> Traditional Macaroni & Cheese

Ingredients:

3/4 Cup – Macaroni
2/3 Cup – Cheddar Cheese
1 Egg
1 Tbsp. – Mustard
2/3 Cup – Milk
Pepper

How T0:

1. Preheat over to 400ºF
2. Boil macaroni in water until cooked. Approximately 10 mins.
3. In a measuring cup crack an egg. Pour enough milk into so that there is slightly less than a cup.
4. Mix in mustard and pepper to taste.
5. Once macaroni is cooked grab a casserole dish.  Doesn’t really matter the size.  You will want to be able to cover the bottom with the dish.  I use a 6 inch diameter dish.
6. Put a small layer of cheese on bottom of casserole dish and spread macaroni evenly over it.  Top with the rest of the cheese.
8. Pour you liquid mixture evenly over the macaroni and cheese
9. Bake for 20 minutes

Enjoy!

> Pita Pesto Pear Pizza

Necessities:

1 Whole Wheat Pita Shell

Toppings:

Thinly sliced Red Pepper
Thinly sliced Red Onion
Thinly Sliced Pear
Mozzarella
Feta
Pesto
(Chicken optional – pre-cooked diced)

How To:

1. Preheat oven to 400ºF
2. Cover pita shell with pesto
3. Next evenly distribute red onion and red pepper over pita
4. Cover pita with a thin layer of mozzarella cheese
4.5. If you choose to use chicken place here
5. Next cover the cheese with the thinly sliced pear
6. Crumple the Feta over the pear
7. Cook for 8 minutes
8. Broil for 3 – 4 minutes or until top looks golden

> Chicken Breast Stuffed with Spinach & Sundried Tomatoes

Chicken Stuffed with Spinach & Sundried Tomatoes

Ingredients

1 Skinless Boneless Chicken Breast
1 Thawed Spinach Ball
2 Tbsp. – Diced Sun-dried Tomatoes
1 Tbsp. – Cream Cheese
1 Tsp. – Sour Cream
1 Cube Inch – Feta
1 Clove – Crushed Garlic
1 Tsp. – Balsamic vinaigrette

How To:

1. Preheat oven to 400 ºF

2. Take the chicken breast and make a pocket similar to that of a pita. Although not the most classy method, the easiest way to do this is with a pair of sharp kitchen scissors.

3. In a bowl, mix together the spinach, sun-dried tomatoes, cream cheese, sour cream, feta, and garlic. If you do not have sour cream or feta, just substitute with slightly more of the other.

4. Stuff mixture into chicken ensuring even distribution to all corners.

5. Place the chicken on the tray (foiled covered for quick clean-up) with the stuffed side up.

6. Take your balsamic vinaigrette and rub over exterior of chicken.

7. Cook for 20-23 minutes depending on the thickness of the individual breast.

 

Enjoy!

> Balsamic Chicken with Asparagus Topped with Walnuts & Blue Cheese

Balsamic Chicken with Asparagus Topped with Walnuts & Blue Cheese

Ingredients

1 Skinless Boneless Chicken Breast
10 Pieces – Asparagus
1/4 cup – Walnuts
1 Cube Inch – Blue Cheese
2 Tbsp. Balsamic vinaigrette

How To

1. Pre-heat oven to 350ºF

2. Pre-heat frying pan on medium heat

3. Boil water for asparagus

4. Cut chicken into thin 2 inch long pieces and place in frying pan.  Pour balsamic vinaigrette over and allow to cook. Flip occasionally.  This takes approximately 5 – 10 minutes.

5. Take asparagus.  Crack off bottom inch and discard.  Cut asparagus shafts into three equal sizes; approximately 2-3 inches.

6. Place walnuts on cooking tray.

7. Place asparagus in pot the same time you place walnuts in oven.  Both take 3 minutes to cook.

8.  Once chicken is cooked dump cooked asparagus in the frying pan to give the asparagus the balsamic flavor; add extra balsamic if necessary.

9.  Serve on plate and top with walnuts.

10. Crumple blue cheese on top.

Enjoy!