Mac and Cheese Ingredients 3 tablespoons uncooked macaroni pasta 1 tablespoon butter 1 tablespoon all-purpose flour 1/4 teaspoon

salt 1 pinch pepper 1/8 teaspoon onion powder 1/2 cup milk 1/3 cup shredded Cheddar cheese 1 teaspoon bread crumbs 1 tablespoon shredded Cheddar cheese Directions 1. Preheat an oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1 cup baking dish. 2. Fill a small saucepan with water, and bring to a boil. Stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. Drain well, and reserve. 3. In the same saucepan, melt the butter over medium-high heat. Stir in the flour, salt, pepper, onion powder, and milk; whisk until smooth. Cook, stirring, for 2 minutes. Reduce heat to low, and whisk in 1/3 cup cheese, mustard, Worcestershire sauce, and hot sauce. Stir in the cooked macaroni. Spoon the macaroni and cheese into the prepared dish. Sprinkle with bread crumbs and 1 tablespoon cheddar cheese. 4. Bake, uncovered, until the cheese is melted and the macaroni is heated through, about 10 minutes.

Boursin Stuffed Cherry Tomatoes Ingredients: Cherry tomatoes boursin cheese Pistachio nuts, chopped ziploc bag Directions: Trim tops of tomatoes, just barely skimming off tomato flesh to made a flat edge Turn tomatoes over so that they are standing on the flat edge Use a paring knife to slice a hole in the top (what used to be the bottom) of each tomato and gently scoop some seeds out to make room for stuffing Fill the Ziploc bag with cheese Cut a small corner off of the bag Fold over the top of bag and squeeze cheese into hollowed out tomatoes Pick each tomato up and dip the cheese top into a shallow bowl of chopped pistachios

Cheese Stuffed Tomatoes Ingredients: 2 tomatoes 1/3 cup lowfat creamed cottage cheese 1 teaspoon lemon juice 2/3 teaspoon margarine 2 2/3 ounces fresh mushrooms, sliced 1 green onion, sliced thin with top 1 teaspoon flour Preparations: In blender or food processor, whip cottage cheese with lemon juice. In a large skillet, melt margarine. Add mushrooms-onion mixture. Stir in cottage cheese and cook about 5 minutes. DO NOT BOIL. Stuff tomato shells and bake in a preheated 375 degree F. oven for 15-20 minutes. Makes 2 Servings. Broccoli Cheese Soup 1 tablespoon butter, melted medium onion, chopped cup butter, melted cup flour 2 cups heavy cream or half and half 2 cups chicken stock or bouillon pound broccoli, chopped 1 cup carrots, sliced julienne salt and pepper to taste teaspoon nutmeg 8 oz sharp cheddar cheese, grated Directions: Cook onion in 1 tablespoon butter over medium-high heat until tender. Set aside. In a medium saucepan, whisk flour into cup melted butter and cook over medium heat for 3-5 minutes, stirring frequently. Gradually whisk half and half into butter and flour mixture. Whisk chicken stock into half and half mixture and simmer for 20 minutes. Add sauted onions, broccoli and carrots to the soup mixture. Reduce heat to low and cook for 20-25 minutes until broccoli and carrots are tender, stirring occasionally as soup thickens. Puree batches of soup in blender or food processor and return to pot. Reheat soup over low heat. Stir in grated cheese and cook for a few minutes while it melts. Stir in nutmeg and remove from heat.

Chicken and Vegetable Casserole 2 chicken breast halves 1 cup pearl onions 2 potatoes, peeled, quartered 1 cond. cream of mushroom soup, 10 oz can 1 bay leaf 4 carrots, quartered 2 stalks celery, large pieces 1/4 cup chicken broth 1/2 cup skim milk 1/8 teaspoon ground sage Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender. Makes 4 Servings. Zucchini Casserole 1/2 cup minced mushrooms 1/4 cup finely minced onions 1/4 teaspoon garlic powder 1/2 cup melted unsalted butter 4 cups grated zucchini 1 1/4 cups cracker crumbs 1 each egg, beaten 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 cup grated Swiss cheese Combine mushrooms, onions, garlic powder, and butter in a skillet, over a medium flame. Heat and stir for 5-6 minutes, remove from heat. Add zucchini, 1 cup cracker crumbs, eggs, salt, and white pepper-mix well. Transfer to a lightly buttered casserole. Top with grated cheese and remaining cracker crumbs. Bake @ 350 degrees for 35-40 minutes. Serve hot. Makes 6 Servings.

Creamy philly chicken What You Need 4 small boneless skinless chicken breasts (1 lb./450 g) 2 Tbsp. flour 1 Tbsp. oil 3/4 cup 25%-less-sodium chicken broth 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread 1 Tbsp. chopped fresh parsley COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (170F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm. ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese spread; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.