recipes

Vegetarian 10 August 2015

Homemade Organic Baked Mac and Cheese

Ingredients
  • 5 tablespoons Organic Valley Cultured Unsalted Butter, divided
  • 1/2 cup homemade bread crumbs
  • 1/4 cup Organic Valley Shredded Parmesan Cheese
  • 1 pound organic dry pasta in elbow or other small tubular shape
  • 4 tablespoons organic flour
  • 4 cups Organic Valley Whole Milk
  • 1 teaspoon dry mustard
  • 6 cups (24 ounces) grated Organic Valley Sharp and/or Mild Cheddar Cheese
  • Salt and pepper to taste
Preparation
  1. Preheat oven to 400° F. Melt 1 tablespoon butter and combine with breadcrumbs and Parmesan cheese in a small bowl. Set aside.
  2. Cook pasta per package directions, drain, and return to pot.
  3. In large heavy saucepan, melt remaining butter over low to medium heat. Add flour and whisk until golden. Add milk; continue whisking and cooking until sauce thickens slightly. Add dry mustard and grated cheese, whisking until cheese melts into sauce. Taste and add salt and pepper as desired.
  4. Pour sauce over pasta and stir to combine well. Transfer macaroni to a 4-quart baking dish. Sprinkle with breadcrumb mixture.
  5. Bake 25 to 30 minutes until lightly golden and bubbling.
Serves

6 to 8

Source Organic Valley

Vegetarian 10 August 2015

Penne Pasta With Sun-Dried Tomato Cream Sauce

Ingredients
  • 2 cups (8 ounces) dry penne pasta
  • 8 sun-dried tomatoes, chopped (about 1/3 cup)
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
  • 2 cups (8-ounce package) shredded Italian-style four cheese blend
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
Preparation
  1. COOK pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
  2. MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
  3. ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.


Calories: 260 | Total Fat: 10g
Cholesterol: 30mg | Protein: 15g
Carbohydrates: 28g | Sodium: 390mg

Serves

Makes about 7, 1/2-cup servings

Source Nestlé Carnation Milks

Vegetarian 10 August 2015

Spaghetti Squash with Avocado Pesto

Ingredients
  • 1 medium spaghetti squash (1 1/2 to 2 pounds) washed, halved lengthwise and seeded
  • 1/2 ripe Avocado from Mexico (4 ounces), pitted and diced
  • 1/4 cup fresh basil leaves or Italian parsley
  • 1 tablespoon chopped chives
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup hot water
  • 2 tablespoons chopped fresh basil or parsley (optional)
Preparation
  1. Preheat oven to 375°F. Lightly coat a baking sheet with olive oil cooking spray.
  2. Pierce outside of each half of squash a few times with a fork. Place squash cut side down on baking sheet and bake for about 45 minutes, or until very tender when tested with a fork. Cool slightly.
  3. Meanwhile, place avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper and hot water in blender and process until smooth, turning blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between 1/2 and 3/4 cup of pesto.
  4. When squash has cooled, use fork to rake the spaghetti-like threads of squash into a serving bowl. Discard skin. Drizzle pesto over squash and garnish with fresh basil or parsley if desired.
Serves

Makes 6 servings

Notes, Tips & Suggestions

Credit: Cheryl Forberg, R.D. "The Biggest Loser: Simple Swaps" (Rodale, 2009)

Source Avocados from Mexico

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