4 large eggs
1 cup Orange Puree (see below)
2 cups low-fat shredded cheese
2 cups cooked macaroni
Salt and pepper, to taste
Oven baked method
Preheat oven to 350 degrees and line a muffin tin with paper liners. Lightly spray liners with oil.
In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 cup of the cheese. Divide the mixture evenly among the 8 muffin cups. Top each with about one tablespoon of cheese and bake for 20 to 22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper, to taste.
Line 8 microwave safe ramekins or custard cups with paper muffin liners. Lightly spray liners with oil.
In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 cup of the cheese. Divide the mixture evenly among the 8 lined ramekins. Top each with about one tablespoon of cheese and microwave on high for 3 minutes. Season with salt and pepper, to taste.
This makes about 2 cups of puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers.
1 medium sweet potato or yam, peeled and rough chopped;
3 medium to large carrots, peeled and sliced into thick chunks;
2-3 tablespoons water
In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.
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