We installed a doggie door for Keenan this weekend.
A few hundred swear words later it’s done!
Now we just have to convince Keenan that it is safe to pass through. He is scared to go through it and won’t get very close to it either. We’ve tried to give him treats through the window and give him lots of praise. No dice.
Any ideas?
Mexican Mac and Cheese
Adapted from How Sweet It Is
2 boneless, skinless chicken breasts, boiled and shredded
2 cups dry whole wheat elbow noodles
1 cup red onion, chopped
1/2 cup green pepper, chopped
1 cup red pepper, chopped
1 cup corn
3 garlic cloves, minced
1 Tablespoon olive oil
1/2 Tablespoon cumin
1 teaspoon chili powder
pinch of cayenne pepper
1 Tablespoon butter
1 Tablespoon flour
2 cups skim milk
1 cup grated monterey jack cheese
1 1/2 cups grated 2% sharp cheddar cheese
1/4 cup grated parmesan cheese
1/4 cup panko bread crumbs
salt and pepper
cilantro to garnish
Directions:
1. Preheat oven to 350 degrees. Prepare pasta water, bring to a boil, and cook noodles.
2. While noodles are cooking, heat a skillet on medium heat and add olive oil. Add onions and peppers and saute until soft, about 5-6 minutes.
Add garlic and corn and cook for another minute. Add shredded chicken and cumin, chili and cayenne, mixing to combine. Turn heat down to low.
3. Whenever pasta is done, just make sure to drain it and add it to the chicken/pepper mix.
4. Heat a small saucepan on medium heat and add butter. Once butter is sizzling, add flour and whisk to create a roux. Cook flour mixture for about 1-2 minutes, whisking continuously. Add milk and turn heat down medium-low.
5. Add cheeses and stir, allowing cheese to melt and and sauce to thicken. It will take about 5-8 minutes for sauce to thicken – keep and eye on it and stir every minute or so to ensure the bottom is not burning. Once sauce is thick, add it to the chicken and pasta and mix to combine.
6. Top with bread crumbs, salt and pepper.
Bake for 20 minutes, or until cheese is golden. Serve with cilantro. Serves 6. About 1 1/2 cups per serving.
Nutrition Notes: Well, cheese and pasta are not exactly healthy but this dish is really rich so I found that the 1 1/2 cup serving was enough to satisfy me. Using 2% cheese does cut down on the fat but I didn’t have 2% monterey jack cheese. Adding those peppers, corn and onion add bulk without adding fat or many calories!
Taste Test: As soon as I saw this recipe, the ingredients went on my grocery list and it did not disappoint! Absolutely creamy deliciousness! (How often do I say “delicious”? – probably in like every blog post!) But this was excellent and I think Wholesome Husband ate 1/2 the dish! I may add a jalapeno pepper next time! YUM! You can easily sub the chicken for ground sirloin or eliminate the meat all together!
We installed a doggie door for Keenan this weekend. A few hundred swear words later it’s done! Now we just have to convince Keenan that it is safe to pass...
4. Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.
but tonight we will be enjoying the fireworks with some friends!
And a wonderful recipe to share!
