I follow low carb and Diabetes diet.
Mac & Cheese (Pasta or Spaghetti Squash)**
This recipe was broken down for a low carb version.
8 oz. of whole wheat Macaroni (or 4 cups of Spaghetti Squash)
•1 tablespoon of butter
•1 cup of chopped onion
•2 cups skim milk
•2 tablespoon whole wheat flour
•1/2 teaspoon dried mustard
•1/4 teaspoon salt
•1 1/2 cups shredded low fat mozzarella
•1 cup shredded low fat sharp cheddar cheese
•1/4 cup grated Romano or grated parmesan cheese
•1 can (14.5 oz.) diced tomatoes, drained
►Cook pasta per directions on the box. (cook squash by cutting it in half clean out the seeds, bake it or Microwave it till is tender. Use a fork to peel back the “strings”).
►In a sauce pan melt butter then add onion and cook till tender. Add flour and blend. Add milk all cheese and mustard and salt. Stir till cheese is melted.
►Mean while place cooked Macaroni (squash) in a baking pan. Mix in tomatoes. When cheese mixture is ready pour over pasta (squash).
►In a small sauce pan melt 2 tablespoons of butter, add 1/3 cup of whole wheat bread crumbs. Stir till well mixed. Sprinkle over pasta (squash) mixture.
Bake at 350° for about 20 minutes or bubbly and golden brown. Once cooked let set for 5 minutes before serving.
Serves 8 pasta version: 323 calories, 36 carbs, 13 fats, 5 fibers
Squash version: 143 calories approx.✿░S░H░A░R░E░⊰✿ ░T░O⊰✿░S░A░V░E░⊰✿REMEMBER, LIKE, COMMENT, SHARE to continue seeing my posts!Please FOLLOW me here. Thank you all for passing my things around and sharing** http://www.facebook.com/ms.jeanspinFor more great healthy recipes and Tips here’s my awesome page ->https://www.facebook.com/groups/HealthybodywithjeanYou can enjoy some of these great recipes in moderation without feeling guilty with this amazing product -> http://www.losewithsf.com/sf
This rice is so good, especially if you’ve got dietary requirements that you are required to avoid the popular carb! It’s just like fried rice, but without the rice! DEFINITELY FULL OF FLAVOUR!
1 tablespoon sesame oil
1/2 onion, diced
1 garlic clove, minced
minced 300 grams lean bacon, diced
2 cups peas and corn
2 celery stalks, diced
400 gram bean sprouts (husks off, washed, dried & diced into rice size pieces)
1/2 red capsicum (red pepper) diced
1 shallots stalk, diced
2 tablespoons soy sauce
1 tablespoon fish sauce
scallions 2 green tops chopped
Add the sesame oil to a frying pan and heat to high heat. Add diced onion, garlic and bacon pieces and stir through. Once onion is almost transparent in colour add the peas, corn, celery, sprouts, capsicum and half the shallots. Turn the heat down to medium & add soy sauce and fish sauce. Add both eggs to a bowl and whisk. Pop in the microwave on high for 90 seconds until cooked. Turn eggs out onto cutting boarded and dice up. Once the mixture is cooked, transfer to plates and top with chopped egg and the rest of the shallots.
NOTE: – We have also used just lemon juice instead of soy and fish sauce which gives a nice flavour if you’re not wanting to add any sauces.- You can eliminate the sesame oil but cook the bacon first so you have a little oil to use. – We have also used coconut oil which worked well … it just depends on flavours you prefer. They all taste great.
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Source: (38) Sharon’s Shared Recipes