Deceptively Delicious: Macaroni and Cheese

This is REALLY GOOD mac and cheese! I used pureed cauliflower. Next time I might increase it to 1 cup, as I couldn't even tell. I doubled the recipe, and the kids gobbled it up! Serve it with whole grain noodles for more nutrition.

1 1/2 cups elbow macaroni
Nonstick cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat skim milk
1/2 cup butternut or cauliflower puree
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm. Serves 4.

Breakfast (or anytime) Smoothies

Here are a few of the smoothie recipes I make. These are only approximate portions, however, because I use what I have on hand or change my mind all the time. I never measure anything. It also depends on how much I want to make as to the portion sizes. They always turn out different, but good!

Orange Julius
1/2 c. orange juice concentrate
1 c. milk
1 or 2 bananas
3-4 raw baby carrots
handful of fresh pineapple
handful frozen peaches
half apple cut into chunks
1 c. vanilla yogurt
honey to sweeten (optional)

Blend until smooth! I use frozen fruit so I don't add any ice. If you use canned or all fresh you will want to add ice. Can also add pears or any other yellow or orange fruit or veggie.

Purple Passion
1/2 c. vanilla yogurt
1 c. milk
handful of frozen blueberries & raspberries & strawberries
small handful raw baby spinach
3-4 baby carrots
1 banana
honey to sweeten

Blend until smooth! Like I said above, if you don't use frozen fruit add ice.

Peanut Butter Blast
1/2 c. milk
1/2 c. peanut butter
1 banana
chocolate syrup
small handful of graham crackers
ice

Blend until smooth.

Here is a link to some more really yummy smoothie recipes. Happy drinking!

Fabulous Fettucine

1/2 lb. sliced bacon, diced (Iuse precooked bacon)
3 Tbls. olive oil
2 onions, chopped
3 lbs. fresh tomatoes (peeled,seeded, and chopped) or 2 cans diced tomatoes
3 cloves garlic, minced
2 Tbls. fresh tarragon or 2 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. pepper
pinch cayenne pepper
1 lb. fettuccine
shredded parmesan cheese

In skillet, cook bacon until crisp. Remove to paper towls. Drain, reserving 1 Tbls. drippings. Add oil and onions to drippings; saute until tender. Add tomatoes and garlic; simmer, uncovered for 5 minutes. Stir in tarragon, salt, pepper, and cayenne. Simmer for 20 minutes stirring occasionally. Meanwhile, prepare fettucine according to package directions. Stir in bacon to tomato mixture. Drain fettucine; top with tomato mixture. Sprinkle with parmesan cheese.

Chicken Poppyseed Casserole

So easy--and even Nic likes it!

3 c. cooked rice
2 lbs chicken, cooked and diced (I have used canned chicken as well)
2 c. sour cream
2 cans cream of chicken soup
1 roll Ritz crackers, crushed
2 Tbls. poppy seeds
1 stick real butter

Spread cooked rice on bottom of 9X13 baking dish. Layer cut-up chicken on top of rice. Mix together sour cream and soup. Pour over chicken. Spread crackers over cream mixture. Sprinkle with poppy seeds. Melt butter and pour over entire mixture. Bake at 350 degrees for 30 minutes or until cracker topping is lightly browned.

Blue Ribbon Apple Pie

Ready made crust or your favorite pie crust
1/2 c. sugar
1/4 c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 c. peeled, cored, sliced tart apples
1 Tbls. butter
1 tsp. sugar
1/2 c. whipping cream (secret ingredient)

In large bowl combine all filling ingredients except apples, 1 tbls. butter, 1 tsp. sugar, and whipping cream. Add apples. Toss lightly to coat. Pour into prepared crust. Place top crust over pie and flute the edges. Cut 8 large slits in the crust. Brush with melted butter and sprinkle with 1 tsp. sugar. Cover edge of crust with 2" strip of aluminum foil. Bake at 400 degrees for 35 minutes. Remove foil and continue baking for 10-20 more minutes until crust is lightly browned and juice begins to bubble through the slits. Remove from oven; run knife through slits to open. Pour whipping cream evenly through all slits. Return to oven for 5-10 more minutes. Cool for 30 minutes; serve warm.

This really did win me a blue ribbon at a bake-off! It is the BEST apple pie I have ever eaten. The secret is the whipping cream.