If I'm honest, this recipe came about because someone (me) bought way too much yogurt last week. I was so sure we were going to devour it, but then Bubba decided that this week he doesn't like yogurt. Go figure.
So I had a tub that needed eating, and that wasn't going to happen in its current form.
So I decided to turn it into Bubba's favourite food (for now...) instead!

Recipe:
1 cup Greek yogurt (plain, vanilla, or honey)
1 3/4 cups All Purpose Flour
2 1/2 tspn Baking Powder
1/2 tspn salt
2 tpsn Melted butter
2 tbsp Ground Cinnamon
3/4 Granulated sugar (or sugar substitute- I used Splenda)

Combine Greek yogurt, flour, baking powder and salt in a bowl to form a dough (I used the dough setting on my old school Osterizer, you could use a stand mixer).
Roll dough out on a floured surface into a rectangle that is about 1' square.
Brush the dough with about half of your melted butter.
Using a sifter sprinkle the cinnamon and sugar over.
Roll the dough up into a spiral and squeeze the dough into about a 1.5' log.
Cut into 2 inch pieces.
Brush a 9x9 pan with butter and place your rolls into it. Brush the tops with butter.
Bake at 375°F for 25-30 minutes or until golden.
Allow them to cool for about 10 minutes and then dig in! I smeared mine with creamed honey, but you could use a simple icing or cream cheese frosting.

One of the first places we ate out at after moving here was this cool brewery that has a pub attached. I got their green Chile Mac n Cheese and was instantly obsessed. It's so creamy and has just the right amount of heat. I knew I could figure out how to make it at home. It took a couple of tries to tweak it and perhaps even improve upon the original(?) but now this dish will definitely be added to our weekly repertoire.

Ingredients:
1lb Cellentani pasta (cook)
2 7oz cans diced roasted green chiles (drained)
1 15oz can Nacho Cheese sauce
2 cups shredded cheddar
1/2 yellow onion (diced)
4 tblspn chopped fresh cilantro
1 lime (juiced)
Sea salt (to taste)
Bacon bits (to taste)

Serves 4 and less than $2 per serving

Start by prepping your topping. Mix the diced onion, cilantro, lime juice, and a dash of sea salt together and set aside.
Cook the pasta in a large pot with plenty of salted water.
While the pasta is boiling prepare the sauce: in a sauce pan on medium heat combine the nacho cheese sauce and diced chiles. Once the mixture is warm, stir in shredded cheddar and mix until the cheese is fully melted and combined.
Drain the pasta and mix in the sauce.
Serve with a dollop of the topping and as many (or as few- if you want to keep it vegetarian) bacon bits as you'd like.
It's just as good for lunch the next day- just make sure you set aside some of the yummy, fresh topping!