Happy Cheese Day!!

So have you ever seen those Chef Boyardee commercials…

You know, the ones that are trying to tell the mom that each serving contains a full serving of vegetables….the mom keeps interrupting so the kid won’t catch on…including knocking over a stack of cans with her shopping cart and banging on pots and pans like she has lost her mind…for some reason I find those to be very funny…(I know, I know, I am very easily amused)…just think how much fun I probably am in public….

 I decided to make my own version of something like this…this one is a little higher in points than I would normally like for a meal (9 Points Plus), so I will probably tweak it some…but the real fun here is that I put a whole package of FROZEN SQUASH in this Mac and Cheese, and the kids and boyfriend scarfed it up like there was no tomorrow!!!  It was actually almost too cheesy, YES, I ACTUALLY SAID THAT OUT LOUD…AND MEANT IT!  Whatever is the world coming to???  That too will be part of my tweaking! 

A small word about some of the ingredients here, the squash is a one of those frozen little “brick-like” packages, it is just frozen pureed squash and it gives this dish a very creamy texture, you just have to mask the flavor some. 

The other odd ingredient is a package of powdered cheese sauce mix, prepared according to package directions.  I find this at my local bread store outlet with the gravy mixes and it is surprisingly low in fat and high in CHEESY’NESS!!!  It is called Southeastern Mills Cheddar Cheese Sauce and is in a yellow and gray envelope with a mill on the front.  If you can’t find it in stores, maybe try their website. http://www.semills.com It is well worth a try!

I named this Creamy Secret Mac and Cheese, cuz you know I didn’t tell anyone about the squash in it!  (Well I told my boyfriend afterwards, but not those pesky children!)

Creamy Secret Macaroni and Cheese 

9 Points Plus

8 Servings

Ingredients

12 oz uncooked penne    

1 packet cheese sauce, dry mix    

4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, cubed   

1 c 2% milk reduced-fat colby & 2% milk reduced-fat Monterey Jack cheese crumbles    

14 oz Smoked turkey sausage

10 oz cooked frozen mashed squash    

2 t onion powder    

2 t garlic powder

Instructions

Cook pasta.  Slice sausage into 1/2" slices, then cut them again to make them half circle shapes, or even quarters.  In seperate pan prepare cheese sauce.  After thawing squash and letting drain in colander, add to cheese sauce along with the Velveeta.  Heat on low and stir until you have a nice creamy sauce.  Add garlic and onion powders.  You can then add any other spices if you like.  Add meat and then stir in to pasta.  You could serve now, or heat in oven at 350 for about 15 minutes.

Invented by me on 2-26-11!!

So why is it….

That on the weekends, I wake right up as if someone shouted at me…and I mean ALWAYS!....it doesn’t matter if I go to bed on Friday night at 11pm or 3am (umm, yes it does still sometimes happen, I don’t always remember my age!), I wake up at 7 something, it might be 7:10am or 7:50am, but either way, if I stay up late I don’t get much sleep….But on Monday mornings, or any other weekday morning for that matter….when my alarm goes off at 6 something, you would think it was the middle of the night, I have to hit that snooze several times, what is up with that??  And you ask…exactly what does that have to do with food, cooking and Weight Watchers?  Well a whole bunch of nothing, but it is my way of saying…HOLY SLOW MONDAY, and here’s a yummy slow cooker recipe for ya!  Have a great week!

Slow Cooker Cajun Seasoned Chicken 

6 Points Plus

4 Servings

Ingredients

3 slices uncooked turkey bacon    

1/2 c green peppers, chopped    

1/4 c raw onion, chopped (chopped)    

1/4 c celery, chopped    

4 skinless chicken thighs

2 t Cajun seasoning    

14 1/2 oz canned diced tomatoes, undrained    

2 2/3 c water    

1 1/3 c dry instant long-grain white rice    

Instructions

1. In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2- or 4-quart slow cooker.

2. Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.

3. Cover; cook on Low heat setting 8 to 9 hours.

4. About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.

Note:  I wouldn't try to change this to chicken breast, I think it will be all dried out!

Originally from Betty Crocker website (via email), modified by me 2-28-11