So, I had to comment on this recipe - it was fantastic! However, I would STRONGLY recommend the following substitutions: - reduced fat cream cheese for "processed cheese food" - light margarine for butter - fat free 1/2 and 1/2 for the regular - add green onions! Additionally, I didn't bake the dish. I didn't see the point, and it would (I assume) dry out a FABULOUS dish. I also substituted red bell pepper for green (based on what I had around). The above substitutions greatly reduce the "guilt" of this "guilty pleasure" without sacrificing ANY taste! I don't really see how the processed cheese food would work in this recipe, but cream cheese makes it so decadent! I just had to put it up in my fridge to stop eating it! A+

Reviewed On: Apr. 25, 2009

Whoa - as many have indicated, this alfredo sauce is quick easy and incredible. I also used skim milk and light cream cheese - I did not cut the milk amount down (as others indicated) because I wanted to stretch out the calories/fat from the parmesean also, so I added a teaspoon of cornstarch to compensate for the watery-ness of the skim milk. It worked PERFECTLY. So delicious, so satisfying, just as good or better than the sauces you get at these gourmet restaurants. The only reason this fell short of five stars, was because of my tweaking. I like my sauce high on flavor, so I cut up an onion, added 1 tbsp of minced garlic (instead of garlic powder), nutmeg, oregano, and some cajun seasoning. I also battered and baked some eggplant to put on top - which just made this dish perfection

Reviewed On: Feb. 10, 2009

I loved this! I used fresh vegetables (zucchini and asparagus) and substituted fresh minced garlic for the garlic powder. Using fresh vegetables with the frozen fish proved to be no problem - it still took the same amount of time, and the vegetables were perfectly done! I also (as others noted) drizzled the fish and the vegetables with olive oil. I love how quick & easy this dish is! As others noted, be liberal with your seasoning, and enjoy!

Reviewed On: Feb. 2, 2009