Exhibit A: Homemade Mac n cheese:
That's dinner tonight. Pretty sure the 10 miles I ran this morning aren't going to touch the caloric powerhouse of a BBQ sandwich and a helping of mac and cheese. There will be sweet potatoes. Maybe some broccoli too.
Anyway, in case you don't want to be thin either here are my recipes:
Homemade Mac n cheese:
Box of elbow noodles
2 cups+ of shredded sharp cheese
1/2 cup+ of skim milk
2 tbsp of butter
2 tbsp of flour
1/2 tsp of yellow mustard
salt
pepper
garlic powder
1/4 cup Parmesan cheese
1/4 cup Italian bread crumbs
Boil noodles al dente. Set aside. In sauce pan melt butter with flour over med heat. Add some salt, pepper and garlic powder. Whisk together so clumpy. Add mustard and milk. You may need more milk. Whisk it all together until it starts to thicken. Add in cheddar cheese--reserve a little cheese for top. Whisk with milk mixture over low heat until thicken. If too thick add a little more milk. Mix in noodles until all are covered with cheese sauce. Pour cheesey noodles into a greased dish that can go in the oven. Mix in another bowl reserved cheddar with the Parmesan cheese and bread crumbs. Spread over top of cheese noodles until covered. Bake immediately at 325 until bubbly or you can cover and freeze (or refrigerate for later in the day).
Pork Sandwiches:
If you want to make the pork roast I use a leaner cut of pork like shoulder but you can do this with Boston Butt--it will taste better but it will have more fat.
Salt and pepper with red and black pepper pork roast. Sprinkle a little garlic powder too.
Sear all sides of the roast in a skillet with olive oil.
Drain oil.
In a crock pot pour 1/2 cup of BBQ sauce. I like Williams Brother's Original BBQ Sauce. Add couple of dashes of tabasco, 2 tbsp of vinegar, and a squeeze of lemon juice if you have it. Put roast in crockpot turn a few times in the sauce. Cook on high for about an hour. Flip roast and then switch it to low for about four or five more hours. Shred and serve on toasted buns with more sauce.
I don't know. Maybe I'll ride the trainer. Maybe then I can have a little extra mac n cheese. Mmm. Mac n cheese.
Exhibit B: BBQ pork roast. To be shredded after 6 hours of slow cooking.
That's dinner tonight. Pretty sure the 10 miles I ran this morning aren't going to touch the caloric powerhouse of a BBQ sandwich and a helping of mac and cheese. There will be sweet potatoes. Maybe some broccoli too.
Anyway, in case you don't want to be thin either here are my recipes:
Homemade Mac n cheese:
Box of elbow noodles
2 cups+ of shredded sharp cheese
1/2 cup+ of skim milk
2 tbsp of butter
2 tbsp of flour
1/2 tsp of yellow mustard
salt
pepper
garlic powder
1/4 cup Parmesan cheese
1/4 cup Italian bread crumbs
Boil noodles al dente. Set aside. In sauce pan melt butter with flour over med heat. Add some salt, pepper and garlic powder. Whisk together so clumpy. Add mustard and milk. You may need more milk. Whisk it all together until it starts to thicken. Add in cheddar cheese--reserve a little cheese for top. Whisk with milk mixture over low heat until thicken. If too thick add a little more milk. Mix in noodles until all are covered with cheese sauce. Pour cheesey noodles into a greased dish that can go in the oven. Mix in another bowl reserved cheddar with the Parmesan cheese and bread crumbs. Spread over top of cheese noodles until covered. Bake immediately at 325 until bubbly or you can cover and freeze (or refrigerate for later in the day).
Pork Sandwiches:
If you want to make the pork roast I use a leaner cut of pork like shoulder but you can do this with Boston Butt--it will taste better but it will have more fat.
Salt and pepper with red and black pepper pork roast. Sprinkle a little garlic powder too.
Sear all sides of the roast in a skillet with olive oil.
Drain oil.
In a crock pot pour 1/2 cup of BBQ sauce. I like Williams Brother's Original BBQ Sauce. Add couple of dashes of tabasco, 2 tbsp of vinegar, and a squeeze of lemon juice if you have it. Put roast in crockpot turn a few times in the sauce. Cook on high for about an hour. Flip roast and then switch it to low for about four or five more hours. Shred and serve on toasted buns with more sauce.
I don't know. Maybe I'll ride the trainer. Maybe then I can have a little extra mac n cheese. Mmm. Mac n cheese.
Totally thought this was going to be about beer. Mmm, mac and cheese with homemade sauce.
ReplyDeleteGirl, we're two peas from the same pod. I LOOOOVE to eat...real food,not runner food. And yeah...where's the beer? J/K ;)
ReplyDeleteI am in denial that it is beer that makes me fat ;)
ReplyDeleteI can't believe I forgot to mention it either. Steph and I discussed beer for at least 5 miles of the Ga marathon 2 weeks ago.
Yum!
ReplyDeleteOk, I'm going to have to try those recipes. Found your blog from your posts on Runnersworld. Good luck on Monday in Boston!!!