Croque Monsieur Mac and Cheese

Ingredients

• 1/2 pound ziti
• 2 cups milk
• 2 cups coarsely grated gruyere cheese (about 6 ounces)
• 1 cup finely grated parmesan cheese (about 4 ounces)
• 2 large eggs
• 3 slices white sandwich bread, roughly diced
• 2 tablespoons unsalted butter, plus more for greasing
• 1 medium onion, diced
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• Pinch of cayenne pepper
• 1/8 teaspoon freshly grated nutmeg
• Kosher salt
• 8 ounces thinly sliced deli-boiled ham

Directions

Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.

Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.

Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.

Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving.

from Food Network magazine

February 2009

Makeover Spiced Cocoa-Apple Cake

Ingredients:

• 1/3 cup butter, softened
• 1-2/3 cups sugar
• 2 eggs
• 2 egg whites
• 1/2 cup buttermilk
• 1/2 cup unsweetened applesauce
• 3 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 2 cups grated peeled tart apples
• 1/2 cup chopped walnuts, toasted
• 1/2 cup miniature semisweet chocolate chips
• 1/2 teaspoon confectioners' sugar

Directions:

In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, then egg whites, beating well after each addition. Beat in the buttermilk, applesauce and vanilla (mixture will appear curdled).
Combine the flour, cocoa, baking powder, cinnamon, baking soda, salt and allspice; stir into butter mixture just until blended. Stir in the apples, walnuts and chips.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 16 servings.

utrition Facts

• One serving:
• 1 slice

• Calories:
• 270

• Fat:
• 9 g

• Saturated Fat:
• 4 g

• Cholesterol:
• 37 mg

• Sodium:
• 220 mg

• Carbohydrate:
• 45 g

• Fiber:
• 2 g

• Protein:
• 5 g

Applesauce Bread

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 1-1/2 teaspoons ground cinnamon, divided
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 2 egg whites
• 1 egg
• 1-1/4 cups unsweetened applesauce
• 1/4 cup canola oil
• 3 tablespoons fat-free milk
• 1/4 cup packed brown sugar

Directions:

In a large bowl, combine the flours, sugar, 1 teaspoon cinnamon, baking soda, salt, baking powder and nutmeg. In a small bowl, whisk the egg whites, egg, applesauce, oil and milk. Stir into dry ingredients just until moistened.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine brown sugar and remaining cinnamon; sprinkle over the top.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Apricot-Banana Quick Bread

Ingredients:

• 1/4 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 cup mashed ripe bananas
• 1-2/3 cups all-purpose flour
• 2/3 cup toasted wheat germ
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup finely chopped dried apricots
• 2 teaspoons grated lemon peel

(optional: handful of dried blueberries and/or dried cranberries

Directions:

In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, wheat germ, baking powder, salt and baking soda; gradually beat into the banana mixture. Stir in apricots and lemon peel.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Hearty Penne Beef

Ingredients:

• 1-3/4 cups uncooked penne pasta
• 1 pound ground beef
• 1 teaspoon minced garlic
• 1 can (15 ounces) tomato puree
• 1 can (14-1/2 ounces) beef broth
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped fresh spinach
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.
Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.
Yield: 4 servings.

(Recipe from October 2008 Simple and Delicious magazine)

Tortellini Carbonara

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 8 bacon strips, cooked and crumbled
• 1 cup heavy whipping cream
• 1/2 cup minced fresh parsley
• 1/2 cup grated Parmesan cheese

Directions:
Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine the bacon, cream, parsley and cheese; cook over medium heat until heated through.
Drain tortellini; toss with cream sauce. Serve immediately. Yield: 4 servings.

Hamburger Stir-Fry

Ingredients:

• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 tablespoon ground mustard
• 1/3 cup water
• 1/3 cup reduced-sodium teriyaki sauce
• 1 pound lean ground beef
• 1 package (16 ounces) frozen asparagus stir-fry vegetable blend
• 1 medium onion, halved and thinly sliced
• 2 teaspoons canola oil
• 2 cups hot cooked rice
• 2 teaspoons sesame seeds

Directions:

In a small bowl, combine the sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth; set aside.
In a large skillet or wok, stir-fry beef until no longer pink; drain and set aside. In the same pan, stir-fry the vegetable blend and onion in oil until crisp-tender.
Stir cornstarch mixture and add to the pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add beef; heat through.
Serve with rice.
Sprinkle with sesame seeds.

Yield: 4 servings.