• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Cheese: Gorgonzola » Tasty Gorgonzola Spinach Alfredo & Tilapia Dinner

Tasty Gorgonzola Spinach Alfredo & Tilapia Dinner

March 14, 2007 · WCC Administr@tr · 2 Comments

It’s been awhile since we had fish for a meal so that’s what we had tonight. Although I didn’t prepare it from scratch, our parmesan crusted tilapia went well with the gorgonzola spinach alfredo I did make.

Tilapia has been around for thousands of years. Originally found in the Nile River, Tilapia is one of the first fish to be farmed. Tilapia is a versatile fish; like flounder, you can bake, broil, steam, sauté and grill. The flesh is low-fat, with a mild and slightly sweet flavor. This fish is very low in fat, free of saturated fat and high in protein.

Here is my recipe for the gorgonzola spinach alfredo I made that accompanied the parmesan crusted tilapia I bought:
picture009-70283292 oz dried farfalle pasta, cooked
2 tablespoons butter
1/4 cup half & half
1 cup gorgonzola or crumbled blue cheese
1 cup frozen spinach
1/2 tablespoon garlic powder
1/4 cup chopped or halved walnuts (optional)

In pan, melt butter and add cooked pasta.
Add half & half and cheese; stir.
Add spinach and garlic powder.
Toss and heat through.
Serve with or without walnuts.

To end our dinner on a sweet note, I made individual cups of “No Pudge Turtle Brownies” with a No Pudge Brownie Mix that I purchased from Trader Joes.
picture008-6641507To make individual servings in a cup:
– Combine 4 tablespoons of the brownie mix with 2 tablespoons non fat vanilla yogurt.
– Stir until thoroughly combined.
– Heat in the microwave for 1 min and 35 secs.
– Top with a small dollop of fat free caramel & a few chopped walnuts.

Cheese: Gorgonzola, Ethnic: Italian, Nuts: Walnuts, Pasta, Side dishes, Spinach

Previous Post: « Chateau du Chevre
Next Post: Sweet Shrimp Scampi »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Elly says

    March 15, 2007 at 12:51 am

    Yum, the alfredo looks so good!

    Reply
  2. ~Amber~ says

    March 17, 2007 at 5:36 pm

    That pasta looks awesome! But does the dessert. Yum Yum

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago