Elote technically translates to just “Corn,” but it refers to the street food. Typically, you get boiled or roasted corn on the cob on a stick, slathered with goodies, but, when corn on the cob is scarce, you can use frozen corn.Continue reading “Monday Munchies: Elote”
Let me preface this by saying that I never promised these recipes would be healthy. This is a holdover from my high school/college days. I rarely eat it now, because my body protests if I over indulge, but I still love it.
In high school, it was common to have the lunch lady ladle nacho cheese into a bag of hot cheetos. That combination was heavenly. But getting perfectly melted nacho cheese at home can be difficult, so I experimented, and eventually settled on mac & cheese & cheetos. I have no idea how this would taste with regular cheetos, but you’re welcome to experiment if you aren’t a fan of spicy food.
As a side note, the photo shows standard Kraft mac & cheese, because they were out of the shell version, which, in my opinion, is much better. So follow the recipe, not the photo.Continue reading “Monday Munchies: Mac & Cheese & Cheetos”
I was skeptical when I came across this recipe on womenshealthmag.com. However, one bite was all it took to hook me. This is actually delicious! I’ve done the math so that you can just use a typically yogurt container, instead of measuring out the ½ cup called for in the original recipe. I list exactly what I purchased, but I don’t think brands are all that important, quantity is more important.
What You Need
- 5.3oz container of Chobani Plain Nonfat Greek Yogurt
- 1 tbsp + 2¼ tsp Hidden Valley Ranch Dip Mix
- 7oz container, or larger, with lid