BAKED MAC AND CHEESE

BAKED MAC AND CHEESE

1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheesesalt and pepper to taste

1.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2.In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked. 3.Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
4.Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
5.Bake uncovered, for 30 to 40 minutes, or until the top is brown.

STUFFED CHICKEN BREAST

STUFFED CHICKEN BREAST
1 10oz package of fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
2 garlic cloves minced
4 skinless, boneless chicken breast halves
1 pinch black pepper
8 slices of bacon

1) Preheat oven to 375 degrees
2) Place spinach in a large glass bowl, heat in the microwave for 3 minutes, stir in sour cream, pepperjack cheese, and garlic
3)Lay the chicken breasts out on a clean surface, spoon the mixture onto each one, roll up chicken to enclose the spinach, and wrap each breat with two slices of bacon.
4) Secure with toothpicks
5) Bake uncovered for 35 minutes, then broil for 5-10 minutes to brown the bacon.

Meatballs

Italian Meatballs

·         2 slices of bread (I use wheat sandwich bread)

·         ½ cup milk

·         A little over a ¼pd of each, ground beef, ground pork, ground veal

·         1 egg

·         ½ onion chopped finely (about ½ cup)

·         4 cloves of garlic finely chopped

·         Freshly grated Parmesan cheese (about ¾ cup)

·         Fresh parsley chopped (about ¼ cup)

·         Salt and pepper to taste

·         Italian seasoned breadcrumbs

(I grate the garlic and onion on a box grater so it’s very fine)

Tear bread into pieces and soak in milk until soggy (about 5 min.)  Squeeze milk from the bread and combine with rest of ingredients except for the breadcrumbs (easiest way is to mix is with your hands).   

Shape into meatballs.  Roll each meatball in the breadcrumbs.  In about 1 tbls. Olive oil sauté meatballs in batches, turning every few minutes to brown each side best you can.  Finish cooking in simmering tomato sauce. 

Apple Bread

Apple Bread (Evan loved this and it's great to grab for breakfast throughout the week)

3 cups flour

1 ½ teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

¼ teaspoon baking powder

3 eggs

1 cup applesauce (or oil)

1 tablespoon vanilla

4 medium size Granny Smith apples
2 cups sugar (all white or 1cup white/1cup brown)

Heat oven to 350.  Grease two loaf pans.

Mix flour, cinnamon, b.soda, salt and b.powder together.

Beat eggs then add sugar and applesauce

Add vanilla to add mixture then the dry ingredient mixture.

Stir in apples.

Pour into loaf pans.  Top with a sprinkle of cinnamon and sugar.  Bake 45 - 50 min. (till knife stuck in middle comes out clean). 

(NOTE:  Stir dough by hand NOT with a mixer.  It is dense and will jam your mixer.  Also, chop apples before making dough…do not let dough sit too long) 

BEST QUESADILLAS EVER-easy and healthy too :)

Easy Chicken and Mushroom Quesadillas

1/2 an onion
8 oz mushrooms (cleaned and chopped)
3 cloves garlic
2 to 3 chicken breasts (cut into chunks)
1 teaspoon of each (cumin, chili powder, dried oregano)
2 cups spinach leaves (whole or cut into ribbons)
(We’ve even put in roasted red peppers/black olives, jalapenos etc...Whatever you're in the mood for)
tortillas
shredded cheese
sour cream and salsa if preferred

In about 1 tbls. canola or olive oil sauté onions and mushrooms till brown.  Add garlic and sauté just a minute or so, add chicken and spices, stir and cook till chicken is no longer pink inside.  Stir in spinach, stir in salt and pepper to taste.  Cook till spinach is wilted.  In a pan warm a tortilla, layer with cheese, some of the mixture, then cheese and another tortilla; flip so each side is slightly brown.

Enjoy

Honey Chicken Stir Fry

1 pound boneless skinless chicken breasts cut into 1 inch. peices.
1 garlic clove, minced
3 teaspoon olive oil, divided
3 Tablespoon honey
2 Table spoon reduced sodium soy sauce
1/8 teaspoon salt
1/8 pepper
1 bag (16 oz) frozen stir fry vegetables
2 teaspoons corn startch
1 Tablespoon cold water
Hot cooked rice

In a non-stick skillet or wok stir fry chicken and garlic in 2 teaspoons olive oil. Add the honey, soy sauce, salt and pepper. Cook and stir untill chicken is lightly browned and juices run clear. Remove from stove and keep warm.

In the same pan stir fry vegetables with 1 teaspoon oil untill heated through. Return chicken to pan; mix well. Combine cornstartch and cold water mix untill smooth; stir into chicken mixture and heat to boil, cook and stir for 1 minute or untill thickend. serve over rice. Add red pepper for spice. :)

Angel Hair Pasta with Sundried Tomatoes and Goat Cheese

Angel Hair with Sun-dried Tomatoes and Goat Cheese

1 (10 ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)…I find it in with the produce

1 small onion, chopped

4 garlic cloves, minced

¼ cup tomato paste

2/3 cup dry white wine

8 ounces angel hair pasta

Salt and freshly ground black pepper

2 ounces soft fresh goat cheese, coarsely crumbled

2 tablespoons chopped fresh Italian parsley leaves

Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat.  Add the onion and sauté until tender about 3 minutes.  Stir in the garlic and sauté until fragrant, about 1 minute.  Add the tomato paste and cook for 2 minutes stirring constantly.  Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook until al dente, stirring occasionally, about 5 minutes.  Drain, reserving ½ cup of cooking liquid from the pasta.  Add the pasta to the tomato mixture and toss to coat adding some reserved cooking liquid to moisten.  Season the pasta to taste with salt and pepper.  Sprinkle with the goat cheese and parsley and stir.

Ham Loaf

Ham Loaf (it makes a ton of meat loaf…cut in half or freeze some)

3 lbs ground ham and pork combination (College Hills Meats has it already combined perfectly called ham loaf)

2 eggs

1/2 cup  milk

½ cup crushed crackers

¼ tsp ground pepper

½ tsp dry mustard

2/3 cups finely chopped onion

½ cup chopped celery or green pepper (or both) 

In large bowl, beat eggs.  Add milk, crackers and dry mustard, onion, celery/green pepper, and meat.  Mix well and shape into one large loaf or 2 or 3 smaller ones.  Place in baking dish.

SAUCE

1 cup brown sugar

1 tsp. yellow mustard

¼ cup vinegar (apple cider)

¼ cup water

1 can (8oz) crushed pineapple (undrained)

In small dish, combine sauce ingredients and then pour over the loaves.

Bake uncovered at 350 about 1 ½ hours.  Baste frequently.  It may take a little less time if you have 3 loaves instead of 1 large one.  You may want to lower temperature to 325 during the last ½ hour.  Let stand for 5 minutes. 

bowtie pasta with chicken and asparagus- Sarah Hull

Evan loved this one :)

Bow-Ties with Chicken and Asparagus

Ingredients

4 cups uncooked bow-tie (farfalle) pasta (8 oz)

1 lb fresh asparagus spears

1 tablespoon canola oil

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1 package (8 oz) sliced fresh mushrooms (3 cups)

2 cloves garlic, finely chopped

1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

1 tablespoon cornstarch

4 medium green onions, sliced (1/4 cup)

2 tablespoons chopped fresh basil leaves

Salt, if desired

1/4 cup finely shredded Parmesan cheese (1 oz)

Directions

Cook and drain pasta as directed on package, omitting salt.

Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.

In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.

Fusilli Pasta with Roasted Tomatoes and "Hidden" Zucchini- Sarah Hull

Fusilli Pasta with Roasted Tomatoes and “Hidden” Zucchini

Ingredients

6 plum tomatoes, halved lengthwise

2 teaspoons 365 Everyday Value Extra Virgin Olive Oil

Salt and ground black pepper to taste

1/2 cup 365 Everyday Value Grated Parmesan Cheese, divided

1/4 cup chopped basil

1/2 pound 365 Everyday Value Organic Whole Wheat Fusilli (or whatever spiral pasta you can find)

2 zucchini or yellow squash, grated (we use 1 of each and grate it lengthwise on the box cheese grater)

2 tablespoons lemon juice

Directions

Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; season with salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about 20 minutes; set aside. Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil. Toss to combine. Season to taste with salt and pepper. Divide pasta onto four plates, top with tomatoes and serve.

Crock Pot Chicken and Dumplings- Sarah Hull

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2(10.75 ounce) cans condensed cream of chicken soup (plus one soup can of water and one soup can of chicken broth)
• 1 onion, finely diced
• 3 carrots diced
• ½ bag frozen peas
• 1 (10 ounce) package refrigerated biscuit dough, torn into pieces (1/4s)

Directions

1.     Place the chicken (season chicken with pepper/garlic salt/paprika/cumin/poultry seasoning…however you’d like to season it works), butter, 2 cans of soup, and onion, carrots in a slow cooker, and fill the soup can with water once and dump in the crockpot.  Fill the soup can once more with chicken broth and put into the crockpot.  Make sure the ingredients are covered with the liquid (if not add more water or broth).

Cover, and cook for 5 to 6 hours on High. 

About 1 and a half hours before serving, Add peas, 1 tbls. Or so of flour About place the torn biscuit dough in the slow cooker push down into liquid a little. Cook until the dough is no longer raw in the center (about an 1hour I check a biscuit, usually about 1 hour to 1 1/2 so they are not raw)