Dressed Up Kraft Mac 'n Cheese

My family members are huge Kraft Mac and Cheese fans. That's fine. I mean, who doesn't like to go back to their childhood comfort foods every now and then. Other than the occasional tuna we tended to eat this dish as prepared from the box as a side dish. I decided to do something different and dress it up a little. This was a huge hit and everyone requested that I make it more often. It's so easy and so yummy!

Dressed Up Kraft Mac 'n Cheese

Ingredients:

2 boxes Mac 'n cheese

2 cans Tuna, drained

1-1/2 c Broccoli crowns, cut up

1-1/2 tsp Garlic Powder

4oz Gouda, shredded

1 c Bread Crumbs

Directions: 

1. Preheat oven to 350 degrees. 
2. Cook and Prepare Mac 'n Cheese according to box directions. 
3. Mix in tuna. Make sure to save the juice for any kitties you may have.
4. Stir in broccoli and garlic powder. Mix well.
5. Combine the Gouda with the mix.
6. Top with bread crumbs.
7. Cook for 25 minutes or until cheese is melted and bread crumbs have a golden brown colour.

Enjoy!

            Ingrid

Chicken Schnitzel

With a Mom from Heidelberg, I grew up on schnitzel. My Dad favoured veal schnitzel so that was generally what Mom made. I never cared for veal because I spent a lot of time at the farm with my sister. She always had me taking care of the calves. That is why I don't eat veal. Over the years I always made schweineschnitzel but my oldest isn't a huge fan of pork (unless it's ham or

bacon). I decided to try hähnchenschnitzel and it was delicious! I paired it with fresh cut french fries. The perfect German meal.

Chicken Schnitzel

Ingredients:

6 Chicken Breasts, boneless

Salt

Pepper

3/4 C Flour

2 Large Eggs, beaten

2 C Breadcrumbs, seasoned

1 tsp Garlic Powder

Olive Oil
1 Lemon, zested

2 sprigs Parsley, chopped

Directions:

1. Preheat the oven to 425 degrees. 
2. Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.
3. Place the chicken between two sheets of plastic wrap and pound them until 1/4 inch thick.
4. Lightly season both sides with salt and pepper.
5. Put flour, eggs and breadcrumbs in three separate bowls.
6. Add garlic powder to breadcrumbs and mix to combine.
7. Dredge one piece of chicken in flour; shake off excess. 
8. Dip into beaten egg. Lift up so excess egg drips back in the bowl. 
9. Press into bread crumbs to coat both sides. 
10. Place the breaded chicken, unstacked, onto a plate. 
11. Repeat with remaining chicken.
12. Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.
13. Bake in the preheated oven for 5 to 6 minutes. 
14. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. Cook until internal temperature is 165 degrees.

       Enjoy!

            Ingrid

A Perfect House Salad

I just had to share this recipe. It's so simple and easy but my oldest daughter added so many delicious vegetables to make this so good and picture-perfect. The colours were amazing! 

Perfect House Salad

Ingredients:

Romaine Lettuce, torn into eatable size

Red cabbage, chopped into strips

Cherry Tomatoes, cut in half

Broccoli Tops, cut into bite-size

Cucumber, sliced and quartered

Carrots, shredded

Directions:

Use whatever amount works best for your meal and top with your favourite dressing and topping. I love Greek vinaigrette and Blue Cheese crumbles, with croutons.

 Enjoy!

            Ingrid