Green Chile Macaroni and Cheese

4 cups macaroni, dry
1 egg beaten (I used 1/4 cup of egg beaters)
4 tablespoons of butter
1/4 cup all-purpose flour
2 1/2 cups milk (I used reduced fat milk)
2 large teaspoons dry mustard
1 1/2 cups shredded cheddar
1/2 teaspoon salt and black pepper
1/2 teaspoon seasoning salt
1-7 ounce can of green chiles

Preheat the oven to 350 degrees

Cook the macaroni according to box instructions and then rinse and drain.

In a small bowl beat the egg.  Then in  a skillet over medium heat melt the butter and whisk in the flour.  Whisk for 5 minutes but be sure to not let it burn.  Then pour in your milk and whisk all of that together for 5 minutes and then add your dry mustard still whisking and do so for another 5 minutes and then reduce heat to low.

Then slowly add 1/4 cup of the milk mixture to the egg mixture, just to be sure not to cook the egg, whisk while doing this.  Then add the egg mixture back to the skillet of milk mixture.  Then whisk in all but 1/2  a cup of the cheddar cheese and mix until that is all melted and thick.  Add the remaining seasoning and the green chiles.

Then mix the creamy mixture with the macaroni and pour into a greased baking dish and top with the remaining cheese.

Bake for 30-40 minutes or until bubbly and golden brown.

Enjoy!!!!

Fresh Skillet Creamed Corn

1/4 cup butter
2 1/2 cups of fresh corn kernels
1/2 milk (I used reduced fat milk)
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon salt and black pepper
1/4 cup shredded cheddar cheese (I used reduced fat)

In a large skillet over medium heat melt the butter.

Then stir in the corn and milk, make sure all is combined.

Then sprinkle in the cornstarch, salt, pepper and sugar and bring to a boil, stirring the entire time.  Then reduce the heat and continue to cook for about 15 minutes, then add the cheddar cheese and stir that in and cook for another 5 minutes.

Enjoy!!!!

Mini Mac-and-Cheese with Broccoli

1 cup of elbow pasta
1 1/2 cups of shredded cheddar cheese (I used 2%)
1/2 cup of Parmesan cheese, grated
2 tablespoons of Parmesan cheese, grated
2 eggs (I used 1/2 cup of egg beaters)
1/4 cup of skim milk
1/2 cup of low fat Ricotta cheese
1 small bag of frozen Broccoli florets, thawed and chopped
2 green onions, chopped
1/4 teaspoon of Nutmeg
1 tablespoon of dijon mustard
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of butter, melted
1 cup of Panko breadcrumbs

Preheat oven to 375 degrees and spray 12 cupcake tins with cooking spray.

Cook the elbow pasta according to box instructions, then drain and transfer to a bowl.  Add the cheddar cheese, 1/2 cup of Parmesan cheese and stir until all is melted.  In a separate bowl add the eggs and whisk those and then whisk in the milk and ricotta and then make sure all is combined and add to the pasta mixture and then stir in the green onions, broccoli, nutmeg, dijon mustard, salt and pepper.  Then evenly divide between 12 cupcake wells.

In a small bowl add the panko, melted butter and parmesan cheese and mix together.  Then evenly divide this mixture on top of the pasta in the cupcake wells.

Cook for about 15 to 20 minutes or until the bread crumbs are golden brown.  Then once cooked take the mini mac-and-cheeses out of the oven and let them sit for about 5 minutes to make sure all has come together.

Enjoy!!!!

Root Beer Pulled Pork

1-2pound pork shoulder or butt
12 ounces of your favorite root beer
1-18 ounce bottle of your favorite BBQ sauce

Place the pork in the the slow cooker and pour the root beer over the pork and then poor the BBQ sauce over the pork, set your slow cooker timer to 8 hours low.  Then once the pork is done you will be able to shred it and top with the sauce.

This is good to eat like a sandwich or just the meat.

Enjoy!!!!

Cheese and Green Chile Squares

1/2 cup cornbread crumbs (I made cornbread muffins and used 3 of them that we didn't eat)
3/4 teaspoon salt
1/2 teaspoon baking powder
8 eggs (I used 2 cups of egg beaters)
2 tablespoons butter, melted
1/2 white onion, chopped
1 small red bell pepper, chopped
1 cup small curd 2% cottage cheese
2 cups of shredded Mexican blend cheese
1-7 ounce can of diced green chiles
1 cup fresh baby spinach, chopped

Preheat oven to 350 degrees

In a small bowl combine the cornbread crumbs, salt and baking powder and mix that up and set aside.

In a larger bowl beat the eggs with an electric mixer for about 2 minutes.

In a saute pan on medium/low heat the butter and add the onion and bell pepper, cook until tender.

To the beaten eggs add the onion, bell pepper, cottage cheese, cheese green chiles and breadcrumb mixture.  Mix for a couple of minutes with the electric hand mixed.  Then gently mix in the spinach.

Pour the batter into a baking dish that you have sprayed with cooking spray and bake for 40 minutes, just make sure the middle part is set.

Cool for a couple of minutes.

And cut into squares.

Enjoy!!!!

Spicy Chicken Meatballs

1 pound ground chicken
1 egg (I used 1/4 cup of egg beaters)
1/3 cup plain bread crumbs
2 teaspoons red pepper flakes
1 1/2 teaspoon salt
2 teaspoon black pepper
juice from 1 lemon
3 tablespoons of Italian seasoning
4 tablespoons light olive oil
either your favorite tomato sauce or I used it with the tomato vodka sauce I posted 2 days ago

In a bowl add the ground chicken and next 8 ingredients and mix together really well.

Then use a small spoon to measure out how much meat for each meatball, then form the meatball in your hand to make a ball.

In a large saute pan heat the oil over medium heat and place the meatballs in the oil and brown on all sides (should be about 10 to 12 minutes).  Then turn the heat down and continue to heat the meatballs for another 3 to 5 minutes.

Then remove the meatballs and put on a plate that is covered with a paper towel to drain the meatballs.

Then if you have your tomato sauce warmed place the meatballs in there and cover with the sauce and cook for another 10 minutes.  I served ours over penne pasta.

Enjoy!!!!

Vodka Tomato Sauce

2 teaspoons butter
5 garlic cloves, chopped
1 large shallot, chopped
3 ounces of diced Prosciutto
1/8 teaspoon red pepper flakes
1-28 ounce can of crushed tomatoes
1-14 ounce can of diced tomatoes
1/2 cup Vodka (doesn't matter what brand)
1/2 cup half and half (I used fat free half and half)
1/4 cup fresh basil, washed and chopped

In a large pot heat on low the butter, after a minute add the shallots and garlic, let that cook for about 3 minutes until it gets soft then add the prosciutto and red pepper flakes and let that all come together for another couple of minutes.  Then add the vodka and let that mix in and then add the tomatoes.  After that has cooked for another couple of minutes sprinkle in some salt and pepper and cook covered for about 25 minutes on low.  Then add the half and half and mix well after a couple of minutes add the fresh basil.  Cook on low for another 10 minutes to just make sure all the flavors have marinated together.

Serve on top of your favorite pasta (we used penne) and sprinkle with a little Parmesan cheese if you like.

Enjoy!!!!