The lenten season has begun!  For Shaun and I that means no meat today and on every Friday until Easter is over.

Growing up I remember eating tuna sandwiches every week.  I am so sick of these sandwiches that I usually eat about one a year and then I am good until I crave it the next year.  I absolutely love ahi tuna and tuna steaks, but the “other canned stuff” gets hidden in my house.

Tonight I wanted to make something different for the start of lent.  I was browsing through my Weight Watchers cookbook and noticed a recipe for lobster mac and cheese.  Not only was the recipe flagged right away, I went out and bought the ingredients immediately.  Dinner was solved!

How can this not sound good?!?  Lobster covered in cheese and noodles with a small kick from the rotel tomatoes.

OH WOWZA – it was delicious and so hard to save for leftovers.


Lobster Mac N CheeseWeight Watchers One Pot Cookbook

WW Pts per serving: 7
Serves: 6

1 Tbsp unsalted butter
2 Tbsp flour
1 10oz. can Rotel diced tomatoes with green chilies, drained
1 cup reduced fat sharp cheddar cheese, shredded
1/3 cup parmesan cheese, shredded
1/2 cup 1% milk
1/8 tsp ground nutmeg
1/4 tsp black pepper
1 tsp parsley flakes
3 cups whole wheat elbow noodles, cooked
3/4 lb. lobster meat, cooked and chopped

In large skillet on med/high heat melt the butter and then stir in the flour.  Keep stirring the roux for about 30 seconds and then add in the tomatoes.  Stir and cook the mixture for about a minute.  Add in the cheeses, milk, nutmeg, pepper, and parsley and stir until the cheese is melted and smooth.  Pour in the noodles and lobster and mix until everything is well blended.  Top with fresh parsley.

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