Here's this week's menu and BONUS RECIPE!
Monday:
Grilled Chicken Legs
Sauteed Onions and Peppers
Quinoa
Tuesday:
Smoked Sausage
Macaroni and Cheese (Homemade)
Green Beans
Wednesday:
Barbecue Pork Ribs
Baked Beans
Salad
Thursday:
Spaghetti and Meat Sauce
Salad
Friday:
Taco Night
Saturday:
TBD - Celebrating my dad's birthday!
Sunday:
Snack Plates (fruit, cheese, and crackers!)
Macaroni and Cheese
8-10 servings (side dish - 1/4 cup)
4-6 servings (main dish - 1 cup)
1 lb low-carb or whole wheat elbow macaroni (or other shape you like), cooked according to package directions
2 T butter
2 T soy or whole wheat flour
2 C Warm Low-Fat Milk
1/2 Lb shredded cheese (I use cheddar, but you can use a combination of cheeses if you like!)
2 T grated Parmesan
1 tsp ground mustard
2 tsp garlic powder
2 T Worcestershire sauce
salt and pepper to taste
In a saucepan melt the butter over medium heat. Add flour and stir with wooden spoon to combine. Continuing stirring, cook 2-3 minutes over medium heat then change to a whisk and whisk in the milk slowly.
Once well combined, return to the wooden spoon and cook, stirring frequently, over medium heat until thick (will coat the back of your spoon). Turn off heat and add cheeses and seasonings, stirring with a whisk until melted and combined. Pour over pasta and stir gently to combine.
*make it even better!*
Turn out into a casserole prepped with cooking spray and bake at 425 degrees until hot and bubbly!
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