If you are looking for a new Mac and Cheese recipe, this one is THE BEST I’ve ever had!  A friend of mine gave me her recipe several years ago, and I’ve tweaked it around.  My kids would eat this everyday if I’d let them!  It’s so good that we aren’t allowed to visit my sister-in-law without a pan of it!  If you try it out, let me know what you think. Mac and Cheese Ingredients – this makes a {Read More}

Did you know that this Friday, July 13th is National French Fries Day? Just because you are on a diet or watching your figure, doesn’t mean that you can’t celebrate the right way! I wanted to share a healthy yet flavorful twist on America’s favorite side from nutritionist Amy Sherman, because no-matter how you slice it, folks love their fries! Thanks to the special ingredient, paprika, Amy Sherman’s Paprika Fries taste a little like bacon, but without all of the {Read More}

One word can describe this side dish……YUMMY! Seriously, I paired this with Hot Buttered Noodles with some Mediterranean seasoning I had on hand and the meal turned out FABULOUS, if I say so myself (which I just did).  I had originally intended on making Parmesan Linguine but forgot the Parmesan at the store so I improvised a little bit.  (I do that alot, forget things, so I have to improvise).   To roast asparagus, it is so simple: 1.  Preheat {Read More}

My sons favorite food list starts with chicken, and is followed by mac -n- cheese which makes this his favorite meal! Ingredients: 2 cups diced cooked chicken 1 8 oz. package of cheese (we use extra sharp, but it’s your preference) 1/2 cup milk 1 1/2 cups carrots (frozen {thawed} or fresh) 1 cup seashell pasta cooked and drained according to the package 1/8 tsp. ground red or pepper Directions: Preheat your oven to 350 degrees F. Mix the cheese {Read More}

Here is a delicious and healthy side dish for any Autumn meal. Ingredients: 2 medium acorn squash (1 pound each) 2 tbsp. frozen apple juice concentrate 2 tbsp. light margarine or butter 1/2 tsp. dried rosemary (optional) Directions: Wash the squash with cool water and trim off the ends. Slice each squash crosswise into 4 rings. Remove the seeds, then cut each ring in half to make two semicircles. Coat a 9×13 inch pan with nonstick cooking spray and arrange {Read More}