Celebrating June Bills

We recieved the sad news that our friend, our mentor, June Bills passed away on Friday October 23.  June was an amazing woman and she will be missed. As one of our senior leaders for the Healthy Habits class, June shared with us some of her special recipes, including our featured recipe for skillet cornbread. If you would like, please post a comment remembering June

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Session 3: Soups and Stews!

Easy Chicken Posole, Indian Fry Bread and June’s Famous Skillet Corn Bread

Session 3: Slow Cooking!

Crock-Pot Chicken and Mashed Potatoes

Session 3: Mac and Cheese!

Baked Macaroni and Cheese:

 

Serves 6 to 8

Prep Time, 10 min.

Total time, 1 hour 10 min. (includes 25 min baking time)

 

Although the classic pasta shape for this dish is elbow macaroni, any small curvaceous pasta will work. Do not use low fat or skim milk as neither is rich enough to make a creamy sauce. Low sodium vegetable broth can be substituted for the chicken broth to make this dish vegetarian.

 

8 tablespoons (1 stick) unsalted butter

2 cups fresh breadcrumbs

Salt

1 pound elbow macaroni

1 garlic clove, minced

1 teaspoon dry mustard, dissolved in 1 teaspoon water

¼ teaspoon cayenne pepper

6 tablespoons all purpose flour

31/2 cups whole milk.

13/4 cups low sodium chicken broth

1 pound Colby cheese, shredded (4 cups)

8 ounces extra sharp cheddar cheese. Shredded (2 cups)

Pepper

 

1. Adjust oven rack to the middle position and heat oven to 400 degrees. Melt 2 tablespoons of butter and toss with the breadcrumbs.
2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender but firm to the bite. Drain the macaroni and leave it in the colander.
3. Wipe the pot dry, add the remaining 6 tablespoons butter and melt over medium heat. Stir in the garlic, mustard, mixture and cayenne. Cook until fragrant, about 30 seconds
4. Stir in the flour and cook until golden brown, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer. Cook whisking often until the mixture is slightly thickened, about 30 seconds.
5. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up and clumps until well combined.
6. Pour into a 9 by 13 inch baking dish. Sprinkle evenly with breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes.

Creamy Stovetop Mac and Cheese:

Serves 4

Start to finish 30 min

This macaroni and cheese recipe is fast to prepare and delicious. If you want some crunchy crumbs for the top, Use cracker crumbs. (Ritz crackers work well) You can substitute Monterey Jack or Colby cheese for the cheddar in this recipe.

 

8 ounces Macaroni (2 cups)

Salt

2 Large eggs

1(12 ounce) can evaporated Milk

1 teaspoon dry mustard dissolved in 1 teaspoon water.

¼ teaspoon Tabasco

Pepper

4 Tablespoons (half stick) unsalted Butter

12 ounces cheddar cheese, shredded (3 cups)

 

1. Bring 2 quarts macaroni to a boil in a large pot for the macaroni and cook until almost tender but still a little firm to the bite.
2. Meanwhile mix together eggs, half of the evaporated milk, the mustard mixture, Tabasco, ½ teaspoon salt and ¼ teaspoon pepper.
3. Drain pasta and return it to the pot. Set the pot over low heat and stir in the butter until melted
4. Stir in egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar; until the mixture is hot and creamy, about 5 min. season with salt and pepper to taste.

Skillet Chili Mac

Serves 4 to 6

Prep Time: 10 min

Total Time: 45 min

 

3 tablespoons vegetable oil

1 pound ground beef (85 percent lean)

1 onion

1 red bell pepper, stemmed, seeded and chopped medium.

Salt

4 garlic cloves

1 tablespoon chili powder

1 tablespoon cumin

8 ounces macaroni (2 cups)

1 (14.5 ounce) can diced tomatoes

1 (15 ounce) can tomato puree

1 cup water

1 tablespoon brown sugar

Pepper

8 ounces Colby cheese, shredded (2 cups)

 

1. Heat 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until shimmering. Add the beef and cook; breaking up the pieces with a wooden spoon until no longer pink, about 5 min. Drain beef through a fine mesh strainer discarding the fat.

 

 

1. Add the remaining 2 tablespoons oil to the skillet and return to medium high heat until shimmering. Add the onion bell pepper, and ½ teaspoon salt. Cook until the vegetables are softened. About 5 min.

 

 

1. Stir in garlic, chili powder and cumin and cook until fragrant, about 15 seconds. Stir in the macaroni, tomatoes with their juice, tomato puree, water, brown sugar, and drained beef. Cover and bring to a simmer. Reduce heat to medium low and continue to simmer, stirring occasionally until the pasta is tender. About 20 min

 

 

1. Season with salt and pepper to taste. Sprinkle the Colby evenly over the top, cover, let sit off the heat until the cheese melts, about 3 min.

Pasta Carbonara with Bread Crumbs

 

Serves 6

 

1 tablespoon olive oil

1 tablespoon butter

4 cloves garlic

3 slices hearty white bread crumbled.

1 pound spaghetti pasta

4 eggs

¼ cup light cream

1/3 cup grated parmesan

¼ teaspoon pepper

2 tablespoons chopped fresh parsley

 

The garlicky bread crumbs substitute for the bacon in this super easy and delicious pasta dish

 

1. Bring the large pot of salted water to a boil. Meanwhile, in large saucepan, heat olive oil and butter over medium heat add garlic; cook and stir until garlic is fragrant, about 3 minutes. Add bread crumbs. Cook and stir over medium heat for 6-9 minutes until bread crumbs are toasted. Remove bread crumbs from pan and place on plate.
2. Add pasta to boiling water and cook until al dente according to package directions. Meanwhile, in medium bowl combine eggs, cream, cheese, and pepper and mix well.
3. Drain pasta and place in pan used to sauté bread crumbs; place over medium heat. Add egg mixture all at once; toss pasta with tongs for 2 minutes (heat will cook eggs.) Add half of the bread crumbs and toss. Place on serving plate and sprinkle with remaining bread crumbs and parsley; serve immediately.

 

Session 3: Smoothies!

Welcome to our new class!

(Cheree, Virginia, Carina.)

Banerry Yogurt

½ cup Vanilla Yogurt

10 Strawberries

½ banana

2 cups milk

1 cup Ice

1 tablespoon sugar.

Pomegreat Smoothie

½ cup Raspberry Yogurt

10 strawberries

1 cup ice
½ cup orange juice

½  Pom. Stuff

1 tablespoon sugar

(Billy, Brandon, Josh.)

The Cheech

1 cup milk

21/2 tablespoons ovaltine

2/3 cups vanilla yogurt

11/2 cup cherries

½ cup peach juice.

½ cup peaches

1 cup ice

Fruit Phenomenon

½ cup mango juice

½ cup pineapple juice

½ banana

¼ teaspoon vanilla extract

½ cup mango

½ cup pineapple

“Some ice”

The Jumpy Banana

¼ cup Vanilla Yogurt

1 cup strawberries

½ banana

1 tsp vanilla extract

½ cup wheat germ

1 cup ice

Go-Nuts

5 tablespoons Ovaltine

½ banana

2 tablespoons sugar

¾ cup milk

2 cups ice

2 tablespoons Wheat Germ

Session 2 Team Photo

Our Class, 2nd Session:

Chloe (leader), Ashley, Daniel (leader), Ken (leader), Justin, Jesus

Week 1: Smoothies (again!)

Our new session of Healthy Habits began on April 22nd with 3 returning class members serving as leaders for this session, as well as 4 new classmates–welcome to Justin, Jesus, Ashley and Richard!Again, we began the class by making smoothies. The ingredients on hand were: POM Juice, Orange Juice, Mango Juice, 2% Milk, Vanilla Strawberry and Peach Yogurts, Canned Peaches, Pineapples, Mango, Blueberries, and Cherries; Chocolate Ovaltine, Flake Coconut, Vanilla Extract, Fresh Bananas and Strawberries, Wheat Germ, Sugar and Splenda. When peach, mango, blueberry or cherry juice is mentioned below, it is the juice in the canned fruit. Enjoy!

Chocolate/Cherry Dream

By Chloe and Tina

¾ cup Vanilla Yogurt

3 T Canned Cherries

4 T Cherry Juice

4 T Ovaltine

½ t Vanilla Extract

¾ cup Milk

Ice

BL—EACH

By Chloe and Tina

¾ cup Pomegranate Juice

¾ cup Peach Yogurt

3 T Canned Blueberries

4 T Blueberry Juice

6 sliced Canned Peaches

4 T Peach Juice

Ice

Peanut Butter Cup

By Chloe and Tina

1 ½ cup Milk

2 T Peanut Butter

4 T Chocolate Ovaltine

½ cup Vanilla Yogurt

Ice

Everything But the Kitchen Sink

By Chloe and Tina

½ cup Orange Juice

½ cup Mango Juice

4 slices Canned Peaches

1 T Peach Juice

1 T Canned Blueberries

1 T Blueberry Juice

1 T Canned Cherries

1 T Cherry Juice

10 chunks Canned Pineapple

3 Strawberries

2 T Pineapple Juice

½ Banana

1 T Flake Coconut

½ cup Peach Yogurt

¼ cup Pomegranate Juice

…and the Kitchen Sink

All of the above, plus:

2 T Wheat Germ

2 T Chocolate Ovaltine

1 T Peanut Butter

1 t Vanilla Extract

a note from Chloe and Tina: Everything BUT the Kitchen Sink is a good, tangy and very fruity smoothie, while …and the Kitchen Sink is gross. Dry (if a smoothie can be dry) and the flavor is just awful. It was a fun experiment to see what all of the ingredients mixed together would taste like, but it was disgusting!

SBP

By Justin and Ken

1 Banana

10 Strawberries

1 t Wheat Germ

6 Chunks Pineapple

Ice

Froken Love

By Justin and Ken

1 ¼ cup Vanilla Yogurt

1 Banana

5 slices Mango

1 T Sugar

Ice

Tropical Rebirth

By Justin and Ken

7 Strawberries

4 slices Mango

½ cup Strawberry Yogurt

½ cup Peach Yogurt

¼ cup Pomegranate

1 T Canned Mango

Ice

Chocolate Sensation

By Danny and Richard

4 Strawberries

1 Banana

4 T Ovaltine

½ cup Milk

½ t Vanilla Extract

2 T Splenda

Coco Blast

By Danny and Richard

Banana

2 t Sugar

2 Strawberries

1 T Flake Coconut

1 t Vanilla Extract

The Cisneros

By Ashley and Jesus

5 Strawberries

1 Banana

1 cup Strawberry Yogurt

1 T Wheat Germ

1 t Vanilla Extract

1 t Sugar

Ice

Pineapple Blast

By Ashley and Jesus

10 chunks Canned Pineapple

2 T Sugar

2 T Pomegranate Juice

4 Strawberries

3 T Strawberry Yogurt

Ice

Session 2 Mac and Cheese: Parmesan Crunch Mac and Cheese

Creamy Mac and Cheese with Parmesan Crunch Topping

8 oz Whole Wheat Rotini Pasta

2 T All-Purpose Flour

¼ t Salt

¼ t Pepper

¼ t Ground Mustard

1 ½ cups Fat-Free Milk, divided

2oz Reduced Fat Cream Cheese, cut up

1 cup Sharp Cheddar Cheese, shredded

¾ cup Processed Cheese, shredded

2 T Green Onions, sliced

1 cup Crispy Rice Cereal

1/3 cup Parmesan Cheese, finely shredded

Cook pasta according to package directions. Drain. Keep warm.

Meanwhile, in medium saucepan, stir together flour, salt, pepper and mustard. Whisk in 2 tablespoons of the milk, forming a smooth paste. Gradually whisk in remaining milk. Add cream cheese. Cook and stir over medium heat until thickened and boiling. Remove from heat and gradually stir in cheddar and American cheeses, a little at a time, until melted. Fold in pasta and onions.

Spread in 8X8X2 inch baking dish sprayed with cooking spray. Sprinkle with crisp rice cereal and parmesan cheese. Broil 4-5 inches from heat source for about 3 minutes or until crisp and heated through.

Session 2 Mac and Cheese: Macaroni and Vegeese

Macaroni and Vegeese

4 quarts Water

1 T Salt

12oz Macaroni

2 sliced Bread, torn into large pieces

1.3 cup + 3 T Margarine (look for Vegan brand, such as Nature’s Balance)

3 T Shallots, peeled and chopped

1 ½ cup Red or Yellow Potatoes, peeled and chopped

½ cup Carrots, peeled and chopped

¼ cup Onion, peeled and chopped

1 cup Water

2/3 cup Raw Cashews

3 t Sea Salt

3 med. Cloves Garlic, minced

¼ t Dijon Mustard

1 ½ T Lemon Juice, freshly squeezed

1/3 t Black Pepper

1/8 t Cayenne Pepper

1/3 t Paprika

In a large pot, bring the water and salt to boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

In a food processor, make bread crumbs by pulverizing the bread and 2 T margarine to a medium-fine texture. Set Aside.

Preheat oven to 350 degrees F. In a saucepan, add shallots, potatoes, carrot, onion, and water, and bring to boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper and cayenne pepper. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

In a large bowl, toss the cooked pasta and blended vegeese sauce until completely coated. Spread mixture into a 9X12 casserole dish, sprinkle with prepared bread crumbs, and dust with paprika. Bake for 30 minutes, or until the vegeese sauce is bubbling and the top has turned golden brown.

Session 2 Mac and Cheese: Creamy Mushroom Macaroni

Creamy Mushroom Macaroni

1 (16 oz) package Elbow Macaroni

1 T Butter

1/3 cup Milk

1 (10.75 oz) can Condensed Cream of Mushroom Soup

1 lb. Processed Cheese, cubed

1 lb Mushrooms, sliced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Preheat oven to 350 degrees F.

In medium saucepan over medium heat, combine butter, milk, mushroom soup, processed cheese, and mushrooms. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into a 2-quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and then serve.