Hearty Cheese N Toast Dawn Supinas Meal Recipes

HEARTY MAC & CHEESE

"Whether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!" And a great way to jazz up boxed macaroni mix. -Carol Wohlgemuth, Riding Mountain, Manitoba

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

Hearty Mac & Cheese image

Steps:

Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain., Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes., Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted.

Nutrition Facts : Calories 480 calories, Fat 24g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 1253mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 2g fiber), Protein 25g protein.

Ingredients

1 package (7-1/4 ounces) macaroni and cheese dinner mix
1 pound ground beef
3 tablespoons chopped onion
2 tablespoons chopped green pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 tablespoons water
2 tablespoons ketchup
2 teaspoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup frozen corn, thawed
1 cup shredded cheddar cheese
1/4 cup butter, cubed
1/4 cup 2% milk

AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS

A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in

Provided by Good Food team

Categories Dinner, Soup

Time 35m

Number Of Ingredients 13

Autumn vegetable soup with cheesy toasts image

Steps:

Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.

Nutrition Facts : Calories 343 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 2.2 milligram of sodium

Ingredients

1 leek , chopped quite small
2 carrots , chopped quite small
1 garlic clove , finely chopped
1 potato , chopped quite small
1 tbsp finely chopped fresh rosemary
½ tsp sugar
410g can chickpea , drained and rinsed
3 tbsp chopped fresh parsley
2 x cans chopped Italian tomato
425ml/¾ pint vegetable stock
8 slices of baguette , cut on the diagonal
1 garlic clove , cut in half
50g edam , finely grated