Thursday, August 13, 2009

A Little Richer After This Poorman's Dinner

Still haven't gotten my hands on that sacred cook book. So as I foresaw, after an evening of swimming with the family we sat down to leftovers, but not just any leftovers, I kicked up last nights casserole just a little. With freshly chopped jalapenos and freshly grated* Parmesan cheese, this Cheesy Macaroni Mushroom Casserole tasted like a different meal. It had just the right amount of heat from the peppers and saltiness from the Parmesan that it was a simple orchestra of flavors. On the side was my grandparent's homegrown tomatoes again. For dessert I must give credit to Food Network's newest addition Melissa d'Arabian for her Applesauce Granita with Maple yogurt that cooled us down on this hot summer night. You have got to try this meal. It is so inexpensive it's not even funny; for our family of three we will have three meals from it, and it is so simple. Here it is.....

Cheesy Macaroni Mushroom Casserole
(Here's my own lighter version of the recipe, and with bigger flavor)
3 cups of boiled whole grain macaroni
1 cup light mayonnaise
1/2 cup of sweet onion
1 large can of mushroom with juice
1 can cream of mushroom soup
2 cups Swiss cheese
1/2 cup freshly grated Parmesan cheese
1 jalapeno finely chopped
1 sleeve of whole wheat Ritz crackers finely crushed
6 tbsp of butter melted

Preheat oven to 350 degrees. Mix macaroni, mayonnaise, mushrooms, soup, and Swiss cheese together in a large bowl. Pour in a large casserole dish that has been sprayed with non-stick cooking spray. Mix crackers and butter together and cover the top of the casserole. Sprinkle Parmesan cheese and jalapeno on top for a finishing touch. Cook for 25 minutes and let sit for 5 minutes.

Applesauce Granita with Maple Yogurt
check out under Melissa d'Arabian
(only 5 ingredients which you probably already have in your pantry; so simple and refreshing)

*See: Tips to Eat or Cook By


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