Mexicali Macaroni
Spinach Salad with Grapes
Ingredients
- 3 oz whole-grain elbow macaroni (or use penne)
- 1 Tbsp canola oil
- 1 Tbsp all-purpose flour
- ¾ cup fat-free milk
- 1 tsp Dijon mustard
- ½ cup shredded reduced-fat Mexican blend cheese
Instructions
- Cook pasta according to package directions; drain, and keep warm.
- Heat oil in a saucepan over medium heat. Sprinkle flour over oil; cook 1 minute, whisking constantly. Stir in milk, and mustard. Bring to a simmer; cook, stirring constantly, 4 to 5 minutes until thickened.
- Stir in pasta; cook 1 minute. Stir in cheese until melted.
Side Dish Ingredients
- 2 cups baby spinach (or use baby kale)
- ⅓ cup seedless red grapes, halved
- 2 Tbsp finely chopped green onion
- 1 Tbsp extra-virgin olive oil
- 2 tsp lime juice
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a serving bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
340
|
90
|
430
|
| Fat (g) | 14 | 7 | 21 |
| Sat. Fat (g) | 3.5 | 0 | 3.5 |
| Protein (g) | 17 | 1 | 18 |
| Carb (g) | 40 | 9 | 49 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 600 | 180 | 780 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
