Light and Easy Mac and Cheese with Extra Veggies!

From the kitchen of The Sneaky Chef!

Light Mac N Cheese

Nutrition Highlights: Compared to traditional mac n cheese recipe: 32% less calories, 48% less fat, 49% less cholesterol, 59% less sodium, 20% less carbs, and 199% more fiber.

Makes 4 servings

This lighter version of my original Masterful Mac n Cheese replaces half the quantity of cheese with evaporated skim milk and White or Orange Puree. It has a satisfying and creamy texture, and kids prefer that it's made on the stovetop (like the boxed versions) rather than oven-baked.

White version:

- 4 cups cooked elbows or other small pasta shape (about 1/2 pound dry)
- 1 1/2 cups evaporated skim milk
- 1/4 cup White Puree (see Make-Ahead Recipe #4)
- 4 ounces reduced fat light colored cheese (like white cheddar)
- 2 tablespoons Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon mustard (ideally honey mustard; don't use spicy mustard)

> Mix all together in pot over low heat, mix; add pasta, stir

Yellow version:

Same as above, substituting reduced fat yellow cheddar for white cheddar cheese, and adding 4 teaspoons of Orange Puree

Make-Ahead Recipe #2: Orange Puree


This makes about 2 cups of puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers. 
- 1 medium sweet potato or yam, peeled and rough chopped; - 3 medium to large carrots, peeled and sliced into thick chunks; - 2-3 tablespoons water 
> In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef). 
> Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better. 

Make-Ahead Recipe #4: White Puree

Makes about 2 cups of puree. Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers.


- 2 cups cauliflower, cut into florets
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary

> Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.

> While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.

Adam and Maxine's Famous Latkes

Celebrate Hanukkah with some delicious traditional dishes! Latkes can be served with sour cream or applesauce and are a great way to usher in the holidays!

Adam and Maxine's Famous Latkes

3 pounds large russet potatoes (4-6)
1 pound medium Vidalia, yellow, or brown onions (about 2)
2 large eggs
1/4 cup fine plain dried breadcrumbs
3 1/2 teaspoons kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2 tablespoons (or more) schmaltz (chicken fat; optional)
2-4 tablespoons (or more) vegetable oil
Applesauce
Sour cream

Preheat oven to 325°F. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.

Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8") in a 12" nonstick skillet over mediumhigh heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8" fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

Serve warm latkes with applesauce and sour cream.

Thanks to Adam Rapoport for this amazing recipe!

New Holiday Traditions

Host an Ornament Party!

Making homemade ornaments is a great way to spend some time with the kids and also create memories for years to come!

Here are some ideas to get you started:

Santa Hat Ornament

Materials:

STYROFOAM™ Brand Foam:

Balls, 1-1/2", three

Cones, 6" x 3", two

Wool roving: red; green; natural

Serrated knife

Red embroidery floss

Candle stub or paraffin

Scissors

Felting needle

Fine-line black permanent marker

Ruler or measuring tape

Embroidery needle

Low-temp glue gun and glue sticks

Thick, white craft glue

Steps:

Wax serrated knife with candle stub or paraffin. Cut 2"-thick slice from bottom of each foam cone; set aside. Cut remaining portion of each cone in half lengthwise; flat side forms ornament back. Press foam balls against work surface to flatten bottoms slightly.

 

For pom poms, loosely cover each ball with one color of wool roving. Follow felting needle manufacturer's instructions to felt roving into place. Note: Keep fingers safely out of the way when felting; needles are extremely sharp. Continue needlefelting until roving is tight against foam surface.

 

Loosely cover one half-cone with natural roving and two more half-cones with green. Felt roving into place.

 

For polka dot hat, roll and needlefelt eight small red balls to green hat. Pull 1" x 8" natural strip and loosely needlefelt around bottom for trim.

 

For striped hat, pull seven 1/2" x 8" red strips and wrap evenly spaced around green hat; needlefelt to hat. Pull 1" x 8" green strip and loosely needlefelt around bottom for trim. Roll and needlefelt 10 small natural balls to trim and green pom pom.

 

For plaid hat, pull three 1/2" x 5" red strips. Needlefelt one strip down center of hat and other two evenly spaced on each side. Pull six 1/2" x 9" roving strips, three red and three green. Refer to photo to felt red strips horizontally around hat and green strips diagonally. Pull 1" x 8" red strip and loosely needlefelt around bottom for trim. Roll and needlefelt three small green balls to center red line as shown.

 

Glue pom poms to hats as shown. Cut three 8" floss lengths. Stitch one length through top of each pom pom; knot ends to create hanging loop.

Reindeer Ornament

Materials:

Paint

 Bright White

 Real Red

 Burnt Sienna

 Coal Black

Foam plate

1" wood split ball, industrial strength craft glue

Lo-temp glue gun and glue sticks

Craft foam in beige, brown

Small sharp scissors

1/2" flat brush

Liner brush

Regular-mouth metal canning jar lid

Pattern

 

Instructions:

Use flat brush and Burnt Sienna to paint top of lid.

 

Mix one part Bright White with one part Burnt Sienna. Use mixture to paint split ball.

 

Refer to photo for placement of muzzle and glue flat side of ball to jar lid.

 

Use end of brush handle dipped in Bright White to paint ovals for eyes.

 

Use end of brush handle dipped in Real Red to dot nose on muzzle.

 

Use liner brush and Coal Black to paint line for mouth and dots for pupils of eyes.

 

Trace and cut two ear patterns from brown foam; cut two antler patterns from beige foam.

 

Refer to photo for placement and use glue gun to attach ears to back edge of lid; glue antlers behind ears on back of lid.

 

Finish item as desired to create ornament, gift tag, pin, or magnet.

Pin: Attach self-adhesive pin back to upper center at back of completed lid;

Magnet: Attach 1" piece of self-adhesive magnetic strip to back center of completed lid;

Ornament or gift tag: Form loop from 10" length of 3/8" wide ribbon and glue between ribbon ends, aligning edges; glue ends to upper center back of lid.

Note: Let dry after each step.

Helpful Tip: We used a new lid with silver finish and minimal lettering. Using lids with printing or colors may require basecoat of Bright White.

The Thanksgiving Story

The Thanksgiving Story

After Thanksgiving dinner is finished, settle down with your family and take a breather...and a refresher course on the Thanksgiving celebration!

Here is the story of Thanksgiving, written for smaller ears:

Long ago, in the early 1600s, a group of people in England wanted to pursue their religion in their own way. The King controlled the Church in England and ordered everyone to attend his Church. Anyone who didn't was punished.

The group of people who wanted to free the Church of England from the King's rule were known as Puritan. To escape the King, around 100 of these men, women and children left their home and sailed away on a ship. the Mayflower, on a trip to the New World.

These brave people, the Pilgrims, landed in Plymouth after a long six week journey. It was December 11. 1620. The winter in the New World was bitter and cold. It was a strange land to them and the Pilgrims could find nothing familiar.

The winter was long and hard for the Pilgrims. Luckily, Native Americans helped by supplying them with seeds and food and taught them how to survive in their new land.

The first year was very difficult for the Pilgrims and many didn't survive. With the seeds and plants received from the Native Americans, the Pilgrims planted crops and their fall harvest was a good one. To celebrate their good fortune, the Pilgrims had a feast to celebrate. A feast of Thanksgiving.

Many foods were cooked for the feast- wild turkey, duck and venison along with fish, pumpkins, squash, corn, sweet potatoes and cranberries. 

Captain Miles Standish, the leader of the Pilgrims, invited all of the Native Americans who had helped the Pilgrims survive and taught them so much their first year. The feast lasted for three days! 

Happy Thanksgiving!

Raw Vegan Pumpkin Pie

Raw Vegan Pumpkin Pie

Looking for something new to make this Thanksgiving? This pie is easy to make and super healthy- filled with all the goodness and nutrition of pumpkin and nuts!

For the crust:

1 c cashews

1 c almonds

1/4 c raisins

1 c dates

1/8 t salt

For the filling:

1 sugar pumpkin, peeled, gutted and cut into cubes

1 c dates

4 T melted coconut oil

1/3 c maple syrup

1-4 T pumpkin pie spice

To make the crust:

Process nuts in food processor until they are a rough flour. Add dates, raisins and salt. Pulse until sticky. Press into the bottom of a pie dish and refrigerate.

For the filling, process the cubed pumpkin until the cubes can't get any smaller in the food processor. Add other ingredients and process until smooth. Transfer the mixture to the blender and ble!nd until smooth. Add spices to taste. Spread the filling in pie crust and let sit in the fridge for a few hours.

Enjoy!

Thanks to One Green Planet for this wonderful recipe.

Best Places to Get Free Online Books

These days, good books are not just found in stores and in libraries. But, books, print or online, can be expensive. However, there are quite a few places to find great books online for free!

Check out these resources:

1. The Online Books Page
http://onlinebooks.library.upenn.edu/

2.The Gutenberg Project
http://www.gutenberg.org/catalog/

3. Page by Page Books
http://www.pagebypagebooks.com/

4. Online Storytime by Barnes and Noble
http://www.barnesandnoble.com/u/online-storytime-books-toys/379003588/

5. Magic Keys Online Storybooks
http://www.magickeys.com/books/

6. Storytime for Me
http://storytimeforme.com/

While print books are best for snuggling in bed, online libraries are a great resource for new books and old favorites. A good way to expand your library for free!

Make Your Own 100 Calorie Snacks!

100 Calorie Snacks!

Eating right can be a challenge. And often, it is almost impossible to tell what is a correct serving size. Here is a list of snacks to satisfy every craving for 100 calories or less!

Happy Snacking!

1. Mini PB&F: One fig Newton with 1 teaspoon peanut butter.
2. Chocolate Banana: Half a frozen banana dipped in two squares of melted dark chocolate.
3. Frozen grapes (any color): 1 cup (about 28 grapes), stuck in the freezer for 2+ hours.
4. Honeyed Yogurt: ½ cup nonfat Greek yogurt with a dash of cinnamon and 1 teaspoon honey.
5. Spiced Orange: One orange— about the size of a tennis ball— sprinkled with cinnamon.
6. Grilled Pineapple: 2 ¼-inch thick pineapple rounds (about 1 cup), grilled (or sautéed) for two minutes or until golden.
7. Berries n’ Cream: 1 cup blueberries with 2 tablespoons whipped topping.
8. Stuffed Figs: Two small dried figs with 1 tablespoon reduced-fat ricotta stuffed inside. Sprinkle with cinnamon.
9. Oats n’ Berries:  ⅓ cup rolled oats (cooked with water), topped with cinnamon and ¼ cup freshberries.
10. Dark Chocolate: One block, or three squares.
11. Nut-Stuffed Date: One Medjool Date filled with one teaspoon natural unsalted almond butter.
12. Chocolate Milk: 6 ounces skim milk mixed with 2 teaspoons chocolate syrup.
13. Cinnamon Applesauce: 1 cup unsweetened applesauce. Or, try this homemade version!
14. Citrus-Berry Salad: 1 cup mixed berry salad (raspberries, strawberries, blueberries, and/or blackberries) tossed with one tablespoon fresh-squeezed orange juice.
15. Maple-Pumpkin Yogurt: ½ cup non-fat regular yogurt (go Greek for extra protein!) with 2 tablespoons pumpkin puree and 1 teaspoon maple syrup
16. Chocolate Pudding: One 4oz package. Try a fat/sugar free version.
17. Chocolate Covered Strawberries: Five strawberries dipped in two squares melted dark chocolate.
18. Tropical Juice Smoothie: ¼ cup pineapple juice, orange juice, and apple juice, blended with ice.
19. Vanilla and Banana Smoothie: ½ cup sliced banana, ¼ cup nonfat vanilla yogurt, and a handful of ice blended until smooth.
20. MYO Banana Chips: One sliced banana dipped in lemon juice and baked.
21. Baked Apple: One tennis ball-sized apple, cored, filled with 1 teaspoon brown sugar and cinnamon, and baked until tender.
22. Fruity Waffles: One 7-grain frozen waffle toasted and topped with ¼ cup fresh mixed berries.
23. Skinny S’more: Two graham crackers with one roasted marshmallow and one small square dark chocolate.
24. Cinnamon Graham Crackers & Peanut butter: Two graham cracker squares with 1 teaspoon peanut butter and a sprinkle of cinnamon.
25. Cereal and Milk: ½ cup rice krispies with ½ cup skim milk.
26. Milk n’ Cookies: Five animal crackers with ½ cup skim milk.
27. Warm Spiced Cider: 6 ounces apple cider with sprinkles of cinnamon and nutmeg, warmed.
28. Citrus Sherbet: ½ cup lime sherbet (about one standard-sized ice-cream scoop) with ½ sliced kiwi.
29. Café Latte: 8 ounces steamed skim milk with 1 shot espresso.
30. Jelly Beans: 25 of ‘em! 
31. Marshmallow Pear: ½ pear diced and topped with 1 tablespoon marshmallow fluff.
32. Protein Shake: One scoop protein powder with 8 ounces water (choose from tasty powder flavors like cookies n’ cream and chocolate peanut butter!).  
33. M.Y.O. Popsicle: 8 ounces lemonade frozen in an ice pop mold, or use a small paper cup as a mold.
34. Apple Chips: Munch on ¾ cup. You can use this recipe!
35. Carrots n’ Hummus: About 10 baby carrots with 2 tablespoons hummus.
36. Pistachios: A couple handfuls— about 25 nuts (Crackin’ them open will take more time and avoid grabbing 25 more).
37. Cheese n’ Crackers: Five Kashi 7-grain crackers with 1 stick reduced-fat string cheese.
38. Dippy Egg: One over easy egg with ½ slice whole-wheat toast, sliced (to dip in yolk!).
39. Cheesy Breaded Tomatoes: Two roasted plum tomatoes sliced and topped with 2 tablespoons breadcrumbs and a sprinkle of parmesan cheese.
40. Curried Sweet Potato: One medium sweet potato (about 5 inches long) cooked for six minutes in the microwave and mashed with 1 teaspoon curry, and a sprinkle of salt and pepper.
41. “Cheesy” Popcorn: 2 cups air-popped popcorn with 1 tablespoon nutritional yeast— it’ll taste like real cheese!
42.  Guacamole stuffed Egg Whites: Halve a hardboiled egg, remove yolk, and stuff the empty space with 2 tablespoons guacamole (avocado, lime, cilantro and salt).
43. Grilled Spinach and Feta Polenta: 3 oz polenta (about the size of a deck of cards) cooked with 1 ½ cups water and topped with 1 teaspoon feta cheese and a handful spinach.
44. Soy Edamame: ¼ cup boiled Edamame with 1 teaspoon soy sauce.
45. Dijon Pretzels: Two pretzel rods with 1 tablespoon Dijon mustard.
46. Crunchy Curried Tuna Salad: ½ cup canned tuna with 1 teaspoon curry powder, 1 tablespoon chopped red onion, and two ribs celery (chopped).
47. Greek Tomatoes: One tomato (about the size of a tennis ball) chopped and mixed with 1 tablespoon feta and a squeeze of lemon juice.
48. Shrimp Cocktail: Eight medium sized shrimp boiled and served with 2 tablespoons classic cocktail sauce.
49. Smoked Beef Jerky: About 1 ounce— look for low sodium versions!
50. Cheddar and Tomato Soup: ½ cup tomato soup with 1 tablespoon shredded low-fat cheddar cheese.
51. Kale Chips: ½ cup raw kale— stems removed— baked with 1 teaspoon olive oil at 400° until crisp.
52. Sweet Potato Fries: One light-bulb sized sweet potato sliced, tossed with 1 teaspoon olive oil, and baked at 400° for 10 minutes.
53.  Cucumber Sandwich: ½ English muffin with 2 tablespoons cottage cheese and three slices of cucumber.
54. Turkey Roll-Ups: Four slices smoked turkey rolled up and dipped in 2 teaspoons honey mustard.
55. Mixed Olives: About 8 olives.
56. Antipasto Plate: One Pepperocini, a ½ inch cube of cheddar cheese, one slice pepperoni, and one olive.
57.  Pumpkin Seeds: 2 tablespoons pumpkin seeds, sprayed with oil (just a spritz!) and baked at for 400° for 15 minutes or until brown. Sprinkle with kosher salt.
58. Choco-Soy Nuts: 3 tablespoons soy nuts with 1 teaspoon cocoa nibs.
59. Wasabi Peas: About  ⅓ cup of these green treats.
60. Balsamic Veggies: 3 cups raw peppers (any color!) dipped in 2 tablespoons balsamic reduction.
61. Cheesy Roasted Asparagus: Four spears (spritzed with olive-oil spray) and topped with 2 tablespoons grated parmesan cheese, baked for 10 minutes at 400°.
62. Cucumber salad: One large cucumber (sliced) with 2 tablespoons chopped red onion and 2 tablespoons apple-cider vinegar.
63. Spinach and Feta Egg-White Scramble: Three egg whites scrambled and mixed with ½ cup rawspinach and 1 tbsp feta cheese. Cook in frying pan or zap in microwave until egg whites are no longer runny (about 1-2 minutes).
64. Crunchy Kale Salad: 1 cup kale leaves chopped with 1 teaspoon honey and 1 tablespoon balsamic vinegar.
65. Chick Pea Salad: ¼ chickpeas with 1 tablespoon sliced scallions, a squeeze of lemon juice, and ¼ cup diced tomatoes.
66. Grilled Garlic Corn on the Cob: One small-sized ear brushed with 1 teaspoon sautéed minced garlic and 1 teaspoon olive oil, grilled until tender.
67. Pretzels & Cream Cheese: 15 mini pretzel sticks with 2 tablespoons fat-free cream cheese.
68.  Bacon Brussels Salad: Seven brussel spouts thinly sliced and mixed with one piece lean bacon, chopped.
69. Rosemary Potatoes:  ⅓ cup thinly sliced potato tossed with 1 teaspoons olive oil and a teaspoon of chopped rosemary.
70. Spicy Black Beans: ¼ cup black beans with 1 tablespoon salsa and 1 tablespoon non-fat Greek yogurt.
71. Caprese Salad: 1 ounce (hockey puck sized) of fresh mozzarella with ½ cup cherry tomatoes and 2 teaspoons of balsamic vinegar.
72. Goldfish: About 40 fishies…try the cheddar kind!
73. Chips n’ Salsa: 10 baked tortilla chips with ¼ cup salsa.
74. Mini Ham Sandwich: Two slices honey-baked ham with 2 teaspoons honey mustard rolled in a lettuce leaf.
75. Lox Bagel: ½ whole-wheat mini bagel with two thin slices of lox.
76. Chocolate Trail Mix: Eight almonds, four chocolate chips, and 1 tablespoon raisins.
77. Apples and Cheese: 1 non-fat mozzarella cheese stick with half of a baseball-sized apple (any variety), sliced.
78. PB & Celery: 1 medium celery stalk with 1 tablespoon peanut butter.
79. Cottage Cheese Melon Boat: 1 cup melon balls with ½ cup non-fat cottage cheese.
80. Carrot and Raisin Salad: 1 cup shaved carrots with 2 tablespoons raisins and 1 tablespoon balsamic vinegar.
81. Tropical Cottage Cheese: ½ cup non-fat cottage cheese with ½ cup fresh mango and pineapple, chopped.
82. Blue-Cheese Stuffed Apricots: Three dried apricots with 1 tablespoon crumbled blue cheese.
83. Rice Cake and Almond Butter: One rice cake (try brown rice!) with 2 teaspoons almond butter.
84. Sweet n’ Spicy Pecans: Five pecans roasted with 2 teaspoons maple syrup and 1 teaspoon cinnamon.
85. Apples n’ Peanut Butter: ½ an apple, sliced and dipped in 1 teaspoon natural peanut butter.
86. Chocolate Hazelnut Crackers: Four wheat thins dipped in 1 teaspoon Nutella (or other hazelnut spread).
87. Strawberry Salad: 1 cup raw spinach with ½ cup sliced strawberries and 1 tablespoon balsamic.
88. Cacao-Roasted Almonds: Pop in eight almonds.

Thanks to GreatList.com for all the amazing ideas and recipes!!