Saturday, July 10, 2010
B
Beef - Steak Stew
2 lbs steak (anything from chuck steak to fillet mignon, your choice; I wouldn't suggest round steak or any steak that is too tough), cut into bite size pieces
1 c. flour
3 tbsp olive oil
1 large yellow onion, diced
1/2 large bell pepper, diced
1-2 cups baby carrots, roughly chopped
1 lb potatoes, roughly cut (I like the skin on.)
3 gloves garlic, crushed
1 can whole tomatoes
6 cups beef stock
1 tbsp Italian seasoning
2 bay leaves
salt and pepper to taste
Salt and pepper steak, and then drench in flour. Brown steak in olive oil in a large stock pot. Add onion, bell pepper, carrots, potatoes, and saute until onions and peppers are soft. Add garlic, tomatoes, bay leaves, and Italian seasoning. Saute for another 3 or 4 minutes. Add beef stock, and bring to a boil. Lower to a simmer and cook for about 45 minutes.
Sooo good with warm, homemade rolls! :)
2 lbs steak (anything from chuck steak to fillet mignon, your choice; I wouldn't suggest round steak or any steak that is too tough), cut into bite size pieces
1 c. flour
3 tbsp olive oil
1 large yellow onion, diced
1/2 large bell pepper, diced
1-2 cups baby carrots, roughly chopped
1 lb potatoes, roughly cut (I like the skin on.)
3 gloves garlic, crushed
1 can whole tomatoes
6 cups beef stock
1 tbsp Italian seasoning
2 bay leaves
salt and pepper to taste
Salt and pepper steak, and then drench in flour. Brown steak in olive oil in a large stock pot. Add onion, bell pepper, carrots, potatoes, and saute until onions and peppers are soft. Add garlic, tomatoes, bay leaves, and Italian seasoning. Saute for another 3 or 4 minutes. Add beef stock, and bring to a boil. Lower to a simmer and cook for about 45 minutes.
Sooo good with warm, homemade rolls! :)
C
Chicken - Catalina
3 lbs chicken (bone in or boneless – skinless)
½ regular sized Catalina dressing
1 package onion soup mix
½ c. apple or apricot jelly
3 c. rice (cooked)
Mix Catalina dressing, onion soup mix, and jelly. Put Chicken in a 9 x 9 in cooking dish, pour dressing mixture over chicken. Bake at 375 degrees for 30-45 min or until chicken is cooked through. Serve over rice.
*************************************************************************************
Chicken - Chickenetti
1/2 lb spaghetti noodles, broken in half and cooked
4 c. chicken meat, cooked and diced
1/2 green pepper, diced
4 oz sliced mushrooms
1 onion, diced
1/4 tsp. celery salt
1/2 tsp. pepper
3/4 lb Velveeta cheese
1 c. chicken broth
Parmesan cheese
Preheat oven to 350 degrees. Melt Velveeta in the microwave in a large bowl. Mix in chicken, green pepper, mushrooms, onion, celery salt, and pepper. Add spaghetti last. Place in a 9 x 13 in baking pan. Sprinkle with Parm. Bake for 1 to 1-1/2 hours.
*************************************************************************************
Chicken - Creamy Tortilla Bake
8 c. cooked, diced chicken
24 corn tortillas (cut into six pieces each)
2 cans cream of _______ soup
1 c. sour cream
8 oz picante sauce
1-1/2 c. shredded cheddar
Combine soup, sour cream, and picante sauce, and set aside. In a well greased crock-pot, layer chicken, tortillas, sauce mixture. Bake on low for 4-6 hours. 15 min before serving, top with chedder cheese.
Serve with fajita veggies or side salad and tortilla chips.
*************************************************************************************
Chicken - Heartland Chicken
5 lbs. bone in, skin on chicken
2 tbsp. olive oil
1/2 yellow onion, diced
1/2 large red bell pepper, diced
14.5 oz can diced tomatoes
2 cloves garlic
1 habanero, cut in half (opt.)
2 tsp dried parsley
1/2 package Hidden Valley Ranch dressing mix (dry)
1-1/2 to 2 cups chicken broth
salt and pepper to taste
Salt and pepper chicken on both sides. In a dutch oven brown chicken on both sides. You may have to do this in more than one batch. When the chicken is browned, but not cooked through, remove to a plate. Drain off most of the fat (leaving a couple of tablespoons). Add onion, and bell pepper, and saute until soft. Add tomatoes, garlic, and habanero, and saute for about 2 minutes. Add the ranch dressing mix and parsley, and stir until mixed in. Stir in the chicken broth and bring to a boil. Place browned chicken back into the dutch oven (be sure to get as much of it touching the bottom of the pot as possible). Cover, and cook at a high simmer for about 20-30 min, or until cooked through.
Serves 5
This is mildly spicy and very tasty!
*************************************************************************************
Chicken, Roasted
Pre-heat oven to 400 degrees.
Clean whole roasting chicken , removing giblets and rinsing thoroughly. Pat dry. Sprinkle with Salt and pepper. Spread 2-4 tbsp butter over skin (I use my hands). Place on a (greased or sprayed) roasting rack, and place in center of oven, breast-side up.
Cook for about 65 minutes, assuming it's an average-sized chicken (about 3-1/2 lbs). Any larger, and I add about 10 minutes per pound.
(3 oz serving)
201 calories
11.5 g fat
0 g fiber
23 g protein
5 WW points
*************************************************************************************
Chicken - Smothered
5 lbs skinless, bone-in chicken thighs (8-9 thighs)
2 slices bacon
1-1/2 tbsp. flour
1 onion, sliced thin
1 garlic clove, crushed
1/2 can diced tomatoes (drained)
1 tsp. tomato paste
1 c. milk
1/4 c. chicken broth
1 tbsp. parsley
salt and pepper
Brown chicken thighs (salt and pepper to taste) in a couple of tbsp. olive oil, and then set them aside on a plate. In the same skillet, fry up bacon, pull from skillet, and dice. Add flour to bacon grease to form a roux. Add onion and garlic to roux and saute until translucent. Add bacon, tomatoes, and tomato paste to skillet and cook for about five minutes, stirring regularly. Add milk, broth, parsley, 1/2 tsp salt, and 1/4 tsp pepper, and bring to a boil. Put chicken back into sauce, cover, and simmer for about 20 min. 8 servings
Cal 218
fat g 11.65
fiber g 1
5 WW Points
*************************************************************************************
Two-Day Chicken and Noodles
3-4 lbs chicken, with bone and skin
1 medium onion, largely diced
2 large stalks of celery, small to medium dice
1-1/2 cup carrots, rough chopped
2 cloves garlic, mashed
2 bay leaves
1/2 tsp poultry seasoning
salt and pepper to taste
1 lb frozen egg noodles (or you can make them yourself, but the frozen ones are pretty good)
2 tbsp cornstarch
1-2 lbs Russet potatoes/cream/butter (for making mashed potatoes) (opt.)
Fill a stock pot with about 1-1/2 gallons of water, and put on high heat on the stove. Put in all of the veggies and seasonings, as well as the cleaned chicken (do not skin or de-bone). Bring to a boil, and then reduce to a high simmer for about an hour. Remove chicken, skin, de-bone, cut into rough pieces, and return to pot. Cook at the high simmer for another hour or so (letting stock reduce to about 1/2-3/4 gallons of water). Turn off heat and allow to rest for about 30 min. Put entire pot into the refrigerator overnight, so fat can set-up on top of the stock. The next day, take out the stock (or base) and remove the fat. Reheat the base. While this is reheating, I usually start peeling potatoes. Once base has come to a boil, add frozen egg noodles, and put potatoes on to boil. The base will begin to thicken, so it needs to be turned to a medium simmer. Take this opportunity to take a small taste of the broth and see if it needs more salt or pepper. When potatoes are almost ready, mix the cornstarch with 1/4 cup of cold water. Once the cornstarch is dissolved, add to the base. Stir until well mixed, and turn the head town to a low simmer. Complete your mashed potatoes as you normally would, with cream and butter (or broth). Serve the chicken and noodles over the mashed potatoes (and if you are like my husband, put a roll on the plate as well :) ). I like this with a nice salad on the side. Serves 6 easily.
Chicken and Noodles only:
Cal 352.5
fat g 6.87
fiber g 4.14
7 WW Points
*************************************************************************************
Cookies - Chocolate Chip
2-1/4 cups all purpose flour
1-1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 cup butter (2 sticks)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1-1/2 tsp. vanilla
2 extra large eggs
2 cups semi-sweet chocolate morsels
Preheat oven to 375 degrees F. Lightly grease a cookie sheet(s). Beat together butter and sugars until fluffy (about 3 minutes), and add eggs and vanilla (beat another 2 minutes). Mix dry ingrediets (except chocolate morsels). Mix butter mixture and dry ingrediets. Add chocolate morsels. Drop by spoonfuls onto a cookie sheet. Bake at 9-11 minutes or until lightly browned.
Makes 4 dozen. (4 dozen is not enough of these cookies; make two recipes!)
I love these with pecans! Mmmmmm!
*************************************************************************************
Cookies - Oatmeal Cranberry
1 cup butter (2 sticks
1 cup granulated sugar
1 cup packed brown sugar
2 extra large eggs
1 tsp vanilla
1-1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3 cups oats
1 cup dried cranberries
Preheat oven to 350 degrees F. Lightly grease a cookie sheet(s). Beat together butter and sugars until fluffy (about 3 minutes), and add eggs and vanilla (beat another 2 minutes). Mix dry ingrediets (except oats and cranberries). Mix butter mixture and dry ingrediets. Add oatmeal and cranberries. Drop by spoonfuls onto a cookie sheet. Bake at 10-12 minutes or until lightly browned.
Makes 5 dozen cookies
My husband LOVES these cookies! He also loves these made with raisins, and I love them made with dates and pecans. :)
*************************************************************************************
Cornbread Cake
1 yellow cake mix
2 Jiffy corn bread mixes
eggs, milk, water
1/3 c. applesauce
1 tsp. vanilla
Preheat oven to 425 degrees. Prepare cake mix and corn bread mixes as directed on boxes, substituting applesauce for oil and adding vanilla. Combine cake and corn bread together. Spray a 9 x 13" pan with non-stick spray. Pour mixture into pan, and bake for 40-45 min. 30 pieces
Cal 116.7
fat g 3.59
fiber g 1
2 WW Points
3 lbs chicken (bone in or boneless – skinless)
½ regular sized Catalina dressing
1 package onion soup mix
½ c. apple or apricot jelly
3 c. rice (cooked)
Mix Catalina dressing, onion soup mix, and jelly. Put Chicken in a 9 x 9 in cooking dish, pour dressing mixture over chicken. Bake at 375 degrees for 30-45 min or until chicken is cooked through. Serve over rice.
*************************************************************************************
Chicken - Chickenetti
1/2 lb spaghetti noodles, broken in half and cooked
4 c. chicken meat, cooked and diced
1/2 green pepper, diced
4 oz sliced mushrooms
1 onion, diced
1/4 tsp. celery salt
1/2 tsp. pepper
3/4 lb Velveeta cheese
1 c. chicken broth
Parmesan cheese
Preheat oven to 350 degrees. Melt Velveeta in the microwave in a large bowl. Mix in chicken, green pepper, mushrooms, onion, celery salt, and pepper. Add spaghetti last. Place in a 9 x 13 in baking pan. Sprinkle with Parm. Bake for 1 to 1-1/2 hours.
*************************************************************************************
Chicken - Creamy Tortilla Bake
8 c. cooked, diced chicken
24 corn tortillas (cut into six pieces each)
2 cans cream of _______ soup
1 c. sour cream
8 oz picante sauce
1-1/2 c. shredded cheddar
Combine soup, sour cream, and picante sauce, and set aside. In a well greased crock-pot, layer chicken, tortillas, sauce mixture. Bake on low for 4-6 hours. 15 min before serving, top with chedder cheese.
Serve with fajita veggies or side salad and tortilla chips.
*************************************************************************************
Chicken - Heartland Chicken
5 lbs. bone in, skin on chicken
2 tbsp. olive oil
1/2 yellow onion, diced
1/2 large red bell pepper, diced
14.5 oz can diced tomatoes
2 cloves garlic
1 habanero, cut in half (opt.)
2 tsp dried parsley
1/2 package Hidden Valley Ranch dressing mix (dry)
1-1/2 to 2 cups chicken broth
salt and pepper to taste
Salt and pepper chicken on both sides. In a dutch oven brown chicken on both sides. You may have to do this in more than one batch. When the chicken is browned, but not cooked through, remove to a plate. Drain off most of the fat (leaving a couple of tablespoons). Add onion, and bell pepper, and saute until soft. Add tomatoes, garlic, and habanero, and saute for about 2 minutes. Add the ranch dressing mix and parsley, and stir until mixed in. Stir in the chicken broth and bring to a boil. Place browned chicken back into the dutch oven (be sure to get as much of it touching the bottom of the pot as possible). Cover, and cook at a high simmer for about 20-30 min, or until cooked through.
Serves 5
This is mildly spicy and very tasty!
*************************************************************************************
Chicken, Roasted
Pre-heat oven to 400 degrees.
Clean whole roasting chicken , removing giblets and rinsing thoroughly. Pat dry. Sprinkle with Salt and pepper. Spread 2-4 tbsp butter over skin (I use my hands). Place on a (greased or sprayed) roasting rack, and place in center of oven, breast-side up.
Cook for about 65 minutes, assuming it's an average-sized chicken (about 3-1/2 lbs). Any larger, and I add about 10 minutes per pound.
(3 oz serving)
201 calories
11.5 g fat
0 g fiber
23 g protein
5 WW points
*************************************************************************************
Chicken - Smothered
5 lbs skinless, bone-in chicken thighs (8-9 thighs)
2 slices bacon
1-1/2 tbsp. flour
1 onion, sliced thin
1 garlic clove, crushed
1/2 can diced tomatoes (drained)
1 tsp. tomato paste
1 c. milk
1/4 c. chicken broth
1 tbsp. parsley
salt and pepper
Brown chicken thighs (salt and pepper to taste) in a couple of tbsp. olive oil, and then set them aside on a plate. In the same skillet, fry up bacon, pull from skillet, and dice. Add flour to bacon grease to form a roux. Add onion and garlic to roux and saute until translucent. Add bacon, tomatoes, and tomato paste to skillet and cook for about five minutes, stirring regularly. Add milk, broth, parsley, 1/2 tsp salt, and 1/4 tsp pepper, and bring to a boil. Put chicken back into sauce, cover, and simmer for about 20 min. 8 servings
Cal 218
fat g 11.65
fiber g 1
5 WW Points
*************************************************************************************
Two-Day Chicken and Noodles
3-4 lbs chicken, with bone and skin
1 medium onion, largely diced
2 large stalks of celery, small to medium dice
1-1/2 cup carrots, rough chopped
2 cloves garlic, mashed
2 bay leaves
1/2 tsp poultry seasoning
salt and pepper to taste
1 lb frozen egg noodles (or you can make them yourself, but the frozen ones are pretty good)
2 tbsp cornstarch
1-2 lbs Russet potatoes/cream/butter (for making mashed potatoes) (opt.)
Fill a stock pot with about 1-1/2 gallons of water, and put on high heat on the stove. Put in all of the veggies and seasonings, as well as the cleaned chicken (do not skin or de-bone). Bring to a boil, and then reduce to a high simmer for about an hour. Remove chicken, skin, de-bone, cut into rough pieces, and return to pot. Cook at the high simmer for another hour or so (letting stock reduce to about 1/2-3/4 gallons of water). Turn off heat and allow to rest for about 30 min. Put entire pot into the refrigerator overnight, so fat can set-up on top of the stock. The next day, take out the stock (or base) and remove the fat. Reheat the base. While this is reheating, I usually start peeling potatoes. Once base has come to a boil, add frozen egg noodles, and put potatoes on to boil. The base will begin to thicken, so it needs to be turned to a medium simmer. Take this opportunity to take a small taste of the broth and see if it needs more salt or pepper. When potatoes are almost ready, mix the cornstarch with 1/4 cup of cold water. Once the cornstarch is dissolved, add to the base. Stir until well mixed, and turn the head town to a low simmer. Complete your mashed potatoes as you normally would, with cream and butter (or broth). Serve the chicken and noodles over the mashed potatoes (and if you are like my husband, put a roll on the plate as well :) ). I like this with a nice salad on the side. Serves 6 easily.
Chicken and Noodles only:
Cal 352.5
fat g 6.87
fiber g 4.14
7 WW Points
*************************************************************************************
Cookies - Chocolate Chip
2-1/4 cups all purpose flour
1-1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 cup butter (2 sticks)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1-1/2 tsp. vanilla
2 extra large eggs
2 cups semi-sweet chocolate morsels
Preheat oven to 375 degrees F. Lightly grease a cookie sheet(s). Beat together butter and sugars until fluffy (about 3 minutes), and add eggs and vanilla (beat another 2 minutes). Mix dry ingrediets (except chocolate morsels). Mix butter mixture and dry ingrediets. Add chocolate morsels. Drop by spoonfuls onto a cookie sheet. Bake at 9-11 minutes or until lightly browned.
Makes 4 dozen. (4 dozen is not enough of these cookies; make two recipes!)
I love these with pecans! Mmmmmm!
*************************************************************************************
Cookies - Oatmeal Cranberry
1 cup butter (2 sticks
1 cup granulated sugar
1 cup packed brown sugar
2 extra large eggs
1 tsp vanilla
1-1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3 cups oats
1 cup dried cranberries
Preheat oven to 350 degrees F. Lightly grease a cookie sheet(s). Beat together butter and sugars until fluffy (about 3 minutes), and add eggs and vanilla (beat another 2 minutes). Mix dry ingrediets (except oats and cranberries). Mix butter mixture and dry ingrediets. Add oatmeal and cranberries. Drop by spoonfuls onto a cookie sheet. Bake at 10-12 minutes or until lightly browned.
Makes 5 dozen cookies
My husband LOVES these cookies! He also loves these made with raisins, and I love them made with dates and pecans. :)
*************************************************************************************
Cornbread Cake
1 yellow cake mix
2 Jiffy corn bread mixes
eggs, milk, water
1/3 c. applesauce
1 tsp. vanilla
Preheat oven to 425 degrees. Prepare cake mix and corn bread mixes as directed on boxes, substituting applesauce for oil and adding vanilla. Combine cake and corn bread together. Spray a 9 x 13" pan with non-stick spray. Pour mixture into pan, and bake for 40-45 min. 30 pieces
Cal 116.7
fat g 3.59
fiber g 1
2 WW Points
D
Dip - Kahlua Fruit Dip
16 oz. cream cheese (neufchatel), softened for easier mixing
1-1/4 cup confectioners sugar
1 jar marshmallow cream (7 oz)
1 cup sour cream
2 tsp vanilla flavoring
1 tsp cinnamon
4 tbsp Kahlua
Beat together cream cheese and sugar. Add all other ingredients. Chill. Serve with various fruits, ginger snaps, graham crackers...
Cal 107
fat g 5.19
fiber g 0
3 WW Points
16 oz. cream cheese (neufchatel), softened for easier mixing
1-1/4 cup confectioners sugar
1 jar marshmallow cream (7 oz)
1 cup sour cream
2 tsp vanilla flavoring
1 tsp cinnamon
4 tbsp Kahlua
Beat together cream cheese and sugar. Add all other ingredients. Chill. Serve with various fruits, ginger snaps, graham crackers...
Cal 107
fat g 5.19
fiber g 0
3 WW Points
F
Fish - Beer Battered
Canola Oil for frying
Fish fillets
Salt and pepper to taste
1 c. flour
2 tbsp garlic powder
2 tbsp paprika
1/4 tsp cayenne pepper
1 tsp onion powder
1 egg white
1 12 oz bottle of beer, stout is really good for this recipe
Heat oil in cooker or pan to 350 degrees.
Combine salt, pepper, garlic powder, paprika, and cayenne. Add beaten egg white. Mix in beer. Dip fish fillets in batter and drop carefully, one at a time in the oil. Don't crowd the oil. Fry fish, turning once if necessary, until golden. Put on a plate lined with paper to dry.
Tasty as is, with a salad, or in a taco!
Canola Oil for frying
Fish fillets
Salt and pepper to taste
1 c. flour
2 tbsp garlic powder
2 tbsp paprika
1/4 tsp cayenne pepper
1 tsp onion powder
1 egg white
1 12 oz bottle of beer, stout is really good for this recipe
Heat oil in cooker or pan to 350 degrees.
Combine salt, pepper, garlic powder, paprika, and cayenne. Add beaten egg white. Mix in beer. Dip fish fillets in batter and drop carefully, one at a time in the oil. Don't crowd the oil. Fry fish, turning once if necessary, until golden. Put on a plate lined with paper to dry.
Tasty as is, with a salad, or in a taco!
I
Ice-Cream - Whiskey Chocolate Ice-Cream Sandwiches
1/2 gallon of the most chocolatey chocolate ice-cream you can find
1/4 c. mini chocolate chips
1/4 c. whiskey
3 dozen chocolate chip cookies
Soften the chocolate ice-cream. When soft enough, stir in the chocolate chips and whiskey. Put ice-cream back in freezer to firm up (about 1-2 hours). When sufficiently firm, create sandwiches by placing a generous dollop of ice-cream on one cookie and topping it with another (working quickly, so ice-cream does not melt). Put ice-cream sandwiches back into the freezer until ready to serve. **These are strong, so if you do not like whiskey, you may want to go with less, or use another flavoring of your choice.** 18 Servings
Cal 447.5
fat g 23.7
fiber g 1.6
11 WW Points
1/2 gallon of the most chocolatey chocolate ice-cream you can find
1/4 c. mini chocolate chips
1/4 c. whiskey
3 dozen chocolate chip cookies
Soften the chocolate ice-cream. When soft enough, stir in the chocolate chips and whiskey. Put ice-cream back in freezer to firm up (about 1-2 hours). When sufficiently firm, create sandwiches by placing a generous dollop of ice-cream on one cookie and topping it with another (working quickly, so ice-cream does not melt). Put ice-cream sandwiches back into the freezer until ready to serve. **These are strong, so if you do not like whiskey, you may want to go with less, or use another flavoring of your choice.** 18 Servings
Cal 447.5
fat g 23.7
fiber g 1.6
11 WW Points
L
Lasagna - Slow Cooker
2 pounds ground turkey
2 standard sized jars of spaghetti sauce (or make your own, about 50 oz)
1 box of dried lasagna noodles
1 (15oz.) container of ricotta or cottage cheese
2 t. dried Italian seasoning
2 cloves of garlic
1 diced onion
4 cups shredded mozzarella cheese
Brown ground turkey, onion, garlic, and Italian seasoning in a large skillet over medium-high heat. Drain. Add spaghetti sauce to meat mixture. In the bottom of a slow cooker, place 4 uncooked lasagna noodles, sauce mixture, ricotta/cottage cheese, and mozzarella cheese. Repeat layers (top layer should be noodles, sauce mixture, and mozzarella. Cover & cook on medium heat for 4-5 hours. Serves 10.
Serve with garlic bread and a beautiful green salad.
When I make this dish on a work day, I cook it the night before (I'm at work too long) and heat it up for dinner (I dish out enough for the family and heat just that).
Calories 524
Fat 23.6%
Saturated 8.7%
Polyunsaturated 4.8%
Monounsaturated 7.9%
Carbohydrate 30.4%
Dietary Fiber 2.4 g
Protein 46.2%
Alcohol 0%
12 WW points per serving
2 pounds ground turkey
2 standard sized jars of spaghetti sauce (or make your own, about 50 oz)
1 box of dried lasagna noodles
1 (15oz.) container of ricotta or cottage cheese
2 t. dried Italian seasoning
2 cloves of garlic
1 diced onion
4 cups shredded mozzarella cheese
Brown ground turkey, onion, garlic, and Italian seasoning in a large skillet over medium-high heat. Drain. Add spaghetti sauce to meat mixture. In the bottom of a slow cooker, place 4 uncooked lasagna noodles, sauce mixture, ricotta/cottage cheese, and mozzarella cheese. Repeat layers (top layer should be noodles, sauce mixture, and mozzarella. Cover & cook on medium heat for 4-5 hours. Serves 10.
Serve with garlic bread and a beautiful green salad.
When I make this dish on a work day, I cook it the night before (I'm at work too long) and heat it up for dinner (I dish out enough for the family and heat just that).
Calories 524
Fat 23.6%
Saturated 8.7%
Polyunsaturated 4.8%
Monounsaturated 7.9%
Carbohydrate 30.4%
Dietary Fiber 2.4 g
Protein 46.2%
Alcohol 0%
12 WW points per serving
M
Mac and Cheese
1 lb Macaroni noodles, cooked
4 c. Milk
6 tbsp Butter
1/2 c Flour
12 oz Gouda, shredded
8 oz Extra sharp cheddar, shredded
1 tsp Ground nutmeg
2 tbsp Butter
1 c. Bread crumbs
Preheat oven to 375 degrees.
Heat milk, but don't boil it. In another pan melt 6 tbsp butter and add the flour. stir until incorporate, add milk, and wisk in salt, pepper, and nutmeg until smooth. Take the milk mixture off the heat and add the gouda and cheddar. Finally, add macaroni noodles. In another pan, melt the other 2 tbsp butter, and add bread crumbs until coated. Put into a 9 x 13 in baking dish, and top with bread crumb mixture. Bake for 30 minutes, or until the breadcrumbs are toasty and the sauce is bubbly.
1 lb Macaroni noodles, cooked
4 c. Milk
6 tbsp Butter
1/2 c Flour
12 oz Gouda, shredded
8 oz Extra sharp cheddar, shredded
1 tsp Ground nutmeg
2 tbsp Butter
1 c. Bread crumbs
Preheat oven to 375 degrees.
Heat milk, but don't boil it. In another pan melt 6 tbsp butter and add the flour. stir until incorporate, add milk, and wisk in salt, pepper, and nutmeg until smooth. Take the milk mixture off the heat and add the gouda and cheddar. Finally, add macaroni noodles. In another pan, melt the other 2 tbsp butter, and add bread crumbs until coated. Put into a 9 x 13 in baking dish, and top with bread crumb mixture. Bake for 30 minutes, or until the breadcrumbs are toasty and the sauce is bubbly.
Sunday, May 30, 2010
Thursday, March 18, 2010
Subscribe to:
Comments (Atom)