"Lighten up" Three-Cheese Macaroni

This is one of the best Mac and Cheese recipes ever!  It has a lot less fat then most of the others, but still has quite a bit!

Ingredients:

Makes 6 Serveings

• 1 large egg


• 1 12-ounce can evaporated whole milk


• Pinch of cayenne pepper


• Pinch of freshly grated nutmeg


• salt and freshly ground black pepper


• 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)


• 1/2 cup grated sharp cheddar cheese (2 ounces)


• 1/4 cup grated Parmesan cheese (1 ounce)


• 1/2 head cauliflower, cut into small florets (4 cups)


• 4 cups medium pasta shells (9 ounces)

 

Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an blender until smooth and light. Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

Per serving about (1 1/3 cups): Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20g

 



 

 

 

Whole Wheat Cinnamon-Raisin Bread

This recipe takes a while but the wait will be well worth it!  I got this recipe from Ellie Krieger on Foodnetwork.  This bread is a healthier version of the original raisin bread,  and each slice only has 99 calories.

Ingredients:

• 2 cups bread flour, plus more for dusting


• 2 cups whole-wheat flour


• 1/4 cup nonfat dry milk


• 1 large egg


• 2 tablespoons canola oil, plus more for brushing


• 3 tablespoons honey


• 2 teaspoons salt


• 1 1/2 teaspoons instant dry yeast


• Cooking spray


• 2/3 cup raisins


• 1 tablespoon plus 1 teaspoon ground cinnamon


• 1/3 cup packed dark brown sugar

Make the bread

Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.

Let it rise.

Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.

Soak the raisins.

Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.

Fold the dough.

Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.

Add the filling.

Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.

Form the loaves.

Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.

Bake the bread.

Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

Steak Sandwich

This is the best sandwich ever! I got this recipe from Ree Drummond's book, "The pioneer Woman Cooks". www.ThePioneerWoman.com

(Photos from The PioneerWoman.com)

Ingredients:

1 large onion or 2 small/medium onions

Butter, lots of it

2 or 3 pounds cube steak

Seasoned salt, preferably Lawry's

Lemon Pepper

Black Pepper

Worcestershire sauce

Tabasco (I didn't use this)

4 French or Deli rolls

Start by slicing the onion. Next melt 1/4 stick of butter in skillet over medium heat. Add the onion and cook over medium-low heat, stirring occasionally, until soft and light brown, 5-7 minutes. Remove the onion from the pan and set aside.

Cut each piece of cube steak against the grain, into 1-inch strips. Now season the meat with a nice sprinkle or seasoned salt, lemon pepper, and black pepper. Add 2 tablespoons of butter to the skillet in which you cooked the onion. Turn the heat to high. Let the butter begin to turn brown, about 2 minutes. You will want the skillet to be hot.

Now add enough meat to the hot skillet to form a single layer. Do not stir. Let sit for about a minute, or long enough for one side to turn brown. Then, using a spatula, flip the meat over. Cook for another minute, then remove from skillet. Repeat until all the meat is cooked.

Return all the meat to the skillet and add the cooked onion. Pour in Worcestershire sauce, several dashes of Tabasco (according to taste), and an additional 2 tablespoons of butter. Simmer the mixture over low heat for about 5 minutes to warm.

Cut each roll in half, spread with butter and brown on a griddle or skillet.

Place the meat mixture in the bun and spoon some of the sauce from the pan on top until it seeps into the bun.

Variations:

Add Mushrooms to the onion mixture

Melt mozzarella on top

Add other veggies and fresh seasonings like garlic, thyme and so on...