Good Morning!

Some of you may have seen a link yesterday on Twitter to some of our engagement photos posted by the fabulous Studio 222 Photography.  Becka & Nate were fabulous and I'm so excited to see more of our images soon! Stay tuned to Wedding Wednesday tomorrow for a sneak peek :)

Last week I made the yummiest mac n' cheese courtesy of Gina's Weight Watcher's Recipes.  What could be better than guilt free (ok, mostly guilt free) mac n' cheese?!  Here's a quick run-down on the super simple recipe and a few pictures for you to drool over ;)



Lighter Baked Macaroni and Cheese
Servings: 8 • Serving Size: 1 cup • Points: 6 ww pts
Calories: 296.67 • Fat: 9.7 g • Protein: 15.8 g • Carb: 34.5 g • Fiber: 5.3 g 

• 12 oz high fiber elbows like Ronzoni Smart Taste
• 1 tbsp butter
• 1 tbsp light butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth
• 8 oz Sargento 2% reduced fat mild cheddar
• salt and pepper
• 4 cups baby spinach
• 1/8 cup grated parmesan
• 1/4 cup seasoned whole wheat bread crumbs
• Pam butter flavored spray

Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.

In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking for 2-3 minutes, until smooth and thick. Season with salt and pepper. Remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach. Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more buttered flavor Pam on top.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.


Don't forget to enter our giveaway!! An adorable monogrammed pumpkin: the perfect addition to your Fall decor.