Ingredients:

2 cups large elbow Macaroni, uncooked
2 cups low fat Milk
if needed, additional 1/4 cup milk for final cooking
1/2 tablespoon Butter
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 tsp nutmeg
1/4 tsp turmeric
black pepper to taste
1/2 cup frozen peas
1 cup Grated Cheese (I used cheddar, parmesan and gruyere)
1 small can tuna fish

Instructions:

1) In medium sauce pan, add milk, raw elbow macaroni, butter, mustard,
salt, nutmeg, turmeric and pepper.

2) On medium heat, slowly bring milk/macaroni mixture to a simmer,
stirring the macaroni frequently as it comes up to a simmer. This will
separate macaroni and keep them from sticking together. DO NOT
LEAVE THE STOVE! The milk mixture will come to a boil very quickly
and leaving it unattended will leave a big mess on your stove stop.

3) Once mixture comes to a simmer, immediately turn down heat to
LOW. Macaroni will slowly cook in the milk. Having your heat too high
will evaporate the milk too quickly!

4) Continue to stir the mixture frequently so that macaroni will cook
evenly and absorb milk evenly. If you don’t stir your mixture frequently,
you will get a big clump of macaroni in the end! Stir, stir stir!

5) Cook for about 15 minutes or until milk has been fully absorbed. At
this point, stir in the peas. If macaroni is not cooked fully, add a little
more milk to mixture ( in small amounts) until macaroni is fully cooked.
This will take about another 5 minutes.

6) When milk has evaporated, stir in grated cheese of your choice. Stir
the cheese evenly into the macaroni.

7) Turn off heat. Place lid on top of pan and cover for about 5 minutes.
This rest period will allow macaroni to plump up and absorb any excess
milk. Drain the can of tuna and stir it into the macaroni. Take a final
taste and add additional salt and pepper to taste.
Before serving, stir one final time to mix everything together. Serve
immediately.

SOURCE: http://DianasaurDishes.com

Ingredients
4 large baking potatoes, washed
85g/3oz unsalted butter
salt and freshly ground black pepper, to taste
85g/3oz Boursin herb and garlic cheese
450g/1lb mainstay mince (see recipe below)

For mainstay mince
2 tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
1 garlic clove, crushed to a paste with a little salt
1 tsp soft thyme leaves
1 x 400g can of chopped tomatoes
1 tbsp tomato purée
2 tsp anchovy essence (I usually leave this out)
1 tbsp Worcestershire sauce
500g/17oz minced beef or lamb
400ml/14fl oz beef or lamb stock
salt and freshly ground black pepper

Method
1. Preheat oven to 200C/400F/Gas 6.
2. Push a metal skewer through the centre of each potato: this reduces the cooking time and allows the steam to escape.
3. Pop the potatoes into the preheated oven, on a rack rather than in a baking dish, and bake for about one hour, or until the potatoes feel soft when squeezed.
4. While the potatoes bake, make the mainstay mince. In a large, heavy-based saucepan heat the olive oil. Add the onion, carrot, garlic and thyme, and cook over a medium heat until they have softened.
5. Add the mince and fry until coloured.
6. Add the canned tomatoes, tomato purée, anchovy essence and Worcestershire sauce. Stir well and bring to the boil. Reduce the heat and simmer for about 20-25 min, stirring occasionally.
7. Season with salt and freshly ground black pepper, to taste.
8. Once the potatoes are baked, cut a shallow lid from the top of each potato, scoop out the flesh into a bowl and mash with the Boursin cheese, butter, salt and pepper.
9. Half-fill the cavities with the mince mix and pipe or spoon the potato back on top. Fluff up with a fork.
10. Return to the oven and bake until the potato is golden and the mince is hot, about 20 minutes.
11. Serve with the green vegetable of your choice, or a well-dressed leaf salad.

SOURCE: madmum at Family Corner http://www.familycorner.com/forums/916111-post105.html

Apricot-Mustard-Glazed Chicken Breasts

1 c apricot jam

1/2 c dijon mustard

1/2 c low-sodium chicken broth

8 spilt chicken breast halves, on the bone

salt  and pepper

2 tbsp butter, cut into pieces and softened

12 dried apricots cut into thin slivers

Preheat oven to 375*. In a small saucepan, stir together jam, mustard and broth. Bring to a boil over high heat, stirring occasionally. Reduce heat to med-low and cook, stirring, until jam has dissolved, about 3 min. Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes. Pour jam mixture over chicken and turn to coat. Dot chicken with butter. Scatter apricots over chicken and bake, uncovered until chicken is lightly browned and cooked through about 1 hr. Turn and bast chicken often. Serve with the sauce from the dishes spooned over the top.

Combine veggies, cheese, flour, and crumbled bacon and add to pie shell. Whisk together eggs and half and half and pour over top. Bake at 400* 25 minutes or until evenly baked.

You could change out the ingredients, like replace with spinach or broccoli, ham or a different cheese, too.

Salt

Ground black pepper

2 teaspoons sesame oil

1 1/4 cups apricot preserves

1/4 cup tamari sauce

1 tablespoon chopped pickled ginger

Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

Source

1 cup uncooked converted rice

1/4 cup chopped onion

1 cup fresh button mushrooms

1/2 stick butter

2 tbsp chopped fresh basil and oregano

2 tsp beef flavor instant bouillon

1/4 tsp salt

2 cups water

Heat oven to 350 degrees. Place rice in a 1 1/2 quart casserole. Add onion, mushrooms, butter, herbs, bouillon, salt and water and mix well. Bake at 350 degrees for 45 minutes or till all liquid has been absorbed and top is brown. Stir before serving. Makes 6 servings.

IDEA:  use chicken bouillon instead of beef and pair this with roast chicken.