Macaroni and cheese is pure comfort food. Real, homemade macaroni and cheese can actually be delicious and surprisingly good for you. Just take it easy on the cheese and skip the cream.

8 ounces of whole wheat macaroni
1 tablespoon unsalted real butter
1 red onion, finely sliced
1 red pepper, deseeded and diced
1 teaspoon paprika
16 ounces of milk
6 ounces of mature cheddar cheese
2 tablespoons corn flour
Salt and black pepper to taste
A handful of finely chopped fresh parsley

Cook the macaroni according to package instructions. Drain and return to pan. In a frying pan melt the butter and add the onion and pepper. Gently cook for approximately 4 minutes. Add this mixture the macaroni along with the paprika.

In a separate pan heat the milk on low. Add a little milk and corn flour to a small bowl and whisk until dissolved. Add this mixture to milk and whish over low heat until thickened, approximately 5 minutes. Add the cheese and whisk for another 2 minutes until melted. Add this mixture to macaroni and mix well. Heat together gently for 2 minutes, and season with salt and pepper to taste.

Garnish with parsley and serve.

Who doesnt love lasagna? The downside of this delicious dish is that all that cheese, meat and cream isnt great for you (or your waistline). This version is totally skinny, yet simply delicious.

1 teaspoon olive oil
1 onion, finely sliced
2 sticks of celery, finely sliced
1 carrot, grated
4 cloves of garlic, peeled and crushed
1 pound of quality lean ground beef organic if possible (alternatively you can use organic ground turkey)
1 can of plum tomatoes
teaspoon dried oregano
2 zucchinis, thinly sliced lengthways
1 cup of already roasted red peppers (or you can make your own at home)
4 sheets of lasagne (whole wheat if possible)
Salt and pepper to taste

For the cheese sauce

* By using an extra mature, strong cheddar youll need much, much less and still get a full flavor.

8 ounces skimmed milk
3 tablespoons corn flour
1 teaspoon Dijon mustard
8 ounces mature cheddar cheese
Dash of nutmeg

In a large saucepan add the olive oil , onion, celery and carrot and cook over low heat for approximately 4 minutes. Add the garlic and cook a further one minute. Set aside.

In a frying pad fry the meat until completely cooked through. Drain away the oil and add to your large pan of onion and vegetables. Turn up the heat and add the wine, stir continuously until all the wine has been absorbed. Then add the tomatoes and oregano. Season with salt and pepper and simmer for approximately 30 minutes, until the liquid has reduced.

Heat the frying pan again and add the zucchini. Char grill for approximately 2 minutes on each side. Remove from heat and set aside. Do the same thing with the roasted peppers (drain if using jar peppers). Set aside.

Make the cheese sauce by heating up the milk and nutmeg gently over low heat. Mix the corn flour with a little milk in a small bowl and whisk until smooth. Add this mixture to the milk and nutmeg. Whisk continuously over low heat for approximately 2o to 3 minutes until thickened. Then add the mustard and half of the cheese. Add salt and pepper if necessary.

Now put it all together. Take a lasagna dish and start with a layer of meat, then roasted peppers, then more meat, then roasted zucchini, then more meat, finally your four sheets of pasta. Now pour your cheese sauce over the top and top with the remaining cheese. Bake for approximately 20 to 30 minutes until bubbly. Serve immediately with a side salad.

This pasta is quick and easy to make. This is a low-fat versions made with plain yogurt.

8 ounces of cooked spaghetti
1 small chilli, seeded and finely sliced
2 spring onions, finely sliced
2 garlic cloves, crushed and peeled
1 tablespoon olive oil
cup low-fat plain yogurt
Salt and pepper
1 handful of fresh basil leaves, roughly chopped

Cook the spaghetti according to package instructions.

While the spaghetti is cooking, heat the oil in a non-stick frying pan and add the chilli and garlic. Saut over low heat for approximately 2 minute taking care not to burn the garlic. Set aside.

In a bowl add the yogurt, garlic/chilli mixture and spring onions. Mix well and season with salt and pepper if necessary.

Add this mixture to the hot spaghetti and mix well. Serve topped with the fresh, chopped basil.

1 bag uncooked penne or medium tube pasta
1 medium onion, chopped
1 tbsp olive oil
3 cloves garlic, minced
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1/4 cup sliced black olives
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese
splash lemon juice

Cook pasta according to package directions.

In a large skillet, saute onion in oil for a minute or two. Add garlic and continue to saute. Add bell peppers and continue for 2-3 minutes, or until lightly cooked. Add olives, oregano, basil, salt, cayenne and water. Bring to a boil. Add cooked pasta and lemon juice. Remove from heat and add feta.

Editor’s Note:

This is excellent with whole grain pasta to really help keep things healthy. Some like it a little spicier than this.

1 package dry pasta
1 can sliced black olives, drained
1 (6.5 ounce) jar artichoke hearts, drained and quartered
8 ounces feta cheese, crumbled
3 cloves garlic, minced
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 red bell pepper, diced
salt, ground black pepper to taste

Cook pasta according to package directions. Drain and place in large bowl.

Toss pasta with olive oil, vinegar, pepper and salt. Add the rest of the ingredients and continue to toss. Store in refrigerator until ready to serve.

Editor’s Note:

You can make this a bit fancier by adding in kalmata olives, either whole or sliced.

1 package pasta
2-3 tbsp butter
1 lb crab, shrimp, scallops or mixture
1 cup white wine
3 tbsp lemon
2 tbsp flour
dill to taste

Cook pasta according to package directions.

Melt butter in a frying pan. Add lemon, wine and flour. Stir until it stays together.

Add seafood and cook until seafood is ready to eat. Mix in pasta and dill.

Editor’s Note

I love to add artichoke hearts and capers to this mix too, but they aren’t for everyone.

Technorati Tags: seafood piccata

1 – 7 ounce package cheese tortellini
1 cup broccoli florets
½ cup chopped fresh parsley
1 – 6 ounce jar marinated artichokes, drained
2 green onions, chopped
½ cup Italian salad dressing
2 ½ tsp. chopped fresh basil or cilantro
3 tbsp. grated Parmesan cheese
6 cherry tomatoes, halved

Cook tortellini according to package directions. Drain.

Combine tortellini with broccoli, parsley, artichokes, and green onions in a large bowl; toss lightly to mix. Pour salad dressing over tortellini mixture. Sprinkle with basil or cilantro and toss gently.

Cover and chill until ready to serve. Add tomatoes, toss and sprinkle with Parmesan cheese just before serving.

Editor’s note:

This recipe is wonderful during the summer and a big hit at potlucks. I rarely meet anyone who doesn’t really enjoy this variation on a pasta salad.

1 lb ground beef
1 cup chopped onion (one large)
2 cloves garlic, minced
2 71/2 oz can tomatoes, cut up
2 8 oz can tomato sauce
2 6 oz con tomato paste
2 tsp dried basil, crushed
1 tsp dried oregano, crushed
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/4 cup red wine (optional)
6 dried lasagna noodles
1 beaten egg
2 cups cottage cheese
1/4 cup grated parmesan
3 tbsp snipped fresh parsley (optional)
approx 1 lb sliced or shredded mozzarella

1. For sauce, cook meat, onion, and garlic till meat is brown. Drain fat.
2. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, and 1/4 tsp pepper bring to boiling, reduce heat, simmer 15 min, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 min or till tender, drain and rinse with cold water.
4. For filling combine the egg, cottage cheese, parmesan cheese and the parsley.
5. Layer half the noodles, spread with half the cheese filling, half the mozzarella, half the meat sauce, repeat.
6. Bake at 375 for 30 to 35 min or till heated through. Let stand 10 min before serving.

Make ahead directions are as above except after assembling, cover and refrigerate for up to 24 hours. Bake covered at 375 for 40 min. Uncover, bake for 20 more min or till hot. Let stand 10 min.

Hints: For the parsley, a smaller amount of dried parsley works just as well. And I usually find it easier to make it before boiling the noodles so that assembly can begin right after the noodles are done. For the meat sauce, I like to simmer it covered for at least a couple hours if I’m feeling that ambitious.

1/4 lb. Macaroni
1/4 lb. Cheese
1 teaspoonful French Mustard
3 tablespoonsful Oil
3 tablespoonsful Vinegar
1/2 Head of Celery
1/2 Lettuce

Boil the macaroni as usual. Cut it into pieces about three inches long. Cut the cheese into very thin slices. Cut the celery into very small pieces. Lay these alternately in a bowl with some shredded lettuce. Make a dressing of the mustard, oil, and vinegar, and pour it over.

6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cup tomato juice
2 tablespoons olive oil
Juice of one lemon
2 cloves garlic — minced
3 tablespoons fresh parsley
3 tablespoons fresh basil — or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato — chopped
1/2 cup olives — Kalamata
2 tablespoons capers
1/2 cup feta cheese — optional

1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill.

2. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water.

3. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.

4. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.