Thursday, August 30, 2007

Homemade Mac n Cheese

  • 4oz whole wheat elbow noodles (1 C)
  • 1 C frozen broccoli
  • 1 C low-fat milk, divided
  • 2 Tbsp all-purpose flour
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp ground white pepper
  • 1/2 C shredded extra-sharp Cheddar cheese
  • 2 Tbsp shredded parmesan cheese
  • 1/2 tsp Dijon mustard

1. Bring a large saucepan of water to a boil. Cook noodles for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
2. Meanwhile, heat 3/4 C milk in another large saucepan over medium-high heat until just simmering. Whisk the remaining 1/4 C milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk. Return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in cheddar, parmesan and mustard until the cheeses are melted.
3. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low, until heated through, about 1 minute.

Robyn's notes: I used frozen peas because it's what I had in the house, whole wheat flour, and regular black pepper. It came out fine with those changes.  Since I can't eat peas, I just picked them out of my serving, but it still tasted quite a bit of the missing peas, since they'd cooked in it.  I made the recipe again in early October 2007, in two separate dishes, using broccoli in his (he liked it) and no veggies in mine (I liked it).

Monday, August 27, 2007

Pasta Skillet Dinner

  • 1 C uncooked ziti (penne or rigatoni ok)
  • 1/2 lb lean ground turkey
  • 7oz spaghetti sauce
  • 1/4 C water
  • 1/4 C sour cream
  • 2oz (1/2 C) shredded cheddar cheese

1. Cook ziti to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, in large skillet, brown ground turkey over medium-high heat until thoroughly cooked. Drain. Stir in spaghetti sauce and water. Reduce heat to medium; simmer 5 minutes.
3. Add cooked ziti; mix well. In small bowl, combine sour cream and cheese; mix well. Spoon over ziti mixture. Cover; cook over low heat for 6 to 8 minutes or until thoroughly heated.

Nutritional Information: Calories 630; Calories from Fat 300; Total Fat 33g; Saturated Fat 16g; Cholesterol 115mg; Sodium 670mg; Total Carbohydrate 47g; Dietary Fiber 4g; Sugars 3g; Protein 36g

Robyn's notes: I found this recipe to be fast and easy. The end result was good but not exciting, which may have been partly because it was reheated in the microwave for our lunch at work. I made this again June 11, 2011, and it was better than it had been when reheated. *** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often