per serving: 672 calories; 25 grams protein; 34 grams total fat; 3 grams fiber; 21 grams saturated fat; 6 grams carbohydrates; 94 mgs cholesterol; 507 mg sodium, 11 WW points plus


Curried Macaroni and Cheese


10 ounces elbow macaroni

2 tablespoons cornstarch

2 teaspoons dry mustard divided

2 teaspoons curry powder divided

2 cups whole milk

6 tablespoons butter divided

2 cups shredded sharp cheddar cheese

coarse salt and freshly ground pepper, to taste

cooking spray

1 cup breadcrumbs


Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Cook macaroni until cooked through but still firm to the bite. Drain and return to pot.
While pasta cooks, combine corn starch, half the dry mustard and half the curry powder in a large saucepan. Turn heat to medium high and whisk in milk. Add half the butter and cook and stir until sauce thickens and boils, about 1-2 minutes.
Reduce heat to low and add cheese; stir until melted and combined. Mix in pasta, season with salt and pepper to taste, and transfer to a baking dish coated with cooking spray.
Melt remaining butter in a small saucepan over low heat. Add remaining dry mustard and curry powder; add breadcrumbs and stir to combine.
Sprinkle breadcrumbs over macaroni mixture. Bake until golden brown and bubbly, about 20 minutes

Apple Grape and Butter Lettuce Salad


2 Fuji apples cored and thinly sliced

1 head Boston (butter) lettuce torn

2 cups green grapes halved

1/4 cup prepared ranch dressing


In a salad bowl, mix together the apples, lettuce and grapes. Toss with enough dressing to coat. Serve on individual salad plates.