Issue 1, Number 3 - Fall/Winter 2011

Quick and Easy Mac & Cheese with Tomatoes

A new twist on this classic comfort food, this version uses no flour or milk, and takes just 40 minutes from start to finish.

Ingredients

– 2 cups elbow macaroni or penne pasta
– ¼ cup cheddar cheese, grated
– ¼ cup Monterey jack cheese, grated
– ¼ cup provolone cheese, grated (or substitute Mexican cheese blend for all
3 previous ingredients)
– ½ cup sour cream
– 1 (15 oz.) can diced stewed tomatoes, drained
– 1 Tbsp butter
– 2 tsp fresh oregano, minced

Topping:

– 2 Tbsps melted butter
– 2/3 cup Panko breadcrumbs (or any other dried bread crumbs)
Mix together to evenly coat crumbs with butter

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Cook macaroni according to package directions, drain and transfer to a one-quart casserole dish.
2. Stir in remaining ingredients, top with prepared breadcrumbs, and bake until bubbling, about 30 minutes. Serves 6.

Leticia’s Lentil Chili

Leticia Gaitan Ekube, a claims and eligibility processor for Redwood Health Services, created this healthy yet hearty alternative to traditional chili. “This is a perfect-for-fall recipe and a great weeknight dinner. Even my picky family loves it!”

Ingredients

– 8 cups low-sodium chicken broth
– 1 medium yellow onion, chopped
– 1 large green bell pepper, chopped
– 5 cloves of garlic, finely chopped
– 4 tsp salt-free chili powder
– 1 lb of brown lentils (about 2¼ cups)
– 1 15-oz can of no-salt-added diced tomatoes
– 1 8-oz can of tomato sauce
– ¼ cup chopped fresh cilantro

Directions:

1. Bring ¾ cup broth to a simmer in a large pot over medium-high heat.
2. Add onion, bell pepper, and garlic and cook about 8 minutes or until onion is translucent and pepper is tender.
3. Stir in chili powder and cook 1 minute, stirring constantly.
4. Add lentils, tomatoes, and remaining 7¼ cups broth. Bring to a boil, reduce heat to medium low and simmer, partially covered, 30 minutes or until lentils are almost tender.
5. Uncover and cook 10 minutes longer. Stir in cilantro and serve with crusty, whole-grain bread.