1 cup heavy whipping cream
2 oz cream cheese
1/2 cup gorgonzola crumbles
4 cups spinach
5 strips cooked til crumbly bacon
1 tsp parsley
1/2 tsp Italian seasoning (of choice)
1/8 tsp black pepper

Simmer HWC and cream cheese in covered frying pan until cream cheese softens and blends; add gorgonzola cheese, until it softens and blends. Add seasonings.

Add, a cup at a time, the spinach while tossing and stirring. Let sauce cook down to your taste. (Will thicken upon standing.) When almost done, crumble in bacon. Serve over vegetables of your choice.

The whole thing:

Carb Pro Fat Fib Cal
14.7 42 143.4 2.6 1493

Which divides by four:

Carb Pro Fa Fib Cal
3.6 0.5 36 .65 373

I eat it with a cup of cooked vegetables as a gourmet lunch. It's fantastic over green beans, delightful over broccoli and cauliflower florets, and if you want to get traditional, use sauteed zucchini strips.

This was improvised; and still came out well.

I started out craving Fettucine Alfredo. I picked up some gorgonzola because I'd once had it that way in a restaurant and it was great. I'd decided to serve it over spinach because I love creamed spinach. I figured this Chicken Alfredo recipe by Krys from these forums was a good place to start because the recipe already called for adding spinach.

But I didn't have any chicken. So what, I have bacon! And I know bacon goes with it. So I baked up a batch of bacon, letting one side of the cookie sheet get well done.

In the meantime my sauce was simmering, and I started added spinach. Man, I never realized spinach cooked down so small! I wound up adding 4 cups in total, all I had.

Even after adding the bacon, this was not very bulky. And after I did all that spinach, I didn't want to serve it over still more spinach. But I grabbed some frozen veggies and used this as a sauce... yeah! That hit the spot.