Green Macaroni and Cheese

1 pound of fresh green beans or 2 16 oz. cans drained whole, cut, or French
2-3 TB of juice from the cans or chicken bouillon
3 to 5 oz of process cheese -- singles or boxed like Velveeta
1/2 tsp of salt with canned beans, 1 1/4 tsp salt with fresh beans
dash of pepper
skillet wide topped 10-12 inches or more
spray Pam or other vegetable or olive oil spray can be butter flavored

Coat skillet, add other ingredients, warm until cheese melts and beans are at least semi limp, the canned beans need not be any softer.

Cheese-y

Serve with sliced tomatoes and salt/pepper, french dressing- with vegetarian bacon chips.

Roma

Crunchy Texture & Protein For The Muscles
 

This should make three generous servings of Fake Mac & Cheese, but it is so low calorie have all you like.
Three servings equal 2 protein, 1 fat, 2 vegetables and 1 extra or 270 calories and 18 carbohydrate grams including 2/3 cup of tomato (2-3 Romas or 1 medium) and a generous spoon of bacon chips.


Serious Cooks might like this.

Spaghetti Squash Lo Mein

Meatball Sandwich

This is so good. Cheese sauce mix is mixed together with mild sausage and a few more things to make meatballs, that you put on a few large lettuce leaves with ketchup, mustard and mayonnaisse, something like cheese-y barbecued spareribs -- boneless spareribs.

Take one pound of mild pork sausage:
Add: 1/2 cup of nonfat dry milk powder
1 1/2 shredded -- Pared and shredded raw carrots
1 Tb. dry cheese sauce mix from a box of macaroni & cheese
Add one whole egg, which makes it gooey but it will hold together, you may like to drop into the skillet with two spoons, one large from dropping and one small for shaping.
Mix this together and drop by Tablespoon into a large skillet
Braise in the skillet with a little water (spray with pam first if you like) being careful not to scorch the meatballs, brown slightly adding a little water continuously so the meatballs don't burn or stick to the pan, use a lid to help in cooking through.
"Fry" in this manner a few minutes (maybe four or five) and work in batches until the meatballs are all done.

Store in layers in a plastic container separating with plastic or foil or serve NOW.

When ready to eat, either warm up the meatballs, or proceed immediately after cooking to pile onto a plate two or three nice outer lettuce leaves, folded in half if necessary to make a layer about the size of a piece of bread. Make another lettuce Layer for the top, but don't put it on until you add ketchup, mustard, mayonnaise or salad dressing with a =1tsp. of artificial sweetener on top of it all for a "secret" sauce.

You can see the brown sausage meatballs and the crunchy iceberg lettuce in the pictures. ;]♡

Here are the somewhat charred meatballs, good anyway. The next batch I braised more carefully -- but gets the idea presented.

Three or four of these are pretty satisfying like this.

This makes about 20 1 1/4 inch meatballs.

Green Beans on a Diet

A quick fix for a huge appetite, or to feed a small family on the side with a meat entree´, 16 oz can of beans and tomato sauce(only use 8 oz.of tomato sauce), salt, one tsp. splenda and two TB of chopped frozen onion. One to five portions.