DELICIOUS MAC AND CHEESE
6 Servings – Total Time 20 mins
• 1-pound whole wheat pasta macaroni
• 4 tablespoon butter
• 2 cups whole milk
• 8 ounces sharp cheddar you may use a blend of cheeses if you like.
• 1/8 teaspoon garlic powder
• 1/2 teaspoon salt
1- Boil a large pot of water for the pasta and cook as directed. Grate cheese and set aside.
2- Meanwhile, in a large saucepan, melt the butter over low heat.
3- Add milk, garlic powder, and salt, and continue whisking
4- Add cheese by the handful and whisk between handfuls to melt. Taste and adjust seasonings.
5- Pour sauce over cooked, drained pasta and serve immediately.
WITH CESEAR SALAD
3-8 Servings – Total time 20 mins
• Bag of Portuguese buns
• Box of Breaded chicken
• Pre-packaged cut lettuce & croutons
• Cesar sauce
• Cheese slices
• Sliced tomatoes
• Condiments; ketchup, relish, mustard & mayo
1- Cut the Portuguese bread, and veggies
2- Then grill the chicken burgers for 10-15 mins depending when I took them out
3- Once chicken burgers are set, add the cheese on the top and then build the burger
4- Once burgers are cut into 4’s, start on the salad. Super easy, put the lettuce in a bowl with croutons and then add Cesar sauce!
CHICKEN FAJITA’S WITH SAUTEED VEGGIES
3-8 Servings – Total Time 20-30 mins
• 3-4 chicken breast
• Old El Paso Mild seasoning mix
• 3 Red or green peppers
• 1 medium Onion
• Old El Paso Fajita mix
• Bag of Whole wheat pita
• Shredded mix cheese
1- Cut onion into slivers & slice peppers.
2- In a separate bowl, cut chicken into strips and toss with the spice mixture.
3- Preheat stove and add chicken and cook until just cooked, about 3-5 minutes.
4- Set chicken aside and add 1 tablespoon oil to the pan. Cook onions well and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot and then add fajita mix.
5- Serve chicken, veggies and shredded cheese in different bowls so that children can make their own fajita!
TOMATO SOUP WITH GRILLED CHEESE
2 Big Servings – Total Time 45 mins
• 4 tablespoons unsalted butter
• 1/2 large onion, cut into large wedges
• 1 can tomatoes, I prefer to use whole peeled or crushed
• 1 1/2 cups water, low sodium vegetable stock, or chicken stock
• 1/2 teaspoon fine sea salt, or more to taste
• Whole wheat bread
• Cheese slices
1- Melt butter over medium heat in a large saucepan.
2- Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer.
3- Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
4- While soup is cooking, start on grilled cheese with whole wheat bread.
5- Butter both sides of bread and add the cheese.
6- Then grill sandwiches till cheese is melted.
7- When the soup is ready, blend and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is a nice touch. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot.
8- Personal preference, I use mashed potatoes, rice or pasta to add in soup**