Skillet Mac and Cheese

March 26, 2020 by nadia.payne

Skillet Mac and Cheese

Course

Main Dish, side dish

Servings

Ingredients

1/2 cup onion chopped
2 cups frozen broccoli defrosted
1 cup fat free milk
1/4 tsp black pepper
1 1/4 cups reduced fat cheddar cheese shredded
4 cups 100% whole wheat pasta cooked
non-stick cooking spray

Course

Main Dish, side dish

Servings

Ingredients

1/2 cup onion chopped
2 cups frozen broccoli defrosted
1 cup fat free milk
1/4 tsp black pepper
1 1/4 cups reduced fat cheddar cheese shredded
4 cups 100% whole wheat pasta cooked
non-stick cooking spray

Instructions

Wash your hands and clean your cooking area.
Spray a large non-stick skillet evenly with non-stick cooking spray.
Add onions and broccoli. Cook on medium heat for 2 minutes.
Add milk, pepper and cheese to the skillet. Cook on medium to low heat until cheese melts. Stir frequently.
Add pasta and stir to combine all ingredients. Cook until pasta is warm, 2-3 minutes.
Serve immediately and enjoy!!

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Skillet Mac and Cheese

October 18, 2019 by valentina.jimenez

Skillet Mac and Cheese

Course

Main Dish

Servings

Ingredients

1 cup chopped onion
2 cups frozen broccoli defrosted
1 cup low-fat or fat-free milk
1/4 tsp black pepper
1 1/4 cups reduced fat cheddar cheese shredded
4 cups cooked 100% whoe wheat pasta

Course

Main Dish

Servings

Ingredients

1 cup chopped onion
2 cups frozen broccoli defrosted
1 cup low-fat or fat-free milk
1/4 tsp black pepper
1 1/4 cups reduced fat cheddar cheese shredded
4 cups cooked 100% whoe wheat pasta

Instructions

Wash your hands and clean your cooking area.
Spray a large non-stick skillet evenly with non-stick cooking spray.
Add onions. Cook on medium until soft.
Add broccoli. Cook for 3 minutes.
Add milk, pepper, and cheese to the skillet. Cook on medium to low heat. Bring to a boil. Stir frequently, until cheese melts.
Add pasta and stir to combine ingredients. Cook until pasta is warm, 2-3 minutes.
Serve immediately.

Recipe Notes

Nutrition Facts Servings: 4, Serv. size: 1 1/2 cups (355g), Amount per serving: Calories 290, Total Fat 3.5g (4% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 360g (16% DV), Total Carb. 48g (17% DV), Fiber 3g (11% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 21g, Vit. D 1mcg(6% DV), Calcium 296mg (25% DV), Iron 2mg (10% DV), Potas. 406mg (8% DV)

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How to Roast Pumpkin Seeds

October 15, 2019 by nadia.payne

Roasted Pumpkin Seeds

Course

side dish

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

2 cups raw pumpkin seeds
1 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper

Course

side dish

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

2 cups raw pumpkin seeds
1 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper

Instructions

Wash your hands and clean your cooking area.
Cut pumpkin, scrape out seeds and place in a colander.
Cover the seeds with water and remove remaining pumpkin flesh.
Strain seeds in a colander and set aside.
Bring a pot with 2-3 inches of water plus a few dashes of salt to a boil over medium to high heat.
Add seeds to the water and let them simmer for 10 minutes.
Strain seeds from hot water and pat dry.
Preheat the oven to 375 F.
Place seeds in a small mixing bowl and add the olive oil, salt, and black pepper. Mix well.
Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
Bake at 375 F for 20-30 minutes, or when lightly browned, remove the pan from the oven and let them cool.
Enjoy!

Recipe Notes

Nutrition Facts Servings: 8, Serv. size: 1/4 cup (32g), Amount per serving: Calories 190, Total Fat 14g (18% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 150g (7% DV), Total Carb. 4g (1% DV), Fiber 2g (7% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 11g, Vit. D 0mcg(0% DV), Calcium 07mg (0% DV), Iron 4mg (20% DV), Potas. 245mg (6% DV)

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