Lactose-Free Mac and Cheese
1 1/2 cups dried whole wheat elbow macaroni
1 tablespoon olive oil
3 cups thinly sliced crimini mushrooms
1 1/2 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
1/4 teaspoon black pepper (add more, if desired)
2 tablespoons cornstarch
1 1/2 cups plain lactose-free milk (or almond, rice, or soy milk)
5 ounces shredded or cubed soy cheddar cheese
Black pepper to taste
- Bring about 8 cups of water to a rolling boil, add macaroni noodles, and boil until tender (8-10 minutes). Once pasta is tender, drain well in colander while finishing steps 2 and 3.
- Add olive oil to a large, nonstick frying pan and heat over medium-high heat. Add mushrooms and sauté until lightly browned. Add garlic and black pepper and continue to sauté for an additional minute; set aside.
- In 2-cup measure, combine cornstarch with 1/4 cup of lactose-free milk (or almond, rice, or soy milk) to make a smooth paste. Blend in the remaining lactose-free milk. Pour into a medium, nonstick saucepan and bring to a gentle boil over medium heat, stirring frequently. Once the mixture begins to thicken, reduce heat to simmer and stir in the shredded or cubed cheese. Continue to simmer, stirring frequently, until cheese is melted. Add black pepper to taste.
- Combine cheese sauce with the drained noodles and spoon sautéed mushroom mixture over the top before serving.
Yield: 3 to 4 servings
Per serving (if 4 servings): 305 calories, 18 g protein, 42 g carbohydrate, 7 g fat, 0.8 g saturated fat, 3 g monounsaturated fat, 3 g polyunsaturated fat, 0 mg cholesterol, 7 g fiber, 540 mg sodium. Calories from fat: 21%. Omega-3 fatty acids: 0.3 g, Omega-6 fatty acids: 2.6 g
Roasted Garlic Mashed Potatoes
You can make this a day ahead. Keep it chilled in the refrigerator, and then warm it in a slow cooker or in the microwave when you're ready to eat.
1 large head garlic
1 teaspoon olive oil
3/4 cup plain lactose-free milk (or almond, soy, or rice milk)
28 to 32 ounces of potatoes, peeled and quartered
Freshly ground black pepper
Salt to taste (optional)
- Preheat oven to 425 degrees. Slice about 1/4 inch off the top of the garlic heads, throw the tops away, and place the heads on a piece of foil. Drizzle olive oil over the top of the garlic heads and wrap them well in the foil. Bake until tender and golden (about 35 minutes). Remove from oven and let stand until cool enough to handle. Peel the skin away from the garlic cloves.
- While garlic is baking, place quartered potatoes in a large microwave-safe container with 1/4 cup of water and cook on HIGH until potatoes are tender. If you prefer to use the stove, place potatoes in a stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain potato pieces in a colander.
- Add hot, steaming, and drained potato pieces directly to a large mixing bowl, along with the garlic cloves and any olive oil drippings, and lactose-free milk (or almond, soy, or rice milk). Beat on low just until blended.
- Season with pepper and salt, if desired.
Yield: 6 servings
Per serving: 150 calories, 5 g protein, 31 g carbohydrate, 1.5 g fat (0.2 g saturated fat, 0.8 g monounsaturated fat, 0.5 g polyunsaturated fat), 0 mg cholesterol, 3.2 g fiber, 29 mg sodium. Calories from fat: 9%. Omega-3 fatty acids: 0.2 g, Omega-6 fatty acids: 0.3 g