September Nutrition Club Recipe Highlights

Macaroni and Cheese Casserole with Broccoli and Cauliflower

Ingredients:

• Stouffer’s Macaroni and Cheese family size

• Yellow Onion- 1 onion diced

• Broccoli- 1 head cut into florets

• Cauliflower- 1 head cut into florets

• Garlic- 2 cloves minced

• Olive Oil- 2 tablespoon

• Salt and Pepper- to taste

Instruction:

1. Preheat oven to 350°F and place the Stouffer’s Macaroni & Cheese in the oven and set timer for 75 minutes.

2. Meanwhile, prep the vegetables and toss with olive oil, salt & pepper.

3. Place the vegetables on a lined baking sheet and put in the oven when the timer has 35 minutes remaining. Toss the mixture once during the cook time.

4. Remove the vegetables and Macaroni & Cheese from the oven. In a casserole dish, layer ½ the Macaroni & Cheese with ½ of the roasted vegetables and repeat. Garnish with a pinch of pepper and serve hot.

Veggie Tots

Ingredients:

• Cauliflower- 3 cups

• Broccoli- 3 cups

• Egg- 1 large egg

• Shredded Cheese- 1 cup

• Salt and Pepper- to taste

Instructions:

1. Preheat oven to 400ºF/200ºC.

2. Bring a pot of well salted water to the boil, add the cauliflower and broccoli and cook for 10 minutes – or until tender.

3. Use a slotted spoon to scoop the florets into a food processor and blitz until fine. You can leave it chunkier if you desire.

4. Use a clean tea towel or cheese cloth to squeeze the extra moisture from the cauliflower and broccoli.

5. Transfer the cauliflower and broccoli to a mixing bowl, and add the cheese, salt and pepper. Take a small bite and add more salt and pepper if necessary.

6. Lastly, stir in the egg and then form into tots.

7. Place the tots on a prepared baking sheet and slide into the oven for approximately 25 minutes. Until they start to brown.

Ratatouille Stuffed Zucchini

Ingredients:

• Zucchini- 2 halved lengthwise

• Tomatoes- 2 chopped

• Eggplant- 1 small cubed

• Onion- 1 chopped

• Garlic Cloves- 2 minced

• Olive Oil- 3 tablespoons

• Salt and Pepper- to taste

Instructions:

1. Using a parisienne scoop, remove balls of flesh from the zucchinis until only the shells are left. Keep the zucchini balls aside.

2. Preheat a grill to medium-high.

3. On a large skillet over medium-high heat, warm up 1 tbsp. of the olive oil and cook the onions in it for 3 to 4 minutes.

4. When the onions are soft, add the garlic and cook for a minute. Add the remaining olive oil, the cubed eggplant, and the zucchini balls. Cover and cook for around 8 to 10 minutes.

5. Add the tomatoes and cook for another 5 minutes, stirring frequently. Stir in the parsley and season with salt and pepper to taste.

6. Fill each zucchini shell with the ratatouille. Grill for 2 to 3 minutes (or until the zucchini shells get soft) and serve hot.

Smoked Sausage and Rice Skillet

Ingredients:

• Smoked Sausage- 1/2lb

• Rice- 1 cup

• Olive Oi- 1 tablespoon

• Water- 2 cups

• Sweet Peppers- 1 cup diced

• Garlic- 1 tablespoon minced

• Salt and Pepper- to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft.

2. Add sliced sausage and garlic and cook for five minutes, stirring often.

3. Add rice and stir for several minutes until rice starts to brown.

4. Add water, salt and pepper, and sweet peppers and stir.

5. Bring to a boil, cover and reduce heat to low.

6. Continue to cook, covered, for 20 minutes. If there is still liquid in the pan, remove lid and cook for a few more minutes, or until liquid is completely absorbed.