June Recipes

Baked Macaroni and Cheese

(Recipe from landolakes.com)

Ingredients:

Macaroni and Cheese

• 1 pound uncooked dried elbow macaroni

• ¼ cup butter

• 1 medium (1 cup) onion, coarsely chopped 

• ¼ cup all-purpose flour 

• 1 teaspoon ground mustard 

• 1 teaspoon salt 

• ½ teaspoon pepper

• ½ teaspoon garlic powder 

• 1 teaspoon hot pepper sauce

• 4 cups milk

• 16 ounces (4 cups) shredded cheddar cheese, divided

• 8 ounces cut into 1-inch dice American Cheese 

Topping

• ¼ cup butter 

• 1 cup panko bread crumbs 

• 1 tablespoon dried parsley flakes 

• 1/2 teaspoon garlic powder 

Instructions:

1. Heat oven to 400˚.  Generously butter 12x9-inch (3 quart) casserole dish. 

2. Cook macaroni 3 minutes less than al dente according to package directions (about 4 minutes after water returns to a boil); drain.  Set aside. 

3. Melt ¼ cup butter over medium heat in large stockpot.  Add onion; cook 5 minutes or until softened.  Add flour, ground mustard, garlic powder, salt, pepper and hot sauce; cook, stirring constantly for one minute.  Slowly whisk in milk, cook until mixture I bubbling around the edges.  Fold in 2 cups shredded cheddar and American; continue cooking until cheese is melted.  Stir in cooked macaroni. 

4. Pour ½ of macaroni mixture into prepared baking dish.  Top with 1 cup shredded cheddar.  Top with remaining macaroni mixture; sprinkle with remaining cheese.

5. Melt ¼ cup butter in 12-inch skillet over medium –high heat.  Add panko, parsley and garlic powder.  Mix well; cook for 1 minute.  Sprinkle evenly over macaroni and cheese mixture.

6. Bake for 20 minutes or until top is golden brown and bubbling around the edges.  Let stand for 1 minute before serving. 

Prep Time: 30 minutes | Cook Time: 20 minutes

Strawberry Banana Smoothie 

(Recipe from eatingwell.com)

Ingredients:

• 1 cup strawberries, frozen  

• 1 banana, peeled  

• 1 (5.3-ounce) container vanilla Greek yogurt 

• 1 cup milk

Instructions:

1. Combine all ingredients in a blender and process until smooth. 

Prep Time: 10 minutes | Cook Time: 22 minutes

Cinnamon-Roll Overnight Oats

Ingredients:

• 2 ½ cups old-fashioned oats

• 2 ½ cups milk or unsweetened non-dairy milk, such as almond or coconut milk

• 6 teaspoons light brown sugar

• 1 ½ teaspoons vanilla extract

• 1 ¼ teaspoons ground cinnamon

• ½ teaspoon salt

Directions:

Stir oats, milk, brown sugar, vanilla, cinnamon and salt together in a large bowl. Divide among five 8-ounce jars. Screw on lids and refrigerate overnight or for up to 5 days.

Easy and Healthy Green Smoothie

Ingredients:

• ¼ cup milk or non dairy milk

• 1 seedless orange, peeled

• 1 cup lightly packed baby spinach

• ½ banana, peeled

• 2 scoops (⅔ cup) vanilla frozen low-fat yogurt

Directions:

Place milk in a blender; add orange (break up into pieces as desired), spinach and banana. Blend on high until smooth. Add frozen yogurt, blend until combined.