Week ONE: Mac & Cheese Cupcakes, Green Beans, Jello Parfait and Cinnamon Oranges

MAC & CHEESE CUPCAKES 
Ingredients:

• 8 ounces small elbow macaroni (2 cups)
• 1 1/4 cups half and half
• 8 ounces grated Cheddar cheese (2 cups, packed)
• 2 tablespoons all-purpose flour 
• 1 teaspoon butter for baking dish
• 2/3 cup grated Gruyere cheese
• 1 cup steamed broccoli or peas
• Salt and pepper to taste

Directions:

1. Preheat oven to 400°F. Butter an 11x7x2-inch glass baking dish. 
2. Cook pasta in large saucepan of boiling salted water until just tender, stirring occasionally; drain well.
3. Bring half and half to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half.
4. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta, Gruyere, and vegetables. Season with salt and pepper.
5. Spread pasta mixture in prepared dish. Top with bread crumbs. Bake until heated through, about 15 minutes.

SNAP GREEN BEANS  
Ingredients:

• Fresh string beans   
• Olive oil
• Garlic

Directions:

1. Snap string beans.
2. Sauté in oil and garlic.
3. Salt to taste.

SWEDISH FISH JELLO PARFAIT
 Ingredients:

• 1 small box of blue Jello 
•  Swedish fish
• 1 (8-ounce) container Cool Whip

Directions:
Make Jello, add in fish and layer with Cool Whip. 

CINNAMON ORANGE
Ingredients:

• 1 orange (peeled and sliced)
• 1 tablespoon lime juice
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1 teaspoon cinnamon

Directions:

Pour the juices over the orange slices and sprinkle with cinnamon.