Better For You Mac & Cheese

3 cups barely cooked macaroni

1 Tbs. red palm oil (can substitute butter)

3 cups shredded extra sharp cheddar cheese

2 cans evaporated milk

1 red bell pepper, diced

2 carrots, grated

1/4 cup onion, chopped

1 clove garlic, minced

1 tsp. salt

1/4 tsp. white pepper

Toss macaroni with oil in the crock-pot. Add remaining ingredients. Cover and cook on HIGH 2 hours, stirring once or twice.

NOTE: Serves 4.

I use red palm oil because it is high in Vitamin E and so good for you! I buy it here:

Coq Au Vin

4 slices thick-cut bacon

2 C. pearl onions

1 C. sliced button mushrooms

2 carrots, sliced thick

1 clove garlic, minced

1 tsp. thyme

1 tsp. fresh basil

1/2 tsp. black pepper

6 boneless chicken breast halves (about 2 lbs.)

1/2 C. dry red wine

3/4 C. chicken broth

1/4 C. tomato paste

1/4 C. all purpose flour

Cook bacon in medium skillet over medium heat. Drain and crumble. Layer ingredients in crock-pot in the following order:

onions

bacon

mushrooms

carrots

garlic

thyme

pepper

chicken

wine

broth

Cover and cook on LOW 6-8 hours. Remove chicken and veggies. Cover to keep warm. Ladle 1/2 cup cooking liquid into small bowl; allow to cool slightly. Turn crock-pot to HIGH & cover. Mix reserved liquid, tomato paste, and flour until smooth. Retun to crock-pot; cover and cook 15 minutes.

*Serve over egg noodles.

NOTE: Serves 6.