The girls and I are feeling a bit under the weather today. This is what I’d order if I had someone to cook for me. Two things kids love are definitely mac and cheese and chicken soup.
1 pkg. (32 oz.) organic chicken broth
6 oz. small pasta shells
1 bag (16 oz.) frozen broccoli, cauliflower & carrot blend
1 1/2 cups low-fat milk
2 Tbs. all-purpose flour
1 1/2 cups shredded cheddar cheese
In a large saucepan, bring chicken broth to a boil and add pasta. Reduce heat and let simmer for 5 minutes. Add vegetables and cook until all is tender (about 5 minutes).
Combine milk and flour in a resealable container and shake well. Stir into pasta mixture. Cook and stir until thick and bubbly. Gradually add the cheese until melted. Makes six yummy servings.
Nutrition information – 292 calories, 17g protein, 11g fat, 31g carbohydrates, 300mg calcium, 3g fiber.
Source: Parents Magazine
