healthy


I love banana bread, but the full fat version isn’t possible for an everyday breakfast.  So I threw together this recipe.  I like it — it’s not too sticky and it has a big banana flavor.  But yeah, it is low-fat so it is a bit spongy. 

  • 1 1/2 cup of flour
  • 1/2 cup of sugar
  • 1/4 cup of applesauce
  • 2 cups of mashed bananas
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup of uncooked oats
  • 1/3 cup of Greek yogurt
  • 2 eggs
  • 1 tsp of vanilla

Preheat the oven to 350.  Now mix everything together in a bowl and pour into a loaf pan.  Bake for 55 minutes or until the toothpick inserted in the middle is clean.

Low fat Banana Oatmeal Bread  Low fat Banana Oatmeal Bread  Low fat Banana Oatmeal Bread

It works for me and my breakfasts.  Plus, I add a little strawberry jam or cashew butter and it makes it taste much better!

Since we’re coming up on Super Bowl Sunday, I thought I’d try to make some “healthy” mozzarella sticks.  If you want the brown color that you get from fried mozzarella sticks, I’d either toast the panko breadcrumbs (no oil) or put 1/4 cup of panko and 1/4 cup of regular breadcrumbs.  You might want to try pretzels (but since I’m not a salt fan, I’d use the salt-free ones)…that might work.

This makes about 9 mozzarella sticks.

  • 1/2 cup of panko breadcrumbs
  • 1 1/2 tsp of Italian seasoning
  • 1/8 tsp of Kosher salt 
  • 1 egg

Cut the mozzarella into sticks.  I bought a big block of mozzarella and cut them into 1 1/2 inch long logs.  Then I put the logs in the freezer for an hour.

Oven fried Mozzarella Sticks

Now preheat the oven to 450.  In a bowl, mix the egg well. 

Oven fried Mozzarella Stick Egg Mixture

In a separate bowl, combine the breadcrumbs, Italian seasoning, and salt.

Oven fried Mozzarella Stick Mixture

Take the frozen mozzarella and dip into the egg mixture.  Now dip in the breadcrumb mixture, but make sure you press down hard so it sticks.  Put the cheese stick back in the egg mix and again in the bread crumbs. 

Oven fried Mozzarella Sticks  Oven fried Mozzarella Sticks

Put on an aluminum foil lined pan.  Bake for 8-12 minutes, but make sure to watch at the 8 minute mark so the cheese doesn’t ooze too much!  They aren’t quite as crispy as the fried versions, but they were pretty good.  I dipped mine in pizza sauce.  

Oven fried Mozzarella Sticks

Variety Deli opened up several months ago, but I never went…until recently.  Here are photos of their menu. 

Breakfast menu:

Variety Deli Breakfast Menu  Variety Deli Breakfast Menu

Lunch and Dinner menu:  

Variety Deli Menu  Variety Deli Menu  Variety Deli Menu  Variety Deli Menu  Variety Deli Menu  Variety Deli Menu 

  • Food: I ordered the New Yorker sandwich with pastrami, Swiss cheese, Russian dressing, and coleslaw on perfectly toasted rye.  While I know that may sound crazy, I’ve found a lot of restaurants don’t let the bread actually toast until it’s light brown.  Instead, they figure if it’s gone through the toaster it’s “toasted.” 

Variety Deli New Yorker Sandwich

  • Atmosphere: The interior is fun with red walls and white tables and chairs.  In the back of the deli, there’s mirrors so the place seem a bit bigger than reality. 
  • Service: The woman behind the counter was very nice and was fast when she was making my sandwich. 
  • Attire: Casual
  • Price: $
  • Overall: For a quick sandwich, it’s a good spot. 

Details:

  • Hours: 7 AM-9 PM Mon-Thurs; 7 AM-10:30 PM Fri-Sat; 12 noon-7 PM Sun
  • Address: 2120 18th Street NW; Washington, DC 20009
  • Ph: 202-234-3354

I love french fries.  They’re right up there with chocolate for me.  Fries?  Yes please!  But they’re so not healthy…

So here’s my attempt to make them a little healthier:

  • 2 Russet potatoes, cleaned and cut into wedges (slice in half long way, then half the half again, then those in half again)
  • 2 TBSP vegetable oil
  • 1 tsp dried rosemary coarsely chopped
  • 1 /2 tsp garlic powder
  • 1 tsp minced onions
  • 2 TBSP Parmesan cheese
  • 1/3 cup of panko bread crumbs

Preheat the oven to 400.  BTW, make sure to clean those potatoes — check out the before and after photo! 

Homemade Oven Fried Potato Wedges  Homemade Oven Fried Potato Wedges

Then coat the potato wedges very well in the vegetable oil.  Mix the other ingredients (rosemary, garlic powder, onions, Parmesan cheese, and bread crumbs) in a separate bowl.  Now put the potato wedges (making sure they’re not touching) on aluminum foil on a baking sheet (or I used my cast iron skillet). 

Homemade Oven Fried Potato Wedges  Homemade Potato Wedges

Bake for 20 minutes and then flip.  Then bake for another 20 minutes or until they’re crispy.

Homemade Oven Fried Potato Wedges  Homemade Oven Fried Potato Wedges

Enjoy!

Next to Java Green (the best vegan place), Cafe Chopsticks opened.  Well, actually the restaurant opened in July 2008 and after giving them a month to sort out any “bugs,” I thought it was about time I tried the place out.  BTW, here’s their menu:

   

  • Food:I ordered the veggie ramen which at first, was delicious.  I’ll talk about my initial thoughts on the food first, then go into the after-thoughts.  The broth wasn’t too salty and had a little heat.  The ramen noodles were cooked perfectly.  The problems with the vegetable ramen?  There weren’t a lot of veggies — a couple of bean sprouts, spinach, and tiny shreds of what appeared to be carrots, zucchini, and green onions.  I slurped my way through the bowl and while I was incredibly full, I also felt there was a weird after-taste.  Is there MSG in their soup?  Does anyone know?  And while I was there, I saw someone’s bento box.  It was huge!  Think the size of a cafeteria tray — wow, a lot of food I think!

Cafe Chopsticks Vegetable Ramen Soup  Cafe Chopsticks Vegetable Ramen Soup

  • Service: When you walk in, you can either look at their board or at takeout menus.  Then you order and pay at the counter.  They give you a number and you wait until it’s called.
  • Atmosphere:The interior is quite spacious and comfortable — a bit Zen-like.  Unlike some restaurants, they don’t cram too many tables and chairs.  Plus, they use eco-friend containers and utensils, recycled napkins, etc.  All good stuff!
  • Attire: Casual
  • Price: $
  • Overall:I really liked the veggie ramen, but would love it even more if they had more veggies in there.  Also, I’d love to know if they add MSG to their soup.  I think for now, I’ll stick to Java Green’s “chicken” ramen.  But I’ll go back to try their very reasonably priced sushi and a bento box.  BTW, they do offer delivery, but only within a 3 block radius, a $70 minimum order, 5% delivery charge, and 24-hour notice. 

Details:

  • Hours: Monday-Friday 10:30 AM-9 PM
  • Address: 1020 19th Street NW; Washington DC  20036
  • Ph: 202-429-1705

Yes, I know everyone loves tuna noodle casserole.  I mean, what’s not to love?  But what I didn’t want to do is make it using canned condensed soup. 

What might be surprising for some is that it’s so incredibly easy and simple.  Why use canned soup?  This is a two dish recipe.

  • 2 cups of egg noogle pasta (I use eggless noodles)
  • Extra Virgin Olive Oil
  • 1/4 cup of chopped onions, sauteed
  • 1 cup milk
  • 1/4 cup of flour
  • 2 TBSP unsalted butter
  • 1 can of tuna, drained
  • 1 TBSP dijion mustard
  • 1/4 cup grated parmesan reggiano
  • 1 cup peas (I love peas so I increased this one but you can keep it 50/50)
  • 1/2 cup corn
  • 1 can of mushrooms, drained (opt)
  • Salt & Pepper

Directions: Use a sauce pan to boil water.  Once the water boils, cook the pasta untilal dente.  Drain the pasta when done (do not rinse). 

Grab a 8×8 pan and lightly coat with non-stick spray.  Put the drained pasta in the pan. 

Lightly coat the pan with Extra Virgin Olive Oil and add onions.  Saute lightly until the onions are translucent and soften.  Move the onions into the 8×8 pan. 

Quickly clean the sauce pan.  Now use the sauce pan to make the roux.  Melt the butter, then add milk and flour.  Keep stirring and do not stop until the mix is thick. 

Seriously from Scratch Healthy Tuna Noodle Casserole  Seriously from Scratch Healthy Tuna Noodle Casserole

Add the cheese and mustard until the cheese is melted.  Then transfer to 8×8 pan.   Now add the vegetables — peas, corn, mushrooms, whatever.  Mix everything together really well.   Add salt and pepper to taste. 

Seriously from Scratch Healthy Tuna Noodle Casserole

Bake at 350 for 20-30 minutes.  Unless you like crunchy noodles, I suggest pausing the baking to mix the ingredients together.  If you want to make it less healthy, add the fried onions or more cheese to the top. 

Seriously from Scratch Healthy Tuna Noodle Casserole

This provides 3-4 servings.  Doesn’t it look delicious?  It was…

Now that I’ve explained what “college student” recipes means, here’s the first one.  And one of my favorite.

It takes only a few minutes, but anyone can make this.

  • 1 cup of dry couscous
  • 1 cup of chicken broth (or plain tap water works)
  • 2 cups of frozen spinach (I love spinach but you can change this amount to whatever)
  • 1 cup of canned black beans, drained (optional but good if you want to add protein)
  • Salt & Pepper

Make your couscous according to the package directions.  Usually, the instructions are to boil 1 cup of water.  Then add your 1 cup of dry couscous.  Remove from heat and cover.  Let stand for 5 minutes.  You can do this in the microwave too. 

Now put your frozen spinach in the microwave and heat until hot (about 5 minutes). 

OPT: Add the black beans and heat until hot (about 3 minutes).

By the time your spinach and beans are hot, your couscous is probably done as well.  Fluff the couscous with a fork.  Put the couscous into the same spinach and bean bowl.  Mix and add salt and pepper to taste.  I also like to add cayenne pepper sometimes to add a little heat.

Spinach Couscous

Enjoy your healthy dinner.  Plus, it’ll be perfect for lunch either hot or cold the next day.  If you’re going to re-heat, add a little water beforehand.

It was raining outside and I was already on my way to the grocery store.  So that’s when I made the decision to make pho — at home.

Now I’ve read and found numerous recipes on how to make Pho stock at home.  And I have to be honest, there’s a lot of ingredients (e.g. Oxtail) that I don’t have readily available.  Also, when you think about it, it’s so much cheaper to eat it out then to make it home. 

Unless you have pho stock, which I bought at the Asian grocery store.  I put about 3-4 cups of water and 2 TBSP of pho stock.  Then I added the cooked rice noodles (to cook, boil in water until soft — about 5-10 minutes). 

Pho Soup Base  Homemade Pho Soup

Then add: 

  • 2 TBSP very finely sliced white onions
  • 1 TBSP Hoisin sauce
  • 1 TBSP Sriracha sauce
  • Bean sprouts
  • Basil
  • Slice jalapenos (fresh is preferred, but what you find in a can/jar works too)
  • Cilantro (opt)
  • Lime
  • Thinly sliced beef (whatever cut you prefer — to cut it thin, freeze it for 30-45 minutes and then cut)

Delicious!  I’m definitely making this whenever I’m too lazy to go out and grab a bowl of Pho!

Homemade Pho

Yum, oven fried chicken.  Here’s my recipe:

  • 3 chicken breasts (you can use thighs, legs, etc)
  • 1 cup of milk
  • 2 TBSP of hot sauce
  • 1 TBSP garlic powder
  • 1 TBSP minced onion
  • 1 TBSP paprika
  • 1 tsp cayenne pepper
  • 1 TBSP corn starch
  • 1/2 cup Panko crumbs
  • Salt & pepper (to taste)
  • Extra Virgin Olive Oil

Cover the chicken in a mixture of the milk and hot sauce together in a bowl.  Let marinade for 30-60 minutes.

Oven Fried Spicy Chicken

Turn your oven to 350.  Then mix the remaining ingredients (except Olive Oil).  Press the chicken into the mixture and make sure both sides are well covered.  Then put a little salt and pepper.  Put the chicken on a piece of aluminum foil on a baking pan.  Sprinkle the Extra Virgin Olive Oil on both sides. 

Oven Fried Spicy Chicken  Oven Fried Spicy Chicken

Bake for 30-60 minutes (depending on how thick your chicken is) until the chicken is cooked (165 degrees).  I had thin chicken breasts and cooked in my convection oven so it only took 35 minutes.

It was delicious, crispy, and healthy!  Make sure to flip it half way through the baking time to ensure it’s crispy on both sides.

Oven Fried Spicy Chicken  Oven Fried Spicy Chicken

So I’ve determined all frozen yogurt has a bit of a weird tang to it.  But that’s OK.  I made this yummy frozen mango yogurt. 

  • 2 cups of mango pureed
  • 1 tsp vanilla
  • 1 pint of yogurt, drained (or Greek yogurt)
  • 2 TBSP of sugar

Put into your machine and mix for 30 minutes.  Then put into the freezer for an hour to harden.

Frozen Mango Yogurt

Yum, healthy chicken stir fry.  Seriously, I love this stuff.  Anyway, I have these cookbooks and all of them have various types of chicken stir fry.  So I grabbed various ideas from all of them and created my own easy chicken stir fry.

Stir Fry Chicken

  • 1/2 TBSP cornstarch
  • 2 tsp chopped ginger (I used the jar of sliced ginger in its own brine)
  • 2 tsp minced garlic cloves
  • 3 dried chilies, chopped
  • 1 tsp sesame oil
  • 2 TBSP low salt soy sauce
  • 2 chicken breast, sliced thin

Mix together with finely sliced chicken and let marinade for 15 minutes

Then:

  • 1 tsp peanut oil
  • 1/2 yellow onion, thinly sliced
  • 2 tsp of minced garlic
  • 1 can of drained baby corn, cut lengthwise and half
  • 4 baby bok choy, cut lengthwise and half
  • 1/2 TBSP of cornstarch
  • 6 TBSP of soy sauce
  • 2 TBSP oyster sauce
  • 1/4 cup of chicken stock
  • 2 TBSP cashews or peanuts (OPT)

With a hot wok, add peanut oil, onion, and garlic.  Add the chicken until it’s almost cooked through.  Add the baby corn and bok choy (until wilted).  Now mix the last four ingredients (soy sauce, corn starch, oyster sauce, and chicken stock) and add to wok.  Stir fry until the sauce has thickened to coating consistency and the chicken is cooked.  

Stir Fry Chicken  Stir Fry Chicken  Stir Fry Chicken  Stir Fry Chicken  Stir Fry Chicken  Stir Fry Chicken

I put them over noodles (yes, spaghetti.  I ran out of rice noodles!).  But you could also use rice instead too.  If you add cashews or peanuts, add to the top of each plate.  Yum!

I am using several cookbooks so I can learn how to make authentic Asian dishes — and then eventually turn the recipes into my own.

One of my cookbooks had this recipe for stir-fry lamb with mint and chili.   While I wasn’t able to find a recipe that’s identical to the one in my cookbook, I did find this one which was somewhat like it

Perhaps a few modifications I’d make would be to increase the oyster sauce amount that’s in the recipe to 1/2 cup and 2 1/2 tsp of fish sauce.  You can also omit the nuroc cham.   

I really loved this dish and it’s incredibe simplicity.  I had rice noodles underneath and it was delicious. 

Stir-fry Lamb with Mint and Chili  Stir-fry Lamb with Mint and Chili Stir-fry Lamb with Mint and Chili

But whatever you do, for God’s sake, don’t overcook the rice noodles!  Otherwise, they get mushy and really gross. 

I will absolutely be making this again!

UPDATE: I was eating the leftovers and realized it was almost inedible due to the incredibly saltiness…it was the oyster sauce.  So this doesn’t save well if you use 1/2 cup! 

UPDATE II: I made it again but this time with NY strip steak and also modified it with only 2 TBSP of oyster sauce.  Yum.  Not as saucy, but it wasn’t salty when I ate the leftovers!  And yes, those are spaghetti noodles (I ran out of rice noodles). 

Stir Fry Beef with Chilis and Mint  Stir Fry Beef with Chilis and Mint  Stir Fry Beef with Chilis and Mint  Stir Fry Beef with Chilis and Mint

After my dad read my recipe for my broiled garlic lemon catfish, he suggested I try his recipe for cornmeal catfish.  Here’s his recipe:

Marinade the catfish is a 1/2 a cup of hot sauce and a 1/2 cup of light beer for 30 minutes in the fridge. Cover with a mixture of corn starch, yellow corn meal and salt & pepper. Bake in the oven for 15-20 minutes at 375. Only prepare enough to eat at one meal….it freezes lousy.

I did try it and it’s good.  But I would recommend using a light beer but not super light (e.g. Sam Adams Light would be good, Michelob Ultra is not — because that’s what I used and there was no flavor). 

Also, for those who want to know about how much cornmeal and corn starch to use — use about 1/4 cup of cornmeal and 2 tsp of corn starch.

Cornmeal Catfish  Cornmeal Catfish

I  vaguely remember when Suki Asia opened — I think two or three years ago.  I have been once before and remember ordering sushi and it was pretty good.  But it had been a couple of years since I had been so I thought I’d try it again for the blog.  Their menu is pretty brief and actually fits on one page here

11/2008 – Here’s their updated menu.  Page one here and page two here.

  • Food: I was hungry and so I decided to order their original bibimbap and a bagel roll.  First, the bagel roll.  They get points for not dying their ginger to that horrible pink color and instead, leaving it to its original state.  I also give them major points for not giving me so much wasabi that I feel like I’m wasting it.  Their bagel roll was pretty good and I’d definitely order it again.  Next to the bibimbap.  I thought it was OK, but the bulgogi cart definitely makes a better version.  Plus, there was no egg.  And there wasn’t that much in there, but what was there was decent.

Suki Asia Bibim Bap  Suki Asia Bagel Roll

UPDATE: My lunch buddy kept raving about their udon mushroom with tofu so I had to try it.  It was really good (no MSG so no weird after-taste).  There weren’t a lot of veggies though, but the noodles and broth were really good.  A super filling lunch!

Suki Asia Udon Mushroom with Tofu  Suki Asia Udon Mushroom with Tofu

  • Service: They’re very nice and while it can seem busy with a lot of people, they are pretty efficient. 
  • Atmosphere: While it’s not a very big location, it has 5-7 tables.  The interior lacks much decoration, but considering most people are grabbing and going back to their office for lunch, it doesn’t really matter.
  • Attire: Casual
  • Price: $
  • Overall:I think I’ll skip their bibimbap and go to the Bulgogi cart instead since it tastes so much better and is cheaper.  But I do like their sushi so I would definitely go back for that. 

Details:

  • Hours: Monday-Friday 10:30-5:30
  • Address: 1730 Rhode Island Ave. NW, Washington, DC 20036
  • Ph: 202.463.3400

I seem to always walk by places and never go in them and Skewers is another restaurant that I’ve wanted to try. 

  • Food:I ordered the Lamb Kebob Light Combination, but light it wasn’t!  There’s a lot of food!  I ordered a side of hummus which was a perfect smooth texture and fantastic flavor.  The tabouleh was fresh with lots (but not too much) cilantro and tomatoes.  The lamb had a little too much fat for my taste, but the good news was that it wasn’t dry and was yummy.  On either end of the lamb skewer was a small piece of delicious eggplant.  Next time, I’m going to have to order it because I bet it’s yummy.

Skewers Lamb Kebob Light Combination

  • Service: I ordered to go so they were fine.
  • Atmosphere: They have Belly Dancing Night on Saturdays. 
  • Attire: Casual
  • Price: $$
  • Overall: I thought they offered a lot of really good food for a good price.  The interior is pretty casual so if you want to impress, this isn’t that place. 

Happy Hour: On Mondays, they offer half-priced bottles of wine. 

Details:

  • Hours: Mon-Thurs 11:30 AM-11 PM; Fri 11:30 AM-12 AM; Sat 12 PM-12AM; Sun 12 PM-11 PM
  • Address: 1693 P Street NW, Washington DC 20036
  • Ph: (202) 387-7400

One of my all-time favorite restaurants in DC is Hook.  Is it the fact that it’s an organic and sustainable restaurant in DC?  Is it the fact that the pastry chef is so widely respected?  Or is it because Barton Seaver is such a cutie?  Yeah…

Hook - Georgetown  Tackle Box and Hook - Georgetown

  • Food: To start off the meal, I ordered the calamari salad which had a great grilled, simple flavor.  So fresh and so good.  For my main course, I ordered the seared Steel Head Trout.  The flavor of the fish was simple and was a bit like salmon (but less oily!).   My dining companions ordered the Artic Char which had a great grilled taste and the Sablefish (my least favorite of the table).  For dessert, we ordered the Apple Tart (with almond frangipane, caramel sauce, and bourbon ice cream), donuts and coffee, and Bittersweet Chocolate Torte (with caramel ice cream, salted cashews).  My favorite dessert was the donuts and coffee — although they were much smaller than Buddakan, they were equally delicious. 

Hook Apple Tart  Hook Coffee and Donuts  Hook Bittersweet Chocolate Torte

  • Service: Their servers are put through an intense one week course on fish so they are able to talk to diners about what the fish tastes like (and what it’s similar to).  They’re also always polite and really good.  They know when to stop by to see how the food is and also when to leave the table alone.  I get a sense that most are professional servers. 
  • Atmosphere: At the end of the meal with the bill, they give everyone a fish handout to take with you on what fish is OK to eat and what isn’t (as far as being sustainable. 
  • Attire: Business casual
  • Price: $$$
  • Overall: This is one of my favorite restaurants in DC because the food is cooked simply but amazing.  The sides that accompany the main entree compliment perfectly.  The appetizers are amazing.  Desserts are ridiculously good.  The servers are fantastic.  There’s nothing else you can say — all good.  If you haven’t been, you must!

Details:

  • Reservations are strongly recommended.
  • Hours: Dinner: Sunday – Tuesday 5pm to 10pm, Wednesday – Saturday 5pm to 11pm; Lunch: Tuesday – Friday 11:30am to 2:30pm; Brunch: Saturday & Sunday 10:30am to 2:30 pm
  • Address: 3241 M St NW, Washington, DC 20007
  • Ph: (202) 625-4488

With the heat, I thought a light meal of catfish would be really yummy.  And while I love fried catfish (really fried anything) as much as the next person, I wanted to keep it healthy.

So here’s my broiled lemon catfish recipe:

  • 1 lb of catfish
  • 3-4 tsp of Old Bay Seasoning (enough to cover both sides of the catfish)
  • 4 TBSP of panko crumbs (enough to cover both sides of the catfish)
  • 2 tsp of corn starch
  • 2 tsp of lemon juice
  • 1 garlic clove, finely chopped
  • Extra Virgin Olive Oil
  • Salt & Pepper

Directions: Pat the catfish dry with paper towels.  Sprinkle the catfish with Old Bay Seasonings and salt & pepper.  Then sprinkle the lemon juice over both sides.  Put the finely chopped garlic on both sides.  Then lightly pour some Extra Virgin Olive Oil on both sides.  Next mix the panko crumbs with the corn starch in a bowl.  Then put the mixture on both sides.  Then finish with a light drizzle of Extra Virgin Olive Oil.  Broil on each side for 6-7 minutes. 

Healthy Broiled Garlic Lemon Catfish  Healthy Broiled Garlic Lemon Catfish

Blah blah blah, free snacks when I was walking down the street (story here).  So I got a free package of these 100 calorie Chips Ahoy Candy Bites.

I thought these were really good and I liked them.  They were kinda like a malted milk ball with a Chips Ahoy cookie crunch.  

Chips Ahoy Candy Bites  Chips Ahoy Candy Bites 

While only 100 calories (duh), there were 4 g of fat in the cookie bites.  A little too much fat in too few pieces.

But I really thought you’d get a kick out of this.  There was a sticker on the back of the package and if you can’t see it, it says, “Choking/Warning: Eat one at a time and chew thoroughly.  May not be appropriate for children under 6.  http://www.kraftkidssafe.com” 

Choking Warning on Chips Ahoy Candy Bites

Seriously?  Now is it just me or does that seem a little extreme?  I mean, do they put them on the back of Raisinets?  Or Skittles?  Or Milk Duds? 

And do I need to remind you about Bush and the pretzel?  Watch this 35 second video to see his response.

Or for those of you who want to see a re-enactment, watch this video (until 2:54).

Mac and cheese is quite possibly one of the best foods ever invented.  To me, it’s truly comfort food.  But it’s so unhealthy so I rarely make it. 

Here’s my recipe for lower in fat mac & cheese for 3-4 people.  It’s pretty good — creamy, cheesy, and yummy. 

Lower in Fat Mac and Cheese 

Ingredients:

  • 3 cups of uncooked macaroni noodles (I only had fusilli) and then cook it
  • 3 TBSP of unsalted butter
  • 1 1/2 cups of shredded low fat cheese (no fat cheese does not work!)  
  • 1 cup of low fat milk
  • 2 TBSP of flour
  • Salt and pepper to taste

Directions:

  1. In a sauce pot, melt the butter and mix in salt and pepper.
  2. Slowly add in the flour, stirring constantly.
  3. Gradually add the milk and stir the mixture until smooth.
  4. Add the cheese on a low heat and melt into the mixture.
  5. Once the mixture is at your desired consistency, mix in the drained macaroni.
  6. Keep stirring until everything is mixed well and serve immediately.

My quest to use up honey continues.  Why did I buy so much?  Oh well…

Anyway, I found this recipe for healthy honey oatmeal cookies.  These were pretty easy to make, but they were also really sweet — or at least for me. 

I’d definitely cut down on the brown sugar and if you want to add chocolate chips or any other sweets to the dough, make sure you cut down even more. 

I used a medium scoop for the dough and it only made about 15 cookies.  Also, you’ll want to press down the cookies dough ball — unless you want a dome cookie. 

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