Crockpot Macaroni & Cheese (4)

I will confess that I have an ongoing love with anything cheesy! Offer me Mac 'n Cheese & I'm in heaven. Tell me it's not high in fat & calories and I'm.... well, we won't go there.... other than to say moaning with delight as I feast upon one of my favorite comfort foods of ALL time!

I found this recipe tucked away from a "long ago" attempt at Weight Watchers® in a cookbook that my mom had given to me. It was hand written, so I'm going to guess one that was passed at a meeting or shared with friends. However, because it was marked with the nutritional info I needed to just plug it in and figure out points, which was a plus, but it didn't give credit as to where my mom had originally found it!

Personally, I don't care where she found it as I love the idea of being able to toss it in the crockpot AND have something so delicious for only 4 points®. I'll confess now... I double my servings of this baby (so I save some points so I can pig out big time) when I make it! Hey, double servings... 8 points®... not a bad way to hit up a GREAT comfort food on a cold winter's night! I also bring down the points (I guess at this part because I don't have access anymore to a recipe building program that figures out the N.I.) by substituting the eggs with egg substitute (difference of 3 points® total in the entire recipe) and by substituting either 2% OR even Fat Free Cheese to lower points® even more. My end "result" is to GUESSTIMATE that I can do "heaping" cups & get about the same points® but I guarantee that this is NOT the proper way to do it! LOL I still haven't gained simply by using this technique and I do know that there has to be some difference points® wise but again, as always, I highly suggest you figure out the points according to your own ingredients!

The bad part of this recipe is that it serves 30! Yes, 30. That's actually GREAT though when you're going to a dinner that you have to bring a dish because you know you can grab your own casserole & know the points® value! It also is great in the sense that as long as you have self control you can portion out lunches & individual servings & freeze it easily! I often put 1/2 cup or 1 cup servings in zipper bags, lay flat, & freeze for later use! It makes for GREAT, quick & easy lunches on a cold day!

Crockpot Mac n Cheese (4)

1 cup nonfat milk
1 can evaporated milk
1 can cheddar cheese soup
4 cups shredded cheddar cheese (I use 2% & this saves me a few points/calories/fat grams OR often I will combine 2 Cups Fat Free Cheddar with 2 Cups 2% Cheddar)
1 16 oz box elbow macaroni
3 medium eggs (again I substitute egg beaters for the equivalant to help reduce nutritional info)
1 stick low fat margarine (original recipe called for low fat unsalted butter but I had difficulties finding "low fat" butter?)
2 Tbls. minced dry onion flakes

Directions

• Turn crock pot on HIGH
• melt stick butter into crock pot
• Turn crock pot to LOW
• In separate pan boil macaroni until almost done, but still firm
• In bowl beat eggs (you can substitute egg substitute), add milk, evaporated milk, cheddar soup, dried onions and 3 cups of shredded cheese (this is where I actually save a few points by using 2% cheese or even mixing 1/2 & 1/2 fat free cheddar & 2% cheddar)
• Pour macaroni into crock pot
• Pour wet mixture over top and mix slightly
• Cook on low for 3 hours

Just before serving, sprinkle remaining cup of shredded cheese on top if desired - I don't bother with this step & put the cheese in the mixture from the beginning.

Serves 30...1/2 -cup servings

Nutritional Info - if prepared with full fat content cheeses, low fat butter, & eggs (not egg substitute)

* Servings Per Recipe: 30
* Amount Per Serving 1/2 cup
* Calories: 172.6 -- * Total Fat: 9.7 g -- * Cholesterol: 46.8 mg -- * Sodium: 120.6 mg -- * Total Carbs: 13.7 g -- * Dietary Fiber: 0.4 g -- * Protein: 7.6 g

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Check out my Daily Menu Food Log for a quick glance at what I'm eating to get where I'm at, which is a healthier & therefore thinner ME! While I don't always keep it up to date.. I do give you some different ideas of what might help you change up your daily menu!


Don't forget to check out my newest Book Blog, where I give book reviews on recent books I've read. If you're a reader you'll want to check this out!

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Who Else Helps me get healthy?
These are just a few of the people online that inspire me along with AssistU....

1.
Check out the Fab Fatties - tons of ideas, comic relief & great give-aways!

2. Joe Gigantino - Fitness Trainer
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3.

4. BWJEN - Another WW Buddy & A 'bookworm' too!?



5.

5.

6.Sean Anderson the formerly 500lb man!
Diary of A Winning Loser - Sean is an inspiration to anyone trying to get healthy!


*Note I am not affiliated nor endorsed by Weight Watchers® at all, in any way. I highly recommend their program and cannot say enough GOOD about it, but I also have decided that they were my "stepping stone" to making a change in my lifestyle. Any mention of Weight Watchers®, their program or their term of "points®" does not mean they have approved, seen, or endorsed anything on my blogs.

Also, if at any time Points® are mentioned it is always with the assumption that you will analyze the recipes, foods, ingredients and figure the points out specifically for your consumption of any product, as ingredients may vary by brand, size, etc.

Mac 'n Cheese (6) Comfort Food Casserole

One of my absolute FAVORITE "comfort" foods has got to be homemade mac 'n cheese. If there's anything that just screams, warm, cuddly, dinner in front of the tv on a snowy Sunday afternoon it has to be that! Of course, the "real deal" is also loaded with "the real calories, fat and points®" so, while I do treat myself to it once in a while... it's definitely not a regular on my list of dinners I prepare for my troops.

Then I happened upon an old Cooking Light Magazine from 2006 that my mom had given me. Deciding to "clean house" a bit with all these nonsense items like 3 year old magazines... I thought "let me take a quick look & see what's worth keeping". End result was a great job of de-cluttering at least ONE spot in my bedroom while finding an AMAZING recipe I simply had to share! I've made my own "changes", doubled the recipe & changed some ingredient amounts but for the most part it's pretty close to their original recipe. My notations that make any difference or change anything to the degree of needing to be mentioned are listed & notated (see red notations) but I did, however, keep the original nutritional information with the original ingredients. "MY VERSION", I would guess, is no more than perhaps 1 point lower (1 1/2 if you used the fat free cream cheese I think) but I've never truly taken the time & effort to figure it out for sure so I leave the "numbers" for those of you attempting it for the first time, along with the original ingredients listed, for you to decide. Should you decide to change up ingredients from Cooking Light's recipe, as I did, adjust your nutritional information accordingly to be assured of correct "point®" counting. To me, I guesstimate it at a point® less than their original 6 point® version (simply due to the difference in the pasta I choose) & know that the ingredients I use are slightly "better for me" anyways, but it is listed both point wise and nutritional count wise exactly as the original recipe. When I make it my way (with the red) I count it as 5 points® per serving, but "my" points are NOT figured out by Weight Watchers® or any of their recipe builder/point figuring programs!

So enjoy....

Creamy Stove-Top Macaroni and Cheese (6)
Serves 12 - Serving Size 1 1/2 Cups
Ingredients:
8 cups uncooked medium elbow macaroni (I use the Ronzoni "Smart Taste" brand pastas which come out to be 1 point® less per serving than standard macaroni per Laa Loosh - see article in link for pasta above)
6 tablespoons all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon black pepper
4 1/2 cups fat-free milk
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened (I originally used the fat free cream cheese but to be honest, the little bit of extra fat gives it slightly more creaminess & there's a not a huge "point" factor in switching over for just 1/2 Cup, so you can use either - depending upon what you have handy)
4 teaspoons Dijon mustard
4 teaspoons Worcestershire sauce
1/2 teaspoon bottled minced garlic
1/4 teaspoon onion powder (original recipe did not call for onion powder but I think this makes it more "authentic" tasting)
2 1/2 cups (10 ounces) shredded reduced-fat cheddar cheese


Cook pasta according to package directions, omitting any salt and/or fat (oils). Drain, rinse and set aside. I cook my pasta in a huge dutch oven style pot, using this same pot throughout the entire recipe, including to "brown" the top in the oven later.

While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.

I bake in the oven under the "broiler" to top/brown the top of the mac'n cheese because the crispy part is my favorite. I do not, however, add any cracker crumbs/butter, etc. on top to get the crispiness... saving any added calories & fat.

Yield: 12 servings (serving size: 1 1/2 cups) <-- YES, that's 1 1/2 CUPS per serving! Enough to TRULY feel like a "serving"! Add a big ol' tossed salad, some fat free dressing & a piece of my favorite 1 pt. Crustless Pumpkin Pie and you have one AMAZING dinner for well under 10 pts! NUTRITIONAL INFORMATION PER SERVING:
CALORIES 252 FAT 8.2g FIBER 1.1g

*Original Recipe from Cooking Light Magazine, JUNE 2006 - Modified by Bev P.

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By Body & Soul

Check out my Daily Menu Food Log for a quick glance at what I'm eating to get where I'm at, which is a healthier & therefore thinner ME!


Don't forget to check out my newest Book Blog, where I give book reviews on recent books I've read. If you're a reader you'll want to check this out!

WE CAN DO THIS, TOGETHER
ONE DAY AT A TIME!

Like this article? Twit it to your followers!

Who Else Helps me get healthy?
These are just a few of the people online that inspire me....

1.
Check out the Fab Fatties

2. Joe Gigantino - Fitness Trainer
This is the guy that really set me on the path to physical fitness



3.

4. BWJEN



5.

5.

6.Sean Anderson the formerly 500lb man!
Diary of A Winning Loser


*Note I am not affiliated nor endorsed by Weight Watchers® at all, in any way. I highly recommend their program and cannot say enough GOOD about it, but I also have decided that they were my "stepping stone" to making a change in my lifestyle. Any mention of Weight Watchers®, their program or their term of "points®" does not mean they have approved, seen, or endorsed anything on my blogs.

Also, if at any time Points® are mentioned it is always with the assumption that you will analyze the recipes, foods, ingredients and figure the points out specifically for your consumption of any product, as ingredients may vary by brand, size, etc.

Asiago, Potato and Bacon Gratin

I must confess, I am a cheese addict! It's been the hardest part of getting healthier & I often do falter to the whims & desires of REAL, full of fat, cheese.
What I love about this recipe is that Asiago cheese is pungent enough to use just a small amount but give tons of flavor. Not to mention Asiago is one of my absolute favorite cheeses!

Asiago, Potato, and Bacon Gratin (5)
Serves 6

1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups Skim milk, divided (1 1/2 cups & 1/2 cup)
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (I use center cut bacon)
1/4 cup (1 ounce) grated fresh Parmesan cheese (I use canned, reduced fat Parm)

Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.


CALORIES 250 FAT 8.2g FIBER 2.3g


Don't forget to check out my newest Book Blog, where I give book reviews on recent books I've read. If you're a reader you'll want to check this out!

WE CAN DO THIS, TOGETHER
ONE DAY AT A TIME!

Like this article? Twit it to your followers!

Who Else Helps me get healthy?

1.

2.

3. BWJEN


4. FabFatties


5.

6.

7.Sean Anderson the formerly 500lb man!
Diary of A Winning Loser