Wednesday, February 23, 2011

Sick... ugh.

I am sick with the cold/flu/something-ridiculous-that-has-consumed-my-body-and-mind. It's one of those sickness where no matter how much you sleep, drink water/soup, medicate, you're miserable to point of tears. Not cool being on your own when this happens. So I'm laying here, restless and totally bummed out, with my laptop on the sofa.

In addition to being sick, I've put on some weight. I've nearly undone everything I worked so hard for. So when I read on Hungry Girl that using shirataki (tofu) noodles instead of regular pastas could seriously help cut calories/carbs (they are only 20 calories per bag!), I decided to give it a try.

Okay, here's my honest opinion. Bleh. They REEK when you take them out of the bag, so rinse them ASAP. They are flavorless, taking on whatever sauce and seasonings you add to them. They look like normal noodles, but the texture is off-putting to me. The good part? If you can endure it, they're SO fast to cook, and the calorie/fat content is so low they are still enticing.

Being sick is terrible for my diet. All I want is comfort. And since I'm on my own, I decided comfort food was what I needed today. So I made my friend DW's famous (non-politically-correct) "blackaroni". It's her macaroni and cheese recipe that is absolutely out of this world. (I know my nurse Aunt SR told me to cut the dairy while I'm sick, but this stuff is worth the extra congestion! Gross, I know.)

DW's Blackaroni
-box of Kraft Macaroni & Cheese (the big box with elbow pasta with the Velveeta-like squeeze cheese packet)
-can of cream of mushroom soup
-8 oz. sour cream
-4 cups shredded cheddar

Preheat your oven to 350 degrees. Cook the Kraft Macaroni as the package dictates. Then mix in the cream of mushroom, sour cream, and a couple handfuls of the shredded cheddar. Stir it all until it is melted and gooey. Then get a deep baking dish (or a loaf pan) and spoon a layer of macaroni into it. Add a thick layer of shredded cheddar; repeat again. The top layer should be cheese. Bake for 30 minutes or until the cheese is melted and brown.

It is heavenly cheesy. I like it better when DW makes it, but my at-home version was yummy too.

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