Spaghetti and Meatballs
Instead of the regular "white" spaghetti made with enriched white flour, switch to whole wheat, brown rice or quinoa pasta - your local Trader Joe's has a nice selection!
MAKE YOUR OWN MEATBALLS!!! We have NO idea where the meat in those frozen meatballs came from. I suggest organic, grass fed beef - 85/15 is fine - Costco now carries organic beef - 3-1 lb. packages for $12.99. And NO frying the meatballs - broil them in your oven, then immediately move them onto a paper towel to drain off the fat. You won't have that nasty liquid fat layer on top of your sauce!
Don't want to take the time to make your own tomato sauce? Try an organic tomato sauce - most grocery stores have a good selection in their organic section!
Pot Roast and Mashed Potatoes
Once again, look for organic, grass fed beef - it may be a little more expensive, but you won't believe the difference in the tenderness and the taste - it's worth it if you're a beef lover! A local butcher can direct you on where to find organic beef. A leaner cut of pot roast is the eye of round roast or the chuck roast. Trim the fat BEFORE cooking.
Always pull a roast out of the refrigerator at least 30 minutes prior to cooking it - if you put cold beef in a hot pot it will cease up on you and be tough - it is a muscle after all! Dry the meat with paper towels and generously sprinkle it with salt and pepper BEFORE searing it in olive oil - about 3 minutes per side or until it has a nice brown crust on the outside - remove the beef and add aromatics to the pot - onion, garlic, carrot, celery - cook til softened - add the roast back in and add LOW SODIUM beef broth or stock to cover the roast - now BRAISE slowly - medium-low heat for 3-4 hours depending on the size of your roast. The roast should shred easily when done!
As for the mashed potatoes - why not try some steamed and mashed cauliflower instead - no starch, just great taste with a little salt and pepper and a little butter for flavor!
Meatloaf
Well, once again I say - organic, grass fed beef - 85/15 is fine. Use a smaller amount of beef and add some vegetables to your meatloaf mix! Veggies that work great here are shredded carrots, shredded zucchini, thin sliced strips of bell pepper, finely chopped onion and garlic - get creative! If you use more veggies than meat and add some fresh herbs like parsley and thyme for flavor you will be amazed. Also, try forming your meatloaf in a loaf pan that has been lined with plastic wrap, then turn it out onto a well coated (with non-stick spray) baking rack on a baking sheet. The fat will drain out of the loaf and onto the baking sheet.
Mac-n-cheese
I LOVE mac-n-cheese - I make it at least 10 different ways and they are all good - no Kraft in my house! How can you lighten it up a bit? Start by skipping the white flour pasta again - choose a whole wheat or whole grain pasta. Try the Natural cheeses - soy cheeses - vegetarian cheese, yes, there are some that melt and taste good! Mozzarella cheese is a good choose too - just choose the part skim ones. Make a simple mac-n-cheese - no need to whip up a roux...
Grandma's Simple Mac-n-cheese (revamped)
- Preheat the oven to 350 degrees.
- Cook 1 lb. whole grain pasta, elbows or shells, in boiling, lightly salted water. Cook to al dente (still with a little "bite" to them) - drain but DO NOT RINSE.
- While pasta drains - in the cooking pot add....1 8oz. package 1/3 less fat cream cheese, 1 cup Natural shredded cheddar cheese, 1 cup shredded part skim mozzarella cheese, 1/2 cup grated Parmesan cheese and 5 Tbsp unsalted butter.
- Add the hot pasta back into the pot and toss with the cheeses - the heat from the pasta will melt the cheeses.
- Taste the mixture and add salt and pepper to taste. (until it tastes good to you)
- Pour the pasta into a baking dish (9X13) that has been sprayed with non-stick cooking spray.
- Bake the pasta for about 1 hour or until it forms a light brown color on top.
