By Jolene Goodman | Panora Times

The rainy days of April provided me with an opportunity to fill my freezer with a few make-ahead items that I can use this summer like cookie dough, muffins and marinated meats. The sunny days lure me outside to attend to weeds, clean out the dead of winter and lay down new mulch. But it’s not all work and no fun. This outside time also allows me to work on my golf game, ride my bicycle and spend time boating. You may notice that cooking is not on the “fun” list, which brings me to this month’s recipe. As much I love eating most anything homemade, my family craves the box macaroni and cheese. So, I sometimes give in, with a little taco twist. 

Yes, macaroni and cheese is a beloved comfort food that’s easy to make. With just a few extra ingredients and steps, you can turn boxed mac and cheese into a filling dinner. 

To make this Taco Mac and Cheese, simply prepare your favorite boxed mac and cheese according to the package instructions and stir fry the meat and vegetables together. (Hint: You can even chop vegetables the night before to make cooking the next day even easier.) Then add taco seasoning and combine for a better-for-you take on a classic dish. n

Jolene Goodman is the advertising director for Panora Times and vice president of Big Green Umbrella Media.

Taco Mac and Cheese

Ingredients

• 1 box macaroni and cheese
• 1/4 cup milk
• 4 tablespoons butter
• 1 pound ground turkey
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 onion, diced
• 2 teaspoons taco seasoning

Directions

Prepare boxed mac and cheese with milk and butter according to package instructions.

In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.

Stir turkey mixture with mac and cheese to combine.

By Jolene Goodman | Guthrie Center Times

I like to cook, but it does take time. And as the weather starts warming up, I am drawn to the outdoors, working on yard projects, taking the dog for walks, hitting the golf course, practicing a new hobby of disc golf, hopefully jumping on my bike more and, soon, gliding across the water in a boat. As such, I spend less time in the kitchen. During April and May, I prepare meals for the upcoming summer months. Organizing my freezer full of marinated meats, chopped vegetables, baked muffins, mixed cookie dough and egg dishes makes summer meals a breeze. I make three to four batches each time and enjoy these meals once a month, having plenty if others drop by. This month’s recipe is a hit with my family and guests. Some even comment that kabobs are fancy. The fact is, when the prep work is done in advance, this summer meal is easy. Get planning now so you have more time to enjoy doing the things you love this summer. 

Jolene Goodman is the advertising director for Guthrie Center Times and vice president of Big Green Umbrella Media.

Chicken and vegetable kabobs

12 servings

•  ½ cup vegetable oil
• 1/3 cup white wine (or honey if you want sweet)
• 2/3 cup soy sauce
• ½ tsp pepper
• 2 tsp minced garlic
• 4 boneless, skinless chicken breast cut into 1 inch cubes
• 2 yellow or red onions cut in 2 inch pieces
• 2 green peppers cut in 2 inch pieces
• 1 carton of mushrooms, use whole
• Skewers (if using wooden, soak in water for 10 minutes prior to skewering ingredients)
• Ziploc freezer bags

Directions

In medium bowl, mix together first 5 ingredients. Place chicken in one bag and vegetables in another bag. If cooking the same day, reserve ¼ marinade for basting. Otherwise, add half marinade to chicken and the other half to the veggies. Turn the bags several times to make sure all pieces are coated. If you are cooking this today, store bags in the fridge for 4-6 hours, turning the bags several times during that time. If you are not, label the bags with contents and date, then throw in the freezer for future use. When ready, preheat grill to medium heat. As the grill is heating up, assemble the kabobs. For a great, colorful presentation, thread skewers alternating chicken and vegetables. Lightly oil the grill. Place kabobs on and cook 6-8 minutes per side. Toward the end of cooking, use the ¼ cup of reserved marinade to baste the kabobs. Enjoy! 

By Jolene Goodman | Guthrie Center Times

There is nothing like a hot bowl of chili to warm you up during these cold winter months. I know I enjoy it, and my family does, too. If you are ready to introduce your taste buds to a new and zesty option, check out this recipe that is packed with comforting ingredients and smoky spices. How can you go wrong with potato salad, sausage and bacon?

Smoky German potato, sausage and bacon chili

Recipe courtesy of “Dad with a Pan” on behalf of READ

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 8

• 4 strips thick bacon, cut into cubes
• 1 pound smoked sausage, sliced into 1-inch segments
• 1 small onion, diced
• 4 cloves garlic, minced
• 4 tablespoons chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon dried oregano
• 2 Fresno peppers, diced 
• 1 can READ German Potato Salad, drained
• 1 cup beef broth
• 1 can (14 1/2 ounces) diced tomatoes, drained
• salt, to taste 
• pepper, to taste

Directions

In large saucepan over medium heat, cook bacon until crispy. Remove and set aside, leaving about 2 tablespoons drippings in saucepan.

Add smoked sausage and cook until browned.

Once sausage is cooked, add diced onion and minced garlic, cooking until onion is translucent.

Drain excess fat then stir in chili powder, coriander, cumin, cayenne pepper, oregano and Fresno peppers until well mixed.

Add drained diced tomatoes, German potato salad and cooked bacon to saucepan.

Add beef broth and stir to combine. Season with salt and pepper, to taste.

Bring mixture to simmer and let cook about 30 minutes, stirring occasionally, until flavors are melded.

Substitution: Jalapenos can be used for Fresno peppers.