Spicy Roasted Vegetable Macaroni and Cheese

Ingredients:

1 cup broccoli florets, chopped into small chunks

1/2 red pepper, diced

1 yellow squash, quartered and diced

10 baby carrots, sliced thinly

2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)

1/4 cup olive oil

1 garlic clove, minced

3 Tbsp. all-purpose flour

1 1/2 cups milk

2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese

1/2 tsp. crushed red pepper flakes

1/2 tsp. cayenne pepper

Salt and pepper, to taste

2 Tbsp. panko breadcrumbs

Instructions:

Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.

Cake Cookies

Ingredients:
1 box of cake mix
2 eggs
1/2 cup applesauce

Instructions:
Mix. Bake at 350 for 10-12 minutes.

White Chicken Chili

Ingredients:
1 lb. boneless, skinless chicken breast cut into cubes
1 medium onion, chopped
1 1/2 tsp. minced garlic
2 (15 oz) cans great northern beans (drained and rinsed)
1 (14 oz) can chicken broth
2 (4 oz) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. red pepper
1 c. sour cream
1/2 c. whipping cream (I use milk)

Instructions:
1. Saute chicken, onion, and garlic in olive oil until chicken is no longer pink.
2. Add remaining ingredients except the dairy. Bring to boil and simmer 30 minutes
3. Remove from heat and temper the sour cream and milk/whipping cream.
4. Once the dairy is warm, add it to the chili.
5. Serve immediately.

Meatloaf Cupcakes

Ingredients:
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef
1 cup bread crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking Spray

Instructions:
1. Preheat oven to 350.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; saute 2 minutes. Cool.
3. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients (except cooking spray) in a large bowl.
4. Spoon the meat mixture into 12 muffin cups coated with cooking spray.
5. Top each with 2 teaspoons ketchup.
6. Bake at 350 fro 25 minutes or until a thermometer registers 160.

Chick-fil-A Sauce

Ingredients:
1/2 c. Mayo
2 tsp prepared mustard
1 tsp lemon juice
2 tbs honey
1 tbs smokey BBQ sauce

Instructions:
Whisk all ingredients together and enjoy!

Note:
We thought it had to much honey so we did 2 tsp of honey mustard in place of the prepared mustard and honey.

Baked Parmesan Chicken Nuggets Recipe

Ingredients:

• 1 clove garlic, minced (1 teaspoon)
• 1 stick butter (1/2 cup or 1/4 pound), melted
• 1 cup dried bread crumbs
• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
• 2 Tbsp chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt (can sub regular salt)
• A large pinch of Italian seasoning (herb mix)
• 1/8 teaspoon ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into 1-inch to 2-inch wide pieces

Instructions: 

1 Preheat oven to 450°F. Pat the chicken pieces dry with paper towels. Patting the chicken pieces dry will help the chicken pieces have crispy breading when baked.

2 In a small bowl, stir the minced garlic into the melted butter. In another bowl mix together the breadcrumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Piece by piece, dip the chicken pieces into the garlic melted butter, and then dredge into the Parmesan breadcrumb mixture to coat.

Note that if your chicken pieces are cold, they may cause the melted butter to thicken, leaving too much butter sticking the chicken pieces. If you see this happening, just reheat the butter.

3 Place coated chicken pieces on to a 9x13 (or larger) roasting dish. Try to leave a little room between each piece. (You may need to use more than one roasting pan.) Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.