Basic Mac & Cheese

Low-Fat BOX Mac & Cheese 
Ingredients:
Serves 3             Serves 9           Serves 12
1 box mac          3 boxes mac     4 boxes mac
1 T. canola oil    3T. oil               1/4 c. oil

1/9 t. salt            1/3 t. salt           1/2 t. salt

6T. milk               1c+2T milk        1 1/2c milk
1 cheese packet   3 packets         4 packets

Directions:
1. Boil noodles in water for 7-8 minutes
2. Drain off water and put back in pot
3. Stir in oil, salt, milk, +cheese packets

(Serves 8)

EASY MAC & CHEESE

(No-Drain, From Scratch & Low Fat!)

Ingredients:

2 c. water

2 c. skim milk

4 c. uncooked macaroni (1 lb)

(13 oz box of wheat + 1/2 c. more wheat or white noodles)

1 t. salt

1 T. olive oil

1 1/2 c. shredded cheese

Directions:

1. Boil the macaroni and salt with the water and skim milk for 8 min.

(Stir constantly on med-high heat so the bottom doesn't burn)

2. Take off heat and stir in olive oil and cheese.

(NO NEED TO DRAIN!)

WHOLE WHEAT MAC & CHEESE DINNER

(Serves 8)

Ingredients:

1 box whole wheat pasta (13.25 oz)

1/4 c. olive oil or butter

1/2 t. minced garlic

1/4 c. wheat flour

1 t. salt

1/2 t. pepper

1 1/2 c. skim milk

1 1/2 c. shredded mozzarella cheese

Directions:

1. Boil pasta in water for 10 minutes, then drain.

2. Whisk remaining white sauce ingredients on medium heat,

adding the cheese last after the sauce has thickened.

3. Stir noodles into the sauce and enjoy!

COTTAGE CHEESE MAC AND CHEESE

(Serves 8)

Ingredients:

1 box whole wheat macaroni + 1/2 c. white macaroni noodles

2 c. cottage cheese

1/2 t. salt

1/2 t. pepper

1/2 t. minced garlic

1 c. shredded cheese

Directions:

1. Boil noodles for 8 min, then drain

2. Blend cottage cheese until smooth

3. Stir all ingredients together

(Serves 6)
White Mac & Cheese Dinner
Ingredients:
3 c. uncooked macaroni noodles
2 c. broccoli (opt)
2 T. olive oil
2 T. wheat flour
1 c. milk
½ c. shredded cheese
½ t. salt
¼ t. pepper
¼ t. minced garlic

Directions:
1. Boil macaroni in a pot of water for 8-10 min. (add broccoli last 4 min)
2. Whisk olive oil and flour in a small pot on medium heat.
3. Add milk and stir until thick.
4. Stir in cheese and salt and turn off the heat.
5. Drain noodles and stir into the cheese sauce.

BAKED & CHEESY MAC+CHEESE
(Serves 8)
Ingredients:
4 c. uncooked macaroni noodles
12 oz can evaporated milk (or)
(3/4c. water+3/4c. powd milk+1/4t salt)
1 T. oil
1 t. salt
1/2 t. pepper
4 c. shredded or sliced cheese
Directions:
1. Boil macaroni for 8 min, then drain
2. Blend water and powdered milk
(or use 1 can evaporated milk)
3. Stir in oil, salt, pepper, and cheese
4. Pour into casserole pan and bake @ 375* for 15 min

Yogurt Green Smoothie

(Serves 3-4)
Ingredients:
3 c. plain yogurt
1/2 can pineapple (3/4c.) or 1 large orange
8 oz frozen spinach (1/2 bag)

2 bananas

Directions:
Blend until smooth

Baked Peach Pancake

Thin Pancakes

Ingredients:

(2 cookie sheets)                         (2 casserole pans)

Serves 16:                                    Serves 12:             

4 c. milk                                       3 c. milk

8 eggs                                          6 eggs

4 c. wheat flour                            3 c. wheat flour

2 t. salt                                         1 ½ t. salt

*1 c. apples + 3 c. peaches          *3 c. peaches (1 can)

6 T. sugar                                    ¼  c. sugar or powdered sugar

¼ t. cinnamon                              ¼ t. cinnamon 

Thick Pancakes
(Serves 12- Two Casserole Pan)
3 c. milk
9 eggs
3 c. wheat flour
2 t. salt
6 c. peaches (2 cans- 1 can per casserole pan)

Directions:

1. Preheat oven to 400*

2. Place 3 T. butter on each cookie sheet or casserole pan. 

3. Beat or blend ingredients for a couple of minutes.

4. Pour batter and fruit evenly between each pan.

 (if using bananas, place them on pan after cooking)

5. Bake for 20 min (25 for thick ones)

(if using cookie sheets, rotate pans after 10 min)

6. After baking, sprinkle cinnamon and sugar on top.
*Fruit is optional

Easy Lasagna

Ingredients:
*1 lb. whole wheat pasta
4 c. veggies (shredded carrots, diced asparagus, cut green beans, cucumbers, etc.)
2 c. cottage cheese
1 c. ground turkey, cooked
1 jar (24 oz) spagetti sauce

Directions:
1. Fill a large pot half-way full with water.  Bring to a boil.
2. Cook pasta and veggies for 10 minutes, or until desired softness.
3. Drain water and stir in cheese, meat, and sauce.

*Variations: A. Use raw, peeled and shredded zuccini in place of pasta and veggies.
                   B. Use spagetti squash in place of pasta and veggies.
                  (First cut in half, spoon out seeds, microwave for 10 minutes, scrape out and salt squash)
*Homemade Pasta:
2 c. wheat flour, 1/4 t. salt, 3/4 c. water - roll out thin and boil for 12 min.
(1/4 t. garlic powder optional)

Larger casserole version:
13-16oz wheat pasta
*32oz spaghetti sauce (+1/4c flour to thicken if using 13oz pasta)
1 lb turkey burger
1/2 lb sausage
2 c cottage cheese
1c mozzarella cheese

-Boil pasta, drain.
-Cook meat.
-Stir all ingredients (except mozzerella cheese- use that for the top)
-Melt in microwave or oven

*32oz spaghetti sauce= 4 c. blended tomatoes (or 2c diced tomatoes + 2 cans tomato sauce)
                                    1 t. salt (1 1/2 t. if fresh tomatoes)
                                    1/4 t. pepper +
                                    1 1/2 T. dry basil
     
  or 23oz. spaghetti sauce= 24 oz jar spaghetti sauce + 1 can tomato sauce (8oz)
                               

Potato Salad

(Serves 6)                                                (Serves 12)
Ingredients:
6 medium potatoes (2 ½ lbs)                    12 potatoes (5lb)
6 eggs                                                        12 eggs

½ c. diced celery                                        1 c. diced celery
¼ c. diced green onions                            ½ c. diced green onions
¼ c. diced dill pickles (1 pickle)               ½ c. diced dill pickles

Dressing:
2/3 c. mayo                                                       1 1/3 c. mayo
2T. milk                                                            1/4 c. milk
½T. mustard                                                       1 T. mustard         
1 T. pickle juice (or lemon juice or vinegar)     2T. pickle juice 
1 t. salt                                                                 2 t. salt         
¼ t. pepper                                                          ½ t. pepper

Directions:
1. Boil potatoes and eggs whole in a pot of water for 20-30 min. (just barely soft)

(add eggs for the last 10 min)
2. When done boiling, drain, peel and dice them and place in a bowl.
3. Dice and add onions, celery, and pickles.
4. Mix dressing ingredients in a separate boil and then stir into salad.
5. Chill a few hours before serving.
(6. Serve with ham and rolls or hamburgers.)

Hot Wheat Cereal

Ingredients:

Serves 1                  Serves 6             
1 c. milk                  6 c. milk (or 5 ½ c. water + 1c. powd milk)                
½ c. water               3 c. water                               

1/8 t. salt                 ¾ t. salt                        

1 c. wheat flour       3 c. wheat flour         

1 T. raisins              6 T. raisins
1 T. honey              6 T. honey
1T pbutter             6T pbutter

Directions:

1. Heat milk, water, and salt on medium-high heat in a large pot.

2. Shake in wheat flour and stir with a wooden spoon with an up and down motion.

(not really stirring because you want lumps to form!)

3. Cook until thick, then remove from heat.
4. Stir in raisins and top with honey and/or nuts/pbutter if desired

Cream of Wheat
6 c. water
2 c. cream of wheat
3 c. milk
3/4 t. salt
6 T. sugar
2 T. peanut butter
1/2 c. raisins (or 1 c. sliced bananas)

Broccoli or Bread Dip

3T. Olive Oil

1T. Balsamic or Apple Cider Vinegar

1 T. Honey

1/8 t. Salt