A happy accident at Cooking Club helped us come up with a recent fave recipe. Continue reading
A couple of nights ago I was walking home from the subway and thinking about what I might make for dinner. I was feeling lazy, so, I thought I’d put together one of my favorite dinner hacks… a frozen dinner bulked up with extra protein and veggies (my go-to is a Lean Cuisine Fettuccine Alfredo with added chicken, broccoli and peas). I knew I had a Smart Ones Macaroni and Cheese, but, didn’t think chicken sounded like exactly what I wanted… and then I got an overwhelming craving for Chili Mac and Cheese.
As soon as we made this recipe from Blue Apron, I knew I was going to be modifying it for Cooking Club! So easy and delicious… and a simple swap of Edamame & Mung Bean Fettuccine for the fresh pappardelle gives it big boost of extra protein and fiber!
Another bonus: using just the leaves of the Brussels sprouts leaves you all sorts of extra sprouts to do something delicious with.
I’m so excited to finally post this recipe! We’ve made it about a dozen times in Cooking Club and I think we finally perfected it! I also love that it’s a good demonstration of how you can take a recipe and use it as a starting point to really make it your own… whether you’re tweaking it for taste or specific nutritional concerns, etc. This is actually adapted from a recipe on Skinnytaste.com (one of my very favorite places to get recipes) which was in turn adapted from a recipe in Bobby Deen’s cookbook From Mama’s Table to Mine: Everybody’s Favorite Comfort Foods at 350 Calories or Less. Continue reading