"Ham and Cheese" Mac and Cheese

Ingredients

1 Tbsp regular butter
2 Tbsp all-purpose flour
14 1/2 oz canned diced tomatoes
1 1/2 cup(s) low-fat shredded Cheddar cheese, mild variety
1/2 cup(s) low-fat milk
2 Tbsp grated Parmesan cheese
1/2 tsp dry mustard
1/2 tsp table salt
8 oz lean ham
4 cup(s) cooked macaroni, elbow variety

Instructions
Melt the butter in a large nonstick skillet over medium-high heat. Add the flour and cook, stirring constantly, until golden, about 1 minute. Add the tomatoes and cook, stirring constantly, until the mixture bubbles and thickens slightly, 2–3 minutes.


Stir the cheddar cheese, milk, Parmesan cheese, mustard, and salt into the skillet. Cook, stirring constantly, until the cheese melts and the mixture is smooth, 2–3 minutes.


Stir the pasta and ham into the skillet and cook until heated through and well coated, 1–2 minutes. Let stand 2 minutes before serving. Yields scant 1 cup per serving.

Notes
The sauce is made in one skillet, and if you have any leftover pasta in the refrigerator, you won’t need to dirty a second pot to cook the pasta. Leftover spaghetti works best if cut into 1- to 2-inch lengths, and leftover large pasta, such as rigatoni or ziti, could be cut in half. You’ll need about 1/2 pound dry macaroni to get 4 cups cooked.

If you want a slightly crunchy texture, sprinkle each portion with a few toasted bread crumbs

Smoked turkey sandwiches

• Makes: 4 servings
• Start to Finish: 15 mins

ingredients

• 1/4 cup nonfat or regular mayonnaise or salad dressing1/4 cup plain nonfat yogurt1/2 cup corn relish2 cups chopped fully cooked smoked turkey1 stalk celery, thinly sliced4 kaiser rolls, split, or lettuce leaves1 medium tomato, sliced

directions

1. For dressing, in a small mixing bowl stir together mayonnaise or salad dressing and yogurt. Stir in corn relish.
2. In a large mixing bowl combine turkey and celery. Add dressing; toss gently to coat. Serve on rolls or lettuce leaves with tomato slices. Makes 4 servings.

• Make Ahead Tip: Prepare turkey salad. Cover and chill up to 24 hours before making sandwiches.

nutrition facts

Carbohydrate (gm) 36, Vitamin A (RE) 31, Sodium (mg) 1103, Protein (gm) 18, Calories (kcal) 291, Vitamin C (mg) 7, Iron (DV %) 3, Calcium (DV %) 252, Dietary Fiber, total (gm) 2, Saturated fat (gm) 1, Fat, total (gm) 3

Turkey Enchilada Pie

A WeightWatchers recipe.

Ingredients

1 spray(s) cooking spray
3/4 pound(s) uncooked ground turkey breast
1 medium uncooked onion(s), chopped
1 tsp chili powder
3 Tbsp all-purpose flour
1 cup(s) fat-free skim milk
4 oz canned jalapeno peppers, drained and chopped
1/2 tsp ground cumin
3 large burrito-size wheat flour tortilla(s)
3 cup(s) fresh tomato(es), chopped
10 Tbsp low-fat shredded Cheddar cheese

Instructions

Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.

Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.

Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.

Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.

Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.