I stop by Cathy’s blog www.noblepig.com just about every day.  Her pictures are amazing and even if I’ve just eaten, my mouth begins to water when I see her food.   Today she had peanut butter and jelly chicken wings for goodness sakes!  But the reason I mention her, is because of her site I discovered Cream Puffs in Venice!  She has a regular feature called Magazine Mondays.  She, apparently like me, is a cooking magazine whore and decided that every Monday she would make a recipe from one of her magazines.  Brilliant!   So tonight I am going to send her my link for Magazine Monday.

But first, look at my produce loot!

Definitely going to make roasted red pepper soup and pasta sauce - each package was only $1!
Definitely going to make roasted red pepper soup and pasta sauce - each package was only $1!

 So tonight Hannah and I decided to make the Clean Eating Mac n Cheese out of this months issue.

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Here is the photo in the magazine
Here is the photo in the magazine
I actually was able to find this flour! At the same store no less where they had the $11.49 quinoa, this package of flour was only $2.39.
I actually was able to find this flour! At the same store no less where they had the $11.49 quinoa, this package of flour was only $2.39.
This makes the dish - only 60 calories and 1 gram of fat per ounce and it is still very flavorful!
This makes the dish - only 60 calories and 1 gram of fat per ounce and it is still very flavorful!
While the original recipe called for swiss cheese, Hannah's not a huge fan so I substituted 4 ounces of part skim mozzarella and reduced the Cabot cheese to 4 ounces
While the original recipe called for swiss cheese, Hannah's not a huge fan so I substituted 4 ounces of part skim mozzarella and reduced the Cabot cheese to 4 ounces
This is the whole grain elbow noodles we used - very good! Sometimes I think whole wheat noodles taste weird, but this was more like the real deal
This is the whole grain elbow noodles we used - very good! Sometimes I think whole wheat noodles taste weird, but this was more like the real deal
I removed the noodles when they were very aldante, because it cooks an additional 20 minutes at 375
I removed the noodles when they were very aldante, because it cooks an additional 20 minutes at 375
I nuked some broccoli to add - which isn't in the original recipe
I nuked some broccoli to add - which isn't in the original recipe
the original recipe calls for 2 tablespoons of whole wheat panko bread crumbs, and 2 tablespoons of parmesan for the topping. I used 2 tablespoons regular panko and reduced the parm to 1 tablespoon since it wasn't low fat
the original recipe calls for 2 tablespoons of whole wheat panko bread crumbs, and 2 tablespoons of parmesan for the topping. I used 2 tablespoons regular panko and reduced the parm to 1 tablespoon since it wasn't low fat
But look how good the stats are on this! I ended up eating 1 1/2 cups
But look how good the stats are on this! I ended up eating 1 1/2 cups

While it was pretty creamy before going in the oven, it dried up a bit in the oven, which Hannah loved because she doesn’t like an overly cheesey sauce (what?) so with the remainder, I stirred in 1/2 cup lowfat buttermilk to cream it up.  I plan on bringing some to my friend Renee who is the best taste tester! 

Off to start my soup and pasta sauce.  Oh, and before I forget, we have a relatively new blogger hosting this weeks BSI – Avocado!  She won last weeks BSI eggs – she actually made a big egg white into a wrap and stuffed it – very clever!!  She’s Ruth over at Plentiful Plants – check out her win!

And as always, thanks for your continued support and concern for Tony!  See you tomorrow!