Tuesday, December 13, 2016

Comfort Food....Done right:)

This is one of Autumn's recipes, but like always, it’s modified from the one in the FIXATE cookbook a little and I like to make it earlier in the day and put it in a casserole dish and just heat it up when it’s dinnertime-- EASY PEASY!!!!!! You can easily make it to eat right away!! :)

Mac & Cheese with Chicken and Broccoli

fixate mac and cheese, fixate mac and cheese with chicken and broccoli, 21 day fix, 21 day fix approved meals, portion control, clean eating, comfort food, clean comfort food
Makes 8 servings.
Ingredients

  • 4 cups of cooked whole wheat macaroni or pasta
  • 4 tsp of unsalted grass fed butter
  • 2 tbsp of whole wheat flour
  • 1 1/2 cups unsweetened almond milk
  • 1 1/4 cups extra-sharp cheddar cheese
  • 4 cups of cooked chicken breast, chopped
  • 4 cups steamed broccoli, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
Directions
  1. Prepare macaroni and set aside.
  2. Melt butter in large saucepan.  Add flour and whisk for 1 minute.
  3. Slowly add in almond milk and cook stirring constantly for a few minutes or until thickened.
  4.  Reduce heat to low and add in cheddar cheese stirring constantly for a few minutes.
  5.  Add in chicken, broccoli, pasta, salt and pepper.
  6.  Place in a 9×13 baking dish sprayed with Pam.
  7. When ready to serve, heat in oven at 375 for 15 minutes until heated throughout.
***21 Day Fix Containers(per 1 serving= about 1 cup): 1 Yellow, .5 Green, .5 Red, .5 Blue, 1teaspoon***

This recipe is JUST as amazing.  I've made this for lunches for my husband and me... it saves great, and it's seriously TASTY!!!

Butternut Squash Mac and Cheese

fixate mac and cheese, fixate mac and cheese with chicken and broccoli, 21 day fix, 21 day fix approved meals, portion control, clean eating, comfort food, clean comfort food

Total Time: 1 hr. 16 min.
Prep Time: 15 min.
Cooking Time: 61 min.
Yield: 10 servings, about 1½ cups each
Ingredients:
  • 1 lb. dry whole wheat macaroni
  • 1 tsp. olive oil
  • 1 medium onion, chopped
  • 2 medium red bell peppers, chopped
  • 3 cups cubed butternut squash
  • 1¾ cups low-sodium organic chicken broth
  • 1 cup low-fat (1%) milk
  • 2 Tbsp. low-fat (1%) plain Greek yogurt
  • 1 cup shredded Gruyere (or Swiss) cheese
  • 1 cup shredded sharp cheddar cheese
  • Sea salt and ground black pepper (to taste; optional)
  • Nonstick cooking spray
  • Finely chopped fresh parsley (for garnish; optional)

Preparation:
1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing.

21 Day Fix Counts: 1/2 Green, 2 Yellow, 1 Blue

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