Kale-Feta Macaroni and Cheese
Apple-Spinach Salad
Ingredients
- 2 (8-oz) pkg chickpea pasta shells (see Note)
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1½ cups 2% reduced-fat milk
- ½ (5.2-oz) pkg garlic-herb spreadable cheese
- 4 cups chopped kale
- 1 cup crumbled feta cheese, divided
- ½ cup shredded mozzarella cheese, divided
Instructions
- Preheat oven to 450°F. Cook pasta according to package directions. Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour; add milk, stirring until smooth. Bring to a simmer; reduce heat to low.
- Stir in spreadable cheese, kale, ½ cup feta, ¼ cup mozzarella, and salt and pepper to taste. Fold in pasta, and transfer to a 9-inch baking dish. Sprinkle with remaining ½ feta and ¼ cup mozzarella. Bake 5 to 8 minutes or until golden brown.
Side Dish Ingredients
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 3 Tbsp extra virgin olive oil
- 1 (10-oz) pkg spinach
- 2 apples, chopped
- ⅓ cup roasted sliced almonds
Side Dish Instructions
- Whisk together vinegar mustard, honey, oil, and salt and pepper to taste in a serving bowl. Add spinach, apples, and nuts; toss.
Vegetarian Meal Plan
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