Pasta Palooza

In celebration of Memorial Day I attended a friend's barbecue, of course. Trying to find a new recipe and something appropriate for a bbq I decided to make Deli Style Macaroni Salad via Coconut & Lime.

Ingredients:
3/4 cup low fat mayonnaise
1/4 cup white wine vinegar
2 1/2 tbsp sugar
2 1/2 tbsp Dijon mustard
1 medium onion, diced
2 stalks celery, diced
2 carrots, grated
1/2 tsp celery seed (I actually didn't use this)
salt
pepper
16 oz cooked macaroni (I used whole wheat mac)



Directions:
In a small bowl, whisk together mayo, celery seed if used, vinegar, sugar, mustard, salt and pepper. In a large bowl, stir together the onion, carrot, and macaroni. Combine in large bowl. Refrigerate overnight.

This was really good! Definitely a hit at the bbq and it wasn't too strong of a flavor as pasta salad can sometimes be. Also, healthier by using low fat mayo and whole wheat macaroni. Couldn't really figure out points, since I'm not sure how many servings this would be, but it can't be that bad. And we got a lot of servings out of this!

Morning Glory Muffins

I think my New Year's Resolution is really sticking. You know how they say it takes 4 weeks (or however long) to make something a habit? Well I think that's happening with this whole cooking thing! Lately I find myself WANTING to cook something. Yes, it's true. For example, with these muffins... I had no reason or occasion to make them, but I found the recipe in the Weight Watchers magazine and it sounded good and pretty easy. Plus I had yet to make muffins.

Morning Glory Muffins via Weight Watchers Magazine, Feb 2010
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp ground ginger
3/4 cup low fat buttermilk
1/3 cup drained canned crushed pineapple in juice
1/4 cup fat free egg substitute
1/4 cup finely shredded carrots
1/4 cup packed brown sugar
2 tbsp canola oil
1/2 tsp vanilla

Directions:
- Preheat oven to 350 degrees. Line 12-cup muffins pan with paper or foil liners.
- Combine first seven ingredients (flour through ginger) in large bowl.
- Mix remaining ingredients (buttermilk through vanilla) in a separate bowl.
- Add buttermilk mixture to flour mixture and stir just until flour mixture is moistened.
- Fill muffin cups evenly with batter.
- Bake until toothpick inserted into center comes out clean, about 22 minutes.
- Let cool in pan on rack 5 minutes. Remove muffins from pan and let cool completely.

The final product? Pretty damn good! Not too sweet at all and definitely a good breakfast muffin, which makes sense since they are called "Morning Glory Muffins." I took some to work and they seemed to be a success! And only 2 pts/muffin.