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1
box quinoa veggie curls (or other gluten-free pasta)
2
cups frozen green peas
2
cups Velveeta Light
1 ½
cups cheddar shreds
½
cup mozzarella shreds
1
cup plain, nonfat yogurt (i.e. Dannon)
About 10 slices lunch meat ham, cut into small pieces
(i.e. Buddig)
A
little Parmesan and Romano to taste (i.e. Kraft)
Black pepper for zing
Cook
pasta according to package directions while cooking peas
according to package directions. Drain peas. Add
Velveeta and melt. Add other cheeses, yogurt, and ham
and stir to melt cheeses. Drain pasta and add to mac
and cheese. Add enough pepper for the proper zing.
Recipe crafted by Cassandra Gee
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