I have a challenge for you foodies out there...

How can we make this dish more WLS friendly?  

It's the bread and mac and cheese that are the bad bad culprits!!  What can se substitute for them?  I initially thought egg, but didn't really want to make a quiche-type of dish... 

 

Ingredients

INGREDIENTS MIXED WITH MEAT
1 lb	ground meat
1 Tbsp	beef bouillon, canned
2-3 Tbsp	worcestershire sauce
1 tsp	yellow mustard
3 tsp	ketchup
1/2 tsp	garlic powder
1/2 tsp	onion powder
1 Tbsp	seasoned salt (Lawry's)
SEPARATE LAYERS OF THE CASSEROLE
2 bx	macaroni and cheese
6 slc	bread
2 c	cheese, shredded
1/2 sm	onion, minced
3 lg	pickles

 

Directions

1  Pre-Heat the oven to 440 degrees. Butter your 6 slices of bread and put them butter-side down in an un-greased baking dish (I use the long Pyrex dish). Sprinkle 1 cup of shredded cheese over the bread.   2  Prepare the 2 boxes of mac 'n' cheese per package directions. During this time you can also start on the meat.   3  Combine all the "Ingredients mixed with meat" in a large skillet. Brown the meat until it is almost done. There should still be a few pieces of meat that are not cooked all the way. (Don't worry, they will cook the rest of the way in the oven.)   4  Now the mac 'n' cheese should be done and needs to be poured onto the the cheesed bread. Then pour the meat onto the mac 'n' cheese. Sprinkle the other cup of shredded cheese on top of the meat. Then sprinkle the pickles and onions on top. Last you get your ketchup bottle and squeeze "zig-zags" of ketchup on top of the casserole.   5  Bake for 20-25 minutes, until the cheese is all melted and the meat is all done.

 

Well, I guess I would just leave out the bread and mac and cheese.  It kind of sounds like Nik's taco bake.  I might add a layer of refried beans instead.

Yes - I suppose that would work - and taste good too.  

I got this off a site that isn't WLS friendly at all.  Someone else had posted how to make it healthier - and I had been thinking that too as I was reading through the reviews.  

I had thought about just eliminating the bread and mac/cheese altogether.  But thought maybe someone else may have an idea or another product to substitute - I'm not much of a cooker...

I recently saw a recipe that substituted cubed eggplant for macaroni but it kept the cheese.   I don't ever miss the breadcrumbs in mac and cheese.  You could also try Shirataki macaroni.  20 cals no carbs but they are an acquired taste but i like them and they would keep the bulk in it.  Also they have a slightly strange consistency but they take on the taste of whatever they are cooked in/with.  good luck.

Oh - the eggplant sounds good!

I have used shirataki noodles before - you just have to be sure to rinse them well and dry them well... and yes, they can be kinda different in consistency.  I haven't heard of the macaroni ones before- can you get them at a grocery store or do you need to order them online?

 

Don't know where you are but i got mine at Whole Foods and Ralphs, and go figure but WF was cheaper. Same brand as the regular. You cut the eggplant into cubes and roast on 400 for 15 mins and then add them to the dish.

yes, we have WF.  Have never been there.  I need to check it out

But Ralphs here is like Kroger or Vons, just the deli section in any regular store.

Cauliflower for Mac n cheese and dump the bread layer. Yum

Oh - yes!  Cauliflower is a great idea!  I'm thinking I would pre-cook it about half way done, then let it finish while it was baking.  

I agree - I didn't think the bread layer was really necessary as it would probably get all mushy and fall apart anyway.  IF I did keep it, I'd use a whole grain type of bread.