Bowls, Bowls, Bowls

11 Sep

Hey hey hey!

Thanks for dropping by again. If any of you checked out the Magia e Pasta Facebook page, you’ll have seen that I had a massive craving for mac n’ cheese today and couldn’t wait to get home and try it! But first, I had to make it through the day, which involved a lunch of leftovers from last night and some yummy sides, including this delicious nectarine.

I love summer fruit. I also had some trail mix as a mid-afternoon snack so I could have a little bit of energy before my cardio-packed Zumba class.

Today’s Zumba class was awesome because the instructor included tons of samba tunes. For those of you who don’t know, samba is a fast-paced Brazilian dance and has become famous for its ubiquity during Carnival. The footwork can get really fast and the tempo of the songs she was playing were so fast that I was exhausted by the time each song was over. I zipped back home right after the class so I could make the much-anticipated mac n’ cheese.

Hello, lover.

The secret to this recipe? Chobani Greek yogurt, instead of cream and butter. Pack some extra protein instead of fat into your dish! Here’s the recipe for a perfect portion size:

  • 4 oz. dry pasta (I used whole wheat penne, but use any kind you’ve got!)
  • 4 oz. shredded cheese (I used mozzarella, but really, you can’t go wrong with any kind of grate-able cheese)
  • 1/4 cup of Greek yogurt (allll about the Chobani!)
  • a tiny amount of pasta water after you cook the pasta
  • salt and pepper, if you want

Here’s how to make it (it’s obscenely easy)

  1. Boil pasta
  2. After the pasta is cooked al dente, drain the pasta, setting aside a couple of tablespoons of the water
  3. Return pasta to pot and add just enough pasta water so the noodles aren’t sticking to the pot
  4. With the stove on low, add the yogurt and about half of the cheese, stirring constantly
  5. After the cheese has melted and blended with the yogurt, add the remaining cheese and stir until melted.

That’s it! I’m serious – that’s all it takes and now you have no reason not to use yogurt instead of cream and butter. Now this isn’t your bread crumbs-covered, bake in the oven type of dish, but it’s perfect for something quick and easy and guess what? You use ONE pot – score!

I also made some mashed potatoes and steamed broccoli on the side, though I ended up Tupperware-ing most of it, since the pasta filled me right up!

Soooo many bowls. Fun fact: the mashed sweet potatoes were also made with Chobani. I’ll let you in on how to do it (again, ridiculously easy).

What you need to comfortably serve 2 people as a side dish (if you want it as your main dish, it will only serve 1):

  • 1 pound sweet potatoes, peeled and cut into cubes
  • 1/4 to 1/3 cup of Greek yogurt (whether you’re closer to 1/4 or 1/3 will depend on your taste preferences)
  • salt and pepper to taste

What you need to do:

  1. Boil a pot of water (enough to just cover the chopped sweet potatoes).
  2. Add the sweet potatoes to the boiling water and covering, cooking until soft (about 10-ish minutes).
  3. Drain the sweet potatoes and transfer to bowl where you’re going to add the yogurt.
  4. Mash yogurt and sweet potatoes together with a fork, potato masher, or food processor, if you want to be fancy.
  5. Add salt and pepper to taste.

Voila!  That’s two meals with exactly FIVE steps. Beat that!

Okay, so I had said in this morning’s post that I was going to talk about the Stanford organic food study this evening, but I got too sidetracked with giving ya’ll the recipe for my yummy goods. I hope you forgive me 🙂 I will get to in tomorrow’s post and then hopefully we’ll be back on track with the blogging breakdown when I get to Workout Wednesday in the evening! If not, I’ll just start fresh next week. I do like to start things with a clean slate at the beginning of the week… In any case, thanks for stopping by and I’ll talk to you tomorrow! Have a wonderful evening.


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