See a Pattern?

If you have been reading my blog the last couple of weeks, you may have noticed a trend. I am using a lot of Weight Watchers recipe. That's no mistake. Here's my confession: I am doing Weight Watchers. I had success several years ago, and due to a wedding, busy life, and being lazy, I have gained some weight. So, the next few months, you will see a pattern of healthy recipes on my blog.

Tonight, it was Stovetop Macaroni and Cheese. Not Stovetop stuffing, but stovetop being the cooking method. This is a very easy recipe to put together. It takes no more than 30 minutes start to finish. Really, it only takes 10 minutes if the pasta is already cooked. That's the number one reason why I like it. Number two is that it's tasty, and the ingredients are minimal. Who doesn't have a can of diced tomatoes laying around? Who doesn't have some cheddar cheese in the fridge?

You may think that tomatoes in macaroni and cheese is odd. Well, it's not. Especially if you understand my love obsession with tomatoes. I could eat them every meal. I sometimes do actually. For instance, I had a sliced tomato on my egg and muffin sandwich this morning. For lunch, my soup had tomatoes in it. For dinner....well, you get the idea.

The picture below doesn't do this dish justice. It is really really good. I paired dinner with a green salad and a little of my homemade applesauce (see previous entry). It was perfect. I think I covered every food group in the meal. Well, except meat. But who needs meat anyways?

So, for all you Weight Watchers fans out there, this one is for you! You can still have your macaroni and cheese, just in moderation.

And the picture reminds me that I either need a new camera, or need to learn to take better pictures! Oh well. The point of this blog is really for me anyways. I like to track the recipes I have made in months past. Maybe my upcoming vacation can hone my camera skills. One can only hope right?

Stovetop Macaroni and Cheese

from: Weight Watchers

1 tablespoon butter

2 tablespoons flour

1 can (14.5 oz) diced tomatoes, do not drain

1.5 cups shredded reduced-fat mild cheddar cheese

1/2 low-fat milk (1%)

2 tablespoons grated Parmesan

1/2 teaspoon dry mustard

1/2 teaspoon salt

4 cups cooked elbow macaroni

1. Melt the butter in a large nonstick skillet over medium-high heat. Add the flour, and cook, stirring constantly, until golden, about 1 minute. Add the tomatoes, and cook, stirring constantly, until the mixture bubbles and thickens slightly, 2-3 minutes.

2. Stir the cheddar, milk, Parmesan, mustard and salt into the skillet. Cook, stirring constantly until the cheese melts and the mixture is smooth, 2-3 minutes.

3. Stir the pasta into the skillet and cook until heated thoroughly and well coated, 1-2 minutes. Let stand 2 minutes before serving.