LOW FAT RECIPE : MEXICAN MACARONI AND CHEESE

LOW FAT RECIPE : MEXICAN MACARONI AND CHEESE

Instructions:

Mexican Macaroni and Cheese

3 1/2 cups macaroni, cooked and drained
1 3/4 cups low-fat sharp Cheddar cheese, shredded
1/2 cups onion, finely chopped
3 tablespoons chopped parsley
1 3/4 cups low-fat cottage cheese
1/2 cups evaporated skim milk
2 teaspoons Dijon-style mustard
1 slice bread, crumbled
3 tablespoons grated Parmesan cheese
1/2 cups salsa
1 teaspoon fajita seasoning
Salt and pepper

Preheat oven to 350 degrees F.

In a large bowl, combine cooked macaroni, cheddar cheese, onion, and parsley.

In a blender or food processor, combine cottage cheese, milk, and mustard. Process until smooth. Mix in salsa and fajita seasoning and pour over macaroni mixture. Mix thoroughly. Add salt and pepper to taste.

Coat a 2-quart casserole dish with nonstick cooking spray and place macaroni mixture into dish. Sprinkle breadcrumbs and Parmesan cheese over casserole. Bake for 20 minutes.

Yield: 8 servings

Calories: 200 Total fat: 4g

Compare with regular macaroni and cheese, which is 900 calories and 23g of fat!

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RECIPE : CHEESE PEPPER BREAD

RECIPE CHEESE PEPPER BREAD

Instructions:

Cheese Pepper Bread

1 package dry yeast
1/4 cup hot water
2 1/3 cups flour, divided
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 cup sour cream
1 egg
1 cup grated Cheddar cheese
1/2 teaspoon pepper

Grease 2 (1 pound) coffee cans. In large mixing bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour. Add salt, sugar, baking soda, sour cream and egg. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in remaining flour, cheese and pepper. Divide batter between cans. Let rise in warm place for 50 minutes. Bake at 350 degrees F for 40 minutes (or until golden brown). Immediately remove from cans.

Cool slightly before slicing. Makes 2 loaves.Variation
Add 1 tablespoon dehydrated minced onion to batter.

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RECIPE 4TH STREET GRILLE FETTUCCINE WITH PORTOBELLA MUSHROOMS AND HALLOUMI CHEESE

Instructions:
4th Street Grille Fettuccine with Portobella Mushrooms and Halloumi Cheese

Source: Mike Campo - 4th Street Grille, Sacramento, California

1 pound De Cecco Fettuccini
7 to 8 ounces pieces of cheese (Taylor's Market)
2 medium size Portobella Mushrooms (julienned)
2 vine ripened tomatoes (peeled and seeded,
    cut into 1/4-inch dice)
1 bunch of spinach - picked and cleaned and cut
    leaves in half
1 bunch of scallions, cut in a 45 degree angle
1/2 bunch of basil, picked and julienned
2 tablespoons chopped garlic
3 tablespoons unsalted butter
1/4 cup toasted pine nuts
1/2 cup white wine

First boil water and add the fettuccini.

Heat a large saut

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RECIPE : SALMON AND CHEESE CASSEROLE

RECIPE : SALMON AND CHEESE CASSEROLE

Instructions:Salmon and Cheese Casserole

2 cups mashed potatoes
1 cup hot medium white sauce
1 1/2 cups American or Cheddar cheese, grated
1/4 teaspoon salt
1/4 teaspoon cayenne
Dash of pepper
2 cups canned salmon, flaked
1 cup buttered bread crumbs

Place potatoes in buttered casserole. Combine white sauce, cheese and seasonings, stir until cheese is melted. Pour half of sauce over potatoes. Add salmon to remaining sauce, pour over contents of casserole. Sprinkle with crumbs. Bake in a moderate oven (350 degrees F) 20 minutes.

(For buttered bread crumbs, melt 1-2 tablespoons butter and mix in 1 cup dried bread crumbs.)

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