I’m making dinner tomorrow night for company…but I feel like I need one more thing to add?
The extra has to be easy to make.
Baked Macaroni and Cheese
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.
Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
Bake until top is golden, about 30 minutes. Yields about 1 cup per serving
and for dessert i’m making fat free chocolate cake
Cake:
2 cup of flour
1 1/2 cups of sugar
1/2 cup of cocoa powder
2 teaspoons of baking soda
1 cup of ff sour cream
1 cup of skim milk
1 tablespoon of vinegar
2 teaspoons of vanilla extract
nonstick spray oil
Frosting:
1 1/4 cup of cold skim milk
4 ounces of fat free cream cheese softened
1 1-ounce box of sugar free chocolate pudding
8 ounces of fat free whipped topping
Preheat oven to 350 degrees F. To make the cake batter, combine flour, sugar cocoa and baking soda. Add sour cream, milk, vinegar and vanilla; mix only until blended (do not overmix). Coat a 9 x 13 pan with spray oil. Pour batter into pan. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature.
To make the frosting, blend milk and cream cheese in a food processor. Add pudding mix. Blend two minutes. Fold pudding mixture into whipped topping in a separate bowl. Chill. Frost cooled cake and then refrigerate until ready to serve.
I feel like i need something else besides mac and cheese and cake…gotta be healthy too!
My friend and I like salad, but the guy doesn’t like salad….I could make salad though..i’m excited… 
the main course is the mac and cheese cause it’s baked, it’s considered a main meal on the weight watcher site.
How about a Cobb Salad? It is easy to make and (unless you are a vegetarian) will add a little protein to your menu with out cooking another entree. Here is an easy recipe. Remember this salad is very versatile. You could get a rotisserie chicken from the market or omit it and just use baby cocktail shrimp..etc. Just use your imagination. Also, use your favorite salad dressing or whatever you have on hand
Easy Cobb Salad
Ingredients
1 pound thick sliced bacon, cut into 1/2-inch pieces
One 15-ounce jar chilled blue cheese dressing
One 12-ounce bottle French vinaigrette
8 ounces trimmed romaine lettuce, thinly sliced (12 cups packed)
1 large roast chicken (28 ounces), skinned, boned, diced (about 4 cups)
13-ounces cherry tomatoes, halved (2 cups)
4 ounces blue cheese, crumbled (about 1 cup)
3 ripe avocados, halved, peeled, pitted, diced
4 hard-boiled eggs, peeled, chopped
2 cups chopped green onions
Preparation
1 Cook bacon in heavy large skillet over medium-high heat until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Mix both dressings in medium bowl. Set bacon and dressing aside.
2 Arrange lettuce on large platter. Top with bacon, chicken, tomatoes, cheese, avocados, eggs, and green onions in alternating strips atop lettuce.
3 DO-AHEAD TIP: Dressing can be made 1 week ahead. Cover; chill. Salad can be made 4 hours ahead. Squeeze some lemon juice over the avocado to prevent it from browning, then cover the salad with plastic wrap; chill.
4 OPTIONS: Mix 1/4 cup chopped fresh basil or chives into dressing before using.
5NOTE: This salad is so versatile, that if you like seafood, you can replace the chicken with cooked shrimp or crabmeat and omit the blue cheese. And for the dressing, substitute refrigerated thousand island (found in the produce section of the market near the bagged lettuce) for the blue cheese. Make it spicy by adding hot pepper sauce to taste.
Your guest’s will love this, but if it sounds like too much, then my suggestion would be a simple tossed green salad at least.
chuckwagon stew."ITS NOT A JOKE"Someone asked for a real recipe!?
I’d make a salad. Something light and crunchy to balance out the rich food. Use a mix of greens and add carrots, radishes, cucumbers and celery. Top with a light vinaigrette or just a mix of olive oil and red wine vinegar.
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Homemade Mashed Potatos
You need
.potatos(hot)
.butter
.1 cup milk
. chives ( optional)
mash all together
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Yes you definitely need something else - some kind of veggie. How about a nice tossed salad - that is healthy. If you don’t want a salad - steamed broccoli would work - you could squirt it with the I Can’t Believe It’s Not Butter Spray.
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i believe you should add chicken and maybe even a salad ..
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i would serve just a side of vegatables….like succotash(which is lima beans and corn) or spinach perhaps. You can fry some garlic and add a little parmesean cheese and bread crumbs to the spinach,,gives it a nice taste.
have fun!
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A summer salad of some sort? I love capri salads; fresh tomato, basil and fresh mozzarella cheese with some balsamic dressing. yum
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Definitely need a side of broccoli! Sounds yummy!
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Something neat I just discovered to add to a salad: store bought macaroni salad.
it has the "dressing" built in so no need to add fattening dressings.
I prefer salads with as little dressing as possible
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A crisp green salad with a vinagrette would be nice, or maybe a bean salad and some crusty rolls.
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Grilled Chicken would go really well. Marinate some in italian dressing or Caribbean Jerk seasoning.
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where is the main course? I think a baked salmon would do nicely.
Line a cookie pan with foil, and lay a raw slab of salmon on it.
Put olive oil, garlic cloves and capers in the blender, the brush on the salmon and bake till done. salt and pepper to taste.
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You made me hungry!! Thanks alot!
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me
You might throw in a couple of cans of albacore tuna, drained, unless you’re a vegetarian. I would add big salad with cukes, radish, chopped carrot, red cabbage AND a plateful of sliced large tomatoes. Also dinner rolls or garlic bread. People need something to crunch at a meal.
And they need color in their plate.
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Add skin-free and boneless cooked chicken to your macaroni dish. It will be more like a casserole and a meal in itself.
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How about a Cobb Salad? It is easy to make and (unless you are a vegetarian) will add a little protein to your menu with out cooking another entree. Here is an easy recipe. Remember this salad is very versatile. You could get a rotisserie chicken from the market or omit it and just use baby cocktail shrimp..etc. Just use your imagination. Also, use your favorite salad dressing or whatever you have on hand
Easy Cobb Salad
Ingredients
1 pound thick sliced bacon, cut into 1/2-inch pieces
One 15-ounce jar chilled blue cheese dressing
One 12-ounce bottle French vinaigrette
8 ounces trimmed romaine lettuce, thinly sliced (12 cups packed)
1 large roast chicken (28 ounces), skinned, boned, diced (about 4 cups)
13-ounces cherry tomatoes, halved (2 cups)
4 ounces blue cheese, crumbled (about 1 cup)
3 ripe avocados, halved, peeled, pitted, diced
4 hard-boiled eggs, peeled, chopped
2 cups chopped green onions
Preparation
1 Cook bacon in heavy large skillet over medium-high heat until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Mix both dressings in medium bowl. Set bacon and dressing aside.
2 Arrange lettuce on large platter. Top with bacon, chicken, tomatoes, cheese, avocados, eggs, and green onions in alternating strips atop lettuce.
3 DO-AHEAD TIP: Dressing can be made 1 week ahead. Cover; chill. Salad can be made 4 hours ahead. Squeeze some lemon juice over the avocado to prevent it from browning, then cover the salad with plastic wrap; chill.
4 OPTIONS: Mix 1/4 cup chopped fresh basil or chives into dressing before using.
5NOTE: This salad is so versatile, that if you like seafood, you can replace the chicken with cooked shrimp or crabmeat and omit the blue cheese. And for the dressing, substitute refrigerated thousand island (found in the produce section of the market near the bagged lettuce) for the blue cheese. Make it spicy by adding hot pepper sauce to taste.
Your guest’s will love this, but if it sounds like too much, then my suggestion would be a simple tossed green salad at least.
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How about some shish-kabob & a salad?
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You should do chicken, fish or something with it. Even a burger would do. Or like someone else suggested add a little chicken or tuna to the mac and cheese.
Also a salad with lots of bell peppers, shredded carrots and avacado would be good.
A green veggie like peas, green beans, asparagus, or broccoli. Not only do these go nice with the mac and cheese but when you present it the extra color will make everything look even better. Sounds good though.
Also maybe a few sliced fresh strawberries or some raspberries to go with dessert.
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I have to say I like your name. My name is also Chesney.
Bake some chicken breast and cook some green beans and a green salad and don’t forget dinner rolls.
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It definitely needs some sort of salad. Those pre-washed and cut bags of salad veggies work well for a one off (they don’t keep long after you open them), as you can choose a variety of greens in one bag. You can serve them alone, or add tomatos, radish, red onion, cucumbers, and/or whatever sounds good to you. With the cheese and some tart ingredients in your recipes, perhaps a nice greek style salad dressing would go well.
Use 2 parts veg or olive oil to one part red wine or cider vinegar. Squeeze in the juice of one small lemon, then garlic salt and pepper to taste.
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What about a side of sliced cucumbers, onions with vinegar. I like to use seasoned rice vinegar. Its easy to make.
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