Macaroni and Cheese



1 1/2 cups elbow macaroni -- uncooked


1/4 cup chopped onion

2 tablespoons reduced-calorie margarine

2 tablespoons all-purpose flour

1/8 teaspoon pepper

1 1/2 cups skim milk

4 ounces fat-free cheddar cheese -- shredded

4 ounces reduced fat Monterey Jack cheese -- shredded

1/4 cup chopped parsley





Cook elbow macaroni according to package directions, omitting salt;

drain. Rinse macaroni under cold running water, and drain again. Set

macaroni aside.



Saute onion in margarine in a medium saucepan until tender. add flour

and pepper, stirring until smooth. Cook 1 min, stirring constantly.

Gradually add milk, cook mixture over medium heat until thickened and

bubbly. Stir in cheeses, reduce heat and cook until cheeses melt.



Remove from heat, and stir in reserved macaroni, and parsley. Spoon

mixture into a 1 1/2 quart casserole. Bake at 350 F for 30 minutes.

Chicken Rolls




Servings: 6



Ingredients:

1 can (8 count) crescent rolls

1 can cream of chicken soup

1 cup grated cheese

2 cups chopped chicken

1/2 cup milk

3 ounce package cream cheese

3 tablespoons butter, melted

1 tablespoon onion, chopped



Directions:

Mix milk, 1/2 cup cheese and soup in saucepan.

Heat until cheese melts (do not boil).

Put part of soup mixture on bottom of casserole dish.

Mix cream cheese and butter together until smooth.

Add chicken and onion; mix well.

Roll up a spoonful of this mixture in the crescent rolls and place seam side down on soup in casserole dish.

Pour remaining sauce on top and sprinkle with cheese.

Bake at 325 for 30 minutes.

Bacon Wrapped Shrimp




Ingredients:

20 large shrimp

10 slices lean bacon, cut in half



Directions:

Have the grill on a medium heat.

Wrap the shrimp in the bacon and secure with toothpicks or several on a skewer.

Lightly oil the grill.

Cook for 3-4 minutes turning once.

Shrimp are done when the bacon is fully cooked.