Monday Recipe: Mac & Cheese w/ Veggies

Macaroni and Cheese seems to be a standby in our home. Since we started making it homemade, my kids aren't really fond of packaged mac & cheese. But with this recipe I can get them to happily eat an inexpensive box of prepared mac & cheese. The best part is I can make this very inexpensively since I always have olive oil and a jar of minced garlic on hand. I always buy zucchini and red bell pepper when they are on sale or available cheaply at the farmer's market. For the chicken, any leftover chicken will work or buy a rotisserie chicken.

MAC & CHEESE w/ VEGGIES

Ingredients:
10 ½ oz pkg macaroni and cheese, prepared per directions on the box
1 Tbsp olive oil
1 garlic clove, minced
1 zucchini, diced
1 red bell pepper, diced
1 cup cooked chicken, chopped

*****
Heat olive oil in skillet. Add garlic, zucchini, and red bell pepper. Saute over medium heat until veggies are tender (about 5 – 10 minutes).

Toss in cooked chicken and warm through.

Add mixture to prepared macaroni and cheese.

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As a side dish I suggest this recipe:

TOASTED FRENCH BREAD

Ingredients:
1 loaf of French bread
½ cup butter or margarine, softened
1 cup parmesan cheese, grated
*****
Preheat oven to 325 degrees.

Slice bread in half horizontally (to expose the inside).

Combine butter and parmesan cheese. Spread mixture on exposed inside area of French bread.
Place on baking sheet and bake for 20 – 25 minutes, until mixture is melted and bread is browned.

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