Category: Main Course
Macaroni and cheese lovers get ready for a stuffed pepper recipe you cannot help but love! This vegetarian stuffed pepper is packed with gooey cheesy goodness.
Preheat oven to 400 degrees F.
Bring water to a boil and then properly salt it. See the instructions in my video for perfect pasta.
Cook pasta per package instructions.
Melt butter over a medium-low heat. Sift in the flour and mix to thoroughly combine.
Add sea salt and slowly work in milk. Turn heat up to medium-high and bring to a simmer. Cook for 2 minutes over a low simmer, reducing heat as needed. The mixture will thicken.
Turn off heat and when the mixture stops bubbling, add in cheese.
Add a handful of the cheese, mix in until fully melted, then add more. You can leave the pan on the burner to assist with melting the cheese. Be careful not to burn.
Using a slotted spoon, scoop out cooked pasta, shaking off all excess water. Transfer to cheese mixture and mix to fully coat.
Do not strain or rinse the pasta.
Do until all pasta is mixed into the cheese mixture and serve.
Chop the tops of the peppers off and scoop out the seeds. Fill pepper with cheesy macaroni. Top with remaining shredded white cheddar cheese. Mention how to buy bell pepper video
Bake for about 10-15 minutes until cheese is melted. Sprinkle with chopped parsley if desired, serve warm.
Broccoli lovers get ready. In this video I show you how to make an easy and healthy broccoli pesto that is swirled into a creamy and decadent macaroni and cheese. It is everything you need in a comfort food.
Add walnuts to the food processor and finely chop them. Add in broccoli and pulse until minced. Add in olive oil and pulse to combine.
Bring water to a boil and then properly salt it. See the instructions in my video for how to salt your pasta water.
Cook pasta per package instructions.
Melt butter over a medium low heat. Sift in flour and mix to thoroughly combine.
Add sea salt and slowly work in milk. Turn heat up to medium high and bring to a simmer. Cook for 2 minutes over a low simmer, reducing heat as needed. The mixture will thicken.
Turn off heat.
Add a handful of the cheese, mix in until fully melted, then add more. You can leave the pan on the burner to assist with melting the cheese. Do not turn the heat back on or you risk the cheese sauce breaking.
Using a slotted spoon, scoop out cooked pasta, shaking off all excess water. Transfer to cheese mixture and mix to fully coat. Do not strain or rinse the pasta.
Do until all pasta is mixed into the cheese mixture.
Add spoonfuls of the broccoli pesto to the mac n cheese, and fold in to create a marbled effect. Top off with chopped parsley and serve.
Craving mac and cheese but want a healthy alternative? This dish is not only tasty and nutritious, but it’s also vegan. This whole wheat pasta with a cauliflower cheese sauce only has 3 ingredients. It is super easy to make.
Add water to a pot and bring it to a boil.
Add in 1 tablespoon of salt per pound of pasta you are planning to cook. For this recipe, you’ll need about 1/2 tablespoon of salt. Bring the water back to a boil. Only add salt to boiling water. Prolonged contact with salt can cause pitting on stainless steel surfaces, and salt placed in cold water takes longer to dissolve.
Add in 8 ounces of whole wheat elbow macaroni and cook according to package recommendations. While the pasta is cooking, let’s make our sauce.
Add a little bit of olive oil to a pan. (NOTE: Because we are planning to mostly steam the cauliflower, you don’t have to do this step, but you can.)
Add in 1 head of chopped cauliflower. Saute the cauliflower a little bit.
Add in 1 cup of vegetable broth, or until the bottom of the pan is covered by about 1/4 inch.
Bring the broth to a simmer, cover, and steam until the cauliflower is fork tender.
Once cauliflower has cooked, remove it from the pan using a slotted spoon (so excess liquid stays in the pan), and place it in a food processor. Puree until smooth.
Add the puree back into the pan you used to saute the cauliflower.
Once the pasta is done, add it directly to the pan with the cauliflower puree. Do not drain the pasta, simply use a slotted spoon. The starches from the pasta water will help make the sauce creamier.
Mix the pasta and cauliflower puree, over low heat until the pasta is fully covered. If the sauce is too thick, you can add in a little more vegetable broth to thin it out if needed. Salt and pepper to taste.
Plate and serve.
You can tell carbs to eff off and still eat tasty things, like this delicious lasagna made from zucchini rolls. It’s low on carbs but big on flavor! If you love pasta, zukes, and spinach, you are in the right spot.
Prepare the filling by adding a 15 ounce container of ricotta cheese to a mixing bowl. Then add in 1/3 teaspoon black pepper, 1/4 teaspoon sea salt, one egg and mix it all together.
Make sure the egg is fully mixed into the ricotta.
Add in 9 ounces of chopped, frozen spinach that has been fully thawed and strained. Mix together until it is evenly spread throughout.
Cut off the top and bottom of the zucchini. Then take a large peeler and use that to shave off strips. Use the whole zucchini.
Lay out the strips of zucchini.
Spread the spinach and ricotta mixture on each strip so it makes a thin layer.
After the mixture has been spread, roll each piece up.
Place each roll, one by one, in a baking dish that has about an inch of marinara sauce in the bottom of it.
Top the rolls off with the remaining marinara sauce and some shredded mozzarella.
Put the dish in the oven to bake for about 30 minutes or so at 425 degrees F, until it bubbles around the edges and the cheese on top is melted.
Let it cool for a few minutes, then top it off with some fresh, chopped parsley.
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