Spicy Jack Mac and Cheese with Broccoli

2 cups (8 oz.) dry elbow macaroni

2 cups chopped frozen or fresh broccoli

2 cups (8 oz.) shredded sharp Cheddar cheese

2 cups (8 oz.) shredded Pepper Jack cheese

1 can (12 fl. oz.) Carnation© Evaporated Milk

½ cup grated Parmesan cheese, divided

½ teaspoon of ground black pepper

2 Tablespoon of bread crumbs

Preheat oven to 350 degrees.

Lightly butter a 2 ½ quart casserole dish.

Cook macaroni in a large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time and drain.

Combine cooked pasta, broccoli, Cheddar cheese, Pepper Jack cheese, evaporated milk, ¼ cup Parmesan cheese, and black pepper in large bowl. Pour into the prepared casserole dish. Combine remaining Parmesan cheese and bread crumbs. Sprinkle over Macaroni mixture. Cover tightly with aluminum foil.

Bake covered for 20 minutes; and remove the foil and bake for an additional 10 minutes, until lightly covered.

   

Menu:
Spicy Jack Mac and Cheese with Broccoli
Chicken; baked, broiled, or grilled

Green leafy vegetables

Salad 

Note: This is a delicious and nutritious meal.

__ Ellen J. Barrier

Green Bean Recipe

YOU WILL NEED:

1/4 pound bacon (about 5 slices), cut into 1/2-inch pieces

1 tablespoon Worcestershire sauce

1/2 teaspoon sugar

1/4 teaspoon dry mustard

Couple dashes hot sauce, such as Tabasco

1 1/2 pounds green beans, trimmed and rinsed

1/3 cup jarred roasted red peppers, coarsely chopped

DIRECTIONS:

In a large skillet, cook the bacon over medium heat until almost done, 5 to 6 minutes.  Add the chopped roasted red peppers and continue to toss, until bacon is crispy.  Using a slotted spoon, transfer the bacon and peppers to a paper-towel-lined plate to drain. Remove the skillet from the heat and stir the Worcestershire sauce, sugar, mustard and hot sauce into the bacon fat. 

Return the skillet to high heat, add the green beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes. Stir in the red peppers and the bacon, tossing until warmed through, about 1 minute.

Nutritional benefits from eating green beans:

Vitamin A

Vitamin C

Calcium

Carbohydrate

Protein 

Dietary Fiber

Recipe: by  Ethel Nelsen

How To Cook Green Leafy Vegetables

My family and I grow our vegetables and fruits. Some of our younger parents don't know how to prepare green leafy vegetables. And some don't like them. Green leafy vegetables are recommended in our diets, because of the added health benefits they have in them. If the parents don't prepare green leafy vegetables, their children aren't going to get the health benefit they need from them. It is for this purpose, I am posting this information.







Recipe by: Ellen J. Barrier

Collard greens* Mustard greens* Turnip greens

Things Needed:
Greens
(fresh greens are found in the Produce section) 
Pot (size: medium or large)
salt pork or fatback
Water
Salt
Green peppers
Green onions
Vinegar
(Heinz Gourmet Salad or your preference)


Separate the bundles of greens, and wash them thoroughly. Greens are clean, when there is no residue or sand, in the bottom of the sink. They should be washed, in cool water. Choose a pot, that will hold the amount of greens, you want to cook. Extra greens, can be placed in a freezer bag and frozen.

* Greens cook faster, and are most tender, without the stems. The leaves can be removed from the stems, before washing.  I grow the greens I cook. Therefore, they are harvested, while they are yet very young, and the stems are tender..

  After the greens, have been prepared to cook, place them in a pot. Add the salt pork or fatback. I use a block of salt pork for seasoning. (The salt pork, can be removed from the pot, and discorded, when it is practically done) to prevent it from falling apart. Add a small amount of salt. (Gradually, add the salt and stir periodically, seasoning to taste, as the greens cook.)     

* Add enough water into the pot, to cover the greens. Stir the greens to absorb the salt in them.
Place the top on the pot, and cook on medium low, temperature.

*Greens are done, when there is no crunchiness tasted.
Serve warm, with corn bread. Corn bread mix, can be purchased,  in the grocery store.

Prepare Flavors:
Chop green peppers, and green onions, in seperate bowls. 

*Place green peppers, onions, and a container of vinegar, on the table - for optional flavors, to be served on top of the greens. Greens are very delicious, when these products, are added to them, on the plate.

Scripture:

But as touching brotherly love ye need not that I write unto you: for ye yourselves are taught of God to love one another. 1 Thessalonians 4:9


                   

Barrier’s Health and Fitness Website: http://barriershealthandfitness.com/