Labor Day!
Well, it’s Labor Day weekend, the unofficial end of summer. Here are a couple quick and easy recipes that can fit inot your summer sendoff menu:
No Bake Macaroni and Cheese
- 8 ounces whole-wheat elbow noodles, (2 cups)
- 1 10-ounce package frozen chopped broccoli
- 1 3/4 cups low-fat milk, divided
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3/4 cup shredded extra-sharp Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon Dijon mustard
- Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
- Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
- Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute
4 servings. Per serving : 412 Calories; 13 g Fat; 56 g Carbohydrates; 22 g Protein; 7 g Fiber
Power Salad
- 6 cups mixed, salad
- 1 cup shredded carrots
- 2 tablespoons red onion, chopped
- 1/4 cup dressing, such as Creamy Dill Ranch Dressing
- 10 cherry tomatoes
- 4 slices roast turkey breast, cut up (3 ounces)
- 2 slices reduced-fat Swiss cheese, cut up (2 ounces)
Toss greens, carrots, onion and dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.
2 servings. Per serving : 180 Calories; 4 g Fat; 19 g Carbohydrates; 21 g Protein; 6 g Fiber
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