Crockpot Macaronic and Cheese

Crock Pot Macaroni and Cheese

Here is a very popular mac n’ cheese recipe  and the best thing is you use the crock pot. Enjoy!

Crock-pot Mac & Cheese

2 cups  Cooked macaroni
3 cups . pkg. Shredded cheese
8 oz. Sm. Block Velveeta
5 oz  Can evaporated milk
½ stick melted butter
1 ¾ cp. reg. Milk
1 egg
Paprika
Salt & pepper

Grease crock-pot w/butter. Mix all ingredients together except paprika & 1/3 of the shredded cheese.

Mix well & pour into crock-pot. Sprinkle remaining cheese on top of macaroni then paprika on top of that.

Cook 3 hours & 15 on med or 4 hours on low.


Greek Vegetable Pie

 

This vegetable pie is made with an unusual brown rice, walnut and olive crust and is filled with leeks, red bell peppers, asparagus, tangy feta cheese, and smooth cream cheese.   This is a good recipe for leftover brown rice.  ( Moosewood Restaurant cookbook).

GREEK VEGETABLE PIE

Ingredients:

Crust:

2 cups cooked brown rice 

 1/2 cup walnuts

1/4 cup pitted Kalamata olives

Filling:

2 Tablespoons olive oil

3 cups asparagus, 1 inch pieces

1/4 tsp salt

3 cups thinly sliced leeks, ( white and tender green parts), thoroughly  rinsed.

1 cup diced red bell peppers

3 ounces Neufchatel cheese

1 cup grated or crumbled feta cheese

3 large eggs, lightly beaten

1/3 cup chopped fresh dill

pinch of ground black pepper

Directions:

1.  In a food processor, pulse the crust ingredients until crumbly.  Set aside.

2.  Warm the oil in a skillet or saucepan on medium heat.  Add the asparagus and salt and cook for 5 minutes, stirring occasionally.  Stir in the leeks and cook for 3 minutes.  Add the bell peppers, cover and continue to cook, stirring occasionally; until all of the vegetables are tender , 5 or 6 minutes.  Place the Neufchatel ( or cream cheese) cheese on top of the vegetables, cover, turn off the heat, and let sit for several minutes to soften.

3.  Meanwhile,press the crust mixture into a lightly oiled 9- inch pie plate.

4.  Stir the Neufchatel cheese throughout the vegetables.  Add 3/4 cup of the feta cheese and the eggs, dill, and black pepper to the skillet and mix well.  Spread the filling into the pie crust ( brown rice) and top with the remaining Feta cheese. 

5.  Bake in a preheated 350 degree ( F ) Fahrenheit oven until the filling is set and golden, about 35 minutes.

 

 

Variations:

Use 2 or 3 chopped , softened sun-dried tomatoes in place of the olives in the crust.

Use broccoli instead of asparagus in the filling.

Serving and Menu ideas:

 

Serve with a tossed green salad with pear and thyme vinaigrette (recipe), or with a classic Greek salad

For an excellent  first course, serve Greek Tomato yogurt soup (p 125).

A fine dessert is a big bowl of fresh strawberries and or cherries.

Greek Vegetable Pie  Nutritional information:

per serving:

calories: 364

protein 14 grams (g.)

carbohydrate 30 g.

dietary fiber 5 g

total fat 22 g

saturated fat 8 g

monounsaturated fat 8 g cholesterol 139 mg

sodium 716 g.

 

Recipe Pear and Thyme Vinaigrette

 

1 ripe pear, cored and chopped

1/3 cup olive oil

2 Tablespoons cider vinegar

2 Tablespoons water or unsweetened apple or pear juice

1 tsp Dijon mustard

 1 teaspoon fresh thyme leave s

1/4 tsp salt  generous dash of ground black pepper

1 small garlic clove , pressed or minced (optional

maple syrup optional.

 

1.  Combine all ingredients in a blender and puree until smooth and creamy.  If the dressing is too thick add a little more water or juice.  Add some maple syrup if   you want it a little sweeter.

2.  This dressing will keep fresh in the refrigerator for 3 or 4 days.   I f the chilled dressing congeals, bring it to room temperature before serving.

 

On milder greens, its sweetness balances dishes with a bitter edge  such as pasta with Broccoli Rabe and beans.

 

Pear and Thyme Vinaigrette

Nutritional information , Per 1 Tablespoon:

Calories: 116

Protein:  1 g

Carb: 14 g

Dietary Fiber:   2 g

Total Fat:   7 grams 

Saturated Fat:   1 gram

Monounsaturated fat:  5 g

Cholesterol:  0 gram

sodium:  151 g

Vegetarian Recipes

VEGETARIAN RECIPES:

Quick Pasta and Bean Soup

1 cup uncooked ditalaini (tiny, tube-shaped pasta

1 tablespoon olive oil

1 small zucchini, cut into 1/2 inch or smaller dice

2 cloves garlic

2 1-pound cans cannellini (great northern beans)

14-ounce can crushed or pureed tomatoes

1 tsp paprika

1/2 teaspoon Italian herb seasoning blend, or more to taste

2 Tablespoons finely chopped fresh parsley

salt and freshly ground pepper , to taste

1. Bring water to a boil in a medium-sized saucepan.  Cook the ditalini until al dente, then drain.

2.  In the meantime, heat the oil in a soupot.  Add the zucchini and garlic and cook over moderate heat, incovred, about 2 minutes.

3.  Add the remaining ingredients except the parsley, along with 3 cups of water.  Turn up the heat and bring the soup to a simmer, then turn the heat back to moderate and simmer the soup gently but steadily for 10 minutes, covered.

4.  Whe  the pasta is done, drain it and add it to the soup along with the parsley.  Adjust the consistency with more water if the soup is too dense. Season to taste with salt and pepper, remove the soup from the heat and serve.

Variation: Replace one of the cans of canellini with a can of chickpeas.

Calories 238  

Carbs: 41 grams

Total fat: 3 g       Cholesterol: 0 g 

 Protein: 11 g       Sodium: 296 mg.

Cookbook: Vegetarian Express by Lillian Kayate    c-1995

 

Recipe-Lentil Soup , a source of folate

Preparing carrots with my vegetable peeler
Preparing carrots with my vegetable peeler

What a wonderful day, full of sunshine.

This morning I was reading in Body and Soul magazine, September issue.  I continuosly like to learn about new ways to keep one’s health and immunity level high.

How To Fight Fall Allergies:

A new study from the Journal of Allergy and Clinical Immunology shows that” B vitamins may help keep allergic reactions in check and ease the severity of symptoms”.

Researchers found that higher levels of folate had fewer allergy symptoms and a lower risk of asthma and wheezing.

Good Sources of Folate:

Broccoli, Asparagus, oranges, kidney beans, collard greens, black-eyed peas, spinach, avocado, and lentils.

 

Lentil Soup

Ingredients:

2 Tablespoons Canola oil or Olive oil

3 carrots,  cleaned and diced or sliced in coin sizes

2 stalks celery, sliced or diced ( I like chunky soup so I slice.)

1  14 1/2  ounce  can diced tomatoes ( unsalted or salted depends on preference)

3/4 cups dry lentils ( soaked, rinsed and drained)

1 Quart of vegetable stock or chicken broth

4-6   cups of  water ( depends if want thick or thin soup)

1/2 teaspoon salt

1/2 teaspoon ground black pepper or to taste

1/2 teaspoon paprika

 

Directions: 

1.  In large stockpot, saute carrots and celery for 10 minutes.

2. Add vegetable stock (I used Organic from my local grocery store (or Chicken broth) , lentils, salt and pepper.

Let mixture come to a boil, cook for 30 minutes, covered until lentils soften and vegetables are fork tender.  Then reduce to simmer and cook, simmering for additional 30 mi utes

3.  Add can of diced tomatoes,some of the water, (depends on how thick or thin you want the soup ) paprika., for second 30 minutes of cook 

4.  Sprinkle  with parsley or Parmesean cheese to garnish before serving or instead can add a liitle bit of fresh lemon juice.

Addendum December26, 2011

I have been preparing this Lentil soup for some time now.

You can add the herbs of your choice to spice up the flavor of this soup; substitute Cumin, 1 tea-spoon and curry powder 1 teaspoon and omit the Paprika.

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