Dijon-Cheddar Mac N Cheese

Dijon-Cheddar Mac N Cheese

Ingredients:

1 lb whole wheat pasta
4 tbsp butter, divided
2 tbsp whole wheat pastry flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard (powder)
2 tbsp Dijon mustard
2 cups milk
2 cups shredded sharp cheddar cheese
1/4 cup whole wheat bread crumbs

Pre-heat oven to 350 degrees.

Cook pasta according to package directions, but for 1-2 minutes less than directed.

Melt 3 tbsp of butter over medium heat.  Add flour and the three spices.  Stir for a few minutes.  Mix in the dijon mustard and milk.  Cook over medium-high heat until the sauce is thick.  Remove the pan from the heat and mix in almost all of the cheese.

Mix the pasta and sauce in a sprayed baking dish.  Sprinkle with remaining cheese and bread crumbs.  Cut up the remaining butter and sprinkle over pasta.

Bake for 20-25 minutes.

Parmesan, Spinach Rice

Parmesan, Spinach Rice

Ingredients:
3 cups water
1 1/2 cups brown rice
1 bullion cube
1-2 cups fresh spinach, minced
1/4 cup fresh grated parmesan

Bring water, rice, and bullion cube to boil.  Reduce heat and simmer 25 minutes.  Mix in spinach and cheese. 

Spicy, Tangy Tomato Chicken

Spicy, Tangy Tomato Chicken

Ingredients:
1 can diced tomatoes
1/4 cup balsamic vinegar
1/4 cup red wine
1 tbsp pasta seasoning
1 tsp garlic powder
1/4 -1/2 tsp cayenne pepper
1 lb chicken breasts
1cup frozen peas

Combine first six ingredients in slow cooker.  Add chicken and toss to coat.  Add frozen peas.  Cook on high 3-4 hours.

Brown Butter Banana Strawberry Muffins

Brown Butter Banana Strawberry Muffins

4 ounces unsalted butter, melted and browned to just over 1/2 cup of butter

2 cups whole wheat flour

3/4 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup plain Greek yogurt

1 1/4 cup mashed banana (from about 3 medium bananas)

1/2 cup diced strawberries

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat.  Butter will begin to foam and crackle as it melts.  When the crackling subsides, the butter will begin to brown.  Swirl the pan as the butter cooks.  When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl.  Taking the butter out of the hot saucepan will stop the butter from overcooking and burning.  Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk.  Whisk in the mashed bananas.  When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients.  Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour.  Fold in the diced strawberries.  Fold together ingredients, but try not to over stir.

Spoon batter into prepared muffin tin.  Bake about 20 minutes. 


Adapted from a Joy the Baker recipe. 

Unbelievable Chicken

Unbelievable Chicken

1/2 cup broth
1/4 cup apple cider vinegar
3 tbsp spicy mustard
3 tbsp lime juice
2 tbsp lemon juice
3 cloves garlic, minced
1 lb chicken breasts

Combine first six ingredients in slow cooker.  Add chicken and toss to coat.  Cook on high 3-4 hours. 

Adapted from this recipe from Allrecipes.com.

Asian Roasted Carrots

Asian Roasted Carrots

Ingredients:
3 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/4 tsp garlic powder
1/4 tsp ginger powder
squirt sriracha
1 bag baby carrots

Pre-heat to 350 degrees.  

Combine first six ingredients.  Toss in carrots to coast and let marinate for 30 minutes.  Roast 30-40 minutes, or until tender.

Based on this recipe.

Orange-Balsamic Chicken

Orange-Balsamic Chicken

Ingredients

Salt and freshly ground black pepper
1 1/2 teaspoons poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/3 cup balsamic vinegar
3/4 cup chicken broth
2 pounds chicken breasts

Combine first six ingredients in slow cooker.  Toss chicken to coat.  Cook on high 3-4 hours.

Serve with rice and balsamic roasted veggies.  Can also be served with lemon risotto.

Adapted from this recipe.