What's for Dinner? 4/14/10

Pam is doing the first half, I'm on second. So we're going to combine blocks today.

Block 1 Pam (changes leads)

Mambo off the end (4)
Across the top no tap (4)
Knee straddle x 2 (8)
Side leg alterate x 2 (8)
3 repeater knee (8)

Block 2 Alison (same lead)

Rocking horse (4)
Rocking hop (4)
Up and lunge x 2 and exit (8)
Alt. kick around the world (16)

Dinner is served!

Macaroni and 4 Cheeses

Cooking Spray
1/2 box Ronzoni Healthy Harvest Penne pasta
1 cup skim milk
1 16 oz. package frozen cauliflower
4 ounces cheddar cheese, grated
4 ounces fat free Monterey Jack cheese, shredded (Winn Dixie, in the organic section)
1/3 cup fat free Ricotta cheese
1 tsp salt
1 tsp mustard
1/8 tsp cayenne pepper
2 tablespoons grated Parmesan
2 tablespoons bread crumbs
1 tsp olive oil

Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.

Bring a large pot of water to boil. Add the pasta and cook until tender but firm. Drain and transfer to a large bowl.

Cook the frozen cauliflower in the mild over low heat, stirring occasionally, until soft. Pour the cauliflower, milk, cheddar, jack, ricotta, and spices into a blender, and blend until smooth.

Pour the sauce over the pasta and stir to combine. Transfer to the baking dish.

Combine bread crumbs, Parmesan, and oil in a small bowl. Sprinkle over the top of the pasta. Bake for 20 minutes.


Makes 4 servings, 350 calories each.