Yes I Am THAT Mom

Yes I am that Mom who likes to disguise vegetables in our food. Today I tried not one but TWO new recipes.  SSP loved them both but BAP sneered at both until he actually tasted them.

MadeOver Macaroni and Cheese
greatly adapted from: http://www.laurenslatest.com/low-carb-easy-cheesy-tuna-casserole-giveaway/

1/2 pound small pasta shapes (I used the multi colored squiggly pasta)
1/2 head of cauliflower (chopped up into small florets)
1 T olive oil
1 T butter
1/2 cup diced onion
1 jar Alfredo Sauce (I like Newman's Own Roasted Garlic)
2/3 cup milk
1 1/2 grated cheddar cheese
salt and pepper

Cook pasta until al dente.  After 3 minutes of cooking add the cauliflower - cook along with noodles.  Drain.  In the same pot add butter and oil, saute onion until soft. Add salt and pepper to taste.  Pour Alfredo sauce over top onions then add milk (shake inside sauce jar to loosen up the remains).  Add cheese.  Stir.   Add pasta and cauliflower and stir again.  Serve HOT.


This next recipe I doubled and put in 2 loaf pans and baked for 45 minutes.  I just put a lemon sugar glaze over top when it was still hot and cooling on the rack. (used this glaze recipe)
Carrot & Zucchini Bread
greatly adapted from: http://www.bhg.com/recipe/bars/carrot-and-zucchini-bars/

1 1/2 cups flour
1 t baking powder
1/2 t ground ginger
1/4 t baking soda
2 eggs
1 cup shredded carrot
1 1/2 cups shredded zucchini
3/4 cup packed brown sugar
1/4 cup raisins
1/2 cup oil
1/4 cup honey
1 t vanilla

Preheat oven to 350. Grease and flour 1 bread pan. Combine all the dry ingredients together (flour through soda) in a large bowl.  Combine all remaining ingredients together in another bowl.  Slowly add these wet ingredients to the dry.  Mix until just moistened.  Bake for about 45 minutes until toothpick comes out clean.  Remove from oven and promptly dump on to cooling rack.  Brush with glaze while cake is still warm so it can be soaked in.  mmmm....