Posts tagged recipe

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

I bought some butternut squash and doubled, then modified this recipe: Creamy, Light Macaroni and Cheese from Cooking Light.  Tim had no idea I was feeding him vegetables until after he’d eaten.

Ingredients:

  • 6 cups peeled and sliced butternut squash
  • 2 cans fat-free, lower-sodium chicken broth (I actually used one chicken broth and one vegetable broth)
  • 3 cups milk (I used 1.5 Almond Milk and 1.5 1% milk)
  • 6 garlic cloves
  • 1/4 cup plain fat-free Greek yogurt
  • salt and pepper to taste
  • 3 cups shredded cheddar cheese
  • 2 cups 2% Velveeta, cubed.
  • 2 lbs. uncooked noodles (I used bowties and whole wheat rigatoni)
  • cooking spray
  • 1 cup homemade bread crumbs, optional (toasted wheat bread and Italian Seasoning, smashed together.)

Directions:

  • Preheat oven to 375°.
  • 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.
  • 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 paper towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in cheeses. Stir until combined.
  • 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 glass or ceramic baking dish(es) coated with cooking spray.
  • Top with bread crumbs
  • Bake at 375° for 25 minutes or until bubbly. Serve immediately.  Top with grilled chicken (and/or bacon, tofu) if you want.

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Apple & Grilled Swiss Sammie with Almond Tomato Soup

Apple & Grilled Swiss Sammie with Almond Tomato Soup

Check out this easy, light version of a snow day classic.

Did you know you don’t need butter to grill a panini? At least on a George Foreman Grill you don’t.

Ingredients:
2 slices wheat bread
1/2 Granny Smith Apple peeled and thinly sliced (potato peelers work wonders here)
2 slices light swiss cheese
1 can Campbell’s Tomato Soup
8 oz. Unsweetened Almond Milk*

Directions:
Place one slice of cheese on one slice of bread. Layer with apple slices. Top with the other slice of cheese and the other slice of bread. Grill on George Foreman grill until you start to hear the cheese sizzle (~5 minutes.)

Meanwhile, combine Tomato Soup and Almond Milk in a medium sauce pan on medium-low heat. Stir until smooth, serve when hot.

Slice sandwich in half, serve with soup.

The sandwich is delicious. The apple slices get warm and a bit soft, while still maintaining a bit of crunch. Make sure to use two slices of cheese, or the apples will only stick to one slice of bread. The soup… does taste a little different than if you use regular milk…

*Tim did not like the Almond Milk substitution, and prefers regular milk (or water.)  It definitely added a hint of sweetness.

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Cheesy Penne with Broccoli Recipe

My first issue of Cooking Light arrived yesterday.  I haven’t even read half yet, but I found a recipe that looked good and for which I had all the ingredients.  So I made it for an early dinner/late lunch this afternoon.

Cheesy Penne with Broccoli Recipe

The only change to the recipe I made was to use Almond Milk instead of Fat Free.  Tim and I agree that when we repeat this recipe (and we will–it was delicious,) we will add some grilled chicken (or tofu… but Tim doesn’t seem interested in the tofu idea.)

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Healthy Sausage and Cheese Breakfast Casserole Recipes < Healthy Breakfast Recipes – Cooking Light

Healthy Sausage and Cheese Breakfast Casserole Recipes < Healthy Breakfast Recipes – Cooking Light.

What do you ladies think?  I think I remember Sunny doing some kind of egg casserole type think in muffin tins last TBT.    I’m thinking this recipe with all real eggs, no egg substitute…  the sausage, almond milk?  and…  we could substitute quinoa for the bread pieces.  Add some spinach?  Maybe some mushrooms and bell peppers?  Yeah?

Maybe I’ll make something similar later this week/next week…

oh-sausage-cheese-breakfast-casserole-new-l

Ingredients:

1 teaspoon canola oil

12 ounces turkey breakfast sausage

2 cups 1% low-fat milk

2 cups egg substitute

1 teaspoon dry mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground red pepper

3 large eggs

16 (1-ounce) slices white bread

1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese

Cooking spray

  • Preparation
  • 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
  • 2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
  • 3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.
  • 4. Preheat oven to 350°.
  • 5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.
  • Kathy Kitchens Downie, RD, Cooking Light

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Spicy Shrimp Noodle Bowl Recipe

Spicy Shrimp Noodle Bowl Recipe 

Made this for dinner last night before the party–it was delicious!  Spicy, flavorful, but not overpowering.  Sooo good.  I follow Cooking Light on Facebook, and it popped up in my feed, looking delicious.  Check out their facebook page for more great recipes.

 

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Post-practice goodness

I’m going to start reblogging good looking recipes.

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