Tuesday Tots ~ Wholesome Ham and Cheese Muffins

Ham&CheeseMuf

1 1/2 cups all purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

2 eggs

1/4 cup vegetable or canola oil

2 tablespoons maple syrup or honey

1 cup cheddar cheese, shredded

1 cup ham, chopped fine

 

1. Preheat oven to 350 degrees.

2. Combine the first 5 dry ingredients in a bowl and stir to combine.

3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.

4. Add the buttermilk to the egg mixture and stir.

5. Add the buttermilk mixture to the flour and stir until just combined.

6. Fold in the cheese and ham.

7. Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups instead).

8. Cool and serve.

Foodie Friday ~ Swiss Chicken Casserole

swisschickcasserolemeal

6 skinless, boneless chicken breasts

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

2 cups herb-seasoned stuffing mix

1/4 cup butter

 

Directions

Preheat oven to 350 degrees.

Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.

Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.

Cover and bake at 350 degrees for 50 minutes. Enjoy!

Tuesday Tots ~ Pasta Salad Pickups

Pastaforbab

1 bag of tri-color pasta

1 C chopped fresh broccoli

1/4 C sliced black olives

1/2 C baby Carrots, julienne

1/2 C zucchini, sliced thin

1/2 red onion, sliced very thin

2 T olive oil

Black pepper and lemon juice (low-fat salad dressing of your choose)

Boil pasta until it is al dente. Sauté broccoli, carrots, zucchini in olive oil until crisp yet tender. Drain & rinse pasta. Combine pasta and vegetables in large bowl, and add parmesan cheese to lightly coat. Add black pepper and lemon juice if you wish. Serve warm or cold. Easy for little fingers to pick up!

Foodie Friday ~ Macaroni & Cheese Goodness

knok_homeswap_comfortfood

1 (16 ounce) package elbow macaroni

1/4 cup butter

1/4 cup all-purpose flour

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/8 teaspoon white pepper

3 cups milk

1 pinch ground nutmeg

1/4 teaspoon Worcestershire sauce

1 teaspoon salt

3 cups shredded sharp Cheddar cheese, divided

1 teaspoon Dijon mustard

1/2 cup panko bread crumbs

1 tablespoon butter, melted

Directions

Preheat oven to 400 degrees.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.