In addition to the base recipe, this mac and cheese dish has three recipe variations for adventurous eaters — Pasta Florentine adds some garlic, spinach and Parmesan cheese; there’s a hint of spicy brown mustard in the Ham and Cheese variation; and Shrimp Parmesan is enhanced with a can of baby shrimp and the scent of extra-virgin olive oil. The already-cooked, nutrient-rich canned ingredients help you go from the pantry to the dinner table with four unique dishes in no time at all.

Image: Mealtime.org

Tasty Mixed-Up Mac and Cheese

Ingredients

• 1 can (14.5 ounces) sliced carrots, drained and rinsed
• 2 cans (18 oz each) ready-to-serve, low -sodium or regular creamy mushroom soup
• 1 extra-large egg, lightly beaten
• 1 package (8 ounces) shredded, Colby jack cheese
• 1 pound elbow macaroni, cooked according to package directions, slightly cooled
• salt and ground black pepper, to taste (optional)
• non-stick spray oil

Preparation time: 10 minutes

Cook time: 40 minutes

Preparation

1. Preheat oven to 350 degrees F.
2. Purée the carrots in a blender or food processor, adding enough soup to keep the mixture smooth.
3. Combine the soup-carrot mixture, the remaining soup and egg in a large mixing bowl. Fold in the cheese and macaroni, and season to taste with salt and pepper, if desired.
4. Coat a 9 x 13-inch baking dish with spray oil. Scrape the macaroni and cheese mixture into the baking dish and smooth the top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 10 minutes more until bubbling around the edges.
5. Serve as-is, or stir one of the following mixtures into two portions, or approximately 3 cups, of the mac and cheese.

Servings: 8

Nutrition Information Per Serving: Calories 420; Total fat 16g; Saturated fat 7g; Cholesterol 60mg; Sodium 330mg; Carbohydrate 52g; Fiber 3g; Protein 17g; Vitamin A 120%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV

* Daily Value

Pasta Florentine

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/2 cup drained, canned, unsalted, chopped spinach
• 3 cups hot mac and cheese (from recipe above)
• 2 tablespoons finely shredded, imported Parmesan cheese

Preparation time: 3 minutes

Cook time: 3 minutes

Preparation

1. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook until aromatic, about 10 seconds. Add the spinach and heat through, 2 to 3 minutes.
2. Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve.

Servings: 2

Nutrition Information Per Serving: Calories 470; Total fat 20 g; Saturated fat 8g; Cholesterol 65mg; Sodium 430mg; Carbohydrate 54g; Fiber 4g; Protein 20g; Vitamin A 230%DV*; Vitamin C 15%DV; Calcium 40%DV; Iron 20%DV

* Daily Value

Macaroni, Ham and Cheddar

Ingredients

• 2 ounces lean, low-sodium baked ham, diced
• 1/4 cup shredded, sharp cheddar cheese
• 1/2 teaspoon spicy brown mustard
• 3 cups hot mac and cheese (from recipe above)

Preparation time: 2 minutes

Preparation

1. Mix the ham, cheese and mustard with 2 portions, or approximately 3 cups, of hot mac and cheese, and serve.

Servings: 2

Nutrition Information Per Serving: Calories 510; Total fat 22g; Saturated fat 10g; Cholesterol 90mg; Sodium 720mg; Carbohydrate 53g; Fiber 3g; Protein 26g; Vitamin A 120%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 20%DV

* Daily Value

Pasta Shrimp Parmesan

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/3 cup canned pasta sauce
• 2 ounces canned, tiny shrimp, drained
• 3 cups hot mac and cheese (from recipe above)
• 2 tablespoons finely shredded, imported Parmesan cheese

Cook time: 3 minutes

Preparation

1. Heat the olive oil in a small skillet over medium-heat. Add the garlic and cook until aromatic, about 10 seconds. Add the pasta sauce and shrimp, and heat through, 2 to 3 minutes.
2. Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve.

Servings: 2

Nutrition Information Per Serving: Calories 520; Total fat 21g; Saturated fat 8g; Cholesterol 135mg; Sodium 840mg; Carbohydrate 59g; Fiber 4g; Protein 25g; Vitamin A 130%DV*; Vitamin C 6%DV; Calcium 35%DV; Iron 20%DV

* Daily Value

Recipes provided by Mealtime.org as part of their One Recipe, Four Ways collection.

Post from: Blisstree

Tasty Mixed-Up Mac and Cheese

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Get a Name
First, if you are calling veggies, or vegetables “green stuff” your children may not like them. I mean who wants to eat something that sounds disgusting? Try calling them “Veggies” instead of vegetables, it sounds slightly better. It doesn’t sound like you already hate them and are just trying to get them to eat them so you don’t have to do it.

Eat it
Second, you need to eat them too. I know there are some that love them, but there are some parents out there that will try serving them to their children and never put them on their own plate. No child wants to eat what their parents won’t touch.

Fun with Your Food
Okay, now for the fun stuff. Believe it or not you can make this fun. Instead of slopping a spoon full of veggies on their plate make it into the shape of a funny face or something. If you are going to give them a hamburger, you can place carrots off to the side of the burger and shape the whole thing like a cat with whiskers (using the carrot sticks). I have heard some people that actually shred (use a potato peeler) the veggies into their ingredients in order to hide them from their children but know they are getting the required amounts. Sneaky yes, but it works.

Check out some more fun ideas you can do with veggies over at Family Fun. Do you have any ways you get your kids to eat veggies? How about ways to get them to like veggies?

Post from: Blisstree

How To Get Your Kids to Eat Vegetables?

Asparagus W/ Bacon, Tomatoes & Scallions (Image © Dexie Wharton)

INGREDIENTS :
asparagus
a few pieces of bacon, chopped in small pieces
1 tomato, sliced
2 sprigs of scallions, chopped finely
1/4 cup of water
sprinkle of garlic powder
sprinkle of salt and pepper

Brown the bacon on a non-stick pan. Set aside when done.

Discard most of the bacon grease. Saute the scallions and onions. Add the fresh asparagus. Season with salt, pepper, and garlic powder. Stir then add the water. Cover the pan and let it stem for 8-10 minutes (or less).

Don’t over cook because you want to retain the crunchiness of the asparagus. Transfer the cooked asparagus with tomatoes and scallion into a platter. Sprinkle the cooked bacon on top.

This vegetable side dish is perfect for either grilled or broiled steaks.

Post from: Blisstree

Asparagus With Bacon, Tomatoes, & Scallions

Grilled-Steam Veggies (© Dexie Wharton)

While grilling your meat for dinner, you can also grill-steam a pocket of vegetables to serve as a side dish.

Use a foil, as long as a cookie sheet pan. Lay it flat.

In a bowl, combine the veggies and seasonings. This time I used zucchini and yellow peppers. You can add other vegetables like broccoli, green peppers, mushrooms, green beans, and others. If you decide to add all those veggies, you might have to use a bigger foil.

Season with salt, pepper, garlic powder, juice of 1 lemon wedge, and a drizzle of olive oil. Just gently mix everything together.

Place the seasoned veggies in the middle of the foil. Fold the sides like an envelope. Put the foil pocket on the top rack of the grill. Let that steam for about 10-15 minutes. That’s about how long you grill 1 side of the meat.

Post from: Blisstree

Grilled-Steam Veggies

Broccoli Au Gratin (© Dexie Wharton)

INGREDIENTS :

• broccoli florets (3 medium bunches)
• 1/2 cup water for steaming
• 1 tbsp butter or olive oil
• salt and pepper
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan
• 1/4 cup fresh bread crumbs
• chopped parsley for garnish

Steam broccoli florets until tender, about 5 minutes or so.

Preheat the oven, 355°.

Grease a baking dish with the butter or olive oil.

Once the broccoli florets are steamed, drain the water, then season the broccoli with salt and pepper. Transfer the broccoli on the greased baking dish. Sprinkle the cheeses on top, do the same with the bread crumbs. Stick it in the oven and cook until cheese has melted and.

Sprinkle parsley on top for garnish.

This actually called for swiss cheese but I didn’t have any so I just used regular shredded cheddar cheese.

Serve as a vegetable side dish with any meat or grilled fish entrées.

(Image : FeistyCook/Blisstree)

Post from: Blisstree

Broccoli Au Gratin

Post from: Blisstree

Fruits or veggies?