Squash Mac 'n Cheese

My grandfather was a chef (his pictures joins mine in the header of this blog) and made the best homemade mac 'n cheese I've ever had. But, like many chefs, he didn't write down many recipes and I have been trying for years to match the recipe I had on sleepovers to my grandparents' house (his mac was SO good I'd pick at it and eat it cold all night). While the following recipe doesn't even come close to matching his, I truly believe that my appreciation of a good bowl of mac 'n cheese started with my grandpa, whose laughter and cooking I continue to miss.

(On a side note, my house smells like his would while his mac was baking - more than any other version I've made.)

Recipe Adapted From: Skinny Bitch in the Kitch

Ingredients:
1 pound wheat elbow macaroni
2 10 oz packages frozen, pureed winter squash

 

Bubbly and delicious!

2 cups skim milk
4 oz shredded, reduced fat cheddar cheese
2 oz shredded, reduced fat marble jack cheese
4 oz fat free cream cheese
1 1/2 tsp powdered mustard
1/8 tsp cayenne pepper
1/4 c wheat bread crumbs
2 Tbsp Parmesan cheese

Directions:

1. Preheat oven to 375. Spray a 2-quart casserole dish.
2. In a pan, bring water to a boil, add salt, and cook the macaroni according to directions.
3. In another saucepan, over medium heat, combine squash and milk. Stir and break up the squash, eventually bringing it to a simmer.
4. Remove sauce from heat and add cheeses, mustard, and pepper.
5. When the pasta is done, drain, and add to the sauce.
6. Transfer everything to the baking dish.
7. In a bowl, combine the bread crumbs and Parmesan cheese. Top the pasta with this mixture.
8. Bake for 20 minutes, then broil for 2-3 minutes, until the top is browned.

Rating: one of my favorites!
Warming Up: warms up as well as any other pasta dish
Notes:

• I don't tend to buy the frozen squash for this recipe, and instead use leftover acorn squash I bake for a different meal.
• I have never found wheat bread crumbs, so I make my own with wheat bread in my food processor. This time I also put chunks of Parmesan in the food processor with the wheat bread instead of using shredded or ground Parmesan.
• For pasta I use rigatoni because I think it does a great job of sucking up the cheese.

Potato Chowder

One of my favorite soup recipes. Easy to make and delicious - a winter time stand-by.

Recipe From: my Weight Watchers leader, Kathy

Ingredients:
2 bags Ore-Ida Hashbrown Potatoes (cubed, southern style) - 8 cups total
3 cans low sodium chicken broth
1 can reduced fat cream soup
8 oz fat free cream cheese
1 can corn (optional)
onion to taste
seasoning to taste


Directions:
Open, pour, simmer (about 2 hours), stirring occasionally.

Rating: tasty
Warming Up: never have a problem warming this up for lunch
Notes:

• I use cream of celery soup, the recipe call for cream of chicken. I also use green onions.
• This soup looks interesting as it cooks, but trust me...the potatoes break down and everything comes together to make a great, thick chowder.
• This makes a lot of chowder, so I typically make a half batch. Making a full batch is fine too, this chowder freezes well.
• Even more delicious when served with a little reduced fat cheddar cheese on top. I also think you could easily turn this in to a "stuffed baked potato soup" by adding bacon bits, broccoli, etc.

WW Points*: 3 points per cup

Game Day

Today's a pretty big day across the country,

and especially here in Wisconsin

- Super Bowl Sunday - 

complete with our Green Bay Packers!

I'm sure there are countless Super Bowl parties that will be taking place later today, so I thought I'd post some of my favorite standby recipes for a party. Most parties will include finger foods that are easy to eat while watching the game, cheering, and talking with friends. Maybe some will have mini-kabobs (that I've made a couple times myself - with or without meat), or different types of tart cups (another delicious recipe I've tried). I'm also sure there will be plenty of bowls of salsa and chips, countless numbers of chicken wings, and numerous veggie trays (that I hope don't get neglected) eaten today.

Meeting Donald Lee & Allen Barbre

Above I noted two recipes I made at different parties, and the next five posts are additional recipes that would be great for Super Bowl Sunday or any party that you're planning. There are a couple for finger foods, a couple desserts, and there's even a beverage one. Most are not the most healthy items, but we all need a day to indulge.

Enjoy

 and

Go Pack Go!

Cheese Dip / Spread

Recipe From: my friend Mandy

Ingredients:
8oz cream cheese
8oz yellow cheese spread (cheddar)
8oz cheese whiz
1/4 tsp garlic powder 

Directions:
Combine all ingredients. Whip until fluffy.

Rating: good stuff!
Notes:

• Mandy serves this with pretzels. I do that too, but have also found it to be quite tasty on beer bread.
• Since most of the ingredients come in 16oz containers, this is an easily doubled recipe. If you don't need that much for your party, it also freezes.

Cranberry Feta Pinwheels

Recipe From: a magazine that I can't remember the title of - sorry!

Ingredients:
8oz whipped cream cheese (soft)
1 cup (8oz) feta cheese crumbles
1/4 cup green onions
1 pkg (6oz) craisins
4 tortillas 

Directions:

1. Combine cheeses and onion.
2. Stir in craisins.
3. Spread 1/2 cup on each tortilla and roll up.
4. Wrap in plastic wrap and refridgerate for an hour.
5. Cut in to slices and serve.

Rating: yummy!

Notes:

• Using reduced fat cream cheese and wheat tortillas help this recipe have lower fat.
• I have also added deli sliced turkey on top of the cheese spread before making the rolls.

Oreo Balls

When I first had these, my friend and I were trying to figure out what they were made of, I thought they were brownies because they are so moist.

Recipe From: my friend Molly's aunt-in-law

Ingredients:
1 pkg Oreo cookies
1 8oz cream cheese
White chocolate, or white chocolate chips

Directions:

1. Grind Oreo cookies in blender or food processor, a few at a time.
2. Pour into bowl and add softened cream cheese. Mix well (using your hands is the best method).
3. Form into balls and place on a cookie sheet. Refridgerate about an hour.
4. Melt white chocolate.
5. Dip each ball into melted chocolate, place on waxed paper lined cookie sheet until coating as hardened.

Rating: really good!

This recipe has become one that my family requests for our gatherings.
Try this once and you may get hooked too.

Notes:

• I commonly make this with reduced fat Oreos and reduced fat cream cheese - no one can tell the difference and it's slightly healthier.
• Shake colored sugar sprinkles on the balls while the chocolate is still soft for a customized party addition. I have done red and blue for the Fourth of July or red and green for Christmas - you could even make them the colors of your favorite team.
• This recipe is easily doubled, etc. to make enough for your party.

Chicken Parmesan Bundles

Recipe From: Kraft Food & Family Magazine

Please click on the above link for ingredients and directions.

Rating: Yummy!
Warming Up: warms up well, may want to cut the bundle in half first though
Notes:
(Ok, I didn't actually make this one, but I picked the recipe. My mom and her husband made the bundles and they were delicious!)

• We used fresh broccoli instead of spinach. This recipe lends itself to a lot of variations.
• You could make it healthier with using more veggies, less cheese mixture. Or, as they point out on the recipe, use reduced fat cheeses and crackers.