Greek Mac and Cheese

There are a lot of things that make me really happy.

greek mac

A fresh, clean bathroom counter before water marks get all over it.

A new ice cream carton that has melted slightly on the drive home from the grocery store.

Thunderstorms in the middle of the night.

Cats curled up on your lap.

Taking whip cream shots out of the container.

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The feeling right after a good workout.

Driving with the sunroof back for the first time in the spring.

Sleeping in on rainy mornings.

Mac and cheese of all types.

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Sometimes at work, I make lists of things I want to make. There are lots of different kinds of mac and cheese on there. I have also made lots of kinds of mac and cheese (ex: greek yogurtcapreseroasted vegetablepumpkinsingle ladymac and cheese for twospicy avocado, and mac and cheese cups). It’s probably my ultimate comfort food. Along with ice cream. And chocolate. And wine..

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Can I also just say that, looking through these old mac and cheese posts, my life was so much more interesting back then. I mean, my life now is just school + homework + study. Repeat. And Parenthood. Cheers to more exciting life moments and blog posts. And delicious dinners.

Greek Mac and Cheese

1 1/2 c pasta
1 1/2 tbsp butter
2/3 c milk
2 tbsp white whole wheat flour
1/2 c roughly chopped artichokes
1/3 c chopped kalamata olives
1 small tomato, chopped
Handful of spinach
1/2 c shredded mozzarella
1/2 c feta
Italian breadcrumbs
Parsley + feta to garnish

1. Cook pasta according to directions.
2. Melt butter over medium-low heat then add milk.
3. Take off heat and whisk in flour. Add in remaining ingredients.
4. Place back on heat, if necessary, to allow the cheese to melt. Add in the pasta and stir to combine all ingredients.
5. Bake on 400°F for about 7 minutes, or until cheese is melty and breadcrumbs are slightly toasted.

Spinach Portobello Lasagna Rollups with Cauliflower Sauce

Hey there. I’ve fallen off the blog wagon – again – but hopefully I’ll be back.

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Let’s talk about my life. Well, I am quitting my current job and starting a new job. In my current job, I don’t know how to do registers because only one person has taken the initiative to teach me and I haven’t worked with him…

Until today. So he throws me on there all “You got this” and I’m like “Uh.. no I don’t.” BUT I survived. UNTIL I had to go to the post office. And for real.. It’s 4:37pm and everyone and their mom is at the post office, I guess to mail things and get stamps before they close at 5pm. Mad house. And don’t even get me started on trying to get out of the parking lot…

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Ironically, Sam’s Club wasn’t packed at all. Go figure.

Anyway, this was my first attempt at cauliflower “alfredo” sauce and I am addicted. It’s delicious. I actually hate cauliflower – and the smell, yuckk – but this sauce is totally a mind-trick. I love those. Your body THINKS it’s eating alfredo sauce and you’re brain is like “HA-HA, you fool. This is healthy for you.”

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Speaking of healthy, did you know it’s better to get kids to try vegetables over and over and over (8-17 times!) until [hopefully one day] they like them vs. ‘hiding’ the vegetables in macaroni and cheese or sauces like this? Dietetic tip. You’re welcome.

Spinach Portobello Lasagna Rollups with Cauliflower Sauce
Adapted slightly from Kim’s Health Eats

8 lasagna noodles
1 head cauliflower, chopped
3 portobello mushrooms, chopped
1 tbsp olive oil
1 garlic clove, minced
1/4 tsp dried basil
Pinch of garlic pepper
2 c spinach
1 c shredded mozzarella
1/2 c milk
1/4 c Italian breadcrumbs

1. Cook noodles according to directions.
2. Boil cauliflower for 10 minutes, then blend until smooth in a blender. In order to blend into a sauce, add 1/4+ c water.
3. Saute garlic and portobello in oil over medium heat until softened and cooked through. Add spinach and sauté for a few minutes until slightly wilted.
4. Lay pasta on parchment paper or paper towel and equally divide the spinach and portobello over the noodles. Sprinkle 1/4 c cheese on noodles, then roll and place in an oven-safe dish.
5. For the cauliflower sauce, place over medium heat, stir in milk and 1/2 c cheese until cheese is melted. Pour sauce over noodles, then sprinkle remaining 1/4 c cheese and breadcrumbs on top of noodles and bake for 30min at 350°F.

Caprese Lasagna

I’ve done it again. Something caprese and delicious.

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Something about caprese + carbs is delicious. A perfect marriage of fresh and hearty.

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When you bake this, the mozzarella gets all melty and gooey and perfect.

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Just make this, close your eyes, and pretend you’re in Italy. Maybe make a Bellini while you’re at it. And a cannoli for dessert?..

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Caprese Lasagna

4 whole wheat lasagna noodles
1 plum tomato, sliced
1/4 c fresh basil leaves, torn or julienned
1/3 c fresh mozzarella
3/4 c tomato sauce
Shredded Italian cheese blend
Italian breadcrumbs

1. Cook noodles according to directions.
2. Drain noodles and lay out on a flat surface (ex: aluminum foil over cookie sheet).
3. Place tomatoes, mozzarella, and basil evenly on noodles, such as some on each end and some in the middle.
4. Roll noodles up and place in baking dish.
5. Pour tomato sauce over noodles, and sprinkle shredded cheese and breadcrumbs on top.
6. Cover with aluminum foil and bake for 25 minutes on 350°F.

Spinach and Artichoke Grilled Cheese

Life is ironic.

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I’ve been working at the little yogurt shop for years now. I have a key and everything. VIP, baby. But this summer I have struggled to make the perfect milkshake.

I had it down pat until I returned from school and started working there again this summer, and I have experimented all.summer.long to get the perfect consistency.

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Until yesterday. Yesterday, every single milkshake I made was perfect.

And I leave in two weeks. Isn’t that ironic?

This grilled cheese, however, is not ironic. It is just straight up delicious. And a great quick meal after a hard day slinging yogurt.

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Spinach and Artichoke Grilled Cheese

1 sandwich thin
1/4 c shredded mozzarella cheese
1/4 c spinach leaves
1/4 c artichoke hearts

1. In a skillet over medium heat, spray Pam and place sandwich thin, separated.
2. Add cheese, spinach and artichokes to one side. Place the other side of the bread onto the filled side.
3. Cook for 5-7 minutes, or until cheese is melted, flipping occasionally.

Caprese Mac ‘n’ Cheese

Sometimes life is tough.

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It’s cloudy on your day off, you have to leave your cat at home as you move into your new apartment, and you can’t seem to stick to your 100-pages-of-Harry-Potter-a-day plan.

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I have made some macaroni and cheese for you. Macaroni and cheese solves all of the world’s problems. It’s a comfort food. I remember when I was younger, my friend and I would eat macaroni and cheese and chicken nuggets. We would eat that, while sitting on the deck and chitchatting. It was just our thing.

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While I don’t do chicken nuggets, I can make some mean mac ‘n’ cheese. And it’s individual style, which is the best part. So if you’ve been out shopping for apartment things (sadly, not a cat), and you need a quick meal, you can whip up this mac ‘n’ cheese.

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Don’t stress. Mac ‘n’ cheese to the rescue.

Caprese Mac ‘n’ Cheese

3/4 c elbow macaroni
2 tbsp soymilk
1 tbsp butter
1/2 c + 2 tbsp shredded mozzarella
1 tbsp breadcrumbs
1 tomato, chopped
2 tbsp fresh basil, shredded (just cut with scissors)

1. Cook pasta according to directions.
2. In a saucepan, combine soymilk and butter over medium heat. Stir until melted.
3. Add cheese into milk and butter mixture, and stir until combined.
4. Add pasta, tomatoes and basil into cheese sauce, then pour into ramekin.
5. Sprinkle remaining cheese and breadcrumbs over pasta, and bake for 7 minutes at 400°F.