Total Recipe Resources

Real Macaroni n’ Cheese

Ingredients:

Macaroni and cheese is pure comfort food.  Real, homemade macaroni and cheese can actually be delicious and surprisingly good for you.  Just take it easy on the cheese and skip the cream.

8 ounces of whole wheat macaroni
1 tablespoon unsalted real butter
1 red onion, finely sliced
1 red pepper, deseeded and diced
1 teaspoon paprika
16 ounces of milk
6 ounces of mature cheddar cheese
2 tablespoons corn flour
Salt and black pepper to taste
A handful of finely chopped fresh parsley

Cook the macaroni according to package instructions.  Drain and return to pan.  In a frying pan melt the butter and add the onion and pepper.  Gently cook for approximately 4 minutes.  Add this mixture the macaroni along with the paprika.

In a separate pan heat the milk on low.  Add a little milk and corn flour to a small bowl and whisk until dissolved.  Add this mixture to milk and whish over low heat until thickened, approximately 5 minutes.  Add the cheese and whisk for another 2 minutes until melted.  Add this mixture to macaroni and mix well.  Heat together gently for 2 minutes, and season with salt and pepper to taste. 

Garnish with parsley and serve.

Tomato and Garlic Frittata

* this is a basic frittata recipe.  If you’d like you can also add a little feta cheese and sliced black olives, or maybe you’d prefer to add a little parmesan and baby spinach, or mushrooms and chives.  The combinations are endless but sometimes just a quick and basic recipe like this one hits the spot. 

Serve with warm whole wheat bread and a side salad for a full meal.

Ingredients:

2 garlic cloves, peeled and crushed
2 tomatoes, diced into small pieces
6 organic free-range eggs
1 tablespoon olive oil

Place the olive oil in a hot non-stick frying pan.  Gently sauté the garlic for approximately 2 minutes, add the tomato and sauté a further minute.  Now add the beaten egg and cook over low heat for approximately 5 minutes.  Place the pan under a hot grill until the top of the eggs sets and is lightly golden.  Serve hot or cold.

Baby Spinach and Chickpea Stir Fry

Ingredients:

2 (14 ounce) cans of chickpeas, drained and rinsed
4 ounces baby spinach leaves
1 (14 ounce) can of chopped tomatoes
1 small red chilli, seeded and finely sliced
2 garlic cloves, peeled and crushed
1 red onion, finely sliced
1 teaspoon ground cumin
2 tablespoons olive oil

Heat the oil in a  wok and add the cumin and onions, stir fry for approximately 5 minutes.  Add the garlic and chilli and stir fry a further 2 minutes.  Now add the chickpeas and tomatoes.  Reduce the heat and simmer for approximately 10 to 15 minutes.  Add the spinach 1 minute before removing from heat and stir through.  Serve with rice or noodles.

Festive Corn

Ingredients:

2 Tablespoons chopped green onions
1/3 C. chopped green pepper
1/3 C. chopped red pepper
½ C. chopped fresh tomato
1 Tablespoon apple cider vinegar
2 Tablespoons water
1 teaspoon chili powder
1 (10 oz.) package frozen whole kernel corn, thawed
1 teaspoon honey
2 Tablespoons fresh parsley
1 wedge lime

Directions:

In a large skillet, over medium heat, cook green onions, peppers, and tomatoes in vinegar and water for 5 minutes. Add chili powder and cook briefly.  Add corn and honey. Cook for 5 more minutes. Sprinkle with parsley and limejuice. (Serves 4)

Creamy Mushroom - Macaroni Dinner

Ingredients:

1 (15 oz.) can chunky tomato sauce
1 (10 ¾ oz.) can lite cream of mushroom soup
1 Tablespoon dried onion flakes
1 (2.5 oz) jar sliced mushrooms, drained
1 ½ C. shredded, reduced-fat Cheddar cheese
2 teaspoons dried parsley
¼ teaspoon black pepper
3 C. hot, cooked elbow macaroni, drained

Directions:

In a large skillet, combine tomato sauce, soup, onion, and mushrooms. Stir in Cheddar cheese, parsley, and black pepper. Cook over medium heat, stirring constantly, until cheese melts. Add cooked macaroni and mix well. Lower heat. Cover and simmer 10 minutes, stirring occasionally.  (Serves 6)