need a recipe

pkd1
pkd1 Posts: 170 Member
edited September 24 in Food and Nutrition
Hey MFP, Im in need for some Meatless recipes for Lent Im looking for a low cal mac and cheese, or even fritattas stuff like that. Ive found a few Mac and cheese recipes made them and YUCK thru them out. So if anyone out there has a good recipe or others please please pleasse share them, thanks...........Paula

Replies

  • JennLifts
    JennLifts Posts: 1,913 Member
    I made this and LOVE it!


    3-1/2 cups mostaccioli, cooked, drained
    1 jar (26 oz.) spaghetti sauce
    1 pkg. (12 oz.) frozen BOCA Ground Crumbles
    1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping, divided
    1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese

    COMBINE pasta, sauce, crumbles and 1/4 cup grated topping.
    SPOON into 13x9-inch baking dish sprayed with cooking spray; top with mozzarella and remaining grated topping.
    BAKE 25 to 30 min. or until heated through.


    Serves 7. It's on the Boca website. They have a few good ones!
  • deal4321
    deal4321 Posts: 25 Member
    I like this one especially in the late Fall and Winter....

    Potato Soup

    1-2 bags of frozen hashbrowns (any style)
    1 pkg of country gravy mix
    2-4 cans of chicken broth (depending on how thick or soupy you want it and how much hasbrowns you use)
    minced garlic to taste


    WISK broth & gravy mix in crockpot.

    ADD hashbrowns and cook on low for 8 hours.

    ****may be served as is or with shredded cheese, sour cream, chives, etc
  • Melissaol
    Melissaol Posts: 948 Member
    I need some ideas for a girls weekend at the hotel. Everyone is Brining snacks. So any ideas for a low calorie snack.
  • MistyMtnMan
    MistyMtnMan Posts: 527 Member
    I can't even tell you HOW good this recipe is:

    Butternut Squash Mac and Cheese

    Prep Time 10 Minutes
    Cook Time 15 Minutes

    Servings 4

    Difficulty- Easy

    Ingredients

    * 2 cups Small Pasta (Shells, Elbow Or Piccolini)
    * 1 Tablespoon Butter
    * 1 Tablespoon Flour
    * ¾ cups Milk
    * ½ cups Butternut Squash Puree
    * 1-½ cup Monterey Jack Cheese
    * 2 Tablespoons Cream Cheese
    * ½ teaspoons Salt
    * ⅛ teaspoons Pepper
    * ⅛ teaspoons Paprika

    Preparation Instructions

    Bring a pot of water to boil for the pasta. Once boiling, add pasta and cook until pasta is tender (about 7 to 10 minutes). Strain and set aside.

    Melt butter over medium low heat in a saucepan and add the flour. Whisk and cook for 2 minutes. It will resemble a paste.

    Slowly add milk. Whisk until combined. Next add everything thing else. Stir until combined.

    Add sauce to the pasta and stir!

    Note: If you can’t find butternut squash puree, simply cut a butternut squash in half lengthwise. Scoop out seeds and discard. Place face down on a oven safe dish. Roast in the oven for 50 minutes at 400°. Allow to cool. Scoop the “meat” from the skin and place in a food processor or blender. Pulse until smooth.
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