Hummus so expensive to buy, yet so inexpensive and easy to make. It makes for a great dip or a nice roll up and it's healthy to boot. So you may want to serve this as a dip with crackers or pita chips. Also it makes a great roll up. I like to add fat free Feta, onion slices and lettuce or broccoli slaw to my tortilla roll up. Guess what I had for lunch today. Yum yum!
I just love it when I do a make-ahead dish for a crowd. I came up with this variation when we were having a crab feasty at our house. There were some young kids coming and they requested Mac & Cheese for the little ones. Seems to me the adults there enjoyed it just as much as the kids did. This was perfect because it stayed hot while the people straggled in to eat. It's makes for a flexible meal schedule. Who doesn't need that these days. Enjoy!
Macaroni & Cheese for a crowd
1 16 oz. box elbow macaroni
1/2 cup salted butter
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp freshly ground black pepper
5 cups milk
4 cups shredded Cheddar cheese
You will need a crockpot with a warm setting and a removable crock. Cook pasta according to package directions
adding 4 minutes to longest suggested cooking time. This will make your Mac & Cheese more tender.
Meanwhile place crock into oven then preheat oven to 350 degrees leaving crock to heat up with the oven.
In a large saucepan over medium heat, melt butter. Then blend in flour, salt & pepper; gradually whisking in milk. Add cheese and stir until cheese is melted. In a very large bowl mix together cheese mixture with cooked pasta.
Remove preheated crock with hot pads and be careful not to get burned. Spray crock with cooking spray; add Mac & Cheese to crock.
Place crock back into the oven and bake for 45 minutes. Then remove from oven and stir mixture together well, you will notice some separation; place crock into heating element and turn onto warm setting. This will feed a large crowd and stays hot in the crockpot. A great make ahead side for a get together.
My Stud Muffin just loves a Caesar salad and he eats one every chance he can get, yes that's my chubby hubby. They can be so high in fat and my guy does not need that. So hence this is my version of "The Skinny Caesar." I managed to cut back on the fat without cutting back on the flavor. You can always top this with some grilled chicken or shrimp so it can be a side salad or a complete meal. This recipe is for one main meal salad or two side salads. If you want to make lots just remember 1 part salad dressing to 2 parts sour cream. Hot days ahead call for a cold salad for lunch or dinner. Lower fat, quick and easy, it doesn't get any better then that. Enjoy!
Low Fat Caesar Salad
1 head of Romaine lettuce
1/2 cup fat free sour cream
1/4 cup Ken's Steak house Lite Caesar salad dressing
Freshly grated Black Peppercorns, to taste
Anchovies, strictly optional here
Place salad plate in freezer to chill. Then wash and chop Romaine and place in a large bowl. Dry off excess water on lettuce with a paper towel and set aside. Meanwhile in a small bowl whisk together sour cream and salad dressing. Pour mixture onto lettuce and toss until completely coated well. Place salad on a chilled plate and top with black pepper, parmesan cheese, croutons, and anchovies. Serve immediately.