Mozzarella Mac & Cheese

I found this recipe online and we loved the change from the traditional mac & cheese. The trick to making it super creamy and cheesy is to use mozzarella made with whole milk. It's a little harder to find than the ones made with low fat milk but it's so worth it! -Sarah

2 cups small noodles (like elbow or small shells)

2 T. butter

2 T. flour

1 t. salt

1 t. basil 

1/2 t. garlic powder

1/2 t. onion powder

2 cups milk

8 oz. shredded mozzarella (whole milk, low-moisture) 

• Cook noodles and drain.
• In a skillet melt butter, whisk in flour, salt, and seasonings. Cook 2-3 minutes until golden brown, stirring constantly and being careful not to burn.
• Add milk slowly, whisking to combine with flour mixture. 
• Bring to a boil, sauce will thicken slightly, and remove from heat.
• Stir in noodles and cheese until cheese is melted. 

Harvest Spice Bread

I found this recipe on sallysbakingaddiction.com and I love it! It can be made into bread or muffins. I love the combined flavors of pumpkin, apple and carrots. With all the spices, it smells as good as it tastes! -Sarah

1 3/4 cup flour
1 t. baking soda
3/4 t. salt

2 t. cinnamon
1/4 t. nutmeg

1/4 t. cloves
1/4 t. ginger
1/2 cup oil
2 large eggs, at room temp.
1/2 cup white sugar
1/2 cup, packed brown sugar
1/2 cup pumpkin puree 
1 heaping cup peeled and shredded apple
3/4 cup peeled and shredded carrot
2 T. milk 
1 cup chopped walnut or pecans 

• Preheat oven to 350 degrees for bread or 425 degrees for muffins.
• In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. 
• In a medium bowl whisk together the oil, eggs, white sugar, brown sugar, pumpkin, apple, carrot and milk until well combined. 
• Pour the wet ingredients into the dry ingredients and whisk just until combined. Stir in the chopped nuts. 

BREAD BAKING INSTRUCTIONS: Spread batter into a greased loaf pan. Bake at 350 degrees 55-65 minutes. Loosely cover with foil halfway though baking to prevent over browning on top. 

MUFFIN BAKING INSTRUCTIONS: Grease muffin tin and spoon batter into cups. Bake at 425 degrees for 5 minutes. Leaving the muffins in the oven, reduce oven temperature to 350 degrees and continue baking about 15 minutes longer. (this recipe makes 12 muffins for me) 

Spaghetti Squash and Chicken Bake

We love the flavors of this hearty dish.  It is easy to throw together.  Adjust the seasonings to your preference.  -Kristin

1 spaghetti squash, cooked
2 T. butter
salt and pepper

3 cups cooked chicken
1/2 pound bacon cooked
1 cup coconut milk
2 1/2 cups mozzarella cheese, separated
1 (16 oz.) frozen cauliflower, cooked
1/3 cup diced mild jalepenos
1 t. chili powder
1/8 t. onion powder
1/4 t. garlic powder
1/4 t. season salt
1/4 t. black pepper

• Mix butter into cooked spaghetti squash and season with salt and pepper.
• Add remaining ingredients, but reserve 1 1/2 cup of mozzarella cheese for topping.
• Place all in a greased 9x13 baking dish.
• Sprinkle with remaining cheese.
• Bake at 350 for 30 minutes.

Fluffy Lime Jello

This is such a good jello!  My family loves it.  -Kristin

2 small boxes lime jello
1 (29 oz.) can pears in syrup
1 cup water
1 (8oz.) package cream cheese, softened
1 (8oz.) container Cool Whip

• Drain the juice from the pears and put in a saucepan along with the water.
• Bring to just a boil.  Turn off heat and add the jello.  Stir well till it is all dissolved.  Let it cool 5 minutes.
• In a blender, add cream cheese and pears.  Blend till smooth.
• Add the jello to blended mixture and blend until smooth.
• Put in a bowl and blend with hand beaters the Cool Whip.
• Place in a greased dish.
• Refrigerate until set.

Butternut, Sweet Potato and Lentil Stew

I adapted this delicious Indian flavored stew from Oh She Glows.  This has amazing flavor and you can play with the spices to meet your preference.  The original recipe uses red lentils but I use regular lentils.  Serve this over rice.  So yummy!  -Kristin

2 Tablespoons olive oil
1 medium onion, diced (about 2 cups)
3-4 garlic cloves, minced
3 (or more) cups diced butternut squash
1 large sweet potato, peeled and diced
3 cups vegetable or chicken broth
1 (14 ounce) can diced tomatoes
1 (14 ounce) can light coconut milk
1/2 cup dried lentils, rinsed
1 (6 ounce) can tomato paste
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 (or more) teaspoon cayenne pepper
1 1/2 (or more) teaspoons salt
black pepper, to taste
3 teaspoons apple cider vinegar (or to taste)
5 ounces baby spinach, diced

• Heat oil in a pan and add onion and garlic.  Sauté for 3- 5 minutes until onion is softened.
• Add the squash and sweet potato along with a pinch of salt and sauté a few minutes longer.  
• Add the broth, diced tomatoes, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt and pepper.  Stir well to combine.
• Increase heat and bring mixture to a boil.  
• Reduce heat to medium, stir, and simmer uncovered for about 30 minutes until the squash and potato are fork tender.
• Reduce heat to low and add the apple cider vinegar.
• Stir in the spinach.
• Serve over rice.

Egg Roll in a Bowl

This is one of my families favorite and quick weeknight meals.  -Kristin

olive oil

5 cloves garlic, minced

1 bag dry coleslaw mix

1 # ground beef, cooked and drained

1/2 cup (or more to taste) soy sauce

1 teaspoon ginger

1 can sliced water chestnuts

4 green onions

chow mein noodles

• Sauté the garlic in some olive oil.
• Add the coleslaw and sauté a few more minutes.
• Add remaining ingredients except the green onions.
• Co0k until the coleslaw is at your desired tenderness.
• Stir in chopped green onions.
• Serve with chow mien noodles on top if desired.

Thai Quinoa Salad

I was given this recipe from my friend Tiffany.  She got the recipe here Thai Quinoa Salad.  I made this and love the flavors!  This was great to have made and ready in my fridge for lunches.  -Kristin

• 1 cup quinoa
• 1 red bell pepper, chopped
• 1 carrot, peeled and shredded
• 1 cucumber, chopped
• 1 cup frozen edamame, thawed
• 6 green onions, chopped
• 1-2 cups shredded red cabbage
• 4 teaspoons fish sauce
• 3 limes, juiced
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• pinch of red pepper flakes
• ½ cup chopped peanuts 
• ½ cup chopped cilantro
• ¼ cup chopped basil
• 
  
• Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
• Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. 
• Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. 
• Serve or refrigerate for up to a day.  It will stay longer in if you don't add the peanuts to the entire mixture.