A Couple of New Recipes: Mac and Cheese and Yummy Cookies
We really enjoyed this very creamy reduced-fat macaroni and cheese which I included in yesterday’s pictorial diary.
I adapted the original Cooking Light recipe to add a crunchy breadcrumb crust which I know Lil D likes. Next time, I may just add that to his portion.
- 4 cups elbow macaroni, uncooked
- 3 tablespoons flour
- 1 teaspoon salt (leave this out; see nutritional profile below)
- 1/4 teaspoon black pepper
- 2 1/4 cups nonfat milk
- 1/4 cup reduced-fat cream cheese, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic, minced
- 1 1/4 cups reduced-fat cheddar cheese, shredded
Total Time: 40 mins
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- While the pasta cooks, place flour, salt, and pepper in a large saucepan.
- Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
- Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
- Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
- Remove from heat.
- Add cheddar cheese, stirring until cheese melts.
- Combine pasta and cheese sauce in a large bowl; toss well.
To create broiled, cheesy crust: Transfer macaroni and cheese to casserole dish. Combine 1/4 c of breadcrumbs and 1/4 c of shredded cheese or parmesan cheese. Place under your oven’s broiler for approximately 5 minutes – but watch carefully.
Let sit for a few minutes before serving; Lil D had his hot out of the oven and he found it too creamy. I like it that way, but if you have someone who likes more of a set texture in your family, let it sit longer before serving.
|Vitamin A 6%||•||Vitamin C 0%|
|Calcium 51%||•||Iron 19%|
And perhaps, for dessert, a new cookie recipe, though, after that heavier meal, I would probably recommend some sliced fruit or a bowl of berries. However, as far as cookies go, this recipe is relatively healthy with only 1/3 cup of sugar and 1/3 cup of fat.
I adapted this recipe from one I found on Clique Clack. The original was written by a gluten-free, nut-free baker. I added in the gluten (in the form of regular organic whole wheat flour rather than spelt).
These were very well received by all three of my boys:
Banana Oatmeal Chocolate Chip Cookies
- 1/3 cup unsalted butter
- 1/3 cup brown sugar
- 1 egg
- 1 cup mashed banana (about 2 bananas)
- 1 3/4 cups oatmeal
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt (I used less)
- 1 teaspoon cinnamon
- 6 ounces chocolate chips (I used milk chocolate Callebault – YUM!)
Cream butter and sugar. Beat in egg. Add banana mixing well. Add remaining ingredients. Drop by heaping teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8-10 minutes.
Makes 48 two-bite cookies
Serving size – 1 cookie, Calories per serving: 61