Last week, this was the only meal that was actually prepared from my weekly menu. I was transferring the meat I’d purchased to the freezer for a later date (i.e. this week and hence why I have no weekly menu — it’s the same as last week’s) and trying to appease the irritable and sick Mr. Prevention.
Which, by the way, thank you so much for humoring us both with the tomato soup question on Facebook. Only that man can make a can of sodium-packed soup taste like water. But, a mean grilled cheese rounded it out to be an acceptable meal.
The next evening, I was all prepared to make tacos…when he informed me that “Chinese take-out sounds good”.
This is not what a pregnant woman who needs soapy water and/or lotion to remove her wedding and engagement rings should be up to. My fingers continue to look like turkey links/bratwursts and my shoes are all getting so tight. I need to be nixing the salt…or at least consuming meals with less than 2,000 milligrams of sodium, at the very least. Not eating salty take-out Chinese food.
But, whiny sick husbands get what they want. Today, he should be back to 100% and we can be back to our regularly scheduled lives. And meals.
But last Sunday, I made this Caprese Macaroni and Cheese. It looked…fantastic. And simple. I figured it had some serious potential, as well as some serious potential to be a bit lack-luster (don’t you hate when dishes LOOK amazing but fail to ‘wow’?). However, it did not disappoint.
Cheese, cheese, cheese, and caprese…what’s not to love? Especially with the generous portion coming in at 466 calories and a respectable 8.2 grams of fiber!
The original recipe called for pesto, but I lightened things up a bit with using big tomatoes, some additional (whole wheat) pasta, and fresh basil. The result was truly epic. We can’t wait to make this again and for the first time in a LONG time, we were fighting over leftovers.
- 10 oz whole wheat elbow macaroni (uncooked)
- 1 cup 2% milk
- 1 cup low-sodium vegetable broth
- ¼ cup all-purpose flour
- ⅛ tsp chili powder
- ½ tsp salt and fresh ground pepper, to taste
- 3 cups part-skim mozzarella cheese, shredded and divided
- ½ cup tomato sauce
- 3 large tomatoes, thinly sliced
- 20-30 basil leaves, chiffonade and divided
- Preheat oven to 400 F.
- Bring 3-4 quarts of water to a rolling boil over high heat. Add pasta, stir, and cook 8-10 minutes or until al dente; drain and set aside.
- In the meantime, whisk together milk, vegetable broth, flour, chili powder, salt, and pepper in a small sauce pan over medium-high heat. Bring sauce to a low boil over medium heat; simmer for 4-5 minutes or until sauce thickens, whisking occasionally. Remove from heat and pour over hot, drained pasta, along with 1 cup of the shredded mozzarella; mix well.
- In the bottom of a 2 quart baking dish, spread tomato sauce on the bottom to coat completely. Add half of the macaroni mixture over the tomato sauce, top with half of the tomato slices, ⅓ of the basil, and 1 cup of the mozzarella cheese. Repeat with macaroni, ⅓ of the basil, remaining 1 cup of mozzarella, and tomato slices, in that order.
- Bake for 20 to 25 minutes, or until bubbly and just beginning to brown. Remove from oven and allow to cool for 5 minutes. Sprinkle with remaining ⅓ basil before serving.
Early meeting, busy day
Thanks for all the sweet comments on Baby Shea’s nursery!! 52 days!