Vegetable Sesame Noodles

I made a variation of this tonight. It is really good! You can use whatever vegetables you have... it's a great way to use them up!!

Ingredients:
6 oz. whole wheat pasta
1 c. frozen shelled edamame
1/4 c lite (low sodium) soy sauce
1 T oil (I used grapeseed)
1 T sesame seed oil
1 T seasoned rice vinegar
1 tsp Sriracha sauce
4 c chopped veggies, such as
------2 c radishes
------1/2 c each celery, green beans, red bell peppers and broccoli

Directions:
Cook pasta according to package directions. (Chop your veggies in the meantime.) Put frozen edamame in a colander and drain the pasta over the edamame. (I was skeptical of this un-freezing the edamame but it totally worked!)
Whisk together the liquids. Add pasta, edamame and other veggies. Mix with your hands.
You can sprinkle with sesame seeds if you want but I was hungry and forgot!!
Makes 8 cups.

Nutritional Information: (2 cups)
Calories: 300
Fat: 9g
Saturated fat: 0.8g
Carbs: 42g
Fiber: 3.5g
Protein: 12g

Tomato-Basil Parmesan Soup

Original recipe is here

Ingredients:
14.5 oz can diced tomatoes (basil, garlic & oregano), with juice
3/4 c diced celery
1/2 c diced carrots
onion powder to taste
1/2 tsp oregano
1/2 T basil
2 c vegetable broth
1/4 c flour
1/4 c butter (Blue Bonnet light)
1/2 c Parmesan cheese
1 c milk, warmed in microwave
salt & pepper, to taste

Directions:
Place tomatoes, celery, carrots, onion powder, oregano, basil and broth in crock pot. Cook on low 5-7 hours on low. (Or you know, on high for shorter, or whatever.)
About a half hour before serving, melt butter on low and stir in flour. I actually pureed my soup in a food processor at this point because I don't enjoy the tomato chunks. Mix 1/2 c soup into the flour/butter mixture. Then mix in another 1-1/2c. Transfer back to the crock pot. Stir in milk and cheese and season to taste (I added salt, pepper, and garlic powder.)
Cook for another 30 min on low and enjoy!

Nutritional Information: (Let's call it 4 servings for nutritional purposes, but I didn't measure how much it made LOL)

Calories: 182
Fat: 9g
Saturated: 3.5g
Carbs: 15g
Fiber: 2g
Protein: 8g

Ratings:
Kristen: 4.5
Dave: Not home from work yet :-P

Broccoli Cheese Soup

I got this recipe from The Girl Who Ate Everything. I think she credits someone else with it as well. Here's my version. It is hands down the best soup I have ever made. Perhaps even the best soup I have ever eaten. Really. It's that good.


Ingredients:
1-3/4 c vegetable broth
1/3 c all-purpose flour
4 T butter
1/2 tsp pepper
1/2 tsp salt
2 c milk
1-1/2 c shredded cheddar cheese, preferably sharp or extra sharp
1/2 c shredded Swiss cheese
1 bunch of broccoli, chopped


Directions:
In the microwave, heat milk and veggie broth (I think I heated mine about 2 min each.) Also cook the broccoli in a glass bowl covered with saran wrap for 3-4 min.
Meanwhile, melt butter in a pot and then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, and then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed broth and continue to stir until well blended.
Add cheeses and stir until completely melted. Stir in cooked broccoli.
Makes about 6 cups.

Nutritional Information:
I don't want to know.

Ratings:
Kristen: 5!!!! 6!!!!
Dave: 4

Slow Cooker Cheesy Potato Soup

Hm, I made a veggie lasagne a while back that I didn't post. I don't know where the recipe is now! If I can find it, I'll post it. I had found it online.

Anyway, right now I am making this in the crock pot! It'll be ready before too long and then I'll take a picture and we'll rate it! The original recipe is here. I made just a few slight changes/additions.

Ingredients:

32 oz. potatoes, diced
1/2 c celery, diced
1 carrot, sliced
1 garlic clove, minced
onion powder, to taste
32 oz. no-chicken broth
1 c water
1 c milk
3 T all-purpose flour
8 oz (2 c) shredded cheddar cheese
1/4 c bacon bits, if desired

Directions:
1. Combine potatoes, celery, and carrot in crock pot. Sprinkle with onion powder. Pour in the water and broth. Cook on low for 5 hours.
2. Stir flour into milk. Add to crock pot. Change to high and cook 20-30 minutes, until thickened.
3. Stir in cheese until melted. Garnish individual bowls with bacon bits. Enjoy!*
Makes 6 servings.

Nutritonal Information:
Calories: 300
Fat: 12.5g
Saturated Fat: 7g
Carbs: 35g
Fiber: 2.5g
Protein: 14.5g

Ratings:
Kristen: 4
Dave: 4

*We seasoned with salt & pepper. Next time I make this, I'm going to replace the water with beer. And maybe throw in some broccoli.

Swiss Chard with Beans and Tomatoes

The original recipe calls this White Bean Stew with Swiss Chard and Tomatoes. I have to disagree though... it's not a stew at all. So I have re-named it appropriately. :) The original recipe calls for 16 oz of swiss chard, stemmed. I am guessing that this means before the stemming. I didn't have that much, so I used some chard and some kale.

Ingredients:
9 oz swiss chard, stemmed and torn into pieces (5 oz after stemming)
7 oz kale, stemmed and torn into pieces (5 oz after stemming)
1 tsp oil (I used grapeseed oil)
2 cloves garlic, sliced
1/8 tsp crushed red pepper
14.5 oz diced tomatoes (Hunt's No Salt Added)
7.5 oz cannellini beans (Bush's)
Salt and pepper, to taste

Directions
1.Bring a large pot of water to a boil and add chard and kale. Simmer over medium heat for 8 minutes. Drain, cool slightly, and gently press out excess water.
2. In the same pot, heat oil over medium-low heat. Saute garlic and red pepper flakes, 1 minute.
3. Add tomatoes (increase heat) and bring to a boil. Add beans and simmer for 3 minutes.
4. Add kale and chard, and cook for 3 minutes, so that the flavors blend. Season with salt and pepper.
Makes 2 servings.

Nutritional Information:
Calories: 260
Fat: 3g
Saturated: 0.5g
Carbs: 49g
Fiber: 16.5g
Protein: 14g

Rating:
Kristen: 4
Dave: 3.5

Sweet Potato Risotto

Original Recipe

Ingredients:
1 T EVOO
1 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 sweet potato (about 1/2 lb), peeled and cut into 1/4" pieces
1 clove garlic, chopped
1/2 c arborio rice
1/2 c white wine
1/4 c grated parmesan (I omitted this... see note)
1/3 tsp dried oregano (or 1 tsp fresh)

Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion powder, salt, and pepper.
2. Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
3. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
4. Measure 1-3/4 c of water. Add 1/2 c at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
5. Stir in the parmesan* and oregano. [NOTE: It is pretty boring without the parmesan. When I ate the leftovers, I mixed in 1/2 T of Parma vegan parmesan (made of walnuts and nutritional yeast). That was tasty!]
Makes 4 servings (1/2 cup each).

Nutritional Information: (w/o parm)
Calories: 177
Fat: 3.5 g
Saturated: 0.5 g
Carbs: 30.5 g
Fiber: 2g
Protein: 2.5g

Rating:
Kristen: 3 (Good with a glass of white wine!)

Pretzel Dog Bites

My friend Lori introduced me to a great vegan recipe blog, Vegan Dad. I got this recipe there. Below is the recipe for only 2 hot dogs, or 1/4 of the full recipe.

Ingredients:
2 vegan hot dogs (I like Smart Dogs)
3/8 c lukewarm water
1/4 tsp active dry yeast
1/2 T brown sugar
1/4 tsp salt
1/4 c bread flour
3/4 c all-purpose flour
1/2 c warm water
1/2 T baking soda

Directions:
1. Sprinkle yeast on 3/8 c lukewarm water in mixing bowl and stir to dissolve. Add sugar and salt, and stir to dissolve. Add flour and knead dough until smooth and elastic. Let rise, covered, for at least 1/2 hour.

2. Preheat oven to 425 degrees. Dissolve baking soda into 1/2 c warm water in a large bowl.

3. Cut veggie dogs into 4 pieces each.

4. Remove dough from bowl. Cut off a small piece of dough and flatten by hand into a 4" x 2" rectangle (approx.). Place piece of veggie dog on smaller end, roll, and seal ends. Dip in baking soda-water mixture [um, I mixed this together and then completely forgot to use it... oops], and place on a baking sheet. Repeat until all hot dog pieces are wrapped.

5. Bake for 8-10 mins, until golden.

Makes 2 servings.

Nutritional Information:

Calories: 259

Fat: 0g

Carbs: 51g

Fiber: 1g

Protein: 14g

Rating:

Kristen: 4 Yummmmmmmmy!!!

Grilled Chicken Sausage Sub

Ingredients:
1 Italian-style chicken sausage link (I used Al Fresco brand)
1 hot dog bun or hoagie roll(I used Aunt Millie's Old World French Rolls)
1/2 slice onion, cut into rings
1 T Heinz 57 sauce
1 T French's honey dijon mustard
1 slice Kraft extra thin swiss cheese

Directions:
Warm bread in the microwave. Grill sausage and onion. Place cheese slice (in two halves) on the warm bread, and top with sausage, onions, sauce and mustard.
Makes 1 serving.

Nutritional Information:
Calories: 477
Fat: 13g
Saturated: 5g
Carbs: 56g
Fiber: 2.5g
Protein: 27g

Rating:
Dave: 4

*The original recipe called for just bread, chicken sausage, and pizza sauce. Dave did not like it with the pizza sauce- he gave it a 2 (earlier this week). He made another one today and topped it this way. He liked it much better!!

Italian Tomato & Cucumber Salad

The original recipe is here.

Ingredients:
3/4 c chopped tomato (143g)
3/4 c chopped cucumber (149g)
2 T Italian dressing (Meijer Organics)
2 T pine nuts, toasted in microwave
2 tsp dried basil

Directions:
Combine all ingredients in a bowl and serve. Makes 1 serving.

Nutritional Information:
Calories: 346
Fat: 21.5g
Saturated: 3g
Carbs: 13g
Fiber: 3g
Protein: 4g

Ratings:
Dave: 2 (He said it was bland. He likes it with vinegar.)

Autumn Harvest Soup

The original recipe says it makes 5 servings. I made half of the recipe, as follows. This half recipe made between 7-8 cups of soup! I'm going to have to disagree and say this made much more than 2.5 servings!!

Ingredients:
1/2 T olive oil
1/4 tsp basil
1/4 tsp thyme
1/2 tsp onion powder
2 garlic cloves, minced
1 carrot, sliced (56g)
1 celery stalk, sliced (58g)
8 oz diced tomatoes (I used Hunt's No Salt Added Basil, Garlic, and Oregano)
2 c vegetable broth
1 small sweet potato, peeled and diced (5.2 oz)
2 small white potatoes, diced (5 oz)
2 c water
4 oz kale, stemmed and torn
4 oz green beans
15-oz can great northern beans, drained and rinsed

Directions:
In a soup pot, heat the olive oil over medium-high heat. Add the onion powder, basil, thyme, garlic, carrots and celery. Cook, stirring occasionally, about 7 minutes or until vegetables are soft.
Add the tomatoes, vegetable broth and sweet and white potatoes and the 2 cups of water; bring to a boil. Reduce heat and simmer 15 minutes. Stir in the kale, green beans and white beans and simmer another 15 minutes.
Makes 5 servings (1.5 c each).

 Nutritional Information:
Per 1.5 cup:
Calories: 166
Fat: 1.5g
Saturated: 0g
Carbs: 30.5g
Fiber: 8g
Protein: 7.5g

Ratings:
Kristen: 3
Dave: 3

Savory Bean and Kale Soup

Original recipe is here, courtesy of Fitness Magazine.

Ingredients:
42 oz vegetable broth (mine's homemade!)
15 oz tomato puree
15.5 oz great northern beans, drained and rinsed
1/2 c uncooked rice
1 tsp onion powder
1 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, chopped
1 bunch of kale, stemmed and coarsely chopped (or spinach!)

Directions:
In a crockpot, combine vegetable broth, tomato puree, beans, rice, onion powder, basil, salt, pepper, and garlic.
Cover; cook on low 5 to 7 hours or on high 2-1/2 to 3-1/2 hours.
Just before serving, stir in kale.
Makes 8 (1 cup) servings.

Nutritional Information:
Calories: 93
Fat: 0.5g
Saturated: 0g
Carbs: 17g
Fiber: 4g
Protein: 5g

DELICIOUS! :)
***FORK SYSTEM!!! (Back by popular demand!!)
Kristen: 5

Curried Chickpea Cakes

I found a vegan blog I like a lot called go vegan meow! I got this recipe there. Here is the original recipe. I changed it a little based on what I had. Also I only made half of the recipe I'm posting.

Ingredients:

15 oz can chickpeas, drained and rinsed

onion powder

1/3 c unsweeted soy milk

2 tsp sugar

2/3 c breadcrumbs

1 tsp curry powder

1/2 tsp ground nutmeg

1/2 tsp ground cumin

2/3 c cooked rice

1/2 tsp salt

4 T grapeseed oil (or any oil) for pan searing

 

Directions:

In a food processor, combine the chickpeas and onion powder. Pulse until combined. Transfer to a mixing bowl.

Add the milk, sugar, breadcrumbs, curry powder, nutmeg and cumin. Stir together with a wooden spoon until well combined. Stir in the rice and salt. Mold into 12 mini patties.

In a saute pan, heat the oil over medium heat. Add the chickpea cakes to the pan in batches and saute until there's a nice golden sear on the bottom. Flip and sear on the other side as well. Continue with the remaining cakes. Transfer to a paper towel lined plate to drain.

Makes 6 servings (2 cakes each).

Nutritional Information:

Calories: 200

Fat: 6.5g

Saturated: 0.5g

Carbs: 30g

Fiber: 3.5g

Protein: 6g

Serving Suggestion:

Serve in a warmed flour tortilla with lettuce, diced cucumber and salsa.

I used Mission Flour Tortillas, 1/2 leaf of lettuce, 1/8 of a cucumber, and 1T salsa 

for each serving.

Nutritional Information:

Calories: 349

Fat: 9.5g

Saturated: 1.5g

Carbs: 55.5g

Fiber: 5g

Protein: 10.5g

Potato Skins

Ingredients:
2 potatoes
1 tsp butter (I used  Bestlife Buttery Spread)
cheddar cheese (20g of cheddar style Teese for mine/shredded cheddar for Dave's)
1/2 c broccoli, finely chopped

Directions:
Bake potatoes in the microwave, and then allow them to cool enough to handle.
Preheat oven to 425F. Cut potatoes in half and scoop out the insides.
Melt butter in microwave and brush over the insides of the potatoes. Fill the potatoes with cheese and broccoli.
Bake for 15 minutes. Makes 2 servings.

Nutritional Information*:
Calories: 237
Fat: 5.5g
Saturated: 2g
Carbs: 42g
Fiber: 5.5g
Protein: 5g

*For one whole potato (including scooped out part) using teese (cheese slightly more)

Veggie Pasta Salad

I got this recipe from a Light & Tasty magazine (Aug/Sept '06). I changed it just a little by putting in onion powder instead of green onions, garlic powder instead of garlic, and omitting the parmesan cheese. (I have made it with the cheese in the past, but I honestly liked it better without!) The recipe also calls for tomatoes, which I include, but in the form of cherry/grape tomatoes, so that I can easily pick around them without having to have yucky tomato bits in my salad. :) I'm not including them in this recipe & nutritional info since I don't eat them. :) I took this to my aunt's house for Thanksgiving and everyone loved it.

Ingredients:
8 oz tricolor spiral pasta
1 c each chopped celery, green pepper, zucchini, and carrots
3 T balsamic vinegar
2 T olive oil
1 T sugar
2 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/8 tsp pepper
garlic powder & onion powder to taste

Directions:
Cook pasta according to package directions.
Meanwhile, in a large bowl, combine the remaining ingredients.
Drain pasta and rinse in cold water; stir into vegetable mixture.
Cover and refrigerate at least 2 hours prior to serving.
Makes 10 (1 cup) servings.

Nutritional Information:
Calories: 130
Fat: 3g
Saturated: 0.5g
Carbs: 22g
Fiber: 2g
Protein: 3g

Tu-Nut Sandwiches

This is supposed to be a vegan version of a tuna sandwich. It's not supposed to TASTE like tuna, but have the same texture. I have NEVER liked tuna sandwiches, but this is good. Original recipe is here.

Ingredients*:
1 c raw unsalted almonds
1/4-1/2 c reserved water
1/2 c marinated artichoke hearts, drained
1 T liquid from marinated artichoke container
1 T grape seed oil
3/4 T maple syrup (or agave)
Season as you wish: I used salt, pepper, garlic powder, onion powder, cayenne pepper, and parsley
1/4-1/2 c celery bits


Directions:
Soak your almonds overnight - at least 6 hours. Add a few pinches of salt to the soaking water.
When you are ready to process the almonds, add 1 cups of the soaked nuts to a food processor. Add about 1/4 cup of the soaking water as well. Next add the maple syrup, grape seed oil, garlic powder and a pinch of the salt and pepper.
Blend on medium/high until the mixture becomes blended into fine flaked scraps. Add more water if too dry. You do not want to over-process the nuts for this recipe because you want them to resemble a flaky tuna-inspired texture.
Next, add in the artichokes and artichoke marinade liquid. 
Blend the almond/artichoke mixture until you are happy with the texture. Pulsing is a good food processor setting to use. Do a taste test and adjust salt/pepper/sweetness/spices/water to your taste buds.
Serve in pita pockets.
Makes about 2 cups.

Nutritional Information: (per 1/2 c serving)
Calories: 256
Fat: 21.5g
Saturated: 1.5g
Polyunsaturated: 7g
Monounsaturated: 12g
Carbs: 12g
Fiber: 5g
Protein: 8g


*The original recipe called for marinated mushrooms, but my store didn't have any. The artichokes were good and mushrooms would be equally good.
The mixture was a little sweet for my liking. Next time I make it I will omit the maple syrup.
You could use any type of oil in place of the grape seed oil- olive/sunflower/canola oil would be fine. Peanut oil might also be really good.
That said, it was very good!

Pot Pie

Original recipe courtesy of Ellen! This was supposed to be vegan pot pie, but as it turned out, two of my ingredients were not vegan. Oops.

Ingredients:

1 T olive oil
onion powder
1 cup celery, diced
1 clove of garlic, minced
4 T flour
16 oz bag frozen peas and carrots
2 cups no-chicken stock or strong vegetable broth
2 cups Morningstar Farms meal starters chik'n strips (I used chik'n in mine and actual chicken in Dave's!)
1 Pillsbury refrigerated pie crust (Oops, this is not vegan. It contains lard!)
Melted vegan butter as needed (I used 1 tsp of Bestlife Buttery Spread. This is also not completely vegan. The company says that the vitamin D3 that they add to it is sometimes from animal sources. It is REALLY good though. For future reference, Earth Balance IS completely vegan.)

Directions:

Using a small stock pot, heat oil and sauté onion and celery until translucent. Add garlic and sauté two minutes more. Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir. Simmer until filling has thickened. Season with salt and pepper to taste.
Add peas, carrots, and chik'n/chicken and stir.

Roll out pie crust and cut it about 1/2 an inch larger than the dish(es) you are using. I ended up using 3 small ramekins for mine and a small stoneware casserole for Dave's.
Place filling in dish(es) and top with pie crust. Rub top side of crust with a little melted butter.
Bake in preheated 420° oven for 15-20 minutes until crust is golden brown.
Makes 6 servings.

Nutritional Information: (With chik'n)
Calories: 280
Fat: 12g
Saturated: 4g
Poly: 1.5g
Mono: 5.5g
Carbs: 31g
Fiber: 3.5g
Sugar: 3.5g
Protein: 11.5g

Ratings:
Kristen: 3.5
Dave: 3.5

Broccoli Cheese Soup

I got this recipe from a Light & Tasty magazine. Here's a link to the original recipe.

Ingredients:
1/2 c celery, diced
3-4 cloves of garlic, chopped
2 T flour
1-3/4c vegetable broth
4 c fresh broccoli, chopped
1/4-1/2 tsp dried tarragon
1/4 tsp dried thyme
1/8 tsp black pepper
1-1/2 c milk (1%)
1 c shredded reduced fat cheddar cheese

Directions:
In a nonstick saucepan coated with cooking spray, saute celery until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Add cheese; stir until just melted.
Serves 4.

Nutritional Information:

Calories: 163
Fat: 7.3g
Saturated Fat: 4.6g
Carbs: 13.6g
Fiber: 3g
Protein: 13.1g


Ratings:
Kristen: 3
Dave: 2.5

*I wouldn't call this broccoli CHEESE soup. Yeah, it has cheese in it, but you really can't taste it. More like a cream of broccoli soup. The seasoning makes it better than a run-of-the-mill cream of broccoli though. It was still pretty good, just not cheesy. Dave added some more cheese to his, which he said took it from a 2.5 to a 3. It is very filling though! I had planned on having something else with it, but I am full!
*I'll upload a picture later.

Broke Bean Stew

Trying out some Biggest Loser recipes from their book "6 Weeks to a Healthier You". So far, they're great!

Ingredients:
1 T EVOO
1 large yellow or white onion, chopped
2 cloves of garlic, chopped
28 oz can diced fire-roasted tomatoes (Muir Glen)
1 tsp ground cumin
1 tsp chili powder
1 tsp crushed red pepper
3 (15.5 oz) cans chickpeas, kidney beans, black beans, or white beans, rinsed and drained, or 4-1/2 c cooked beans (I used chickpeas, great northern beans, and red beans)
4 c fat-free, low-sodium chicken or vegetable broth (mine's homemade!)
1/4 c cilantro
3 c fresh baby spinach leaves or 3 c chopped kale or swiss chard (I used kale)

Directions:
In a 4-qt saucepan, heat the oil over medium high heat. Add the onion and cook for about 5 minutes, until softened but not browned. Add the garlic and cook for 1 minute longer. Do not brown the garlic.
Add the tomatoes, cumin, chili powder, and crushed red pepper. Simmer for about 5 minutes. Add 3 cups (2 cans) of the beans and 3-1/2 cups of the broth and bring to a boil. Reduce to a simmer.
Meanwhile, place the remaining 1-1/2 c of beans and 1/2 c of broth in a food processor or blender. Add the cilantro and puree or blend until smooth.
Add the puree to the stew. Add the greens and heat just until wilted. Stir well and serve hot.
Makes 10 (1 cup) servings.

Nutritional Information:

Calories: 145
Fat: 2.2g
Saturated: 0.2g
Poly: 0.3g
Mono: 1g
Carbs: 22.7g
Fiber: 6.9g
Sugar: 4.3g
Protein: 7.7g

Ratings:
Kristen: 4
Dave: 3

Dave said he rated it a 3 because it was bland. He ate it as soon as it was ready but I didn't eat any until several hours later. Maybe letting the flavors blend for a little while longer helped. I am SHOCKED that I even liked this at all, because I normally don't like tomatoes OR onions, and there are lots of both in this. But it was really good! The onions and tomatoes did not bother me in the least.
Note: Any leftovers should freeze just fine. I'm planning on freezing about 6 cups.

Baked Macaroni and Cheese

I have no idea where this recipe came from- I've been making it a long time.

Ingredients:
2 c uncooked elbow macaroni
1/4 c butter
1/4 c flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard
1/4 tsp worcestershire sauce
2 c milk
2 c shredded cheddar

Directions:
Heat oven to 350F. Cook macaroni according to package directions. While macaroni is cooking, melt butter in saucepan over low heat. Stir in next 5 ingredients. Cook over low heat, stirring constantly, until mixture is smooth & bubbly.
Stir in milk. Heat to boiling, stirring constantly. Boil & stir 1 minute; remove from heat. Stir in cheese until melted.
Drain macaroni. Stir macaroni into cheese sauce. Pour into ungreased 2 qt casserole. Bake uncovered 20-25 min or until bubbly.

Nutritional Information:
Calories: 300
Fat: 15.5g
Saturated Fat: 9g
Carbs: 27g
Protein: 13g

Ratings:
Kristen: 4.5

Crustless Leek, Kale & Herb Quiche

Original Recipe

Ingredients:
2 T bread crumbs
1 leek, white and green parts halved and sliced 1/2" thick (put in a bowl of water and mix around to get all the dirt/sand off)
2 c chopped kale
1/2 c egg beaters (or 4 egg whites)
3 whole eggs
1/4 c milk (1/2%)
1/8 tsp nutmeg
1 tsp tarragon
1/2 tsp basil
2 oz mild cheddar cheese, shredded (or anything you like)

Directions:

Preheat oven to 425°F. Coat bottom and sides of 9-inch pie pan with non-stick cooking spray. Scatter breadcrumbs over the bottom.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add kale, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Pour egg beaters into a bowl. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and kale over breadcrumbs in prepared pie dish. Put cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.
Serves 4. (It could easily serve only 2. I had 2 servings.)

Nutritional Information:
Calories: 163
Fat: 8.5
Saturated Fat: 3.5
Carbs: 8.5
Protein: 13

Ratings:
Kristen: 4
Dave: 3.5

There is no picture on account of the fact that I TOTALLY BROKE MY CAMERA tonight. :( Wish me luck at Huron Camera tomorrow. :(