The Rx Process.  Purchase…Cook…Consume

After choosing our menu, we trolled the web for some good recipes to modify. Our original recipes included: Macaroni and 4 Cheeses, Coconut Shrimp with Sweet Chili-Lime Sauce, Outside-in Cheddar Sliders on Mini Buns, White Chocolate Dipped Strawberries with Citrus Sugar, and Chocolate Refrigerator Cookies/Chocolate Malt Ice Cream. In our perennial effort to get to you to practice responsible eating and drinking (yes, it can be done) we cut out some of the bad guys (extra fat and sodium to be precise) and tossed in some yummy veg (yes, we did sneak-attack you with that…don’t look so surprised).

Once our recipes were modified, we trekked on foot (big mistake) to Whole Foods to pick up ingredients and shamelessly harass the men at the meat and cheese counters with questions about our menu plan (Not sure if they love us or hate us…or hate to love us?)  What we learned: Manchego and truffle oil should never hook up, the cheese counter men would sooner take a bullet to the chest than sell you low-fat cheese, and turkey burger meat is not priced for poor graduate students.  Using Jackie’s joke of a kitchen, we then created some comfort food masterpieces…

 Our Indulgent Modified Menu for 40 lucky individuals:

*Fontina Mac and Cheese drizzled with Truffle Oil

*Turkey Burger Sliders with Sweet Potato Fries and Kale Chips

*Sautéed Coconut Shrimp with Chili-Lime dipping sauce

*Dark Chocolate Covered Strawberries with Citrus Sugar

*Frozen Yogurt Sandwiches

*Plastered Pear Cocktail

Here is a breakdown of our re-envisioned hors d’oeuvres with calorie/fat/saturated fat/protein/fiber counts per serving for both the old and new recipe courtesy of the ultra-legit Food Processor Program. Each day we’ll post a new recipe for you to oooh and ahh over.

Today’s Recipe:

Fontina Mac and Cheese Drizzled with White Truffle Oil

Servings: 40

Serving Size: 2.5 oz

Yield: Approx 100 oz of Mac and Cheese

• Cooking spray
• 2 lbs of whole wheat elbow macaroni
• 24 oz frozen pureed butternut squash
• 2 cups skim milk
• 20 oz fontina cheese broken down into small pieces
• 22 oz part-skim ricotta cheese
• 4.5 oz grated parmesan cheese
• 3 T white truffle oil
• 1 T salt
• 1 T black pepper

1. Preheat oven to 375 degrees.

2. Spray cooking spray on XX pan

3. Bring large pot of water to boil.  Cook macaroni in pot until just al dente, drain, and dump in large pan.

4. Place the 2 packs of frozen squash in a large pot over medium heat.  When defrosted, add the ricotta cheese, skim milk, and 3/4 of the fontina.  Stir the mixture until everything melts together and forms a cheese sauce. 

5. Add salt and pepper to cheese sauce. Pour cheese sauce over cooked macaroni and incorporate cheese throughout the pan. 

6. Top the macaroni with the parmesan and remaining fontina cheese. Then drizzle the white truffle oil over the entire top of the pan.

7. Cook for 20 minutes uncovered and then broil for 5 minutes or until the top becomes slightly browned

Nutrition Facts Per Serving

Old Recipe: 389 calories; 11.7g of fat; 6.3g saturated fat; 18.6g of protein; and 4g fiber.

Our modified Recipe:184 calories; 7.8g fat; 3.6g saturated fat; 10g of protein; and 2.4g fiber

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