Broccoli Cheddar Mac & Cheese

Skinny Taste Inspired Broccoli Cheddar Mac and Cheese
(This reflects changes made to the original recipe. It is half of the original, and makes 5 1 cup servings.)
Orignal: Skinny Taste Baked Broccoli Cheddar Mac and Cheese.
1 1/2 cups uncooked macaroni
1 tbsp butter
1/8 cup flour
1/8 cup minced onion
1 cup skim milk
1/2 cup vegetable broth
1 cup reduced fat shredded sharp cheddar cheese
1 lb fresh broccoli
1/8 cup shredded parmesan (this is the same amount as in the full recipe)
1/8 cup bread crumbs
Cooking spray

Preheat the oven to 375°.  Prepare a baking dish by spraying with cooking spray.

Chop up the broccoli to bite sized pieces, discarding the stems.  Bring a large pot of salted water to a boil, and add broccoli and macaroni to pasta cooking directions (7-9 minutes)

In a skillet, melt the butter.  Add onion and cook on low, about 2 minutes.  Add flour, stirring until flour and butter combine and slightly brown.  Whisk in milk and chicken broth, and raise heat to medium high.  Bring to a boil, whisking mixture smooth.  Allow to boil, while stirring often, to allow the sauce to thicken and smooth, about 5 minutes.  Add salt and pepper to taste.

Remove sauce from heat and mix in cheese.  Stir until melted.  Adjust salt and pepper as needed.

Drain pasta and broccoli.  Pour pasta mixture in to prepared baking dish.  Pour cheese sauce over pasta, stir to combine.

Top with breadcrumbs and parmesan.  Spray with cooking spray.  Bake at 375 for 15-20 minutes. (Can broil to get a golden brown crust if wanted)

8PPs per 1 cup serving.

Slow Cooker Buffalo Chicken

Slow Cooker Buffalo Chicken 
Directly from Emily Bites

3 lbs raw boneless skinless chicken breasts
12 oz bottle of Buffalo wing sauce (Found by BBQ Sauce… be sure to use wing sauce and not hot sauce!)
1 oz packet of dry Ranch mix
2 T light butter

1.    Place the chicken breasts in your slow cooker. Pour the bottle of wing sauce over the top of the chicken. Sprinkle the packet of ranch mix over the top of the wing sauce. Place the lid on your slow cooker. Cook on low for 7-9 hours until meat shreds easily.
2.    Remove meat and shred it using two forks. Return shredded meat to the sauce and add the butter. Stir to combine. Continue to cook on low for another hour so the meat can soak up the sauce.

Yields 12 (1/2 cup) servings. WW P+: 3 per serving (P+ calculated using the recipe builder on
Nutrition Information per serving from 175 calories, 1 g carbs, 5 g fat, 28 g protein, 0 g fiber