Sometimes you don’t feel like eating a big meal and just want some soup and a sandwich or some other light option. The next time that mood strikes, you might want to try these recipes for Macaroni and Cheese Soup and Barbecued Pork Fajitas.
Children in particular will like the soup because what child can resist mac and cheese? The soup also has a few veggies in it, so it’s a great way to get them to eat some vegetables and like it.
The Barbecued Pork Fajitas make a perfect accompaniment for the soup, and they’re sure to please adults and kids alike.
MACARONI & CHEESE SOUP
6 cups water
2 1/2 teaspoons chicken bouillon granules
3/4 cup chopped celery
1 medium-size carrot, shredded
1/2 medium-size onion, chopped
1/2 medium-size green, sweet pepper
1/2 cups uncooked elbow or shell macaroni
1/2 cup butter
1/4 cup, plus 2 tablespoons all-purpose flour
3 cups milk
8 ounces processed cheese (like Velveeta), cubed
1/2 cup shredded cheddar cheese, (optional) for garnish
In a soup kettle or Dutch oven, bring water and bouillon to a boil. Add celery, carrots, onion, and green pepper; cook for 4 minutes or until tender.
Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or until macaroni is just tender.
Meanwhile, melt the butter in a saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture.
Sprinkle several tablespoons of Cheddar cheese on top of each serving. Makes 8-10 servings.
BARBECUED PORK FAJITAS
1 teaspoon cumin
1/2 teaspoon garlic-pepper blend
1/2 teaspoon lime cilantro
1/2 teaspoon smoked paprika
1 pound boneless pork loin chops, cut into strips
1/2 medium red bell pepper, cut into strips
1/2 medium green bell pepper, cut into strips
1/2 cup red onion slices or 1 medium onion, sliced
1/3 cup barbecue sauce (your choice of brand)
4 (8-10-inch) flour tortillas
In resealable plastic food storage bag, combine cumin, garlic-pepper blend, lime cilantro and smoked paprika; seal bag. Shake to blend. Add pork; seal bag and shake to coat.
Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir 2 minutes.
Add bell peppers and onion; cook 2-3 minutes or until pork is no longer pink and vegetables are crisp-tender, stirring frequently.
Stir in barbecue sauce; cook until thoroughly heated. Serve pork mixture in tortillas.
Makes 4 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
