Clean Tuna-Slaw

It's no secret that I LOVE food, and I mean LOOOOOOVE food! I love trying different parts of the world, I love to experiment when I cook, I love the smells, I love the way it brings people together, I love the way it warms my home. My favorite is down-home, three sticks of butter, warms the soul, lick the plate, comfort food. Its what I do, and I do it well. My husband frequently teases me about being the 20-something version of Paula Deen. But after two babies, those foods aren't exactly loving me back anymore. I was on a mission to eat better without having to sacrifice flavor or eat like a rabbit. This recipe was the result (one of them anyway) of my frustrations. And it's quickly becoming my go-to lunch. I make up a big bowl and eat it throughout the week.

You will need:

- 1 bag of shredded mixed coleslaw veggies
- the juice from half a lemon (Here's a hint - if you microwave your lemon for 20 seconds you'll get 3 times as much juice out of it!)
- 2 (5 oz) cans of tuna or canned salmon
- 1 medium sized tomato
- salt
- fresh ground pepper
- 1/3 cup of minced Walla Walla sweet onion
- 1 small avocado (optional)


Now here's how simple this is. Ready? Mince your onion and dice your tomato and avocado. Mix all ingredients in a large bowl, making sure your lemon juice covers everything. Add salt and pepper to taste. Refrigerate for 30 minutes before serving to allow all the flavors to marinate. And enjoy! 100% clean, and 100% healthy!

Creamy Sausage Mac 'n Cheese

Need a super decadent quick fix? This is it! Mac 'n cheese in and of itself is a crowd pleaser in our house, but this is SUPER hearty and equally as yummy! It's creamy and oozy with out being overly cheesy. Use it as the main dish, or maybe just a side at a summer time barbeque!

You will need:

- 1 (8 oz.) brick of cream cheese softened

- 1 lb of your favorite link brat or cheddarwurst (I used Johnsonville Beddar with Cheddar)

- 3-4 cups grated cheddar cheese (depending on how cheesy you want it)

- 1/2 - 1 cup milk (depending on how thick you like your sauce)

- 16 oz. elbow macaroni pasta

- 2 tsp salt

- 2 tsp garlic powder

Begin by putting the pasta on to boil. While pasta is cooking, slice sausage and sauté lightly just to put a nice crisp on the outside edges. Then remove sausage from heat and set aside. In a medium sized sauce pan SLOWLY melt cream cheese, cheddar cheese, salt, and garlic powder into 1/2 cup of milk. Be sure to stir constantly to prevent scorching. If 1/2 cup of milk is not enough for your desired consistency  continue adding milk a few tablespoons at a time. Once the sauce has melted through and is completely blended and lump free, remove from heat. Pasta should be cooked by this time. Drain pasta thoroughly and add cheese sauce and sausage to your pasta. Mix well. Allow a few minutes for sauce to set and serve.

Yield: 6-7 servings

Ooey-Gooey Scalloped Potatoes

These are seriously some of the most cheesy, bubbly, gooey potatoes you will ever eat! And the best part is, they are SUPER easy and the kids will love them!

You will need:

- 5-6 medium sized Russet potatoes
- 1 (15 oz) jar of your favorite Alfredo sauce
- 1/2 stick of butter
- 1/4 cup whole or 2% milk
- 3 cups of shredded medium cheddar cheese


Preheat the oven to 375F degrees. Wash potatoes and slice them into "thick potato chips" (about 1/4 inch thick) and set them aside. In a medium sauce pan bring Alfredo sauce, milk and butter to a simmer. Slowly stir in 2 cups of cheese until a smooth creamy sauce is achieved. This may take a few minutes. Then remove from heat. Lightly grease a small/medium casserole dish. (I use a 8x10 CorningWare) Put down one layer of potatoes, just enough to completely cover the bottom of the dish. Then lightly spread a little cheese sauce over the first layer. Continue to layer until you have used up all of your potatoes. Pour remaining cheese cause over the top and sprinkle remaining grated cheese (1 cup) over the top. Make sure all potatoes are covered by some sort of cheese. Bake for one hour or until you can stick a fork in the potatoes and they break apart easily. Once done, pull out of oven and let stand for about 10 minutes to allow sauce to thicken.

Yield: 3-4 persons

Rice & Veggie Pilaf

Having married an Idaho meat-n-potatoes man, the side dishes at our dinner table are usually some sort of potato and/or corn. Exciting right? So I'm always glad when I get the chance to switch things up!

You will need:

-2 cups of rice
-beef broth (substitute for water in rice prep)
-1 medium/large carrot (almost minced)
-1/2 a small/medium yellow onion (almost minced)
-1 tsp salt
-1 tsp garlic powder
-1 tsp savory
-1 tsp chili powder
-1 TBS Teriyaki sauce

Prepare the rice as directed on package but instead of using water, use beef broth. (Example: my box calls for 2 cups water so instead I'll be using 2 cups of broth) While rice is cooking, saute minced carrot and onion with teriyaki sauce and seasonings until caramelized and tender. Once rice is done stir in vegetable mixture. Quick, yummy side dish even a meat-n-potatoes guy can appreciate!

Yield: 4 servings