Recipe By : Cooking Light Magazine, July/August, 1996
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Pastanoodle
Cheese Luncheon
Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter
1 cup sliced mushrooms
3/4 cup diced red bell pepper
1/2 cup finely chopped celery
1/4 cup chopped shallots
3/4 cup part-skim ricotta cheese
1 1/2 teaspoons minced flesh tarragon
--or 1/2 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon granulated tapioca -- optional
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
12 ounces evapotated skim milk
1 large egg -- lightly beaten
4 cups hot cooked elbow macaroni
--about 7 ounces uncooked
cooking spray
1 medium tomato -- 1/4 inch thick
1/4 cup dry breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon grated lemon rind
1. Preheat oven to 350 oF. 2. Melt butter over medium-high heat in a
medium nonstick skillet. Add mushrooms, bell pepper, celery, and
shallots; saute 4 minutes or until tender. Set aside. 3. Combine ricotta
cheese and next 7 ingredients (ricotta cheese through egg) in a large bowl;
stir until well-blended. Add mushroom mixture and macaroni; stir well.
Spoon mixture into a 2-quart casserole coated with cooking spray. 4.
Press tomato slices gently between paper towels until barely moist.
Arrange tomato slices in a circular pattern over top of macaroni mixture.
Combine breadcrumbs, Parmesan cheese, and lemon rind in a small bowl;
stir well. Sprinkle breadcrumb mixture over tomatoes. Bake at 350 oF for
35 minutes or until lightly browned.
Yield: 8 serving.
CALORIES 218 (21% from fat); PROTEIN 12g; FAT 5.2g (sat 2.6g,
mono 1.5g, poly 0.5g); CARB 30.9g; FIBER 1.9g; CHOL 41mg; IRON
2mg; SODIUM 47mg; CALCIUM mg.
WW: 4 pts.
Recipe By : Quick & Easy Menus - 5 Points
Serving Size : 6 Preparation Time :0:40
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces elbow macaroni -- uncooked
Cooking Spray
1 teaspoon vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup shredded cheddar cheese(4 ounces) -- reduced fat
1 cup fat-free mayonnaise
1/4 teaspoon pepper
1 10 3/4 ounce can red-fat, red-sod. cream of celery soup -- undiluted
1 4 oz. can sliced mushrooms -- drained
1 2 oz. jar diced pimiento -- undrained
1 cup cornflakes cereal -- crushed
1. Preheat oven to 350 degrees F.
2. Cook macaroni according to package directions, omitting salt and fat;
drain. Rinse macaroni under cold water; drain well, and set aside.
3. Coat a large nonstick skillet with cooking spray; add vegetable oil, and
place over medium heat until hot. Add onion and bell pepper, and saute
until tender.
4. Combine sauteed vegetables, macaroni, cheese and next 5 ingredients in
a large bowl; stir well. Spoon into a 2-quart casserole coated with cooking
spray. Sprinkle crushed cereal over casserole. Bake, uncovered, at 350
degrees for 40 minutes. Yield: 6 servings. Points: 5; Exchanges: 1/2
Med-fat Meat, 1 1/2 Starch. Per serving: Cal 258(21% from fat); Pro
10.6g; Fat 6g(sat 3g); Carb 40.6g; Fib 2g; Chol 14mg; Iron 2mg; Sod
938mg; Calc 204mg.
MC Formatted by Sue B 5/31/98 and submitted to the WW forum.
1. Preheat the oven to 350 degrees F. Cook the macaroni according to
package directions; drain and keep warm.
2. In a large nonstick saucepan, combine the milk, flour, mustard, salt and
pepper; cook, whisking constantly, until the sauce thickens and comes to a
boil, 3-4 minutes. Add the cheddar in batches, stirring after each addition
until it is melted before adding more. Stir in the macaroni.
3. Transfer the mixture to a shallow 1-quart casserole; sprinkle with the
Parmesan. Bake until golden, about 20 minutes. Increase the oven
temperature to broil; broil 3 minutes. Cool slightly before serving.
Per serving: 344 Calories, 10g. Total Fa(27 % Fat), 5g Sat Fat, 26mg
Choles, 621mg Sodium, 48g Carbo, 1g Fiber, 16g Pro, 292mg Calcium
Formatted by Sue B '97 and submitted to the WW forum.
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NOTES : *If you like your macaroni and cheese smooth and creamy,
simply omit the Parmesan(you'll save 1 point) and Step 3.
1. In 2-quart casserole, in microwave oven, melt margarine on High 30
seconds. Stir in onion and garlic; microwave on High 1 minute.
2. Stir in remaining ingredients, mixing well to combine. Cover and
microwave on High 3 minutes, until heated through. Let stand 1 minute.
*Elephant garlic is a larger version of common garlic, which is less
pungent and milder in flavor. An elephant garlic bulb is about the size of a
small apple.
MC Formatted by Sue B 8-6-98 and submitted to the WW forum.
The difference between the "deluxe" version of Kraft's Macaroni &
Cheese Dinner and the original is the cheese. The deluxe dinner has an
envelope of cheese sauce, while the original dinner, introduced to the
nation back in 1937, comes with powdered cheese. The original Kraft
Macaroni & Cheese Dinner is the most popular packaged dinner product
around, and one of the top six best-selling of all dry goods sold in the
supermarket-probably because it only takes about 7 minutes to prepare,
and a box costs just 70 cents. And who doesn't like macaroni and cheese?
But it's the deluxe version-the more expensive version-with its pouch of
gooey, yellow cheese sauce, which Kraft reformulated as a reduced-fat
product in 1997. The new version boasts 50 percent less fat and 10
percent fewer calories than the deluxe original, and tastes just as good. So
here's a simple clone that requires you to get your hands on Cheez Whiz
Light, reduced-fat cheddar cheese, and elbow macaroni. Then you're on
your way to an amazing clone of what cartoon Texan Hank Hill from the
show King of the Hill refers to as "veggies."
1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large
saucepan. Add the elbow macaroni to the water and cook for 10 to 12
minutes or until tender, stirring occasionally.
2. As the macaroni boils, prepare the sauce by combining the cheddar
cheese, Cheez Whiz, and milk in a small saucepan over medium/low heat.
Stir the cheese mixture often as it heats, so that it does not burn. Add the
salt. When all of the cheddar cheese has melted and the sauce is smooth,
cover the pan and set it aside until the macaroni has cooked.
3. When the macaroni is ready, drain the water off, but do not rinse the
macaroni.
4. Using the same pan you prepared the macaroni in, combine the
macaroni with the cheese sauce and mix well. Serves 4.
TIDBITS: If you would like your macaroni and cheese to have a color
that is Similar to the happy, fluorescent orange tint of the original, you
Can add a little paprika-about 1/8 teaspoon-to the cheese sauce just before
you remove it from the heat.
Serving Size (1 cup)
According to the cookbook:
Per Serving: 290 Calories, 5 g Fat, ?g Fiber
Weight Watcher Points: 6
Using MC nutritional analysis to get fiber grams:
0.6g Fiber
Weight Watcher Points: 6
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NOTES : Scanned & MC formatted using MC_Buster by Pamela S. on
1/31/99.
2. Cook pasta according to package directions, omitting salt and fat.
3. Combine cornstarch and milk in a medium, heavy saucepan over
medium heat; stir with a whisk. Bring to a boil. Cook 1 minute. Stir in 1/2
cup cheese and spinach. Reduce heat to low; cook until cheese melts. Stir
in 1/2 cup cheese; remove from heat. Stir in Worcestershire sauce, salt,
pepper, and pepper sauce. Combine cheese mixture and pasta; spoon into
a 2-quart baking dish coated with cooking spray.
4. Bake at 350° for 10 minutes.
Calories: 272.5
Fat grams: 5.3
Fiber grams: 2.8
W/W Points: 5
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Serving Ideas : Makes 5 1-cup servings.
NOTES : "I combined several different macaroni-and-cheese recipes to
make this lighter version of an old favorite. People don't even know it's
low-fat. Even my young cousins think it tastes great." Sallie C. Johnson,
Vienna, Virginia
The original recipe/post provided the following nutritional information: 300
caloires (16% from fat); 5.4 grams of fat (2.8 gms saturated; 1.3 grms
monosatured; 0.5 grams polysaturated); 17.5 grams of protien; 45.3 grams
carbohydates; 2.8 grams fiber; 17 milligrams cholesterol; 3.1 milligrams
iron; 523 milligrams sodium and 395 millitgrams calcium or 6 Weight
Watchers Points.
1 7.25oz box of mac & cheese
1 tablespoon of light margarine
1/4 cup of skim milk
1 19oz can black beans (low sodium)
1 1/2 cups of chunky-style salsa
Prepre macaroni and cheese according to directions on box, except use only 1 tablespoon light margarine and 1/4 cup skim milk. Once macaroni and cheese is prepared, add the black beans and salsa. Mix together. Heat until bubbly. Makes 5 cups.
9 ounces uncooked pasta wheels (I use any curly type of pasta)
1 cup skim milk
3 ounces reduced fat sharp cheddar cheese, grated
3 ounces reduced fat Monterey Jack cheese, grated
1 1/2 ounces American cheese, grated
1 1/2 ounces reduced-fat mozzarella cheese, grated
1/2 teaspoon white pepper (I use black)
1. In large pot of boiling water, cook pasta until tender. Drain & return to pot.
2. Add the milk, cheeses & pepper. Cook over low heat, stirring constantly until cheeses are melted. About 5 minutes.
makes 6 servings
299 calories, 18 g. protein, 9 g. fat, 35 g. carbohydrate, 353 mg Sodium, 30 mg cholesterol, 1 g. dietary fibre.
sorry I don't have the points.
It doesn't seem like a diet if you can have the old favourite macaroni & cheese!
Macaroni and Four Cheeses
from Cooking Light Magazine
1 pound uncooked medium elbow macaroni
2 1/2 cups 1% low fat milk
2 bay leaves
1/4 cup all purpose flour
1 cup (4 ounces) shredded reduced fat extra sharp cheddar cheese
1/2 cup (2 ounces) shredded Emmenthaler or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 (1 ounce) slice white bread
2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage
2 teaspoons butter or stick margarine, melted
1. Preheat oven to 400 degrees.
2. Cook pasta in boiling water for 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.
3. Place bread in a food processor, pulse 10 times or until coarse crumbs form. Set aside.
4. Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard bay leaves. Lighly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk; stirring with a whisk until well blended. Return milk mixture to pan. Cook over medium heat until thick; stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring until cheeses melt. Pour cheese sauce over pasta, stir well. Spoon mixture into a 9 x 13 inch baking dish coated with cooking spray.
Combine breadcrumbs, sage and melted butter/margarine. Pour this mixture over pasta mixture.
5. Bake at 400 degrees for 20 minutes or until thoroughly heated.
Yield: 8 servings (svg size = 1 1/4 cup)
Calories: 397
Fat: 11.3g
Fiber: 1.6g
WW Points: 8 per serving
Notes: This is SO GOOD!!!! Its well worth the points!
Mac & Cheese recipes
