Recipes Your Family Can Do Together
Winter is coming to a close, and with that, we have some fresh recipes for you and your family as we leap into spring! Take a look at the recipes below and get the whole family involved as you try them out. They’re easy enough for the kids to take part in making as they are in eating!
Easy Homemade Baked Mac and Cheese
I lb elbow macaroni
3 tbsp butter, divided (two for sauce, one for greasing pan)
2 tbsp flour
2 cups milk
1 tsp salt
½ tsp pepper
1 tsp ground mustard
¼ tsp ground cayenne
2 cups shredded cheddar cheese (sharp cheddar recommended)
Preheat oven to 375°F and butter/non-stick spray a baking dish. Set aside.
Cook macaroni according to package instructions.
Prepare the sauce: Melt 2 tablespoons of butter in a large saucepan or skillet. Add the flour, whisking constantly until light brown, about 2 minutes. Gradually add the milk, whisking constantly until the sauce is smooth and thickens. Stir in the salt, pepper, mustard, and cayenne, if using and remove from the heat. Stir in grated cheese and continue to stir until the cheese is melted.
Bake: Add drained and cooked macaroni to the cheese sauce and stir to combine. Pour into prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 5 minutes to crisp the top.
2 tubes (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1 pound ground beef or ground turkey
1 envelope taco seasoning mix or 2 Tbsp homemade taco seasoning
1 medium tomato, chopped
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded lettuce
Preheat the oven to 375 degrees.
Unroll the crescent roll dough and lay out in the ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown. Cool.
In a small bowl, mix the softened cream cheese and sour cream. Use a whisk to remove any lumps. Spread over the cooled crust. (I let my crust cool for around 20 minutes.) Chill in the refrigerator.
Brown the ground beef and drain. Add taco seasoning packet and water, according to package directions. Simmer for 5 minutes, stirring occasionally.
Sprinkle the ground beef evenly over the cream cheese layer. Top with lettuce, tomatoes, and cheese.
Cut into serving-size pieces and serve immediately or refrigerate.
Lemon Chicken with Veggies
6 TB Olive Oil
2 lemons, 1 thinly sliced, 1 juiced
4 tsp minced garlic
1 tsp kosher salt
½ tsp freshly ground black pepper
¾ pound trimmed green beans
8 small red potatoes, quartered
4 boneless skinless chicken breasts
Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.
Cook at 350 for 1 hour - 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.