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Easy summer pasta recipe: Roasted Tomato Mac n Cheese

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Our third and ever popular meal for you to make this summer! Make it and impress your  friends, they’ll never know how quick this easy summer pasta recipe is!




Ingredients you will need:

Cooking spray
5 plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices)
2 tablespoons brown rice flour or all-purpose flour
2 tablespoons butter, softened
4 cups unsalted Knorr chicken stock
3 cups 1% low-fat milk, divided
3/4 teaspoon salt
3/4 teaspoon Dijon mustard
18 ounces whole-grain pasta shells
9 ounces reduced-fat sharp cheddar cheese, shredded (about 1 1/2 cups)
2.5 ounces Parmesan cheese, grated and divided (about 10 tablespoons)
1/2 teaspoon freshly ground black pepper

Directions:

Remove top oven rack, and cover with foil; lightly coat with cooking spray. Preheat broiler to high. Arrange tomato slices on prepared rack; lightly coat with cooking spray. Broil 8 to 10 minutes or until tomatoes are lightly browned. Transfer tomatoes to a plate; set aside. Combine flour and butter in a bowl until a paste forms. Place a large high-sided sauté pan over medium-high heat. Add Knorr stock, 2 cups milk, salt, and mustard, stirring with a whisk. Add pasta to pan; bring to a boil. Cook 12 minutes or until pasta is done, stirring frequently. Stir in remaining 1 cup milk ; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to blend and thicken. Remove from heat; stir in cheddar, 6 tablespoons Parmesan, and pepper. Arrange broiled tomato slices on top of pasta. Sprinkle with remaining 4 tablespoons Parmesan. Broil 2 minutes or until cheese begins to brown.

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Healthy Living

Digest O’ clock: Green-Ginger-Mint Tea recipe

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Green-Ginger-Mint-Tea

Having trouble digesting all the Ramadan goodies? Can’t help but over eat every time you decide to just have one pakora? We might have something that can help you wash away all that guilt and digest your Iftars better. Presenting the unbelievably delicious tea that is surprisingly good for digestion.

 

What you need:

Lipton Green Tea (Lemon)

1 sliver of ginger (washed and peeled)

Mint leaves (according to taste, washed and separated from stem)

 

Method:

Bring one cup water to boiling point. Tear Lipton Green Tea bag and empty the contents into the pot, add ginger and mint leaves. Boil the mixture on low flame until you can smell ginger and mint mix well together. Turn off the flame and let it simmer for 5 minutes. Enjoy hot with honey or cold with extra lemon!

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Healthy Living

Weight watchers: Low-calorie Iftar ideas

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Photo credits: Mvslim

Feeling like your body with implode with all them fried goodies you’ve been binging on? Or are you someone who takes the month of Ramadan as an opportunity to lose a few pounds? Whichever side of the spectrum you fall on we have a few recipes that won’t add up to the numbers on the scale so that you can indulge all you want without compromising on taste.

 

Zucchini, Onion and Tomato Bake with Low Fat Mozzarella

Calories: 80

What you need:

3 -4 zucchini (Tori)

1 -2 large white onion

Olive oil

2 large ripe tomatoes

Low fat Mozarella cheese

Salt and black pepper

 

Method:

Slice onions and sauté in olive oil until they are soft. Then slice zucchini and tomato into thin slices. Take a dish and start layering the vegetables (you should have a minimum of 3 layers). One layer of zucchini, then sautéed onions in olive oil then tomatoes. Sprinkle with low fat mozarella cheese and salt and pepper according to taste.

Keep layering until you run out of the sliced vegetables then top it with a layer of low fat mozzarella cheese (you can go as thick or thin as you want). Bake in 350 oven for about 45 minutes or until brown around the sides and on the top.

 

Papaya Salad (Som Yam)

Calories: 124

What you need:

Small green raw papaya, shredded

2 small tomatoes cut into quarters

4 garlic cloves (you can make it 6 if you want the taste of garlic to pop)

6 red or green chilly

2 Tbsp sugar

3 Tbsp lime juice

2 Tbsp soy sauce

3 Tbsp ground roasted peanuts

Fresh lettuce and chilly for garnish

 

Method:

Put garlic and tomatoes in a bowl and pound a few times to release their juices. Add chilies and crush lightly to release the heat. Remember to crush lightly and make sure the tomatoes and garlic don’t turn into a paste. In a separate cup, dissolve the sugar in a mixture of lime juice and soy sauce. Mix the tomato-garlic mixture with the sweet and sour dressing. Add shredded papaya, peanuts, lettuce to the sweet and sour juice and mix all the ingredients together well. Serve in a shallow bowl and top with garnish.

 

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