Homemade Cheese Sauce Tastier and more wholesome than the canned stuff! 1/4 Cup Onions (minced)2 Tablespoons Butter1/4 Cup Whole Wheat Flour2 Cups Milk (2% milkfat)1 1/2 Cups Cheddar Cheese (shredded)1/4 teaspoon pepper1/2 teaspoon salt In a medium saucepan over medium-high heat, cook the onions in the butter until tender and transluscent.Mix in the flour to form a paste. Pour in half of the milk and whisk until well combined with a wire whisk.Add the rest of the milk and continue to stir until the mixture begins to bubble. At this point, remove from the heat and add the shredded cheese.Stir

Something about roasting carrots makes them taste sweeter and more flavorful. Certainly, there’s nothing than picking these orange treasures straight from the garden and preparing them as a side dish to dinner. Enjoy!   Roasted Carrots with Parsley 1 Lb. (8 Large) Raw Carrots, Julienned Cooking Spray 1 1/2 tsp. Seasoning Salt 3 Tbsp. Fresh Parsley Preheat oven to 420 degrees F. Line a large cookie sheet with tin foil. Spray the foil with cooking spray. Lay the julienned carrots in a single layer on the sheet. Sprinkle with the seasoning salt. Roast the carrots for 10-15 minutes until crisp

Tuesdays are for Mexican food at our house, and these fajitas are a crowd favorite! Paired with homemade refried beans and guacamole, it’s impossible to eat just one! Hearty Vegetable and Chicken Fajitas 12 Corn Tortillas (warmed)1 cup Shredded cheese (for topping)15 oz Fat-Free Refried Beans (see notes)1 cup Plain, Unsweetened Greek Yogurt (for topping)Fajita Mix2 large large Green Bell Peppers (sliced)1 large Yellow Onion. (sliced)4 medium Vine Ripe Tomatoes (chopped coarsely)1/2 cup Rotisserie Chicken (shredded)1 Tablespoon Chili Powder1 teaspoon Garlic Salt1 teaspoon Ground CuminGuacamole4 Avocadoes (Ripe when soft)2 Tablespoons Lime Juice1 teaspoon Garlic Salt1/4 teaspoon Ground Cumin1/4 Cup Green

Have you ever compared the price of a raw fryer chicken versus a fully cooked, ready-to-eat rotisserie chicken? For some reason, the rotisserie is always a fraction of a price of the raw chicken. I like to get my rotisserie chickens at Costco where they cost about $5. Sometimes, I just get them at my local grocery store, but they cost about $2 more, and the chickens are a bit smaller. By the time I get the chicken home, it is cool enough to handle. I get to work with a paring knife and my fingers to peel all the

Fridays are pizza night at our house, and we never get sick of it because it is so versatile. We put everything from sausage to squash on our pizzas and we have a lot of fun doing it, too! It has taken me years to finally get the dough right. If it doesn’t turn out just right for you the first time, keep trying! However, this recipe is pretty well tried-and-true, and it's hard to fail if you are using the Bosch Mixer. Whole Wheat Pizza Dough 2 Cups Water at 80°F2 teaspoons Active Dry Yeast1/4 Cup Olive Oil2 teaspoons

Talk about a party in your mouth! These black bean enchiladas should be called “kitchen sink” enchiladas because there’s a little bit of everything stuffed inside them! Topped with a homemade (mild) enchilada sauce and sharp cheddar cheese, these are sure not to disappoint! My six-year-old likes to pack the leftovers for his school lunch the next day. Enjoy! Black Bean Vegetable Enchiladas 24-28 Flour Tortillas1 1/2 to 2 Cups Sharp Cheddar Cheese (shredded)Filling3 1/2 Cup Black Beans (cooked and drained*)3 small zucchini squash ((3 1/2 Cups) chopped)1 large sweet potato (chopped)2 Red Bell Peppers (chopped)1/2 large Yellow Onion (chopped)1

I will never buy canned enchilada sauce again. After realizing how easy it is to make my own sauce with even more flavor than the can, this is my go-to enchilada sauce! Homemade (Mild) Enchilada Sauce 1 Tablespoon Olive Oil 1/3 Cup Onion, chopped fine 2 cloves fresh Garlic, minced 1 1/2 Tablespoon Chili Powder 1 teaspoon Ground Cumin 1/2 teaspoon Salt 1/4 teaspoon Oregano 15 oz. Tomato Sauce 1 Cup Chicken Stock = 1 teaspoon Better than Bouillon (Affiliate link) mixed with 1 cup water Directions: 1. In a large saucepan over medium-high heat, sauté the onions in olive oil. Add the

We have been harvesting peaches off our tree left and right this week! This salsa is a great way to eat a lot of peaches. Use it as a topping on fish, burritos, and salads, or as a dip with chips or crackers. You can also substitue Mangoes for the Peaches for an equally delicious salsa. Think this looks like too much chopping? Check out the notes for my best kitchen hack for chopping all these veggies super fast. Enjoy! Peach (or Mango) Salsa A healthy, fresh, and delicious sweet salsa. 4 1/2 Cups Fresh Peaches (or Mangoes) (chopped )2

Perfect for a breakfast on-the-go, this smoothie is packed with healthy fats, natural protein, antioxidants, vitamins, calcium, iron, fiber, and probiotics to help you feel energized for the day. You will get your first full serving of vegetables and fruit for the day without much effort. The best part is that it tastes amazing too! Enjoy! Natural Protein Berry Peachy Smoothie Skip the expensive protein powders and get 16 grams of protein from natural ingredients in this tasty smoothie. 1/2 Cup Water1 Cup Plain, Non-fat Greek Yogurt2 Medium Peaches (fresh or frozen)1/2 Cup Cucumber (mostly peeled)1 Cup spinach (packed)1 Cup

Are you trying to become your spouse’s personal nutrition consultant? You may not even realize the damage you are doing to your spouse’s relationship with food when you make comments about their eating habits. In  Intuitive Eating, (2012) (aff. link) Evelyn Tribole describes a predisposition which her clients call the “Forget You” Diet. When spouses make condescending comments or suggestions to their partner’s food choices, it elicits a feeling of “forget you!” The partner then eats more than they normally would, just because their freedom with food has been violated and they rebel against the suggested restriction. Photo circa 2008 (We are getting