Butternut Squash Macaroni and Cheese

My little one went from eating everything in sight to being the pickiest eater on the planet, and veggies are taking a hit.  I needed a way to hide them and I know a lot of parents need the same tricks to ensure their kids are getting everything they need.  She has been okay with peas, so those made an appearance but she had no idea about the squash and downed every bite…except of course the peas!  She picked those out of the bowl and gave me the, “How could you?” look.  Guessing what food she is in the mood for day by day is an Olympic sport!

1 cup Heavy Cream
1 cup Cheddar Cheese, shredded
3 Tbsp Butter, unsalted
1/2 cup Butternut Squash, cooked and pureed (I made this while making Butternut Squash Soup)
2 cups Pasta
1 cup Peas (or any veggie like broccoli, just keep in mind cooking times are different)
Salt and Pepper

Combine the first 3 ingredients in a small pot and simmer on low until completely melted.  Add butternut squash and continue warming on low.

Boil 3 cups of water, add the pasta and peas and cook for 7-9 minutes.  Drain.  Put pasta and peas back in the pot and mix the cheese sauce in with it and add salt and pepper to taste.


I added tofu to mine!  You can add any protein you desire.  Makes about 4-5 servings.


Tuna Salad

1 can Tuna, drained (albacore and chunk light are different sizes, and since we use albacore for us and chunk light for the little one, I’ll include measurements for both)
1 Celery Stalk, diced (for either)
1/2 Carrot, diced (for either)
1/4 cup Mayo in Albacore/2 tbsp in Chunk Light (a little mayo goes a long way the wetter the tuna)
1/2 avocado (for either)

Break up tuna with a fork.  Combine all ingredients.  Easy!  Makes 6-7 oz depending on what tuna is used.

It is really yummy (and healthier than bread) wrapped in a piece of romans lettuce!


Panini Sandwiches

I made the Veggie one for me and the Chicken one for my hubby. You can alternate the bread, lettuce, cheese or spread out for other things. The great thing about recipes like these are that they are simple to tweak to make your own!

Veggie -2 slices of Multigrain Bread
             -Apple Cinnamon BV (SEE RECIPE)
             -Half of an apple, sliced
             -Arugula/Spinach mix
             -2 slices of mozzarella cheese
             -Tomatoes, sliced

Chicken -2 slices of seedless Rye Bread
               -Spicy Mustard
               -Arugula/Spinach mix
               -2 slices of Swiss cheese
               -Tomatoes, sliced
               -8 oz. Chicken breast, cooked

Put all ingredients on the bread and press on the panini grill for about 5 minutes, or until cheese is melted and bread is toasted. May take different amount of time depending on what you put on the sandwhich.

Italian Hippie Salad (for Carnivores)

-2 handfuls of arugula/spinach mix
-1/2 container of sprouts
-1 can black olives
-2 cups cooked pasta (bowties/elbows/penne/any pasta not long)
-2 carrots, peeled and chopped
-1/4 cup sundried tomatoes, chopped
-1/2 cup shredded cheese (mozz/parm/provo)
-1 head of broccoli, chopped
-1/2 cup chopped salami
-Italian or Balsamic Dressing

Mix everything but the dressing so it doesn’t get soggy when you store it. Add dressing right before eating each portion.

Chicken Salad

2 Whole Chicken Breast
1 Carrot
2 Celery Stalks
1/2 cup Veggie Broth/Chicken Broth (if you don’t have broth, take 3/4 of water with a tsp of each:                salt, pepper, celery salt, onion powder and garlic powder)
1/2 cup Mayo
2 tsp Honey
6 grapes, sliced
Salt and Pepper

Preheat oven to at 350°.  In a small baking pan, combine chicken breast, carrot (with peels and ends as to not waste them and get more flavor), 1 of the celery stalks (leafy tops too for same reason as carrots, other stalk will be for chicken salad) and broth in one baking dish and repeat with other breast in another (I use two 8×8 pans). 


Cover with aluminum foil and bake for 20 minutes, flip chicken, then bake another 10-15 minutes.  Let cool. 


Pulse celery in a food processor or finely chop.  Chop up or break up the chicken into small pieces.  Combine with the celery, mayo, honey, grapes, and salt and pepper to taste.  Makes about 7-8 oz./2-3 servings.

It is really yummy (and healthier than bread) wrapped in a piece of romans lettuce!