Wow, it is already the end of January! If you made a New Year’s Resolution to be healthier, I hope you have been able to stick with it. While looking for new dinner ideas, I came across a couple healthier recipes and they looked too good not to share. While they are healthier than their original version, they are still a good comfort food for these cold January nights.
The main course: Try the Food Network’s Three Cheese Macaroni
- 1 large egg
- 1 12-ounce can evaporated whole milk
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 1/3 cups grated Muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
- 1/2 cup grated sharp cheddar cheese (2 ounces)
- 1/4 cup grated Parmesan cheese (1 ounce)
- 1/2 head cauliflower, cut into small florets (4 cups)
- 4 cups medium pasta shells (9 ounces)
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with Muenster slices. Broil until golden brown, about 5 minutes.
For Dessert: Chocolate Chip Cheescake from Weight Watchers.
A few years ago, I did Weight Watchers and I must say all of their recipes are delicious! I still make them from time to time and am looking forward to making the cheesecake below.
- 2 spray(s) cooking spray
- 10 item(s) cream-filled chocolate sandwich cookie(s)
- 8 1/2 Tbsp fat-free cream cheese
- 8 oz low fat cream cheese, tub-style
- 1 cup(s) sugar
- 2 Tbsp all-purpose flour
- 1 cup(s) fat-free cottage cheese
- 2 tsp almond extract, or less to taste
- 6 large egg white(s)
- 3/4 cup(s) mini chocolate chips, divided
Preheat oven to 325ºF.
Lightly coat a 9-inch spring form pan with cooking spray. Crush cookies; sprinkle evenly over bottom of pan.
Using an electric mixer, in a large bowl, beat together cream cheeses on lowest speed until well-blended.
In a small bowl, combine sugar and flour; add to cream cheese mixture and beat until smooth.
In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well-blended. Stir in 1/2 cup chocolate chips.
Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake until cheesecake puffs and center is almost set, about 60 minutes.
Transfer to a wire rack and cool completely. Run a knife around sides of pan to loosen; release pan sides. Cover and chill overnight. Cut into 12 slices and serve. Yields 1 slice per serving.