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Recipes I've Shared:
Trying to satisfy my 6 year old's request for mac and cheese while simultaneously providing a healthy meal brought me to put a few recipes together to create this. High quality pasta will elevate this dish to be better appreciated by the foodies in the crowd. The best things about this dish is that you don't have to precook the pasta and it only uses one casserole dish and a blender!
This is a family favorite for every holiday. I cut out butter and substituted low fat cream cheese and added more flavor. It was a hit at Thanksgiving this year.
The original turkey recipe was from Eating Well Magazine's November/December 1996 issue and full of flavor. My husband and I have updated it through the years to add brining and to change the roasting time. We've even been known to turn die hard vegetarians with this recipe. Guaranteed to never be dry. The instructions are step by step for even those new to cooking.
This is from a book called North Carolina Barbecue: Flavored by Time, with the modification of Splenda, instead of sugar and the addition of broccoli slaw for more nutrients. I used prepackaged shredded cabbage, but the initial recipe called for a whole head of cabbage shredded.
My 6 year old daughter loved assembling this yummy casserole with me. Although I give directions to cook the chicken here, this would be a great use for leftover cooked chicken. I would have liked to use enchilada sauce, but didn't have any around.
Adopted from Jewish Family recipe for noodle kugel and was a hit last Thanksgiving, good for any holiday meal
Creamy and delicious, very easy to make.