An Oldy but a Goody ... Bacon Macaroni & Cheese

I've made and posted Bacon Macaroni & Cheese a few times here but I always love to share a different version of it.  My kids LOVE mac and cheese and I try with all my might not to make box version for them (some days hey I'm human and life is what it is).  I have gotten in the habit of meal planning which helps reduce the number of food outings we have or dinners that are ready by dinner time.  

Saturday nights are usually relaxed around here. I work in the am for 3 hours, then we hit the YMCA for Swim and Martial Arts.  So by the time we get home it's time to just relax.  I usually rent a movie and the boys and I just hang.  Rick usually is working at his 2nd job. So an easy meal is needed but I don't want to do fast food.  

This was a simple meal to make and the kids loved it.  The picture below is the version with shell pasta (Cole requested penne pasta for his).  I found this Bacon Macaroni and Cheese on Changing a Life and the best part it was a Weight Watcher recipe so I could join in for the meal.

It may not be pretty but it sure is tasty!!

Ingredients:

2 c Elbow Macaroni, dry

1 tbsp Smart balance light butter

10 slices turkey bacon
3/4 c fat-free half-and-half
3/4 c Sharp cheddar shredded cheese, reduced fat

3/4 c Pepper Jack shredded cheese

salt, to taste

black pepper, to taste

Directions:

1. Preheat oven to 400°. Lay bacon strips over wire rack on top of baking sheet. Cook in oven for 17-20 minutes or until crispy. 

2. While bacon is cooking, boil macaroni in a large pot according to package directions until al dente. Drain and return noodles back to pot. Stir in butter until melted.

3. Add half and half and cheese to cooked macaroni. Stir until well combined and all cheese has melted. (TIP: I kept my burner on the lowest setting when stirring in the cream and cheese to keep it hot and help the cheese melt.)

4. When bacon is cool enough to handle, crumble or dice into small pieces. Add it into the macaroni pot. Stir until it’s well incorporated. 

5. Season with salt and pepper to taste (I probably added about 1/4 tsp each).

 

Yields 12 servings, serving size 1/2 c 

4 points on Weight Watchers Poitns+ System

Enjoy! 

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

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TMTT ~ Skinny Chef Recipes (Mac & Cheese, Pot Pie & Blueberry Cobbler)

A while back I did a book review of Secrets of a Skinny Chef and showed a few yummy recipes. This past week I made three yummy recipes that I just had to share! Yes two chicken and even a dessert you won't feel guilty eating! Well the dessert one can be bad when you eat the whole thing in a few sittings ... what I got up and left for a few minutes each time ... lol ;).

Mac and Cheese with Shredded Chicken and Cauliflower

Mac and Cheese with Shredded Chicken and Cauliflower

Serves 6

Mac and cheese is a staple in many American households, but the box kind has almost no nutritional value. Serve this hearty dish instead. If you want to shorten the recipe preparation time, you can use pre grilled frozen chicken or rotisserie chicken without the skin. You can also buy frozen cauliflower florets, let them defrost on the counter top, and then just stir them in.

8 ounces whole wheat or whole brown rice elbow macaroni or penne

Nonstick cooking spray

2 cups fresh cauliflower florets

2 boneless, skinless chicken breasts (about 10 ounces)

1/2 teaspoon salt

1 teaspoon mild chili powder

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

2 tablespoons trans-fat?free margarine

2 garlic cloves, minced

3 tablespoons whole wheat flour

1/4 teaspoon freshly ground nutmeg

11/2 cups fat-free milk

3 cups shredded part-skim mozzarella cheese

Preheat the oven to 400°F. In a saucepan, cook the pasta 5 minutes less than the package instructions indicate. Drain and set aside.

Coat a large piece of aluminum foil with cooking spray. Wrap the cauliflower in the foil and place the packet directly on the rack inside the oven. Cover a baking sheet with aluminum foil and coat it with cooking spray. Sprinkle the chicken with the salt, chili powder, garlic powder, and pepper. Set the chicken on the baking sheet and lightly coat the top with cooking spray. Bake the chicken and cauliflower 15 to 20 minutes, until the chicken begins to brown and is no longer pink inside. Remove the chicken and cauliflower from the oven; set the cauliflower aside. Shred the chicken thinly and set aside.

In the pot where the pasta was cooked, melt the margarine over medium-low heat, then add the minced garlic, flour, and nutmeg. Mash the flour into the margarine with the back of a wooden spoon and stir until a thick paste begins to form. Continue to cook 2 to 3 minutes, until the paste starts to leave a light coating inside the pan. Gradually add the milk, whisking constantly, until a thick sauce starts to form. Add the mozzarella and stir until it melts. Turn off the heat and add the pasta, chicken, and cauliflower. Serve immediately.

Per serving (2 cups): 400 calories, 33 g protein, 38 g carbohydrates, 13 g fat (7 g saturated), 65 mg cholesterol, 4 g fiber, 642 mg sodium

ALEXIS NOTES: We only have 2% milk here so I used that and it calls for 3 cups of mozzarella, I think next time I'd use 2 cups it was a little thick. When it says you should eat right away I agree, if not it gums ups not the best left over dish!

Chicken "No Pot Belly" Pie

Chicken "No Pot Belly" Pie

1 tbs olive oil

1/4 head cauliflower, cut into florets

2 carrots, peeled and chopped

1/2 red or yellow onion, chopped

2 boneless skinless chicken breasts, cut into cubes

2 tbs all-purpose flour

1/2 tsp salt

1/2 tsp mild chili powder

1/4 tsp black pepper

1/4 tsp paprika

1 1/2 cups fat-free milk

1 cup frozen peas

2 tbs reduced-fat mayonnaise

1 tsp Dijon mustard

4 large sheets of phyllo

Preheat oven 350. Heat the oil in a large skillet over medium-heat heat. Add the cauliflower, carrots, celery, and onions. Cook 8 to 10 minutes, until the vegetables soften. Sprinkle the chicken with the flour, salt, chili powder, pepper, and paprika. Add the chicken to the skillet. Cook 2 to 3 minutes, stirring once or twice, until the chicken just starts to brown and is cooked through.

Add the milk to the skillet and bring it to a boil, stirring often, until a thick sauce forms. Add the peas, mayonnaise, and mustard. Simmer 5 to 10 minutes, until the cauliflower is tender. Transfer the chicken mixture to four oven-proof bowls. Coast each sheet of phyllo with cooking spray and stack the sheets on top of each other. Cut the stack into four pieces and press each piece on top of each bowl. Bake the potpies 10 minutes, until the phyllo is crisp. Serve immediately.

ALEXIS NOTES: Instead of wasting the cauliflower I just made a double back and used half in each. I also used a pie pan instead of doing 4 separate ones. I'm sure it would have been great to have 4 ones for each but you know my motto we just go with what we got!!

And last but not least because it was my favorite!!! DESSERT!!!

Blueberry Cobbler with Yogurt Topping

Blueberry Cobbler with Yogurt Topping

1 cup fat-free Greek Yogurt

2 tbs confectioners' sugar

2 pints fresh blueberries

2 tsp orange zest

2 tbs light brown sugar

2 tbs ground flaxseed

1 tbs whole wheat pastry flour

Topping

1/2 c old-fashioned oats

1/2 c whole wheat pastry flour

1/2 c packed light brown sugar

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp salt

1/3 c trans-fat free margarine, chilled

2 tsp ice water

Preheat oven to 375F. In a medium bowl, mix the yogurt with the confectioners' sugar. Refrigerate until ready to use. Place the blueberries, orange zest, brown sugar, flaxseed, and flour in a a large bowl. Mix well to combine. Transfer to an 8 x 8 inch ungreased baking dish.

Place the oats in a food processor and pulse until a chunky flour forms. Add the flour, brown sugar, baking powder, cinnamon, cardamom, and salt to the food processor bowl and pulse 2 or 3 times to combine. Add the margarine and ice water, then pulse 7 or 8 times, until pea-size crumbs start to form. Do not over-mix.

Sprinkle the topping over the fruit and bake 35 to 40 minutes, until the berries are hot and the topping is cooked through. Cool 5 minutes. Spoon the yogurt mixture over top and serve.

ALEXIS NOTES: I used Yoplait Greek plain flavor, I of course didn't have a orange zest so I used a little orange extract, I bought the flaxseed in the bulk section so I didn't have to have too much and ran out of whole wheat pastry flour so I used my whole wheat white flour by King Aurthur.

Enjoy!!! I hope you find one or all you like :)

TMTT & CPW ~ Holiday Meals and Left Over Ham Meal

Ok I'm over loaded with recipes so here we go a full packed holiday recipes, take your pick! ;)

First off I have to share our Corned Beef & Cabbage. I tried out a new recipe and LOVED it! Still using dad's beer that he left here ... lol :)

Slow Cooker Corned Beef, Cabbage and Vegetables

Slow Cooker Corned Beef, Cabbage and Vegetables

Prep time: 10 minutes Cook time: 9 hours

3	pound corned beef brisket with spice packet
16	ounces boiling onions, peeled
6	carrots , peeled and quartered
1	pound new potatoes
2	bay leaf
8	ounces Irish Amber Beer
2	tablespoons Dijon mustard
3	tablespoons molasses
2	teaspoons garlic, minced
1/2	head cabbage, cut into 4 wedges

[1] Place onions, carrots, potatoes and bay leaves in slow cooker. Place corned beef on top of vegetables.

[2] In a medium bowl combine beer, spice packet, Dijon, molasses and garlic, whisk until molasses is combined. Pour over corned beef. Cover and cook on low for 8 hours on low. Add cabbage and cook for 1 hour longer.

[3] Remove corned beef from slow cooker, thinly slice and serve with vegetables. Drizzle with cooking juices and additional Dijon, if desired.

ALEXIS NOTE: I used regular potatoes , we didn't have molasses so I used some brown sugar and whatever beer dad left here :)

For Easter I tried out a new Scalloped Potato recipe, yummy!!!

Supreme Scalloped Potatoes

Supreme Scalloped Potatoes

Ingredients

• 8 medium potatoes, peeled
• 1 1/2 cups shredded Cheddar cheese, divided
• 1/3 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 3/4 cup milk
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture.
2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.

ALEXIS NOTE: I of course did the easy way out and didn't boil the potatoes and shred them. I just sliced them thin with my slicer. It did take a little longer to cook but they were delish!!

This recipe you've seen, but I snuck in our healthy version of Mac and Cheese .. lol know one knew. For that recipe head to this post: Welcome to the Jungle (AKA Gym)

Then I did the famous Ham glaze, that is now requested every time I do ham. My Grandmother LOVED this, first words when she walked in "Did you make the Glaze?". For that recipe check out this post: MSM ~ Thanksgiving Day Goodies!

And then you ask what do I do with my left over ham? Well you take some of it, don't worry more left over ham recipes to come! :) My first left over ham is Ham & Cheese Ziti.

Ham and Cheese Ziti

Ham and Cheese Ziti

Macaroni-and-cheese lovers, take notice! This one has fun tube-shaped pasta, ham and cheese and is certain to be a favorite.

Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings

2 1/2	cups uncooked ziti pasta (9 ounces)
1/4	cup butter or margarine
1	garlic clove, finely chopped
1/4	cup Gold Medal® all-purpose flour
1/2	teaspoon salt
2	cups milk
1/2	teaspoon Dijon mustard
2	cups shredded Colby cheese (8 ounces)
4	ounces sliced cooked deli ham, cut into thin strips
1/3	cup grated Parmesan cheese

Heat oven to 350ºF. Cook and drain pasta as directed on package.

While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted.

Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.

Hope you enjoy and find one or recipes you like!

Welcome to the Jungle (AKA Gym)

Butternut Squash Macaroni and Cheese

Butternut Squash Macaroni and Cheese
Martha Stewart

INGREDIENTS

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)

1 cup homemade or low-sodium canned chicken stock, skimmed of fat

1 1/2 cups nonfat milk

Pinch of freshly grated nutmeg

Pinch of cayenne pepper

3/4 teaspoon coarse salt

Freshly ground black pepper

1 pound elbow macaroni

4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)

4 tablespoons Parmesan cheese, finely grated (1 ounce)

1/2 cup part-skim ricotta cheese

2 tablespoons fine breadcrumbs

1 teaspoon olive oil

Olive-oil cooking spray or butter, to grease baking pan

DIRECTIONS

1. Preheat oven to 375°F. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat.
2. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
3. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
4. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray or coat with butter. Transfer noodle mixture to dish.
5. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
6. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

Serves 6 (200 Calories per serving) Found this recipe on onsugar.com

Alexis Notes: I used my whole wheat pasta (no one still can tell the difference), We didn't have ricotta so I used mom trick of using cottage cheese blended (poor mans ricotta). I also didn't have sharp so it was medium cheese. ENJOY, get this Cole ate THREE helpings, he had two helpings and then bed time came back out and wanted more. This boy barely eats and he had 3 helpings of a healthy mac and cheese!