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Monday, September 15, 2014

It's been a while but school is back in session and I'm still rolling!

I know its been a while since I updated the blog.   There have been a lot of changes happening around our house lately.   More news on that to come some time in the future.   Sufficient to say, I have been super busy!   I also spent the two weeks that Oliver was off school just hanging out with him.   We had a super fun time.  We also took a couple of quick trips, first to Legoland and then to Joshua Tree.

Last week Oliver headed back to school.   Although, the weather here shows absolutely no signs of cooling.   It topped 100 yesterday at our house so we headed to the beach.  The rest of the week is set to be just as miserable.    The heat makes cooking anything in the oven really tough.   I made lemon-berry muffins last weekend, but the heat made the house unbearable so I gave up on preparing the broccoli bites I had planned to make.    So, last weeks lunches were kind of a hodgepodge.  Tuesday, leftover homemade mac & cheese; Wednesday, hummus, pita and veggies, Thursday, Tofu, and Friday PB&J.   Each day I sent oranges, carrots/celery, and a muffin.

I was recently asked for my "go to" mac & cheese recipe.  I actually have four different mac & cheese recipes that I use on a semi-regular basis.    Two of them are pretty fancy and require some special cheeses.  The other is a stove top recipe that is as easy as the box for school lunches.  This, however, is my favorite for an everyday weeknight meal.   It comes from the Moosewood Low-Fat Cookbooks.    The Moosewood Cookbooks are some of my favorite.  The recipes are easy and flavorful.    So, I give all credit for this too Moosewood.  

I've provided the recipe with my modifications noted below in blue.  Happy Eating!

Moosewood's Mac & Cheese

    1 1/2 cups cottage cheese
    1 1/2 cups buttermilk or skim milk
    1 tsp dry mustard or dijon mustard
    1/2 tsp salt
    1/4 tsp pepper
    1 pinch cayenne
    1/4 tsp nutmeg
    1/2 pound dry whole wheat macaroni
    1 cup shredded extra sharp cheddar
    1/4 cup grated onion
    1/4 cup breadcrumbs (optional)
    2 T grated parmesan (or more -- 1/4 cup)

    Preheat oven to 400. Spray 9 or 10 inch pan with cooking spray.

    In blender (or food processor), whirl cottage cheese, buttermilk and spices until smooth. Combine in a bowl with DRY macaroni, cheddar and grated onion.

    Scrape into pan and top with breadcrumbs, parmesan and a few sprays of the cooking spray. Bake 45 minutes or until macaroni is fully cooked.

    Serve with green vegetables and/or salad.

    Number of Servings: 6

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