Category: Meatless Mondays

Three Cheese Mac' n' Cheese

2/16/2019

If you like a thick creamy sauce reminiscent of popular dinner buffets, then this is a keeper for your family. Velveeta cheese can get a bit pricey but definitely worth the expense for this one. I have found Winn Dixie's brand comparable to the Velveeta enterprise and for much less than its counterpart.

I think the best part of this is the no cook sauce. All you need to do is boil a pound of elbow noodles and the rest gets mixed in and baked.

1 lb. elbow noodles
1/2 cup butter, melted
2 cups shredded sharp cheddar
2 cups cubed Velveeta cheese
1/2 tsp. cayenne pepper
2 eggs, beaten
3/4 cup of cream
1 tsp. salt
3/4 cup Parmesan cheese

Cook macaroni according to package leaving al dente.

Pour noodles into large bowl and top with butter. Stir gently.

Add cheeses, Velveeta, and pepper to macaroni and stir well.

In separate bowl mix eggs, cream and salt. Pour over macaroni mixture. Mix well.

Pour mixture into greased 9 x 13 pan. Sprinkle with Parmesan cheese. Cover dish with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 until lightly browned.

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Hearty Chickpea Potpie

1/21/2018

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I gave this a shot on a Meatless Monday and was pleasantly surprised. So much so that I thought I'd add this beauty to my Lunch for the Week menu as well.

The overall sauce that holds all those delicious fresh vegetables is simply amazing.

1 package (14.1 ounces) refrigerated pie pastry
3 tablespoons butter
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced potatoes
1 cup (4 ounces) frozen peas, thawed
1/4 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable broth
1 can (15 ounces) chickpeas, rinsed and drained

Preheat oven to 400°. Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Line unpricked pastry with parchment paper. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment paper and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.

Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next five ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat.

Spoon vegetable filling over bottom crust. Unroll remaining pastry; place over filling. Trim; cut slits in top.

Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.

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Meatless Mondays: Pasta with Roasted Garlic and Tomatoes

6/19/2014

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I've decided to add a uniquely new category this summer titled Meatless Mondays. I'll slip this under the Dinner Section in the cookbook for easy retrieval. With the soaring cost of food prices, you really need to be considering making a meatless meal once or twice a week. These meals can usually be cooked for less than $5, saving precious dollars on your food bill. Furthermore, they are filling and utterly delicious! I have two grown boys, and this meal will really stick to your ribs. Pair this with some summer corn available everywhere this time of year for several ears valued under a $1.

If your stuck on a summer trip and cash is low, why not check out KOA? Here you'll find great camping sites or cabins. If the summer heat is getting you down, travel northward and stay where the area is cool. Grab a tent, some charcoal, and you've got just about all you'll need for some family fun. Tent sites at the KOA are very reasonable and make great family memories!

1 1/2 lbs. cherry tomatoes
I whole head of garlic peeled and cloves separated
3 tbs. oil
3 cups uncooked bow tie pasta
4 oz. cream cheese
1 tsp. salt
1/2 tsp. pepper
Parmesan cheese

Preheat oven to 450 degrees. In a bowl toss tomatoes and garlic cloves with oil. Sprinkle with salt and pepper and roast for 14-16 minutes or until soft. Cook pasta according to package directions.

Save 10 tomatoes for topping. Place remaining cherry tomatoes and garlic and cream cheese in food processor. Whirl until smooth. Toss drained pasta with tomatoes and garlic mixture. Top with remaining tomatoes and Parmesan cheese.

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Three Cheese Mac' n' Cheese

Hearty Chickpea Potpie

Meatless Mondays: Pasta with Roasted Garlic and Tomatoes

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