A FFH version of mac & cheese.
F (ast) I often whip up a small batch of this for dinner when it’s just me and Emily. A one pot dish ready in under 20 minutes.
F (rugal)- I actually "earned" $.31 off my bill for each box of Ronzoni I bought at Publix (was on BOGO sale for $.69 each and I had $1/1 coupons). By combining manufacturer and store coupons with a sale, I got both bags of cheese for $.50 each.
I stocked up Farmer’s Market Organic Pumpkin a couple weeks ago when I saw Amazon had it for $10.68 a case. That's 12 cans shipped to my door at $.89 apiece. A great deal for organic pumpkin! Adding to my existing pumpkin stash, I should have enough to get me through
H (ealthy)- If you haven’t noticed, I buy baby spinach by the tub and put in it just about every dinner. It’s practically flavorless and a nutritional powerhouse. Same thing goes for the canned pumpkin. I have an addiction to both. Ronzoni Smart Taste pasta is fortified with fiber and calcium making it a step above your standard semolina. The cheeses are reduced fat, but not fat-free. Blech.
So, start by cooking the pasta (duh). Reserve some of the liquid when draining it.
Put it back in the cooking pot and mix in:
Then stir it up. Cover and let it sit on low heat until the spinach is completely wilted. You may need to add some additional pasta water if it gets too thick and sticky.
Top with another generous handful of shredded cheddar.
The suggestion from Miss S was right on, adding some pan seared apple-maple chicken sausage on top was a great addition.
Almost as cheap as the blue box and a pack of Ballparks, and don’t you feel so much better eating all those veggies?
Want even more veggies? Try passing out one of these Cauliflower Chocolate Chip muffins as dessert.
Do you have a recipe with a secret ingredient no one would expect?