Here is a low cal recipe, for Mac and Cheese, only 340 calories, per serving

 

Ingredients

2 cups uncooked elbow macaroni or whole wheat  (8 oz)
2 cups milk (2 % or skim) 
3 tablespoons all-purpose flour
1 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
2 cups reduced-fat sharp Cheddar cheese shredded (8 oz)

Directions
 Bring the macaroni, to a boil, in a 3-quart saucepan and drain macaroni. Return to  the saucepan and cover to keep warm.
Preheat the oven to 350 degrees. Spray a (2-quart) glass baking dish with cooking spray and set aside. In a 2-quart saucepan, stir the milk, flour, mustard, salt, black pepper and red pepper flakes, with a wire whisk until smooth. Stirring constantly, until mixture boils and thickens, cook over a medium heat, for 3 minutes, remove from heat and stir in  the cheddar cheese until it's completely melted, next add the cheese sauce to the cooked macaroni and mix well. Spoon into the baking dish and bake for 20 to 25 minutes or until edges are bubbly and brown. 

 Angel Hair Pasta w/Toasted Almonds

 

½ lb of Angel hair pasta

½ lb of Broccoli florets

4 ounces, Pancetta

1/4th cup of Almonds slices 

3 tablespoons of Olive oil

½ cup of pasta water

1/4th cup of parmesan cheese

1 clove of Fresh Garlic sliced

1/4 cup of sea salt

1 teaspoon of chili flakes

Place your colander into a large pot of boiling water, salted, put the pasta in the colander cover and boil, the pasta. No more than 5 minutes.

In a skillet (saute pan), put in the olive oil and cook the panchetta, when the panchetta is just about done, add the broccoli, stir and add the almonds, for a light toasting add a little pasta water, next add the fresh garlic slices and a little olive oil, continue to cook you may add a little more pasta water. Add the pasta and toss with some cheddar cheese, chili flakes and serve.

You’ll need a cutting board, measuring cup’s and spoons, liquid measuring cups chef’s knife, pot, skillet and a colander.

 Vegetarian Sandwich

Ingredients:

2 slices of white bread

1/2 cup of baby spinach leaf's

4 thin slices of cucumber

1 slice of muenster cheese

Directions:

Place the Muenster cheese on a slice of bread and cover with the baby spinach leaf's, then the cucumber slices and complete the sandwich with the second slice of bread. Recipe shared by ***Kirby B. of Bedford Hts.***

Cranberry Orange (Dessert) Muffins

Ingredients:

1 box of cornbread muffin mix

1 egg beaten

½ cup of milk

1 ½ cups of sugar

1 teaspoon of cinnamon

1 teaspoon of nutmeg

2 teaspoons of vanilla flavor

1 cup of cranberries or cranberry sauce


Directions: 

Mix the cornbread muffin mix, according to the direction on the box, then add the sugar, cinnamon, nutmeg, vanilla flavor and cranberry and mix well. Pour the mixture into a 2 quart baking dish and bake at 400 degrees for 35-40 minutes. ***you can also use a muffin tin to bake individual muffins, same temp and check after 35 minutes. Once done, remove from the oven and let stand for 20 minutes before serving. Serve it alone, or with a scoop of vanilla ice cream.

 

Leftover Helper

Ingredients:

1 pound of hamburger

1 onion (diced)

1 teaspoon of salt

1 teaspoon of pepper

2 tablespoons of worcestershire sauce

1 ½ to 2 cups of mac and cheese (leftover)


Directions:

In a large skillet on medium heat, cook the hamburger and the onions, with the seasonings until brown, drain the grease and add the mac and cheese, ½ cup of milk and ½ cup of cheddar cheese (optional). Cook for an additional 3-5 minutes and serve.  

 

Super Simple Cheesy Mac and Cheese (serves 12)

2 cups of elbow macaroni (uncooked)

2 cups of Cheddar cheese (grated)

2 cups Swiss cheese (grated)

1 can of cheddar cheese soup

1 cup of milk

4 tablespoons of butter

½ teaspoon of pepper

½ teaspoon of salt

½ teaspoon of garlic powder

½ teaspoon of mustard


Directions:

Preheat oven to 350 degrees.

Cook macaroni according to package directions, drain the macaroni and set aside.  Next, in a large saucepan, combine the soup, cheese‘s, milk, butter, salt, pepper, garlic powder and mustard powder, cook until cheese is melted, stirring frequently. In a casserole dish, add the macaroni and the cheese sauce, from the saucepan, place in the oven and cook for 30-45 min. 

 

Cornbread Dressing: (stuffing)

  • 1 large cornbread (for this you can use a Jiffy mix (2) and prepare according to package directions)
  • 4 tbsp of butter (melted)
  • ½ cup of celery (chopped)
  • ½ cup of green bell pepper (chopped)
  • 1 small onion (chopped)
  • 2-3 eggs (beaten)
  • 2 cups of broth from the turkey, or chicken stock
  • 3-4 tbsp of sage
  • 1 ½ tbsp of salt
  • 1 ½ tbsp of pepper
  • 1 ½ tbsp of poultry seasoning
  • 6 slices of toasted bread (torn into pieces)

Once the cornbread, has been made and cooled off, in a large mixing bowl, break up the cornbread, add all of the other ingredients and stir well, once everything is combined, put your mixture into a baking dish and bake at 350 degrees, for 30-45 minutes.

 

 Sweet Potato Pie:

(recipe, from Aaron McCargo, Jr.) http://www.foodnetwork.com/recipes/aaron-mccargo/sweet-potato-pie-recipe/index.html

  • 1 item pre-made pie shell
  • 24 ounce canned yams
  • 2 item eggs
  • 2 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground allspice
  • 1 cup brown sugar

Preheat oven 400 degrees F.
Par baked pie shell for 10 to 12 minutes until lightly browned. Remove from oven.  
In a stand mixer fitted with a paddle attachment mix together yams, eggs, vanilla, cinnamon, allspice and brown sugar until smooth.
Pour mixture into par baked pie shell. Wrap the rim of the crust with foil. Place into oven at 325 degrees F and bake for 1 hour.
Remove from oven and allow to cool completely on a rack before cutting and serving. Cooking time is 1 hour and 10 minutes

 

Barbeque Chicken on the grill 

 Marinade for the chicken,  

1 teaspoon of lemon pepper

2 teaspoon of paprika (Spanish)

1 teaspoon of oregano 

1 1/2 teaspoons of garlic powder

1 teaspoons dried basil

1  teaspoons dried parsley flakes

1 teaspoon black pepper

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

Directions:

Mix all the dry ingredients and use as a dry rub, on both sides of the meat and in a small mixing bowl, mix together the worcestershire sauce and the lemon juice and pour over the meat, cover and refrigirate for at least 30 minutes. This can be done up to 8 hours ahead of time.

To cook, remove from the marinade and place on the grill and cook thoroughly and add your sauce. 

POTATO SALAD

INGREDIENTS:

6 MEDIUM TO LARGE SIZED POTATOS (PEELED)

2 EGGS (FOR BOILING)

2-3 TABLESPOONS OF MAYONNAISE

3 TEASPOONS OF MUSTARD

2 TABLESPOONS OF RELISH

½ BELL PEPPER (DICED) GREEN OR RED BELL PEPPER OR A LITTLE OF BOTH

1 SMALL ONION (DICED)

2 STALKS OF CELERY (CHOPPED)

DIRECTIONS

PEEL AND CUT POTATOS INTO FOURS, FILL A LARGE POT HALF WAY WITH WATER AND ADD THE POTATOS AND 2 EGGS AND BRING TO A BOIL, ABOUT 5-8 MINUTES ON A MEDIUM HEAT, (YOU WANT THEM DONE BUT A LITTLE FIRM, NOT MUSHY) ONCE DONE, REMOVE THE EGGS AND SET ASIDE IN A BOWL OF COOL WATER. POUR THE POTATOS, INTO A COLANDER AND RINSE LIGHTLY, DRAIN EXCESS WATER. NEXT, IN A LARGE MIXING BOWL, ADD THE POTATOS, MAYONNAISE, MUSTARD, RELISH, BELL PEPPER AND ONION, YOU CAN ADD A TEASPOON OF SALT AND PEPPER AND MIX THROUGHLY.

ONCE YOUR POTATO SALAD HAS BEEN MIXED TO PERFECTION, PLACE IT IN THE BOWL YOU INTEND TO SERV IT IN, NOW TAKE THE BOILED EGGS AND PEEL THEM AND CUT INTO SLICES AND USE THE EGG SLICES AS GARNISH AROUNG THE POTATO SALAD AND SPRINKLE WITH A LITTLE PAPRIKA FOR COLOR.

***YOU CAN USE THE SAME RECIPE TO MAKE MACARONI SALAD, JUST OMIT THE POTATOS***

 

DEVILED EGGS

INGREDIENTS

6 EGGS

3 CUPS OF WATER

1 TEASPOON OF MUSTARD

2 TABLESPOONS OF MAYONNAISE

1 TEASPOON OF SALT

2 TEASPOONS OF RELISH

IN A MEDIUM POT PUT IN THE 3 CUPS OF WATER, 1 TEASPOON OF SALT AND PLACE IN THE EGGS, HEAT ON A MEDIUM FIRE UNTIL EGGS BEGIN TO BOIL, CONTINUE BOILING, FOR ABOUT 8-10 MINUTES. REMOVE FROM HEAT AND LET THE EGGS SIT IN COLD WATER, FOR 3-5 MINUTES THEN REMOVE THE SHELL AND SET EGG ASIDE AND REPEAT, ONCE ALL THE EGGS HAVE BEEN PEELED, SLICE THE EGGS IN HALF, LENGTHWISE AND SCOOP OUT THE YOLK’S AND PLACE INTO A MIXING BOWL, ONCE ALL THE YOLKS ARE IN THE MIXING BOWL, ADD IN THE MUSTARD, MAYONNAISE AND RELISH, YOU CAN ADD SALT AND PEPPER TO TASTE AND STIR WELL.

ONCE ALL THE INGREDIENTS ARE COMBINED WELL, USE A TEASPOON TO SCOOP UP SOME OF THE EGG YOLK MIXTURE AND CAREFULLY PLACE INTO THE BOILED EGG WHITE, REPEAT THIS PROCESS UNTIL ALL OF THE EGG WHITES HAVE THE YOLK MIXTURE, SPRINKLE A LITTLE PAPRIKA ACROSS THE TOP FOR SOME ADDED COLOR AND A NICE FINISHING TOUCH.

 

Island Tuna Salad 

1 (15 oz.) can pineapple tidbits (reserve the juice)
3 cans of tuna (be sure to drain the liquid off)
2 sticks of celery (chopped)

1/2 cup of walnuts (chopped)
1/2 onion (chopped)
4 tablespoons of mayo
2 teaspoons of sweet relish
1/4 cup of pineapple juice

Directions
in a medium pot, bring 4 eggs, to a boil, and set aside to cool. Next drain the pineapple tidbits but be sure to reserve the juice for later, then drain the liquid from the tuna (do not save this liquid). In a large mixing bowl, add the tuna, pineapple tidbits and the remaining ingredients and mix well, once thoroughly mixed, set aside and peel and chop the eggs and add them to the tuna salad and continue to mix, you may need a little more mayo, add a little salt and pepper to taste and your done.  

 

 

GREEN BEANS W/PECAN BUTTER

Ingredients

2-3 lbs. of green beans

1 cup of chopped pecans

2 teaspoon of sea salt

6 tablespoons of unsalted butter

½ teaspoon of black pepper

2 cloves of garlic (diced) or 3 tbls of garlic powder

Directions

In a large pot, bring water to a boil, add a teaspoon of salt and the green beans and cook for approximately 5 minutes, then remove the green beans, from the pot of hot water and place them into a bowl of ice cold water, (this process is called Blanching)( this stops the cooking process and preserves that bright green color, vegetables are crisper. Be sure to drain the green beans after a few minutes.

Next, in a large skillet, on low heat, melt the unsalted butter (approx. 3 min), stirring frequently, to keep the butter from burning, add in the garlic, pecans, green beans and the remaining sea salt and cook for an additional 5 minutes.

 

                                                 VEGETARIAN TACOS (2versions)

1 tablespoon(s) olive oil

1 small onion, sliced

1 medium red pepper, sliced

1 teaspoon(s) chili powder

A teaspoon of sea salt

1 can of black beans, rinsed and drained

2 medium tomatoes, diced

1/4 cup fresh cilantro leaves, chopped

1 package of tortilla shells

3 cup‘s of romaine lettuce

1 bag of shredded cheddar cheese or a four cheese blend

Sour cream (optional)

 

Directions

Heat a medium skillet with 2 tablespoons of olive or canola oil and add onion, pepper, chili powder, and 1/4 teaspoon salt; cook 10 minutes, onion and pepper should be tender, stirring occasionally. Stir in beans, tomatoes, and cilantro, and cook 3 to 4 minutes to heat thoroughly, stirring occasionally.

Before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High for 10 to 15 seconds to warm them up or you can heat them up in an iron skillet, one at a time.

Now your ready to serve, place an even mixture of the romaine lettuce and the black beans, on the tortilla and sprinkle some cheese on top and fold your tortilla over and enjoy.

You can also use other vegetables, like these:

1 cup of chopped zucchini

1/2 medium onion, chopped

1 garlic clove, chopped

1 large fresh mild green chile chopped (discard the seeds and stem)

1/2 of a jalapeño chile pepper, chopped (discard the seeds and stem)

A teaspoon of sea salt

A dash of ground cumin

A dash of ground oregano

1 medium tomato, diced

1/4 cup fresh cilantro leaves, chopped (optional)

3 cup‘s of romaine lettuce

Tortilla shells 1 package (makes 10 tacos or 5 quesadillas)

1 bag of shredded cheddar cheese or a 4 cheese blend

 

Directions

Heat a medium skillet with 2 tablespoons of olive or canola oil and add zucchini, garlic, onion, pepper's and seasonings, cook for 10 minutes, the zucchini, onion's, garlic and pepper's, should be tender, stir occasionally, next add in the tomatoes, and cilantro, and cook for an additional 3 to 4 minutes to cook thoroughly, be sure to stir occasionally.

Before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High for 10 to 15 seconds to warm them up or you can heat them up in an iron skillet, one at a time.

Now your ready to serve, place an even mixture of the romaine lettuce and vegetables, on the tortilla and sprinkle with cheese on top and fold your tortilla over and enjoy.

 

CHICKEN QUESADILLA'S

Ingredients

1 pound of skinless, boneless chicken breast, diced

2 teaspoons of garlic powder

2 teaspoons of salt

2 teaspoons of pepper

2 teaspoons of Spanish paprika

1 teaspoon of chili powder

3 teaspoons of worcestershire sauce

2 tablespoon vegetable oil

1 green bell peppers, chopped

1 red bell peppers, chopped

4-5 stalks of green onion, chopped

10 large flour tortillas

1 (8 ounce) package shredded Mexican 4 cheese blend

1 large tomato, diced (optional)

1 16 oz container of sour cream (optional)

Also optional are sliced mushrooms

 

Directions

Preheat the broiler. Grease a baking sheet.

Toss the chicken with the seasoning, then add the worcestershire sauce and coat

evenly.

In a large skillet, on medium high heat, add the oil and the chicken and start to cook, uncovered. Next cut up your vegetables and season with a little salt and pepper, then add them to the chicken, turn the heat to low and cover. Cook for an additional 10 minutes and stir until the vegetables have softened.

Remove the tortilla shells from the package and warm them in the microwave for about 3-5 minutes. Now your ready to assemble your quesadilla, a layer of cheese, then some of the chicken and vegetable mixture and here is where you can add your tomato’s and or sour cream, (as much as you like or serve sour cream on the side), then another layer of cheese, then add another tortilla shell and place into an ungreased large iron skillet, on low heat, for 1-2 minutes then using a spatula, flip over to heat the other side. Once the cheese has melted, it’s ready to serve and then repeat the process for as many quesadillas as you like.

Another finishing method, Preheat oven to 350 degrees. Next heat each shell in the iron skillet to give it that classic look and then on a large cookie sheet, assemble the tortilla as above, only this time you bake them in the oven, to melt the cheese for about 2-3 minutes, on 350 degrees and repeat the process until you have all the quesadillas you wanted to make completed. ( a large cookie sheet, can hold 2 quesadilla’s at a time.

 

CRANBERRY ORANGE ALMOND MUFFINS

INGREDIENTS

2 ¼ CUPS OF FLOUR

2 CUPS OF SUGAR

1 TEASPOON OF VANILLA FLAVOR

1 TEASPOON OF ORANGE PEEL

2 TEASPOONS OF BAKING POWDER

1 ½ CUP OF MILK

1 CUP OF DRIED CRANBERRIES

¼ CUP OF OIL 2 TEASPOONS OF CRUSHED ALMONDS OR WALNUTS

2 EGGS BEATEN

½ TEASPOON OF SALT

DIRECTIONS

SIFT FLOUR, INTO A LARGE MIXING BOWL, ADD SUGAR AND THE REMAINING INGREDIENTS AND MIX WELL AND POUR INTO YOUR MUFFIN TIN AND BAKE FOR 25-30 MINUTES. YOU COULD ALSO USE A LOAF PAN TO BAKE IN AND SLICE TO SERVE.

 

         Wild Rice Stir Fry

Ingredients
2 boxes of wild rice
5-6 strip steaks (cut into strips)
1 bag of frozen broccoli
2 teaspoons of salt
2 teaspoons of pepper
3 tablespoons of oil (canola or olive oil)
1/2 cup of water
3 teaspoons of garlic powder or 2 cloves of fresh garlic chopped
1 bunch of green onions (chopped)


Directions
Follow the cooking directions for the wild rice, next clean the steak and cut into strips and season with the salt, pepper and garlic and mix well.  Put 3 tablespoons of oil, into a skillet on medium heat. Clean the green onions and remove the bottom root and cut off about an inch from the top and dice the remaining onions and add to the skillet. Stir frequently, for even cooking. Be sure to check your rice. Once the meat is done, drain the grease and add the wild rice to the mixture and the broccoli, with about ½ cup of water, cover and turn the heat to low, for a slow simmer, for 3-5 minutes and serve.
 


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