I know, I know... macaroni and cheese isn't low-fat. But we all need the occasional macaroni and cheese casserole and this fits the need without the excessive fat and calories.

MACARONI & CHEESE

12 oz uncooked macaroni, elbow type
1/2 c fat-free sour cream
12 oz fat free evaporated milk
8 oz low-fat cheddar cheese
1 T Dijon mustard
1/4 t salt
1/4 t pepper
1/8 t ground nutmeg
2 T dried bread crumbs
2 T grated parmesan cheese

Preheat ovn to 350 degrees. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. Stir in sour cream while pasta is still hot and set aside.

Heat milk in a small saucepan over medium heat until scalded (little bubbles form just around the edge). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and stir in mustard, salt, pepper, and nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 3-4-quart casserole dish. Combine bread crumbs and parmesan cheese; sprinkle over pasta.

Bake until top is golden; about 30 minutes.

SPINACH SALAD

I will give this recipe for a single serving and it can be multiplied as needed

1 c of baby spinach leaves
2 T dried cherries or cherry Craisins
2 orange sections peeled and cut up in bite size pieces
2 T finely chopped candied walnuts

Place chopped walnuts in a small skillet or pan with 1 T butter and 1/2 T brown sugar. Heat and stir over medium heat until walnuts are coated and butter and sugar have dissolved and just begun to caramelize. Remove from heat quickly (this will burn easily) and put on a paper towel to absorb excess butter.

Place spinach, cherries and oranges on a serving plate while walnuts cool. Sprinkle walnuts over spinach mixture and drizzle with about 1 T of a light raspberry vinaigrette. This tastes like you're having dessert. YUM!!!