You have to know that I made this recipe super simple and totally skimped on the cheese (I went generic), and it still turned out extremely flavorful and fulfilling!
I feel like that is definitely saying something!!!
Last week, I got back to the cookbooks and back into the kitchen and it was glorious!
Let me tell you that life has been packed full and fun, but the BOY and I have also enjoyed our down time sitting in front of the fire. Friday night, we watched an episode of Sherlock without doing anything else…no computers, no wine or popcorn, just lights off snuggled up with Cooper enjoying the quirky show’s start of the season.
Speaking of starts, how are you adjusting to the start of the new year???
We had the most incredible New Years Eve weekend in Wisconsin with a couple of couples, two dogs, and a baby. We cooked meals, played games, went for walks, and rang in 2017 with tons of enthusiasm and joy.
I can’t say that I could ask for a better way to start the year. I have a bunch of goals/plans/ideas for 2017 but I feel like I am still wrapping my head around the quick finish to 2016 and all of the changes that came our way.
For the most part, we are settled. We love our new place (that we are renting) and our neighborhood. Like I said, it certainly doesn’t hurt to have a wine bar, yoga studio, and coffee shop directly across the street. I am working two newish jobs and both are going well along with treating some private clients and teaching private yoga sessions. All in all, work is time consuming and fulfilling.
Since the weather got COLD COLD COLD, I have been taking the workouts indoors. The BOY and I were doing some personal training at the end of last year, but taking a (hopefully quick) break from it right now. I am exploring and growing on my yoga mat and meeting friends at the barre for a totally different workout. With an evolving schedule, finding time for workouts and self care has been tough, but I think I found my stride.
I am teaching a bunch of kids yoga and working HARD to find some consistent adult classes in the city. We are meeting new friends and reconnecting with old friends. For the most part, Cooper is settling in to his new home. I think he misses the stairs (we’ve caught him trying to sneak out our door for the stairs a few times), but loves finding new places to hide (ie his new Amazon box) and continues to try to eat everything.
The BOY won the commute lottery and living this close to work has been great for him. He also loves that any kind of food he wants can be delivered to our front door by Eat24, Amazon, or anyone else delivering Thai, Mediterranean, or Chicago style pizza. A day doesn’t go by where he hasn’t found a new restaurant in the neighborhood that we HAVE to try.
Which brings us back to the food. In attempt to be fiscally and waist line responsible, we have been cooking in a bunch this month and eating out less. In an attempt to make this process less painful, I decided to make a feast last week. This Mac N Cheese recipe seemed like the perfect hearty food for a cold Friday night and for protein, we whipped up a batch of Clean Meatballs.
This mac n cheese recipe was easy and low fuss but the flavor was fantastic! And I promise it wasn’t too spicy! The meatballs were random but pretty amazing! Even the BOY was talking about how much he liked them.
Friday night, I ate mine with a side of Mac N Cheese, but Saturday leftovers were all about the spaghetti squash.
What are your 2017 goals??? Any life updates???
Spicy Mac and Cheese
From The Whole Foods Market Cookbook
- 3 Tbsp butter
- 1 1/2 cup onion, chopped
- 3 cloves minced garlic
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 1/4 cup unbleached all purpose flour
- 2 cups milk (I used 1%)
- 1 large jalapeno pepper, seeded and chopped
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 2 cups canned diced tomatoes, undrained
- 1/2 cup grated mozzarella cheese
- 1/2 cup grated cheddar cheese
- 1/2 cup grated Swiss or Jarlsberg cheese
- 1 lb penne pasta, cooked and drained
- 1/2 cup grated parmesan cheese
- 1/2 cup dried bread crumbs (I used crusty bread in the food processor)
- Vegetable oil or Cooking spray
Preheat oven to 350 degrees. Melt the butter in a large sauté pan and add onion, garlic, cumin, and coriander. Cook for 2-3 minutes, stirring often, or until onion is soft. Mix in the flour, and cook mixture over moderate heat for 1 minute, stirring constantly. Using a wire whisk, slowly incorporate the milk into the onion mixture until the flour and milk are blended. Bring this to a boil, lower the heat to simmer and stir in the jalapeno pepper, cayenne pepper, salt, and tomatoes with their juice. Simmer for 15 minutes.
Remove the pan from the heat and stir in the mozzarella, cheddar, and Swiss cheese, blending until well mixed. Combine the sauce and cooked pasta in a large mixing bowl. Place the sauced pasta in a 9 inch greased baking dish. In a small bowl, mix the parmesan cheese with the bread crumbs. Sprinkle the cheese and bread crumb topping over the pasta. Bake for 30-35 minutes, until the topping is golden brown.
The Eat-Clean Diet Cookbook by Tosca Reno
1 1/2 lbs. lean ground turkey or chicken
1/2 cup finely chopped onion
1 egg, lightly beaten
1 cup breadcrumbs
2 T. fresh parsley, finely chopped
2 T. fresh basil, finely chopped
2 T. fresh oregano, finely chopped
2 cloves garlic, passed through a garlic press
1 tsp. sea salt
1 tsp. freshly ground black pepper
1. Preheat oven to 400 degrees.
2. In a large bowl, place egg and breadcrumbs or oat bran. Add spices and mix well. Add remaining ingredients and mix well. Using an ice cream scoop make meatballs and place on prepared cookie sheet. Place in hot oven and bake for 20 minutes or until golden.