MACARONI AND CHEESE

Homemade Macaroni and Cheese :o)
My little friend Liam was coming over for dinner the night we were having this delish dish so I thought he would get a kick out of the cookie-cutter star shaped ham pieces... he didn't notice, but Jason did! I used all low-fat cheeses and skim milk for this tasty recipe!

http://www.marthastewart.com/recipe/macaroni-and-cheese-cooking-school?backto=true&backtourl=%2Fphotogallery%2Fmacaroni-and-cheese#slide_1
FOR BREAD CRUMBS
6 slices white sandwich bread, crusts removed
2 tablespoons unsalted butter, melted
FOR SAUCE AND CHEESE TOPPING
3 tablespoons unsalted butter, plus more for baking dishes
1/4 cup finely diced yellow onion
1/4 cup all-purpose flour
3 cups whole milk
2 ounces Italian fontina cheese, grated (1/2 cup)
3 ounces Gruyere cheese, grated (1 cup), 1/3 cup reserved for topping
6 ounces extra-sharp white-cheddar cheese, grated (2 cups), 1/3 cup reserved for topping
2 ounces Parmigiano-Reggiano cheese, grated (1 cup), 1/2 cup reserved for topping
Coarse salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
FOR TOPPING (OPTIONAL)
Slow-Roasted Tomato Slices
Thyme sprigs
Directions

Heat oven and boil pasta: Heat oven to 375 degrees. Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. Transfer to a colander, rinse under cold running water, and drain well.
Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss evenly to coat.
Prepare baking dishes: Butter eight 6-ounce shallow baking dishes or one 1 1/2-quart baking dish.
Make cheese sauce: Melt butter in a 4-quart pot over medium heat, add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened, about 4 minutes. Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmigianno-Reggiano, stirring until completely melted and sauce is smooth. Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
Assemble and add cheese topping: Add pasta to sauce and stir to thoroughly combine. Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs. If using, top with roasted tomato slices and thyme.
Bake: Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.

Chicken Noodle Casserole

This was a great on the go meal and I loved that it was broken down for me and I didn't have to figure out the nutrition information on my own! You can't go wrong with a recipe that takes two minutes to put together and all you do is throw it in the oven!

Chicken Noodle Casserole!
This was very quick and yummy!! (The left overs were even better the next day!)

CHICKEN NOODLE CASSEROLE
http://www.thatsmyhome.com/healthy/weight-watchers/main/chicken-noodles.htm

4 cups egg noodles - cooked and drained
2 cans condensed reduced fat cream of mushroom soup - Healthy Choice
1/4 cup skim milk
6 ounces cooked chicken breast halves - chopped
1 can tomatoes with green chilies
10 ounces frozen mixed vegetables

Preheat oven to 350° F. Combine all ingredients in a large bowl. Mix well. Places into a 9 x 12" baking dish. Bake for 30 minutes.

Per Serving (excluding unknown items): 238 Calories; 6g Fat (21.0% calories from fat); 13g Protein; 34g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 880mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1

WW Points: 4 pt. if serving 8 or 5.5 pt. if serving 6

Coconut Chocolate Chunk Blondies

Made especially for some two late night travelers flying in from NC with love... :o)
These were great and I am loving the blog the recipe came from, thanks for sharing it Ashlee!

COCONUT CHOCOLATE CHUNK BLONDIES
http://www.browneyedbaker.com/2009/05/22/coconut-chocolate-chunk-blondies/

1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1½ teaspoons vanilla extract
1 cup sweetened flaked coconut
1 cup chocolate chips or chunks

Topping:
1 cup semisweet or bittersweet chocolate chips
1 teaspoon butter

1. Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.

2. Combine the flour and salt; set aside.

3. Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended.

4. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips.

5. Scrape the batter into the prepared pan and smooth even with a rubber spatula.

6. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.

7. For the topping, combine the chocolate and butter in a small bowl and microwave in 30-second intervals until melted and smooth. Using a spoon, drizzle over the bars.

Meat Tacos

MEAT TACOS
http://www.cooks.com/rec/doc/0,1727,154175-230205,00.html

12 corn tortillas
1 lb. hamburger (1/2 kilo)
1/2 c. flour
1/2 tsp. salt
1/4 tsp. oregano
1/4 lb. grated mild yellow cheese
3 c. tomato puree
Oil for frying
Shredded lettuce
1 sm. onion, chopped
Radishes, chopped (optional)
3 tbsp. chili powder

Fry the hamburger meat in small amount of oil, with the flour and salt stirred in. Warm the tortillas if they break when handled. They can be wrapped in a cloth and warmed in a very low oven a few minutes. Or they can be fried enough to warm them in hot oil. Don't fry them crisp or they can't be folded. Spoon the hamburger on the tortillas and fold over. Fill the tortilla with shredded lettuce, onions, and radishes. Sprinkle grated cheese on top of the lettuce and the amount of sauce desired. A few drops of hot pepper sauce may also be added. Close the taco and serve while hot.
Taco Sauce: Heat the tomato puree, oregano, 3 tablespoons chili, oil, and a little water if necessary. Simmer a few minutes, stirring while it heats.

Crock pot Chicken & Dumplings

Tuesday night is chicken and dumplings!

CHICKEN AND DUMPLINGS
http://www.cooks.com/rec/view/0,1948,141163-227202,00.html

CROCKPOT CHICKEN AND DUMPLINGS
2.5 lbs skin off chicken breasts
2 boxes chicken broth
Onions
baby carrots
baby red potatoes
Bisquick mix

Wash chicken; drain on paper towels and place in pot. Add all chicken broth. Add baby carrots and baby red potatoes, chopped onion and red potatoes. Place these in crock pot at noon on low. Cook for about 6 hours. Turn pot on high. Use more flour and water if necessary to thicken the gravy. Cook on high.
Make dumplings from Bisquick mix recipe. Put dumplings in pot (they will float) and keep covered on high until cooked. (1-1.5 hours)

Meringue Cookies

I LOVE MERINGUE COOKIES!

Jason wasn't crazy about them and thought they tasted like marshmallows... I don't see a problem with that. It was a bit humid when I made them and they cooked much longer than the original recipe had said they would need. I was thinking for some reason that the outside should have a toasty color so I put them under the broiler for 2 minutes... BIG MISTAKE! The should be the white marshmallow color. They didn't live the broiler and the fire alarm did go off. I was able to eat one before the incident and took a picture before the melt down! These might be a better winter or fall cookie to bake :o)

CHOCOLATE CHIP MERINGUE COOKIES
http://www.joyofbaking.com/MeringueCookies.html

3 large egg whites (3 ounces or 90 grams)
1/4 teaspoon cream of tartar
3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)
1/4 teaspoon pure vanilla extract

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.

Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. (I don't have the "piping" materials, i cut the corner of a plastic sandwich bag and squeezed it out) Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the tops of the cookies with a few shaved almonds, if desired.

Bake the meringues for approximately 1 1/2 to 1 3/4 hours(I baked for 2.5 hours), rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight. (I didn't read this part in time either)

Ground Turkey 10 Minute Meatballs

Ground Turkey Meatballs

Monday night meatballs!
I added lean 1 pound of ground beef to the recipe and took out 1 pound of sausage! It was great, pared with whole wheat pasta and squishy bread! I will be using this recipe again and again in my kitchen!

Martha Stewart 10 Minute Meat Balls
http://www.marthastewart.com/recipe/30-minute-spaghetti-and-meatballs

Coarse salt and ground pepper
1 1/2 pounds sweet or spicy Italian sausage
1 teaspoon extra-virgin olive oil
1 medium yellow onion, diced small
2 cans (28 ounces each) whole peeled tomatoes
1 pound spaghetti
Directions

Set a large pot of salted water to boil. Remove sausage meat from casings and roll into 24 balls. In a large saucepan or Dutch oven, heat oil over medium-high. Add sausage and cook until browned all over, about 5 minutes. Using a slotted spoon, transfer meatballs to a plate. Add onion to pan and cook, stirring frequently, until softened, about 5 minutes. Add tomatoes, breaking them up as you go, and season with salt and pepper; bring sauce to a boil and cook 5 minutes.
Add pasta to water and cook according to package instructions. Meanwhile, add meatballs to sauce and rapidly simmer until sauce is slightly thickened, about 7 minutes. Reserve 8 meatballs and 1 1/2 cups sauce to make Spinach and Meatball Calzones at another time. Drain pasta, then toss with remaining sauce and meatballs.