Monday, February 24, 2014

mac and cheese cups

This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!
 - mac and cheese dinner
 - 1/2 cup of sour cream
 - 1 egg
 - 1 1/2 cups of shredded cheese
 - 1/4 cup of cracker crumbs
See full instructions on :

Vegetable Pad Thai

No need to get takeout with this easy Vegetable Pad Thai. It's healthier than takeout too
1 package Stir Fry Rice Noodles
1 small {or half of a large} Red Bell Pepper, sliced into strips
1 Carrot, peeled and sliced thinly on an angle
1 cup Snow Peas
2 small Garlic Cloves, minced
4-5 Mushrooms, sliced
1 can Water Chestnuts, drained
1/2 cup Peanuts, ground, for garnish
Cilantro, for garnish
for the sauce:
3 tablespoons Peanut Oil, plus a tablespoon for your wok
1-1/2 tablespoons Rice Vinegar
1 tablespoon Sesame Oil
1 tablespoon Tamari
Juice of half a lemon
4 teaspoons Honey
1 teaspoon Sriracha or your favorite spicy chili sauce
1/4 cup Natural Smooth Peanut Butter
See full instructions on :

Caprese Pasta Salad

This is SUPER simple to make...and the homemade shallot vinaigrette takes the flavor over the top. Prep the other ingredients and dressing while the pasta cooks, and this is ready for the fridge in less than 30 minutes!!
2 cups dried Orecchiette Pasta, cooked as directed on the package
1 pint Grape Tomatoes, quartered
1 container Fresh Mozzarella Pearls {or 1 ball fresh mozzarella, cubed small}
1 cup Fresh Basil, sliced into ribbons
Kosher Salt and Black Pepper
2 Cloves of Fresh Garlic, squeezed through a garlic press
1/3 cup Balsamic Vinegar
3 tablespoons Olive Oil
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