Dr. Alfredo

Dr. Alfredo: Alfredo Sauce with Peas & Tomatoes


Make any jarred Alfredo sauce special with just a few easy steps!

The Problem = Jarred Alfredo sauce can be too thick, too thin, one note and plain. It lacks depth and can be very overwhelming, ergo, sickening.

The Solution = Doctor it up! Mix Alfredo sauces, add a variety of herbs and spices, in addition to canned vegetables! Easy, quick, inexpensive and a perfect fix for that hearty, creamy sauce craving (which I KNOW we all get once in a while!). As I once heard Geoffrey Zakarian say on Chopped, “it gets the funk out of it” – you can do the exact same thing with jarred sauces by adding your own ingredients, using up anything you have in the pantry!


1 box (1 lb) of pasta, your choice (I used Rigatoni)

2 full jars Alfredo sauce (I used Creamy Alfredo and Four Cheese Alfredo)

Ground black pepper, to taste

Low sodium salt, to taste

Dried parsley, to taste

Dried basil, to taste

Oregano, to taste

Garlic powder, to taste

1 can sweet peas, drained

1 can diced tomatoes, drained


1. Cook pasta according to package directions.

2. In a large sauté or sauce pan on low heat, add both jars of sauce. Stir with rubber spatula or spoon to get out any clumps.

3. Add spices (salt, pepper, parsley, basil, oregano and garlic powder). Stir well.

4. Cover sauce and allow it to heat through on low to medium-low heat, just until it slowly begins to bubble.

5. Uncover and peas and tomatoes. Stir well and allow vegetables to heat through.

6. Add any extra spices, if desired. Mix cooked pasta into sauce. Sprinkle with shaved parmesan cheese, a bit of cracked black pepper and a dash of parsley. You’re ready to enjoy!


Oh My, Sweetie Pie!

Sweet Potato Hash Browns



2 medium sized sweet potatoes, cleaned, peeled and shredded

Grape seed oil (or extra virgin olive oil)

1 tsp or more (low sodium) salt

1 tsp or more ground black pepper

1/2 tsp or more paprika (optional, to taste)

1/2 tsp or more ground cinnamon (optional, to taste)

1/4 tsp or more nutmeg (optional, to taste)

1 tsp butter or margarine (optional)


1. Clean sweet potatoes and bake in microwave on high for 1 minute.

2. Peel sweet potatoes with a knife or vegetable peeler.

3. Grate sweet potatoes (with a cheese grater or a mandilon) into a medium sized bowl.

4. Heat large skillet or pan on medium heat. Add grape seed oil or evoo (about 3 tbsp).

5. Add spices (salt, pepper, paprika, cinnamon and nutmeg).

6. Mix hash browns and allow them to cook on low to medium heat to absorb any moisture. Allow them to brown a bit before flipping them in the skillet or pan. Repeat. They may be a bit mushy and will lighten in color (orange to a yellow-orange).

7. Cook for about 10 to 15 minutes or until crispy and golden brown. If they begin to burn, turn to low heat and let them crisp up.

8. Top with cinnamon, a dollop of margarine/butter or sour cream. Or, my favorite, heinz tomato ketchup (optional) and enjoy!

Verdict: A healthier, and tasty, alternative to regular baked potato hash browns. Made them on a whim and they turned out excellent. Sweet, with a bite of crispy, these hash browns will make you wish you did not make more. Scramble a few eggs or eat them alone, they certainly would be a crowd pleaser. An excellent way to get potassium into your diet, while still being a bit gluttonous! They remind me of the holidays, when all I used to eat at Thanksgiving was potatoes! A wonderful, delicious side dish for any occasion. Serving size: 2

Suggestions: If you want to make the sweet potatoes not as sweet, add granulated garlic or onion to them. These potatoes would make a creative a casserole dish as well, paired with onions, mushrooms, peppers and sausage. Also can be used as a base for a sweet potato pancake.

*Note: I apologize for the terrible photographs. Poor lighting can really do some damage!