Mac and Cheese with Polish Sausage

I am not sure if I have mentioned my love for cheese before. Well I do. I love Mac and cheese. Growing up I am pretty sure I followed a strict cheese diet which included Grilled Cheese and Mac and Cheese maybe with the occasional chicken thrown in. 


My relationship (yes relationship) with Mac and Cheese has gone in phases, starting with the blue box, moving to the orange box, then to the Blue Box but in the microwave, to the box with the bunny and now from scratch. This is my definition of comfort food. Brings me back to Minnesota.


As I have entered adulthood I came to the realization, mac and cheese is not waist friendly. Not to worry, I have a fabulous cookbook The Most Decadent Diet Ever! And I found this recipe. This was my first time (gasp) making Mac and Cheese from scratch, it was easy and tasty. 


Happy Tasting!


Mac and Cheese with Polish Sausage
4 ounces of extra lean kielbasa or smoked turkey sausage. (we used chicken sausage).
1 cup dried elbow macaroni
2 teaspoons unbleached all-purpose flour
1/4 cup fat free milk
1/8 teaspoon salt
3 1/2 ounces (1 3/4 cups) finely shredded Cabot's 75% Light Cheddar Cheese, or your favorite low-fat Cheddar.


Bring a medium pot of lightly salted water to a full boil. Cut the sausage into 1/4 inch-thick slices.
Add the macaroni and the sausage to the pot and cook, stirring occasionally, until the macaroni is cooked al dente, about 5 minutes. Drain
Meanwhile, mix the flour with just enough milk to form a paste in a small bowl. Slowly add the remaining milk, stirring as you do, making sure to remove any lumps. Place a medium saucepan over medium heat. Pour the milk mixture into the saucepan. Stir in the salt. Add the cheese and continue to stir the mixture with a wooden spoon until the cheese is completely melted and the mixture starts to thicken. When the mixture is almost smooth, stir in the cooked macaroni and sausage until is is well incorporated. Serve immediately. 

Source: The Most Decadent Diet Ever! by Devin Alexander

Kalamata-Balsamic Chicken with Feta

Kalamata-Balsamic Chicken with Feta

Feta cheese is one of my favorite things, as is olives. When I saw this recipe, it was sure to be a winner. I have dreams of eating my way through Greece.  The olives, tomatoes and feta compliment each other perfectly.  A sure winner for us. Happy Tasting!

What you need:

4 skinless, boneless chicken breast halves

1/2 teaspoon freshly ground black pepper

Cooking Spray

1 cup grape tomatoes, halved

16 pitted kalamata olives, halved

3 tablespoons crumbled feta cheese

2 tablespoons small basil leaves

Directions:

1. Sprinkle chicken evenly with pepper.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6-7 minutes on each side, or until done. Transfer chicken to a serving platter, keep warm.

3. While chicken cooks, combine tomatoes, olives, and vinaigrette in a medium bowl.

4. Add tomato mixture to pan; cook 1 to 2 minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil.

Source: Cooking Light: Fresh Food Fast

Peach-Glazed Salmon with Raspberries

Peach-Glazed Salmon with Raspberries

One of my favorite things about cooking and eating for that matter is to try different flavors together.  Sometimes I think to myself. Genius. How on earth did someone think of that and how amazing it tastes.  I used to be a bit reluctant to mix fruit with my food. Specifically, meats, seafood, and vegetables. I liked to have my fruit completely on its own. Well, apparently I have been missing a lot. I saw this recipe and had to try it. It's perfect for summer or spring, which I am dreaming about. Happy Tasting!

1/2 cup peach spread (I used some that a former student gave me)

1 1/2 tablespoons dark brown sugar

2 tablespoons balsamic vinegar

1/8 crushed red pepper

1 cup fresh raspberries

4 salmon fillets

1/4 teaspoon salt

Cooking spray

1. Prepare grill

2. Combine peach spread and next 3 ingredients in a medium saucepan over medium-high heat. Cook 2 minutes, stirring frequently. Reserve 2 tablespoons sauce. Add raspberries to pan; cook over medium heat for 1 minute. Stirring gently.

S3. Sprinkle fish evenly with salt. Place fish, skin sides up, on grill rack coated with cooking spray; grill 4 minutes. Turn fish over; grill  4 minutes or until fish flakes easily when tested with a fork, basting with reserved 2 tablespoons sauce. Spoon raspberry sauce evenly over salmon.

Source:  Cooking Light: Fresh Food Fast Myrecipes.com