Healthy Mac and Cheese (Mckenna @ Totallyhealthyrecipes.com))

This recipe is allergy-friendly, vegan friendly, and very versatile.

Ingredients:

2 cups uncooked pasta of any variety I used Wheat free/Gluten free Brand: Mrs Leepers organic rice vegetable twists. They were green, red and white and made from organic brown rice, org spinach powder and org beet powder) 
1 cup unsweetened almond milk (or whole, organic/raw milk)
1/2 cup nutritional yeast*
1 Tbsp vegan butter replacement**(or organic butter)
1 T flour (any type of very fine flour)
1 1/2 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp sea salt

I added some frozen peas (cooked) in ours this time

*nutritional yeast is a yellow flaky looking thing found in the bulk food section of your health food store. It has a very nutty, cheesy flavor. It’s an inactive yeast, which means it’s not really going to contribute to yeast growth in your body. It’s yummy sprinkled on popcorn, garlic bread, in pasta sauce, etc. It’s super high in vitamin B12, and has some protein.

**note on butter replacement many of these contain processed soy, but you should be able to find one without soy in it. Earth Balance has one variety without soy that works great in this recipe.

Directions:

Start cooking the pasta according to the package directions. While it’s cooking, you should have plenty of time to make the sauce and even steam a few handfuls of frozen veggies to toss in at the end if you want. To make the cheese sauce, add the butter to a small sauce pan on medium heat. While it’s melting, whisk together the milk and flour, and add the milk mixture to the butter as soon as it’s melted. Stir and then add all the remaining ingredients. Whisk it for about 3-5 minutes or until it thickens. You can stop whisking to check the pasta, drain it, check the optional veggies, etc… on medium/low heat, it’s not going to burn very easily.

I like the ease of this meal, because usually everything is “done” at the exact same time. Drain your noodles, pour in the sauce, stir it up and serve.

Mckenna Says: I often make a double batch of the cheese sauce, to keep some of it in the fridge for several days. It’s yummy to reheat (add a little water, because it will thicken) and dip in raw or steamed veggies.

IRELAND FAMILY REVIEW: Mom liked it a lot, Dad said it was good but he would not call it mac and cheese, its not CHEESY so to say, he said it's just a new pasta dish, but I told my kids it was a new kind of mac and cheese and TayTay gobbled it up, loved the peas in it and asked for seconds and gobbled that up too. LouLou ate it about as normal as she eats most things these days.

We will for SURE make this again. 

Once a month mom.

CREAMY QUINOA PRIMAVERA

Filed under Vegetarian, Vegetables & Side Dishes
Ingredients
1 1/2 cups uncooked quinoa
3 cups chicken or vegetable broth
4 ounces cream cheese
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon butter
2 cloves garlic, finely chopped
5 cups thinly sliced or bite sized pieces assorted uncooked vegetables
3 tablespoons grated Romano or Parmesan cheese

Directions
Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in a 2-quart saucepan; reduce heat. Cover and simmer 20-25  minutes or until broth is absorbed. While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir cream cheese and basil into cooked quinoa.  Toss vegetables with quinoa mixture and sprinkle with cheese.

IRELAND FAMILY REVIEW: TayTay didn't love the big green beans and red peppers in it, he liked the Quinoa and brocolli ok. LouLou ate more then 1/2 her bowl on her own, then she got down and was being silly but while she was I was able to feed her the other 1/2 her bowl plus some of mine. SURPRISING! MOM-I liked this meal ok. The taste is good, it's a lil' clumpy but makes for a good veggie meal if your looking for something healthy and easy. 

Romemary Pot Roast (slow cooker)

From Once a Month Mom

Rosemary Pot Roast

Ingredients:

• 2 pounds boneless beef chuck roast, cubed
• 3 small baking potatoes, cut into 1.5 inch pieces
• 1 large onion, cut into 1.5 inch pieces
• 14.5 ounces Hunt’s Diced Tomatoes with Rosemary & Oregano, undrained
• 10.75 ounces condensed reduced fat and sodium cream of mushroom soup
• 0.5 cups water
• 2 Tablespoons Hunt’s Tomato Paste
• 2 teaspoons dried rosemary
• 0.5 teaspoons salt

Directions:

Spray inside of 4 to 5-quart slow cooker with cooking spray; set aside. Trim excess fat from beef; discard. Cut beef into 1-1/2-inch pieces; set aside. Combine potatoes and onion in slow cooker. Top with beef and remaining ingredients. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.

Freezing Directions:

To freeze, assemble all ingredients in a gallon freezer bag making sure that the potatoes are on the bottom and covered with water to prevent browning. Freeze. To serve: Thaw. Place in the slow cooker. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.

IRELAND FAMILY REVIEW: Mom and Dad enjoyed this over rice, the Rosemary was  a fun season change. Kids ate the meat on the side and sauce over rice. 

Greek-Style Quinoa Burgers (Serves 4+ Total Prep/Cook Time 35 min)

Ingredients

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced (I DID NOT USE SCALLIONS AT ALL) Mostly because I'm not familiar with them. 
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• 1/2 English cucumber, thinly sliced diagonally (I Used a normal Cucumber)

Directions

1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
   IRELAND FAMILY REVIEW: Ok SERIOUSLY I had my doubts but Mom/Dad LOVED these, I really really really liked these a LOT. I was not feeling like I was brave enough to try the full meal on kiddos tonight so I gave them each a piece of a burger (no pita or yogurt) and cucumbers on the side and they ate that w/o complaint. I did have a side of ranch for them to dip veggies and burger in but about 1 t.  Next time I will put the burger in the pita for them w/ ranch and work my way to the yogurt on them. 
   COOKING REVIEW: SUPER EASY Prep, I did not use Scallions, just cuz I'm not familiar. When Frying these babies up though they were touchy. by the last two patties I had it down. I figure about 7 min on each side is good and on lower medium heat. They can burn up fast. When my burnt I just easily peeled off the burnt layer and cooked up the next layer. mmm mm cant wait to have em for lunch tomorrow. 

Black Bean Brownies

I know I know....What?  They were so good the first round I made them that the group we were with asked to take the leftovers home. The second time they were a lil' extra sticky...maybe I pulled them out too soon. You WOULD NOT know they were made w/ black beans (I used my blendtec to blend) also you could substitute out the oil w/ applesauce.

Ingredients

• 1 (15.5 ounce) can black beans, rinsed and drained
• 3 eggs
• 3 tablespoons vegetable oil
• 1/4 cup cocoa powder
• 1 pinch salt
• 1 teaspoon vanilla extract
• 3/4 cup white sugar
• 1 teaspoon instant coffee (optional)
• 1/2 cup milk chocolate chips (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

** An amazing healthy alternative to Betty Crocker, although she'll always be my favorite :) **

Once a month mom Recipes We've tried and reviewed

Potato Soup (Slow cooker) 4 servings+

5 C Yukon Gold Potatoes, diced peels still on      1/2 C onions diced
3 t minced Garlic               2.5 C Chicken Broth   4.5 ounces Cream Cheese softened
.5 T Lawrys Season Salt    Cheese (optional)        Bacon (optional, cooked and crumbled)

Directions:

Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in the softened cream cheese and allow to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and bacon.

Freezing Directions:

Follow all directions above, including adding the cream cheese. Allow to cool, portion into freezer containers and freeze. To serve: Heat slowly on the stove, slow cooker or microwave until heated through. Stir often. Garnish with cheese and bacon.

Alternative Freezing Directions:

Divide and place all ingredients except cream cheese (and cheese/bacon) into gallon size freezer bags, seal and freeze. To serve: Thaw. Place in slow cooker for 6 hours on high. Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. It takes an additional 30 minutes to 1 hour. Garnish with cheese and bacon.

IRELAND REVIEW: Mom, Dad, and LouLou Liked this meal a lot. TayTay not a fan, but he suffered thru it like a sport.

Bean Enchilada Casserole Made 8x8 Tray (Vegetarian Meal)

4 oz. red enchilada sauce    4.5 oz. froz/can kernal corn   6 oz. refried bean

6-10 soft corn tortilla     6 oz. black beans, drained, rinsed

3/4 C sharp cheddar cheese shredded       5.5 oz petite diced tomatoes, undrained

Directions:

Preheat oven to 350°F. Spray 13×9-inch baking dish (or 2 8×8-inch) with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time. Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese. Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese. Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.

Freezing Directions:

Prepare according to directions above except do not preheat oven and do not bake. Instead, once assembled, cover with foil and freeze. To serve: Thaw. Bake 35 minutes at 350 degrees or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.

IRELAND REVIEW: EVERYONE in the Family Gobbled this meal up. YUMMY! 

Honey Spiced Glazed Chicken Thighs 4 Servings (Great Freezer meal)

1 lb boneless skinless chicken thighs     .5 t Salt    .5 t cracked pepper   .5 t red pepper flakes

.5 t chili powder   1 t paprika   1 t garlic powder    1/4 c honey   1 T apple cider vinegar

Honey Spiced Chicken Thighs

Directions:

Mix spices together and set aside. Mix honey and cider vinegar and set aside.

Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set in slow cooker. Pour honey mixtures over the chicken thighs. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. If you are able to baste the chicken by spooning some of the liquid over the chicken periodically during the cooking time, please do. If not, no worries.

Take chicken out of slow cooker and let rest for a few minutes. Feel free to spoon excess glaze over chicken before serving.

Freezing Directions:

Mix spices together and set aside. Mix honey and cider vinegar and set aside. Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set inside a gallon freezer bag. Pour honey mixture over chicken thighs, seal and freeze. To serve: Thaw. Place chicken and glaze into slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. If you are able to baste the chicken by spooning some of the liquid over the chicken periodically during the cooking time, please do. If not, no worries.

Take chicken out of slow cooker and let rest for a few minutes. Feel free to spoon excess glaze over chicken before serving.

IRELAND REVIEW: EVERYONE in the Family Gobbled this meal up. YUMMY! 

Spinach Ricotta Stuffed Shells 4 Servings (Vegetarian Meal)

9-15 Jumbo Pasta shells    9 oz. marinara sauce    11.25 oz ricotta cheese

3/4 C Chopped Spinach    .5 t garlic powder     1/4 c grated Parmesan

1/4 t salt  1/4 t pepper    cooking spray

Directions:

Stuffed Shells in preparation, yum!

Heat oven to 400 degrees. Cook the pasta according to the package directions, al dente. Drain and run under cold water to cool. Spread the marinara sauce in the bottom of a large baking dish. In a bowl, combine the ricotta, spinach, garlic powder, Parmesan, salt and pepper. Spoon the mixture into the shells and place them on top of the sauce. Drizzle some of the sauce over top. Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.

Freezing Directions:

Prepare as indicated above but before baking, cover them with foil and freeze. To serve: Thaw. Heat oven to 400 degrees and bake for 10-12 minutes.

Alternative Method: Prepare stuffed shells only. Flash freeze the shells and after frozen, place in a gallon freezer bag for future use. To serve: Remove the number of shells needed for your dinner. Thaw. Place in a baking dish with marinara and bake at 400 degrees for 10-12 minutes.

IRELAND REVIEW: EVERYONE in the Family Gobbled this meal up. YUMMY! 

Broccoli & Cheese Stromboli (Vegetarian Meal)

This is a meal the kids helped me prepare, we had a good time doing it!

Prep Time: 12 mins  Cooking Time: 20 to 25 mins

Ingredients:

1 package pre-made pizza dough 
2 cups broccoli florets (blanched and chopped)
1 cup good marinara sauce
2 tablespoons ricotta cheese
1 teaspoon oregano
1 1/2 cups part skim mozzarella
Grated Parmesan for sprinkling
1 egg
1 tablespoon water

Preheat the oven to 400 degrees. In a small bowl mix together ricotta, sauce and oregano. Roll out pizza dough on a floured surface into a rectangle. Spread sauce mixture evenly on dough leaving room on the sides for crimping. Top with broccoli and mozzarella. Sprinkle the top with some Parmesan. Starting at one end roll the dough up and crimp the edges to seal. Transfer to a greased cookie sheet. Crack egg into a small bowl, add water to egg and whisk to form egg wash. Brush the top of the dough with egg wash and poke a few holes to let steam out. Cook for 20 to 30 minutes or until crust is well cooked and golden brown. Be sure to let it cook until it’s good and crusty – otherwise the inside will be too doughy. Let sit for 5 minutes before slicing. Serve with extra marinara for dipping. Makes approximately 8 slices.

IRELAND REVIEW: EVERYONE in the Family Gobbled this meal up. YUMMY! You could really get creative w/ the veggies you chop up and throw in this meal. I also think having the kids help prepare it, make them more excited to eat it. :)

Mini Vegetarian Meatloaves (Vegetarian Meal) 

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Ingredients:

• 1 large egg, beaten (or egg substitute, I used 1/4 cup pumpkin puree)
• 0.75 cups milk
• 0.5 cups quick oats, uncooked               1 teaspoon salt          
• 2 cups ground beef substitute (I used Lentil and Rice Ground Beef Substitute)
• **See Recipe Below for beef substitute**
• 6 ounces mild cheddar cheese, cubed (or cheese of choice, I like Meunster)
• 0.67 cups ketchup                       0.25 cups brown sugar or sucanat, packed
• Beef Substitute: 
  • 2 cups Brown rice
  • 2 cups Green lentils
  • 2 tablespoons Montreal steak seasoning
  • 1/4 cup olive oil
  • 1/2 cup vital wheat gluten*
  • 1 cup rolled oats
  *for a gluten-free option, replace wheat gluten with:
  • 1/4 cup diced and sauteed or marinated mushrooms
  • 1/4 cup mashed potatoes
  Directions on beef substitute.
  Boil rice, lentils and steak seasoning until slightly soft (I put them in my rice cooker on brown rice setting). Drain any excess water, if necessary. Combine with remaining ingredients. Spread into a large pan and bake at 300F for 1 hour, stirring occasionally to evenly dehydrate mixture. Store in portion-sized freezer bags. It will keep in the refrigerator for 1 week or freezer until used.
  *Cooking this made my house smell YUMMM-O

• Directions:

  Preheat oven to 350. Spray or grease muffin tins.
  Combine beaten egg, oats and salt in large bowl. Add the ground beef substitute and mix well. Divide mixture into equal portions and insert one cheese cube into center of “meat.” Roll in your hands to form the “meat” into a ball around the cheese. Place into muffin tin and continue with remaining “meat” and cheese. (Alternate directions: You can scoop the meat mixture into the muffin tin wells and then insert the cheese cubes in the center and scoop “meat” over the top…I found this to be a little faster.) Combine ketchup and brown sugar in a separate bowl, stir thoroughly and spread over each mini meatloaf.
  Bake uncovered for 15-20 minutes at 350.
  

  Freezing Directions:

  AFTER baking, cool, divide among freezer bags and freeze. To serve: Thaw. Reheat in oven at 350 for 10-15 minutes or in microwave for 1 minute.
  IRELAND REVIEW: EVERYONE in the Family Gobbled these up, I was surprised that the kids would go for them. YUMMY! 
  But I DO NOT LIKE THE NAME of this MEAL.... they do NOT taste like a substitute to Meatloaf in my  opinion at all, but I DO LIKE this meal.....maybe we could find a name to describe the Grainy, beany deliciousness of this lil' loaf.
  
  
  
  

  Penne Pasta with Zucchini and Basil Pesto 6 Servings (Vegetarian Meal) 

  
  
  Ingredients:
  1 box (13.25 oz.) Dreamfields Penne (or use any short, tubular pasta of your choice)
  salt, for pasta cooking water
  2 medium zucchinis (8-10 inches long) cut into half-moon shapes
  1 T minced fresh garlic
  1 T olive oil
  salt and fresh ground black pepper, for seasoning zucchini
  2/3 cup Basil Pesto with Lemon (or use any basil pesto of your choice; use more or less pesto to taste)
  1/2 cup pasta cooking water
  
  Instructions:
  

  Fill a large pot with water, add about 2 tsp. salt, and let the water come to a boil while you prep other ingredients.  Wash zucchini if needed, cut off ends, then cut in half lengthwise and slice into half-moon slices.  (If the zucchini is really large, you might want to cut it into fourths before slicing.)  Measure out 2/3 cup basil pesto, and mince enough fresh garlic to make 1 tablespoon.

  
  

  As soon as the water comes to a boil add the pasta, stir, and reduce heat to medium, or high enough to keep the water at a gentle boil.  Cook pasta as long as directed on the package, then measure out 1/2 cup pasta cooking water before you drain the pasta.  (Don't overcook, the pasta should still have some bite to it.  I cooked my pasta exactly 9 minutes.)

  
  

  While pasta is cooking, heat the olive oil in a very large frying pan (big enough to hold all the pasta when it's cooked.)  When oil is hot, add the minced garlic, turn heat down to medium, and saute just until you can start to smell garlic, about one minute.  (Don't let the garlic burn!)  Then add the sliced zucchini, season to taste with salt and fresh ground black pepper, and saute until the zucchini is tender-crisp, about 5 minutes.  (Taste a piece to see if it's as done as you like it.  I stop cooking when it's still a little crisp.)   Add the pesto to the cooked zucchini and gently stir to combine.  (If the pasta is not done yet, turn off the heat.)

  
  

  Add the drained cooked pasta to the zucchini/pesto combination and gently mix together, adding as much pasta cooking water as you think it needs to get the mixture nicely combined.  Serve hot.

  This quick pasta dish is a tasty and comforting way to use zucchini.

  IRELAND REVIEW: Dad loved this meal, TayTay loved the noodles but suffered thru the veggies, LouLou ate it up ok as well, Mom, I thought it was ok, would have been better w/ more lemon, I used just pesto, not lemon pesto.