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Low Fat Mexican Macaroni and Cheese

By ladypit on March 04, 2006


Photo by flower7

4 Reviews
  • timer
  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 8

About This Recipe

"Found this in a Weight Watcher's cookbook of recipes from the magazine in 2000. This is fast to make and has a nice flavour. Not a zingy dish, but the kids and I enjoyed it. 2/3 of a cup is 3 WW points."


    • 8 ounces uncooked elbow macaroni
    • 5 ounces light processed cheese ( Light Velveeta)
    • 1 teaspoon taco seasoning
    • 1/2 cup salsa


  1. Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes.
  2. While the noodles are cooking cube the cheese.
  3. When the noodles are done drain them and then return to the pan.
  4. Add the cubed cheese and taco seasoning. Stir well, until the cheese is melted.
  5. When melted, add the salsa and serve.

by on May. 17, 2011 at 1:56 PM
Replies (81-90):
by Luci on Oct. 14, 2011 at 10:13 AM

 Grilled Shrimp Kabobs

  • 1 lb. uncooked medium shrimp (about 32) shelled and deveined
  • 2 red or yellow bell peppers, cut into chunks
  • 8 oz. pkg. button mushrooms, cleaned and trimmed
  • 1/2 cup Italian salad dressing, divided
  • 10 oz. pkg. mixed salad greens


On each of 8 metal kabobs, thread shrimp, pepper chunks, and whole mushrooms, allowing a bit of space in between each ingredient. Measure out 1/4 cup Italian salad dressing and set aside for salad. Brush kabobs with remaining salad dressing and grill or broil 4-6" from heat for 4-6 minutes until shrimp are cooked, turning once and brushing once with salad dressing.

Toss salad with reserved salad dressing and serve with kabobs. I like to 'de-thread' the kabobs right over the salad for a delicious contrast. 4 servings

by Luci on Oct. 14, 2011 at 10:15 AM

 Spaghetti Carbonara

1 pound(s) spaghetti
8 ounce(s) (8 slices) bacon, cut 1-inch-thick crosswise
 Coarse salt
 Freshly ground pepper
3 large eggs
 3/4 cup(s) grated Parmesan cheese, plus more for serving
 1/2 cup(s) half-and-half

1.Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
2.Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
3.Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
4.Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

by Luci on Oct. 14, 2011 at 10:17 AM

 Bean Tacos

  • 1 can(s) (15-ounce) pinto beans, rinsed
  • 3/4 cup(s) mild salsa
  • 1 heart of romaine
  • 8 taco shells
  • 1 cup(s) shredded Cheddar
  • In a small microwave-proof bowl, combine the beans and 1/2 cup of the salsa. Microwave on high until hot, 1 to 2 minutes.

    1. Tear the lettuce into bite-size pieces.
    2. Divide the taco shells among 4 plates. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and remaining 1/4 cup of salsa.
    by Luci on Oct. 14, 2011 at 10:19 AM

     Mexican Crockpot Round Steak

    • 1-1/2 lbs. boneless beef round steak
    • 2 cups frozen corn, thawed and drained
    • 18 oz. jar chunky garden salsa
    • 14 oz. can black beans, rinsed and drained
    • 1 onion, chopped
    • 1/2 cup water
    • 1/2 tsp. salt
    • 1/8 tsp. crushed red pepper flakes


    Cut beef into 6 serving-size pieces and trim excess fat. Place in a 3-4 quart slow cooker. Mix remaining ingredients in a medium bowl and pour over beef. Cover crockpot and cook on low for 8-9 hours until beef is tender. 6 servings

    If you have a new hotter cooking crockpot, check the beef after 5-1/2 hours on low.

    by Luci on Oct. 14, 2011 at 10:20 AM

     Skillet spaghetti & meatballs

    • 28-oz. jar pasta sauce
    • 1-1/2 cups water
    • 24 frozen precooked meatballs
    • 12 oz. spaghetti pasta, broken in half
    • 1/2 cup shredded part-skim mozzarella cheese
    • 1/2 cup grated Parmesan cheese


    In 12" skillet, combine spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat. Add meatballs and spaghetti and stir well, making sure spaghetti is under the sauce, completely covered in it. If necessary, you can add another 1/4 to 1/2 cup of water.

    Bring to a boil again, cover, reduce heat to low, and simmer for 20-25 minutes, stirring frequently. You may add more water or tomato sauce if the mixture appears to be too dry. Cook until spaghetti is al dente and meatballs are hot. Top with cheese and serve immediately. Serves 4

    by Luci on Oct. 14, 2011 at 10:21 AM

     Chicken & Rice

    • 1 cup milk
    • 10 oz. package refrigerated Alfredo sauce
    • 1 cup water
    • 3 cups cooked cubed chicken
    • 6 oz. pkg. long grain and wild rice mix
    • 2 cups frozen mixed vegetables, thawed and drained
    • 1 tsp. dried basil leaves
    • salt and pepper to taste


    Preheat oven to 350 degrees. Mix milk, sauce, and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings
    by on Oct. 17, 2011 at 7:25 AM
    Last night I tried over-fried chicken sssoooo yummy and so cheap since I got the chicken on sale!!

    - 1/2 cup fine dry bread crumbs
    - 1 tsp Italian seasoning
    - 1/4 cup melted butter or margarine
    - 2 1/2 - 3 lb fryer chicken (I just used legs)

    -preheat oven to 375*
    -mix bread crumbs and seasoning (I added garlic salt and pepper as well) pour on wax paper (I used a plate)
    -rinse chicken and pay dry
    -roll chicken in melted butter (or brush on)
    -roll chicken in dry mix and place it in pan not touching other pieces
    -bake for 45-55 mins or until chicken is thoroughly cooked

    I served with corn and garlic mashe potaoes!!! :)
    Posted on CafeMom Mobile
    by Ruby Member on Oct. 20, 2011 at 2:11 PM

    (Trying this today)

    Sweet and Sour Hamburger/

    1 lbs. browned ground beef -- up to 2 lbs
    1 can cranberry sauce -- whole berry or jellied
    1 can some sort of tomatoes -- whole, diced, sauce, etc

    Cook in slow cooker on low for six hours or so. Serve with rice or noodles and enjoy.

    by Ruby Member on Oct. 26, 2011 at 2:19 PM

    Baked Fried Chicken Legs

        Chicken Legs, about 6
        *Flour, white, 3 Tbsp
        Yellow Cornmeal, 3 Tbsp
        *Canola Oil, 1 tbsp

    Mix flour and cornmeal in bag, add any seasonings you like. Add several legs and shake to coat. Arrange legs on baking sheet sprayed with pam. Drizzle with 1 Tbsp oil. Bake at 425 degrees for 40 minutes, turning legs once when half cooked.

    by on Jun. 7, 2016 at 8:12 PM
    Quick chicken n dumplings. I got this recipe from a local restaurant.

    1 container of chicken broth.
    1 Rotisserie chicken
    Flour tortillas cut into strips.

    Shred chicken and throw all ingredients into a pot..cook it down. Tortillas will puff up and turn noodle like. Its delish and the kids love it. Super quick and easy.
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