Compiled Recipe – Creamy Baked Macaroni And Cheese

Creamy Baked Macaroni And Cheese

* 16 ounces elbow macaroni (about 3 cups)
* 3 tbsp. butter (or margarine)
* 1 ½ cup milk (divided)
* 2 large eggs (lightly beaten)
* 1 pound velveeta cheese (cubed, ½ inch size)
* 8 ounces KRAFT mild cheddar cheese (shredded, about 2 cups, divided)
* 8 ounces jack cheese (shredded Kraft Monterrey)
* 1 tsp. salt
* 1 tsp freshly ground black pepper

1) Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2) Melt on low the Velvetta Cheese and ¾ cup milkuntil melted (stir often).

3) Pour Melted Cheese Sauce over Pasta and Stir. Add inbutter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix welland transfer to a 2 quart baking dish. Pour the remaining cheese on top.Bake until top crust is golden brown and casserole is bubbling, about 25minutes. Serve.


Compiled Recipe – Ravioli Casserole

Ravioli Casserole

* 28 ounces spaghetti sauce
* 25 ounces frozen cheese ravioli (cooked and drained)
* 2 cups small curd cottage cheese
* 4 cups shredded mozzarella cheese
* ¼ cup grated parmesan cheese

1) Preheat oven to 350 degrees.

2) Spread ½ cup of spaghetti sauce in an ungreased 13 x 9 x 2-inch baking dish. The layer in this order – half the ravioli, 1 ¼ cups of sauce, 1 cup cottage cheese, and 2 cups mozzarella cheese. Repeat layers.

3) Sprinkle with Parmesan cheese.

4) Bake, uncovered, at 350 for 30 to 40 minutes or until bubbly. Let stand 5 to 10 minutes before serving. 6 to 8 servings.



Compiled Recipe – Instant Pot Chicken Fajita Soup

Instant Pot Chicken Fajita Soup

* 2 pounds boneless skinless chicken breasts
* 4 fresh tomatoes (diced, or 2 small cans diced tomatoes)
* 2 cups chicken broth
* 2 tbsp. taco seasoning
* 2 tsp. minced garlic
* ½ medium onion (chopped)
* 1 green bell pepper (chopped)
* 1 red bell pepper (chopped)
* 1 jalapeño (seeded and diced, optional)
* shredded cheese (for garnish; mozzarella, Monterey Jack, etc..)
* chopped cilantro (fresh, for garnish)

1) Combine chicken, diced tomatoes, chicken broth, taco seasoning, garlic, onion, jalapeño and bell pepper in the instant pot.

2) Lock the lid on top and set the valve to seal. Set the timer to cook for 30 minutes.

3) Do a quick release (be careful when opening the lid). Remove the chicken and shred using two forks.

4) Return the chicken to the Instant Pot and stir well to combine the flavors.

5) Divide the chicken fajita soup into bowls, top with your favorite shredded cheese (Mozzarella, Monterey Jack…) and garnish with fresh chopped cilantro and lime slices to brighten up the flavors, if you like. Enjoy!




Compiled Recipe – Scalloped Potatoes

Scalloped Potatoes

* 3 tbsp. butter
* 1 yellow onion (or small white, peeled and thinly sliced
* 4 garlic cloves (minced)
* 3 tbsp. flour (all-purpose)
* 1 cup chicken stock
* 2 cups milk (use 2% low-fat milk)
* 1 tsp. kosher salt
* ½ tsp. black pepper
* 2 tsp. fresh thyme leaves (divided)
* 4 pounds Yukon gold potatoes (sliced into 1/8 –inch thin rounds and peeled beforehand, if desired)
* 1 ½ cup sharp cheddar cheese (freshly grated, divided)
* ½ cup grated parmesan cheese

1) Preheat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray; set aside.

2) Melt butter in a large sauté pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.  Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens.  Then remove from heat and set aside.

3) Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce.  (I usually strain out all of the onions and add them here too.)  Then sprinkle evenly with 1 cup of the shredded cheddar cheese and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.

4) Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

5) Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.  Serve warm.





Compiled Recipe – Low-Carb Mock Lasagna Spaghetti Squash Casserole

Low-Carb Mock Lasagna Spaghetti Squash Casserole


(Spaghetti Squash Ingredients)
* 1 spaghetti squash (large, about 4 pounds)
* 2 tsp. olive oil (for brushing squash)
* 2 tsp. herbs (Italian, Blend, for sprinkling on squash before roasting)

(Sauce Ingredients)
* 2 tsp. olive oil
* 5 turkey sausage links (Italian links, 19.5 oz. hot)
* 3 cups marinara sauce (Use a 24 oz. jar or homemade marinara sauce)
* 1 tsp. dried basil
* 1 tsp. herbs (Italian, Blend)
* 1 tsp. garlic powder (or use minced fresh garlic if you prefer)

(Casserole Ingredients)
* 2 cups low fat cottage cheese (regular or low fat)
* 2 eggs
* 2 cups low-fat mozzarella cheese (grated, regular or low fat)
* ½ cup grated parmesan cheese (coarsely, plus more to add at the table if desired)

1) Preheat oven to 400F/200C.

2) If desired, microwave the spaghetti squash for about 5 minutes (to soften the skin so it’s easier to cut.)  Cut squash in half lengthwise and scrape out the seeds.  Brush the inside of each half with olive oil and sprinkle with Italian Herb Blend.

3) Roast the squash on a flat baking sheet about 50-60 minutes, or until the squash strings apart easily with a fork.  (You can also cook the spaghetti squash in a crockpot or cook the spaghetti squash in a pressure cooker for this recipe.)

4) While the squash cooks,  heat the olive oil in a large non-stick frying pan, squeeze the turkey sausage out of the casings, and brown sausage well, breaking it apart with a turner while it cooks. (I like to use an old-fashioned Potato Masher to break the sausage apart.)

5) When the sausage is well-browned, add the 3 cups of sauce, dried basil, Italian Herb Blend, and garlic powder, and simmer on low until most of the liquid has evaporated, about 30 minutes.

6) Put the cottage cheese into a bowl, add the eggs and Italian Herb Blend, and mix with a fork until the egg is well-mixed into the cottage cheese.

7) Prepare grated Mozzarella and coarsely grated Parmesan.

8) Spray an 8 inch by 11-inch casserole dish with non-stick spray.

9) When the spaghetti squash is done, turn oven heat down to 375F/190C and let squash cool for a few minutes.  Then use a fork to scrape the squash away from the skin, separating it into strands of “spaghetti.”  Discard the skin.

10) In the casserole dish, layer half the spaghetti squash, half the reduced sauce mixture, half the cottage cheese mixture, half the Mozzarella, and half the Parmesan.  Repeat with another layer each of squash, sauce, cottage cheese mixture, Mozzarella, and Parmesan.

11) Bake uncovered until the casserole is bubbling hot and the cheese is melted and lightly browned, about 40-45 minutes.

12) Serve hot, with additional Parmesan cheese to add at the table if desired.

Note: Use a 24 oz. jar or homemade marinara sauce; look for the sauce with the least sugar if you use sauce from a jar














Compiled Recipe – Chicken and Rice Casserole

Chicken and Rice Casserole

* 2 ½ cups cooked chicken (diced)
* 2 cups cooked rice
* 2 carrots (peeled and finely chopped)
* 1 ½ cup whole milk
* 1 cup chicken broth
* ½ cup parmesan cheese
* ½ cup breadcrumbs
* ¾ cup frozen peas (thawed)
* ¼ cup all-purpose flour
* 6 tbsp unsalted butter (divided)
* kosher salt
* freshly ground pepper

1) Preheat oven to 400º F and lightly grease a 9×13-inch baking dish.

2) In a large saucepan over medium heat, melt 4 tablespoons butter, then whisk in flour and cook for 1-2 minutes, or until smooth.

3) While whisking continuously, gradually pour in milk and chicken broth and stir until totally incorporated.

4) Add chicken, rice, and veggies to the broth mixture and season with salt and pepper.

5) Transfer chicken and rice mixture to baking dish and sprinkle parmesan and breadcrumbs evenly over the top.

6) Cut up remaining butter into small pieces and dot those over the breadcrumbs.

7) Place baking dish in oven and bake for 20-25 minutes, or until bubbly and golden brown.

8) Remove from oven and serve hot.




Compiled Recipe – Low Carb Crispy Cheese Balls

Low Carb Crispy Cheese Balls

* ½ cup shredded cheddar cheese
* ¼ cup shredded mozzarella
* ¼ cup shredded parmesan
* 1 egg
* ¼ cup almond flour
* ½ tsp. baking powder

1) Preheat the oven to 400F.

2) Add the eggs to a large bowl and whisk until lightly beaten.

3) Add the remaining ingredients and mix well.

4) Divide the mixture into 8 sections, roll each section into a ball and place it on a baking sheet lined with baking parchment or a silicone mat.

5) Bake for 10-12 minutes until golden brown.



Compiled Recipe – Cheesy Vegetable Gratin

Cheesy Vegetable Gratin

* 1 small head broccoli, florets only
* 1 small head cauliflower, florets only
* 1 large carrot, peeled, roughly chopped
* ½ cup all-purpose cream
* 1 (250 gram) pack evaporated milk
* ½ cup quick melting cheese, grated
* ½ cup parmesan cheese, grated
* ½ cup mozzarella, shredded
* salt and pepper (to taste)

1) Pre-heat oven to 400◦F.

2) Bring a pot of water to a boil then lower to a simmer. Season with salt. Blanche broccoli, cauliflower and carrot in the boiling water for 1 minute. Drain and transfer to a medium baking dish (about 8”x5”). Set aside.

3) Meanwhile, in a medium saucepan over medium heat, heat cream and evaporated milk. Add cheeses and stir until melted. Season with ground black pepper to taste. Pour over vegetables and top with cheese mix.

4) Bake in the oven until cheese mix has melted or until beginning to brown. Serve while hot.



Compiled Recipe – Buffalo Style Shrimp Toast

Buffalo Style Shrimp Toast

* 50 grams blue cheese
* 50 grams cream cheese
* 2 to 3 tbsp mayonnaise
* 1/8 tsp lemon juice
* 3 tbsp butter
* 4 cloves garlic, sliced
* 1 ½ cup shrimp, medium-sized, peeled
* salt (to taste)
* ground black pepper (to taste)
* ¼ cup hot sauce
* 4 slices whole wheat bread

1) Make the blue cheese spread: Cream together blue cheese and cream cheese. Add mayonnaise and lemon juice. Set aside.

2) Melt butter in a saucepan until bubbling. Sauté garlic for 1 to 2 minutes until softened and lightly browned. Increase heat to high. Add shrimp. Season with salt and pepper. Sauté until just pink (Do not overcook). Remove from heat and toss in hot sauce.

3) Cut whole wheat bread into triangles and toast on one side. Spread blue cheese spread then top with 3 to 4 shrimps. Garnish with crumbled blue cheese and 1 stalk diced celery.