High Flavor - Low Fat Food
May. 18th, 2005 08:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
Tonight I made Margarita Chicken (with skinless chicken) and Chipotle Macaroni and Cheese (see recipe below if interested). The second recipe in particular was very good. I think I would happily make that as a main course rather than a side.
Chipotle Macaroni and Cheese
From Cooking Light
This macaroni and cheese is a favorite of ours because it is incredibly tasty
and easy to prepare. You don't even have to make a white sauce for this creamy
dish. The acidic tomatoes counter the richness of the cheeses.
1 (7-ounce) can chipotle chiles in adobo sauce [NOTE THAT YOU DO NOT USE THE ENTIRE CAN, JUST TWO CHILES!!!] (the directions don't say to remove the seeds, but it is highly recommended by me)
1 tablespoon butter
1/2 cup finely chopped onion (1 small onion)
1/2 cup finely chopped green bell pepper (about half a medium pepper)
1 garlic clove, minced
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
1 cup 1% low-fat cottage cheese
1 cup 2% reduced-fat milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 large egg, lightly beaten
Cooking spray
3 tablespoons dry breadcrumbs (I didn't use these)
Preheat oven to 350°.
Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.
Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add reserved 1 teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350° for 30 minutes or until bubbly.
Yield: 6 servings (serving size: about 1 cup)
NUTRITION PER SERVING
CALORIES 324(24% from fat); FAT 8.5g(sat 4.6g,mono 2.4g,poly 0.6g); PROTEIN 34.2g; CHOLESTEROL 56mg; CALCIUM 307mg; SODIUM 756mg; FIBER 2g; IRON 2.4mg; CARBOHYDRATE 39.6g
Chipotle Macaroni and Cheese
From Cooking Light
This macaroni and cheese is a favorite of ours because it is incredibly tasty
and easy to prepare. You don't even have to make a white sauce for this creamy
dish. The acidic tomatoes counter the richness of the cheeses.
1 (7-ounce) can chipotle chiles in adobo sauce [NOTE THAT YOU DO NOT USE THE ENTIRE CAN, JUST TWO CHILES!!!] (the directions don't say to remove the seeds, but it is highly recommended by me)
1 tablespoon butter
1/2 cup finely chopped onion (1 small onion)
1/2 cup finely chopped green bell pepper (about half a medium pepper)
1 garlic clove, minced
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
1 cup 1% low-fat cottage cheese
1 cup 2% reduced-fat milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 large egg, lightly beaten
Cooking spray
3 tablespoons dry breadcrumbs (I didn't use these)
Preheat oven to 350°.
Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.
Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add reserved 1 teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350° for 30 minutes or until bubbly.
Yield: 6 servings (serving size: about 1 cup)
NUTRITION PER SERVING
CALORIES 324(24% from fat); FAT 8.5g(sat 4.6g,mono 2.4g,poly 0.6g); PROTEIN 34.2g; CHOLESTEROL 56mg; CALCIUM 307mg; SODIUM 756mg; FIBER 2g; IRON 2.4mg; CARBOHYDRATE 39.6g