NOODLES:"
2 jars of Hearts of Palm
Water or chicken broth
CHEESE SAUCE:
1/4 cup butter
3 TBS Cream Cheese
1/4 cup beef/chicken broth
1 cup sharp cheddar cheese, shredded (shred from a block)
1/4 cup Parmesan cheese, shredded (shred from a block of cheese)
Sea salt and pepper (to taste)
1/2 cup sharp cheddar (for topping)(shred from a block)
Preheat oven to 375 degrees F. Bring a large pot of chicken broth OR water to a boil. Season the water with salt. Spray the baking dish with olive oil spray. Cut the Hearts of Palm into macaroni noodle shapes. Cook the Hearts of palm in the boiling broth or water until tender, about 5 minutes (You could do this in a microwave too). Drain well and pat between several layers of paper towels to dry. Transfer the hearts of palm to an 8x8 baking dish and set aside.
In a saucepan, melt butter over medium heat. Stir in cream cheese and broth. Cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Add salt and pepper to taste. Remove from heat, pour over the veggie, and stir to combine. Top with the additional 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Makes 6 servings. I LOVE THIS DISH!
NUTRITIONAL COMPARISON (per serving):
KRAFT Dinner Mac-n-cheese = 410 calories, 48 carbs, 1 fiber
"Healthified" Mac-n-cheese = 239 calories, 4.9 carbs, 2.7 fiber
barbo'slowcarbkitchen
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