Step up your Meatless Monday game with this delicious Fettuccine with Poblano Alfredo dish.

I’m sure you’ve tried poblano peppers at some point, either in a mild salsa or roasted and stuffed with cheese. But the sauce in this Fettuccine with Poblano Alfredo will really make you reconsider this incredibly versatile pepper.

The sauce is lighter in calories because I’ve substituted olive oil for the butter and got rid of the cream and used milk instead. The poblano peppers add an interesting depth of flavor and help thicken the sauce.

Don’t worry, this Fettuccine with Poblano Alfredo still has the Parmesan cheese.  I mean, it’s an Alfredo after all… you’ve gotta have the cheese!

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I originally developed this recipe for Mom.me, the one and only parenting and lifestyle brand for moms at every life stage, from pregnancy to empty nest!

Poblano peppers are magical.

I’m sure you’ve dived into a plate of them, roasted and stuffed with deliciously gooey cheese. You’ve probably also chipped-dipped the heck out of them in a mild salsa.

Oh… but they’re so much more. They can help you eat healthier and lead a better life (well, eat healthier anyway). Like in this recipe for Fettuccine with Poblano Alfredo.

The poblano peppers add an interesting depth of flavor to this Alfredo sauce and help thicken it. The cream and butter are gone, but you’ll never miss them. I substituted milk for the cream and olive oil for the butter… and let the poblano peppers do all the rest. You’re welcome.

Here’s the recipe… you’re going to love it!

Don’t worry; I’ve still dosed this Fettuccine Alfredo recipe with freshly grated Parmesan cheese. I mean, it’s an Alfredo after all.

I’m not a heretic. (OK…maybe a little bit.)

Making Monday’s evening meal meatless is a great way to feel a little less guilty for any weekend over-indulgence.

Using what you’ve already got in the fridge makes it a double bonus… it helps you get rid of those leftovers!

I came up with this recipe for Baked Quinoa and Carrot Fritters using leftover quinoa and sautéed carrots. I’ve also made something similar with leftover brown rice. It makes a great vegetarian dinner or a side dish.

And even thought I’ve called these “fritters,” technically they’re not because they’re baked not fried.

Click here to see the rest of my post and get the recipe!

It’s National Pasta Day!

Here’s a 4-ingredient recipe that takes no time to prepare, so you can get on with the festivities! (You are celebrating, aren’t you?!)

Seriously, when you get slammed with everything life throws at you, it’s nice to be able to whip up a delicious hot dinner like this Easy Ravioli Bake. I used frozen ravioli, but you can use fresh ravioli from the supermarket’s refrigerator case. A jar of pasta sauce, some mozz and Parm and you’ve got a one- dish wonder.

If you don’t get around to making this Easy Ravioli Bake for National Pasta Day, save it for next week’s Meatless Monday!

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Easy Ravioli Bake

prep: 10 minutes
bake: 20 minutes

serves 4

you’ll need…
2 cups pasta sauce
1 12-ounce package frozen or fresh ravioli
1 cup shredded mozzarella cheese (or your favorite cheese)
¼ cup shredded Parmesan cheese

let’s get to it…

HEAT oven to 375°F. Spray a 1-quart casserole with non-stick spray.

POUR ½ cup sauce into the casserole; top with half of the ravioli and half of the shredded mozzarella. Pour ½ cup sauce on ravioli and top with the rest of the ravioli and mozzarella. Pour remaining 1-cup sauce on ravioli and top with Parmesan cheese.

BAKE 20 minutes or until hot and bubbly and heated through.

cooking know-how: Add cooked and drained spinach or chopped red and green bell peppers for added flavor!