What’s on tap for dinner

Here’s what we have going on for dinner …

HEB pre-marinated Cilantro-Lime Chicken Breasts…I’ll probably grill them.  I will serve them with a side of steamed veggies and this homemade mac and cheese recipe …

Smoky, Creamy Mac & Cheese.  I just got this out of a magazine, but unfortunately, I recycled the mag and forgot which one I got it out of.  I’m pretty sure it was my Kraft foods magazine, but I’m not 100% on that.  I could not find it online or I would have attached a pic.  Either way … It looks great, the sauce tasted great (before baking, at least!) and here it is…

Smoky, Creamy Mac & Cheese

Ingredients:

2 cups uncooked elbow macaroni, 1/4 cup butter, cubed, 1/4 cup all-purpose flour, 2 cups 2%milk, 1 tub (8 oz.) Philadelphia chive and Onion Cream Cheese Spread, 4 oz. Velveeta pasteurized prepared cheese product, cut into 1/2-inch cubes, 1 cup (4 oz.) Kraft shredded sharp cheddar cheese, 5 Oscar Meyer bacon strips, cooked and crumbled, 1/4 tsp. salt, 1/8 tsp. pepper, 1/3 cup Panko (japanese) bread crumbs, 2 Tablespoon butter, melted

Cook macaroni according to package directions.  In a large saucepan, melt butter.  Stir in flour (slowly) until smooth; gradually add milk, whisking constantly.  Bring to a boil; cook and stir for 1-2 (it took me ~5) minutes or until thickened.  Stir in the cream cheese, Velveeta, cheddar cheese, bacon, salt & pepper.

Drain macaroni; stir in cheese sauce.  Transfer to a greased 8-inch square baking dish.  Combine breadcrumbs and melted butter; sprinkle over casserole.  Bake at 350ºF degrees for 25-30 minutes or until bubbly.

**My 5yo, K, is eating as I’m finishing typing this up and her opinion: ‘Mommy … your dinner is ‘gr-eat’.  It’s just fantabulous, mommy!’ … how sweet is that!**

And for dessert … Blueberry Cheesecake Bars

I’m super excited about these! I love blueberries in the summertime.  Over the 4th, Sprouts had a $0.99 sale on pints of blueberries and I stocked up!

Ingredients:
6 Tbsp. Butter, melted
2 cups  HONEY MAID Graham Cracker Crumbs
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup  Sugar
2 Eggs
1 tsp.  Vanilla
1 jar (10 oz.) blueberry jam or preserves
1 cup  Blueberries

HEAT oven to 350ºF.

MIX butter and graham crumbs in 13×9-inch pan; press onto bottom of pan. Refrigerate until ready to use.

BEAT cream cheese in large bowl with mixer until creamy. Add sugar, eggs and vanilla; beat until well blended. Stir jam in jar until softened; spread evenly onto crust. Top with berries, then cream cheese mixture.

BAKE 30 min. or until slightly puffed. Cool completely before cutting into bars.

~~

What are you having for dinner?  Do you have any recipes you’d like to share?

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2 Comments (+add yours?)

  1. foxyminivanmama
    Jul 24, 2010 @ 08:45:18

    Yum, Holly you are such a good cook! Your chicken casserole saved us this week. And how do you keep the avocados green in that dip? I guess the lime juice. Anyway, delicious. Thank you!

    Reply

  2. ginicraven
    Jul 24, 2010 @ 09:08:22

    Holly, that does sound gr-eat! I will have to share some fun stuff soon:):)

    Reply

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