8 oz of fettuccine or other pasta
10 oz of broccoli
8 oz of chicken breast
10 oz of condensed cream of chicken soup
1 to 3 teaspoons of olive oil
1/2 cup of milk
1/2 cup of grated parmesan cheese
Whole wheat spaghetti
Fresh broccoli instead of frozen
Low-sodium condensed cream
Almond milk with no fat and more calcium
(Courtesy of Suzie Dorner)
- On the other side of the stove, I cooked the chicken, and added the cream, milk, and cheese to the pan. Just to give it more flavor, I chopped up some garlic and added it to the sauce.
By the way, although the substitutions didn't affect the total calorie count by much, it is more satisfying to know that I am consuming healthier products that have more nutrients.