Potato cauliflower soup

1 head of cauliflower chopped
Handful of baby carrots
4 cups chicken broth
4-6 red potatoes, diced
1 green onion, chopped
4 strips of cooked bacon, chopped
1 1/2-2 cups cheddar cheese

Put carrots, cauliflower and chicken broth in a pot and boil until carrots and cauliflower are very soft.  Pour in blender and blend until smooth. Return the purreed mixture to the pot. This is your soup base.
Place diced potatoes in a separate pot of salted water and boil until soft. Once potatoes are soft, drain and add to your soup base. Add green onion, cheese and chopped bacon. Stir to combine.

Cheesy mushroom bake

• 16-24 ounces mushroom, diced
• 1 onion, chopped
• 7 large cloves of garlic, finely diced or minced
• 1 Tablespoon dried basil
• 16 oz whole wheat penne
• 24 ounces pasta sauce
• 6 oz block of Parmesan cheese, grated
• 8 ounces cheddar cheese
• olive oil
• sea salt
• pepper

1. Cook penne according to package instructions, set aside.
2. Combine mushrooms, onion, garlic, basil, a splash of olive oil, and a sprinkle of salt and pepper in a large skillet. Cook for 5-10 minutes, until mushrooms cook down and release their liquid. Drain off excess liquid.
3. Add pasta sauce to mushroom mixture and heat for about 2 minutes, or until sauce is bubbly.
4. Stir together noodles, sauce, half of the cheddar cheese  and about half of the parmesan. Put n a 9x13 pan.
5. Top with remaining parmesan cheese and cheddar cheese.
6. Bake for 10-15 minutes at 400 degrees or until cheese is melted and beginning to brown.