10
Directions:
1. Preheat oven to 350°F and grease an 8”x 8” pan.
2. Place potatoes in the pan and set aside.
3. In a large skillet, melt 2 Tbsp. butter over medium high heat. Add the
garlic and sauté until fragrant, about 1-2 minutes. Add the onions and
continue to sauté until tender, about 3-4 minutes.
4. Add 2 Tbsp. butter to the garlic and onions, add the flour, mustard, salt
and pepper. Stir to combine.
5. Whisk in the milk until mixture is smooth and thickened, about 4-5 minutes.
6. Remove skillet from heat and stir in the cheese, until melted. Pour the
mixture over the potatoes.
7. In a small microwavable bowl, melt the remaining 1 Tbsp. butter and stir in
the bread crumbs. Sprinkle over the potatoes and cheese sauce.
8. Bake for 35-40 minutes, or until potatoes are tender and bread crumbs
are browned.
9. Serve warm.
CARROT PASTA
Cook Time: 12 minutes
Total Time: 12 minutes
Servings: 2
Serving Size: 1 1/2 cups
Ingredients:
1 lb. carrots, spiralized with thin
noodle blade
3 Tbsp. butter
2 Tbsp. dry white wine
2 Tbsp. minced garlic
4 Tbsp. grated parmesan cheese
Salt and pepper to taste
Directions:
1. Fill a saucepan with a small amount of water and bring to a boil. Place the
carrots in a heat resistant colander and place in the saucepan. Cover and
steam until carrots are tender, about 8-10 minutes.
2. In a large saucepan, melt the butter over medium-high heat. Add the wine
and garlic and sauté until fragrant, about 2 minutes.
3. Add the steamed carrot noodles, cheese, salt and pepper and stir to
combine. Cook for an additional 2 minutes.
4. Top with fresh chopped parsley, if desired.
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