Cooking on a Budget / Healthy Eating / Freebies

 Our overall health begins with what we eat and drink and it is possible to eat healthy while living on a budget. We will have contests in the future on healthy recipes; however, if we do not reach the minimum number of entries the contest will not continue.  Below there are free printable booklets for healthy eating and throughout our website recommended books and products for you to order and purchase that will fit your lifestyle and to begin your healthy transformation.




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Baked Macaroni & Cheese Recipe
Ingredients
16 oz. box or 2 Cups of Elbow Macaroni Pasta (regular size) –OR- 
   Golden Grain Elbow Macaroni 16 oz. box of pasta/Two 8 oz. boxes
1/2 Cup butter (unsalted) or margarine
6 Tablespoons all-purpose flour or Wondra Flour Gravy
1 Stick of unsalted butter, place on the side
1/4 Teaspoon dry mustard seasoning
1/4 Teaspoon salt or season all seasoning
1/4 Teaspoon black pepper
4 Cups of Evaporated Canned Milk (prefer Carnation Evaporated) for 
    for richness –OR- 3 Cups of Evaporated Canned Milk & 1 Cup of 
    regular milk (Rinse the top of cans & shake cans well prior to using, 12 fluid  
     ounce can contains 1 ½ cups – I usually buy five cans of 12 fluid oz. can milk)
4 Cups (16 oz. packages) shredded sharp cheddar cheese (divide the   
    shredded sharp cheddar cheese with 2 cups in a bowl & 2 cups to 
    add in the saucepan later)
1 Cup of cubed extra sharp cheddar cheese (in a bowl-small bite size)
1 Cup of cubed mild cheddar cheese (in a bowl-small bite size)


Cooking Instructions
• Preheat oven to 350˚F. 
• Cook pasta according to package directions (do not overcook, it should not be mushy but chewable, check by blowing & sampling one elbow macaroni). 
• Place a bowl of mixed together extra sharp cheddar cheese cubed & regular cheddar cheese cubed, another bowl of shredded cheddar cheese-2 cups of the 4 cups of shredded cheese, 1 stick of butter divided up in tiny divisions, season all salt and pepper on the side (in preparation for layering the dish). 
• In large saucepan, melt margarine. Blend in flour, mustard, salt, and pepper. 
• Cook until mixture is smooth and bubbly; gradually add evaporated milk (wash the top of cans prior to use and shake cans well prior to use).
• Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly (do not allow the mixture to boil over).
• Gradually mix in cheese and lower heat. Stir over low heat until cheese is melted (the mixture should have a level of thickness). 
• Spread some butter on the bottom of the casserole dish. 


Layering Process
• It is time to begin the layering process which begins with one layer of pasta
• Add a layer of pasta elbow macaroni to cover the bottom. Place into 4-quart glass casserole or two 2-quart glass casseroles.
• Add a few cubes of cheddar cheese (both) from bowl
• Add and sprinkle some shredded cheese
• Add some butter separated earlier from the stick of butter
• Add a layer of sauce
• Add pasta
• Add a few cubes of cheddar cheese from bowl
• Add and sprinkle some shredded cheese
• Add some butter separated earlier from the stick of butter
• Add a layer of sauce & sprinkle a pinch of salt or season all
• Add pasta, repeat the process until ½ from the top is left (Important: You do not want the dish dry, make sure it does not look dry prior to baking/add plenty of the mixture).
• The very top layering should have the remaining shredded cheese sprinkled on the top generously (& cubed cheese if desired).
• Bake uncovered until the top of the macaroni and cheese is golden brown, check on the dish at 30 minutes (ovens vary), approximate time depends on the casserole size. 4 quart casserole may take 45 minutes or more. Always leave a ½ space from the top of the casserole contents to prevent contents from spilling over in the oven.

This recipe is high in calorie intake which I recommend eating once or twice a year, during the holidays, and/or special occasions. 

Any suggestions on how to make this dish a healthy dish?

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We welcome recipes from our viewers!

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Recipes from our viewers

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Enchiladas Michoacanas

Ingredients
10 dried California peppers
3 Garlic Gloves
Pinch of Dried oregano
Cotija Cheese, Shredded
Salt
2 cups of water
Canola oil/vegetable oil

Directions
1.  Wash the chilies and slit them open, remove veins and seeds.
2.  Boil the chilies in water enough to cover them up, takes about 5 minutes.
3.  Place chilies in blender along with the garlic, pinch or oregano, 2 cups of water and salt to taste. Blend.
4.  Strain the sauce.
5.  Warm canola oil/vegetable oil in sauce pan. When the oil is hot, dip a tortilla into the hot sauce, and cover completely, letting any excess drip off. Add to the hot oil, and
flip over and fry the other side.

Add cheese and roll tortilla up. Remove from pan. Repeat with the remaining tortillas. Add more oil if needed.
6. Serve with shredded lettuce, and Enchilada salsa. Also served with Mexican rice, cooked sliced potatoes, sour cream and chuck steak on the side.

Enchilada Salsa
1 Cooked tomato
1 cooked carrot
pinch of dried Oregano
1 cup of Water
Salt 1 cup of water

Directions
Blend everything together and add to Enchiladas if desired.

Cook them on the stove top. Takes about 30 minutes to complete these great tasting meal! :)

Recipe submitted by Mrs. Adilene Reyes Lewis

 

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My healthy transformation with some advice for men and women.