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Chili-Cheese Mac


Ingredients

1 teaspoon canola oil
3/4 pound ground round
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups fat-free, lower-sodium beef broth
1 cup water
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
8 ounces uncooked elbow macaroni
1/2 cup fat-free milk
4 ounces 1/3-less-fat cream cheese
4 1/2 ounces finely shredded reduced-fat sharp cheddar cheese

Preparation

1. Heat a Dutch oven over medium-high heat. Add oil. Add beef and next 4 ingredients; cook 3 minutes. Add broth, water, and tomatoes; bring to a boil. Stir in macaroni; cover and cook 10 minutes or until macaroni is done.
2. Heat milk and cream cheese in a saucepan over medium heat. Cook 4 minutes or until cheese melts, stirring frequently. Remove from heat. Stir in cheddar. Add cheese sauce to macaroni mixture; toss well to coat.

Phoebe Wu

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Healthy Chili-Cheese Dogs


Ingredients

2 tablespoons vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
2 teaspoons chili powder
1 8-oz. can tomato sauce
1 15-oz. can red kidney beans, drained and rinsed
Salt, optional
8 uncured turkey or chicken hot dogs
8 whole-wheat hot dog buns, toasted
1/2 cup shredded low-fat Cheddar

Preparation

1. Warm oil in a medium skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in garlic and chili powder and sauté 30 seconds. Stir in tomato sauce and beans and bring to a simmer. Reduce heat to medium-low and simmer until sauce has thickened, about 10 minutes. Season with salt, if desired.

2. Bring a large pot of water to boil. Add hot dogs and boil 5 minutes. Drain well, place on buns, top with chili and cheese, and serve immediately.

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