Tuesday, June 20, 2006

Lots of little things

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.


cld said...

Glad you are healthy!!!!!!! I will have to try to mac and cheese. Never eat it because how bad it is but always liked it in the old days. Remember you mentioned how many egg rolls I eat? I had numerous dreams all about EGG ROLLS last night...thanks to you!!!!

Starla said...

Thanks for the email address. I promise to use it wisely and not to send you anything annoying like the emails that say "if you love Jesus pass this on", etc. etc.

Anonymous said...

Hi Stacey, it's your Frytown Friend. The family is now reunited in Miami. I can't believe we never got together while I was in Iowa. We suck. I love your blog. I live vicariously through you. Congrats on the weight loss and tone up. Your before and after pics are awesome, as are your cholesterol numbers. Once we move to Ft Myers in August and settle into our house and jobs, I want to spend some of my hard earned money on a personal trainer. I need the tone up as well. Hi to your mom and the rest of the family. Adios.

shannon said...

sounds yummy. thanks for sharing! i subscribed to cooking light because of ya! ;)