1 box of noodles. I like either the Barilla Protein Plus elbows, or rotini. Or any brand of LARGE elbows.Cook until al dente. Sauce:2 Tbsp butter2 Tbsp all-purpose flour Melt butter on medium heat, in sauce pan and sprinkle in flour stirring constantly with a whisk.As flour begins to thicken the butter add: 1 1/4 cup of scalded milk OR half and half, OR fat-free half and half. Don’t worry. I’m not going to judge you either way. Continue to whisk sauce and add:1 cup of shredded SHARP cheddar cheese1/2 cup of shredded mozzerella1 cup of scalded milkpinch of nutmeg, [Read more...]

Got to talking about this recipe with a friend and as long as I was going to type it up, I figured I’d share it with all of you. I ripped this out of a magazine sometime in the last 10 years… it’s origins are unknown. 2 cans of enchilada sauce1 T olive oil1 onion diced1 small red pepper diced (I usually leave this out, I don’t know why.)3 garlic cloves, minced1 15oz can of black beans rinsed10-12 corn tortillas, softened according to package directions1-2 cups of shredded cheddar Preheat oven to 425 degrees. Pour enough enchilada sauce into an [Read more...]

And yes it is the best ever in the history of the whole wide world. Just in case you were wondering. When I was pregnant with Sadie I ate Tomato and Zucchini Soup at Whole Foods like it was my JOB and I needed overtime to survive. I finally experimented with about 4 different recipes and came up with this one. It tastes egg-zactly like Whole Foods and you can make it with or without the zucchini. I used to make it plain all of the time but once I added the zucchini I couldn’t go back. You need:3 large [Read more...]