Author: Helene Wallace

• 1 tablespoon butter 
• ¼ cup melted butter 
• ¼ cup all-purpose flour
• 3 cups milk 
• 3 cups chicken stock
• 1 ½ cups coarsely chopped broccoli florets
• 1 cup matchstick-cut carrots
• 2 ½ cups shredded sharp Cheddar cheese
• salt and ground black pepper to taste

Directions

1. Melt 1/4 cup of butter in large pot. Whisk in flour over medium low heat, cook until well blended and flour loses granular texture.
2. Gradually add milk to the flour mixture whisking constantly. Add chicken stock and bring to a simmer. Cook until thickened about 20 minutes, stirring periodically. Add broccoli and carrots; simmer until vegetables are tender – about 20 minutes.
3. Stir in cheddar cheese until cheese melts. Season with salt and pepper to taste, serve with crusty bread

Adadpted from All Recipes

• 1 loaf French or Italian bread
• 1/2 cup butter (softened)
• 2 cloves garlic minced
• Sliced mozzarella cheese

Preheat oven to 350

Cut bread in half horizontally. Mix the butter and garlic together and spread on the bread. Cover with the sliced cheese

Put bread on baking sheet, and bake for 10-15 depending on how crisp you want the bread

• 1 pkg 20 oz cheese tortellini
• 1 cup fresh mozzarella pearls
• 1 cup pepperoni chopped
• 1 cup grape tomatoes halved
• 2 tbsp fresh basil chopped
• 2/3 cup Caesar salad dressing
• Salt & Pepper to taste

Cook pasta until al dente. Drain and transfer to a large bowl

Add remaining ingredients, and toss well.

Refrigerate for one hour before serving

Recipe from a cooking class my kids took, original source unknown.

• 4 Russet Potatoes
• 1/4 cup EVOO
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp dried oregano
• 1 clove minced garlic
• 2 tbsp lemon juice

Bring water to a boil in a medium saucepan

Line baking sheet with foil and preheat oven to 425

Peel and quarter potatoes

Boil potatoes for 7 minutes and remove from water and drain.

In a large mixing bowl combine EVOO, salt, pepper, oregano and garlic. Add potato wedges, toss to coat and sprinkle with lemon juice

Spread potatoes on baking sheet and bake for 20 minutes. Flip one and bake another 15-20 minutes until potatoes are soft inside and crispy outside.

Recipe from a cooking class my kids took, original source unknown.

• 1 tablespoon olive oil
• 1 cup white rice
• 2 cups chicken broth
•  2 tablespoons butter
•  1 medium zucchini shredded
•  1 cup shredded sharp cheddar
•  1/2 teaspoon garlic powder
•  Salt and pepper to taste
•  Splash of milk as needed

INSTRUCTIONS

• Heat the olive oil in a medium sauce pan over medium heat.
• Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
• Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
• Cook, covered, for 15 minutes.
• Remove from the heat and quickly add the butter, grated zucchini, cheddar, and garlic powder. 
• Cover and let set for 10 minutes. It’s important to cover the rice again quickly to retain some of the steam from cooking. 
• Uncover the rice, stir well to combine, and add salt and pepper to taste. If you’d like the rice to have a thinner texture, add a splash of milk.

Original recipe from Bunsinmyoven.com

• kosher salt and black pepper
• 2 pounds green beans, trimmed
• 6 slices bacon
• 2 shallots, minced
• 2 tablespoons cider vinegar
• 2 tablespoons whole-grain mustard
• 2 tablespoons olive oil

Directions

1. Bring a large pot of water to a boil. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.
2. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
3. Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

Original recipe from Real Simple

1 lb top sirloin cubed

1/4 cup low sodium soy sauce

1/3 cup olive oil

2 tbsp Worcestershire sauce

2 cloves minced garlic

ground pepper to taste

Put cubed steak in a ziplock bag. Combine remaining ingredients in a bowl and stir to combine. Pour over steak in ziplock bag. Marinate for 30 minutes, flipping bag half way through.

Heat a large skillet over medium high heat. Remove steak pieces from marinade and place in hot skillet. Discard remaining marinade

Cook for 1 minute, then flip each piece and cook and additional minute for medium doneness. It will cook a little more in the skillet so don’t let it sit too long. Serve with rice.

Original recipe from I Am Baker, but I found hers too salty so reduced the amount of soy by half and use the low sodium version.

• 2 cups milk
• 1-1/2 cups cream
• 1 large clove garlic minced
• 1/2 tsp white pepper
• 1 Tbsp butter
• 1 cup shredded Swiss cheese (divided)

Preheat oven to 400. Peel potatoes and pat dry. Slice 1/8″ thick. Grease baking dish.

In a sauce pan mix milk, cream, garlic, and pepper. Bring to a boil. Stir while letting it thicken slightly. Add the Swiss cheese and melt down. Add potato slices and stir to coat. Pour everything into the greased baking pan. Sprinkle more Swiss cheese on top. Bake for 60 minutes, cool for 15-20.

• 1-1/2 Tbsp chili powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1 tsp sugar
• 1 Tbsp corn starch
• 2-3 Tbsp olive oil
• 1/2 large white onion slice into thin strips
• 2 medium bell peppers sliced into thin strips
• 1 lb chicken breast sliced into strips

Preheat oven to 400. In a small bowl, add all the spices and olive oil. Mix until well combined.

Put chicken strips in a ziplock bag, coat with the marinade. Seal the bag and massage until coated. Place the chicken on a metal pan in an even layer. Bake for 10 minutes, add the veggies and stir in the marinade. Bake another 10 minutes. Serve with tortillas, sour cream, guacamole and shredded cheese.

• 2 pounds skirt, flank, sirloin, or hanger steak , sliced into 1/2 inch strips
• 1 red pepper, deseeded and sliced into thin strips
• 1 bell pepper, deseeded and sliced into thin strips
• 1 medium onion, peeled and sliced into thin strips
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced

Instructions 

• Place the steak into a sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic in a bowl and mix well. Pour marinade over steak, massage the steak til coated. Seal the bag tightly and refrigerate for one hour to overnight.
• When ready to cook, heat the oven to 400. Put the meat in an even layer on the pan. Bake for 10 minutes, add veggies stirring into some of the meat juices. Bake another 10 minutes. Remove steak and veggie from the pan with a slotted spoon and put in a serving dish.
• Serve with tortillas and desired optional garnishes