Baked Chicken Egg Rolls

From allrecipes.com



Ingredients:
2 cups grated carrots
1 (14.5 ounce) can bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green bell pepper
1/4 cup chopped green onions
1 clove garlic, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers
nonstick cooking spray

Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3 to 5 minutes.
3. Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.
4. Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray.
5. Bake in preheated oven until lightly browned, 10 to 15 minutes.

Comments:
Egg rolls are relatively easy to make and aren't too bad for you if you fill them with a lot of veggies and bake, rather than fry, them. These were good, even though I left the water chestnuts out because Adam's not a fan.

Asian Chicken Sizzling Salad

From Kraft



Ingredients:
1 small boneless skinless chicken breast half (4 oz.)
1/2 tsp. oil
1/6 Kraft Sizzling Salads Asian Chicken Dinner Kit
3 cups tightly packed baby spinach leaves
1/4 cup drained canned mandarin oranges
1/4 cup shredded carrots
1/4 cup fresh bean sprouts
1/4 cup halved snow peas
1 green onion, sliced
1 Tbsp. sliced almonds

Directions:
Cook chicken in hot oil in skillet on medium-high heat 4 to 5 min. on each side or until done (165ºF).

Add 2 Tbsp. Cooking Sauce; cook on low heat 1 min., turning chicken after 30 sec.

Combine remaining ingredients. Add 2 Tbsp. Dressing; mix lightly. Serve with chicken.

Comments:
I skipped the spinach and the dressing since I'm not a fan of sesame oil, but I really liked the cooking sauce. Adam liked the whole thing. We picked this Sizzling Salad kit up for FREE because it was on sale and had a coupon that doubled. Can't beat that. We also got the Caesar kit and look forward to trying that one.

Moroccan Chicken Salad

From Eating Well



Ingredients:
2 cups cooked rice
2 cups shredded cooked chicken
2 cups shredded carrots
1/4 cup sliced scallions
1/4 cup chopped Kalamata olives
1/4 cup reduced-sodium chicken broth
1/3 cup orange juice
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Salt & freshly ground pepper, to taste

Directions:
Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together broth, orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.

Comments:
I went a little heavy handed with the cayenne on this one. And again with the cinnamon. I'm just not a cinnamon fan, I guess. I might try this again skipping those two ingredients, but I don't know. The balance of rice to carrots to chicken seemed off to me and Adam didn't really care for it at all.

Gemelli with Fennel and Hot Sausage

From Everyday with Rachael Ray



Ingredients:
3/4 pound hot italian sausage links, cut into 1/2-inch pieces
1 large bulb fennel, cut into strips
1 large onion, sliced
3 carrots, sliced on an angle
2 tablespoons extra-virgin olive oil
Salt and pepper
1 pound gemelli pasta
1/4 cup chopped flat-leaf parsley

Directions:
1. Preheat the oven to 425°. On a baking sheet, toss the sausage, fennel, onion and carrots with the olive oil; season with salt and pepper. Cook until the vegetables are tender, about 30 minutes.

2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the pasta cooking water. Transfer the pasta to a large bowl.

3. Add the sausage-vegetable mixture to the pasta. Add the reserved pasta cooking water to the baking sheet, scraping up any browned bits; transfer to the pasta mixture. Toss in the parsley; season with salt and pepper

Comments:
I subbed some celery for the fennel since neither of us dig the anise flavor. It worked out fine. It's a teensy bit spicy for me, but Adam liked it. I used some Creste di Gallo pasta we got for Christmas since I didn't have gemelli and I thought it was a neat shape. Looks like little Stegosauruses. But that might just be me...

Mango Chicken with Plum Sauce

From Taste of Home



Ingredients:
1 tablespoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup chicken broth
1/4 cup teriyaki sauce
1/2 pound fresh snow peas, trimmed
2 large carrots, sliced diagonally
2 medium zucchini, sliced
1/2 cup chopped red onion
1/2 medium sweet red pepper, sliced
1 can (4 ounces) sliced water chestnuts, drained
2 tablespoons canola oil
1 pound finely chopped cooked chicken breast (about 3 cups)
2 medium mangoes, peeled and mashed
1/2 cup plum sauce
2 cups hot cooked brown rice
1/4 cup slivered almonds, toasted

Directions:
In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.

In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds.

Comments:
This dish perfectly represents the difference between my food preferences and Adam's. I'd eat this every day. Seriously. Adam? He said it was ok and he'd like to have it again...in a year.

Anyway, left out the water chestnuts because they're on Adam's "hell no" food list. Also didn't add the almonds because... ok, because I forgot. Stir-fries require mad multi-tasking skillz and I failed on that one. Oh well. It was fine without them. I used my rice cooker for the first time in ages. I love it! I wish I didn't have to make 4 cups of rice to use it... but when I do it's the best rice ever. Do they make smaller rice cookers? I should google that later...

Adirondack Red Wing Burgers

From Everyday with Rachael Ray



Ingredients:
2 tablespoons extra-virgin olive oil (EVOO)
1 carrot, finely chopped
1 rib celery with leafy tops, finely chopped
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 pounds ground turkey or chicken
2 tablespoons finely chopped fresh dill
1 teaspoon poultry seasoning
Salt and pepper
2 tablespoons butter
1/4 cup hot pepper sauce
1/2 cup blue cheese crumbles
4 sandwich-size english muffins, toasted
4 deli slices cheddar cheese
1/4 head iceberg lettuce, shredded
1/4 cup pickle relish

Directions:
1. In a small skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the carrot, celery, onion and garlic and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Reserve the skillet. Mix the turkey, dill and poultry seasoning into the vegetable mixture; season with salt and pepper. Form into 4 patties.

2. In the reserved skillet, heat the remaining 1 tablespoon EVOO over medium heat. Add the patties and cook, turning once, until firm, about 12 minutes; transfer to a plate. Add the butter to the skillet to melt, then stir in the hot sauce. Add the patties to the sauce, turning to coat. Top each with some of the blue cheese and a cheddar slice. Tent with foil, turn off the heat and let stand until the cheese is melted.

3. Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.

Comments:
Relatively easy, although I always seem to burn the first side of a turkey burger. Nice flavor, but Adam didn't like the English muffin bun - too dry.

Buffalo Chicken Tacos

From Everyday with Rachael Ray



Ingredients:
Eight 6-inch soft corn tortillas
1 tablespoon extra-virgin olive oil
Two skinless, boneless chicken breasts (about 1 pound)
Salt and pepper
2 tablespoons hot sauce, such as Frank’s RedHot
2 ounces blue cheese
3 tablespoons reduced-fat mayonnaise
4 cups shredded green-leaf lettuce
6 radishes, shredded
2 carrots, shredded

Directions:
1. Preheat the oven to 200°. Wrap the tortillas in foil and place in the oven.

2. In a nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper and place in the pan; cover loosely with foil and cook, turning once, until golden and cooked through, about 12 minutes; transfer to a plate. Brush the chicken on both sides with the hot sauce and tent with foil to keep warm.

3. Meanwhile, using a food processor, blend the blue cheese, mayonnaise and 2 tablespoons water until smooth; transfer to a large bowl. Add the lettuce, radishes and carrots and toss to coat.

4. Thinly slice the chicken against the grain. Lay the tortillas on a work surface in a single layer. Divide the salad among them; top with the chicken and any juices

Comments:
Yeah, doesn't look too appetizing, does it? It wasn't that good. Maybe it was because I forgot the lettuce. Dunno. But neither of us was a big fan of this one.

Carrot Cake Cookies

From Everyday with Rachael Ray



Ingredients:
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1-1/2 cups flour
2 cups coarsly shredded carrots
2 cups fruit-and-nut granola
1 cup corn flakes
2 tablespoons granulated sugar

Directions:
1. Position 2 racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 cookie sheets with parchment paper. Using an electric mixer, beat the butter and brown sugar until creamy, about 3 minutes. Mix in the eggs, vanilla and baking soda on medium speed until fluffy, scraping down the bowl as necessary. Mix in the flour on low speed. Stir in the carrots, granola and corn flakes.

2. Drop heaping tablespoons of dough about 2 inches apart on the prepared cookie sheets. Sprinkle with the granulated sugar and bake until golden, 15 to 20 minutes. Transfer to a rack to cool.

Comments:
First off, these do not taste like any carrot cake I've ever had. That said, they're not bad. Just not at all what I was expecting. Secondly, I suspect 375 is too high a temp to bake these. All of my first batch burned on the bottom long before they were cooked through. I turned the oven down to 350 for the rest and they turned out a little better. I think my carrots were too big - I got matchstick rather than shredded - and this made it a little harder to get normal looking cookies. In any case, probably won't try this recipe again.

Creole Poached Chicken Breasts

From Weight Watchers New Complete Cookbook



Ingredients:
2 tsp olive oil
2 onions, finely chopped
1 green bell pepper, seeded and chopped
1 celery stalk, finely chopped
1/2 carrot, chopped
1 (14.5oz) can crushed tomatoes
1/2 cup low-sodium chicken broth
2 tbsp parsley
1 tsp ground thyme
1/2 tsp salt
1/8 tsp cayenne
4 (4oz) boneless, skinless chicken breasts

Directions:
1. Heat the oil in a large nonstick skillet over medium heat; saute the onions, pepper, celery, and carrot until tender, 4-5 minutes. Stir in the tomatoes, broth, parsley, thyme, salt, and cayenne; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, until the chicken is cooked through, 8-10 minutes.

2. With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.

Serves 4. POINTS Value per serving: 3

Comments:
I omitted the green pepper in this one. I just have to be a mood for green pepper - they tend to overpower other flavors - and I wasn't when I made this. Anyway, Adam liked this one - without the sauce. I liked it with the sauce. The leftovers are good as well.

Vietnamese Turkey (Chicken) Wraps

From Weight Watchers New Complete Cookbook



Ingredients:
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
1/4 to 1/2 tsp red chile paste
1/4 cup water
2 carrots, cut into matchstick size pieces
1 cucumber, seeded and cut into matchstick size pieces
2 tbsp finely chopped onion
2 tbsp rice vinegar
2 tsp peanut oil
10 oz boneless, skinless turkey breast, cut into thin strips
2 cups hot cooked rice
2 heads Boston lettuce, cleaned and separated into leaves
1/2 cup whole mint leaves
1/2 cup whole cilantro leaves
3 tbsp unsalted, dry-roasted peanuts, chopped

Directions:
1. To prepare the dipping sauce, in a small serving bowl, whisk together 2 tbsp of the fish sauce, the lime juice, sugar, and chile paste with the water; set aside.

2. In a medium nonreactive bowl, combine the carrots, cucumber, onion, and vinegar; let stand 20 minutes. Drain, discarding the vinegar, and place in a medium serving bowl.

3. In a large nonstick skillet or wok, heat the oil. Saute the turkey until no longer pink, 1-2 minutes. Sprinkle with the remaining tbsp fish sauce and place in a medium serving bowl.

4. To assemble a wrap, spoon about a tbsp each of the rice, turkey, and cucumber-carrot mixture into a lettuce leaf; top with 1-2 mint and cilantro leaves, sprinkle with peanuts and fold the lettuce leaf over to enclose the filling. Dip into the sauce.

Serves 4. POINTS Value per serving: 7

Comments:
I skipped the fish paste because that just sounds gross. Used chicken rather than turkey, iceberg instead of Boston, but kept everything else pretty much the same. I was not too impressed. I ate one lettuce wrap and then gave up on it - they were too messy! I ate the chicken with some rice and the dipping sauce. That was really good.

Risotto with Spring Vegetables

From Cooking Light



Ingredients:
2 cups shelled fava beans (about 1 1/2 pounds unshelled)
1/2 cup fresh green peas
4 cups chicken stock
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/8 teaspoon saffron threads, crushed
1/2 cup white wine
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
1. Cook beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.

2. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

3. Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper.

Comments:
I omitted the saffron (tends to be prohibitively expensive) and subbed edamame for the fava beans. I halved the recipe since I didn't want a ton of leftovers, but went kind of heavy on the edamame since I just used up the partial bag I had in the freezer.

Anywho, this was very good. Even without the saffron it had a good blend of flavors and textures. We'd definitely try this one again.

Fresh and Colorful Jicama Slaw

From The Biggest Loser Cookbook



Ingredients:
1 English cucumber, seeded and cut into thin 1"-long strips
1/2 pound jicama, peeled and cut into thin 1"-long strips
2 medium carrots, peeled and cut into thin 1"-long strips
6 tsbp chopped cilantro
5 tbsp lime juice
1 tbsp EVOO
1 1/2 tsp red pepper flakes
salt & pepper to taste

Directions:
In a mixing bowl, combine all ingredients. Toss gently to mix. Serve immediately or refrigerate for up to 3 days.

Comments:
So, jicama. What is that? This is jicama:



Looks like a turnip on steroids, but it has a texture kind of like a carrot and tastes kind of sweet. Adam compared it to sweet peas. It's very versatile and is pretty good for you. Just for a point of reference, that one in the picture was about 1 pound. I only used half of it for this recipe.

For this recipe I used a regular cuke - what's the point of spending extra money on an English one when you're SEEDING it (I also peeled it.) I also left out the cilantro. I'm not planning on eating this one so I used all the red pepper the recipe called for even though it seemed like a lot. Hopefully Adam likes it. And if he doesn't it's his own fault because he picked it out. :)

Chicken & Spaghetti Di Napoli

From what looks like one of those recipe cards you pick up in the grocery store - possibly from Creamette?



Ingredients:
6 strips bacon
3 boneless, skinless chicken breasts
1 medium carrot, thinly sliced (I omitted)
1 clove garlic, minced
1 26 oz jar pasta sauce
1 lb spaghetti, uncooked
2 tbsp softened butter or margarine

Directions:
In a medium skillet, cook bacon until crisp. Remove. Crumble and set aside. In the same skillet, brown chicken in 2 tbsp drippings. Remove. Cook carrot and garlic until tender. Add pasta sauce and chicken. Simmer, uncovered, 10 minutes. Prepare pasta according to package directions. Drain. Add butter, toss to coat. Slice chicken. Serve over spaghetti with sauce. Garnish with bacon.

Comments:
I just wasn't feeling very "carrot-y" yesterday but that's the only change I made. That and leaving out the butter. Not necessary... I might make this again sometime with my homemade sauce. This time I used Prego...

Hobo Meatball Stew

From Taste of Home



Ingredients:
1 pound ground beef
1-1/2 teaspoons salt or salt-free seasoning blend, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup water
1/2 cup ketchup
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried basil

Directions:
In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain.

Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. Cover and cook on high for 4-5 hours or until the vegetables are tender.

Comments:
I've made this at least twice before but I guess I never posted it. This time I was being lazy so I didn't brown the meatballs. Mistake. It made the juices really greasy. Still totally yummy and edible, but a little slimier than I like it. This is a great recipe.

Chicken with Sourdough Stuffing

From Better Homes and Gardens' Simple Slow Cooker Recipes



Ingredients:
6 cups crusty open-textured sourdough bread cut into 1-inch cubes
1 1/2 cups chopped tomatoes
1 cup finely chopped carrots
1/2 cup chicken broth
1 1/2 tsp dried thyme
1/4 tsp black pepper
3 1/4 to 4 1/2 pounds chicken pieces
1/3 cup thinly sliced leek or onion

Directions:
1. For stuffing, in a large bowl combine bread cubes, tomatoes, and carrots. In a small bowl combine chicken broth, thyme, and pepper. Drizzle broth mixture over bread mixture, tossing gently.

2. In a 4 to 5-quart slow cooker place chicken and leek. Lightly pack stuffing on top of chicken. Cover and cook on low for 6 to 6 1/2 hours. (High 3 to 3 1/2 hours.)

3. Using a slotted spoon, transfer stuffing, chicken, and leek to a serving platter. Discard juices.

Comments:
This was pretty good. The edges got kind of crusty (and maybe just a teensy bit burnt) but it was no big deal. Slow cookers rock and this new Monday plan is working very well.

Not-Really-Fried Rice

From The Biggest Loser Cookbook



Ingredients:
2 tsp soy sauce
1 tsp hot mustard
1 tsp chili paste
1 tsp sesame oil
3 ounces boneless, skinless chicken breast
salt & pepper
1/2 cup green onions, finely chopped
1/4 chopped carrot
1 clove garlic, minced
3/4 cup cooked brown rice
1/4 cup frozen peas
2 large eggs whites

Directions:
In a small bowl, combine the soy sauce, mustard, chili paste, and sesame oil. Set aside.

Season the chicken with salt & pepper. Heat olive oil in a nonstick wok or skillet over medium-high heat. Scatter the chicken into the pan. Cook, stirring occasionally, until browned on all sides. Transfer to a plate and cover to keep warm.

Add the green onions, carrot, and garlic to the pan, adding more oil if needed. Cook, stirring frequently, for 2 to 3 minutes. Add the rice and peas. Cook for another 2 minutes, or until the mixture is hot. Create a well with the rice and veggies to expose the center of the pan. Add oil in the well. Add the egg whites. Cook for 1 or 2 minutes, scrambling the egg whites. Stir to mix the egg into the rice. When the egg is completely cooked, add the chicken back into the pan. Stir in the reserve soy sauce mixture. Cook, stirring, for about 1 minute. Serve immediately.

Comments:
Adam turned his nose up at this one. I thought it was good. This cookbook has a weird obsession with cooking spray, so I took some creative liberties with this recipe. Olive and even most vegetable oils are just fine for you, so why not use them? Anywho, I liked this and will probably make it again some day. When Adam's not home.

Deconstructed Lasagna

From Everyday with Rachael Ray February 2009



Ingredients:
Salt and pepper
1 pound long fusilli or mafalda pasta
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground beef sirloin
1 small carrot, grated or finely chopped
1 small onion, grated or finely chopped
2 cloves garlic, grated or finely chopped
1 cup beef broth
One 28-ounce can crushed tomatoes
A few leaves of basil, torn
1 cup fresh ricotta cheese
1/3 cup finely chopped flat-leaf parsley (a generous handful)
2 tablespoons butter
2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls), plus more to pass around the table

Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

2. While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the beef, crumbling it into bits, and cook until lightly browned, 3 to 4 minutes. Add the carrot, onion and garlic; season with salt and pepper. Cook until the vegetables are softened, 5 minutes. Stir in the beef broth, then the tomatoes and basil; simmer.

3. In a small bowl, stir together the ricotta and parsley.

4. Toss the pasta with the butter, then stir in the parmigiano-reggiano and meat sauce. Scoop the ricotta mixture into each of 4 shallow bowls, then top with the meaty pasta. Pass more parmigiano-reggiano around the table.

Comments:
This is eerily similar to Rachael Ray's lasagna casserole. Adam didn't complain so much this time, but I don't know that he'd tolerate in a third permutation.

Veggie Mac 'n' Cheese

From Taste of Home



Ingredients:
1-1/2 cups uncooked elbow macaroni
3 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 large carrots, halved and thinly sliced
2 celery ribs, sliced
1 medium onion, chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
3 cups (12 ounces) shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika

Directions:
Cook macaroni according to package directions, adding the broccoli, cauliflowerets, carrots and celery during the last 6 minutes. Drain; transfer to a greased 13-in. x 9-in. baking dish.

Meanwhile, in a Dutch oven, saute onion in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, mustard, salt and pepper. Pour over macaroni mixture; stir to coat. Sprinkle with paprika.

Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 12 servings.

Comments:
After a disasterous mac and cheese incident a few months back (as in, it turned out horrible and made us both very sick) I decided I should try again. Using a recipe this time. Overall, pretty easy to make. Although the cats were swarming more than usual when I made this. I don't know why. Maybe they like cauliflower? In any case, simple to assemble, tastes good. I like how the veggies get almost sweet when they're baked.

Multigrain & Veggie Side Dish

From Taste of Home's Healthy Cooking



Ingredients:
2-2/3 cups water
2/3 cup uncooked long grain rice
2/3 cup quick-cooking barley
1/2 teaspoon salt
1 large onion, chopped
2 medium carrots, chopped
1 medium sweet red pepper, chopped (omitted)
1 small turnip, chopped (omitted)
1/2 cup chopped celery or celery root
1 tablespoon minced fresh gingerroot
2 tablespoons Crisco® Light Olive Oil
1 package (10 ounces) fresh spinach, torn
1 cup canned pinto beans, rinsed and drained
2 tablespoons reduced-sodium soy sauce

Directions:
In a small saucepan, bring water to a boil. Stir in the rice, barley and salt. Reduce heat; cover and simmer for 12-18 minutes or until grains are tender. Remove from the heat; let stand for 5 minutes.

In a Dutch oven, saute the onion, carrots, red pepper, turnip, celery and ginger in oil until crisp-tender. Stir in the spinach, beans, soy sauce and rice mixture; cook and stir until heated through and spinach is wilted. Yield: 8 servings.

Comments:
This was not good. I'm not sure if it was the ginger, maybe the spinach was a little old. In any case, I couldn't even eat more than about three spoonfuls. I didn't subject Adam to it at all. I might try it again sometime, altering the recipe a little bit more to my tastes and ensuring the freshness of the ingredients.

Spinach Beef Macaroni Bake

From Taste of Home Annual Recipes 2004



Ingredients:
macaroni
ground beef
onion
celery
carrots
diced tomatoes
salt & pepper
garlic powder
oregano
spinach
parmesan cheese

Comments:
Another recipe that requires some prep work, but also worth it. The flavors of the veggies and meat all mingle together in the oven and create a great end result. This is a potluck dish so even cut in half it will make lots of leftovers.