Old -Fashiond Baked Macaroni and Cheese Casserole!!!

This meal may not win a photo contest but it sure satisfies the tummy! 1-10 (7) GREAT COMFORT FOOD without the fat and calories!
David and I really enjoyed this, but we both enjoy ZIP in our food. The next time I will kick things up a notch! It is FAST and EASY!

Old-Fashioned Baked Macaroni and Cheese Casserole

Yield: 8 servings
NI: 257 calories, 4.5g fat, 1.3 g fiber

Ingredients:

12 oz elbow macaroni (2 1/2 cups) cook pasta while preparing rest of dish.

Sauce

1/4 cup all-purpose flour
1 1/2 cups chicken or vegetable stock
1 3/4 cups 2% milk
1 1/4 cups shredded low-fat Cheddar cheese
2 tbsp grated Parmesan cheese
1 tsp Dijon mustard
1/8 tsp each salt and freshly ground black pepper

Topping
1/3c dry seasoned bread crumbs
3 tbsp grated Parmesan cheese
1 tsp vegetable oil

Directions: In a large pot of boiling water, cook macaroni for 8-10 minutes or until tender but firm. Drain.

Preheat oven to 450 degrees F. Spray an 8 cup casserole dish with cooking spray.

To make sauce: In a saucepan, whisk together flour, stock, and milk until smooth. Place over medium heat; cook, whisking, for 3 minutes or until sauce is hot and thickened. Stir in cheeses, mustard, and salt and pepper; cook 1 minute longer, or until cheese melts. Remove from heat.

Toss pasta with cheese sauce. Pour into prepared casserole dish.

To make topping; In a small bowl, stir together all ingredients. Sprinkle over casserole.

Bake in centre of oven for 10 minutes or until golden. Enjoy!

Pork Souvlaki and Greek Salad

No pictures!! but a couple of great recipes coming your way. If you want to eat Greek without packing on the pounds, this is the way to go!!!

Pork Souvlaki

Yield:6 servings
NI: 374 cal, 11g fat, 1g fiber

Ingredients:

* 1 tbsp of homemade Tzatziki is approx 20 cal, 1g fat, trace of fiber.

1 1/2 lb boneless pork loin or tenderloin (I used tenderloin and only had 3 oz of meat for my serving)
1/4c lemon juice
1/4c olive oil
4 cloves of garlic, minced
1 tbsp dried oregano
1/4 tsp each of salt and pepper
6 Greek-style pita breads ( I only used 1/2 a pita) regular whole wheat)I am not sure if there is much difference in a Greek Pita and a non Greek Pita! 1/2 pita (65 cal, .5 fat and 3 fiber.)

Directions:

Trim and cut pork into 1 inch cubes. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper; ad pork and stir to coat. Marinate for 10 minutes.

Tzatziki Sauce

Directions:

In cheesecloth-lined sieve set over bowl, let 1 1/3 c pain yogurt. Drain in refrigerator until reduced to 1c.. at least 4 hours.

Stir in..
1c grated English cucumber
2 tsp each olive oil and lemon juice
1 clove garlic, minced
1/4 tsp each salt and pepper.

Evenly thread pork onto 3 8-inch skewers; place on foil lined baking sheet, brush with marinade. Broil 6 inches from heat, turning halfway through, until just a hint of pink remains inside. Approximately 12 minutes.


Spread Tzatziki over each pita. Remove pork from skewers and place on pitas; fold over.


Greek Salad with Oregano Feta Dressing

So Good!

Yield: 4 servings
NI: 110 calories, 9g fat, 2g fiber

Ingredients:

3/4c crumbled feta cheese (I used light)
2 tbsp fresh lemon juice
1 tsp olive oil
1 garlic clove, crushed
1/2 tsp dried oregano leaves, crumbled (I used a little more)
1/4 tsp freshly ground pepper
2 tbsp minced green bell pepper
3c torn romaine lettuce leaves
1 tomato, cut into wedges
1 cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 large Greek olives, pitted and sliced

Directions:

To prepare the dressing, in a mini food processor or blender, combine the cheese, lemon juice, oil, garlic, oregano, ground pepper and 2 tbsp water; puree. Add the bell pepper; puree.

In a large salad bowl, combine the lettuce, tomato, cucumber and onion. Drizzle with the dressing; toss to coat. Sprinkle with the olives. Enjoy!

Grilled Pork With Hot Mustard!!! Parmesan Potato Wedges!!!

Finally, another tried and true recipe to post! Healthy, tasty and nice and easy!

Grilled Pork with Hot Mustard

Yield:6

NI: 197 calories, 7g fat, trace of fiber.

Ingredients:

1/4c reduced-sodium soy sauce
2 tbsp dry red-wine or chicken broth (I used the wine)
1 tbsp brown sugar
1 tbsp honey
1/2 tsp ground cinnamon
2 pork tenderloins (3/4 pound each)

Hot Mustard Sauce

Ingredients:

1/4c Dijon mustard
1 tbsp honey
1 tsp prepared horseradish
2 tsp sesame seeds, toasted

Directions:

In a large resealable plastic bag, combine the first five ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill pork, covered over indirect medium-hot heat for 12-15 minutes or until a meat thermometer reads 160 degres. Let pork stand for 5 minutes before slicing. (pork should still have some pinkish colour to it when sliced)

In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.

Parmesan Potato Wedges

Yield: 8 servings

NI: 129 calories, trace of fat, 3g fiber

Ingredients:

4 large baking potatoes (2 pounds)
1/4c grated Parmesan cheese
1 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp paprika

Directions:

Line a baking sheet with heavy-duty foil. Cut each potato into eight wedges; place on foil. Coat with nonstick cooking spray. Sprinkle with parmesan cheese and seasonings. Bake at 400 degrees for 30 minutes or until tender.

* I coated wedges prior to putting on baking sheet. Just sprayed them while still in the bowl, tossed and then dredged them in the seasoning mixture.