This mac and cheese is veggie packed while still delightfully cheesey. Plus, the squash adds that iconic orange pop of color! This would be the perfect fuel before trick or treating!
Butternut Squash Mac & Cheese
1/2 pound pasta
1 1/2 cup butternut squash puree (10 oz frozen, or 1/2 butternut squash, roasted)
2 tablespoons cream cheese
4 oz Velveeta mini-block
1/4 teaspoon garlic powder
1/4 teaspoon salt & pepper
1 cup shredded cheddar
Bring salted water to a boil for the pasta. Add the pasta in and cook until al dente.
In a large pot over medium heat, mix together the squash puree, velveeta, cream cheese, garlic powder, salt, and pepper.
Stir until smooth and all combined. Spoon 1/2 – 3/4 of the sauce onto the drained al dente pasta.
Mix well and add in more sauce, as desired.
Add in the shredded cheddar.
Serve hot, or bake with cheese or breadcrumbs on top.
This was a good meal to feel like a treat, like true comfort food, without guilt. The little one loved it. I had some extra sauce so I froze it for a quick dinner another time to throw over some pasta.
My palate for fall is endless. Apples, maple, cheddar, and a hint of mustard made this the best breakfast sandwich ever. Ever. I could liiiive on breakfast sandwiches and definitely have my favorites. The apple provides the crunch and freshness with a little kick from the mustard in the sauce.
Maple Sausage, Egg, Cheddar, and Apple Breakfast Sandwich
Ingredients: (serves 1)
1 everything bagel
3 maple sausage links, casing removed and formed into a patty
1 slice white cheddar
1/2 macintosh apple, sliced thin
1 teaspoon mayo
1/2 teaspoon dijon mustard
1/2 teaspoon maple
Pan fry the sausage patty until cooked through.
Toast the bagel.
Mix together the mayo, mustard, and maple spread.
Fry the egg in the pan from the sausage. Flip and add the cheese. Cover to melt the cheese.
Assemble the bagel with some mayo/mustard/maple spread, then apple slices, then sausage, then egg and cheese.
This was a treat for a day off. I really loved the sweetness of the sausage, and the sharp white cheddar. The sauce was subtle and a nice touch. Everything bagels from my town bagel place are even better when they’re day-old and less than half off!
Fall to a T! Apple, caramel, cider, yogurt, and ginger all come together for a breakfast treat, or dessert! This one is a bit sweeter than I usually make for breakfast, but it was so fall, and so delicious.
Caramel Apple Smoothie
Ingredients: (1- 16oz serving breakfast, or 2- 8oz snack or dessert servings)
1 apple, chopped & frozen (optional: peal it for a perfectly smooth smoothie)
1 cup vanilla greek yogurt
1 teaspoon cinnamon
1 teaspoon fresh ginger, grated
1 cup apple cider
1-2 tablespoons salted caramel sauce
1 tablespoon ground flaxseed
1 cup ice
Add apple, yogurt, cinnamon, and ginger to a blender.
Add cider, caramel sauce, flaxseed, and ice.
Blend well and serve with a drizzle of caramel. Enjoy!
I loved this! The cider and the caramel made it super sweet but the frozen cool-factor made this so perfect for this surprisingly warm fall. This would make a great dessert too.
The little one munched these and then asked “what is it”? Crispy rice patties were such a fun side dish, and became a perfect dish to prep in advance! I saw Catherine McCord make a really plain crispy rice cakes on an Instagram story but I see her website has some fun flavors in these rice cakes. I wanted mine to really highlight some herbs and cheese. The herbs are going bananas out back so I put ‘em to work!
Crispy Herbed Rice Patties with Cheese
1 cup brown rice, cooked
3/4 cup smoked gouda
1/2 cup shredded mozzarella
1 tablespoon basil
1 tablespoon oregano
1 teaspoon thyme
1 teaspoon rosemary
Add together the rice, eggs, cheeses, and herbs, with salt and pepper.
Mix well until well incorporated.
Form into patties and fry in a shallow pan of oil over medium heat for 2-3 minutes on each side OR heavily spray a pan and bake at 400 degrees for 15 minutes.
Serve and enjoy!
These would be great in lots of flavors. Maybe next time I’ll have to include some bacon and top them with an egg!
I loved these! I was prepping them in advance so I undercooked most of them and popped them into the toaster oven to warm and toast for dinner. They were a hit! Of course I cooked the rice in my pressure cooker- hello 15 minute brown rice! I pan fried a few and they stayed together! Woohoo! I also put some into a whoopie pie pan and baked them. Both methods worked so well! I’d skip frying them next time
When you have a friend with a pear tree who doesn’t even like pears, it means you pick them and take a bushel home! The Pear Party is a chance to pick, cook something with their pears, and take them home. It was awesome, though, because we abided by complete Iron Chef: Pear protocol, it meant that we had 3 out of 5 dishes were flatbreads.
Flatbreads with Pear, Brie, and Arugula (for 6 as appetizer, or 3 entrees)
1/2 cup balsamic vinegar
3 garlic naan
6 oz brie
2 small pears, pealed
1/4 cup walnuts
2 cups arugula
Bring the balsamic vinegar to a low boil for 5-10 minutes until it reduces and becomes a thicker syrup. (Do this in advance and you’ll be a step ahead!)
Preheat an oven to 400-degrees.
In a small dry pan, toast the walnuts for about 3-5 minutes- be careful not to burn them.
Peal and chop the pears and saute in a little butter or oil in the small pan. Cook just to soften for a few minutes.
Brush a little oil onto the naan, then top with brie, pears, and walnuts.
Bake for 10-15 minutes until the cheese melts and the naan crisps.
While the flatbreads are in the oven, toss the arugula with a little oil, salt, and pepper.
Top the arugula onto the hot flatbreads and drizzle with balsamic reduction.
Slice into 4 or 6 slices and enjoy!