Mediterranean Macaroni and Cheese

A delicious and not too unhealthy twist to macaroni and cheese!

Ingredients

course salt and ground pepper 1/4 cup (1/2 stick) butter non-stick spray 1 can (14/5 oz.) diced tomatoes, drained 1/3 cup pitted black olives, chopped 1/2 t. dried oregano 8 oz. whole grain macaroni or shell pasta 1 garlic clove, minced 2 cups milk 8 oz. feta, crumbled

Preparation

1. Preheat oven to 400. Set a large pot of salted water to boil and spray an 8-inch square baking dish. In a small bowl, combine tomatoes, olives, and oregano. 2. Cook pasta 2 minutes less than package directions; drain pasta and return to pot. Meanwhile, melt butter in a medium saucepan over medium. Add garlic; cook until fragrant, 1 minute. Add flour and cook, stirring constantly, 1 minute. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking constantly, until sauce thickens, 3 minutes. Remove from heat; whisk in 4 ounces feta. Stir in tomato mixture. Season with salt and pepper. Pour mixture over pasta; stir to combine. 3. Pour pasta mixture into dish and top with 4 ounces feta. Bake until sauce is bubbling and cheese begins to brown, 20 to 25 minutes.

Serve with some delicious cabbage (see previous post)! Sooo good!

*Recipe adapted from Everyday Food Issue 71

-Sarah

Emeril's Chicken-Patty Pockets with Tzatziki Sauce

This is a very flavorful and fresh tasting meal. Not to mention, pretty healthy too!

For the chicken patties:

Ingredients

1 lb. ground dark-meat chicken
2 large egg whites, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 T. minced garlic
1 t. course salt
1/2 t. cayenne pepper
1/2 t. ground coriander
1/4 t. ground cumin
1/4 teaspoon ground nutmeg
2 T. olive oil
whole grain pita pockets
lettuce, sliced tomatoes and cucumbers, for serving

Preparation

1. Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, bread crumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 T. oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 T. oil over patties.

2. Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets with lettuce, tomato, cucumber and Tzatziki sauce.

*Recipe from Everyday Food Issue 71

For the Tzatziki Sauce:

Ingredients

4 oz. plain Greek Yogurt
1 cucumber, peeled, seeded and diced
2 T. olive oil
1/2 lemon, juiced
salt and pepper to taste
1 T. chopped fresh dill (or 2 t. dried)
2 cloves garlic, peeled

Preparation

Combine all ingredients in a food processor or blender. Transfer to a separate dish, cover and put in refrigerator for at least one hour.

*Recipe adapted from allrecipes.com

Yum!

-Sarah