I recently was in NY with a friend who was guest hosting on the Joy Behar show. Rocco DiSpirito was on to promote his best-selling "Now Eat This!" Diet book ( Find it here ). He suggested trying his innovative low calorie recipe for Macaroni & Cheese that u…
What you'll need
Ingredients
Nonstick cooking spray
4 ounces whole-wheat pasta
½ cup Onion-Garlic Puree (recipe below)
½ teaspoon dry mustard
Pinch of cayenne pepper
1 cup shredded 50% reduced- fat cheddar, such as Cabot
1/3 cup nonfat Greek yogurt
Salt
¼ cup whole-wheat panko breadcrumbs, such as Ian's All-Natural
¼ cup grated Parmigiano-Reggiano cheese
cooking spray, and set it aside.
Onion-Garlic Puree
1 large Vidalia onion, roughly chopped
9 garlic cloves, roughly chopped
½ cup water
Salt
The method
Directions
01
Preheat the oven to 425°F. Spray an 8×8- inch baking dish with
02
Bring a large pot of salted water to a boil. Add the macaroni and
03
cook according to the package directions, al dente; drain.
04
While the pasta is cooking, bring the Onion- Garlic Puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in the cheddar until it has melted. Remove the pan from the heat and whisk in the yogurt. In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Season with salt and pepper to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the Parmigiano-Reggiano. Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.
05
Combine the onion, garlic, and water in a microwave- safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes.
06
Pour the mixture into a blender and blend until it is completely smooth. Store in a covered container in the refrigerator for up to 72 hours.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Rocco DiSpirito’s Lo Cal Macaroni & Cheese
Prep
Cook
Yield
I recently was in NY with a friend who was guest hosting on the Joy Behar show. Rocco DiSpirito was on to promote his best-selling "Now Eat This!" Diet book ( Find it here ). He suggested trying his innovative low calorie recipe for Macaroni & Cheese that u…
Ingredients
Nonstick cooking spray
4 ounces whole-wheat pasta
½ cup Onion-Garlic Puree (recipe below)
½ teaspoon dry mustard
Pinch of cayenne pepper
1 cup shredded 50% reduced- fat cheddar, such as Cabot
1/3 cup nonfat Greek yogurt
Salt
¼ cup whole-wheat panko breadcrumbs, such as Ian's All-Natural
¼ cup grated Parmigiano-Reggiano cheese
cooking spray, and set it aside.
Onion-Garlic Puree
1 large Vidalia onion, roughly chopped
9 garlic cloves, roughly chopped
½ cup water
Salt
Cook Like James · The method
Directions
1
Preheat the oven to 425°F. Spray an 8×8- inch baking dish with
2
Bring a large pot of salted water to a boil. Add the macaroni and
3
cook according to the package directions, al dente; drain.
4
While the pasta is cooking, bring the Onion- Garlic Puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in the cheddar until it has melted. Remove the pan from the heat and whisk in the yogurt. In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Season with salt and pepper to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the Parmigiano-Reggiano. Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.
5
Combine the onion, garlic, and water in a microwave- safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes.
6
Pour the mixture into a blender and blend until it is completely smooth. Store in a covered container in the refrigerator for up to 72 hours.
Cook Like James
Rocco DiSpirito’s Lo Cal Macaroni & Cheese
Prep
Cook
Yield
I recently was in NY with a friend who was guest hosting on the Joy Behar show. Rocco DiSpirito was on to promote his best-selling "Now Eat This!" Diet book ( Find it here ). He suggested trying his innovative low calorie recipe for Macaroni & Cheese that u…
Ingredients
Nonstick cooking spray
4 ounces whole-wheat pasta
½ cup Onion-Garlic Puree (recipe below)
½ teaspoon dry mustard
Pinch of cayenne pepper
1 cup shredded 50% reduced- fat cheddar, such as Cabot
1/3 cup nonfat Greek yogurt
Salt
¼ cup whole-wheat panko breadcrumbs, such as Ian's All-Natural
¼ cup grated Parmigiano-Reggiano cheese
cooking spray, and set it aside.
Onion-Garlic Puree
1 large Vidalia onion, roughly chopped
9 garlic cloves, roughly chopped
½ cup water
Salt
Directions
1
Preheat the oven to 425°F. Spray an 8×8- inch baking dish with
2
Bring a large pot of salted water to a boil. Add the macaroni and
3
cook according to the package directions, al dente; drain.
4
While the pasta is cooking, bring the Onion- Garlic Puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in the cheddar until it has melted. Remove the pan from the heat and whisk in the yogurt. In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Season with salt and pepper to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the Parmigiano-Reggiano. Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.
5
Combine the onion, garlic, and water in a microwave- safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes.
6
Pour the mixture into a blender and blend until it is completely smooth. Store in a covered container in the refrigerator for up to 72 hours.
