Meatless Supper Club-Week 3

Here is our meatless supper for this week. I was going to make a vegetable curry but realized too late that we didn't have any potatoes and it was a staple item for the recipe, so maybe next week. Needless to say, it kind of threw me off so this is what we had instead.

Mexican Mac & Cheese with Snap Peas and Carrots, and Baked apples for dessert.

Mexican Mac & Cheese

Serves 4-6

1/2 lb elbow macaroni

12 oz fat free evaporated milk

4 Tbsp butter

1/2 onion chopped

4 oz green chilis (canned)

1 tsp ground mustard

1 tsp cumin

1 tsp paprika

8 oz mexican shredded cheese

salt and pepper to taste

a couple dashes of picante sauce (optional-I used Tapatio)

Cook pasta in salted boiling water. Saute onions in butter until soft. Add milk, chilis and spices and cook until thickened. Add pasta and cheese. Salt, pepper and hot sauce to taste.

Carrots and Snap Peas (Weight Watchers recipe modified slightly)

2 carrots, peeled and sliced

1 cup snap peas

2 tsp butter

1/2 Tbsp honey

1/8 tsp white pepper

1/4 tsp salt

Cook carrots in boiling water for 8-10 minutes until softened. Drain water. Add remaining ingredients, cover and cook aproximately 5 minutes until snap peas are cooked. Serve.

Baked Apples (modified from Better Homes and Garden)

4 apples, cored and top cut off (I used Honeycrisp and gala apples)

2 Tbsp brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/3 cup apple cider (you can use water or apple juice also)

Preheat oven to 350. Place apples in a baking dish. Mix sugar, cinnamon and nutmeg. Divide up sugar mixture and put inside the core of each apple. Pour apple cider in baking dish. Bake 40-45 minutes until apples are soft, basting apples occasionally.

For additional meatless suppers this week please visit, Enviromom.