Mac & Cheese w/ Cauliflower

This recipe was on the cover of one of my favorite magazines and it made my mouth water! The original recipe called for a crushed & seasoned breadcrumb topping, but I got a little impatient and eliminated those steps. I just served it topped with grated Parmesan cheese, salt & pepper. It was still really tasty. To read the original recipe in its entirety, click here.

(makes 6 VERY generous servings)

Ingredients
12 ounces elbow macaroni, uncooked (I used whole wheat)
1 head cauliflower, chopped
1 tablespoon olive oil (I used extra virgin.)
salt & pepper
1 onion, finely chopped
1 1/2 cups (or 6 ounces) shredded sharp or extra-sharp cheddar cheese
1 1/2 cups sour cream (I used reduced-fat.)
1/2 cup milk (I used skim.)
1 tablespoon Dijon mustard

Directions

1. Preheat oven to 400 degrees Fahrenheit.

2. Cook pasta according to package directions, adding the cauliflower during the last 3 minutes of cooking time. Drain.

3. Return the pasta pot to medium heat and add the oil.

4. Add the onion, salt and pepper. Cook, stirring occasionally, until the onions are soft. About 5 to 7 minutes.

5. Mix in the pasta, cauliflower, sour cream, cheese, milk & mustard.

6. Transfer the mixture to a baking dish (at least 3 quarts) and bake until the top is brown, about 12 to 15 minutes.

NOTE: I used my enameled dutch oven from start to finish on this recipe. It worked well for cooking the pasta and onions. It eliminated the need to use a baking dish since it could also go right into the oven. Less dishes = happy cook.

Source (with modifications): Real Simple, February 2009

French Onion Pork Chop Skillet

This meal was so quick and easy! My husband declared it "a keeper." He took some of the leftovers for lunch the following day and said it was just as tasty after being heated up in the microwave. Definite comfort food for a cold winter evening. I also think it would be good for the summer because there's no oven required. You really can't see the pork chops. They really are under the onions. I promise.

The original recipe came from Kraft Food and Family, a FREE quarterly magazine published by Kraft. All of the recipes use one or more of their products and are usually pretty easy to make. There are also tons of great Kraft coupons in every issue. If you don't already receive this I'd highly recommend signing up. You can have it delivered to your mailbox or e-mail inbox. You can also opt to view the archived issues via the kraftfoods.com website.

(Makes 6 servings.)

Ingredients

1 and 1/2 lbs. boneless pork chops, 1/2 inch thick (I used 3 thicker chops. See the note on cooking time.)
2 onions, thinly sliced
2 Tablespoons Worcestershire sauce
1 package (6 ounces) Stove Top Stuffing Mix for Chicken (I used reduced sodium.)
1 and 1/2 cups hot water

1 cup shredded cheese

Directions

1. Spray a large, nonstick skillet with cooking spray and heat on medium-high heat.

2. Add the pork chops and onions. Cook until a meat thermometer in the pork reads 160 degrees Fahrenheit, about 5 minutes per side. NOTE: With my thicker pork chops the cooking time was about 10 minutes per side to reach the desired temperature.

3. Remove pork chops from skillet.

4. Stir in Worcestershire sauce and stir.

5. Return pork chops to the skillet and pile the onion mixture on top of the chops.

6. Mix together the stuffing and water. Spoon the mixture around edge of skillet.

7. Top with cheese and cover skillet. Cook until cheese is melted, about 5 minutes. NOTE: The original recipe called for Low-Moisture Part-Skim Mozzarella. I used 2% Mild Cheddar because that's what I had. I say use whatever you have/like/want and it will still be good.