Healthy Macaroni And Cheese

Good Kids Food

Now We’re Cooking TV show teaches fun, fast and healthy cooking to give your kids good food. Check out the show by clicking here.

1/2 lb. cooked whole wheat elbow macaroni
2 cup whole milk (or 1 % (or 2%) milk)
1 ½ cup diced white cheddar cheese
½ cup diced Parmesan
¾ tsp. salt
¼ tsp. cayenne pepper
Wondra™ flour to thicken

Macaroni Baked

Optional:
1 cup seasoned bread crumbs
¼ cup cheddar cheese-grated

1. Place milk in heavy sided sauce pot. Using medium flame, heat slowly to a scald. (just below a boil)
2. Add salt and pepper, and reduce heat and stir in flour gradually until the desired thickness is achieved.
3. Stir in cheese, continue to stir and heat on low until cheese is melted.
4. Combine elbows and sauce, serve as is or pour into casserole and top with crumbs and cheese.
5. Bake for ½ hour until top is crusted.

FoodSmart Quick Tips:

• You can transition your kids into whole foods by using gradual techniques.
• In this recipe; start with the scratch recipe technique and use yellow cheese first with a pasta wheat white blend. Then when they get used to that switch to a white cheese.
• Finally switch to a 100% whole grain pasta.
• Remember that it may take up to 14 exposures to a new food before a child is willing to try it. Don’t make a big issue about it!

Crab - Maryland Recipes

Imitation Crab

The Maryland blue crab is having a hard time maintaining sustainable levels in the Chesapeake Bay. If we could give them a rest for a couple of years, then they may be able to make a comeback. These fun, fast, healthy recipes as aired on Now We’re Cooking, may help to Save the Crabs !! Imitation crab is made from cod, haddock, catfish and other fish scraps combined with sugars and other additives. Why not make imitation-imitation crab and help save the Maryland crab!

Potato Crab Cakes

Recipe Ingredients

1 medium baking potato
1 lb. cod fillet
Salt and Pepper
1 tsp. seafood seasoning
2 Tbs. sliced green onion top
1 Tbs. fresh parsley-minced
1 small garlic clove-pressed
1 Tbs. lemon zest
1 Tbs. red pepper-minced
1 Tbs. fresh minced oregano
2 oz egg white
1 clove garlic -minced
whole grain cornmeal
Safflower oil

1. Peel and dice potato, microwave, covered with ¼ cup water until tender, drain and mash.
2. Cut fillets as needed so that they are all approximately the same thickness. Season both sides with seafood seasoning, and sear until brown on both sides in a non-stick skillet.
3. Combine potatoes and flaked fish, and all other ingredients except the cornmeal and oil.
4. Spray pan with safflower oil, and heat on medium heat until hot.
5. Shape cakes and dust with cornmeal. Sear on both sides until brown.
6. Finish in oven for 15 minutes, at dinner service.

Cocktail Sauce
¾ cup ketchup
2 Tbs. horseradish
2 TB lemon
1 tsp. lemon zest
dash tobacco
1 tsp. Worcestershire

Combine all ingredients.

Cheesy Crab and Artichoke Dip
1 LB catfish fillets
½ tsp. seafood seasoning
2 pkg. non-fat cream cheese
1 cup reduced-fat mayonnaise
3 garlic cloves-pressed
½ cup red pepper-diced
1 can (14 oz) artichoke hearts in water-chopped
¼ cup onion-minced
4 oz Parmesan cheese-grated
1 lemon-zest, and juice
½ tsp. lemon pepper seasoning
1 pkg. whole wheat flour tortilla

1. Prepare catfish fillets as in above recipe using seafood seasoning.
2. Combine all remaining ingredients except tortillas.
3. Mix well and bake at 375º, for ½ hour or until hot.
4. Cut tortillas into 8 pie shaped wedges. Arrange on stoneware pan and sprinkle with additional lemon pepper seasoning.
5. Bake tortillas at 375º for 15 minutes or until brown.

Easy Turkey Recipes

Fun, Fast, Healthy FREE Recipes For Turkey Left-Overs

Are the holidays getting you down on turkey? Here are some left-over turkey recipes that are just a bit different. Left over turkey does not have to mean unending meals of turkey sandwiches. Try something new with these healthy turkey left-over recipes. These were prepared on the Now We’re Cooking TV show, episode called Encore, Encore, Encore! Check out the Now We’re Cooking show.

Pumpkin Split Pea Soup

2 qt. de-fatted turkey stock
1 lb. split peas
½ tsp. cayenne pepper
2 bay leaves
1 medium onion-diced
2 stick celery diced
3 cup butternut squash-diced
½ tsp. salt
¼ tsp. nutmeg
1 or more cup of left over turkey pieces

1. In a 4 qt. sauce pot combine stock, peas pepper and bay leaf. Heat to a bowl and simmer for 30 minutes.
2. Add diced onion and celery. Simmer for 20 minutes.
3. Add all other ingredients and simmer 10 minutes. Serve with crusty whole grain bread.

Turkey Calzone

2 Tbs. semolina flour
1 pizza crust (preferably whole wheat)
1 tsp. Italian Seasoning
2 cloves garlic-pressed
3 oz. part skim mozzarella cheese
1 cup cooked turkey strips
½ cup chopped broccoli
¼ cup sliced mushrooms
¼ cup red pepper-diced
3 oz. parmesan cheese-grated
1 egg
pizza sauce

1. Stretch crust out on a semolina dusted stone to about 12″ diameter. Sprinkle with Italian Seasoning Mix.
2. Add all ingredients from garlic to peppers. Place all ingredients on one side of the crust. Top with 2 oz. grated cheese.
3. Lightly whisk egg with fork and brush edges of crust with egg using a pastry brush.
4. Fold over crust to close and pinch to seal.
5. Combine 1 tsp. of Seasoning Mix with egg mixture and brush on exterior of crust.
6. Grate remaining cheese over outside.
7. Bake at 500º for 12-15 minutes or until golden. Serve with hot pizza sauce.

Mexican Turkey Fajitas

turkey mixture
1 tsp. olive oil
1 med. onion-sliced
½ cup sliced red pepper
¼ tsp. cumin
¼ tsp. chili powder
pinch cayenne pepper
pinch salt
2 cloves garlic
2 cup cooked turkey-strips
1 (14 oz.) can beans of your choice-drain and wash

1. Sauté onion and pepper in skillet with olive oil. Sprinkle with spices.
2. When onion is translucent add pressed garlic, turkey and beans.
3. Stir and cook for approximates 5 minutes.
4. Serve with Assorted Condiments of your choice

1 pkg. WW flour tortilla-warmed
shredded lettuce
diced tomato
chopped avocado (or guacamole)
sliced black olives
sour cream
salsa
shredded cheddar cheese

Turkey and Cantaloupe Stuffed Zucchini

2 small zucchini
1cup diced cantaloupe
¼ cup diced celery
½ cup reduced fat mayonnaise
1 tsp. curry powder
½ cup chopped cashews-divided
salt and pepper

1. Cut zucchini length wise from end to end making 2 boats out of each zucchini and discarding a ½ inch strip from the center.
2. Strip the seeds out of the zucchini boats using a Parisian scoop.
3. Sear each boat in a hot skillet until brown. (cut edge only)
4. Combine all other ingredients, reserving some cashews for garnish.
5. Mix well.
6. Fill boats with salad and top with cashews.