Today I wanted to share this delicious recipe from Light and Tasty magazine. If you LOVE cheese like I do try this creamy mac and cheese dish:
1/3 cup finely chopped onion
3 1/2 cups cooked elbow mac
1 3/4 cups shredded reduced-fat cheddar cheese
2 tbsp. minced fresh parsley
1/2 cup fat-free evaporated milk
1 3/4 cups 2% cottage cheese
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
Microwave onion on high, covered for 2 mins. Drain. Add mac, cheddar cheese, and parsley. In a blender combine milk, cottage cheese, mustard, salt and pepper. Make smooth. Stir into mac mixture. Uncovered at 350 for 25 mins. 8 servings (one serving 2/3 cup). 229 calories, 6g fat, 491 mg sodium
Weight - 119.5 lbs.
Exercise - None
MONDAY
Breakfast -
1/4 cup Break-free eggs with 2 oz. Vegetarian Sausage mixed with spinach
100 calorie whole wheat English Muffin
Banana
1 cup fat-free milk
Lunch -
Jenny Craig Meatball Sandwich
Cherry tomatoes
fat-free yogurt
sugar-free jello
Snack -
2 clementine's
Dinner -
Salad (mixed greens, mushrooms, croutons)
2/3 cup Creamy Mac N' Cheese (Light and Tasty Magazine; Dawn Royer, Albany, Orgeon)
Snack -
100 calorie pack
1 cup no sugar added hot chocolate
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