Notes

Parmesan Zucchini Noodles
- 1 zucchini
- 2 T melted butter
- 2 cloves minced garlic
- 1/4 cup grated Parmesan
- salt & pepper
-spinach
Spiralize the zucchini and set aside. Place a large skillet over medium-high heat. Melt the butter and add the garlic, cook for 1-2 minutes. Add in the zucchini noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-3 minutes. Stir in 1/4 cup of the Parmesan cheese and toss until zucchini noodles are coated in the Parmesan cheese. Season with salt and freshly ground black pepper, to taste.Remove from heat and serve. Note-don’t overcook the zucchini noodles and spinach or they will get soggy.

Sorta Cajun Mac'n'Cheese
- elbow macaroni
- 1 T olive oil
- 2 diced bell peppers
- 1/2 diced white onion
- salt & pepper
- 2 minced garlic cloves
- 1/4 cup sliced green onions
- 2 T butter
- 2 T flour
- 2 cups milk
- 1 1/4 cup shredded cheddar
- 1 1/4 cup shredded monterey jack
- 1/4 cup panko bread crumbs
- 2 T melted butter
In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot. Meanwhile, in a large oven-safe skillet over medium heat, heat oil. Add bell peppers and onion and season with salt and pepper. Cook until soft, 5 minutes, then stir in garlic. Add 2 tablespoons green onions, 1 tsp. Cajun seasoning and cook, about 2 minutes per side. Transfer mixture to a plate. Make cheese sauce: Melt butter in skillet. Add flour and whisk until golden, then add milk and simmer until thickened, 2 minutes. Add remaining Cajun seasoning and 1 cup each cheddar and Monterey jack and stir until melted and combined. Add cooked pasta and shrimp mixture and toss until combined. Sprinkle with remaining cheddar and Monterey jack. In a small bowl, mix together bread crumbs, melted butter, remaining green onions, and a pinch of salt.Scatter bread crumbs on top of mac ’n cheese and bake until cheese is melted and bread crumbs golden, 15 minutes.