I'm working on perfecting my healthy mac & cheese. I think I'm getting closer with this one. I will probably adjust it a little next time I make it.
1 package steam-in-bag broccoli/cauliflower mix
4 oz whole-grain pasta
3 wedges Laughing Cow light original cheese
1 Tbsp butter
1 Tbsp flour
3/4 cup skim milk
2 oz sharp white cheddar, shredded
pinch of nutmeg
salt and pepper to taste
Cook pasta to al dente. While pasta is cooking, steam veggies in microwave according to package directions.
Remove veggies when cooked, and separate cauliflower into a small bowl. Mash with a fork and stir in Laughing Cow cheese wedges.
Drain pasta when done, and leave in colander. In the saucepan you cooked the pasta in, melt the butter. Sprinkle flour over melted butter and stir to combine. Cook for 1 minute then whisk in milk, salt, pepper and nutmeg. Cook for 3-4 minutes or until it starts to thicken, then stir in cheddar cheese until melted. Stir in cauliflower, pasta and broccoli to combine. Eat up!
If you want to have a hot dog on the side, make it a low-cal one ;-)
Makes 4 servings.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Thursday, July 23, 2009
Thursday, June 18, 2009
Creamy Chicken Pasta
4 large cloves garlic, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cups penne pasta (NOT whole wheat)
4 cups chicken broth
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Place 2 Tbsp of the oil from the Sun-Dried tomatoes into the bottom of the Deep Covered Baker. Use Garlic Slicer to slice all 4 garlic cloves into oil, and stir to coat. Cover and microwave 2 minutes, stirring halfway through. Add pasta and broth, stir, cover and return to microwave for 12 minutes, stirring halfway through.
While pasta is cooking, cut broccoli into small florets and place them in the Batter Bowl. Cut carrots in half length-wise then thinly slice on a bias. Add carrots to the batter bowl. Drain sun-dried tomatoes on a paper towel and slice into thin strips. Cut cream cheese into cubes.
When the microwave goes off, remove the DCB, stir pasta and add in broccoli and carrots, salt and pepper. Cook for 3 minutes, stir, add tomatoes and cream cheese, cover and cook for an additional 3 minutes.
Stir and serve immediately, garnishing with Parmesan cheese and basil. Stir in some cooked chicken to add some protein and make it a complete meal.
Total time start to finish: 19 minutes!!!
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cups penne pasta (NOT whole wheat)
4 cups chicken broth
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Place 2 Tbsp of the oil from the Sun-Dried tomatoes into the bottom of the Deep Covered Baker. Use Garlic Slicer to slice all 4 garlic cloves into oil, and stir to coat. Cover and microwave 2 minutes, stirring halfway through. Add pasta and broth, stir, cover and return to microwave for 12 minutes, stirring halfway through.
While pasta is cooking, cut broccoli into small florets and place them in the Batter Bowl. Cut carrots in half length-wise then thinly slice on a bias. Add carrots to the batter bowl. Drain sun-dried tomatoes on a paper towel and slice into thin strips. Cut cream cheese into cubes.
When the microwave goes off, remove the DCB, stir pasta and add in broccoli and carrots, salt and pepper. Cook for 3 minutes, stir, add tomatoes and cream cheese, cover and cook for an additional 3 minutes.
Stir and serve immediately, garnishing with Parmesan cheese and basil. Stir in some cooked chicken to add some protein and make it a complete meal.
Total time start to finish: 19 minutes!!!
Tuesday, June 2, 2009
Pasta Bake
1 box pasta (whatever you have on hand - rotini, penne, macaroni)
1 jar (26 oz) pasta sauce
1 lb ground beef
1/2 onion, chopped
1 clove garlic, pressed
1 1/2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
Preheat oven to 350 degrees.
Brown meat with onion and garlic, drain. Meanwhile, cook pasta according to directions for al dente (or 2 minutes shorter than recommended cook time), and drain.
Return pasta to pot, pour in pasta sauce, meat mixture and 1/4 cup of the parmesan cheese. Mix well and spread into a 13x9 inch dish (like the Rectangle Baker stone) and spread remaining cheeses over pasta mixture.
Bake for 20 minutes or until cheese is bubbly and dish is heated through.
1 jar (26 oz) pasta sauce
1 lb ground beef
1/2 onion, chopped
1 clove garlic, pressed
1 1/2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
Preheat oven to 350 degrees.
Brown meat with onion and garlic, drain. Meanwhile, cook pasta according to directions for al dente (or 2 minutes shorter than recommended cook time), and drain.
Return pasta to pot, pour in pasta sauce, meat mixture and 1/4 cup of the parmesan cheese. Mix well and spread into a 13x9 inch dish (like the Rectangle Baker stone) and spread remaining cheeses over pasta mixture.
Bake for 20 minutes or until cheese is bubbly and dish is heated through.
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