Roasted Vegetables

• 10 brussel sprouts, quartered
• 2 small onions, quartered
• 1 medium zucchini, halved and sliced
• 1 medium yellow summer squash, halved and sliced
• 1/2 pound fresh baby carrots
• 1 cup fresh cauliflowerets
• 1 cup fresh broccoli florets
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 1-1/2 teaspoons dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper 
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• Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat.
• Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally. Yield: 9 servings.

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Carrot Ginger Soup

BOMA! Crrot Ginger Soup

Ingredients:
Cornstarch Slurry - (1/4 cup cornstarch mixed with 1/4 cup cool water)
2 cups carrots, chunky cut
2 cups water
1/2 cup sugar, adjust as needed
1 1/2 tablespoons ground ginger
1 cup heavy cream
1 cup milk
1 cup American cheese, sliced or shredded (optional)
Method of Preparation:
1. In pot, cook carrots in water, sugar and ginger. Let simmer until carrots are soft. Using a food processer or blender, puree until smooth.
2. Add heavy cream and milk. Cook until soup is hot and slightly thick.
3. Bring to a boil, add cornstarch slurry while stirring. Bring back up to a boil. Remove from heat.
4. Add American cheese and stir well until cheese melts.
5. Adjust seasoning.
6. Enjoy!

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Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac & Cheese

Ingredients:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup skim milk
• ¼ teaspoon garlic powder
• 1 cup shredded sharp cheddar cheese
• 1/3 cup light blue cheese dressing (I used Marie’s – it’s the best!)
• 3-4 tablespoons Buffalo Wing sauce (I used Anchor Bar brand)
• 2 large eggs
• 1 large egg white
• 1 cup cooked shredded boneless skinless chicken breast
• 1 medium celery stalk, chopped small
• 4 cups cooked whole wheat or high fiber macaroni (about 8 oz uncooked)

Directions:

1. Pre-heat the oven to 400. Lightly mist a 12-cup muffin tin with cooking spray and set aside.
2. In a large sauté pan, melt the butter over medium heat. Add the flour, mixing it into the butter until thick. Stir in the milk and garlic powder and raise the temp to bring the mixture to just under a boil. Add the cheddar cheese and whisk mixture together until thoroughly combined into a cheese sauce.
3. Remove the cheese sauce from heat and then mix in the blue cheese dressing and Buffalo wing sauce. Beat together the eggs and egg white and then stir into the cheese sauce until combined.
4. Add the chicken and celery to the cheese sauce and stir together. Add the macaroni and continue to stir until coated. Spoon the macaroni mixture evenly into the prepared muffin tin.
5. Bake for 15 minutes or until the tops slightly brown. Let cool at least 15 minutes before removing from muffin tin. Letting the “muffins” cool before removing them from the pan is crucial if you want them to stay together.

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Spinach & Artichoke Dip

Spinach & Artichoke Dip

• 10 ounces frozen chopped spinach
• 15 ounces artichoke hearts, drained & chopped
• ¹⁄₂ cup parmesan cheese, shredded
• 8 ounces cream cheese, softened
• ¹⁄₂ cup sour cream
• 1 cup mozzarella cheese, shredded
• ¹⁄₂ teaspoon garlic, minced
• ¹⁄₈ teaspoon garlic powder
• ¹⁄₂ teaspoon salt
• ¹⁄₈ teaspoon ground black pepper
• ¹⁄₈ teaspoon ground mustard
• ¹⁄₈ teaspoon paprika

Directions

1. Preheat oven to 350°.
2. Combine all ingredients in a medium bowl and mix thoroughly.
3. Spread into an 8x8'' baking pan or similar ovenproof dish (should be able to contain about 3 cups.).
4. Bake for 15-20 minutes or until bubbly. Serve hot with bagel chips, rye bread slices, tortilla chips, cheese crackers, pita, etc!

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