I love this sauce and make it 2-3 times a week to go over steamed broccoli. Can be paired with any protein you like. I’ve done ground beef, grilled chicken and pork chops. Adding bacon never disappoints either 😉
by AnnoyedNurse2021
4 Comments
Beware_the_silent
Umm did you forget something?
AnnoyedNurse2021
Ingredients:
2 tbsp butter (if you are adding bacon, you don’t really need the butter and can just use the bacon grease instead)
2 oz cream cheese
1 pt heavy whipping cream (add more or less depending on your preference for consistency of sauce)
1/2 cup Parmesan
Onion powder to taste
Garlic powder to taste
Instructions:
Mix butter and cream cheese together over medium heat until melted.
Add heavy whipping cream, garlic powder and onion powder.
Once heated, stir in Parmesan cheese.
Serve over steamed broccoli and protein of choice.
Add bacon pieces if you’d like.
Luingalls
I do this, but I sautee fresh garlic in the butter before adding cheeses, then cream and a sprinkle of pepper. It’s so so good.
GoatCovfefe
I may try this some time. Admittedly, with store bought Alfredo sauce only 3g carbs… I may never actually make my own, but I’m saving this recipe in case I get ambitiousÂ
4 Comments
Umm did you forget something?
Ingredients:
2 tbsp butter (if you are adding bacon, you don’t really need the butter and can just use the bacon grease instead)
2 oz cream cheese
1 pt heavy whipping cream (add more or less depending on your preference for consistency of sauce)
1/2 cup Parmesan
Onion powder to taste
Garlic powder to taste
Instructions:
Mix butter and cream cheese together over medium heat until melted.
Add heavy whipping cream, garlic powder and onion powder.
Once heated, stir in Parmesan cheese.
Serve over steamed broccoli and protein of choice.
Add bacon pieces if you’d like.
I do this, but I sautee fresh garlic in the butter before adding cheeses, then cream and a sprinkle of pepper. It’s so so good.
I may try this some time. Admittedly, with store bought Alfredo sauce only 3g carbs… I may never actually make my own, but I’m saving this recipe in case I get ambitiousÂ