Sometimes I think my kids just want to see what I can't come up with for dinner.  The other night my youngest says to me, "mom, I would like macaroni and cheese for dinner.  But with beans in it".  My first thought was great simple, quick easy.  But then I thought I will not use this as an excuse not to cook, even though I was tired from travelling the day before and had  lot of work to catch up on.  So I took a hint from the TV show "The Chew" who used wonton wrappers for an easy pasta dish one time and came up with this crazy, but really good recipe!

1 package of won ton wrappers
1 pound of fresh green beans
1 pound whole carrots
1 package of Philadelphia Cooking Creme, Original 
8 ounces of Mac and cheese blend shredded cheese
cup of water
9x13 pan

-Boil the beans and carrots
-Place the beans and carrots into a blender or food processor and blend until smooth
-Preheat your oven to 350 degrees
-Grease your 9x13 pan
-Place one won ton wrapper on a cutting board
-Spoon 1/2 tablespoon of the veggie puree onto the wrapper
-Dip your finger in the bowl of water and smooth around the edges of the won ton wrapper
-Fold the won ton wrapper to make a triangle, press the watered edges together to seal
-Tuck the corners under to make an almost rectangle shape (those of you who are dutch and make pig in the blankets...think that type of shape) then place in your greased pan.
-Repeat the process until the veggie puree is gone OR you pan has one completed layer.
-In a mixing bowl combine the Philadelphia Cooking Creme and shredded cheese.  If you have left over veggie puree you can add it into the cheese.
-Spread the cheeses over the veggie filled won ton wrappers
-Cover with tin foil and place in the oven for 20 minutes
-Remove tin foil and bake uncovered for another 10-15 minutes, or until bubbly.

Let me know what your family thinks of this veggie mac and cheese!

Healthy Eatings, 

I love corn and we had some left over ears that we had to get eating right away, so here is a great recipe to use up those last few ears of corn or in the winter when you need a hearty meal and you can substitute frozen corn.


Jumbo Shells-I used about 1/2 of the box or about 20 shells)
1/4 to 1/2 cup of white wine-I used a Pinot Gris
2 eggs
16oz of  tomatoes-I used cherry and baby heirloom tomatoes
12 oz can of tomato paste
1 cup cooked spinach
Italian seasoning
15 oz of Ricotta cheese
4 ears of corn (or about 2 cups)
8 oz feta cheese
8 oz Italian or mozzarella cheese
1 jar of artichoke hearts
9 x 13 pan lightly greased


-Preheat oven to 375 degrees
-Cut the tomatoes (how small you cut them depends on how chunky you want your sauce) and the artichokes then place in a large bowl.
-Add the white wine to the bowl with the tomatoes and artichokes and set aside.
-Set 2 pots to boil, 1 for the corn and 1 for the shells (Add a little olive oil to the pot for the shells).  After they are brought to a boil, add the corn and shells and cook until tender.
-Mix the ricotta cheese, feta cheese, eggs and spinach together in a bowl and set aside.
-Take the tomatoes and artichoke mix and simmer in a pot until the tomatoes are soft, then add in the tomato paste and Italian seasoning to taste and mix until it bubbles, then remove from heat.
-drain the corn and use a sharp knife to remove the corn from the cob (I use a Kyotsu knife).  Add the corn to the cheese mixture.
-Drain and rinse the shells
-Spread a soup ladle nor two worth of sauce on the bottom of the pan.
-Stuff the shells with approximately 2 Tablespoons (I did not really measure it out, just eyeballed it) worth of the cheese, spinach and corn mixture and place in your pan
-Cover the shells with the remaining sauce
-Cover with foil and place in the oven for 30 minutes
-Remove the foil, sprinkle with shredded cheese and place back in the oven for 30 more minutes.

Healthy Eatings,