Mac and Cheese with Ham

This is an extremely flavourful, cheesy version of Mac & Cheese. Loved by the entire family! Throw in whatever veggies you have around for added benefit.

Macaroni and Cheese With Ham 

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 1 cup diced cooked ham
• 1/3 cup flour
• 3 cups milk
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/16 teaspoon cayenne pepper
• 2 1/2 cups shredded old cheddar cheese
• 3 cups uncooked whole wheat macaroni
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 
  

Directions

1. In a saucepan, melt butter over medium heat; saute onion and ham until onion is soft.
2. Add flour and cook, stirring until well mixed.
3. Slowly add milk, whisking constantly, until mixture starts to thicken.
4. Add mustard, salt, pepper and cayenne.
5. Stir in cheddar cheese until just melted.
6. While making sauce, cook macaroni in a separate pot, until tender but firm.
7. Drain and put back into pot.
8. Combine with sauce, then pour into a 2 litre baking dish or casserole dish.
9. In a small bowl combine parmesan and bread crumbs.
10. Sprinkle over macaroni mixture.
11. Broil for about 3 minutes, until brown.

30 min | 30 min prep

SERVES 6

Linguine with Shrimp, Tomatoes and Feta

This is the perfect summertime pasta.  Its light, colourful and delicious!  If I am serving to a large group I will make 2 batches - one with shrimp and the other with chicken.  If you cannot find whole wheat linguine use whole wheat spaghetti or regular linguine if preferred. Bon Appetit!  

Linguine with Shrimp, Tomatoes and Feta Sabraw 

Ingredients 1 pound medium shrimp (about 40) 2 pints vine-ripened cherry tomatoes 4 large garlic cloves 1 bunch scallions 1/4 cup extra-virgin olive oil 1/2 cup finely chopped fresh basil leaves 1 1/2 cups crumbled feta (about 6 ounces) 1 pound dried whole wheat linguine Instructions Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well. Halve tomatoes and mince garlic. Finely chop scallions.  In a large bowl stir together all ingredients except linguine with salt and pepper to taste.  Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes. In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.

Gourmet | July 1997


Yield: Makes 4 servings

Homemade Ravioli

Here's something I invented for dinner tonight. I had a few items to use up in the fridge so I put my creativity to work and here is what I came up with. If I do say so myself - it was delicious!!!


Try different stuffings and let the kids help out with the assembly.


Wonton Wrapper Ravioli


1 package store bought wonton wrappers
1 container light ricotta cheese
1 package frozen spinach - defrosted and squeezed dry
6 slices prosciutto diced
1/2 jar of pesto sauce
1 jar tomato sauce, heated


Instructions


Mix the ricotta, spinach, prosciutto and pesto together in a bowl.

Lay 12 of the wonton wrappers out on a flat work surface, and wet them lightly around the edges by brushing with a little water. Divide the cheese mixture among the wrappers, mounding approximately 1 tablespoon in the center of each. Cover with the remaining wrappers, aligning them with the squares beneath, and press gently around the edges to seal.  Repeat process with remaining 12 wrappers.

Bring 3 to 4 quarts of water to a strong boil in a large saucepan. Carefully place the filled wontons in the boiling water one at a time so they do not stick together or to the bottom of the pan. I usually cook them in two batches to be safe.  After a minute or so they will float to the top. Continue boiling gently for about 5 minutes.

Drain the ravioli and serve four per person, with sauce drizzled on top.

Fun healthy take on Lasagna

Kids get bored of the same old layered lasagna, afraid of what parents may be trying to sneak inside : ) Here is a healthy recipe that is so easy to make and kids can be included to do the assembling. The great thing about many of my blog recipes is that they are versatile. Be creative- try different cheeses, make it vegetarian by omitting the turkey and adding in chopped, cooked spinach....  

Lasagna Pinwheels

Ingredients:


1/2 pound ground
turkey   
15 ounces part-skim ricotta
cheese   
1 cup shredded part skim
milk mozzarella cheese   
1/4 cup Parmesan
cheese   
1/3 cup Egg substitute or 1
egg whisked   
2 Tbsp chopped fresh
parsley   
8 whole wheat lasagna
noodles - cooked and drained   
2 cups low-sodium pasta
sauce



Directions:
Preheat oven to 375°F. Coat rectangular 2-quart baking dish with non-stick cooking spray.  


Brown turkey in non-stick skillet. While turkey is cooking combine ricotta, mozzarella, parmesan, eggs and parsley in medium mixing bowl; stir to blend. Spread a scant 1/4 cup cheese mixture on each lasagna noodle. Roll up starting with a short end. 

Place seam side down in baking dish. Add pasta sauce to turkey in skillet and heat. Pour sauce over rolls in baking dish. Cover with foil. 


Bake 30 to 35 minutes or until heated through. Let stand 5 minutes before serving.

Makes 8 servings.