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

Albóndigas con Salsa de Tomate (Meatballs in Tomato Sauce)

As some of you may know, I used to be a high school Spanish teacher. Along with the gig came lots of different recipe books for Spanish speaking countries. I've never actually tried any of these recipes, until tonight. This recipe comes from the book "Spanish" by Pepita Aris, and I got it at one of those $5 sales at Borders, thinking it would be perfect for my classroom.

Much like the Arroz con Pollo, I was so impressed by the amount of healthy, natural ingredients in this recipe, and I can't wait to try more from the book. Although the ingredient list is a little lengthy, look closely because I bet you have a lot of these things already in your refrigerator.

I made the meatballs with beef tonight, but you could easily substitute a lean turkey to make it even healthier. We had it as our main dish, but I might recommend trying them as a side or an appetizer, because while they are absolutely delicious, and somewhat filling, I'm not sure they qualify as a complete meal. In Spain they are served as tapas, little appetizers often served at bars along with a yummy Spanish drink and some of their amazing crusty bread.

I hope you enjoy making these. I will say, this is one of those wonderful recipes that tastes just as good as it smells, and these smell fantastic!

Ingredients

• 1 lb lean ground beef or turkey, minced
• 4 scallions, thinly chopped
• 2 garlic cloves, finely chopped
• 2 tbsp grated Parmesan cheese
• 2 tsp fresh thyme leaves, chopped
• 1 tbsp olive oil
• 3 tomatoes, chopped
• 2 tbsp red or dry white wine
• 2 tsp fresh rosemary, chopped
• pinch of shugar
• salt and ground black pepper to taste
• fresh thyme, to garnish

Directions

1. Put the minced beef in a bowl. Add the scallions, garlic, Parmesan, thyme, and plenty of salt and pepper.
2. Stir well to combine, then shape the mixture into 12-14 small firm balls.
3. Heat the olive oil in a large frying pan and cook the meatballs for about 5 minutes over medium heat, turing frequently, until evenly browned all over.
4. Add the chopped tomatoes, wine, rosemary, and sugar to the pan, with salt and black pepper to taste.
5. Lower the heat to medium-low, and cover the pan. Cook about 10-15 minutes until the tomaotes are pulpy and the meatballs are cooked through.
   
6. Check the sauce for seasoning and serve the meatballs hot, garnished with the thyme.

Source: "Spanish" by Pepita Aris

Spinach Dip with Baked Pita Chips

Everyone has a small stack of yummy appetizer recipes that they pull out on special occasions like holidays and dinner parties. But I'm willing to bet you don't often think of these same recipes when thinking about what snacks to have in the house during the week. Packaged snack foods are so expensive, and often not very healthy for you. I definitely have my fair share in the house, but when I was going through my recipe file today, trying to pull together my shopping list for the week, this dip and chip combo popped out at me as something that is not only fresh, but healthier too. The thing that surprised me the most was the use of yogurt instead of sour cream, a common substitution from what I've learned. This recipe is virtually fat free, and very very yummy. And the chips are versatile. Once you know how to make them you can use them with any dip, salsa, or spread!

Spinach Dip

Ingredients

• 10 oz baby spinach (not frozen)
• 1 cup plain fat free or low fat yogurt, drained of excess water
• 4 oz fat free cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice

Directions

1. Steam spinach until wilted. Rinse in cold water, and squeeze out excess water by hand. Chop finely, and place in a medium bowl.
2. Stir the yogurt and cream cheese together until smooth. Add to spinach.
3. Stir in Parmesan, garlic, and lemon juice. Blend thoroughly.
4. Cover, and refrigerate until ready to serve. (I like to let it refrigerate for at least 30 minutes)

Makes about 2 cups.

Baked Pita Chips

Directions

• 6-8 6 inch whole wheat pitas
• Butter flavored cooking spray
• Salt (optional)

Ingredients

1. Preheat oven to 400 degrees.
2. Cut pitas into 8 wedges and separate layers of each wedge.
3. Place triangles in a single layer on two greased cookie sheets.
4. Spray with butter flavored cooking spray and add optional salt.
5. Bake until crisp, 8-10 minutes. (Keep an eye on them though...every oven is different, and they burn easily!)

I think next time I'll add some artichokes just to spice it all up a bit!

Baked Chimichangas

This is such an easy, quick dinner to throw together, and it is so yummy and very filling! I think I found it on a Weight Watchers site last year when I was on my points kick. If you're a WW follower, these are only 2 points each!! There are lots of ways you can play around with this recipe. I think next time I will try some chicken along with the turkey, and if I'm feeling super crazy I might add some melted cheese on the top.



Ingredients

• 1lb lean ground turkey or beef
• 1 cup chopped onion
• 1 tsp minced garlic
• 2 cups chunky salsa
• 2 tsp chili seasoning
• 6-6inch wheat flour tortillas
• Butter flavored cooking spray
  
• Fat free sour cream (as much as you want!)

Directions

1. Preheat the oven to 475 degrees. Spray a 9 x 13 baking dish with regular cooking spray.
2. In a large skillet, brown the meat and onion
3. Stir in the garlic, 1 cup of salsa, and chili seasoning.
   
4. Lower heat and simmer for 5 minutes.
5. Spoon the meat mixture into the center of each tortilla and roll. (I fold in the sides first, then roll over). Place in baking dish.
   
6. Lightly spray the tops of the tortillas with butter flavored cooking spray.
7. Bake for 12-14 minutes or until golden brown.
8. When cooked, spoon the remaining salsa and sour cream on top of each chimichanga.

I chose to serve it with white rice on the side, with a little salsa and tabasco sauce mixed in for the extra Mexican flavor.

Deep Dish Pizza Casserole

I wish I could remember where I found this recipe because I would love to give the website credit for this yummy, healthier alternative to pizza. This dish is super easy to throw together and makes a full casserole dish, leaving you with leftovers for lunch or dinner the next day!

Ingredients

• 1lb extra lean ground turkey or beef (I use turkey)
• 15 oz chunky Italian style tomato sauce (I use Chunky Ragu Tomato, Garlic, and Onion)
• 1-10oz refrigerated pizza crust dough
• 6 slizes part-skim mozzarella cheese

Directions

1. Preheat oven to 425 degrees.
2. Brown meat in skillit until it crumbles. Drain and return to heat. Add tomato sauce and cook until heated through.
3. Coat a 9 x 13 baking dish with cooking spray.
4. Unroll pizza crust dough and press into bottom of dish and halfway up the sides of the dish.
5. Line the bottom of the pizza crust with 3 slices of mozzarella cheese. (I cut them in half and do two rows of three halves...it covers more area that way)
6. Top with meat mixture.
7. Bake for 12 minutes.
8. Top with remaining three cheese slices and bake an additional 5 minutes or until crust browns and cheese is melted.

Let cool before serving.


There are lots of ways you could tweak this and add different toppings or sauces. If anyone plays around with it a bit, please comment!

Lemon Turkey Burgers

It took me a long time to get my beef-loving husband to not gag at the thought of substituting his wonderful red meat for the healthier alternative of turkey. It finally happened one night when I made taco salad and substituted the turkey for the beef. After about ten minutes of complimenting me on the meal, I confessed my substitution, and he hasn't complained since. I now substitute turkey in almost all of my beef meals including tacos, baked ziti, pizza casserole, and now burgers. You can't even tell the difference. Do make sure however, to get extra lean turkey (I buy 97% lean).

I found this recipe on MrsDash.com a few weeks ago and we were both blown away by how much flavor this recipe gives our turkey burgers. Tonight I served them up on regular buns and with Cape Cod Robust Russet potato chips. It was a perfect meal for an early spring evening.


Ingredients

1. 2 tbsp Mrs. Dash Lemon Pepper Seasoning Blend
2. 1 tbsp Mrs. Dash Garlic and Herb Seasoning Blend
3. 1 lb lean ground white turkey
4. 1 cup breadcrumbs
5. 1 large egg, beaten lightly
6. 4 tbsp onion, minced

Directions

• In a bowl, mix all ingredients together with your hands
• Form into four patties
• Spray a pan on the stove, or preheat the barbeque to medium high
• Place patties on pan or grill and cook 5 to 6 minutes on each side, or until no longer pink in the middle
• Garnish as you'd like, and serve!

One little side note about Mrs. Dash meals. Even though the Mrs. Dash items can be a little more expensive, its really important to use the brand. No I'm not a spokesperson :) I've done a lot of comparing, and Mrs. Dash really is the only brand that is salt-free, making the meals very heart healthy.

I'm headed out for a week of travel for work, so I'm afraid this will be the only post this week as my poor husband must fend for himself. Enjoy your week everyone and I will be sure to post next weekend!

Mediterranean Chicken with Cranberry-Walnut Salad

The first time I made this dish, I think I spent more time smelling it than I did eating it. The smell of the marinade for the chicken makes you feel like you are seriously sitting at a cafe in Tuscany. It smells amazing, and tastes just as good. You can pair the chicken up with pretty much anything. Tonight I chose a cranberry walnut salad, and baked potato, topped off of course with a very yummy pinot grigio wine.

Mediterranean Chicken

Ingredients

• 2 tbsp Mrs. Dash Tomato Basil Garlic Seasoning Blend
• 3 tbsp low-fat plain yogurt, drained of excess water
• 2 tsp olive oil
• 1 lb boneless, skinless chicken breasts

Directions

1. Combine Mrs. Dash, yogurt, and olive oil in a bowl.
2. Lightly score chicken breasts and place in a bowl with the mixture, turning to coat well.
3. Refrigerate for at least one hour.
4. Grill or cook chicken in a large skillet until no longer pink or temperature reaches 160 degrees.

Source: MrsDash.com

Cranberry-Walnut Salad

Ingredients

• 1 head romaine lettuce
• A handful of dried cranberries
• A handful of walnuts
• Plain feta cheese
• Fruit dressing (I prefer Newman's Own Raspberry and Walnut)

Directions

1. Combine everything. Add more or less ingredients as desired.
2. Refrigerate before serving.