Welcome to italian cooking Guide
Light Italian Cooking Recipes Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
Spice Up Your Macaroni and Cheese
from:My children's favorite meal is macaroni and cheese. The cheesier it is the the more he enjoys it. I love it myself, but the cheesier it is, the more fattening it becomes, too. Here are a few ideas to make that family classic a little better for the kids.
Add variety to the cheese. Macaroni and cheese is nothing unless it is dripping cheese from both ends of the noodle. But, the cheese your mother chose doesn’t have to be the same cheese that you use. Choose Velveeta® Light cheese spread. The light version has a third of the fat and melts much better than regular cheese. This cheese works well if you prepare your macaroni and cheese in a pot on the stovetop. If you are a person that bakes your macaroni and cheese like a casserole, you can substitute fat-free sharp cheddar for the full fat version and use skim milk to make it creamy.
How about making that side dish the main meal? Macaroni and cheese can become the entire meal if you add some protein. Turn your side dish into a casserole dinner with lean ground beef. This transforms your dish into cheesy beef and macaroni. The beef will help to fill your kids up faster and will give them the protein that their body needs. Add a teaspoon of chili powder to give it a southwestern flavor. For a weekend lunch, add chunks of ham to their macaroni and cheese for a quick meal. The meat breaks up the monotony of just having the same dish all of the time. Chunks of boneless chicken breasts will also work as well as the ham if your child prefers chicken. Hotdogs also work with macaroni and cheese but because of the nitrites they contain, don’t use them as often as you use the ham and chicken.
Substitute your pasta. There are so many more healthy alternatives to the normal macaroni pasta noodle. Now, grocery stores provide a whole wheat or multigrain pasta that is derived from wheat flour instead of white. The pasta is brown in color but when you add the cheese, no one will know the difference. If brown pasta doesn’t do it for you, Barilla® makes pasta called Barilla Plus® that has additional nutrients to make it more nutritious for the eater. The pasta remains the natural yellowish color. Dreamfields® has macaroni noodles that contain only five grams of digestible carbohydrates. That means nothing to your children, but to you it means that they won’t get fat from consuming that specific brand.
Add some color to their macaroni and cheese. Chop a tomato and stir it into the macaroni and cheese prior to serving it. The red makes a bold statement in the sea of yellow. Tomatoes contain antioxidants which are great for your body. If your children prefer hot foods, add a few crushed red peppers or diced red and green peppers to their macaroni and cheese for a bolder flavor. If you don’t have any peppers or tomatoes on hand, use a cup of salsa in the macaroni and cheese in a pinch.
What about breakfast? Your child would jump at the chance to be served macaroni and cheese for breakfast. Add a few pieces of turkey bacon or reduced fat bacon to their plate. Crumble the bacon on top of the macaroni and cheese and serve. If bacon is not your child’s favorite, add sausage crumbles. It’s unconventional, but it’ll taste good.
For Easy Ways To Make A Grilled Cheese Sandwich Healthier For Kids check out:
http://www.kidapprovedmeals.com/article-grilled-cheese.htm
and For Easy Ways To Turn A Potato Into A Meal Kids Will Love check out:
http://www.kidapprovedmeals.com/article-potato-recipes.htm
Light Italian Cooking Recipes News
Due Mari: First-rate food, ambience and service - Newark Star-Ledger
CHRISTOPHER BARTH Due Mari Pesce E Vinoteca opened last month in New Brunswick. The restaurant emphasizes seafood prepared with recipes rooted in Italy. Due Mari Pesce e Vinoteca ...
Read more...Chef Cesare Casella Is Always ‘Checking the Quality’ - Nymag.com
Tuscan chef Cesare Casella juggles three roles that put him on a tasting rampage this week. As dean of Italian studies for the French Culinary Institute, he samples student recipes ...
Read more...Beyond the bagel - The Independent
"Even models such as Kate Moss aren't put off by the heavy fried-fish balls" Britons have a reputation for their cosmopolitan culinary tastes, and rightly so. Many Indian dishes ...
Read more...Raising the bar on salad options - Herald Tribune
Boca Bistro's menu is what makes this restaurant at the Boca Grande Resort a perfect special-occasion restaurant -- and it is very special. From the fresh snapper with citrus ...
Read more...Picking the perfect pumpkin - Pittsburgh Tribune Review
Creative chefs like Joe Certo think it's time to think outside the box when it comes to cooking with pumpkins. The bright orange orb -- which botanically is classified as a fruit ...
Read more...