Skinny Cauliflower Mac and Cheese

I love cauliflower and cheese so I made a few changes to the Skinny Girl recipe and it was delish! The béchamel took a bit of work and was well worth it. It’s about 15 hands on and 40 min total time.

• 12 oz cauliflower florets
• 12 oz pasta
• 1 1/2 tbsp butter
• 1/4 c flour
• 2 c milk
• 1 c low sodium veggie broth
• 2 c grated lite cheese – I used TJs Mexi blend
• 1/4 c panko
• 2 tbsp Parmesan cheese

Preheat oven to 375. Spray a 9×13 pan.

Bring a pot of salted water to a boil. Cook cauliflower for 3 minutes, remove and drain. Add pasta to the water and cook according to package. Drain and set aside.

In a large skillet over medium low heat, melt the butter. Whisk in the flour and cook for 1 minute. Stir in the broth and Mik, whisking until flour/butter mixture dissolves. Increase heat to medium high, whisking until mixture comes to a boil. Continue to whisk for 7 – 8 minutes until smooth and thick.

Remove from heat and stir in cheese, until smooth. Add the pasta and cauliflower and stir to coat. Pour into prepared pan. Top with Parm and panko.

Bake for 18 minutes. Turn oven on the broil and cook until the panko is crispy.

Serves 8. 9 ww pp.

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Zuk and Basil Soup

This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.

• 1 tbsp olive oil
• 2 onions, sliced thin
• Salt
• 2 lb of zuks, rinsed, cut into small pieces
• 1 qt chicken stock
• 1/2 c firmly packed Basil

Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.

Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.

Serves 8.