Pasta with White Sauce

 

 This classic pasta dish is a simple and satisfying meal that is perfect for a weeknight dinner. The creamy white sauce is made with butter, flour, milk, and Parmesan cheese. It is a versatile sauce that can be used with a variety of pasta shapes and ingredients.

 

Ingredients:

 

1 pound pasta, such as fettuccine or penne

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Instructions:

 

Cook the pasta according to the package directions.

Melt the butter in a saucepan over medium heat.

Add the flour and cook for 1 minute, stirring constantly.

Gradually whisk in the milk until the sauce is smooth and creamy.

Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.

Stir in the Parmesan cheese and season with salt and pepper to taste.

Add the cooked pasta to the sauce and toss to coat.

Serve the pasta immediately.

Tips:

 

You can add other ingredients to the white sauce, such as cooked chicken, vegetables, or herbs.

If the sauce is too thick, add a little more milk.

If the sauce is too thin, add a little more flour.

You can use any type of pasta you like.

This dish is best served fresh, but it can be stored in the refrigerator for up to 3 days.

Slow Cooker Chicken and Vegetables

  Ingredients:

 

1 (3-4 pound) bone-in, skin-on chicken

1 large onion, chopped

3 carrots, chopped

3 celery stalks, chopped

4 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes, undrained

1 (14.5 ounce) can chicken broth

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions:

 

Place the chicken, onion, carrots, celery, and garlic in the slow cooker.

In a bowl, whisk together the tomatoes, chicken broth, thyme, salt, and pepper.

Pour the tomato mixture over the chicken and vegetables in the slow cooker.

Cover and cook on low for 4-6 hours, or until the chicken is cooked through and the vegetables are tender.

Remove the chicken from the slow cooker and let it cool for a few minutes before shredding or cutting into pieces.

Return the shredded or cut chicken to the slow cooker and stir to combine.

Serve the chicken and vegetables hot.

Tips:

 

You can add other vegetables to this recipe, such as potatoes, mushrooms, or green beans.

If you want a thicker sauce, you can add a tablespoon of cornstarch to the tomato mixture.

You can also use frozen vegetables in this recipe.

This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.

Oatmeal with Fruit and Nuts

 

 Ingredients:

 

1/2 cup rolled oats

1 cup water

1/4 cup milk

1/4 cup chopped fruit (such as berries, bananas, or apples)

1 tablespoon nuts (such as almonds, walnuts, or pecans)

1 teaspoon honey (optional)

1/2 teaspoon cinnamon (optional)

Instructions:

 

Combine the oats, water, and milk in a saucepan.

Bring the mixture to a boil over medium heat.

Reduce the heat to low and simmer for 5 minutes, or until the oats are cooked through.

Stir in the chopped fruit, nuts, honey, and cinnamon (if using).

Serve the oatmeal hot.

Tips:

 

You can add other toppings to your oatmeal, such as raisins, sunflower seeds, or chia seeds.

If you don't have milk, you can use water or plant-based milk.

You can make your oatmeal ahead of time and store it in the refrigerator for up to 3 days.

chocolate chip cookies

 

 Chocolate Chip Cookies

 

Ingredients:

 

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract  

1 large egg

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

Instructions:

 

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the vanilla extract and egg until well combined.  

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.  

Stir in the chocolate chips until evenly distributed.

Drop by rounded tablespoons onto the prepared baking sheets.

Bake for 10-12 minutes, or until golden brown.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips:

 

For extra chewy cookies, use cold butter.

If you want softer cookies, bake them for a shorter amount of time.

You can add other mix-ins to your cookies, such as nuts, raisins, or peanut butter chips.

Enjoy!