Posted By
Robin Barrie
Nutritionist – Consultant – TV Personality – Trainer
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
This white/yellow dish will appeal to those picky eaters who don’t love their vegetables! It is a high-fiber, lower-fat version of the always-favored mac and cheese. Serve with a salad or green vegetable to balance out the meal.
Ingredients: 1 cup uncooked whole wheat or rice pasta (over-cooked for the little ones; diced penne, rigatoni or elbows work well for finger foods), 1 cup fresh cauliflower finely chopped and steamed, 1 cup yellow squash (or acorn or butternut squash) cubed and steamed, 1 yellow pepper diced and steamed, 1 cup mild shredded cheddar cheese, ¼ cup parmesan cheese, 1 Tbsp olive oil
Directions:
- Cook pasta as per package directions. I love using the brown rice shells.
- Steam all vegetables. Make all items softer (steamed for longer periods of time) if you are cooking for younger infants. Adult portions can be removed first and put aside.
- Add all ingredients to a nonstick, cooking-sprayed or olive oiled baking dish.
- Bake uncovered in a pre-heated 350 degree oven for about 15 minutes, or until cheese melts and/or bubbles and browns a bit.
- Add a small extra layer of cheese and a sprinkle of bread crumbs for a rich finish, if desired. Broil in oven for additional 10 minutes until top browns.
VEGETABLE MACARONI AND CHEESE
- 1 Cup Uncooked Whole Wheat Or Rice Pasta (Over-Cooked For The Little Ones; Diced Penne, Rigatoni Or Elbows Work Well For Finger Foods)<br /><br />
- 1 Cup Fresh Cauliflower Finely Chopped And Steamed<br /><br />
- 1 Cup Yellow Squash (Or Acorn Or Butternut Squash) Cubed And Steamed<br /><br />
- 1 Pc Yellow Pepper Diced And Steamed<br /><br />
- 1 Cup Mild Shredded Cheddar Cheese<br /><br />
- 1/4 Cup Parmesan Cheese<br /><br />
- 1 Tbsp Olive Oil<br /><br />
-
Cook Pasta As Per Package Directions. I Love Using The Brown Rice Shells.
-
Steam All Vegetables. Make All Items Softer (Steamed For Longer Periods Of Time) If You Are Cooking For Younger Infants. Adult Portions Can Be Removed First And Put Aside.
-
Add All Ingredients To A Nonstick, Cooking-Sprayed Or Olive Oiled Baking Dish.
-
Bake Uncovered In A Pre-Heated 350 Degree Oven For About 15 Minutes, Or Until Cheese Melts And/Or Bubbles And Browns A Bit.
-
Add A Small Extra Layer Of Cheese And A Sprinkle Of Bread Crumbs For A Rich Finish, If Desired. Broil In Oven For Additional 10 Minutes Until Top Browns.