Cucumber & Tomato Salad

• 2 cucumbers, peeled, halved and thinly sliced
• 4 Roma tomatoes, quartered and cut into small chunks
• 1/4 medium onion, slivered
• 2 tablespoons extra virgin olive oil
• 1 tablespoon rice vinegar (I probably used a bit more)
• pinch of sugar if using out of season tomatoes
• salt and pepper, to taste

Combine all the ingredients in a bowl and toss. Allow to set for several hours in the refrigerator so that veggies can absorb the flavors. 

Cooks notes: I just "eyeballed" the measurements for the oil and vinegar. This salad would also be fantastic with an avocado diced in!

Inspiration recipe here.

No Velveeta Creamy Macaroni & Cheese

This is a healthier version of a favorite food...

• 1 1/2 cups (1/2 pound) elbow macaroni, dry
• 1 cup milk
• 1 egg
• 4 teaspoons cornstarch
• 2 tablespoons butter
• pinch nutmeg
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• 1 cup (4 ounces) freshly grated Colby Jack cheese

Boil pasta in salted water until tender. Drain and return to pan.

Combine milk and egg in a saucepan. Whisk in cornstarch over medium heat and stir constantly until mixture boils and becomes thick. Remove from heat. Stir in butter and spices, until butter melts.

Stir in cheese until it melts.

Mix with pasta and enjoy!

Adapted from here.