Cheesy Cauliflower Puree

My new recent online obsession is Pinterest. I use it to find DIY ideas, things for my classroom, fitness inspiration, and MUCH, MUCH more! It's also a wonderful place to find recipes of all kinds. This is the second recipe I've tried from Pinterest.

Recipe From: found on Pinterest, here's the original page

Ingredients & Directions: Please see webpage (link above) for ingredients and directions.

Rating: Delizioso! I had to stop myself from eating the whole bowl. Creamy like mashed potatoes, but also light.
Warming Up: warms up perfectly
Notes:

• I used skim milk and reduced fat cheddar cheese, but did not skimp on the butter. I also only used the floret part, barely any stems. (next time, I will use more stem so I would have more puree) 
• I added some garlic powder during the food processing stage. 

WW PointsPlus*: 3 servings, 4 PointsPlus each

Pita Salad with Tomatoes, Cucumber, and Herbs

I made this recipe in late spring/early summer, and am just now getting it posted. Enjoy!

Recipe From: Cooking Light Magazine

Ingredients & Directions: Click link above.

Rating: Tasty
Warming Up: It's a salad - no warming up necessary, but store the pita pieces separate if you have leftovers so they don't get soggy.
Notes:
I used wheat pitas.

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.

Banana Blueberry Bread

Recipe From: Better Homes and Gardens New Cook Book (1999 version)
                        (I modified their banana bread recipe)

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1 egg
1 cup mashed bananas
3/4 cup sugar
1/4 cup cooking oil
1 cup fresh blueberries

Directions:

1. Grease pan(s), set aside.
2. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and 1/8 tsp salt. Make a well in the center of the mix and set aside.
3. In another bowl combine the egg, bananas, sugar, and oil. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy).
4. Fold in blueberries.
5. Spoon batter into the prepared pan(s). Bake at 350 until a wooden toothpick inserted near the center comes out clean. (approx. 50-55 minutes)
6. Cool in pan on a wire rack for 10 minutes.
7. Remove loaf from pan, cool on rack.

Rating: Delizioso!
Notes:

• Freezes well!
• I made two 8 x 3 7/8 x 2 15/32 loaves.

Beer Cheese Soup

Recipe From: my friend Penny, who got it from a friend

Ingredients:
4 cubes chicken bouillon OR 32 oz of chicken broth
1 can light beer
4 cups water (if using bouillon)
1 1/2 cups cubed potatoes
1cup each of celery, carrots, and onions - chopped
20 oz package frozen cauliflower and broccoli (or use fresh)
2 cans condensed Healthy Request Cream of Chicken soup
8 oz Velveeta light, chunked


Directions:

1. In a large pot, over medium-high heat, dissolve bouillon in beer and water.
2. Add the potatoes, celery, carrots, and onion. Mix well and cook 15-20 minutes.
3. Stir in cauliflower and broccoli mix, heat 10 more minutes.
4. Finally, add the condensed soup and the cheese. Reduce heat to low and allow cheese to melt. Stir often.

• For a smooth soup, process in a food processor or blender, otherwise leave vegetable in chunks.

Rating: ok. I need to try it again in and may like it better processed.

Notes:

• I only made a half batch.
• I did use the broth option. I also used shoestring cut carrots (to save a little time) and the fresh cauliflower and broccoli.
• I found that I needed to add more cheese to get more of a cheesy flavor.

WW Points*: 2 points per cup (per recipe)

Cheesy Potatoes

Recipe From: Weight Watchers Magazine

Ingredients:
1 container fat-free sour cream (16 oz)
1 can low-fat cream of chicken soup (10 3/4 oz)
1 package low-fat shredded sharp Cheddar cheese (8 oz)
1 package frozen hash browns (32 oz)
1/4 c light stick butter
1 tsp thyme
1/4 tsp black pepper

Directions:

1.  Preheat oven to 400 F. Spray a 9 x 13 baking dish with nonstick spray.
2. Mix sour cream, soup, cheese, butter, and spices in a saucepan. Cook over medium heat, stirring, until the cheese melts, about 5 minutes. Transfer to a bowl and add the hash browns, stirring until well blended.
3. Spread the mixture in the prepared baking dish. Bake until hot and bubbling, 55 minutes - 1 hour.

Rating: good - but aren't all cheesy potatoes? The thyme adds a little something different than cheesy potatoes I'm used to.
Warming Up: warms up pretty decently
Notes: I made half a batch in an 8 x 8 baking dish and it was just fine.
WW Points: 4 (for scant 3/4 c, according to recipe)

Caramelized Onions and Carrots

Recipe From: Weight Watchers Magazine

Ingredients:
1 Tsbp olive oil
1 bag frozen pearl onions (16 oz)
1 1/4 c water
1 bag baby carrots (16 oz)
1 Tbsp sugar
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

Directions:

1. Heat the oil in large nonstick skillet over high heat. Add the onions and cook, stirring occasionally, just until softened, about 2 minutes. Add 3/4 c of the water and cook, stirring occasionally, until the water evaporates, 5-6 minutes.
2. Add the carrots, sugar, and thyme. Reduce the heat and cook until the onions are golden, about 6 minutes. Add the remaining 1/2 c of water, the salt, and pepper. Cook until the vegetables are crisp-tender, about 3 minutes.

Rating: ok
Notes:

• This recipe can be made and frozen for up to a month. The directions say, "If making ahead, let cool. Freeze in an airtight container up to 1 month. Thaw in the fridge overnight. Cook in a skillet with 1/3 c water until hot and water evaporates."
• I think I will like to recipe better if I cook the carrots longer. I guess I don't like "crisp-tender," I would have preferred them tender.

WW Points: 1 (per 1 1/3 c serving, according to recipe)