Mac &Cheese with Cauliflower

1 (14.5 oz) box Ronzoni Smart Taste elbow macaroni
1/2 head cauliflower, trimmed and cut into florets
1/2 cup Italian bread crumbs
4 Tbsp reduced-fat grated Parmesan cheese
8 oz. grated sharp cheddar
4 oz. fat-free cream cheese
1/2 cup fat-free half-and-half
1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp flat-leaf parsley, chopped


Heat oven to 350 degrees F.  Bring a large pot of water to a boil and add macaroni and cauliflower.  Reserve a 1/2 cup of the water then drain macaroni and cauliflower.  In a separate bowl, combine Italian breadcrumbs, 1 tablespoon of the Parmesan cheese and the chopped parsley together and set aside.


Place cheddar, cream cheese, 3 tablespoons of Parmesan cheese, half-and-half, salt and pepper in the already heated pot you just used and mix in the macaroni and cauliflower.  Stir until well-combined and cheese is completely melted.  Add reserved water.


Place in 8 greased ramekins (or a 9x13 baking dish) and top with bread crumb mixture.  Bake for about 18 to 20 minutes, or until bubbling and the crumbs are browned.  Enjoy!

What I did different: I put it in a 9x13 and there was too much bread crumb. So next time I'll use less.

CP Chicken Fajitas

1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast or thighs
1/4 to ½ cup chicken broth, depending on preference
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice
Tortillas
Fajita fixings

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours (or on High for 4-6 hours). When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.
What I did different: I didn't use the full 2 tablespoons of cumin and I added a little extra chicken broth.