Monday, January 9, 2012

The Kids - Mexican Macaroni Casserole

Day one of the CLEANSE went well. No cravings- surprisingly! 

The hardest part is the kiddos. They aren't too interested in a Hot Skillet Salad. And I know how hard it is to not take little bites! Stay strong! :)
Last night I made a big batch of Mexican Macaroni for them for this week.
 Its full of veggies and they LOVE it!
Try hard not to cheat and take a bite! 

Pic borrowed from

1 lb of Whole Wheat Pasta
1 Zucchini
1 Onion
1-2 Carrots, peeled
1 jalapeno, (optional)
2 cloves garlic
2 tsp Chili Powder
2 14.5 oz Stewed Tomatoes
1 15 oz can Pinto Beans
1 28 oz can enchilada sauce (or Homemade)
1/2 C Fresh Cilantro chopped

Preheat oven to 350. Cook Pasta. Add Zucchini, Carrots, Onion, jalapeno, and garlic to food processor. Pulse until diced small. Heat large sauce pan. Add 2 Tbl of Broth or a little Olive Oil. Add veggies and chili powder to pan. Cook Veggies in broth until soft. Add Tomatoes, beans, and enchilada sauce. Cook a couple more minutes. Add cooked pasta to vegetables. Stir to combine. Add some chopped cilantro if desired. Pour into casserole dish, top with low moisture/part skim mozzarella cheese (if desired). Bake for 25-30 minutes. Garnish with extra cilantro. 
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