Mac 'n' Cheese

Thursday, January 21, 2010



This recipe was obtained from the Weight Watchers "Now & Later" recipe book. The recipe is meant to be halved and used for a "later" recipe, but I used the entire recipe so we could have left overs.

3/4 lbs elbow macaroni (I used the regular enriched stuff this time, 16oz bag)
1 lb ground skinless chicken breast (I used 20oz package of ground turkey)
2 tablespoons all-purpose flour
1 (12-ounce) can evaporated fat-free milk
1 (8-ounce) bag shredded low-fat Mexican cheese blend
1 cup frozen corn kernels, thawed
3/4 cup salsa
1 (4-ounce) can diced green chiles
4 scallions, chopped
1/2 teaspoon salt
1 small zucchini, shredded (I diced mine)
2 plum tomatoes, thinly sliced (I chopped)

1. Preheat the oven to 375, Spray a baking dish with nonstick spray.

2. Cook the macaroni according to the package directions, omitting the salt if desired.

3. Meanwhile, set a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring to break it apart with a wooden spoon, until no longer pink, 5 minutes. Stir in the flour; reduce the heat and cook, stirring constantly, 1 minute. Gradually stir in the milk until blended. Cook, stirring occasionally, until thickened, 2 minutes.

4. Drain the macarni in a colander, then rince under cold running water; drain again. Return the macaroni to the pasta pot. Add the chicken mixture, cheese, corn, salsa, chiles, scallions, and salt, stirring until the cheese melts.

5. Stir the zucchini into the pasta mixture and transfer to the prepared baking dish (I actually placed mine on top instead if in the mixture) transfer to the prepared baking dish; top with the tomatoes. Bake until hot and browned at the edges, 25 minutes. Let stand 5 minutes before serving.

Nutrition info (if followed by the ingredients that I didn't substitute): serving size 1 3/4 cups: 345 cal, 5 g fat, 2 g sat fat, 0 g transfat, 42 mg Chol, 793 mg Sod, 46 g Carb, 5 g Fib, 32 g Prot, 274 mg Calc. WW Points 7.

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