Fat Free Mac'n'Cheese?!?

Okay, I know. I'm obsessed with Fage yogurt. I can't help it. It's the perfect ingredient. Tons of protein, no fat, and loads of creamy goodness; heatable or yummy right out of the fridge. This week, I created the ultimate no-fat version of my favorite comfort food: Macaroni and Cheese. Most macaroni and cheese expands our waistlines at 400 calories per cup (with an unspeakable amount of saturated fat), yet this Mac'n'Cheese is a waistline-shrinking 190 calories per cup, with a gracious 36 grams of complete protein per 2-cup serving. On top of that, it's easy to make. For the next batch I'll be combining this with vegetarian chili and baking in the oven for the ultimate winter tummy-warming treat.

Ingredients:
-2 cups Fage 0% Greek Yogurt (found in Trader Joe's or natural/health food stores)
-2 bags/ 4 cups of Kraft nonfat Sharp Cheddar (I found this at Lucky's)
-3 cups of whole wheat or regular elbow macaroni
-2 tbs wheat flour
-1 cup nonfat milk

Prep:
1. Cook the elbow macaroni in boiling water for about 13 minutes, or according to package directions. Drain; stir the flour into the milk, add the milk and flour mixture to the drained macaroni. Stir in the Fage and Cheddar until smooth and creamy; if the cheese does not melt right away, you may want to microwave before eating to get that super-creamy texture.

Click below for the nutrition label for this recipe:

NUTRITION INFO

Creamy Risotto

Last night I made my first batch of Arborio rice with Fage yogurt. How did it turn out? I'll put it this way; this is so creamy and delicious, I don't think I'll ever reach for macaroni and cheese again. What's more, this has no fat, no cholestoral, and very little sodium. One cup has only 117 calories. To turn this into dinner, I'm going to try adding roasted or baked "Chickenless" strips with a simple green salad. Yum!

Ingredients:
-2 cups of arborio rice (dry)
-5-6 cups of vegetable broth
-1 cup Fage nonfat yogurt
-1 lemon

Prep:
1. Bring the stock to a boil. Add the rice; reduce to simmer and let the rice absorb all of the broth, stirring every few minutes to prevent burning. DO NOT strain or rinse when done.
2. Juice the lemon; stir into the Fage.
3. Combine the Fage mixture and rice, measure into 1 or 2 cup servings, and enjoy!

You can add whatever spices and vegetables if you like, or substitute another flavor for the lemon. Personally, I like this version because it's so creamy and dense; it's the most filling 240 calories I've ever had!

Next time I will make this with potatoes, rosemary and garlic for a healthy (and simple) Potato Salad.