Golden Macaroni and Cheese

• 1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
• 2 cups milk
• 1/4 cup all-purpose flour
• 1 teaspoon onion salt
• 2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
• 1 cup soft breadcrumbs (4 slices, crusts removed)
• 1/4 cup butter or margarine, melted

Cook macaroni according to package directions; drain well. Set aside.

Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.

Stir together flour mixture, 3 1/2 cups cheese, and macaroni.

Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.

Bake at 350° for 45 minutes or until golden brown.

Yield: 8 servings

Quick Lasagna

30 oz. nonfat ricotta cheese

1/4 cup nonfat parmesan cheese, divided

1 egg

28 oz. low-fat spaghetti sauce, divided

1/2 pkg. (9) lasagna noodles, divided

2 1/2 cups part skim milk mozzarella cheese, divided and shredded

Heat oven to 375F.

In a large bowl, combine the ricotta, 2 tbsp. of the parmesan cheese and the egg. In a 9x13 baking dish, spread 3/4 cup of the sauce. Top with 3 noodles, then 1/2 of the ricotta mixture and 1 cup of the mozzarella cheese. Repeat all the layers then top with the remaining noodles and sauce. Sprinkle with the remaining mozzarella and parmesan cheese.

Cover with foil and bake for 10 minutes or until the noodles are tender.

Yield: 8 servings - 5 points each

Orzo with Chicken and Asiago

1 cup fat-free chicken broth

12 oz. skinned and boned chicken breast, bite size pieces

1 cup water

1 1/4 cups orzo, uncooked

1 cup frozen peas, thawed

1/2 cup asiago cheese, grated and divided

1/4 tsp. salt

1/4 tsp. dried rosemary, basil or oregano

1/8 tsp. black pepper

Combine water and broth and bring to a boil. Add chicken and pasta and bring to a boil. Reduce and simmer for 12 minutes, stirring occasionally. Remove from heat, stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tbsp. cheese.

Yield: 4 servings, 7 pts. each

Mediterranean Chicken with Rosemary Orzo

1 lb boneless skinless chicken breasts, cut into 1 inch strips

1 1/3 cups orzo pasta, uncooked
1 1/2 cups (about 2 medium) zucchini, julienned or chopped
1 medium green pepper, chopped
1 1/2 cups (about 3) plum tomatoes, choppped
2 cloves garlic, minced
1 (14 1/2 ounce) can fat free chicken broth
1 tablespoon chopped fresh rosemary leaf or 1 teaspoon dried rosemary
1/2 cup water
1/2 teaspoon salt

Preparation
1. Spray a 10-inch skillet with cooking spray and heat over medium-high heat.
2. Add the chicken and stir-fry for about 5 minutes (until browned).
3. Stir in the chicken broth, orzo and garlic.
3. Heat until boiling; reduce the heat, cover and simmer for about 8 minutes (or until the liquid is absorbed).
4. Stir in the remaining ingredients; bring to a boil.
5. Cover and simmer, stirring once, for about 5 minutes (until the pepper is crisp-tender and the orzo is tender).

Yield: 4 servings

One serving is approximately 450 grams.
WW POINTS per serving: 7
Nutritional information per serving: 364 calories, 2.7g fat, 3.7g fiber

Light Crespelle Recipe

Servings: 16 • Serving Size: 1 • Points: 1 pt
Calories: 52 • Fat: 1.4 g • Protein: 2.5 g • Carb: 7.1 g • Fiber: .2 g
Makes 16 crespelles

• 1 cup flour
• 1 1/2 cups 1% milk
• 2 large egg whites
• 1 whole egg
• 1 tsp oil
• 1/2 tsp salt
• Olive oil spray

Put all the ingredients in the blender. To make crespelles, heat a 6" non-stick frying pan on medium-low heat. Lightly spray pan using olive oil spray and pour 2 tablespoons of batter into the pan, slowly swirling the batter around the pan to cover evenly. Cook about 30 seconds. Flip and cook another 10 seconds. Remove andplace on a plate and repeat the process with the remaining batter. Makes 2 cups batter.

Homemade Spinach Manicotti

Servings: 8 • Serving Size: 2 manicotti • Points: 8 pts
Calories: 376.50 • Fat: 18 g • Protein: 24.7 g • Carb: 29.1 g • Fiber: 3.2 g

• 16 oz part skim ricotta cheese
• 2 cups 2% milk reduced fat mozzarella cheese, shredded (reserve 1/2 cup)
• 1 large egg
• 10 oz package frozen spinach, thawed and drained
• 1/4 cup Parmesan Reggiano
• salt and pepper
• 16 crespelles
• 32 oz marinara sauce or Filetto di Pomodoro

Preheat oven to 375°.

In a large bowl, combine ricotta, 1-1/2 cups mozzarella, egg, spinach, parmesan cheese, salt and pepper.



Fill each crespelle with 1/4 cup spinach filling and roll. In a large baking dish, (or two smaller dishes) pour a little sauce on the bottom of the dish. Place rolled manicotti seem side down onto baking dish. Top with a little more sauce and remaining mozzarella cheese. Cover with foil and bake about 20-25 minutes.

Chicken Salad with a Twist

8 oz. uncooked spiral pasta

2 1/2 cups cubed cooked chicken

1 medium onion, chopped

2 celery ribs, chopped

1 medium cucumber, seeded and chopped

1/2 cup sliced ripe olives

1/3 cup zesty Italian salad dressing

1/3 cup mayonnaise

2 tsp. spicy brown or horseradish mustard

1 tsp. lemon juice

1/2 tsp. salt

1/4 tsp. pepper

3 plum tomatoes, chopped

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives.

In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes.

Yield: 12 servings

Special Sesame Chicken Salad

1 (16 oz.) pkg. bow tie pasta

1 cup vegetable oil

2/3 cup white wine vinegar

2/3 cup teriyaki sauce

1/3 cup sugar

1/2 tsp. pepper

3 (11 oz.) cans mandarin oranges, drained

2 (8 oz.) cans sliced water chestnuts, drained

2 cups cubed cooked chicken

1 1/3 cups honey roasted peanuts

1 (9 oz.) pkg. fresh spinach

1 (6 oz.) pkg. dried cranberries

6 green onions, chopped

1/2 cup parsley, minced

1/4 cup sesame seeds, toasted

Cook pasta according to package directions; drain and place in a very large bowl. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.

Just before serving, add the remaining ingredients; gently toss to coat.

Yield: 22 servings

No-Cream Alfredo Sauce

1 (12 oz.) can evaporated milk

2 tbsp. powdered milk

1/4 cup butter

2 tbsp. flour

3/4 cup grated Parmesan cheese

1/2 tsp. garlic salt

1/2 cup milk

1 cup mushrooms, optional

1 cup thinly sliced grilled chicken pieces, optional

hot pasta

Shake together powdered and evaporated milk; set aside. Melt butter in medium saucepan; stir in flour and cook until bubbly. Gradually whisk evaporated milk into the sauce and cook over medium heat, stirring, until bubbly. Reduce heat; add Parmesan cheese and garlic salt; stir until melted. Thin sauce to desired consistency by stirring in up to one half cup milk. Add optional mushroom and/or chicken pieces; heat through and serve over hot pasta.

Yield: 6 servings