1. No pictures tonight. I don't have any (shock!). I have 5 layouts sitting around here that I can't show you just yet. Maybe someday. Will try to take a picture of something for tomorrow.
2. For those that used to live with me in college {Nancy, Helen?}, please check my profile for my contact info. I just added it especially for you. Anyone else who would like to email me, please feel free to. I love email.
3. I got my health screen results back from work. This is what sort of inspired me last year to get off of my butt and start moving. I am pleased to report that I am healthy. Aren't you excited? My cholesterol is 148. My HDL is 69 and LDL is 66. I'm quite proud of those numbers. My lone kidney also appears to be functioning properly =).
4. I think I found a winner. I love macaroni and cheese. Makes me happy. Made some tonight that isn't absolutely terrible for you and was pretty tasty. Here it is:
Stove-Top Macaroni and Cheese with Roasted Tomatoes
From Cooking Light Magazine Jan/Feb 2005
3 cups halved cherry tomatoes
Cooking Spray
1/4 tsp black pepper
3 oz sourdough bread, torn into pieces
1 tsp butter, melted
12 oz large elbow macaroni
2 cups (8 oz) shredded extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 tsp kosher salt
1/4 tsp ground red pepper
1 (12 oz) can evaporated low-fat milk
1. Preheat oven to 375
2. Place tomatoes in a 13x9 inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375 for 30 minutes until browned, stirring occasionally.
3. While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle crumbs on a baking sheet, and bake at 375 for 12 minutes or until golden, stirring frequently.
4. Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining 4 ingreients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 T breadcrumbs.
Yield: 8 servings (1 cup each). 357 calories; fat 11.4g; Protein 18.1g; carb 45.2g; fiber 2g; chol 33mg; iron 2.7mg; sodium 669mg; calc 350mg
*******Cooks notes: 1. Next time I'm probably not going to bother with the tomatoes. They were tasty but didn't add too much other than time to the recipe. However, if you LOVE tomatoes, do it. 2. I used plain old wheat bread for the crumbs...seemed to turn out fine for me. 3. I apparently forgot to add the egg substitute. Not entirely sure that it was missed. Maybe I'll try to remember next time to add it and see what happens.
Well that is all for now. Must run. Have a good day.