Yes, we can...make healthy mac & cheese

My friend Hilary has this amazing single subject blog that's all about macaroni and cheese: http://www.weheartmacandcheese.com/
She posted a review of a healthy mac and cheese recipe, and since she subscribes to macaroni and cheese orthodoxy, it was not glowing with praise. Okay, she's not really that orthodox; the recipe just wasn't very good.
So for those who want their mac and cheese and don't want the calories too, I provide here my friend Felecia's mother's Healthy Macaroni and Cheese recipe. Parthenia Aldrich is a retired dietitian. She did a good job with this recipe. I tweaked it a tiny bit.

Parthenia Aldrich's Macaroni and Cheese
1 T mustard
1 cup low fat plain yogurt
2 T reduced fat cream cheese (American Neufchatel)
1.5 cups shredded, fat reduced cheddar cheese
1/3 cup grated parmesan cheese plus 2 Tbsps
1.5 cups whole wheat elbow macaroni (cooked seven minutes)

Stir all ingredients, except 2 Tbsps parmesan, into hot cooked macaroni
Pour in casserole and sprinkle with 2 T parmesan
Bake uncovered in 375 degree oven for 20 minutes or until lightly browned
Makes 4 to 6 servings

All Meat: No Tofu

I've been posting mostly vegetarian recipes, but here's a good one for brisket (click on title), cooked in a pressure cooker, from food writer Jessica Harlan. She wrote a glowing review of the Fissler Blue Point Pressure Pan.

What's for breakfast?

Scrambled tofu is one of my breakfast standards for which I find a non-stick pan indispensable. I use the Fissler Protect Alux pan. This dish is so easy to make and is really tasty. You can use any mixture of spices you like, but I find that I use turmeric and nutritional yeast consistently because of the color and the flavor they add. Penzey's has a great selection of spice mixtures. I got their Ozark style seasoning at their Santa Monica store but you can order it online. It gives the scramble a sausage flavor.

Scrambled Tofu
half of a 1 lb block of firm tofu (If you want the scramble drier, press tofu under a few plates for ten minutes, discard water)
1 Tbsp oil
1/2 tsp turmeric
1 heaping tsp nutritional yeast
1/2 tsp Penzey's Ozark style seasoning
1/2 tsp cayenne pepper, or paprika (if you don't want it too hot)
Salt to taste

Heat oil in non-stick pan. Crumble tofu with your fingers or a fork then add to pan. Saute for five to ten minutes. Just like with eggs, the longer you cook, the firmer and dryer it will get. When heated through and cooked to your liking, add spices, stir and turn off heat.
Serve with whole wheat toast or grits or other hot cereal.