Macaroni & Cheese (Variations)

Preheat: 375° F Cook: 15 min Bake: ab 20 min Serves: 4

Ingredients:

1. 9 oz macaroni, or mini shells
2. 1/4 c breadcrumbs
3. salt & pepper to taste

Mornay Sauce:

1. 3 Tbs butter
2. 1/3 c flour
3. 1 1/2 c whole milk
4. 1 lb shredded cheese, divided

Variations:

1. 1/4 c onions and 1/2 c crumbled bacon
2. Chicken Bake: 3/4 lb precooked cubed chicken with 1-2 c steamed vegetables such as broccoli, carrots, & cauliflower or green beans, corn & peas
3. Cheeseburger Mac: 3/4 c precooked ground beef with Worcestershire sauce, ketchup, mustard & relish
4. BBQ Mac: 3/4 c precooked ground beef or stew meat with barbecue sauce
5. Mac & Cheese Mini Muffins: double all ingredients; add 3 eggs, whisked, for binding; put in a lightly greased muffin pan, over fill cups; top with breadcrumbs & bake at 350 F for 20 min or until browned on top. Cool 10 min. Makes: 48 mini muffins

Preparation:

1. Cook macaroni in a lg saucepan of boiling water for 8-10 minutes; drain well & set aside.
2. Melt butter over low heat in a saucepan slightly larger than that used for the macaroni, whisk in the flour to form a roux.
3. Gradually add in milk, whisking constantly to keep the sauce smooth.
4. Add spices & any optional ingredients.
5. Bring sauce to a simmer & cook for 5 min.
6. Remove sauce from heat, add 13 oz of cheddar cheese & stir until cheese is well combined & melted.
7. Add macaroni to sauce, mixing well.
8. Transfer to a deep 9x9" glass pan, sprinkle remaining cheese & breadcrumbs over the top.
9. Place in oven & bake until cheese is bubbling.
10. Let stand 5 minutes, & then serve.

Julia Child's Ratatouille

From: "Mastering The Art Of French Cooking"
Serves: 6-8
Per serving (based on 6): 116 cal., 2 gm protein, 13 gm carbs., 7 gm fat, 0 mg cholesterol, 1 gm saturated fat, 135 mg sodium, 4 gm fiber
Ratatouille perfumes the kitchen with the essence of Provence & is certainly one of the great Mediterranean dishes. As it is strongly flavored it is best when it accompanies plain roast, pot-au-feu (boiled beef), broiled lamb, broiled or sauteed chicken. Equally good hot or cold, it also makes a fine accompaniment to cold meats, or may be served as a cold hors d'oeuvre.
A really good ratatouille is not one of the quicker dishes to make, as each element is cooked separately before it is arranged in the casserole to partake of a brief communal simmer. This recipe is the only one we know of that produces a ratatouille in which each vegetable retains its own shape and character. Happily a ratatouille may be cooked completely the day before it is to be served, and it seems to gain in flavor when reheated.
Hardware Needed:

1. A 3-qt, porcelain or stainless-steel mixing bowl
2. A 10-12" enameled skillet
3. A 2 1/2 qt fireproof casserole ab 2 1/2 inches deep

Ingredients:

• 1/2 lb eggplant
• 1/2 lb zucchini
• 1/2 lb, ab 1 1/2 c, thinly sliced yellow onions
• 1 lb red tomatoes; peeled, seeded & juiced (makes ab 1 1/2 c pulp)
• 2, ab 1 c, sliced green bell peppers
• 7 Tbs olive oil, divided; more if necessary
• 2 cloves garlic; mashed
• 3 Tbs parsley, minced
• 1 tsp salt, plus more salt & pepper to taste

Directions:

1. Peel eggplant & slice lengthwise 3/8' thick x 3" long x 1" wide.
2. Scrub zucchini, slice off ends, & cut into slices ab the same size as the eggplant.
3. Place eggplant & zucchini into a bowl & toss with salt. Let stand 30 min, drain & dry ea slice in a towel.
4. One at a time, saute eggplant then zucchini in hot oil, ab 1 min on ea side to brown very lightly. Set aside.
5. Saute onions & peppers in oil ab 10 min, until tender but not browned.
6. Stir in garlic, salt & pepper to taste.
7. Slice tomato into 3/8" strips, lay over onions & peppers; salt & pepper to taste.
8. Cover skillet & cook over low ab 5 min, until tomatoes begun to render their juice.
9. Baste tomatoes with juices, raise heat & boil several min, until juice has almost entirely evaporated.
10. Layer 1/3 tomato mixture sprinkled with 1 Tbs parsley, half of eggplant & zucchini mix, repeat until gone.
11. Cover casserole & simmer over low heat 10 min.
12. Baste with rendered juices. Correct seasoning, if necessary.
13. Raise heat slightly & cook uncovered ab 5 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.
14. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
15. Set aside uncovered. Reheat slowly at serving time or serve cold.

Cheese Stuffed Jumbo Shells

Prep: 15 min Preheat: 375 F Bake: 35 min Serves: 10

Ingredients:

• 1, 12 oz, pkg jumbo shells
• 4c ricotta cheese
• 2 c shredded mild cheese (mild cheddar, mozzarella, colby, etc.)
• 1/2 c grated Parmesan cheese
• 2 eggs
• 1 TBS chopped parsley
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp nutmeg
• 3c spaghetti sauce
• Spinach
  

Directions:

1. Cook pasta according to package directions.
2. While pasta is cooking stir together cheeses, eggs, & spices in a md bowl.
   
3. In a 9x13" baking dish spread 1/2c spaghetti sauce.
4. When shells are done cooking separate them out individually onto a sheet of waxed paper, allow to cool.
5. Fill each cooked shell with about 1 1/2tbs cheese mixture.
6. Layer half of the shells in baking dish and top with 1/2 of the remaining sauce.
7. Add a second layer of shells over the first and top with remaining sauce.
8. Cover with foil and bake until hot and bubbly.
9. Best served over a bed of spinach with a slice of french bread or baguette.
   

Healthy Orzo Stuffed Peppers

Prep: 15 min Preheat: 400F Bake: 60 min Serves: 6-7 Cost: under $20
6 peppers: Calories: 368 Fat: 8g Cholesterol: 9mg Sodium: 213mg
7 peppers: Calories: 316 Fat: 7g Cholesterol: 8mg Sodium: 183mg

(Note: These peppers are incredibly filling. I served 1 stuffed pepper to each of my family members with no sides. My children could not finish theirs & my husband was satisfied after finishing just one! Plus, they were so tasty I was complimented all through dinner & I had enough leftover stuffing I was able to fill a 7th pepper.)

Ingredients:

1. 6-7 sweet bell peppers (red or yellow)
2. 4 c (32oz) low sodium chicken broth (Imagine Organic Low sodium free range chicken broth for nutrition facts)
3. 1 1/2 c orzo
4. 1, 28oz, can no salt added stewed tomatoes (Hunts for nutrition facts)
5. 2 zucchini, unpeeled & grated
6. 1/2 c fresh mint leave, chopped
7. 3/4 c shredded, reduced fat Italian cheese blend (Sargento for nutrition facts)
8. 2 Tbs extra-virgin olive oil
9. 3 cloves garlic, minced
10. 1 Tbs Italian seasoning (2-3 Tbs if not using mint)
11. 1 tsp freshly ground black pepper

Directions:

1. Slice the tops off peppers, remove ribs & seeds.
2. Cut a thin slice from base of peppers to help the them stand up.
3. In a md pot bring broth to a boil, add orzo & cook for 4 min.
4. In a lg bowl break apart tomatoes using kitchen shears or fingers.
5. Add: zucchini, mint, 1/2c cheese, oil, garlic, Italian seasoning, & pepper to tomatoes.
6. Use a fine mesh sieve to transfer orzo to the vegetable bowl, mix to combine.
7. Spoon mixture into peppers & place into a 13x9" baking dish.
8. Pour broth around peppers in pan.
9. Cover dish w/foil & bake 45 min.
10. Remove foil, sprinkle the top of each pepper with remaining cheese & bake an additional 15 min until the cheese on top is golden brown.
11. Serve.