What to do if you’re lactose intolerant and wishing for some comfort food after a dreary Monday workday. Well, here’s the answer… a quick lactose free mac & cheese. My friend Judy perfected this simple, quick, and care-free recipe.
2 small packages veggie sliced cheddar cheese
1 lbs macaroni shells
1 stick non-dairy margarine
1 can condensed tomato soup
Begin by cooking the macaroni shells until al dente. As the macaroni cooks, combine the margarine, soup, and cheese together in a medium sauce pot and heat over medium heat until the cheese and margarine have melted. Stir frequently to prevent burning. Once the cheese and margarine have completely melted and all the ingredients are thoroughly mixed together, pour over the cooked macaroni in an oven proof casserole pan. Bake for an hour at 350 degrees.
Serve with a side of your favorite vegetables. Enjoy!
Instead of heading to the nearest Chinese take-out and grabbing another order of greasy and fried foods, here is a twist on a favorite that can be easily prepared at home. It emphasizes the use of fresh and prime ingredients. Great for a quick after work meal or a Friday night dinner at home. Frozen cut vegetables can also be used to reduce the preparation time.
1 rib-eye steak, cut into small strips
1 cup julienne red and green peppers
½ cup julienne yellow onion
½ cup thinly sliced carrots
2 Tbsp olive oil
1 Tbsp low salt soy sauce
1 Tbsp oyster sauce
1 tsp fermented black beans
4 cloves of garlic, sliced
¼ cup water
salt to taste
Begin by adding a couple of pinches of salt and the olive oil to a 10 inch skillet over medium heat. Swirl the skillet to evenly distribute the oil around the bottom. When the oil starts to smoke, add the sliced steak, and stir-fry a few minutes until the strips start to lose their red color, but not cooked through. Add the vegetables and continue to stir-fry a few more minutes, thoroughly mixing all of the ingredients. Add the soy sauce, oyster sauce, fermented black beans, and water; mix thoroughly. Bring the sauce to a boil and cover. Continue cooking over medium-low heat for 5 minutes or until the vegetables reached their desired tenderness. If necessary, add more water to increase the sauce volume.