For an easy meal try this recipe for a Beef and Macaroni Casserole that is just a little different.   With the coriander, tumeric, lemon juice, and Feta cheese this casserole will bring a refreshingly different twist to the usual ground beef macaroni casseroles.   Add the Orange Almond Salad and you have an easy but delicious meal requiring little preparation time.

BEEF AND MACARONI CASSEROLE WITH FETA CHEESE

12 oz pkg whole grain elbow macaroni

1 tbsp olive oil

1 med onion, peeled, finely chopped

1/4 tsp turmeric

1/4 tsp ground corriander

1/4 tsp pepper

1 lb lean ground beef

2 tbsp lemon juice

1/2 cup chopped parsley

1 cup crumbled feta cheese

2 tbsp bread crumbs

2 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions until just tender.   Drain .   Heat the oil in a non-stick pan and cook onion over low heat until softened.   Stir in the spices.   Crumble in the beef and cook until no longer pink.   Stir in the lemon juice.   Remove from heat and stir in parsley.   Spray a large baking dish with nonstick cooking spray.   Mix with macaroni with the meat mixture and half of the feta cheese.   Place mixture into prepared pan.   Top with the remaining feta cheese.   Sprinkle the bread crumbs and Parmesan cheese over the top.   Bake 30 to 40 minutes until bubble and hot through.

Six servings.   Per serving:  371 calories, 28 g carbs, 29 g protein

ORANGE-ALMOND SALAD

3 cups assorted salad greens

2 navel oranges, peeled and sectioned

1/2 celery, thinly sliced

2 tbsp chopped green onion

1/4 cup cider vinegar

1/4 cup SPLENDA or Equal Sugar-Lite

2 tbsp canola or olive oil

1/4 cup slivered almonds, toasted

In a large salad bowl, combine greens, oranges, celery and onion.   Set aside.   Blend vinegar, SPLENDA or EQUAL and oil in a small mixing bowl.   Using a wire whisk, whisk until smooth.   Drizzle dressing over greens .   Toss gently to coat.   Put into individual salad bowls and sprinkle with almonds.

Enjoy!

Chef Phil,  My fiance and I are in LOVE with Daily Grill’s Mac and Cheese! Can you please give us to recipe so we can (attempt to) make it at home? Thanks! - Alex

Chef Phil - Any chance we can get the receipe for your fabulous Mac and Cheese? Every time we are in SF we order it!! We wish we lived closer so we could enjoy this dish more than twice a year! But Delaware is a long way to drive from for take out or for dinner. Thanks so much!!  Gin

Alex and Gin - Thank you both so much for your great comments about the Daily Grill Mac and Cheese.  The recipe is posted below.

Macaroni and Cheese
Cheese Sauce:
2 cups Whole Milk
1 Lb  Velveeta (cut into chunks)
½ Lb  Danish Fontina Cheese (grated)
4 oz  Gruyere Cheese (grated)
Pinch  Cayenne Pepper
Pinch  Ground Black Pepper

Topping Recipe:
2 cups  Panko Bread Crumbs
1 cup  Fontina Cheese (small grate)
1 cup  Gruyere Cheese (small grate)
** Mix above together

Step 1 To make Cheese Sauce; Heat up Milk, Velveeta, Danish Fontina, Gruyere Cheese, Cayenne and Ground Pepper over low heat till melted (keep to side until Pasta is cooked)
Step 2 Toss cooked Pasta with “warm” Cheese Sauce and place in baking dish (estimate 1 cup of Sauce per cup of Cooked Pasta, you may add or remove more sauce depending on desired creaminess)
Step 3 Sprinkle Panko Cheese topping on top of Macaroni and Cheese mixture and place under the Broiler till brown.