Tuesday, October 18, 2011

Cinnamon Wild Rice Pudding

2 cups cooked wild rice
2 eggs
2 cups milk
1 tsp vanilla
1/2 c. sugar
1 tsp cinnamon
1/2 tsp cloves
3/4 c. rasins (I didn't have any on hand)

Stir all ingredients together and bake in a casserole dish at 350 for 1 hour or until set.
Recipe adapted from: http://www.mnwildrice.com/recipes.htm

Homemade Mac'n'cheese with rice noodles and cauliflower

Recipe compliments of chef Meg (aptly named) from Spark People. I did the cheater version. I heated up the milk in my saucepan, added the cheese, and then dumped it over my cooked noodles and cauliflower in a baking dish. Then I sprinkled more cheese and breadcrumbs on top. It would be gluten free without the bread crumbs because I used rice noodles. This is a great version of "adult" mac  'n' cheese. It would be great with the other extra flavors the other recipe included, I was just going for the quicker version :)

Print Recipe

SparkPeople Cookbook SNEAK PEEK: Three-Cheese Macaroni

Nutrition Info
  • Calories: 259.6
  • Fat: 7.9g
  • Carbohydrates: 39.5g
  • Protein: 12.6g


For the Sauce:
2 tbsp light butter
2 tbsp all-purpose flour
1 1⁄2 cups skim milk
1 bay leaf
1⁄8 onion, cut in a wedge
2 cloves
1⁄4 cup shredded reduced-fat Swiss
1⁄4 cup shredded cheddar cheese
1⁄4 tsp salt
1 pinch cayenne
8 ounces whole-wheat elbow pasta, dry
(see Note)
6 slices turkey bacon, cooked and chopped
1 slice whole-wheat bread, processed into
2 tbsp grated Parmesan cheese


If there is a food more comforting and satisfying than homemade macaroni and cheese, we haven’t found it. But a typical homemade recipe—made with cream, butter, and full-fat cheese—has about 400 calories and 25 grams of fat per serving; our version has a third of the fat and about 250 calories per cup. We slightly reduced the amount of cheese, used whole-wheat pasta, and chose flavorful ingredients to create a version that tastes good while cutting extra calories.
This recipe still keeps some fat, which is what adds flavor to this dish. You could make macaroni and cheese with fat-free cheese and no butter, but would you want to eat it?
Though it seems counterintuitive, eating a smaller quantity of a rich dish can be more satisfying than a larger quantity of a dish made with “filler” foods, those that have little flavor and nutritional value. This is a comfort food that you can feel good about eating.
My three boys love this dish. We usually serve it as a side dish rather than an entrĂ©e—it goes great with Spicy Turkey Mini Meatloaves (page 201) or just grilled chicken breasts. You can leave out the turkey bacon to make this dish vegetarian; add a pinch of dry mustard to the sauce for a
sharper flavor.

1. Preheat the oven to 375° F. Prepare a 9" x 13"
casserole dish with nonstick cooking spray.
2. Place the butter in a medium saucepan, melt
over medium-low heat, and cook until foaming.
Add the flour and stir well with a wooden
spoon for 1 to 2 minutes. Slowly pour in the
milk, whisking to incorporate.
3. Attach the bay leaf to the onion wedge using
the cloves. Drop the studded onion into the
milk mixture with the clove/bay leaf side down.
Cook, stirring occasionally, until the mixture
thickens, about 15 minutes
4. Meanwhile, cook the pasta according to
package directions, but don’t salt the cooking
5. Remove the studded onion from the sauce
and discard. Add the Swiss and cheddar
cheeses. Stir to combine and heat the sauce
until the cheese is just melted. Season with salt
and cayenne.
6. In a large mixing bowl, combine the sauce,
bacon, and cooked macaroni; toss to coat.
Combine the breadcrumbs and Parmesan in a
small bowl.
7. Pour the pasta mixture into the prepared
baking dish and top with the breadcrumbs and
Parmesan. Bake uncovered until bubbly and
golden, about 15 minutes.
Note: You can swap half the pasta for 3 cups of
blanched broccoli or cauliflower

Serving size: 1 heaping cup

Parmesan Spinach Cakes

I tried this once and it was, TO DIE FOR!!! I think I'll be making this very frequently. I made a few changes to the recipe. I cooked them in a skillet with a little olive oil instead of in the oven. I thought the muffin pan could be messy to clean up later. I also used frozen spinach, just thawed it and stirred it in with the other ingredients. I used the cottage cheese instead of ricotta and Swiss instead of Parm. I also used garlic powder instead of fresh, but that's all a matter of what you have on hand. Delicious, easy, and quick to make.
(Picture coming soon)

Parmesan Spinach Cakes

From EatingWell:  September/October 2008
If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
4 servings, 2 spinach cakes each Active Time: 15 minutes | Total Time: 40 minutes


  • 12 ounces fresh baby spinach
  • 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
  • 1/2 cup finely shredded Parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Preheat oven to 400°F.
  2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
  3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
  4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.


Per serving : 141 Calories; 8 g Fat; 4 g Sat; 3 g Mono; 123 mg Cholesterol; 6 g Carbohydrates; 13 g Protein; 2 g Fiber; 456 mg Sodium; 560 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 1/2 medium-fat meat