Wednesday, August 14, 2013

Lighter Mac n' Cheese

 Half way through the week! We're almost there... this week has been busy and I can't wait until the weekend. I started my day off with one of my favorite breakfasts...toast with almond butter, sliced nanners (aka bananas), flax seed and a drizzle of honey. Yum! It's a simple and quick breakfast!

Btw, my workout today just consisted of a 30 minute run. Wasn't in the mood to lift. Hopefully I'll have time tomorrow. :(

Last night I made a lighter version of mac n' cheese, a recipe adapted from Cooking Light. Overall I would rate this recipe a B+. It didn't have too much flavor, but I also didn't add any salt or butter (hence the healthier version). You can check out Cooking Light's recipe here and check out my version below!

Lighter Mac n' Cheese
  • 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups skim milk
  • 2 garlic cloves, peeled
  • 2 tablespoons plain fat-free Greek yogurt 
  • 1 1/4 cups Romano cheese
  • 1 cup (4 ounces) Giant brand Italian cheese 
  • 1 pound uncooked elbow noodles
  • Cooking spray
  • 1/4 cup italian breadcrumbs
  • 2 tablespoons chopped fresh parsley
  1. Preheat oven to 375°.
  2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
  3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in cheeses until combined.
  4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with bread crumbs.
  5. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

 Hope you guys had a great day. Talk to you soon!

No comments:

Post a Comment