Easy Peasy Mac and Cheesy! (No More Blue Box Guilt!)
Macaroni: 8oz of your choice
Shredded Cheese: 1 cup, whatever kind you like
1 Tablespoon butter
1 Tablespoon Flour
1/2 cup Milk
Step 1: Cook the Macaroni, then drain it quickly and add back to the pot, and return to the stove.
Step 2: Reduce heat to medium, sprinkle the macaroni with a tablespoon of flour, and drop in the butter, Stir that around a bit.
Step 3: Add the milk and the Cheese. It’s not perfect yet, put be patient and stir!
There it is, Mac and Cheesey goodness!
1 cup chopped onion
1 tsp minced garlic
1 zucchini quartered and chopped
1 box chicken broth
1 can Mexican style diced tomatoes
1 can black beans
1 can whole kernel corn
1 tsp cumin
1-2 cups water (to taste)
Salt to taste
1/2 cup mild picante/salsa
Small bunch cilantro, chopped
Saute onion and garlic. Add remaining ingredients and simmer 45 minutes.
Top with cheese, avocado and corn tortilla chips.
This is a very easy and cheap meal to double and share.
Enjoy.
Here’s a link to a great website from AgriLife Extension that has a video demonstrating how to cook a healthy recipe.
http://healthyliving.tamu.edu
A new recipe is demonstrated every Monday.
If you have any questions you may contact our speaker from the January 2010 meeting.
Jessica M Kaczyk
County Extension Agent
Family and Consumer Sciences
McLennan County
420 N. 6th Street
Waco, TX 76701
Tel: 254-757-5180
Fax: 254-757-5097
2 packages (16 oz each) frozen corn
1 package (8 oz) cream cheese, cubed
1/3 cup butter, cubed
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
In slow cooker, combine all ingredients. Cover and cook on low for 3-4 hours or until cheese is melted. Stir well and serve.
Yield: 6 servings
2 packages (16 oz each) fresh baby carrots
1/2 cup butter
1/2 cup packed brown sugar
2 envelopes Ranch salad dressing mix
Place carrots in a saucepan; add water to cover carrots and bring to a boil.
Reduce heat, cover and cook 8-10 minutes. Drain and set aside.
In same pan, combine butter, brown sugar and Ranch salad dressing mix and mix together until well blended. Cook over medium heat for 5 minutes add carrots back to pan and cook 2 minutes longer and coat carrots with sauce.
Yield: 10-12 servings
1 (3 lb) beef chuck roast
1 large onion, diced
1 (1 oz) package dry Italian salad dressing mix
1 (1 oz) package dry Ranch dressing mix
1 (1.2 oz) package dry brown gravy mix
1 (14.5 oz) can beef broth
Place roast and onions in slow cooker.
Mix together all other ingredients and pour over the roast and onions.
Cook on low for 7 – 8 hours.
