Friday, February 20, 2009


Mac'n'Cheese with Cherry Hot Pepper, Corn, Scallions and Ground Beef

1 serving Fiber Gourmet Mac'n'Cheese
1 cherry hot pepper, diced
1 scallion, sliced
2 TB frozen corn
1/4 cp Morningstar meal starters (ground beef)
chayenne pepper

Prepare mac and cheese according to instructions. In a separate skillet, saute the cherry hot pepper with the vegetarian beef. Add some beef stock to moisten the beef. Add corn and scallions and sautee for 5 min on medium heat. Add the mac'n'cheese back to the skillet, and mix. Serve with some extra cheddar cheese.

Mac'n'Cheese with Poblano and BBQ Chicken

1 serving Fiber Gourmet Mac'n'Cheese
1 poblano pepper, roasted, diced
1 serving chicken tenderloin
1/2 cp Kraft Low-Carb BBQ Sauce
1 TB brown splenda
1/2 ts cinnamon

BBQ chicken:
In a ziploc bag, mix bbq sauce with splenda and cinnamon. Place chicken tender in the bag, and marinated in the fridge for up to a day. Place marinated chicken into aluminum foil, fold like a tent, and bake for 25 min in toaster oven. Discard sauce, and cube the chicken.

Mac'n'cheese: prepare according to instructions. At the end of the cooking process, add the poblano pepper and the chicken, and some chayenne pepper.

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