Mac and cheese. With sweet potatoes and carrots.

Are you using mac and cheese boxes?
Boxed mac and cheese is a children favorite. It is comforting. The kids are happy to see it on their plates. I used to make mac and cheese from scratch, but after eating the box version in a friends house, my kids started to ask me to buy it.  After some time I gave in.  Lately I serve it to the kids couple times a month. It is convenient and saves time.

Mac and cheese with sweet potato and carrot

How to make it healthier? And yummier?

To boost mac and cheese with vegetables, you can add pureed vegetables. I like orange vegetables - sweet potatoes, carrots and butternut squash. My children know I add it and learned to love it.

For me, it is important to check the ingredient list. I like the organic version Trader Joe's sells. The list is short - organic pasta shells (organic durum wheat semolina, organic wheat), organic white cheddar cheese (organic cultured pasteurized milk, salt,enzymes), organic whey, salt, disodium phosphate.

Here is a version using sweet potatoes and carrots, any other combination can be used. Cauliflower is on my list to try.

Mac and cheese with sweet potatoes and carrots

Ingredients
Butternut squash, 1 small,  peeled and cut to 1 inch pieces
Sweet potatoes, 1 small, peeled and cut to 1 inch pieces
Mac and cheese, 1 box (I used organic Trader Joe's mac and cheese, gluten free version works the same way)
butter, 1 tablespoon or to taste
Parmesan cheese, grated, 1 tablespoon or to taste

butternut squash

Sweet potatoes in carrots cooked

Note: When starting to introduce vegetable puree blends, you might want to increase the amounts gradually, starting from 1/4 cup and building it up. We use now about 2 cups. Leftover vegetables can be used in your other recipes.

Method 
Steam orange vegetables in a steamer basket or in large pot or skillet covered for 15 minutes until soft. Puree using blender or smash with fork the amount you will use for mac and cheese. Prepare pasta according to the instruction. Leave 1/4 cup of cooking pasta water. Mix into pasta together the cheese package, pasta water, butternut squash and sweet potato puree, butter and Parmesan cheese.
Cook on low heat for 3 minutes to blend the tastes.

You may consider to make double and enjoy it yourself!

Pizza lunch. With ease.

Do you like pizza? Does your child like pizza?

For today's lunch I have packed dinner leftovers. The boxes were ready when I was cleaning the table. Having lunches ready in the evening gives me more time in the morning to enjoy my tea.

pizza triangles with asparagus and cucumber

We had homemade whole grain pizza with caramelized onions, garlic pizza sauce and whole milk mozzarella for dinner. I have served cut cucumbers, red peppers and steamed asparagus as a side dish.

Are you having pizza for dinner? Keep in mind next day lunch.  Any good quality pizza, that you would eat cold, can be packed in a lunch box.

Do you want to make pizza meal healthier? Serve your pizza with fresh or steamed vegetables.

Set a slice or a few aside for tomorrow lunch. Cut it to small pieces for more fun, pack with vegetables and the lunch is ready.

What do you do with dinner leftovers? Leave a comment.

Mixing cheese casserole. With broccoli.

Making casseroles was in my list of things to do for a long time. It has always appealed to me. One dish meal, loaded with vegetables and easy. Yes, easy. I was thinking - just mix it all, bake and the meal is ready. Finally I made it. And it was easy. 

broccoli ricotta cheese casserole

There were ricotta cheese, sour cream, grated parmesan and broccoli in my fridge. I have mixed it and the result over performed any expectations. The result was record amount of broccoli my daughter ate. Ever. She gobbled the casserole with the broccoli and asked for more and more.


Broccoli Cheese Casserole
Ingredients
ricotta, whole milk - 10 ounces or 300 gram 
sour cream - 5 ounces 150 gram
eggs, 2
semolina flour - 2 tablespoons (or other flour) 
broccoli, steamed - 1.5 pound or 700 gram
parmesan cheese - 3.5 ounces or 100 gram cheddar cheese - 2 ounces or 60 gram 
mozzarella cheese - 2 ounces or 60 gram
salt, 1/2 tea spoon or to taste
black pepper, to taste
thyme, dried - 1/2 tea spoon or to taste

Method

Mix everything besides broccoli. Add broccoli and mix.
Butter baking container. Spoon everything in. Grate some mozzarella over.
Bake for 1 hour at 390F uncovered until golden and set.
Serve with salad and fresh vegetables. Pack cold or warm for lunch.


I have made this recipe using steamed cauliflower. Delicious. Another record amount of cauliflower for my daughter.  Spinach is next. 


This is a great solution to help picky children to eat more vegetables. With cheese vegetables taste better. 

Preheat or pack cold for lunch.

Easy Monday

Fast lunch and fast post today.

Fresh spinach ricotta ravioli with Amish salted butter. Boiled 3 minutes in the morning and packed with butter in the thermos. 

 

Colorful fruits and vegetables as a side. 

  

 What is your easy pick?