Tag: gordon ramsay mac and cheese recipe

Skinny Baked Broccoli Macaroni and Cheese

Cheesy macaroni and broccoli are topped with bread crumbs and baked to perfection. Kid friendly, vegetarian and comfort food at it’s finest.

I first made this back in 2011, and it has since been very popular. Last week I made it again and updated the photos, I forgot just how good this is! This time I used rotini pasta, you can really use whatever shape you like. My step by step photos are still the original, so keep that in mind when you make this.

It’s perfect if you’re craving macaroni and cheese but don’t want to waste a days worth of calories in one meal. You still get that same comforting taste, with a little less guilt.

When I first made this, I used a Mexican blend of cheese, because it was all I had on hand, but since I’ve been making it with a sharp reduced-fat Cheddar such as 50% less-fat Cabot, in my opinion this is better with a sharp cheddar to really let the cheesy flavors stand out.

To speed things up, I used pre-cut fresh broccoli. This recipe was loved by all in my home, even my not-so-crazy-about-broccoli husband loved it and leftovers are perfect for lunch. You can bake this in one large baking dish, or individual oven safe dishes for perfect portion control, or you can make half and use a 9 x 9-inch baking dish.

Skinny Baked Broccoli Macaroni and Cheese
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 8 pts
Calories: 314.9 • Fat: 9.8 g • Protein: 17.7 g • Carb: 44.3 g • Fiber: 6.3 g
• Sugar: 4 g
Sodium: 215.7 (without salt) 

Ingredients:

  • 12 oz high fiber elbows like Ronzoni Smart Taste
  • 1 1/2 tbsp butter
  • 1/4 cup minced onion
  • 1/4 cup flour
  • 2 cups skim milk
  • 1 cup fat free chicken broth (vegetarians use vegetable broth)
  • 8 oz (2 cups) reduced-fat sharp cheddar (Cabot 50%)
  • salt and fresh pepper to taste
  • 12 oz fresh broccoli florets (I used pre-cut bag)
  • 2 tbsp grated parmesan
  • 1/4 cup seasoned bread crumbs
  • cooking spray

Directions:


Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

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Skinny Buffalo Chicken Potato Skins

What’s football without the appetizers. These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, then topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious!

Remember these crock pot buffalo chicken lettuce wraps[1]? Same chicken, only this time I stuffed them in potato skins and topped them with cheese. So good!

You can make the chicken, blue cheese dressing and potatoes ahead, then when you’re ready to serve your guests assemble them and pop them in the oven! Double or triple it for more servings.

They even make a great meal, I had 3 for lunch and it totaled 7 points plus and I was a happy camper. Enjoy!

Buffalo Chicken Potato Skins
gordon-ramsay-recipe.com
Servings: 12 • Size: 1 potato skin, loaded • Old Points: 2 pts • Points+: 2 pt
Calories: 82 • Fat: 2 g • Carb: 7 g • Fiber: 1 g • Protein: 8 g • Sugar: 0.5 g
Sodium: 110 mg 

Ingredients:

For the chicken:

  • 12 oz boneless skinless chicken breast (or tenderloins)
  • 1 celery stalk
  • 1/2 onion
  • 1 clove garlic
  • 16 oz fat free low sodium chicken broth
  • 1/3 cup hot cayenne pepper sauce (I used Frank’s)

For the toppings:

  • 12 tbsp reduced fat shredded cheese
  • 1/2 cup carrots, cut into 2-inch matchsticks
  • 1 large celery stalks, cut into 2-inch matchsticks
  • 1/4 cup Skinny Blue Cheese Dressing[2]

Directions:

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on HIGH 4 hours or LOW 6 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.

Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.

Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes.

Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!

*Nutritional info based on 12 oz potato with skin on.

References

  1. ^ crock pot buffalo chicken lettuce wraps (www.gordon-ramsay-recipe.com)
  2. ^ Skinny Blue Cheese Dressing (www.gordon-ramsay-recipe.com)

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