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I am a huge fan of Boston Markets macaroni and cheese. It’s just so cheesy and I love spiral pasta! I’ll admit, I sometimes buy the frozen Boston Market meals but they are so expensive. I found it is so much cheaper to prepare this macaroni and cheese recipe at home.

3 cup dry spiral shaped pasta - cooked al dente, drained
2/3 cup Milk
1 lb Velveeta cheese - cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
Salt and pepper to taste

In a double boiler over gently simmering water, add milk, cheese, mustard powder, turmeric, salt and pepper in that order. Stir with whisk until melted and smooth. Mix pasta into hot cheese mixture until combined.

6 servings

I must admit, I get lazy from time to time and turn to take out for my dinner solution. Last week I tried Boston Markets Cucumber Salad and it really hit the spot. A nice light salad is always welcome in my home. It doesn’t get much easier than this recipe. Try it out for yourself…its as easy as 1…2…

2 medium cucumbers w/skin; 1/2″ slices
1/4 red Spanish onion, 1/2″ dice
1 large ripe tomato, dice
8 oz Paul Newman’s olive oil and, vinegar dressing
1 tsp dry dill weed
1/2 tsp dry parsley, mince
1/4 cup olive oil

1 Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, cover tightly.
2 Allow salad to marinate for 24 hours in fridge before serving. Do not freeze.

Serves: 8
Ready In: 1-2 hours

Ingredients:
4 1/2 cups Zucchini, diced
4 1/2 cups Yellow Squash, diced
1 1/2 cup Yellow Onion, chopped
1 Box Jiffy Corn Muffin Mix (prepare as directed on the box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes Chicken Bouillon
1/2 teaspoon Thyme
1 tablespoon Parsley, chopped
1 teaspoon Garlic, minced
1/2 teaspoon Ground Pepper
1 teaspoon Salt

Directions:

Prepare Jiffy Mix as directed on the box, set aside to cool.
Preheat oven to 350 degrees.
Place zucchini and yellow squash in a large saucepan and add water to cover.
Cook on medium low heat until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
In large sauce pan on medium low place the butter and saute the onions until the onions turn clear
Add salt, pepper, thyme, and parsley.
Add chicken bouillon cubes and garlic to onions, stir and saute another minute.
Add drained squash and diced cheese, stir.
Crumble prepared corn bread in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13″x11″ baking pan that has been sprayed with a non-stick spray.
Cover casserole. Bake for 50 - 60 minutes.
Remove cover the last 20 minutes of baking time.

1 egg
2 T. sour cream
2 T. ketchup
2 T. flour
1 package of onion soup mix, dry
1 (1 pound) package of ground sirloin
ketchup for coating the meatloaf
1/3 c. spicy V-8 Juice

Into blender put the first 5 ingredients exactly as given. Blend briefly until smooth.

In medium bowl combine with beef. Mix well. Wet hands to shape into oval loaf.

Bake in Pam-sprayed 2 pound, foil, loaf tin at 400 degrees F for 45 minutes. After first 15 minutes, coat top in ketchup and add the V-8 Juice around the loaf; return to bake the remaining 30 minutes.

NOTE: If you double the recipe, be sure to double all ingredients and time as well, requiring almost an hour and a half total baking. If you make 2 small loaves, however, you do not double the baking time. (Leftovers freeze well to use in 3 months).

(Makes 1 small loaf and serves 2)