Hi everyone!
These are my lunches for the week. Someone emailed to ask me about the lunches so I thought I would clarify. I usually plan a few lunches during the week and I plan for them to last for 1-2 days. I like to make things that Caden and I can eat at home (usually the day I make it) and then John and Jackson can take it in their lunches the following day. As I've said before, I love Jackson's Thermos brand thermos because it keeps his food nice and hot until lunchtime. John has a microwave so he just reheats. This week I'm making some Mac & Cheese. It's called #5 because I have so many recipes. I always leave off the breadcrumb topping because we don't really like that. I like to broil at the end of cooking my macaroni and cheese to get a nice golden top. The Cheesy Beans and Rice sound so good to me. I think you'll want to use petite cut tomatoes for this. The Crunchy Asian Pasta Salad uses one of those Suddenly Salads and a package of Ramen noodles (among other things). I can't wait to try this!
Baked Macaroni and Cheese 5
Amy – amylz
Yield: Makes 4 to 6 servings
1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
2 tablespoons grated Parmigiano-Reggiano (optional)
Toppings (optional):
1/2 cup fresh breadcrumbs
2 tablespoons butter, melted
1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.
Cottage Living, SEPTEMBER 2004
Cheesy Beans and Rice
LBsMom via Allrecipes.com / Submitted by: Linda Rindels
Yields: 6 servings
1 cup uncooked brown rice
1 (16 ounce) can kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 (14.5 ounce) can diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1 1/4 cups shredded reduced-fat Cheddar cheese, divided
Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat. In a 2-qt. baking dish coated with nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture. Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Note: I reduce the chili powder to 1 tsp since the boys don't like stuff too spicy. Dh and I can always add some more to ours.
Crunchy Asian Pasta Salad
Amy - amylz
Betty Crocker -10 servings (1 cup each)
1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1 package (3 oz) Oriental-flavor ramen noodle soup mix
3 tablespoons sugar
3 tablespoons vegetable oil
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon soy sauce
3 cups coleslaw mix
1 cup snow pea pods, strings removed, cut diagonally into 1/2-inch pieces
1/2 cup sliced almonds, toasted
1 can (15 oz) mandarin orange segments, drained
1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water and soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.
4. Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.
Amy
These are my lunches for the week. Someone emailed to ask me about the lunches so I thought I would clarify. I usually plan a few lunches during the week and I plan for them to last for 1-2 days. I like to make things that Caden and I can eat at home (usually the day I make it) and then John and Jackson can take it in their lunches the following day. As I've said before, I love Jackson's Thermos brand thermos because it keeps his food nice and hot until lunchtime. John has a microwave so he just reheats. This week I'm making some Mac & Cheese. It's called #5 because I have so many recipes. I always leave off the breadcrumb topping because we don't really like that. I like to broil at the end of cooking my macaroni and cheese to get a nice golden top. The Cheesy Beans and Rice sound so good to me. I think you'll want to use petite cut tomatoes for this. The Crunchy Asian Pasta Salad uses one of those Suddenly Salads and a package of Ramen noodles (among other things). I can't wait to try this!
Baked Macaroni and Cheese 5
Amy – amylz
Yield: Makes 4 to 6 servings
1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
2 tablespoons grated Parmigiano-Reggiano (optional)
Toppings (optional):
1/2 cup fresh breadcrumbs
2 tablespoons butter, melted
1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.
Cottage Living, SEPTEMBER 2004
Cheesy Beans and Rice
LBsMom via Allrecipes.com / Submitted by: Linda Rindels
Yields: 6 servings
1 cup uncooked brown rice
1 (16 ounce) can kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 (14.5 ounce) can diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1 1/4 cups shredded reduced-fat Cheddar cheese, divided
Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat. In a 2-qt. baking dish coated with nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture. Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Note: I reduce the chili powder to 1 tsp since the boys don't like stuff too spicy. Dh and I can always add some more to ours.
Crunchy Asian Pasta Salad
Amy - amylz
Betty Crocker -10 servings (1 cup each)
1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1 package (3 oz) Oriental-flavor ramen noodle soup mix
3 tablespoons sugar
3 tablespoons vegetable oil
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon soy sauce
3 cups coleslaw mix
1 cup snow pea pods, strings removed, cut diagonally into 1/2-inch pieces
1/2 cup sliced almonds, toasted
1 can (15 oz) mandarin orange segments, drained
1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water and soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.
4. Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.
Amy
3 comments:
Baked Macaroni and Cheese - This was good and very easy. It's not a creamy mac and cheese but a bit firmer (which we prefer). I left off the bread crumbs and it still had a nice golden crispy topping. I thought this taste was good. My husband and SIL liked it so that was what I was hoping for!
Cheesy Beans and Rice - This was good and very easy. I think it could be a side dish or a main veggie dish. We actually had it for lunch and it was filling and good. Don't expect a super cheesy dish. It's not creamy at all when it's done. The cheese is just latered in there as kind of their own thing. it doesn't really mix into the beans and rice. I liked it though!
Crunchy Asian Pasta Salad - We liked this ok. It's definitely something you need to eat right when you make it. It didn't work as leftovers very well. My kids really liked it and I actually made a wrap out of mine. Really, it wasn't bad, it just wasn't the best salad like this that I've ever had!
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