Macaroni and Cheese

Mac and Cheese
You don’t need a lot of ingredients to make a satisfying macaroni and cheese, and this doesn’t require a box of Kraft Dinner!
Serves: ~6
INGREDIENTS
Non-perishables:
– 4 cups elbow macaroni pasta
– 4 tbsp Flour
– Optional: Crushed corn flakes
– Optional: Grated parmesan cheese topping
Fresh or frozen:
– 1 1/2 cups milk
– 1 1/2 cup grated cheese
– 4 tbsp butter or margarine
Seasonings:
– Pepper
– Garlic
– Optional: Italian seasoning
COOKING TOOLS
– Casserole dish/baking dish
– Large pot
DIRECTIONS
1) Boil the pasta until it is just tender (al dente). Drain well.
2) Preheat the oven to 375 degrees Fahrenheit.
3) In the large pot over medium heat, melt some butter/margarine until completely liquid, then add an equal amount of flour (usually about 4 tbsp of each). Stir well with a fork or wooden spoon until smooth and lump-free. Continue to let the mixture heat for a minute to cook away the “raw” taste of the flour.
4) Add milk and seasonings, stirring constantly until sauce thickens.
5) Add seasonings and half of the grated cheese.
6) Stir in the drained pasta.
7) Spoon all of the pasta into the casserole dish/baking dish.
8) Top with the other half of the grated cheese and grated parmesan and crushed cornflakes, if desired.
9) Bake for ~15-20 minutes, or until top is golden brown and bubbly.
10) Let cool for ~5 minutes before serving.

Shepherd’s Pie

Italian Sausage Shepherd's Pie
Suggestion: Use Italian sausage (hot or mild) for this recipe–if it’s on sale at the grocery store it is very inexpensive and when you use it everything is pre-seasoned for you!
Serves: ~6
INGREDIENTS
Non-perishables:
– 1 can cream of mushroom soup
Fresh or frozen:
– Mashed potatoes (potatoes, butter or margarine)
– Ground meat of your choice (ex/ground beef, ground chicken, sausage)
– Veggies (any that you can find), diced (a mixture of frozen peas, carrots, and corn works very well in this!)
– Onion, diced
– Milk
– Optional: Grated cheese
Seasonings:
– Pepper
– Optional: Italian seasoning, salt
COOKING TOOLS
– Casserole dish/baking dish
– Large pot
– Microwave
– Potato masher or a really strong fork
DIRECTIONS
1) Microwave potatoes on high, covered with a microwave-safe cover or a paper towel until a fork slides easily all the way through.
2) Mash the potatoes with butter or margarine, to your preference of taste and texture.
3) Preheat oven to 350 degrees Fahrenheit.
4) Saute onion, meat, veggies, and seasoning in a large pot until everything is cooked through (there should be no pinkish colour to the meat!)
5) Add can of cream of mushroom soup and ~1/2 a can of milk; stir well.
6) Let the filling mixture simmer until it is the desired thickness.
7) Divide the mashed potatoes in half; press one half of the mashed potatoes into a lightly greased casserole dish/baking dish.
8) Spoon the filling over the first layer of potatoes.
9) Spoon the remaining potatoes over the filling and gently spread it with a fork to create the top layer of potatoes.
10) Optional: Sprinkle the top with grated cheese.
11) Bake for 15-20 minutes until top layer of potatoes is browned and sauce is bubbly.
12) Let cool for ~5 minutes before serving.

Salmon Cakes

IMAG0653Serving suggestion: add a little hot sauce (ex/Sriracha chili sauce) to a little mayonnaise (to your taste and spiciness preference) to serve as a sauce for your salmon cakes!
Makes: ~6 salmon cakes
INGREDIENTS
Non-perishables:
– 1 can salmon
– Canola or vegetable oil
Optional: flour
Fresh or frozen:
– 2-3 slices stale bread (the ends work really well for this!) cut into very fine pieces or breadcrumbs
– 1 egg
– 1/2 a medium-sized onion, diced
– Optional: 1/2 a red bell pepper, diced
Seasonings:
– Optional: paprika, Italian seasoning
– pepper

 

COOKING TOOLS
– Medium-sized mixing bowl
– Frying pan
– Baking sheet (if you would like to bake your salmon cakes)
– Spatula
– Paper towel
DIRECTIONS
1) Saute onion and pepper in frying pan until tender.
2) Preheat oven to 375 degrees Celsius (if baking your salmon cakes)
3) Add sauteed onion, pepper, bread pieces/breadcrumb, salmon, egg, and seasonings to the mixing bowl. Blend well with a fork.
4) Shape mixture into patties with your hands (optional step: very lightly coat each patty in flour if you want to fry them)
5)  Place patties on a lightly greased baking sheet and bake for 10-15 minutes, until golden brown, OR fry at medium heat with a drizzle of oil in a frying pan until firm throughout and golden brown on the outside.
6) Remove patties from oven or frying pan and place on a paper towel to absorb any excess oil.

Tuna Casserole

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INGREDIENTS
Non-perishables:
– 2 cans of tuna
– 1 box of noodles (penne, rotini or spirals are best)
– 1 can cream of mushroom soup
Fresh or frozen:
– peas (as many as you want!)
– 1/2 cup cheese of your choice

Seasonings:
– pepper

COOKING TOOLS
– Casserole dish
– Large pot for boiling noodles
– Collander/strainer
– Large spoon
– Cooking spray or cooking oil (an oil/pastry brush may be helpful, but you can also use a paper towel)
– Cheese grater (if cheese is not pre-shredded)
– Oven (don’t forget oven mitts and trivets for the hot casserole!)
DIRECTIONS
1) Boil the noodles and cook until al dente (slightly firm). Remove water.
2) Stir in tuna, 1/4 cup of cheese, mushroom soup, peas and pepper.
3) Spray a casserole dish with cooking spray, add all the ingredients.
4) Sprinkle remaining 1/4 cup of cheese on top of the dish.
5) Cook for 10-15 minutes at 350 degrees F.
6) Let stand for about 5 minutes before serving.