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


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!

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?


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!


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

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


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