low fat tuesday.

across the country today is known as fat tuesday, the official commencement of mardi gras. but here in vermont we are bucking the trend and celebrating low fat tuesday and the "lighter side of mardi gras"

cabot, the vermont-based dairy cooperative best known as "makers of the world's best cheddar," has partnered with several chain grocery stores to promote healthier food choices as hundreds of thousands of folks begin the season of lent today with the celebration of mardi gras and fat/low fat tuesday.

so, in honor of low fat tuesday, for dinner this evening, we will be having harvest stuffed turkey burgers and low fat mac and cheese. yum! for more recipes - check this out.

harvest stuffed turkey burgers
what you need:
  • 1 pound ground turkey
  • 1/4 cup cranberry sauce or chutney (i love a good chutney - try this one by vermont harvest)
  • 4 ounces cabot 50% reduced fat cheddar, cut into 4 (1-ounce) slices
  • salt & pepper
  • 4 mixed-grain hamburger buns
  • 8 large leaves arugula, rinsed and patted dry

what you do: shape ground turkey into 8 thin patties. spread 1 tbls of cranberry sauce in center of each of four of patties and top with 1 slice cheese; place remaining 4 patties on top, pinching edges together to seal. lightly coat large nonstick pan with cooking spray and place over medium heat. cook burgers for 4 minutes per side, or until well done (or brave the february chill and cook on grill) season with salt & pepper. place on buns and top with arugula.

lowfat tuesday mac & cheese

what you need:

  • 2 cups small dry elbow macaroni
  • 3 tablespoons unbleached all-purpose flour (king arthur, obviously)
  • 2 cups skim milk
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt & pepper
  • pinch of ground red pepper (cayenne)
  • dash of worcestershire sauce
  • 2 ounces 1/3-less-fat cream cheese
  • 8 ounces cabot 50% reduced fat cheddar, grated & divided (about 2 cups)
  • 1/3 cup italian-flavored breadcrumbs

what you do: cook macaroni according to package directions; drain well. preheat oven to 350°F. spray a 2 1/2-quart baking dish with cooking spray and set aside. place flour in a large saucepan over medium heat, gradually whisking in milk. add mustard, garlic powder, salt, black pepper, red pepper and worcestershire. continue cooking until sauce thickens, stirring constantly. reduce heat to low. stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. add macaroni, stirring until well coated. pour into prepared baking dish. toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray. bake for 20 minutes, or until golden on top and bubbling throughout.


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