Easy Cheese Sauce for Noodles or Veggies

My kids love mac n cheese but I generally don’t like to feed them anything out of a box. I like whole food and want to feed my growing boys whole foods. So here's a yummy substitute they loved. YUM-O! Serve with noodles or steamed greens or cauliflower. Serves 6.

Easy Cheese Sauce for Noodles or Veggies

1 lb small pasta, preferably elbow macaroni
5 Tbsp unsalted butter
5 Tbsp flour
2 1/2 c whole milk
2 c grated cheese
1/2 tsp salt
1/4 tsp mustard powder

1. Bring large pot of water to boil. Sprinkle in generous amount of salt. Cook pasta according to package directions.
2. Warm milk in microwave for 1 minute; set aside. Melt butter in medium saucepan over medium heat. Sprinkle flour evenly over top and whisk to form a smooth, thick paste without clumps. Cook for 1 or 2 minutes, or until fragrant. Slowly whisk in warm milk. Cook, whisking frequently, until sauce thickens and clings to back of a spoon, 5 to 8 minutes.
3. Remove pot from heat. Stir in cheese. Stir in salt and mustard powder. Toss with noodles and serve immediately.

Sausage Gnocchi Marinara

This recipe kind of happened by accident. This is how I do all my jars of marinara (I cook onion and garlic and veggies and meat in with it). The gnocchi is just a great way to eat this sausage sauce. My kids and husband LOVE it (as do I of course!). Serve with a green salad or steamed veggie. Serves 4.

Sausage Gnocchi Marinara 

2 Tbsp olive oil
1 package shelf stable gnocchi
1/2 c onion, diced
1 clove garlic, minced
vegetables of your choice, such as 1/2 c diced zucchini, 4 oz quartered mushrooms, etc
1 package sweet Italian sausage
1 jar marinara sauce of your choice

1. Heat oil in large skillet over medium heat. Add onion and stir 4 minutes. Add garlic, stir for 30 seconds. Add any other vegetables and cook another 4 minutes, stirring frequently. Add sausage, squeezing out of casing in pieces. Cook until meat is no longer pink; about 7 to 10 minutes.
2. Add marinara sauce. Once sauce starts to boil, turn heat to low and cover. Let simmer 20 minutes.
3. Meanwhile cook gnocchi according to package directions. Drain. Serve meat sauce over gnocchi, or stir the gnocchi directly into the sauce. Enjoy!

Sautéed Apples

These are so delicious! Serve them warm over pork chops, ham, french toast, pancakes, waffles, oatmeal, ice cream, crepes, or alone! They're tender, sweet and so good. mmmmmm....Makes about 4 servings.

Sautéed Apples

Ingredients:

1/4 c butter
4 large tart apples, peeled, cored and sliced 1/4 inch thick
1 tsp cornstarch
1/2 c cold water
1/2 c brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg

Directions:

1. In a large skillet melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender; about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar, cinnamon and nutmeg. Boil for 2 minutes, stirring constantly. Remove from heat and serve warm.

Sweet Italian Sausage in Tomatoes and Cream Sauce

This rich pasta dish was filling and a hit with the husband and kids. Tweaked a recipe from allrecipes.com. The red pepper flakes give it a little kick my spicy-sensitive kids even ate. You can substitute heavy cream with half and half and add 1 Tbsp corn starch or flour to lower fat content. And you could really use any kind of sausage you want. mmmmm.... Serves 4.

Sweet Italian Sausage in Tomatoes and Cream Sauce

1 12-oz package of noodles
1 Tbsp olive oil
1 lb sweet Italian sausage, casings removed and chopped into pieces
1/2 tsp red pepper flakes
1/2 c diced onion
4 cloves garlic, minced
8 oz fresh mushrooms
2 14-oz cans Italian-style diced tomatoes, drained
1 1/2 c heavy cream
1/2 tsp salt
1/4 c fresh parsley, chopped
1/4 c fresh basil, chopped
grated Parmesan cheese, optional

1. Boil noodles in salted water, according to package directions until al dente.
2. Meanwhile, heat oil in large skillet over medium heat. Add sausage and red pepper flakes; cook until sausage is browned and no longer pink. Stir in onion, garlic and mushrooms and cook 5 minutes. Add tomatoes, cream, Parmesan cheese and salt; simmer 10 minutes.
3. Drain noodles and add to sauce. Stir in parsley and basil; cook 1 minute more until noodles are heated through. Garnish with whole parsley leaves. Sprinkle with Parmesan cheese, if desired.

Cheese-Stuffed Turkey Meatballs

These are SOOOOO good, and I'm not especially a meatball person. The more I experiment with ground turkey, the more I love it! Give it the right seasonings, and it's as good as or better than ground beef! And without all the grease. :) My kids loved these even, and my husband was IN love. Serve over pasta or on toasted bread for a delicious meatball sandwiches OR serve as hors d'oeuvres, though you would want to cut down on the pasta sauce or use your own. Thank you, foodie77 on allrecipes.com! Makes about 28 large meatballs, so the recipe goes a long way.

Cheese-Stuffed Turkey Meatballs

2 lb ground turkey
3/4 c onion, diced
3 cloves garlic, minced
1 egg
3/4 c Italian-style breadcrumbs
1/2 c grated Parmesan cheese
1/2 c fresh parsley, chopped
3 Tbsp milk
1/4 tsp salt
1 tsp pepper
1 c shredded mozzarella or block cut into about 30 - 1/2" cubes*
1/4 c olive oil
2- 24 oz jars marinara sauce

1. Preheat oven to 375 degrees. Spray large baking sheet; set aside.
2. In large bowl, mix turkey, onion, garlic, egg, breadcrumbs, Parmesan cheese, parsley, milk, salt, and pepper until evenly blended. Form about 28 crude 1 3/4 - inch balls. Poke hole in each ball and add cheese; cover cheese with meat mixture and reform into a prettier ball. Place balls onto greased baking sheet and drizzle olive oil over each ball.
3. Bake in preheated oven 30 minutes, or until meat is no longer pink. Heat marinara sauce in saucepan over medium heat. Once sauce starts to simmer, add meatballs, turn heat to low and simmer about 5 minutes.

* You can use other cheese (I used mozz-cheddar blend and it was still fabulous) or take it out for a lower fat version.

Italian Sausage Ragout with Linguine

My husband L-O-V-E-D this pasta dish. But that's understandable since he loves sweet Italian sausage and bell peppers! I tweaked a recipe I found on allrecipes.com. The red pepper flakes give it a fun kick, though be mindful if serving children: most don't like the spicy kick. My kids don't like noodles but they love the sausage! Serves 6.

Italian Sausage Ragout with Linguine

1 - 13.25 oz package linguine pasta
1 Tbsp olive oil
1/2 lb sweet Italian pork sausage (2 large links), cut into 1/2 inch slices
1/2 onion, diced
3 cloves garlic, minced
1 large red bell pepper, chopped
1 small green bell pepper, chopped
1 -14.5 oz can diced tomatoes
1 c marinara sauce
1/2 c red wine or beef broth
1/2 c fresh parsley, chopped
1/4 tsp crushed red pepper flakes, if desired
 salt and pepper, to taste

1. Heat oil in large skillet or soup pot over medium-high heat. Add sausage pieces and cook until browned, about 5 minutes. Add onion and garlic; cook until onion is translucent, about 5 minutes. Stir in red and green bell peppers and cook 8 minutes more.
2. Add tomatoes, marinara sauce, red wine or broth, and parsley and red pepper flakes, if using; bring to a boil. Cover, reduce heat to low, and simmer for 30 minutes.
3. Meanwhile, cook pasta according to package directions. Drain well and set aside.
4. When sauce is done simmering, turn off heat and taste (making sure it's cooled off!). Season with salt and pepper and stir well until reaches desired flavor, being careful not to over-salt. Serve over cooked linguine noodles.

Balsamic Tomato and Basil Pasta

This tomato sauce is so yummy and flavorful, yet light and healthy. I had thirds, my kids loved it, and my husband--who doesn't love pasta--even "mmmmmm'ed" as he ate. It's also fast and easy, and uses mostly common ingredients! I just had to buy the tomatoes...mmmmm...it was so good. I served it with a link of Italian sausage, but it would be great with chicken or by itself. Serves 8.

Balsamic Tomato and Basil Pasta

1 lb pasta
1 Tbsp olive oil
1/2 small onion, diced
4 cloves garlic
6 vine-ripened tomatoes, diced, or 2-14.5 oz cans diced tomatoes
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1/4 c balsamic vinegar
1 c fresh basil leaves
1/4 c Parmesan cheese

1. Boil pasta according to package directions.
2. Meanwhile, heat oil in large skillet over medium-high heat. Saute onions 3 minutes; add garlic and cook 30 seconds more.
3. Add tomatoes, Italian seasoning, salt, pepper, vinegar and cover, turning heat to medium-low and simmer 10 minutes, or until tomatoes are soft enough to fall apart. Remove from heat.
4. Strain noodles. Chop basil leaves and add to tomato sauce. Add Parmesan cheese and strained noodles and mix well.

Easy Creamy Pasta Primavera

This recipe is very simple, easy and tastes great! You can serve with chicken, but I didn't even miss the meat because there are so many delicious vegetables. And you really can serve with any veggies you want! Serves 4.

Easy Creamy Pasta Primavera

8 oz dry pasta
1 envelope dry vegetable soup mix
1 1/2 c milk
2 tsp flour
1/4 c margarine
1/2 onion, diced
1 zucchini, washed and chopped
1 zucchini squash, washed and chopped
1 carrot, washed pealed and shredded
1 c mushrooms, sliced
1/2 tsp salt
1/4 c Parmesan cheese

1. Cook pasta according to package directions. Remove from heat, do not drain and set aside.
2. Meanwhile, mix milk and soup in a small bowl and microwave for 2 minutes. Stir in flour and set aside.
3. Melt butter in a large saucepan. Add onion, zucchini, zucchini squash, carrot, and mushrooms. Cook, stirring occasionally, until vegetables are tender, 5 to10 minutes. Sprinkle with salt and stir. Add milk mixture and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cheese.
4. Drain pasta well and toss with sauce.

Balsamic Chicken and Mushrooms

I love light, healthy dishes! Especially meat served over rice with a yummy sauce. THIS recipe is very good and has a light, savory flavor. And it's super fast and easy! You can adjust the amount of mushrooms (1/2 lb to 3/4 lb if you don't love them). Serve on top of rice, noodles, or alongside roasted or mashed potatoes (or however you'd like). Serves 4. Enjoy!

Balsamic Chicken and Mushrooms

4 boneless, skinless chicken breasts
salt and pepper, to taste
2 Tbsp olive oil
7 cloves garlic, minced
1 lb fresh mushrooms, sliced
1/3 c balsamic vinegar
1 c chicken broth
1 bay leaf
1/2 tsp dried thyme
2 Tbsp flour
2 Tbsp butter

1. Heat oil in large skillet over med-high heat. Season chicken on both sides with salt and pepper and add to oil; cook until lightly brown on one side, about 3 minutes.
2. Turn chicken breasts and stir in garlic and mushrooms. Cook for another 3 minutes, then add vinegar, broth, bay leaf, and thyme. Once sauce is boiling, cover and simmer over med-low heat for 10 minutes.
3. Remove chicken breasts and set aside, keeping them warm. Turn heat back up to med-high heat and stir in flour and butter; let simmer for 5-7 minutes or until sauce thickens slightly. Remove from heat and discard bay leaf. Pour this mushroom sauce over chicken breast.

Sausage Gravy

I was craving biscuits and gravy the other day (thanks to odd pregnancy cravings) and this recipe hit the spot. It is super tasty, filling, and easy to make. I love that you can make the gravy in the pan with the sausage. I didn't have ground sausage so I chopped up sausage links. It was okay, but ground sausage is so much better. :) Serves 4.

Sausage Gravy

1/2 to 1 lb ground pork sausage
1/2 c flour
3 Tbsp butter, if necessary
2 c milk
salt and pepper to taste

8 biscuits prepared

1. Cook sausage in large skillet over medium heat until browned and no longer pink.
2. Stir in flour until dissolved. If sausage is low fat and doesn't make enough juice to dissolve flour, add 3 Tbsp butter, melt, and stir until flour is dissolved.
3. Gradually stir in milk. Cook until sauce is thick and bubbly. Season with salt and pepper according to individual preference. Serve hot over prepared biscuits.

Easy Pesto

This pesto sauce is super tasty, my boys LOVED it! Granted I did call it "space noodles from Mars," which may have added to their appeal. They ate every last noodle. :) Toss with cooked, diced chicken or alongside baked chicken breasts. This recipe is super tasty! Serves 4.

Easy Pesto

8 oz uncooked noodles of your choice
1/4 c toasted almonds or pine nuts*
3 cloves garlic
3 Tbsp Parmesan cheese, grated
squirt of lemon juice
1 1/2 c fresh basil leaves
1/4 c olive oil
1/4 c water
1/8 tsp nutmeg
salt and pepper, to taste

1. Cook noodles according to package directions.
2. Meanwhile, add nuts, garlic, cheese, lemon juice, basil leaves, olive oil, water, and nutmeg to food processor or blender. Process until well blended and no large chunks remain, scraping sides with spatula as needed. Add salt and pepper and blend, tasting as you go, until it attains desired flavor. Coat noodles and serve immediately.

* If using raw nuts, toast them in a skillet over medium heat until turn darker; just slightly toasted. Usually takes 5 to 10 minutes.

Enchiladas With Green Sauce/Suizas

I don't recall where I found this...but it's good. ;) You can make them just with green sauce, or the Swiss way with white cream over the top. The green sauce is a bit spicy, so if you want less spice, use less green chiles. My kids loved these! You could let the green sauce cool and blend it. Also, you could use shredded chicken, pork, or beef. Your choice! Makes 12 enchiladas (I got full off of 2). ;) Enjoy!

Enchiladas With Green Sauce/Suizas

Green Sauce
2 Tbsp butter
2/3 c onion, diced
2 Tbsp flour
1 1/2 c chicken broth
3 green chile peppers, diced (1 c)
2 cloves garlic, minced
3/4 tsp salt
3/4 tsp ground cumin

Enchiladas
12 (8") corn tortillas
canola or vegetable oil for frying
1 c shredded Monterey Jack cheese
1 c shredded cheddar cheese
2 c chicken breasts, pork, or beef, cooked and shredded
1/4 c green onion, diced

For Chicken Suizas
1 pint heavy cream

Toppings
4 plum tomatoes, diced
salsa
fresh spinach leaves, shredded

1. Green Sauce: Melt butter in medium sauce pan over medium heat. Saute onions until soft, 3 to 4 minutes. Stir in the flour, then the broth. Add the chiles, garlic, salt, and cumin. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside.
2. Preheat oven to 350 degrees. Lightly grease 9x13 baking dish. Mix cheeses together; set aside.
3. In heavy skillet or frying pan, pour canola or vegetable until coats bottom of pan, about 1/4" to 1/2" deep and heat over medium to medium-high heat. Use tongues to fry tortillas 10-20 on each side, making sure the tortilla is still pliable. Let oil drip off; if desired, pat each one on a paper towel to help remove oil. Dip each tortilla in the green sauce (this softens the tortilla a bit). Place in pan and put about 2 Tbsp cooked meat and 2 Tbsp cheese inside each tortilla. Roll each tortilla and place seam side down in baking dish.
4. When all tortillas are filled, pour remaining green sauce over enchiladas. If making enchiladas suizas, pour heavy cream evenly over enchiladas. Top with green onions.
5. Bake uncovered 20 minutes. Serve immediately with diced tomatoes, salsa, and/or shredded spinach.

Alfredo Sauce

I've tried several Alfredo sauces, and this is the best I've found so far! Serve with 1/3 to 1/2 box of pasta, and pour it over your steamed veggies for added flavor. So good! Serves 4-6.

Alfredo Sauce

1/2 c butter
2 cloves garlic, minced
3/4 pint heavy whipping cream
1/4 tsp salt
ground black pepper, to taste
1/4 tsp ground nutmeg
1 c grated Parmesan cheese

1. Melt butter in large saucepan over medium-low heat. Add garlic and cook for 4 minutes.
2. Add cream, stirring constantly. Mix in salt, pepper, nutmeg and Parmesan cheese. Stir constantly until cheese is melted (it could take awhile). Serve hot.

Southwest Pasta

I got this recipe from my brotha from a different Motha, Thomas. He got it from a lady while living in Mississippi, so it REALLY comes from the south :D And it's sooooo good and easy. There's something magical about the marriage of cheese and tomatoes. Enjoy! And this sauce goes a looooong way. :)

Southwest Pasta

2 cans cream of chicken soup (16 oz) (or 1 family size)
1 can Rotel tomatoes (or any brand of diced tomatoes with green chilies)
8 oz cream cheese
1 c chicken broth (optional--I've never used it)

1. Combine all ingredients in a medium sauce pan. Stir frequently on low heat. When cream cheese is mostly melted it is finished.
2. Serve with any noodles of your choice--I prefer fettuccine or egg noodles.

Best when served with baked boneless, skinless chicken breasts. Put the chicken in the oven to bake. When there's 10 minutes until the chicken is done, sprinkle each breast with garlic salt and salsa.
DE-LISH. :D Enjoy!