Macaroni and cheese and stewed tomatoes. I'll make this quick. Just make them. It takes the same time as that Kraft crap that makes you sick, but tastes better, is healthier, and, of course, doesn't make you sick.
Stewed tomatoes are just wonderful. We used fresh tomatoes, but you can use canned as well. Again, 5-10 minutes and you're done. Easiest, best lunch ever (except perhaps for a fresh garden tomato sandwich).
Stewed Tomatoes
~ 1 Tbs onion
~4 tomatoes
~ 1 Tbs sugar
a little butter or oil for sautéing
1. Peel tomatoes the easy way (score bottom, plunge in boiling water for 30 seconds, then remove, cool, and peel).
2. Sauté onions.
3. Add tomatoes and sugar, and stew for 10-15 minutes.
Macaroni and Cheese (Low-fat)
This recipe is from Cook's Illustrated. I can't stress how good this was, and how nice it was to have it be so good for us.
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This recipe was published in The Best Light Recipe.I used Cabot 50% less fat cheddar, as suggested by the editors. It was perfect.
Serves 5
Salt 3/8 pound elbow macaroni (about 2 cups) 1 (12-ounce) can 2 percent reduced-fat evaporated milk 2/3 cup low-fat milk (2 percent) 1/4 teaspoon dry mustard 1/8 teaspoon garlic powder or celery salt (optional) Pinch cayenne pepper 2 teaspoons cornstarch 8 ounces 50 percent light cheddar cheese , grated (about 2 cups) 1. Bring 2 1/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.
2. Add the evaporated milk, 1/2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.
PER SERVING:
Cal 360; Fat 10 g; Sat fat 6 g; Chol 40 mg; Carb 45 g; Protein 24 g; Fiber 1 g; Sodium 720 mg
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1 comment:
I find it interesting that you made and posted this yesterday, as I was seriously considering making this for dinner myself. I didn't end up making it, but that's beside the point.
This is also one of my favorite meals. we both probably love it because of the restaurant near us that made this as a specialy every friday...it was fantastic.
I do have to say one thing, though. Despite the quickness and ease of stovetop mac & cheese, I really do prefer a baked recipe. the combination of a cheesy center with a crusy baked top is just wonderful. They end up less liquidy, which prevents the meal from turning into a mac & cheese and stewed tomato soup. I don't like it as soup. Baked mac & cheese comes out more like a solid mass of, well, mac&cheese.
One advantage to the stovetop styles is that you can get away with a lower fat recipe. So it really comes down to two choices: a quick and low fat version, or a takes-a-long-time, death-to-your-arteries delicious baked goodness? I personally always go for taste...but that's just me.
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