Home at Last Farm...: Going back to Weight Watchers today

Tuesday, October 03, 2006

Going back to Weight Watchers today

Well, today's the day. Joe and I are going back to Weight Watchers. We know it works. We've done it before.
In the not too distant future I will be able to go buy clothes right off the rack and actually like what I see in the mirror! Woo Hoo! I never was fat as a young woman, so it's still something of a shock to look in the mirror and see a fat woman looking back. I will be glad to feel better about myself, not to mention improve my health.
Joe even took before pictures of us. Every week we're going to take 3 pictures front, side and middle and we'll be able to see the difference. Maybe I'll even show you all when I hit my goal.
Could you stand it??? LOL

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.