Healthier Mac 'n' Cheese....and an Apology

Hey everyone! Yes, I'm still alive, and I owe my readers a big apology for being a bit MIA lately. If you haven't heard, I have started my own paper crafting shop on Etsy (yes, this is a shameless plug, but hey, its my blog, I guess I can plug away!), KTPaperCrafts. Getting the shop going has been quite a bit of work and has pulled me away from both this blog and my other.

At any rate, I'm back in the game and ready to share some more recipes!! Tonight's recipe comes from a website called Right at Home, and is something I found when I started my grocery coupon kick a few weeks ago. This Mac 'n' Cheese was absolutely delicious, and even with the veggies in it, it was husband-approved. next time I might try adding a little Mrs. Dash seasoning to spice it up a bit, but even by the book, this one's a keeper.


Ingredients

• 8 ounces (about 2 cups) elbow macaroni
• 4 tbsp flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion poweder
• 4 tbsp butter or margarine
• 1 cup skim milk
• 1 cup fat-free or low fat cream
• 2 cups shredded, reduced fat cheddar cheese
• 2 cups broccoli, chopped
• 1 tomato, chopped
• 1/4 cup bread crumbs

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9 x 12 baking dish or 2 qt casserole dish.
2. Cook the macaroni according to package directions.
3. Mix the flour, salt, pepper, garlic powder, and onion powder in a small bowl. Set aside.
4. Melt the butter or margarine in a 2 quart pot over medium heat. Add the seasoned flour from step 3 and whisk constantly until the mixture is thick and smooth, about 2 minutes.
5. Increase the heat to medium-high. Whisking constantly, gradually add the milk and cream until the mixture is smooth.
   
6. Bring to a gentle boil and cook, whisking constantly, until the mixture is very thick and smooth, about 5 to 10 minutes.
7. Reduce the heat to medium. Add the cheese, half cup at a time, stirring thoroughly each time until the cheese is melted.
8. Remove from heat. Add cooked macaroni and stir to combine.
9. Layer the bottom of the baking dish with broccoli and tomatoes. Spoon the macaroni and cheese over the vegetables. Sprinkle with bread crumbs.
10. Bake 30 minutes until the top is crisped and lightly browned.

Source: Rightathome.com

Sun-Dried Tomato and Mushroom Pizza

Pizza is an awesome thing. You can make it healthy, you can make it terrible for you, but no matter what you do, its always good. This is a recipe I found on the MayoClinic.com recipe database this summer when we started our new diet. The website is amazing and full of heart-healthy, yummy, and easy to make recipes.

Keep in mind when you're making this, its PIZZA. So the ingredient measurements are more of a guide than an absolute. Put as much or as little of anything as you want. Add things, remove things, do whatever you want. Its so easy to play around with!

Ingredients

• 1 -12 inch refrigerated pizza crust. (I use Pillsbury)
• 4 garlic cloves, minced
• 1/2 cup fat free ricotta cheese
• 1/2 cup sun-dried tomatoes, drained, patted dry with paper towel, and chopped
• 2 tsp dried basil
• 2 cups mushrooms, chopped
• 1 tsp thyme

Directions

1. Place the oven rack on the lowest level of the oven. Preheat to 425 degrees.
2. Spray a cookie sheet, or flour a pizza stone. Roll out dough.
3. Arrange garlic, cheese, tomatoes, and mushrooms.
4. Sprinkle on basil and thyme.
5. Bake until crust turns brown, about 20 minutes.

I think next time I might try adding some chicken. Let me know if any of you make any adjustments or additions when you make it!