Salsa Mac and Cheese

The boyfriend found this recipe a couple of days ago.  It was time to try something new, so I figured why not.  I can't say I'm always keen on playing with my mac and cheese, but I do love salsa and sour cream.  I'm glad I decided to try this one!!

Ingredients

• 3 cups uncooked small shell pasta, cooked and drained
• 6 Tbsp. unsalted butter
• 4 Tbsp. all purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cups 2 % milk
• 1 1/2 cups sour cream
• 4 cups shredded Sharp Cheddar Cheese
• 1 (16 oz.) jar of your favorite Medium Salsa

Instructions

1. Cook macaroni until al dente, drain, and set aside.
2. Preheat your oven to 350 degrees.
3. In a large pan, under medium heat, melt the butter.
4. Add the flour, and stir until smooth for about a minute.
5. Stir in the milk and sour cream while stirring until thick.
6. Add the salt and pepper and stir.
7. Stir in the cheese until melted.
8. Add the salsa, stir.
9. Add the macaroni and mix well.
10. Pour into a casserole dish, and bake uncovered for 25-30 minutes or until bubbly.
11. Serve hot.
12. Serves 6.
13. *To freeze- prepare as usual, but do not bake. Cool, cover and freeze in a freezer and oven safe container. When ready to eat, move to the refrigerator overnight to defrost, and bake as usual in the evening.
14. Enjoy!

Creamy Honey Mustard Bacon Chicken

This is one of the many (many!) pins I've saved on Pinterest.  It looked good so I saved it and I finally thought I would make it.  I had chicken thighs in the fridge (thinking I would just do my simple roasted chicken thighs with one of my Penzeys spices.  But here was this recipe as I was scrolling through my pins looking for ideas for the coming week - and she said chicken thighs would work too.  And I had milk and cream in the fridge - no extra stops at the store to get special ingredients.  Win!  It did take longer (as per usual) than the blogger said (could have been how long it took the bacon - I used what I had left in the fridge, a half pound - to cook).  And I skipped the parsley.



Ingredients

1/3 cup honey
3 level tablespoons whole grain mustard
1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
1 tablespoon olive oil
Salt to season
5 skinless and boneless chicken breasts (or chicken thighs)
1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option)
1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
2 tablespoon chopped fresh parsley

1. In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving
with bacon as the bacon will add a salty flavor when served). Coat chicken evenly in the sauce. Set aside.
2. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan,
sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3
minutes per side -- not completely cooked through as we will finish them in the sauce).
3. Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while
stirring occasionally to mix the flavors through the sauce (about 3 minutes), until the chicken is cooked
through. Transfer the chicken to a warm plate.
4. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place
chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.
5.Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed
potatoes!