Wednesday, April 15, 2009
There's big news in our house! I'm expecting baby number two! The little one is due in November. Actually, Thanksgiving day, to be exact. I think that should make for a very interesting Thanksgiving! My hubby and I are very excited and our 18-month old, well, doesn't really understand yet. All in good time!
I'm going through that first trimester funk right now. I don't have much of an appetite for the things I normally like. And the smells of certain foods are real turn-offs. My poor husband has been cooking dinner practically every night. The energy to cook just doesn't really exist right now. Gosh, I can't wait for this to end!
I did make something recently that I really enjoyed, though. A low calorie Mac and Cheese that was surprisingly tasty! So tasty that I had to pull myself off the couch to tell you about it. I really can't believe it's light because it's so good and so easy.
Macaroni and Cheese
(from Southern Living)
4 cups hot cooked elbow macaroni (about 8 ozs. uncooked), cooked without salt or fat
2 cups (8 ozs.) shredded reduced-fat sharp Cheddar cheese
1 cup 1% low-fat cottage cheese
3/4 cup fat-free sour cream
1/2 cup fat-free milk
2 Tbsp. grated fresh onion
1 and 1/2 tsps. reduced-calorie margarine, melted
1/2 tsp. salt
1/4 tsp. pepper
1 large egg, lightly beaten
1/4 cup fresh or dry breadcrumbs
1 Tbsp. reduced-calorie margarine, melted
1/4 tsp. paprika
1. Preheat oven to 350 degrees F.
2. Combine first 10 ingredients; stir well. Spoon into a shallow 2-quart casserole coated with cooking spray.
3. Combine breadcrumbs, 1 Tbsp. margarine, and paprika; stir well. Sprinkle breadcrumb mixture over casserole. Cover and bake for 45 minutes. Uncover casserole, bake an additional 5 minutes or until breadcrumbs are lightly browned.
Makes 6 servings.