Baked Macaroni and Cheese Muffins with Hidden Veggies

Baked Macaroni and Cheese Muffins with Hidden Veggies

Ingredients:

• 2 cups uncooked macaroni pasta
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 2 eggs
• 1 cup mixed finely chopped vegetables (carrots, broccoli, and spinach work well)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray or muffin liners

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with muffin liners.

2. Cook the Macaroni: Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.

3. Prepare the Cheese Mixture: In a large mixing bowl, combine cooked macaroni, shredded cheddar cheese, grated Parmesan cheese, milk, eggs, chopped vegetables, garlic powder, salt, and pepper. Mix until well combined.

4. Fill the Muffin Tin: Spoon the macaroni and cheese mixture evenly into the prepared muffin tin, filling each cup to the top.

5. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the macaroni and cheese muffins are set and golden brown on top.

6. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before carefully removing them. Serve warm as a delicious and portable meal or snack option.

Notes:

• These macaroni and cheese muffins are a great way to sneak in extra vegetables for picky eaters.
• You can customize the recipe by adding different types of cheese or additional seasonings to suit your taste preferences.
• Leftover muffins can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

Ramen Noodle Hot Dog Stir-Fry

 

Ramen Noodle Hot Dog Stir-Fry Recipe Is a Family Favorite!!!

Ingredients:

• 2 packs of ramen noodles (any flavor)
• 4 hot dogs, sliced into rounds
• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (such as bell peppers, carrots, and cabbage), chopped
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• Green onions, chopped (for garnish, optional)
• Sesame seeds (for garnish, optional)

Instructions:

1. Prepare Ramen Noodles:

   • Cook the ramen noodles according to the package instructions until they are al dente. Drain and rinse the noodles under cold water to prevent them from sticking together. Set aside.

2. Cook Hot Dogs:

   • Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced hot dogs and cook for 3-4 minutes until they start to brown.

3. Sauté Vegetables:

   • Add sliced onion and minced garlic to the skillet with the hot dogs. Sauté for another 2-3 minutes until the onion is translucent and fragrant.
   • Add the mixed vegetables to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

4. Combine Ingredients:

   • Add the cooked ramen noodles to the skillet with the hot dogs and vegetables.

5. Prepare Sauce:

   • In a small bowl, mix together soy sauce, ketchup, and Worcestershire sauce. Pour the sauce over the noodle mixture in the skillet.

6. Season and Finish:

   • Season with salt and pepper to taste. Stir everything together until well combined.
   • Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through and the noodles have absorbed the flavors of the sauce.

7. Serve:

   • Garnish with chopped green onions and sesame seeds if desired.
   • Serve hot and enjoy your unique ramen noodle hot dog stir-fry!

Note: You can customize this recipe by adding other ingredients like mushrooms, peas, or corn for additional flavor and texture. Feel free to adjust the sauce according to your taste preferences, adding more or less ketchup and Worcestershire sauce as desired.

Garlic Butter Chicken Pasta

Ingredients:

• 8 oz pasta (linguine, spaghetti, or your choice)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup dry white wine or chicken broth
• Juice of 1 lemon
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving, optional)

Instructions:

1. Cook Pasta:

   • Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

2. Sauté Chicken:

   • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for 1-2 minutes until fragrant.
   • Add the chicken pieces to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.

3. Make Garlic Butter Sauce:

   • In the same skillet, add the remaining 2 tablespoons of butter. Once melted, pour in the white wine or chicken broth. Allow the liquid to reduce by half, stirring occasionally.
   • Return the cooked chicken to the skillet.

4. Combine and Season:

   • Toss the cooked pasta with the garlic butter sauce and chicken until well coated. If the mixture seems too dry, add some of the reserved pasta water to loosen it up.
   • Squeeze the lemon juice over the pasta and chicken. Season with salt and black pepper to taste. Toss everything together until evenly combined.

5. Serve:

   • Transfer the garlic butter chicken pasta to a serving platter or individual plates.
   • Garnish with chopped fresh parsley and grated Parmesan cheese, if desired.
   • Serve hot and enjoy your delicious and budget-friendly meal!

This Garlic Butter Chicken Pasta is flavorful and satisfying, but shrimp could be used instead of chicken.