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Lunch #5
Cauliflower Mac and Cheese
Italian Style Tomato Soup
Total Carbs: 17.8g

Cauliflower Mac and Cheese
Cauliflower baked with parmesan cheese and mustard sauce. Makes 2 servings.

1/2 cauliflower head
4 tsp unsalted butter, cut into pieces
1-1/2 tsp mayonnaise
1-1/2 tsp yellow mustard
1/3 cup grated Parmesan cheese

1. Preheat oven to 350°F.
2. Steam whole head of cauliflower for 15 to 20 minutes.
3. Drain and place on a pie plate.
4. In mixing bowl, combine mayonnaise and mustard. Place cauliflower in souffle dish and spread the mixture over it. Dot with pats of butter.
5. Sprinkle generously with Parmesan cheese.
6. Bake uncovered, for about 15 minutes, or until the cheese is brown.

Cheddar or any good melting cheese may be used in place of Parmesan.

Italian Style Tomato Soup
Creamy Italian plum tomato, shallot, and garlic soup. Makes 2 servings.

1/4 tsp vegetable oil
1/2 medium garlic cloves, minced
1/2 medium shallot clove, minced
1/2 tsp arrowroot
8 oz can unsalted diced tomatoes
1/2 bay leaves
1 cup whole milk , room temperature
1/4 tsp ground tarragon
pinch black pepper

1. In large saucepan, heat oil. Add garlic and shallot. Cook until browned, stirring frequently. Add arrowroot and stir. Set aside.
2. In blender, puree tomatoes until smooth.
3. Pour tomatoes into saucepan. Add bay leaf, return saucepan to heat, and bring to boil.
4. Decrease heat and add milk, tarragon, and pepper. Cook 2 minutes, stirring frequently. Discard bay leaf before serving.

Nutritional Information (Per Serving)
Cauliflower Mac and Cheese
Calories 156.3, Total Carbs 6.1g, Dietary Fiber 2.9g, Saturated Fat 7g, Potassium 350.5mg, Protein 7.1g, Sodium 296.5mg
Italian Style Tomato Soup
Calories 114.2, Total Carbs 11.7g, Dietary Fiber 1g, Saturated Fat 2.6g, Potassium 6.1mg, Protein 5.1g, Sodium 104.4mg

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Last Modified Date: August 06, 2013

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by Brenda Bell
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