Super AWESOME Mac N Cheese

I have played with this recipe a few times now and finally got it to what I want it to be. It taste so much like the Mac n Cheese you get at The Cheesecake Factory!

1 cup milk

1 cup 4 cheese blend

1/2 cup light cream cheese

1/2 cup low fat sour cream

1 egg

 3 tbsp butter

1/2 cup bread crumbs

tsp paprika

tsp black pepper

14 oz penne pasta ( I use Smart Taste)

In a bowl whisk your egg, milk, paprika and pepper

in another bowl add your cream cheese, sour cream, butter ( heat in mircowave for it to soften, do not over heat, it needs to still be thick not liquid)

Then add your two bowls together and mix

Cook your pasta according to the box and add 1/2 your pasta to a baking dish. I use a baking dish that is a little larger than 14 oz so I can mix my items together. Pour 1/2 your mix onto the pasta and sprinke 1/2 your cheese onto it as well. Then repeat using all bowl items and then sprinkle the top with your bread crumbs.You can melt some butter to pour over the bread crumbs to make them be crispy.

ENJOY

Better batter pancakes and strawberry sauce

try these I love pancakes and crepes but the carb and fat can be over board 

The batter: 
1 1/3 c AP flour ( u could use a better flour) 
2/3 c oat bran 
2 tsp baking powder 
1 tsp baking soda 
1 3/4 c butter milk 
1/2 c mashed ripe banana 
2 tbsp butter, melt it 
1 egg 
1 tbsp maple syrup ( or any other kind , i sub in sugar free now) 
1/2tsp vanilla ext 
3/4 c fresh blueberries 
1 cup low fat vanilla yogurt 
and cooking spray 

In a bowl mix your flour, oats and baking soda and powder together. Set aside 
add all your wet(include banana) ingredients together in a bowl and mix, then add to your to your dry bowl. 
Mix until all moist and then FOLD in the blueberries. Do not over mix 
Spray your pan and spoon about 1/2 cup of batter for each pancake. 

I also make this strawberry sauce with mine: 
2 cups diced fresh strawberries 
3 tbsp pure maple syrup ( again I have learned to sub it out for a more healthy choice) 
1/4 c orange juice 
1 tbsp corn starch 
Mix the bottom 4 items together whisk well and then add your strawberries, cook over med high heat,, stirring so it dont stick and let it bubble and your sauce will thicken up. I like my sauce warm. but you can put in fridge and serve cold 

Once your pancake is done serve with a dollop of yogurt and drizzle your strawberry sauce over it. 

this batter yields about 10 pancakes 
343 cals 
8 fat 
12 protein 
62 carb 
4 fiber 
58 chol 
582 sodium 

Mediterranean Roast - Chicken

I made this a few  nights ago. Hubby says it could use some spice to it. So some paprika or cumin could go well with it 

12 oz chicken breast- skinless 
12-14 oz baking potato 
1 eggplant 
2 bell peppers ( any color) 
1 red onion ( large , enough for 1 cup) 
2 tbsp EVOO 
2 tbsp light balsamic vinegar 
1/2 tbsp fresh basil ( chopped) 
1 tsp oregano 
1/2 tsp chives 
4 garlic cloves ( minced) 

Dice your chicken and potato's into 1 1/2 in thick pieces . 
Peel and dice eggplant into 3 by 1/2 inch sticks ( or you can cut into rounds) 
Cut the 2 bell peppers into 1 inch pieces 
dice red onion to make 1 cup 
If you buy fresh herbs , chop to make the needed size. A easy way to to this is take a bunch of it , roll it up tightly and chop its closely together. 
Preheat your oven to 425. Combine all your chicken and veggies together and put in a shallow roasting pan. Whisk together your oil , vinegar, herbs and garlic. 
Drizzle this over your dish and stir a little to coat all your veggies & chicken. 
Cook for 30-40 mins 
Roast uncovered until the veggies are tender and your chicken is cooked thru ( running clear juice, temp at 160) stir once halfway thru the cooking process. 
Once done serve it up. serves 3-4 ppl 

cals-391 
fat-13 
carb-43 
sodium-285 
protein-28 
sugar-7 

My ALTA tennis team catering order line up.

 #1- BuffaloShreddedChickenSubs, Chips&Minestrone soup- SERVED THIS ON SAT AND THEY LOVED THE BUFFALO CHICKEN. THE SOUP WAS GOOD BUT THE WEATHER GOT TOO HOT TO WANT SOUP AT THIS POINT.I MAY HAVE TO SWITCH UP SOME THINGS. 




#2-TurkeySpinachSubs,mac salad,Tomato Garlic Basil Bisque
#3PulledBBQ'wichs, crunchyAppleSalad,Brunswick Stew
#4Assorted Subs,pasta salad, 4 cheese potato soup

Protein Snicker Doodles

Ok So I decided to play with my vanilla whey protein powder today and since I have a huge catering order coming up. I made these: 

( of course when I bake I dont sub anything out, but you could to make them more healthy to your needs but I cant promise they would bake the same or taste the same) 

1 stick soft unsalted butter 
1/2 cup sugar 
1 egg 
4 scoops vanilla protein powder ( I would guess Chocolate would be good too) 
2 tsp baking soda 
1/8 tsp salt 
1 tsp ground cinnamon 


Then make you a sugar and cinnamon mix in a bowl- set aside 

Mix everything together. Make a 1/2 ball and then roll in your sugar/cinnamon mix 
Place on your cookie sheet and press down the middle to form a more flat cookie shape 
Make sure to give plenty of space between the cookies they spread way out. 
bake at 350 degrees for about 15-20 mins. 
Keep and eye on them and when the edges start to brown remove from the oven and place on baking rack to cool. 
yields: about 3 dozen 


enjoy 
~Chef Jenn~

Italian Turkey Meatballs

Ingredients:
1 lb lean ground turkey
1/2 cup dry breadcrumbs
3 cloves garlic, minced
1 egg, beaten
1/4 cup onion, finely chopped
1/4 cup parsley, chopped
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:
1. Mix all the ingredients together and shape into 30 meatballs.
2. Lightly spray a nonstick baking dish with vegetable oil.
3. Cook the meatballs for about 20-30 mins at 350 degrees ( I slipped mine half way thru)

Servings: 6--- {5 meatballs is only 166 calories}

We made meatballs subs with ours

Homemade Bechamel ( low calorie/low sodium)

White Sauce
I kept all ingredients to generic brands since not everyone has the same G stores as I do:
1 tbsp unsalted butter ( you can sub for a healthier butter)
1 1/4 cups skim milk
3/4 cups low sodium parmesan cheese ( Kraft or Organic Valley makes this)
Dash of Nutmeg
Dash of Pepper
1/8 cups ( 2 tbsp) of All purpose flour ( you can sub for a glut free flour)
2 sauce pans
whisk
measuring tools

In one of your sauce pans add your milk and nutmeg and bring to a med heat

in your other sauce pan on low heat add your butter, as it starts to melt add your flour in and make a roux. DO NOT BURN IT. If it turns brown toss out and start again. It is very important to keep it white and get it all mixed together quickly.

Once your roux is made add in your milk whisking it all together and slowly add in your cheese & pepper. Keep whisking till your cheese is melted in and then serve. 

** If you want a thinner sauce only add one tbsp of flour.

roughly makes 2 cups ( same as a regular sauce jar)  serving 6  1/4 cup per serving
cals 104
carb 5
fat 6
protein 7
sodium 36

Homemade Trail mix

• 1/2 ounce(s) whole shelled (unpeeled) almonds
• 1/4 ounce(s) unsalted dry-roasted peanuts
• 1/4 ounce(s) dried cranberries
• 1 tablespoon(s) chopped pitted dates
• 1 1/2 teaspoon(s) chocolate chips

More cost effective on the purse if you buy all these items and make your own bags of mix

Low Calorie Salad/Sandwich Dressing ( NO MAYO / NO OIL)

2 med. tomatoes

1 green pepper

1 sweet red pepper

1 bunch of basil

2 cloves of garlic

2/3 c pineapple juice

1/4 bunch leaf parsley 

1/3 c Raspberry vinegar

1/3 c Dijon mustard

Dash of  Thyme

Dash of Oregano

 Pepper

1/3 c Worcestershire sauce

Dice your veggies and add everything to the blender , puree it up to the thickness you desire and chill in the fridge before serving.


You can play with this recipe and add in other things you might like such as spices, other veggies.