Cream Cheese Mac

I try to eat healthy as often as possible.  But sometimes, I just crave mac n cheese.  And sometimes, I remember that I just happened to buy cream cheese the other day and haven't done anything with it.  And think that maybe I should add cream cheese to the mac n cheese.  And darn it, I just remembered that I also have sour cream in my fridge that I should have thrown in because it needs to get used.  Oh well.  I missed out on using the sour cream, but I did use some cream cheese!

By the way, I'm currently eating my second helping.  This stuff is too good.  Maybe I'll run it off in my race on Saturday...It will only be the 2nd 10k course I have ever run.  I've done a 10k in Lewisburg for the past 5 years, but it's the only 10k I've ever done, and while my times for the past 2 years have been decent, I really really want to break 40 minutes. I'm hoping to achieve that this weekend.  New course, flatter course, and hopefully some better competition to help carry me to a PR! 

Anyway.  Cream Cheese Mac.  Deliciousness.

Boil some water and throw in about half a box of elbow macaroni.  In a smaller saucepan, combine 3 tbsp butter, 3-4 tbsp cream cheese, a bunch of heavy cream, 1/4 c wheat flour, and a big handful of shredded cheese. Once everything is all melty and delicious, and the macaroni is cooked, combine in an oven-safe dish.  Oh and by the way, grate a carrot and mix it in with all that.  Then you can pretend it's healthy.  Mix well, sprinkle more cheese over the top, and bake at 375 degrees for 30 minutes.  

I enjoyed my mac and cheese on a bed of arugula, topped with a crabby beef burger and some shaved & sauteed parsnips.  And then I drizzled ranch dressing over the whole thing because...I thought it might be too dry without it?  And...go big or go home? 

It was delicious.  

Eating super healthy all the time is overrated. 

and here's a picture of the shaved parsnips before I cooked them

just because

they're awesome

Parsnip-Basil Mash

Chop 1 large parsnip and steam it in a covered skillet with olive oil, 1/4 c water, garlic powder, and a pinch of salt. While the parsnips are cooking, chop 5-6 leaves of fresh basil and throw them in a food processor for a few pulses.  When the parsnips are soft, add them to the food processor and pulse until smooth. 

(or as smooth as it will get...mine came out a little bit chunky, but mostly smooth)

This made a nice little healthy snack while I waited for my sloppy joe & mac n cheese comfort food to finish cooking last night.  

Carrot Soup

Delightfully Orange.  And very tasty. 

Ingredients

6-7 medium carrots

2 large parsnips

1/3 medium vidalia onion

5 small cloves garlic

2 chunks of ginger root

1/2 stick butter

large spoonful bacon grease

2 slices of Gouda Cheese

Jack Daniel's Mustard

heavy cream

water

salt

garlic powder

onion powder

oregano

basil

mustard powder

Directions

read all of the directions before starting...

1) Chop 3-4 of the carrots into 1-2 inch chunks, put them in a pot, just barely cover them with water, and boil them. 

2) While waiting for the carrots to boil, chop the onion, remaining carrots, and parsnips.

3) Once the carrots have started boiling, steam the chopped veggies with the butter, bacon grease, and a dash of salt.  Add some water if they start sticking.

4) Peel and chop the ginger and garlic.

5) When the boiled carrots are soft, pour out the water and set it aside.  Mash the carrots with the gouda cheese.  

6) When the steamed veggies are soft, add the ginger and garlic.  Stir well.  Add seasonings/herbs and mustard to taste.  Stir well.

7) Add 1/2 c heavy cream and the carrot water that you set aside earlier.  Let simmer for a bit, then add the mashed carrots.  

8) Add another 1/2 c or so of heavy cream.  

9) Throw everything in a blender and blend until mostly smooth.

10) Return to the stove and add more cream/water until desired consistency is reached.  I like mine pretty thick.  

11) EAT UP! (and enjoy the deliciousness)

Parsnip Fries & Mango Cous Cous

and some chicken

Parsnip Fries

Chop 2 parsnips and 2 carrots into thin strips (think shoestring-fry sized). 

Shake them in a ziploc bag with enough olive oil to coat them, then add seasoning.
 (salt, garlic powder, onion powder, mustard powder)

Spread on a baking sheet and bake at 425 for 20 minutes.

Mango Cous Cous

Chop a mango.

Boil 1/2 c water with some salt. Add garlic powder and olive oil, add 1/2 c cous cous.  Stir, remove from heat, cover, let sit for 5 minutes.  Stir in chopped mango.

Chicken

Cook chicken breast in a skillet with some olive oil, seasoning, and the lid on. 

The Plating

Chicken on a bed of Mango Cous Cous with Parsnip Fries
(ooooh sounds so fancy)

Christmas Eve

Whole Wheat Angel Hair Pasta with Sun-dried Tomato Alfredo

Shrimp

Shaved/Sauteed Parsnips and Carrots

Foccaccia with Avocado

Ecco Domani Pinot Grigio