Tag: breadcrumbs


Jul
2013

Skinny Mac’n’Cheese

categories: Baking, Dinner, Lunch, Pasta

Skinny Mac'n'Cheese2

Oh I love me some mac’n’cheese! It is my no.1 comfort food… I love it on a rainy day, on a bad day, when I’m sad, when I’m happy! I crave for it. I resist few times and sometimes just cave in!

To be honest, I can’t allow myself good-old-over-the-top-cheesy mac’n’cheese everytime I want one! So I gave it a skinny make-over! Of course they are not totally guilt-free but everything in moderation doesn’t hurt right?!

Skinny Mac'n'Cheese1

 

If you are anything like me then you are going to love my version of mac’n’cheese. It has goodness of vegetables too. Yup, I have added some veggie tid-bits to make it little bit nutritious and kid-friendly. Best for those picky-eaters! You can sneak in any vegetable you want.

So wait no more & make it tonight!

Skinny Mac'n'Cheese3

Skinny Mac’n’Cheese

Serves: 3

Ingredients:

  • 1 cup broccoli, cut into florets
  • 2 cups macaroni pasta
  • 1 Tbsp butter
  • 2 Tbsp finely chopped red onion
  • 4-5 button mushrooms, finely chopped
  • 1/2 tsp red chili flakes
  • 1 Tbsp whole wheat flour
  • 2/3 cup skim milk
  • 1/3 cup vegetable stock/pasta water
  • salt & pepper, to taste
  • 1/4 cup Cheddar cheese, grated
  • 2 Tbsp Parmesan cheese
  • 1 Tbsp breadcrumbs
  • 1/4 tsp garlic powder

Directions:

  1. Cook pasta and broccoli together in a large pot of salted water as per the package instructions for al dante (or slightly under-cook for 2 minutes). Keep 1 cup of pasta water aside if you do not have vegetable stock. Drain cooked macaroni-broccoli in a colander. Grease a baking dish with oil and preheat oven to 190°C/375°F.
  2. In a large pan, melt the butter over low heat. Add onion and saute it for about 2 minutes. Then add and saute mushrooms, chili flakes for another 2 minutes.
  3. Add flour and saute for another minute till flour is golden and well-combined. Add milk and vegetable stock/pasta water and whisk raising heat to medium-high. Let it boil for about 3-4 minutes or till the sauce becomes smooth and thick.
  4. Once the sauce is thick, remove from the heat. Season with salt and pepper. Add grated Cheddar and mix well until cheese is melted. Adjust seasoning. Add macaroni and broccoli and mix well.
  5. In a prepared baking dish, pour the mix. Top with grated cheese. Combine breadcrumbs, garlic powder, pepper together and sprinkle over the cheese layer. Spray a little more cooking oil on top. Bake for 15 minutes and broil for 1-2 minutes for golden breadcrumbs.

Dig in!!

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Jul
2013

Skinny Carrot Sticks

categories: Appetizers, Baking, Quick Fix

Skinny Carrot Sticks2

Healthy snacking… It should be a way of life. Little indulgences are okay during breakfast or lunch time. But not acceptable during evening bites. This topic is written and read and discussed over and over again.. But who follows all that anyway?!

I have my weaknesses… I know them… So let’s go over the culprits. I love french fries.. I adore potato wedges.. & oh.. forgot potato chips.. So the common thread is potato! Yup.. I love my potato ~ deep fried! Nothing beats that. But after trying the baked versions of all these potato treats, I’m sold! They taste every bit as delicious and not one bit skinny! So they have become party favorites at our house.. I still indulge in these fried treats when it is junk food day which does not happen regularly so it’s fine.

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So on a lazy Sunday afternoon, instead of my favorite baked potatoes, I made these carrot sticks. Really crispy, low-fat and dee-lish! Carrot sticks covered with dry thyme, salt, black pepper & onion powder and thankfully not smothered in too much oil! Just a bit… Yaay!! 😀

And yeah, going along the skinny way I served them with light mayonnaise.

Feel free to use potatoes or sweet potatoes instead of carrots.

Skinny Carrot Sticks1

Skinny Carrot Sticks

Serves: 2 or 1 😉

Ingredients:

  • 300 gm carrots, peeled and cut into 1-cm thick fries (about 4 medium sized)
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp dry thyme
  • 1/2 tsp onion powder
  • freshly cracked black pepper, a pinch
  • salt, to taste
  • 2 Tbsp light mayonnaise (I used American Garden’s)

Directions:

Preheat the oven to 200 C/400 F. Toss all the ingredients together in a large bowl. Spread in a single layer on a baking sheet lined with parchment paper and bake for 20-25 minutes, tossing and turning halfway.

Serve them hot with mayonnaise.

*For even crispier sticks, throw in 1/2 Tbsp bread crumbs also to the mix.
*Feel free to add whatever you like to your mayonnaise.
*Feel free to use potatoes or sweet potatoes instead of carrots.

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