1 (12 ounce) package egg noodles 1/4 cup chopped onion 2 cups shredded Cheddar cheese 1 cup frozen green peas 2 (5 ounce) cans tuna, drained 2 (10.75 ounce) cans condensed cream of mushroom soup 2 cups crushed potato chips
Directions: Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water according to package. Drain. Preheat oven to 425 degrees F. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, 1 cup potato chips, peas, tuna and soup. Transfer to a 9x13 inch baking dish, and top with 1 cup potato chip crumbs and remaining 1 cup cheese. Bake for 20 minutes in the preheated oven, or until cheese is bubbly.
Healthy Cheesy Zucchini - Chana Hymowitz
1) Sauté Zucchinis and onions in Trader Joe’s (or any) tomato sauce 2) Add some spices like salt, pepper, minced garlic, and basil. 3) Once all vegetables are soft, remove from pan and place on individual microwaveable plates. 4) Add cheese and melt it in microwave. 5) Enjoy!!
Ingredients • 1 cup Cherry Tomatoes, sliced • 1 cup Cucumber, chopped • 3 Green onions, sliced thin • 1 cup Radish, sliced thin • 1 Handful of chopped fresh dill • 1 Handful of chopped fresh parsley or cilantro • 2 oz. Crumbled Feta • 1/4 cup Mayo • 1/2 Lemon, squeezed (and for serving) • 1/2 tsp. Shawarma seasoning • 1/4 tsp. Salt • 1/4 tsp. Pepper Instructions 1. Add the tomatoes, cucumber, green onion, radish, dill, parsley or cilantro and feta in a large bowl 2. In a bowl, mix the mayo, lemon juice (same some for serving), shawarma seasoning, salt and pepper 3. Pour the dressing over the salad and squeeze a bit more lemon over the salad 4. Serve with some lemon wedges on the side and crunchy pita chips!
Jamie Geller’s Cauliflower “Mac” and Cheese – Leslie Goldmeier
Ingredients • 1 small head cauliflower cut into small florets about 5-6 cups • 1/2 small onion, diced • 1 teaspoon olive oil • Kosher salt • Freshly ground black pepper • 1/4 cup (Passover) panko • 2 tablespoons parsley • 1 teaspoon paprika • 2 tablespoons butter • 2 tablespoons flour • 1 1/4 cups milk, (whole milk or coconut is best) • 1/2 teaspoon granulated garlic • 1 teaspoon mustard (optional) • 1/2 teaspoon paprika • 2 1/2 cups grated extra sharp cheddar cheese (reserve 1/2 cup)
Preparation 1. Preheat oven to 400°F. Place cauliflower florets on a baking sheet, mix with diced onion and oil, sprinkle with salt and pepper. Roast for 20-25 minutes tossing half way through until browned. 2. Lightly toast panko in a frying pan or oven and toss with parsley and paprika. 3. Warm the milk in the microwave, so it is just heated through (this helps prevent the cheese sauce from clumping). Heat a medium saucepan over medium med-high heat. Add 2 tablespoons butter and flour then whisk for 2 minutes (until a smooth roux is made), add milk and continue whisking until sauce thickens. Once smooth add salt and pepper and other spices. Then add the cheese reserving 1/2 cup. Mix with spatula and add cauliflower, stir gently. Now add the reserved cheese, mix just enough to evenly distribute. 4. Place mixture into a 8x8 inch greased casserole dish and cover with panko mixture. Bake in oven for 20 minutes until toasty and bubbly.
