From the Kitchen of
I’m glad so many of you enjoyed the Apple Peanut Butter Vegan Doughnut Recipe I posted here last week. I always love the feedback! My new blog here at DigitalMuscle.com is a great way for me to share some legendary recipes. This week I’m gonna switch things up a bit.
When you tell the family you’re having a healthy dinner do they kind of roll their eyes at you, thinking you didn’t see them, and cringe with disappointment? Well, I have a remedy for this disaster of a situation. This Mac and Cheese is not only packed with protein, vitamin C and antioxidants, it is SUPER easy. I promise you, the family will come BEGGING for more!
What you will need:
1 can pumpkin
3 cups unsalted chicken broth
1 cups reduced fat parmesan cheese
1 cups fat free cheddar cheese or almond cheese (for higher protein go with almond cheese)
2 tbsp. Kernels bacon cheddar seasoning (or flavor gods’ bacon lovers)
2 tbsp. butter flavored coconut oil
1 package low carb pasta
Prepare pasta as directed. rinse. spray casserole dish with Pam and spread pasta evenly in dish. set aside. In large sauce pan, on low heat bring chicken broth, pumpkin, and spices to boil. add parmesan cheese and ½ c cheese. (you can add more or less cheese for desired taste) MAKE SURE YOU KEEP YOUR EYE ON THE MIXTURE BECAUSE IT WILL POP! Once cheese is melted remove from heat and pour over top of the pasta. add remaining cheese over top.. bake in oven for 20-25 min. SIDE NOTE: I add turkey bacon pieces on top because my kids LOVE bacon! you can also add crushed whole wheat Ritz crackers for a little crunch). Serve and enjoy with a little parmesan cheese sprinkled on top!
I love to serve this with a side of cherry tomatoes and avocado. TIP: I always make extra and freeze some for a quick meal when life gets crazy! Also makes a great party dip!!!
Nutrition Facts (approximate macro calculation)
24g Protein/ 33g Carbs/ 7g Fat makes 6-8 servings
Be sure to visit Digital Muscle’s Fit Recipe Blog for more!!!