Macaroni and Cheese with Hidden Veggie Puree

Kids Homemade Mac and Cheese

Ingredients:

• 1 T butter
• 1 T flour
• 1/4 t salt
• 1/2 c milk
• 1/4-1/2 c cheddar cheese
• 2 T Parmesan cheese
• 2-4 T carrot, sweet potato, or squash puree, opt
• 1 c dry whole wheat elbow macaroni

Directions:

1. Cook pasta according to directions.
2. Melt butter in a small pot.  Stir in flour and salt.  Slowly add milk, whisking as you go.  Just before pasta is ready, add optional vegetable puree and cheese and stir to melt.
3. Mix cheese mixture into pasta.

http://saacookbook.blogspot.com/2014/02/macaroni-and-cheese.html

Tilapia with Fresh Herb Butter

4 6-oz lean white fish (can use tilapia, halibut, or grouper, rinsed and pat dry),
paprika to taste,
1/4 cup smart balance butter blend softened,
2 tsp thyme,
1/2 tsp rosemary,
1 medium lemon,
2 TBS parsley.
All spices finely chopped. Preheat oven to 400°. Line a cookie sheet with foil. Coat foil with cooking spray. Arrange fish in a single layer on sheet, lightly sprinkle with paprika, salt and pepper, lightly coat with cooking spray and bake, uncovered, 12 minutes or until flakes easily with a fork. Meanwhile, in a small bowl, combine the smart balance butter, thyme, rosemary , and 1/4 tsp salt. Grate 1/2 tsp of the lemon rind and add to the butter mixture. Cut the lemon into 4 wedges.
Squeeze lemon juice over each fillet, sprinkle evenly with the parsley and spoon equal amounts of the butter mixture on top.

http://saacookbook.blogspot.com/2014/02/tilapia-with-fresh-herb-butter.html

Roasted Corn and Potato Chowder

Ingredients

2 cups fresh corn kernels (shaved from 2 ears of corn)--I just did Frozen Corn 

10-12 small baby gold potatoes, halved, then cut into quarters--Used whatever potatoes I had

1 tsp olive oil

1/2 tsp sea salt--Reg Salt

1/4 tsp fresh cracked pepper-Reg Pepper

1 medium yellow onion, diced--White Onion

2 strips of thick cut bacon, sliced into small pieces--I did not add Bacon

4 cups chicken broth

1 1/2 cups heavy cream

4 oz can diced green chilies

2 Tbsp cornmeal

1 Tbsp flour

salt and pepper to taste

Instructions:

1.Preheat oven to 425 degrees F.

2.Add the corn kernels, diced potato, oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and toss to coat. 3.Spread out in a single layer on a rimmed baking sheet. Roast in oven for 20-25 minutes, stirring half way, until corn and potatoes are lightly charred.

4.In a large pot over medium high heat, add the bacon pieces and cook for two minutes or until bacon grease is rendered, but bacon is still soft. Add the diced onion, and saute for 5 minutes, or until onion is soft and translucent. Add the roasted corn and potato to the pot and stir to combine.

5.Pour in the chicken broth, heavy cream, and green chilies. Stir and simmer for 25-30 minutes.

6.In a small bowl combine the 2 tbsp corn meal, 1 tbsp flour, and 1/4 cup of water. Stir it into the soup, and let simmer for an additional 10 minutes.

7.Season with salt and pepper to your liking. Enjoy!

Made enough where we had it for dinner and then left overs the next night

http://www.iwashyoudry.com/2013/10/28/roasted-corn-potato-chowder/

Hummus

Ingredients:

1 can Garbanzo Beans (Chick Peas)

1/4 tsp Salt

2 Tbl Olive Oil 

1/2 tsp Cumin

2 Cloves Garlic

Lemon or Lime juice. The equivalent of 1/2 of lemon or lime

Blend all together in Blender. Add water if needed. Best if you had a food processor.. but if you are patient.. Blender works fine. I usually have to blend a little bit and then push everything back down with a rubber spatula and do it several times. 

The Hummus ends up being a little chunkier than the kind you buy in the store.

It is a great little light meal with cheese tortillas:)