FIT MIND AND BODY
Post Birth Control Journey Week 21
May 13, 2020
Post Birth Control Journey Week 20
May 6, 2020
Post Birth Control Journey Week 19
April 29, 2020
Post Birth Control Journey Week 18
April 22, 2020
Post Birth Control Journey Week 17
April 15, 2020
Post Birth Control Journey Week 16
April 8, 2020
Post Birth Control Journey Week 15
April 1, 2020
Post Birth Control Journey Week 14
March 25, 2020
Post Birth Control Journey Week 13
March 18, 2020
Post Birth Control Journey Week 12
March 11, 2020
Retired Nurse at 27 Years Old
July 5, 2016
January 27, 2018
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)
Preheat oven to 375° F.
Cook macaroni according to package directions. Drain and set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
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.
Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
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.
Garnish with parsley if desired.
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