Recipes continued

Macaroni and Cheese with Cauliflower

12 oz multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
½ cup fresh flat-leaf parsley, chopped
3 tbsp olive oil
Salt and black pepper
1 onion, finely chopped
1 ½ cups grated extra-sharp cheddar cheese (6 oz)
1 ½ cups reduced fat sour cream
½ cup 1% milk
1 tbsp dijon mustard

Heat oven to 400*. Cook the pasta according to package directions, adding the cauliflower during the last 3 min of cooking time; drain.

Meanwhile pulse the bread in a food processor until course crumbs form. Add the parsley, 2 tbsp of oil and ¼ tsp salt and pepper and pulse to combine; set aside.

Return the pasta pot to medium heat and add the remaining tbsp of oil. Add the onion, ¾ tsp salt and ½ tsp pepper and cook, stirring occasionally just until soft, 5-7 min. Mix in the pasta, cauliflower, cheese, sour cream, milk and mustard.

Transfer to a shallow 3 qt baking dish, sprinkle with bread crumbs, and bake until golden brown, 12-15 min.



Beef Stroganoff with Yogurt and Dill

12 oz multigrain noodles
2 tbsp olive oil
1 lb sirloin steak, thinly sliced
salt and pepper
1 lb button mushrooms sliced
4 shallots, sliced
½ dry white wine
¼ cup nonfat Greek yogurt
¼ cup fresh dill

Cook noodles accd to package directions. Meanwhile, heat 1 tbsp of oil in a large skillet over med-high heat. Season the steak with salt and pepper. In 2 batches, cook steak until browned, 1 min per side; transfer to plate

Return skillet to medium heat and add remaining tbsp of oil. Add the mushrooms and shallots and cook, stirring occasionally, until tender 5-6 min. Add the wine and simmer until liquid is reduced by half, 2-3 min.

Return beef to skillet and any accumulated juices and cook until heated through 1-2 min. Serve noodles and top with yogurt and dill.