Wednesday, September 14, 2011

317 Mac N Cheese~

Over the last 15 months my food has changed a lot.  And yes I made the decision to “give up” certain foods.   The reality of the phrase “give up” is that I just found alternatives or saved the forbidden food for spec events/times/achievements.  It has been 15 months since I have had true pizza shop chicken wing pizza – that use to be a staple of my diet, A must have!  Now, if I wanted it I take grilled chicken on a whole wheat pizza shell, hot sauce and some crumbled blue cheese. It satisfies the craving for the most part, of course its not a perfect match to the real thing.  I feel that I have not earn real pizza shop buffalo wing pizza ( I know, I know, I have lost 90 pounds but I just don’t feel it’s the time – its my personal decision and motivation).

The fact is…I gained weight from the moment I graduated high school to 15 months ago.  If you are trying to do the math that is 13 years.  During those 13 years I ate my fair share of shit.  If I had been more disciplined and ate in moderation I would not be fighting to lose 100+ pounds.  Its almost as if I ate a lifetime of shit in 13 years.  I met my quota so now I have to be good, I have to be disciplined.

What helps me with the decisions to “give up” foods are the food swaps I have made.
  • Turkey burgers instead of regular
  • Turkey bacon instead pig fat bacon
  • Soy milk in my coffee instead of cream
  • Frozen Greek yogurt instead of ice cream
I have been making these swaps with traditional dinners.  Tonight was Mac N Cheese:
  • One Cauliflower head cut into bite size pieces
  • 8oz of whole wheat pasta
  • 1/2 of a large shallot
  • 1 tablespoon of EVOO
  • 2 tablespoons of cornstarch or flour
  • salt, pepper, thyme to taste
  • 1 Can of chicken broth
  • 1/4 cup of milk
  • 4 oz of Gouda Cheese shredded
  • 1/4 cup of Whole wheat breadcrumbs
  • 1/2 cup of Parmesan cheese
1) Add cauliflower to boiling large pan of water along with the pasta, boil until the pasta is cooked and cauliflower is tender.  Drain and rinse. Dump into your baking dish.

2) While the cauliflower and pasta are cooking…in a medium sauce pan added EVOO and shallots over medium heat.  Cook shallots till they are translucent. 

3) Stir in cornstarch or flour (if the pan has no liquid in the bottom you may need to had a bit more of the EVOO).  Stir the flour into the shallots and liquids to cook the raw taste off the flour. 

4) Whisk in the milk and chicken broth.  Stir regularly till the sauce begins to bubble and thicken.  Add the gouda cheese and remove from heat.

5) In baking dish, mix together the pasta/cauliflower, sauce and half the parmesan cheese.  Top with remaining parmesan cheese and breadcrumbs.

6) Bake for 20 minutes at 350 – enjoy!

This made 6 servings that came to the following for nutritional value:

Cal: 317; Carb: 40; Fat: 10; Protein: 19

My plans for this dish continue..if I am going to make it again as the main dish I am adding chicken or shrimp – some type of protein. I am also thinking of cutting the can of chicken broth in half and replacing it with greek yogurt (plain) to increase the richness flavor of the sauce.  If you were to cut this entire recipe in half, this would be an amazing side dish for like 150 calories.  Plus you could add so many more veggies to this. Roasted red peppers or tomatoes would go so well with the Gouda Cheese.

David and the kids all ate it.  The kids didn’t complain and David said he liked it! SCORE!!!

1 comment:

  1. Go answered my question which was did your kids eat it? Because that is my biggest mind battle. Why make it if they won't eat it!!!