From Newsgroup: rec.food.cooking

In the past, I've made chicken alfredo with a simple roux to thicken the
milk, add shredded parmesan, season, and toss with pasta. With a 5-star rating, I decided to give this recipe a go a couple of days ago, and it
was quite the improvement to my method.

Fortunately for me, Jenni cooked the chicken and shredded the parmesan
cheese before I got home, so I was able to whip it up quickly after
work. No pictures, but everyone enjoyed it! It takes a lot of heavy
cream, which isn't cheap, but at least it's not as expensive as buying
red meat.

https://bellyfull.net/chicken-alfredo-recipe/
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From Newsgroup: rec.food.cooking

On 9/26/2026 11:58 PM, Michael Trew wrote:

In the past, I've made chicken alfredo with a simple roux to thicken the milk, add shredded parmesan, season, and toss with pasta.-a With a 5-star rating, I decided to give this recipe a go a couple of days ago, and it
was quite the improvement to my method.

Fortunately for me, Jenni cooked the chicken and shredded the parmesan cheese before I got home, so I was able to whip it up quickly after
work.-a No pictures, but everyone enjoyed it!-a It takes a lot of heavy cream, which isn't cheap, but at least it's not as expensive as buying
red meat.

https://bellyfull.net/chicken-alfredo-recipe/

Looks like a decent recipe. I'm glad you all enjoyed it. :)
--
Jill
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From Newsgroup: rec.food.cooking

On 9/26/2026 10:58 PM, Michael Trew wrote:

In the past, I've made chicken alfredo with a simple roux to thicken the milk, add shredded parmesan, season, and toss with pasta.-a With a 5-star rating, I decided to give this recipe a go a couple of days ago, and it
was quite the improvement to my method.

Fortunately for me, Jenni cooked the chicken and shredded the parmesan cheese before I got home, so I was able to whip it up quickly after
work.-a No pictures, but everyone enjoyed it!-a It takes a lot of heavy cream, which isn't cheap, but at least it's not as expensive as buying
red meat.

https://bellyfull.net/chicken-alfredo-recipe/

Calorie for calorie, heavy cream isn't that expensive. The most
expensive part is the cheese. Then, the boneless, skinless chicken breast--which is the most bland meat on the chicken. The olive oil costs
more per ounce than the cream.

You can get 40% cream at the Gordon Food Service Store @ 7460 South Ave, Boardman, OH 44512, for less $$ than any grocery store. I mean, you have
to drive into civilization occasionally. Pittsburgh even has Restaurant
Depot. You *can* shop there with a free guest pass. With the size of
your family, buying larger, food service packages of some items would be practical.

I got 80% ground beef yesterday for $3.99/# in the >3# family pack, and
I'm making chili today to share with the in-laws. I'll have to freeze
several containers of it because I can't eat anywhere near what I used
to. I'm on those Wegovy pills, and if I eat a large meal, I pay for it
with nausea. I've lost about 10 pounds in less than 6 weeks though.
--
--Bryan

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

"You know how I describe the economic and social classes in this
country? The upper class keeps all of the money, pays none of the taxes.
The middle class pays all of the taxes, does all of the work. The poor
are there just to scare the shit out of the middle class."
-- George Carlin
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From Newsgroup: rec.food.cooking

On 9/27/2026 7:55 AM, Bryan Simmons wrote:

On 9/26/2026 10:58 PM, Michael Trew wrote:

Fortunately for me, Jenni cooked the chicken and shredded the parmesan
cheese before I got home, so I was able to whip it up quickly after
work.-a No pictures, but everyone enjoyed it!-a It takes a lot of heavy
cream, which isn't cheap, but at least it's not as expensive as buying
red meat.

I got 80% ground beef yesterday for $3.99/# in the >3# family pack, and
I'm making chili today to share with the in-laws. I'll have to freeze several containers of it because I can't eat anywhere near what I used
to. I'm on those Wegovy pills, and if I eat a large meal, I pay for it
with nausea. I've lost about 10 pounds in less than 6 weeks though.

https://www.gianteagle.com/east-liverpool/search/product/00201700000004
$3.99/# right now.
--
--Bryan

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

"You know how I describe the economic and social classes in this
country? The upper class keeps all of the money, pays none of the taxes.
The middle class pays all of the taxes, does all of the work. The poor
are there just to scare the shit out of the middle class."
-- George Carlin
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From Newsgroup: rec.food.cooking


Bryan Simmons <bryangsimmons@gmail.com> posted:

On 9/26/2026 10:58 PM, Michael Trew wrote:

In the past, I've made chicken alfredo with a simple roux to thicken the milk, add shredded parmesan, season, and toss with pasta.-a

Fortunately for me, Jenni cooked the chicken and shredded the parmesan cheese before I got home, so I was able to whip it up quickly after work.-a

https://bellyfull.net/chicken-alfredo-recipe/

That's the Americanized version. But still quite good!

Calorie for calorie, heavy cream isn't that expensive. The most
expensive part is the cheese. Then, the boneless, skinless chicken breast--which is the most bland meat on the chicken. The olive oil costs more per ounce than the cream.

Chicken breast is bland if it's not seasoned as are all parts of a chicken.

You can get 40% cream at the Gordon Food Service Store @ 7460 South Ave, Boardman, OH 44512, for less $$ than any grocery store. I mean, you have
to drive into civilization occasionally.

Gordon Food Service 36% heavy whipping cream is $4.99 per quart here.
40% heavy whipping cream at GFS is $5.79 per quart.
Kroger 36-38% heavy whipping cream is $5.49 per quart here.
Aldi heavy whipping cream is 33% butterfat and $5.05 per quart. But
since the nearest one is out of commission for several weeks to come,
that would not be an option.

The distance from my house is 13 to 13-+ miles, depending on which route I choose and that's one way if I opted for Gordon's. Factor in the cost of
gas and for me, Kroger would be my best choice for price. There is a Publix near me, but no clue to their price as that information is not available online.

~
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From Newsgroup: rec.food.cooking

On 9/27/2026 2:23 PM, ItsJoanNotJoAnn@webtv.net wrote:

Gordon Food Service 36% heavy whipping cream is $4.99 per quart here.
40% heavy whipping cream at GFS is $5.79 per quart.
Kroger 36-38% heavy whipping cream is $5.49 per quart here.
Aldi heavy whipping cream is 33% butterfat and $5.05 per quart. But
since the nearest one is out of commission for several weeks to come,
that would not be an option.
There's a Restaurant Depot in East Bank, and the one here has 40% for

$4.39. If you're not a member, you can still shop there. It's just every
time you have to fill out a guest pass thing. I can't see the prices at
the store near you because the cookie on my computer--set by a
member--only allows me to see my local store's prices.
111 Oldham Street
Nashville, TN 37213

I recently bought a 10# box of individually wrapped tilapia fillets for
$31.99 at RD. If you go there once a month, look at the flyer near the entrance, and shop strategically, you can save some cash. Right now they
have 2.5# bags of fresh spinach for $5.45. It keeps well in the fridge
for a week to 10-12 days. Butter is cheap there. So is shredded cheese
in large bags, and it freezes well.
--
--Bryan

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

"You know how I describe the economic and social classes in this
country? The upper class keeps all of the money, pays none of the taxes.
The middle class pays all of the taxes, does all of the work. The poor
are there just to scare the shit out of the middle class."
-- George Carlin
--- Synchronet 3.22a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Michael Trew wrote:
In the past, I've made chicken alfredo with a simple roux to thicken the milk, add shredded parmesan, season, and toss with pasta. With a 5-star rating, I decided to give this recipe a go a couple of days ago, and it
was quite the improvement to my method.

Fortunately for me, Jenni cooked the chicken and shredded the parmesan
cheese before I got home, so I was able to whip it up quickly after
work. No pictures, but everyone enjoyed it! It takes a lot of heavy
cream, which isn't cheap, but at least it's not as expensive as buying
red meat.

https://bellyfull.net/chicken-alfredo-recipe/

Looks great, thanks for sharing.
--
Via JLA Forums web gateway for rec.food.cooking
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From Newsgroup: rec.food.cooking

On Sat, 26 Sep 2026, Michael Trew wrote:

In the past, I've made chicken alfredo with a simple roux to thicken the milk, add shredded parmesan, season, and toss with pasta. With a 5-star rating, I decided to give this recipe a go a couple of days ago, and it was quite the improvement to my method.

Sounds amazing.
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From Newsgroup: rec.food.cooking

On Sun, 27 Sep 2026 20:56:04 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

Michael Trew wrote:
In the past, I've made chicken alfredo with a simple roux to
thicken the milk, add shredded parmesan, season, and toss with
pasta. With a 5-star rating, I decided to give this recipe a go a
couple of days ago, and it was quite the improvement to my method.

Fortunately for me, Jenni cooked the chicken and shredded the
parmesan cheese before I got home, so I was able to whip it up
quickly after work. No pictures, but everyone enjoyed it! It
takes a lot of heavy cream, which isn't cheap, but at least it's
not as expensive as buying red meat.

https://bellyfull.net/chicken-alfredo-recipe/

Looks great, thanks for sharing.

3 cups of heavy cream is heavy fat - I use 1/2 & 1/2.


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From Newsgroup: rec.food.cooking

On 9/27/2026 8:55 AM, Bryan Simmons wrote:

On 9/26/2026 10:58 PM, Michael Trew wrote:

https://bellyfull.net/chicken-alfredo-recipe/

Calorie for calorie, heavy cream isn't that expensive. The most
expensive part is the cheese. Then, the boneless, skinless chicken breast--which is the most bland meat on the chicken. The olive oil costs more per ounce than the cream.

We always buy bulk olive oil, and I think she used chicken thighs from
the freezer bought on a dollar per pound sale.

You can get 40% cream at the Gordon Food Service Store @ 7460 South Ave, Boardman, OH 44512, for less $$ than any grocery store. I mean, you have
to drive into civilization occasionally.

I believe I paid $3.99 for 64 ounces of heavy cream the last time we
went into "civilization" on a Costco run, but I doubt it was 40%. I'm
not fond of Costco, I will be looking into something else when our year
runs out in the spring. Maybe Sams Club... There is a GFS across the
street from our Costco, if I don't need a membership I'll check it out
next time.

I got 80% ground beef yesterday for $3.99/# in the >3# family pack, and
I'm making chili today to share with the in-laws. I'll have to freeze several containers of it because I can't eat anywhere near what I used
to. I'm on those Wegovy pills, and if I eat a large meal, I pay for it
with nausea. I've lost about 10 pounds in less than 6 weeks though.

Jenni didn't like that 75% $3.99 ground beef last time we tried it, but
I bought fresh ground 85% for ~$6/lb yesterday, which went into tacos
last night. I'm sure the 75% would be fine for chili, and it's about
that weather here again.

I also can't eat much at once, I probably shrunk my stomach. I
absolutely can't eat at a buffet anymore. Ironically, about the time I
slowed down or quit posting here, I quit fast food (to save money). I
hadn't realized it, but it had become nearly half of my diet. Despite
the trolls here who don't believe me, I've maintained around ~165 lbs
over the past year and a half or so.
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From Newsgroup: rec.food.cooking

On 2026-09-29 8:42 a.m., Michael Trew wrote:

I believe I paid $3.99 for 64 ounces of heavy cream the last time we
went into "civilization" on a Costco run, but I doubt it was 40%.-a I'm
not fond of Costco, I will be looking into something else when our year
runs out in the spring.-a Maybe Sams Club... There is a GFS across the street from our Costco, if I don't need a membership I'll check it out
next time

I go to Costco about once a month They have a lot of good prices and
carry some products that I like. One of the down sides is the time it
can take to check out. I try to get there around 10:30 am. It is usually
busy when I arrive but by the time I check out the lines have
disappeared. Product availability can be an issue. They had some great
pickles for a while, Putters Sweet and Spicy. I got them twice but the
next time I needed some they didn't have them. A month later they had
them again. There have been a couple products like that.

I got 80% ground beef yesterday for $3.99/# in the >3# family pack,
and I'm making chili today to share with the in-laws. I'll have to
freeze several containers of it because I can't eat anywhere near what
I used to. I'm on those Wegovy pills, and if I eat a large meal, I pay
for it with nausea. I've lost about 10 pounds in less than 6 weeks
though.

Jenni didn't like that 75% $3.99 ground beef last time we tried it, but
I bought fresh ground 85% for ~$6/lb yesterday, which went into tacos
last night.-a I'm sure the 75% would be fine for chili, and it's about
that weather here again.

I also can't eat much at once, I probably shrunk my stomach.-a I
absolutely can't eat at a buffet anymore.-a Ironically, about the time I slowed down or quit posting here, I quit fast food (to save money).-a I hadn't realized it, but it had become nearly half of my diet.-a Despite
the trolls here who don't believe me, I've maintained around ~165 lbs
over the past year and a half or so.

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From Newsgroup: rec.food.cooking

On Tue, 29 Sep 2026 08:42:36 -0400
Michael Trew <michael.trew@att.net> wrote:

Ironically, about the time I
slowed down or quit posting here, I quit fast food (to save money).
I hadn't realized it, but it had become nearly half of my diet.

Dang, it can sneak up on ya.

Despite the trolls here who don't believe me, I've maintained around
~165 lbs over the past year and a half or so.

+1!

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From Newsgroup: rec.food.cooking


Michael Trew <michael.trew@att.net> posted:

In the past, I've made chicken alfredo with a simple roux to thicken the milk, add shredded parmesan, season, and toss with pasta. With a 5-star rating, I decided to give this recipe a go a couple of days ago, and it
was quite the improvement to my method.

Fortunately for me, Jenni cooked the chicken and shredded the parmesan cheese before I got home, so I was able to whip it up quickly after
work. No pictures, but everyone enjoyed it! It takes a lot of heavy
cream, which isn't cheap, but at least it's not as expensive as buying
red meat.

https://bellyfull.net/chicken-alfredo-recipe/

We ate some frozen food that gets handed out to old folks that can't cook for themselves. Our friend gives them to us because he can't eat it - some friend!

I sometimes make simple dishes out of spaghetti. It's cheap and tasty. You can add some garlic and anchovies but the kids might not like that. I might just make some tonight for dinner.

https://photos.app.goo.gl/2iQ1dJpQfqTstEno9

https://photos.app.goo.gl/8MNVyfFGkbA5hZ3s8

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