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Recipe: Taco Mac ‘n Cheese

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Chicken Cazuela (Chilean Stew)

Ingredients

Directions

~ Marla Meridith

Recipe: Baked Penne with Roasted Vegetables Casserole

Ingredients

Directions

~ Marla Meridith

One-Pot Swiss Alpine Macaroni (Aelplermagronen)

Ingredients

Directions

~ Marla Meridith

Recipe: Taco Mac ‘n Cheese

My entire family loves this Taco Mac ‘n Cheese recipe. A hearty, healthy meal to serve any night of the week and hopefully you’ll have some leftovers too!

6-8 servings

1 pound (16 ounces) macaroni, cook to package directions
!Cheese Sauce
1/2 cup butter
1/2 cup unbleached a/p flour
1 teaspoon salt
a few dashes black pepper
4 cups low fat milk
4 cups shredded cheddar cheese or mozzarella
1 cup grated parmesan cheese
!Taco Beef
1 yellow onion, diced (1 cup)
1 tablespoon olive oil
1 pound lean ground beef
1 (10 ounce) can red enchilada sauce

Cook the macaroni to package directions. While the macaroni is cooking prepare the cheese sauce & the taco beef.
For the cheese sauce: In large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper, slowly adding the milk. Cook and stir until bubbling. Stir in cheeses until melted. Drain macaroni, add to cheese sauce. Stir well to coat all the macaroni.
Taco beef: Heat olive oil in a large sauté pan over medium high heat. Add the chopped onion. Cook 6-8 minutes until the onions are soft and slightly browned, stir often. Add the beef. Continue to cook the mixture for another 8 minutes or until the beef is cooked through. Add the enchilada sauce. Combine thoroughly.
Using a slotted spoon, top the mac ‘n cheese with the taco beef.

~ Marla Meridith

Recipe: One-Pot Chicken Cazuela (Chilean Stew)

This healthy Chicken Cazuela (Chilean Stew) recipe is perfect for all those upcoming chilly fall nights and busy back to school weeks.

4 servings

1 lb chicken thighs (3-4 thighs)
2 tbsp olive oil
4-5 cups hot water, chicken or vegetable broth water
1 onion, peeled and cut vertically into eighths
1 tsp dry oregano
1 tsp ground cumin
8 small red, purple or white potatoes
2 carrots, peeled and cut across into 1 inch pieces
1 green bell pepper, seeded and cut into large pieces
1 stalk celery, chopped
1 sweet potato or 1 cup cubed pumpkin meat
2 ears corn, each cut into four rounds
1 cup green peas
2 tbsp chopped cilantro, plus extra for serving
salt and pepper to taste
rice for serving

Heat the oil in a Dutch oven over medium high heat. Sprinkle some salt and pepper on both sides of the chicken. Braise the chicken for 3-4 minutes on each side until golden brown.
Carefully add the broth to the pot with the onion, oregano, cumin, potatoes, carrots, pepper, celery and sweet potato. The broth should come to the top of the stew ingredients. Bring to a boil then reduce to a simmer. Cover the pot and cook for 30 minutes.
Add in the corn and peas. Cook for another 5-10 minutes until all the vegetables are tender. Stir in the cilantro and adjust seasonings to taste. Serve hot with rice and extra cilantro on the side.

~ Marla Meridith

Recipe: Baked Penne with Roasted Vegetables Casserole

Ingredients

Directions

~ Marla Meridith

One-Pot Swiss Alpine Macaroni (Aelplermagronen)

Ingredients

Directions

~ Marla Meridith