Skinny Spinach Mac & Cheese

Mac and cheese is a go to kid friendly food at our house, but I don't always have time to make it from scratch.  And although the kiddos do love Kraft Mac and Cheese there is absolutely nothing healthy about it, so I am trying to work in some other options.  This is super quick to make and you don't have to feel guilty about eating it! I usually serve this as a side dish but you could easily double the recipe and serve as a main dish for Meatless Monday or you could add some grilled chicken to make a one pot meal!

Ingredients:

• 2 Cups Uncooked Small Shell Pasta
• 3-4 Fresh Basil Leaves (diced)
• About 4 Handfuls of Raw Fresh Spinach
• 2 Wedges of Chive and Onion Laughing Cow Cheese Wedge
• 3-4 Tablespoons of Milk (I used 1%)
• Salt and Pepper to taste

Serves about 4 

Cook pasta according to package- drain and return to pot.  While pasta is cooking, chop the spinach.

Add spinach, basil, cheese wedges and milk.  Stir together keeping stove at a VERY LOW heat until cheese is melted.  The spinach will cook perfectly during this time too.

I served with Herb Butter Corn on the Cob (which as you can see I cut off the cob) and Sweet Cajun Chicken.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Skinny BBQ Chicken Pizza On the Grill

Typical pizza is loaded with calories many of which come from the buttery crust.  By using a whole wheat tortilla and a lot less cheese I can make this a delicious meal that is WAY healthier than any delivery pizza.  

Ingredients:

• 4 Burrito Size Whole Wheat Tortilla
• 1 Grilled Chicken Breast
• About a 1/2 Cup Favorite BBQ Sauce (I used Best Darn BBQ Sauce Recipe)
• Red Onion (I lightly saute the slices so they are not so crunchy)
• Two Pieces Cooked and Crumbled Turkey Bacon
• 1/2- 1 cup 2% Milk Cheddar Cheese

Spread an even layer of BBQ sauce onto each tortilla shell.  Sprinkle with chicken, bacon, onion, and cheese.  Place on foil lined grill for 6-8 minutes or until cheese is melted and tortilla is slightly crispy.  Cut into quarters.

I served this with Honey Grilled Pineapple.

This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.