My hubby and I decided to head down to Whyte Ave (Edmonton, Alberta) to grab a nice cold Sorbetto at Block1912. As we were sitting there on the couch reading the menu they have posted on the wall my hubby noticed a Jalapeno Bacon Mac & Cheese dish. At that moment he turned to me and said you can totally make that dish low fat. So here we have a Low Fat Mac & Cheese recipe. This entire dish is approx. 6 weight watcher points. The image above is my hubby’s dish and the one below is mine. I beefed mine up with green peppers, onions and zucchini. Since this recipe uses one box it serves 2. For a family of 4 just double the recipe. I am not a fan of processed foods however I do love myself a box of KD every now and then and this recipe makes it a little more ohh la la gourmet.
1 Box Kraft Smart KD (image below)
1/3 cup of 1% or Non Fat Milk
1 table spoon of Low Fat Margarine
4 strips of Presidents Choice Turkey Bacon
Optional ( 3 tbs onions, 3 tbs of Green Peppers, 1/4 cup zucchini)
Cook Mac & Cheese according to package but cut down on the Margine. If you need more liquid add a bit more MIlk.
Heat Turkey Bacon in a pan. Once heated cut in to small pieces.
Cut up Jalapeno’s.
Add Jalapenos and Turkey Bacon to Mac & Cheese. Serve and Enjoy
Cook Green Peppers and Onions in a small pan with water until slightly soft.
Add in Zucchini to heat.
Toss in your individual bowl of Mac & Cheese or add to the entire pot if the hubby wants extra vegetables too. Serve and Enjoy.
The Pasta in this Mac and Cheese is made with Cauliflower so it’s slightly healthier.
Here’s another modified Hungry Girl recipe. I find the original recipe is not very filling and in a few short hours I am starving again. My secret is when I pour my self a serving (1.5 cups of chilli) I then add 1/3 cup of heated Soy Crumbles to my bowl. This provides the filler I need with out all those added points. For the entire serving with the soy it’s 4 weight watcher points. It’s 3 weight watcher points with out the extra soy. I also tweaked the amount of everything in the pot, I don’t like wasting food and 3/4 of a can of beans will leave me with 1/4 left over. What will I do with 1/4 cup of beans???? I hope you enjoy this modification as much as I do.
4 3/4 cups canned tomato sauce
1 can of canned diced tomatoes with green chiles
1 small can of chopped jalapeno’s. Easy to find in the Mexican aisle
1 1/2 tbsp. chili powder
1 tsp ground cumin
2 tsp crushed garlic
2 cups peeled and chopped carrots
2 cups chopped onions
2 cups chopped mushrooms
2 large bell peppers chopped and seeded (does not matter what color)
1 cup frozen corn or mixed veggies. I have used both
1 can black beans rinsed and drained
1 can red kidney beans rinsed drained
2 tsp Worcestershire sauce
.5 tsp of Chile flakes for some added heat
1/3 cup of Soy Crumble to be added after served in your bowl.
In a large pot over low heat on the stove, combine tomato sauce, diced tomatoes with green chiles, jalapeños, chili powder, cumin and stir.
Add garlic and carrots.
Stir and continue to cook for about 5 minutes.
On the side bring a large pan to medium heat and add onions, mushrooms, peppers, 1/2 cup water and cook for about 5 minutes stirring occasionally.
Drain access water from cooked veggies and transfer to the large pot of sauce.
Add Frozen veggis, beans, and Worcestershire sauce to the pot and mix.
Cook over low heat for 2 hours, stirring every so often.
Once cooked place about 1.5 cups in a bowl and add 1/3 cup of heated soy crumbles and dig in.