Broccoli Bacon Mac & Cheese

OK, people, I am a whole foods kind of eater these days, but - like many children of the 70's - I grew up on that nasty, totally fakey-fake Kraft Mac & Cheese.  And, truth be told, I like it.  I thought that, once I started eating healthy, that I would need to pretty much give that up.  BUT NO!  Cooking Light has come up with a brilliant way to make vegetables taste like Kraft Mac & Cheese.  And, it's easy.  And, it has bacon in it.  Note that this one tastes a bit better the night you make it than via leftovers.  But, that didn't stop me from eating it for several days - grin.  Awesome new find.  Think I'll make it again this week.

• 2 slices center cut bacon
• 3 garlic cloves, minced
• 2c unsalted chicken stock
• 1 cup 1% fat milk
• 1x 10 package of frozen butternut squash puree, thawed (OK, this is tough to find, but is really the magic ingredient in this dish.  I found frozen squash chunks that I had to puree myself, but they say you can also use mashed sweet potatoes if that is easier to find)
• 10 oz uncooked elbow macaroni
• 3 c chopped broccoli florets
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 5 oz (1.25 c) shredded sharp cheddar cheese (I used a bit more but used 2% milk cheese, tradeoffs!)

INSTRUCTIONS

• Heat a large skillet over medium high heat. Add bacon, cook till crisp, flipping often.  Remove from pan.
• Add garlic to drippings in pan.  Sautee 30 seconds.
• Add stock, milk and squash.  Bring to a boil, stirring occasionally.
• Add pasta.  Cover, reduce heat and simmer 5 minutes, stirring occasionally.  Stir in broccoli.  Cover and cook 3 minutes or until pasta is done and sauce is thickened.  (NOTE: I like my broccoli softer, so I pre-cooked it a bit before cooking the bacon.)
• Stir in salt, pepper and 4 oz cheese.
• Sprinkle bacon and remaining cheese on top.  Cover, let stand one minute, then serve.

Serves 6

Calories: 339, Fat 10 g (sat fat 5.7g, mono 2.8g, poly 0.7g), Protein 18g, Carbs 45g, Fiber 4g, Chol 29 mg, Iron 3mg, Sodium 566 mg, Calcium 267 mg

Blue Cheese Veal Chops and Yellow Rice

This is a recipe I've been making for a couple of years now and it is not only gourmet but very fast to make.  Definitely a must-try!

• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp paprika
• 4x 6oz lean veal chops, trimmed (lamb chops work as well if you can't find veal)
• Cooking spray
• Boil in bag rice
• 1/2 tsp ground turmeric
• 14 oz can quartered artichoke hearts, drained and coarsely chopped
• 1/2 c chopped green onions
• 1/4 c / 1 oz crumbled blue cheese
• 1 TB yogurt based butter spread (e.g. Brummel & Brown)

Preheat broiler.  Combine salt, pepper, paprika and sprinkle over both sides of chops. Place chops on a broiler pan coated with cooking spray.  Broil 6-7 min each side.  While chops are broiling, boil water and cook rice to package instructions.  Once rice is cooked, add in turmeric, 1/4 tsp salt, artichokes and green onions.  Combine blue cheese and yogurt spread in a small bowl, spread over chops.  Broil for 20 seconds or until cheese is melted.  Serve chops over rice.

Apricot Teryaki Chicken Thighs

I got this recipe from an Ellie Krieger cookbook, my new favorite chef, since everything she makes is real, delicious and easy.  Try these - they're so simple I was able to make them for 20 people at a Boy Scout campout, and I got rave reviews.

Ingredients:

• 1/2 cup all fruit apricot preserves
• 3 TB reduced sodium soy sauce
• 1TB unseasoned rice vinegar
• 1.5 tsp grated fresh ginger
• 1 clove minced garlic
• 1/4 tsp crushed red pepper flakes
• 8 skinless boneless chicken thighs

Instructions:
Put apricot preserves, soy sauce and vinegar into a large microwave safe bowl.  Microwave for 30 sec then whisk until the preserves are dissolved.  Whisk in ginger, garlic and red pepper flakes.  Add chicken and marinate for 15 min.

Preheat broiler to high.  Transfer chicken pieces to a broiler tray.  Broil about 3" from the heat until cooked through and well charred on the surface, about 5 min per side.

I can't find my cookbook at this particular moment, so I don't have calorie counts, but will add those back in once I come across it.