Mac and Cheese12 oz whole wheat elbow macaroni
1 cup fat free sour cream
1 cup grated smoked gouda
1 cup grated parmesan
1/2 cup low fat mozzarella
4 oz low fat cream cheese
1/3 cup bread crumbs
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat ; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream, cream cheese, gouda and parmesan. Pour mixture into large glass baking dish. Sprinkle mozzarella and bread crumbs over the top and bake until cheese is melted and begins to brown and bubble.
Fall Harvest SaladI got this amazing receipe from the weight watchers website. I subtitued the walnuts for low fat goat cheese as we had an allergy in the group. It was great! I also bought a premade low fat dressing which was a champagne basil viniagrette. Big success and great for the holidays!
Ingredients
1 spray(s) cooking spray
3 cup(s) butternut squash, cut into small cubes
1/2 tsp olive oil
1/2 tsp rosemary, fresh, minced
1/2 tsp table salt, or to tasteVinaigrette
2 medium shallot(s), minced
2 tsp apricot preserves
2 1/2 tsp rice wine vinegar
2 Tbsp olive oil
1 tsp rosemary, fresh, minced
1/4 tsp table salt, or to tasteRemaining Ingredients
4 cup(s) arugula, baby leaves, packed
1 medium pear(s), diced
2 Tbsp chopped walnuts, toasted
2 Tbsp Goat Cheese
Instructions
· Preheat oven to 425°F. Coat a small baking sheet with cooking spray or line it with parchment paper.
· In a medium bowl, toss squash with oil, rosemary and salt; spread in a single layer on prepared baking sheet, leaving space between squash pieces. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.
· Meanwhile, in a large bowl, whisk together vinaigrette ingredients. Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
· Divide salad mixture among serving plates; top with pears and walnuts. Yields about 1 1/3 heaping cups per serving.
Notes
· A medium-size, 2 lb squash will yield approximately 3 1/2 cups of diced squash.If using a whole butternut squash, peel the outside with a sturdy vegetable peeler. Trim the ends and cut in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from a halved butternut squash.Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-size cubes or slices before roasting to allow for even browning.
Artichoke Spinach DipIngredients
1 Tbsp light butter
1 cup(s) onion(s), finely chopped
2 medium garlic clove(s), minced
10 oz chopped frozen spinach, thawed, drained and squeezed dry
8 oz canned water chestnuts, sliced, drained and coarsely chopped
14 oz canned artichoke hearts, without oil, quartered, drained and coarsely chopped
8 oz 1/3 less-fat cream cheese, softened
8 oz reduced-fat sour cream
1 cup(s) low-fat shredded cheddar cheese, divided
1 tsp hot pepper sauce
1/2 tsp table salt
1/4 tsp black pepper
1 spray(s) cooking spray
Instructions
· Preheat oven to 350°F.
· Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1⁄2 cup of Cheddar cheese, hot sauce, salt and pepper.
· Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with remaining 1⁄2 cup of Cheddar cheese. Bake at 350°F for 18 to 20 minutes or until thoroughly heated. Serve with bread, vegetables or tortilla chips. Can be sserved hot or cold. Fantastic either way!
