Homemade Macaroni and Cheese with Broccoli and Cauliflower

This is one of our all-time favorite meals.  At least for me and the kids.  Andy isn't a big fan of this meal unless meat is the main dish, and these are the side dishes. ;) So sometimes, we have it with grilled fish or chicken.

Homemade Macaroni and Cheese
1 lb macaroni noodles or small shells (a favorite with the kids)
2-3 cups cheeses (we like Tillamook Vintage White Cheddar mixed with their Sharp Cheddar)
1/2 cup butter
3/4 cup flour
3 cups milk
salt and pepper

Cook noodles according to package directions. 
Meanwhile, heat butter over medium low heat until melted.  Add flour and 1 tsp salt, stirring with whisk until smooth. Gradually add milk, stirring until smooth.  Return to heat and stir (mostly constantly) until thickened.  Remove from heat and stir in cheese until melted.  Pour over cooked noodles; stir to coat.  Add salt and pepper to taste.  I like Lawry's seasoned pepper. Serve hot with broccoli and cauliflower on the side.

Broccoli and Cauliflower
Cut desired amount of veggies into bite-sized pieces.  Place cauliflower on bottom of saucepan.  Fill with about an inch of water.  Cover and heat to boiling. Turn heat down to medium.  Boil 2 minutes.  Add broccoli pieces and cover.  Continue to cook, about 4 minutes, until broccoli and cauliflower are desired doneness.  Toss with a little olive oil and salt and pepper and garlic powder. 

Layered Strawberry Jello

My kids love this Jello. . .tonight I turned the raspberries into stripes, and had a blueberries section to make an American flag.  Happy Independence Day!

2 cups boiling water

1 small package strawberry jello

1 small package raspberry jello

1 16 oz container frozen sweetened strawberries

1 12 oz container cool whip

fresh raspberries

toasted pecans, optional

Dissolve jello in boiling water. Combine in blender with frozen strawberries. Blend thoroughly. Pour into 9x13 dish. Refrigerate until set (it will form two layers). Spread cool whip over jello and decorate with fresh raspberries. Sprinkle with pecans if desired.

Grilled Salmon Marinade

3/4 tsp dried dill weed
1/2 tsp lemon-pepper seasoning
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup brown sugar
3 TBSP chicken broth
2 TBSP canola oil
3 TBPS soy sauce
1 TBSP snipped chives

Combine ingredients with salmon pieces in resealable bag.  Marinate 30 minutes before grilling.  YUM!

Served with fresh homemade bread, green salad, broccoli, roasted red potatoes, and fresh cherries. 

French Dip Sandwiches and Roasted Red Potatoes

French Dip Sandwiches
Easy and delicious!

4 lbs chuck roast

1 beef bouillon cube
2 1/2 cups water, divided
1/4 cup soy sauce
1 bay leaf
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
1/2 tsp garlic powder
12 french rolls, split

Spray slow-cooker with PAM and place roast inside.  Dissolve bouillon cube in 1/2 cup water by heating 30 seconds in microwave together and stirring.  Combine with remaining water, soy sauce, and herbs.  Pour over roast.  Cook on low about 7 hours, until tender and falling apart. 

Remove roast.  Shred.  Reserve drippings. Divide among individual ramekins. (If there is not enough broth, you can add more water or beef broth to dilute or extend it, depending on how strong the flavor is.)

Place shredded meat on rolls, and serve with reserved broth for dipping. 

Roasted Red Potatoes
5-8 red potatoes, cleaned
Olive Oil
Sea Salt and Pepper

Preheat oven to 425. Cut potatoes into bite-size chunks, evenly sized.  Toss with enough olive oil to lightly coat potatoes. Spread a little olive oil on the bottom of a rimmed cookie sheet.  Place potatoes in single layer, cut side down.  Sprinkle with sea salt and a little pepper. Cover with foil.  Bake 20 minutes. Remove foil and bake 10-15 more minutes.  Turn potatoes so another cut side is down.  You'll need a thin spatula to do this, as the side that has been down will be crisp and may need coaxing to turn.  Return to oven for 5-10 minutes until potatoes are crisped on all sides.  My kids love these with ketchup or ranch.  For added flavor, try tossing garlic and/or rosemary with the potatoes.

Served with green salad, peas and carrots, and watermelon chunks with strawberries.

Super Food for St. Patrick's Day

Here's a timely tip: Green is good!

When my kids see that box in the fridge, they say, "Oh no--the evil spinach!"  At least they did until this morning.  We had green smoothies, and they loved 'em.  I made them just like I make the smoothies they are used to, but added 1-2 cups fresh spinach.  The color was just lovely. . . like pea soup. . . but the kids downed them.  I wouldn't tell them what made it green until they all tried and loved it.  I had a good excuse--I just blamed it on St. Patrick's day. 

1 6oz container of vanilla yogurt
1-2 TBSP orange juice concentrate
1 half banana, frozen
1-2 cups fresh spinach
fill the rest of the blender with frozen fruit (we like the tropical blend from Costco--it has strawberries, pineapple, mango and papaya)

Add enough cold water to blending and desired consistency.  Blend (adding water as needed).

Enjoy your super smoothie!