheesy & garlicky, and loves all toppings, especially spinach & artichokes. This recipe makes 2 pizzas, perfect for dinner one night and lunch the next day.
Perfectly Balance Your Plate
Serve with 2 cups mixed greens with balsamic vinegar or a squeeze of lemon and 1⁄2 cup cooked protein of choice (top your pizza!).
Ingredients
1 pkgAlfredo Sauce Mix (Pack of 3)
1 1⁄2 cups milk, your choice
2 cups baby spinach
1 can (14 oz/398 ml) artichoke hearts
2 (12" each) thin whole-wheat pizza crusts
1 cup grated mozzarella cheese
Better Than Bacon Topper, to taste
Sea Salt, to taste
Black Pepper, to taste
Preparation
Preheat oven to 450° F.
In large Multipurpose Pot, combine mix with milk. Whisking constantly, bring to a boil over medium-high; reduce heat and simmer 3 min or until thickened. Remove from heat; stir in spinach until wilted.
Drain and rinse artichokes; coarsely chop.
Place pizza crusts on two separate Sheet Pans lined with Sheet Pan Liners. Spread sauce over crusts, then top with artichokes and cheese.
Bake until cheese melts, 8 min. Remove from oven and generously sprinkle with topper, if desired.
Let pizza cool slightly before slicing (this will help thicken up the sauce). Cut each pizza into 8 slices; season to taste with salt and pepper.
Nutritional Information
Per serving (2 slices): Calories 280, Fat 9 g (Saturated 4.5 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 570 mg, Carbohydrate 42 g (Fibre 8 g, Sugars 4 g), Protein 14 g.
Tips
For extra protein, top pizza with your favourite cooked protein. Try ground beef or chicken, sliced chicken, or shrimp.
Cook once, eat twice! Save one pizza for an easy next-day meal.
Swap Alfredo Sauce with prepared Spinach & Artichoke Hot Dip for a flavour-packed base.
