Friday Cooking Adventures

I have been a busy bee today. Aside from having a very long and somewhat challenging day at work... I got to leave at my regularly scheduled time of 4 PM and was so thankful that it is the weekend.

I have decided that Friday's are my favorite day of the week. Usually, the work day goes by quickly and I feel semi-fulfilled because of what I accomplish there. And now that Fall TV is back on, me and my TiVo have a lot of catching up to do by the time Friday rolls around.

This afternoon, I was inspired to do a longer workout than normal. I coincidentally wanted to go to the grocery store to pick up a few things for this weekend's cooking adventures. So, I decided to combine the two! Working out seems to go by much faster when I have a purpose. I jogged the 1.5 miles to Harris Teeter, loaded up (well, bought what I could stow away in a canvas shopping bag) and walked on my merry way back to my apartment - I decided to take the long(er) way around. There was a cool, crispness in the air and I really enjoyed my walkjog today. It also might have to do with my new (amazing) shoes. They deserve a dedicated post. Stay tuned.

I had an unfortunate hair tie emergency mid-jog. Note to self: always store a backup on your wrist. Whoops. My hair was too much for this hair tie. I did the best I could, but this was the result...

Oh well! At least I didn't trip and fall...

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I mentioned I was a busy little bee - In the kitchen! I sliced, diced, boiled, baked, and slow cooked. All in all, it was a successful evening in the kitchen.

In the mini-Crock Pot: Crock Pot Applesauce courtesy of SkinnyTaste

I will let everyone know how this turns out tomorrow! It will be a nice accompaniment to my Pumpkin Oatmeal Pancakes in the AM. 1 point plus per serving!

In the Rubbermaid Glass: Tortellini and Tofu Soup recipe a la Katie!

This turned out delicious. This was my first time cooking with tofu, legit tofu, on my own. I bought super firm, already cubed. I am proud of my first adventure with tofu and can't wait to try cooking it again soon! 6 points plus per serving.

On the cooling rack: While the tortellini and tofu soup was on the stove, I whipped up some Pumpkin Softies. Hungry Girl sent out this recipe in her e-mail yesterday, and I knew immediately that I had to try making these (and I don't really bake...) They. Are. Heaven. I substituted chocolate chips instead of raisins (ew.) for no change in points plus values.

Check it out! The perfect nighttime snack. 3 points plus for the softie, two for the glass of skim milk.

How do you relax on a Friday night? Working out? Cooking? Eating? Watching TV? All of the above for me!!! I am ready to get in my freshly made bed, with clean sheets and watch Chopped or a bad Lifetime movie on demand. I hope everyone enjoys their evening as well!

Mushroom Mac and Cheese - Lightened Up

I really enjoy cooking simple, healthy recipes... and I have quite a few in my repertoire.

One of my favorite (unhealthy) things to make is homemade macaroni and cheese, and I do admit I am pretty good at it... I think the lightened up version is good as well! I was craving some comfort food tonight and had all the fixin's, so I decided to make a mushroom version of lightened up mac and cheese. I must admit, this is one of the best recipes I have made - ever. While I fly by the seat of my pants in the kitchen and don't usually follow recipes, I will try and recreate this so you can try it at home!

This recipe is for one large serving... This recipe would also make a good sized portion as a side dish for two. I cooked everything in 'stages' in one medium sized pot.

1.5 Servings - Ronzoni Smart Taste Elbows
2 cloves garlic, minced
Fresh Mushrooms, diced
Dash of olive oil
1 tbsp light butter
1 tbsp whole wheat flour
1 c. skim milk
Pinch of red pepper
Pinch of dry mustard
Salt and pepper to taste
2 oz. low-fat sharp cheddar cheese

Stage 1:

Cook pasta and drain. Set aside.

Stage 2:

Saute garlic and diced mushrooms in a small amount of olive oil on medium heat until cooked through. About 5 minutes. Set aside.

Stage 3:

Melt butter over medium heat. Add flour and combine. Cook until heated through, about 2 minutes.

Add skim milk. Cook over medium heat until it comes to a low boil, stirring constantly. Sauce will begin to thicken. If it doesn't, add more flour as needed. If it is too thick, add more milk as needed.

Add cooked mushrooms and garlic, stirring well. Add cheese and stir until melted. Add salt, pepper, red pepper, and dry mustard to taste.

Put cooked pasta in to sauce and combine until pasta is completely coated.

Stage 4:

Serve immediately and enjoy!

This is a really easy and filling recipe. I calculated 13 Weight Watchers Points Plus - you definitely get your 'bang for your buck' with this macaroni and cheese. It tastes really bad, but you are using lightened up ingredients!!

Let me know if you end up recreating and how you like it! There is enough sauce that comes out of this recipe, you could add additional veggies such as broccoli or asparagus, or add more pasta.