Mac and Cheese with Broccoli

• Serves 6

  INGREDIENTS

  Salt
• 1 pound whole wheat or whole grain penne with lines
• 2 bundles broccolini, trimmed and cut into 1-inch lengths or 1 large head broccoli, trimmed and cut into small florets
• 4 tablespoons butter
• 2 cloves garlic, finely chopped
• 3 tablespoons flour
• 1/2 cup chicken stock
• 2 cups milk
• 2 1/2 cups extra-sharp yellow cheddar cheese, divided
• Pepper
• 1/4 cup chives, chopped or 2 scallions, thinly sliced (optional)

PREPARATION

Pre-heat the broiler.

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente, according to the package directions (about 10-12 minutes total, depending on the brand). When the pasta has been cooking for a couple of minutes, add the broccolini or broccoli to the water and finish cooking everything together, 8 minutes more.

Meanwhile, melt the butter in a sauce pot over medium heat.  Add the garlic and cook for 2-3 minutes. Whisk in the flour and cook for 1 minute, then whisk in the stock and milk. Let the sauce thicken to coat the back of a spoon; stir in 2 cups of cheese and season with salt and pepper.

Drain the pasta and broccoli and toss with the sauce. Adjust the seasonings, to taste. Place in a large casserole dish and top with the remaining cheese and chives or scallions, then place under the broiler to bubble and brown the top.

This is one of many "Yum-o!" recipes – it's goodand good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

Two Meals in One - Creamy Garden Vegetables with Pasta

Prep Time: 35 Minutes

Ingredients:

12 oz. uncooked spaghetti

2 teaspoon oil

2 medium zucchini, cut in half lengthwise, thinly sliced

1 medium yellow bell pepper, cut into thin strips

1 medium red bell pepper, cut into thin strips

1 small onion, cut into thin wedges

3 cups small fresh broccoli florets

1/4 cup water

1 (10 oz) four-cheese pasta sauce

Step-by-step

1. Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add zucchini, bell peppers and onion; cook and stir 2 minutes. Add broccoli and water; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally
3. Place 2 cups of vegetable mixture in container with tight-fitting lid or resealable plastic bag; refrigerate for Vegetable Frittata
4. Stir pasta sauce into remaining vegetable mixture in skillet. Cook over medium heat for 3 to 4 minutes or just until thoroughly heated, stirring occasionally. Serve over remaining hot cooked spaghetti.

4 servings

Menu Suggestions:

A nice crusty bread with garlic butter

Reserved vegetable mixture to be used in Vegetable Frittata

Turkey Broccoli Roll-Ups

Prep Time: 20 Minutes

Ingredients:

2 cups frozen broccoli cuts

1 tablespoon light sour cream

1 teaspoon Dijon mustard

1/8 teaspoon dried dill weed

4 (1/8 inch thick) slices honey-roasted turkey breast

2 (3/4 oz.) slices Colby-Monterrey Jack cheese blend

Step-by-step

1. Microwave Directions: In microwave, cook broccoli as directed on package just until crisp-tender
2. Meanwhile, in small bowl, combine sour cream, mustard and dill; mix well.
3. Drain broccoli well; cut into smaller pieces, in necessary. Spread thin layer of sour cream mixture over each slice of turkey. Place rolls in broccoli on each. Roll turkey around broccoli, secure with toothpick. Place rolls in ungreased 8 inch square baking dish. Cover and microwave-safe waxed paper.
4. Microwave on HIGH for 2 to 3 minutes or until thoroughly heated, turning dish once halfway through cooking.
5. Cut each cheese slice crosswise in half; place half slice on each roll-up. Microwave on HIGH for 30 to 60 seconds or until cheese is melted. Remove Toothpick

2 servings

Menu Suggestion

Add a green salad with a light dressing and a dinner roll.

Quick and Spicy Chicken and Rice

Prep Time: 20 Minutes

Ingredients:

2 cups water

1/4 teaspoon salt

2 cups uncooked instant rice

3 cups frozen broccoli cuts

1 (8 oz.) jar pasteurized process cheese sauce with jalapeno peppers

8 oz. cooked chicken breast, cut into 1/2 inch cubes

Step-by-step

1. In large saucepan, bring water and salt to a boil. Add rice and broccoli; return to a boil. Boil 1 minute. Remove from heat; cover and let stand for 5 minutes
2. Stir in cheese sauce and chicken; cook over low heat for 2 to 4 minutes or until thoroughly heated, stirring occasionally.

4 (1 1/2-cup) servings

Ingredient Substitution

For a less spicy version of this dish, substitute regular-flavor cheese for the jalapeno flavor