Macaroni and Cheese

Mac and Cheese is a great side dish to add to any type of meal.  There are many variations but this one is quick and easy and also has ingredients that I usually have in my pantry.  I got this recipe from Taste of Home.

Ingredients:

• 1-1/2 cups uncooked elbow macaroni
• 5 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups milk
• 1 cup (4 ounces) shredded cheddar cheese
• 2 ounces process cheese (Velveeta), cubed
• 2 tablespoons dry bread crumbs or butter crackers

Directions:

1. Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
2. Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown. 
3. *** This can also be eaten without baking if time is running out.

Crispy Wonton Mozzarella Sticks

Having something quick and easy to fix with burgers, hot dogs or chicken tenders is a must.  This is one you can easily fix for a quick weeknight dinner.  Thank you Neighborfood Blog for this easy recipe.

Crispy Wonton Mozzarella Sticks

Ingredients:

• 8 string cheeses or about a 12 oz. block of cheese
• 24 wonton wrappers (find them in the refrigerated area of the produce section!)
• 1 egg white
• About 1-2 cups oil, for frying 
• Sea Salt
• Grated Parmesan
• Marinara sauce

Directions:

1. Cut your string cheese into 3 equal pieces, or cut your block of cheese into 24 pieces that are about ½ an inch wide and 1½ inches long.
2. Place a wonton wrapper in front of you in the shape of a diamond. Use a pastry brush to brush egg white on the surface of the wrapper. Place string cheese in the center. Fold in the north and south diamond corners then take the eastern corner and roll it around the cheese until the whole thing is completely covered. Seal up the corners. If the seals don't feel secure, brush with a little more egg white and press together. Repeat with remaining cheese and wrappers.
3. Heat fry oil in a deep saute pan to about 375 degrees. Carefully drop mozzarella sticks into the oil and fry until golden brown, about 1-2 minutes. Remove from oil and place on a plate. Sprinkle with sea salt and grated Parmesan. Serve HOT with warm marinara sauce for dipping.

Chow Mein

This is such a versatile, easy and tasty dish.  You are not tied to these vegetables, use what you have.  This is another great recipe from Ree Drummond.

Ingredients:

8 ounces of thin lo mein noodles
1 Tbsp oil
1 carrot, julienned
1/2 - 1 head napa cabbage, sliced thin
1/2 onion, sliced
1/4 cup chicken broth
1/4 cup soy sauce
1 tsp sesame oil (optional)
Sliced green onions for topping

Directions:
Cook noodles according to package directions.  Drain and set aside.

Heat a skillet over medium-high heat.  Add the carrots, cabbage and onions and cook for 1 minute.  Add the chicken broth, soy sauce and sesame oil, then toss in the noodles.  Top with green onions.

Black Beans and Rice

I just love black beans, and this is a great way to use the nutritious beans as the "meat" of the dish.  This dish can stand alone or it can be added to something else, like a taco bowl.  I do not use canned beans, I usually buy a bag and cook my own and then freeze them and use them when I need to.  You can adjust the seasonings as you want.  You can use brown rice for more nutrition or you can use white rice for convenience.


Ingredients:

1 Tbls olive oil
1 cup white rice
1 medium onion, diced
1 medium green bell pepper, diced
3 cups of chicken stock or 3 cups of water and 2 teaspoons of chicken stock starter (or bouillon cubes)
2 Tbls tomato paste
1 can black beans (rinsed and drained) or 2 cups of frozen black beans (rinsed and drained)
1/8 tsp red pepper flakes
1/4 tsp cumin
1/4 tsp chili powder
1/4 cup chopped fresh cilantro leaves
Juice of 1/2 lime


Directions:

1.  Heat the oil in a 6 quart saucepot over medium high heat.  Add the rice, onion and pepper and cook and stir for about 2 minutes.

2.  Stir in the broth, tomato pasted, pepper flakes, cumin and chili powder and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until rice is tender.  Stir regularly because this can easily stick.  If you use brown rice, increase the cooking time to 35-45 minutes or until rice is tender.  When finished, stir in the beans and ciliantro, mix and cook until the mixture is hot.