Nacho Mac & Cheese

I'm having a blast with the 300 calorie meals lately. My energy levels are back up, and I can wake up ready to rock n roll in the mornings and still have energy to do cardio and some horsing around in the evenings. Among other things, I've become more adventurous in cooking creations. This meal may take some tweaking in the future, but it served its purpose tonight.. a healthier version of mac n cheese.

[I'll inject a photo the next time I prepare this meal.]

Ingredients
63 grams Ronzoni Smart Pasta - Elbow Macaroni
1/2 cup milk (I use 1% organic)
1 tbsp. Wondra
1 tbsp. nacho cheese popcorn seasoning
Pepper
Paprika (optional)

Method

• Bring a small pot of water to a boil
• Toss in the macaroni, then move on to the sauce
• In a saucepan, mix milk and Wondra
• Heat saucepan on medium setting, stirring sauce very frequently
• After a few minutes, sauce will show thickening, add a few shakes of pepper
• Super optional - add a few shakes of paprika (this actually makes it a little spicy in the end)
• Continue stirring sauce and preparing macaroni
• Once sauce reaches the consistency of thick ketchup, mix in the cheese seasoning
• Drain finished macaroni, stir in sauce

A few notes

1. Smart pasta rocks. I personally like the taste as much as traditional pasta and it has a good amount of calcium and a bit of fiber as well. I recommend replacing any current pasta dishes with Smart Pasta for the nutritious benefit.
   
2. The nacho cheese popcorn seasoning I have is very low sodium and 1 tbsp. has 24 calories. I picked it up at wally world.
   
3. If you're used to adding salt or just have an average American salt diet (i.e. high sodium diet), this meal will not provide you with that salty taste each bite. I've put a decent amount of effort in reducing my personal sodium intake, and after a while, adding additional salt is rarely part of my culinary ways. If you're not concerned, add a few shakes of kosher salt to the sauce and you'll likely have a greater appreciation for this meal.
4. I have no idea what 63 grams of pasta comes out to in cup fractions, but I'll take a measurement next time. The amount was chosen since it comes out to about 200 calories of pasta. You can wing it pretty easily since a serving is 180 cals and tossing in a few more elbows. If you have a small food scale, that serves this purpose.
   

Cincinnati Chili

I hadn't heard of "Cincinnati Chili" until visiting my mom in Cinci for Christmas in 2001, but it was clear that I had to try this local favorite while there. It's nothing like Texas chili, but I recommend you try it at least once because it is pretty unique. This is great as a crock pot recipe. I haven't tried it with vegetarian ground "beef," but I'd expect it to be pretty good (as I've been using more vegetarian meats in my cooking and many are the same or better than real meats).

Ingredients
1/2 lb. lean ground beef
1 can (29 oz.) tomato sauce
1 can (14 1/2 oz.) peeled whole tomatoes
1 small onion, chopped
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp salt
1/2 tsp pepper
1 1/2 tbsp chili powder
1 tbsp white vinegar
1 clove garlic (whole)
3 bay leaves
Prepared spaghetti
A heap of small shredded mild cheddar cheese (mild is important, as is small)

Method

• Brown beef, cook onions with it and drain
• Add beef & onions to crock pot
• Add rest of ingredients to crock pot (this recipe is so easy!)
• Cook on low, 4-5 hours
• Remove bay leaves and garlic
• Serve on a bed of spaghetti

Options - 3-way, 4-way, 5-way

• 3-way
• Add a heap of shredded mild cheddar on top of chili
• 4-way
• Add a heap of shredded mild cheddar on top of chili
• Add fresh chopped onion on top of cheese
• 5-way
• Add a heap of shredded mild cheddar on top of chili
• Add fresh chopped onion on top of cheese
• Add kidney beans on top
• Coneys (little hot dogs)
• Place a prepared hot dog in a bun, top with chili, serve as is or 3- 4- or 5-way
• If desired add mustard to hot dog before topping

Skillet Lasagna

Meatloaf mix is a combination of ground beef, pork, and veal. If you can't find it, ground beef (or whatever other ground meat you may have on hand) works just fine.

Ingredients
1 (28 ounce) can diced tomatoes
water
1 tablespoon olive oil
1 medium onion, minced
1/2 teaspoon table salt
3 medium garlic cloves, minced or pressed
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles, broken into 2 inch pieces
1/2 cup grated parmesan cheese (plus 2 more tablespoons)
ground black pepper
1 cup ricotta cheese
3 tablespoons fresh basil, chopped

Method

1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
2. Heat oil in large, nonstick skillet over medium heat until shimmering.
3. Add onion and salt and cook until onion begins to brown (about 5 minutes).
4. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
5. Add meat and cook, breaking apart meat until no longer pink (about 4 minutes).
6. Scatter pasta over meat but do not stir.
   
7. Pour diced tomatoes with juices and tomato sauce over pasta.
8. Cover and bring to simmer.
9. Reduce heat to medium-low and summer, stirring occasionally, until pasta is tender (about 20 minutes).
10. Remove skillet from heat and stir in 1/2 cup parmesan.
11. Season with salt and pepper.
12. Dot with heaping tablespoons ricotta. Cover and let stand off heat for 5 minutes.
13. Sprinkle with basil and remaining 2 tablespoons of parmesan.