Showing posts with label Snowed In. Show all posts
Showing posts with label Snowed In. Show all posts
Wednesday, February 13, 2013
Sunday, February 10, 2013
Comfort Food for the Snowed In Soul
This past weekend I got snowed in; a whole bunch of us on the East Coast did! A pesky blizzard named Nemo covered states from Pennsylvania up through Maine in a thick, white blanket. I was lucky, though. Not only did my power stay on throughout the storm, but my friend, Luke, made the trek down from Cambridge to get snowed in with me so that he could assist with the snow removal.
I have a weak lower back, and shoveling is a surefire way to end up bedridden and out of commission for at least a week. Luke took pity on me and did all of the heavy lifting when it came to digging my car out of a massive snow drift and clearing the driveway. I had to find some way to keep busy while he was out in the cold, so I took to the kitchen. I felt a little less guilty about how hard he was working as long as I was putting delicious food on the table!
Comfort food is extra comforting when enjoyed while snow is falling. The world outside slows to a stop, and your soul is able to relish a silence we rarely experience in our daily lives. On Friday evening, as the storm was picking up strength and inches were quickly accumulating, I fired up the oven and put together a vegetable laden baked macaroni and cheese. I wanted to enjoy something that tasted indulgent, without breaking all the rules. I found that the addition of vegetables made this dish more filling and satisfying than a typical serving of macaroni and cheese. This recipe came together in a very freestyle manner, but was quite tasty in the end. How could I go wrong, really? After all, pasta and cheese are two of the most comforting and delicious foods known to man- or, at least, to this woman.
Cooking spray, olive oil
12 oz Elbow macaroni (I used Smart Taste)
1 cup Uncooked broccoli florets (I used fresh, frozen would probably work too)
1 package Frozen cooked squash
1 cup Frozen spinach
1 cup Spaghetti squash, cooked
1 can Campbell's Healthy Request Cheddar Cheese Soup
1 tbsp Mustard
2 tbsp Ketchup
2 tsp Sriracha
Onion powder, to taste
Garlic powder, to taste
Black pepper, to taste
Slap Ya Mama seasoning, to taste (optional)
1 cup Shredded sharp cheddar cheese, reduced fat; reserve 1/4 cup for topping
1 cup Shredded mozzarella cheese, reduced fat; reserve 1/4 cup for topping
Gather your ingredients and preheat the oven to 350°. Prepare a 9" x 13" baking dish with cooking spray.
Add the macaroni and broccoli florets to a large pot of rapidly boiling water and cook according to the directions on the box of pasta. You'll want to ensure that the noodles are al dente so that they hold up to mixing and baking. While the pasta and broccoli cooks, defrost your squash in the microwave.
Drain the pasta and broccoli in a colander, and add it back to the pot. Add the remaining vegetables, spices and condensed soup. Stir. Add 3/4 cup of each of the cheeses, mix well and pour the contents into your prepared baking dish. Top with the remaining cheese, and bake for 25-30 minutes, or until the cheese is bubbly and golden.
*PointsPlus values calculated using the Recipe Builder on the Weight Watchers website
I have a weak lower back, and shoveling is a surefire way to end up bedridden and out of commission for at least a week. Luke took pity on me and did all of the heavy lifting when it came to digging my car out of a massive snow drift and clearing the driveway. I had to find some way to keep busy while he was out in the cold, so I took to the kitchen. I felt a little less guilty about how hard he was working as long as I was putting delicious food on the table!
Comfort food is extra comforting when enjoyed while snow is falling. The world outside slows to a stop, and your soul is able to relish a silence we rarely experience in our daily lives. On Friday evening, as the storm was picking up strength and inches were quickly accumulating, I fired up the oven and put together a vegetable laden baked macaroni and cheese. I wanted to enjoy something that tasted indulgent, without breaking all the rules. I found that the addition of vegetables made this dish more filling and satisfying than a typical serving of macaroni and cheese. This recipe came together in a very freestyle manner, but was quite tasty in the end. How could I go wrong, really? After all, pasta and cheese are two of the most comforting and delicious foods known to man- or, at least, to this woman.
Baked Vegetable Macaroni and Cheese
Servings: 8 Serving Size: about 1 heaping cup Points Plus*: 7 ptsIngredients
Cooking spray, olive oil
12 oz Elbow macaroni (I used Smart Taste)
1 cup Uncooked broccoli florets (I used fresh, frozen would probably work too)
1 package Frozen cooked squash
1 cup Frozen spinach
1 cup Spaghetti squash, cooked
1 can Campbell's Healthy Request Cheddar Cheese Soup
1 tbsp Mustard
2 tbsp Ketchup
2 tsp Sriracha
Onion powder, to taste
Garlic powder, to taste
Black pepper, to taste
Slap Ya Mama seasoning, to taste (optional)
1 cup Shredded sharp cheddar cheese, reduced fat; reserve 1/4 cup for topping
1 cup Shredded mozzarella cheese, reduced fat; reserve 1/4 cup for topping
Directions
Gather your ingredients and preheat the oven to 350°. Prepare a 9" x 13" baking dish with cooking spray.
Add the macaroni and broccoli florets to a large pot of rapidly boiling water and cook according to the directions on the box of pasta. You'll want to ensure that the noodles are al dente so that they hold up to mixing and baking. While the pasta and broccoli cooks, defrost your squash in the microwave.
Drain the pasta and broccoli in a colander, and add it back to the pot. Add the remaining vegetables, spices and condensed soup. Stir. Add 3/4 cup of each of the cheeses, mix well and pour the contents into your prepared baking dish. Top with the remaining cheese, and bake for 25-30 minutes, or until the cheese is bubbly and golden.
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| Tonight I enjoyed leftovers with a side of roasted cauliflower & chicken. |
*PointsPlus values calculated using the Recipe Builder on the Weight Watchers website
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