Thursday, November 13, 2008

Comfort food for the caretaker

Taking care of a puppy recovering from major hip surgery is not easy! Especially when the puppy is trying to go back to his old tricks of hunting lizards and jumping on furniture already. We're on day 3 which means we have 53 left before his recovery is complete. Yay...

While Deacon napped last evening, I was able to throw together this Cooking Light version of Macaroni and Cheese. The ultimate comfort food. I've always been a fan of throwing a thinly sliced tomato onto grilled cheese sandwiches so the roasted tomatoes sounded excellent to me!

This macaroni and cheese had a great texture and consistency! It was very creamy and tasted way more indulgent than it is! I accidentally grabbed sharp cheddar instead of extra sharp cheddar which may be why it wasn't quite as cheesy as I would have liked. But the tomatoes and breadcrumbs are a fantastic way to easily dress up macaroni and cheese! Throw in a side salad and you've got a not-so-bad-for-you but still very tasty, comfort food!

Stove Top Macaroni and Cheese with Roasted Tomatoes
(Source: Cooking Light, January 2005)

3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk

1. Preheat oven to 375°.

2. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.

3. While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.

4. Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.

Nutritional Information
Calories: 357 (29% from fat)Fat: 11.4g (sat 6.6g,mono 3.1g,poly 0.8g) Protein: 18.1g Carbohydrate: 45.2g Fiber: 2g Cholesterol: 33mg Iron: 2.7mg Sodium: 669mg Calcium: 350mg

1 comment:

Heather said...

ooohhh- this recipe sounds perfect for an Easter Feast next year!! :)