Healthy Baked Mac and Cheese

This week I am all about casseroles.  They take a little more time to prepare, but they last a little bit longer.  When I make casseroles, they typically last for two days (dinner the first night, lunch and dinner the second day).  Sometimes, it feels good not cooking EVERY DAY!  This recipe has a little twist on traditional mac and cheese.  There is spinach in the middle, so it helps kids and adults to eat their vegetables.  The noodles are whole wheat which gives us the fiber that we need.  It is a really good dish (flavor and health wise).  Happy cooking and eating everyone!

Recipe: Baked Mac and Cheese (Courtesy of Eatingwell.com)

Image from eatingwell.com website

Ingredients:

• 3 tablespoons plain dry breadcrumbs
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon paprika
• 1 16-ounce or 10-ounce package frozen spinach, thawed
• 1 3/4 cups low-fat milk, divided
• 3 tablespoons all-purpose flour
• 2 cups shredded extra-sharp Cheddar cheese
• 1 cup low-fat cottage cheese
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 ounces (2 cups) whole-wheat elbow macaroni, or penne
• 
  

Directions:

1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

• Tip: 
• To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.

Ham and Cheese Calzones

This is a great recipe as a snack for kids or even for dinner.  The broccoli is a great addition to the calzone and kids won't even know it's there :).   It's a great kid friendly/family friendly recipe.  Happy cooking and eating everyone!

Recipe: Ham and Cheese Calzones (Courtesy of Pampered Chef)

Picture from pizzamaniac

Ingredients:
2 tbsp of mayonnaise (or Miracle Whip if you prefer that)
2 tbsp of Dijon mustard
1 cup fresh broccoli florets
1 8oz slice smoked deli ham
1/2 Small Onion
8 oz Swiss cheese, grated, divided
1 tbsp of vegetable oil, divided
2 pkg Refrigerated Pizza Crust
1 oz Parmesan cheese, grated

Directions:

1. Preheat oven to 450°F. Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandolin fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.
2. Lightly brush Large Bar Pan with 1 tsp of the oil using Chef's Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.
3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane Adjustable Grater; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.
4. ENJOY!!!

Picture from taste of home

**Items in BOLD are Pampered Chef items.  If you are interested in purchasing any of the products, please let me know!

Black History Month: Dr. Charles R. Drew

Charles Richard Drew (3 June 1904 – 1 April 1950) was an American physician, surgeon and medical researcher. He researched in the field of blood transfusions, developing improved techniques for blood storage, and applied his expert knowledge to developing large-scale blood banks early in World War II. This allowed medics to save thousands of lives of the Allied forces.  The research and development aspect of his blood storage work is disputed.  Drew protested against the practice of racial segregation in the donation of blood, as it lacked scientific foundation, an action which cost him his job. In 1943, Drew's distinction in his profession was recognized when he became the first black surgeon selected to serve as an examiner on the American Board of Surgery.  

Homemade Rice Crispy Treats

I did not know this recipe was SOOOOO easy to make.  Honestly, homemade rice crispy treats are way better than store bought.  You can make these treats for any Holiday (Valentine's Day, St. Patrick's Day, Fourth of July, Christmas, etc.).  I made these on Valentine's Day, but I plan on going to the store, buying some green food coloring or green marshmallows and making this for St. Patrick's Day.  The kids helps me cut out the shapes and like I stated above, better than store bought.  Happy cooking and eating everyone!

Recipe: Homemade Rice Crispy Treats

Ingredients:

6 cups Rice Crispies
1 regular size bag of marshmallows (white or if you want to make a themed type, try to find that color marshmallows)
1/4 cup of butter

Cooking Spray
Food coloring (optional)


Directions:
1. Melt the 1/4 cup of butter in a pan over medium heat

2. Once the butter has melted, add the bag of marshmallows and stir to coat in well in butter

3. Once marshmallows are completely melted, add the 6 cups of crispy rice. Stir completely to evenly coat.

4. Cover 13 x 9 pan with foil or butcher paper and spray with cooking spray or use butter to coat the bottom of the pan.  Spread mixture in pan. After about 3 minutes, place on a large cutting board.  Use your cookie cutters to cut out the shapes you want. 

5. ENJOY!

Oh, so yummy Italian Sausage (bratwurst)

Friday night, I didn't really feel like cooking (I know...shocking for me right?).  So, I looked in the freezer and saw some Italian sausages.  I called my dad and told him I had never had these before and that I needed him to be ready to grill when he got home.  When he finished grilling them and I made my sandwich, I was in LOVE!  They came out beautifully, tasted amazing, and filled the whole family up.  It's a great idea to make on the weekends or on a weeknight when you don't feel like cooking a big meal.  If you do not feel like grilling, you can also put them in the oven.  Happy grilling and eating everyone!  Here is how my dad made them:

Recipe: Italian Sausage (Brats: By the way, we had Pepper and Onion Brats as well as Hot Brats)

Ingredients:
Bratwurst (Italian Sausage)
Butter
Beer
Onion
Bell Pepper
Hoagie rolls
Condiments (mayo, mustard, ketchup)


Directions:
1. Bring one can of beer to a boil ((whatever type of beer you have on hand or you like).  Add the sausage to the beer.  Let that cook for 15-20 minutes on medium high heat.  Then take the sausage out of the beer boil and bring it to the grill.


2. Put on the grill for about 15-20 minutes (on the top rack of a gas grill).  If it is done before the 15-20 minutes, take it off.  In the meantime, in a piece of aluminum foil, cut up an onion and a bell pepper.  Season the onion and bell pepper with season all, garlic, and one stick of butter.  Cook on the grill with the sausage for the same amount of time.

Roasted Asparagus with Mozzarella Cheese and Skillet Lasagna

I hope you all had a great Valentine's Day!  While I was in Publix looking for a side order for dinner, they had a sale on Asparagus, so I decided to get it.  I have had asparagus on the grill and at restaurants, but I had never made it before.  I looked online until I found something that caught my eye.  I modified the recipe a little (to give it some taste).  THIS WAS THE BEST ASPARAGUS I HAD EVER HAD!  I know you will love this recipe!  On another note, I really wanted lasagna, but I wanted to try it on the stove.  While putting in some Pampered Chef orders, I noticed this recipe on their homepage.  Happy Cooking and Eating everyone!

Recipe: Roasted Asparagus with Mozzarella Cheese

Ingredients:
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons of olive oil or butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon of garlic powder
1/4 teaspoon of season all
1/2 cup of Mozzarella Cheese


Directions:

Preheat the oven to 400 degrees F.  If you are going to use butter, place pieces of the butter in the pan (all around) as well as on top of the asparagus.  If you are going to use Olive Oil, drizzle on top of the asparagus once they are in in the pan.  Sprinkle with salt, pepper, garlic, and season all. Roast for 15 to 20 minutes, until tender. Sprinkle with the Mozzarella and return to the oven for another minute. Enjoy!!!

Recipe: Skillet Lasagna (Courtesy of Pampered Chef)

Ingredients:

1 jar of marinara sauce

3 cups of water

8oz of lasagna noodles

1lb of ground chuck, ground beef, or Italian turkey sausage

2 garlic cloves, pressed

2oz of Parmesan Cheese

2tbsp of fresh chopped parsley

1 cup of fresh whole milk ricotta cheese

1/2 cup of shredded mozzarella cheese

1/4 tsp of ground black pepper

Directions:

1. Combine sauce and water in Skillet. Cover; bring to a boil.
2. Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.
3. As noodles cook, place meat into a Skillet; cook and stir over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles using Mix ‘N Chop. Add pressed garlic; cook 1 minute. Remove from heat. Stir meat into noodles and sauce.
4. Meanwhile, grate Parmesan cheese using Deluxe Cheese Grater or you can buy packaged grated Parmesan cheese. . Chop parsley; set aside 1 tbsp of parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.
5. To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

Cheesy Seafood Gratin

So the other day, I went to Publix so I can make a chili chicken lasagna.  I had my list and my coupons.  When I walked in, I walked past the "Apron's Simple Meal" section and something caught my eye.  It was a cheesy looking pasta with shrimp and lobster.  I threw my list in the trash and started asking the cook to help me gather all the ingredients for THIS meal.  This would be a great Valentine's Day dinner or weekday/weekend meal.  Happy cooking and eating everyone!

Recipe: Cheesy Seafood Gratin (Courtesy of Apron's Simple Meals at Publix)

Ingredients:
2 tbsp of unsalted butter
1/4 cup of fresh chives (finely chopped)
2 small lobster tails (3-4 oz each) OPTIONAL
8 oz rotini pasta
1/2 cup of white wine or dry sherry
8 oz. peeled deveined shrimp
2 cups of shredded sharp cheddar cheese
1 can of condensed cream of shrimp soup
1 container of lobster bisque
1/2 cup of Panko bread crumbs
2 tsp of Bakery Parmesan bread dip seasoning

Directions:
1. Cook and drain pasta following package instructions.
2. Preheat large saute pan on medium 2-3 minutes.  Place, wine, lobster, and shrimp in pan; bring to a simmer (I only used shrimp in my dish)
3. Combine in a large bowl: chives, cheese, soup, bisque, pasta, and shrimp mixture until blended.  Transfer to a 2qt. baking dish.

4. Blend bread crumbs and seasoning into butter.  Using fingertips, until crumbly, top seafood mixture with crumbs.  Bake 20-25 minutes or until golden and bubbly.  Serve!!!

Dessert: Chocolate Peanut Butter Cake (Courtesy of kraftrecipes.com)

Ingredients:

1 pkg (2 layer size) of devil's food cake mix

1 pkg (8oz) Philadelphia Cream Cheese

3/4 cups of powdered sugar

1/2 cup of Planters Creamy Peanut Butter

1 tub Cool Whip Whipped Topping

6 squares of Baker's Semi-Sweet Chocolate

Directions:

1. Prepare cake batter and bake in 13x9-inch pan as directed on package; cool completely.

2. Beat cream cheese and sugar in large bowl with mixer until blended. Add peanut butter; mix well. Blend in 1 cup COOL WHIP; spread onto cake.

3. Melt chocolate as directed on package. Mix with remaining COOL WHIP; spread over cake. Refrigerate 1 hour.

Black History Month: Langston Hughes

One of my all time favorite poets is Langston Hughes.  Here is a little about his life. According to poets.com, "Hughes is particularly known for his insightful, colorful portrayals of black life in America from the twenties through the sixties. He wrote novels, short stories and plays, as well as poetry, and is also known for his engagement with the world of jazz and the influence it had on his writing, as in "Montage of a Dream Deferred." His life and work were enormously important in shaping the artistic contributions of the Harlem Renaissance of the 1920s. Unlike other notable black poets of the period—Claude McKay, Jean Toomer, and Countee Cullen—Hughes refused to differentiate between his personal experience and the common experience of black America. He wanted to tell the stories of his people in ways that reflected their actual culture, including both their suffering and their love of music, laughter, and language itself."

http://www.poets.org/poet.php/prmPID/83

One of my favorite Langston Hughes poem: Dreams

Hold fast to dreams

For if dreams die
Life is a broken-winged bird
That cannot fly.
Hold fast to dreams
For when dreams go
Life is a barren field
Frozen with snow. 

Shrimp-in-Love Pasta and Valentine Marble Bark

Why go out and spend a fortune on a fancy dinner on Valentine's Day?  Here are two more great recipes to prepare for your loved one for that special day!  I would make both of these even if it wasn't Valentine's Day.  Happy cooking and eating everyone.

Recipe: Shrimp-in-Love Pasta (Courtesy of kraftrecipes.com) 

Ingredients:
1/4lb of uncooked linguine
1/2lb of uncooked deveined peeled medium shrimp
2 tomatoes chopped
1/2 cup of Philadelphia Cream Cheese Spread
1-1/2 cups of torn FRESH spinach


Directions:

Cook pasta as directed on package, omitting salt.

Meanwhile, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 min. or until cream cheese is melted and shrimp are done.

Drain pasta; place in large bowl. Add spinach and shrimp mixture; mix lightly.

Recipe: Valentine's Marble Bark (Courtesy of kraftrecipes.com)

Ingredients: 

2 pkg. of Baker's White Chocolate

2 drops of red food coloring

Directions:

Microwave each package of chocolate in separate medium microwaveable bowl on HIGH 2 min. or until almost melted, stirring after each minute until completely melted.

Stir red food coloring into 1 bowl of chocolate until blended. Alternately spoon the chocolates onto waxed paper-covered baking sheet. Tap baking sheet on table to evenly disperse the chocolates. Swirl with knife for marble effect.

Refrigerate 1 hour or until firm. Break into pieces.

Olive Garden, Eat Your Heart Out: Tuscan Pasta and Asiago Cheese Pork Chops

Sorry I have been MIA for the past few days, but I have two great recipes for you to make up for it.  We had this for dinner on Thursday night and it was a HUGE success.  It is something different and filled with flavor.  You will for sure love this recipe.  It's a wonderful recipe to make for your loved one or for family.  Happy cooking and eating everyone!

Recipe: Tuscan Pasta and Asiago Cheese Pork Chops (Courtesy of Pinterest)

Ingredients:
1 (20-oz.) package refrigerated four-cheese ravioli

1 (16-oz.) jar sun-dried tomato Alfredo sauce

2 tablespoons white wine

2 medium-size fresh tomatoes, chopped (Or you can use one can of petite diced tomatoes...be sure to drain)

1/2 cup chopped fresh basil

1/3 cup grated Parmesan cheese

Garnish: fresh basil strips

Directions:

1. Prepare pasta according to package directions.

2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated.

3. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if you would like to.

Asiago Cheese Pork Chops

Ingredients:
4 (4 ounce) boneless center-cut loin pork chops
2 eggs, lightly beaten
1/2 c. Italian Bread crumbs
1/2 c. grated Asiago cheese
1/4 t. salt
1/4 t. black pepper
2 T. extra-virgin olive oil
3-4 tbsp of milk
Directions:
1. Add 2 eggs and milk in a dish (bowl). In another shallow dish combine bread crumbs, cheese, salt, and pepper. Dip pork in egg/milk and then dredge in the bread crumb mixture, pressing down to coat evenly.

2. Heat oil in a large nonstick skillet over medium heat. Careful place pork into the skillet and cook 3 - 4 minutes on each side or until lightly golden (if you are using a meat thermometer to check for doneness the pork should reach an internal temperature of 160-170 degrees Fahrenheit)

3. Remove pork to a plate or serving platter.

Enjoy!

Dessert:Triple-Chocolate Truffles (Courtesy of Pampered Chef)

Ingredients:

Truffles
8	oz (250 g) semi-sweet chocolate, chopped
3/4	cup heavy whipping cream, divided
1/4	tsp Double-Strength Vanilla
8	oz (250 g) white chocolate, chopped
10	oz (300 g) bittersweet chocolate, chopped
Drizzle 2oz of white chocolate (chopped) Directions: Line Loaf Pan with plastic wrap, allowing 1 in. to extend past sides. Place semi-sweet chocolate, 6 tbsp of the cream and vanilla in Small Micro-Cooker. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds with Mini Mix ‘N Scraper. Pour chocolate mixture into prepared pan; spread evenly. Cover; refrigerate 1 hour or until firm. Place white chocolate and remaining 6 tbsp cream in clean Micro-Cooker. Microwave as directed in Step 1. Cool slightly. Spread evenly over chilled semi-sweet chocolate. Cover; refrigerate 4 hours or overnight. Carefully remove layered chocolate from pan; cut into 1-in. square truffles using Color Coated Chef's Knife. Place bittersweet chocolate into clean, dry Micro-Cooker. Microwave as directed in Step 1; cool slightly. Transfer half of the melted chocolate to 2-cup Prep Bowl. Using a fork, dip one truffle at a time into chocolate; slide bottom of fork across top edge of Prep Bowl to remove excess chocolate. Push truffle off of fork onto Parchment Paper. Repeat with remaining truffles, adding additional melted chocolate to Prep Bowl as necessary. Let stand 5 minutes or until chocolate is set. For drizzle, place white chocolate in 1-cup Prep Bowl. Microwave, uncovered, on HIGH 1 minute or until melted, stirring every 30 seconds. Cool slightly. Spoon chocolate into small resealable plastic bag. Twist bag to seal; trim small corner to allow chocolate to flow through. Pipe chocolate over truffles. Let stand 10 minutes or until chocolate is set.
	**Items in bold are Pampered Chef merchandise.  If you would like to order, please let me know.

 Black History Month

 

The next person I would like to recognize is a man by the name of Arthur Ashe.  He was the first African-American to win the U.S. Open (1968).  He also came in first in the Wimbledon men's singles (1975) and he was the first African American to be inducted into the International Tennis Hall of Fame (1985).