Kitchen tip #1

To keep track of leftovers in the fridge I write the date on the container using a dry eraser marker. It stays on pretty good and washes off with a wash cloth! And I always have a pen handy on the fridge because I use the fridge as a dry eraser board!

Crunchy Mac, broccoli & Cheese with Apple & Cucumber Salad

(Don't COMPLETELY trust my measurements. I tried to measure as I went but forgot some of them!) Make dressing in a jar with about 1/2 cup extra virgin olive oil (or any oil you prefer), 2 tablespoons of honey, juice of half a lemon, 1/4 cup apple juice, 1/4 white wine vinegar, sea salt and fresh cracked pepper. Give it a good shake and taste. Add more of anything you think it needs. Put in fridge. Pre heat oven to about 350. Bring a pot of salted water to a boil and add 4 cups of uncooked elbow macaroni. Cook for a couple of minutes and then add two cups of peeled and chopped broccoli stems to the pasta and water. Cook for about another 8 minutes or so. Meanwhile make the cheese sauce. Poor about two cups of milk into a jar with 2 tablespoons of cornstarch, 1 teaspoon of powdered mustard, pinch of salt and fresh cracked pepper. Give it a good shake and pour into a pot. Stir constantly with a whisk and add more milk if it's too thick. Once it's bubbly and perfect add just over a cup of grated white cheddar. Stir until melted. Drain the pasta and broccoli and add it to the sauce. Give it a good stir and pour into lasagna pan. Mix 1/2 cup of BUTTER with about a cup and 1/2 of bread crumbs (or crushed crackers). Sprinkle over mac mix and put in the oven for about 10 minutes until heated through. I broiled it for the last couple of minutes to get it golden. While that's in the oven, chop up one long english cucumber and one red apple. (I think next time I'll add some red onion and I'll chop the cuc and apple not slice them.) Toss them with the dressing and add a little more s & p!

Beefy Nacho's!

(So some of the recipes that I'm using in the days to follow have been adapted from Jamie Oliver's menu planner for the schools. His recipes are for 450 people, so I've kinda guessed at the amounts.)

A good handful of extra lean ground beef ( I used 11 oz.)

Fry up with one chopped onion. Once onion is tender and meat is no longer pink add one can of drained and washed kidney beans and about 1 cup of frozen corn. Cook for a wee bit and add a sprinkle of cinnamon, cumin, and chile powder to taste. Give it a stir and grind some sea salt and fresh cracked pepper. Then add about 7 oz. (half a small can) organic tomato sauce. Give it a stir and taste. Add more sauce if you like it wetter o

r add more spice if you like it stronger. For serving put a handful of whole grain chips, a couple of spoonfuls of meat, some grated white cheddar (dye free), lettuce (ice berg is crispy) , and tomato with a dollop of organic sour cream on the side! Voila!