Hello Saturday! The Pleasant Hill WW meeting was yet another success. The magic wand appeared and Pam was awesome. Great turn-out too. A shout out to a great co-worker Rae, who mentored me with the “paper tally” and continues to go the extra mile.
The Jr. Prom is tonight and one of the twins is going so, we were busy preparing for that. In addition to that, the hubby and I are going to a dinner party this evening to celebrate our dear friend’s birthday.
Since I am dining out this evening, tonight’s recipe comes from an old Weight Watcher’s cook book via @BsFitJourney. B, thanks for pinch-hitting for me. You can follow her at
- 1/2 pound multi grain or whole wheat elbow macaroni (about 2 cups)
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 2 cups of fat-free milk
- 2 cups shredded fat-free cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 (14 1/2 ounce) can diced tomatoes with their juice
- 1/4 cup plain dried bread crumbs
1 cup per serving is 246 calories , 6 grams of fat, 32 g of carb, 5 g of fiber 18 g protein.
Preheat oven to 350
Spray 8 one-cup baking dishes with non-stick spray and place on a baking sheet
Cook macaroni according to package directions.
Meanwhile melt 2 tablespoons butter in a saucepan. Add onion and cook about 5 minutes.
Add flour,and gradually add milk Whisk in the cheeses and the salt and pepper and cook til cheese melts.
Remove saucepan from heat and still in the macaroni and tomatoes with their juice.
Divide the mixture into the baking dishes. Melt remaining 1 tablespoon butter in a saucepan and add the breadcrumbs. Sprinkle over the dishes and bake 25 minutes.
GREAT NEWS, a “giveaway” will be coming in the next couple of weeks. I will be reviewing Gluten Free Products from Mama Baretta. Check out her website at mmmbuono. Details to follow.
Ciao for now. In a rush…