In The Kitchen
You can tell we’ve got school on our mind. This month we’re talking about Mac & Cheese and Soup…. all classic school fare. Check out the two alternative recipes for Mac & Cheese. They’re both easy to prepare and a bit lighter on the tummy. One of them is sure to find their way to your table!! And the guacamole? Is there anything better than guacamole AND mango?! Yum! And Bon Appetit!
Chunky Mango Guacamole
3 ripe avocados, halved and pitted
Juice of 2 or 3 limes
¼ C. fresh cilantro, minced
2 Tbsp. minced red onion
1 clove garlic, grated
1 ripe mango, peeled and diced
½ small habanero chile pepper, minced, seeds removed
¼ red bell pepper, diced
Scoop the avocado flesh into a bowl. Mash avocados and season with salt, pepper and lime juice. Stir in cilantro, red onion, garlic, mango, habanero pepper and red bell pepper. Adjust seasoning to taste.
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Baked Mac & Cheese
41/2 C. uncooked penne
12oz. lowfat cottage cheese
½ C. shredded sharp cheddar cheese
½ C. grated Parmesan cheese
3 Tbsp. panko
1 Tbsp. minced parsley
Preheat over to 375F.
Prepare pasta. Drain and set aside.
Process cottage cheese in processor until smooth. Combine processed cottage cheese, cheddar cheese and ¼ C. Parmesan cheese. Add cheese mixture to pasta. Stir and season to taste. Spoon mixture into prepared baking dish.
In small bowl, combine remaining Parmesan cheese, panko and parsley. Sprinkle evenly over top of casserole. Bake at 375F. for 10 or 15 minutes. Remove from oven and broil for 1 minute or until top browns.
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No-Boil Mac & Cheese
½ C. unsalted butter, divided
¼ C. all-purpose flour
3 C. whole milk
1lb. elbow macaroni
2 C. shredded cheddar, divided
2 garlic cloves, chopped
1 C. panko
2 Tbsp. chopped flat parsley
Preheat oven to 400F. melt ¼ C. butter in large saucepan over medium-high heat. Add flour, cook, whisking constantly for 1 minute. Whisk in milk and 3 C. water. Bring to boil, reduce heat to a simmer, and cook, whisking often, until a very thin glossy sauce forms, about 10 minutes. Stir in 1 Tbsp. salt and /2 tsp. pepper. Remove from heat.
Toss pasta and 11/2 C. cheese in shallow baking dish. Pour sauce over and cover with foil. Pasta should be completely submerged. Bake until pasta is almost tender, about 20 minutes.
Melt remaining ¼ C. butter in large skillet. Add panko, garlic and parsley and toss to combine. Season with salt and pepper.
Remove foil from dish. Sprinkle remaining ½ C. cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
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Italian Chicken & Dumpling Soup
2 Tbsp. extra virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped
1 large celery rib, chopped
2 cloves garlic, peeled & chopped
4 C. low-sodium chicken broth
2 C. shredded or chopped cooked chicken
3 plum tomatoes, chopped
1 pkg. (12-oz.) shelf-stable or frozen gnocchi
¾ C. fresh basil chopped
In a wide-bottomed pot, heat oil over medium heat. Add next 4 ingredients an cook, stirring occasionally, until onion is translucent, about 5 minutes. Season with salt and pepper.
Add broth, bring to a simmer and cook 5 minutes. Add chicken and tomatoes, and return to a simmer. Add gnocchi and simmer per package directions about 6 minutes. Stil in basil a divide between 4 bowls.
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Chicken with Pesto, Tomatoes, and Walnuts
3 boneless, skinless chicken breast halves
¼ C. basil pesto, jarred or homemade
1-2 Tbsp. mayonnaise
1 tsp. lemon juice
1 tsp. balsamic vinegar
2 pints cherry tomatoes in assorted colors, halved
½ to 1 C. walnut pieces toasted
6 oz. arugula leaves or other salad greens
Place chicken in large saucepan. Add water to cover, Heat to a simmer, cover and cook until just done, about 12 minutes. Do not boil. Cool to room temperature. Thinly slice crosswise.
Stir the pesto, mayonnaise, lemon juice, vinegar and pepper taste together in a small bowl. Combine with chicken in a large bowl. Stir in tomatoes and walnuts.
Serve on bed of arugula or other greens. (You can substitute raisins for walnuts if preferred.)
