Not all food is photogenic. That is the lesson of this week. Ha.
#foodphotographerproblems.
Did I just hashtag in a blog post? Yep. I do what I want.
Honestly, I'm quite enjoying this new venture into photographing actual meals instead of just sweets, and I can't believe it's taken me so long to get around to it. Although I must say that this dish was an interesting challenge since I had no idea how to make a pile of noodles look mouthwatering.
Cupcakes or ice cream? The camera loves them. Pasta? Yikes.
#foodphotographerproblems.
Did I just hashtag in a blog post? Yep. I do what I want.
Honestly, I'm quite enjoying this new venture into photographing actual meals instead of just sweets, and I can't believe it's taken me so long to get around to it. Although I must say that this dish was an interesting challenge since I had no idea how to make a pile of noodles look mouthwatering.
Cupcakes or ice cream? The camera loves them. Pasta? Yikes.
Now, Jordyn is the master chef (yet again), and this recipe is her baby. Our family loves pasta, but we also love trying to make things a bit healthier. This "skinny" version of uses greek yogurt in place of butter and cream, and it's oh so creamy and delicious! And it's packed full of protein, so you can easily leave out the chicken if you wish.
Skinny Chicken Alfredo
serves: ~4
recipe by: jordyn
Ingredients:
2 cups broccoli
4 large carrots
1 cup brussel sprouts, halved
assorted spices (salt/seasoning salt, pepper, garlic powder)
1 tablespoon olive oil
3 chicken breasts, cut into bite sized pieces and sauteed
8 ounces fettuccine
1 tablespoon olive oil
3 garlic cloves, minced
2 tablespoons flour
1 cup chicken broth
1/3 cup plain greek yogurt
black pepper to taste
1/2 cup Parmesan cheese (freshly grated is the best, but whatever you have works!)
