The Lunch Box by Kate McMillan

Author:Kate McMillan
Language: eng
Format: epub
Publisher: Weldon Owen

top it off

Other yummy toppings for this hearty chili include sour cream, crumbled tortilla chips, chopped onion, and salsa.

mac & cheese, all dressed up

all-natural macaroni and cheese 1 package (6 oz/185 g)

Cheddar, Monterey jack, or havarti cheese ½ cup (2 oz/60 g) shredded

Parmesan cheese 2 tablespoons grated

frozen vegetables such as peas, carrots, shelled edamame, and/or broccoli florets 1 cup (5 oz/155 g)

MAKES 2–4 SERVINGS

Prepare the macaroni and cheese sauce according to the package directions. Stir in the extra cheeses and the vegetables. Cook gently over low heat until the cheese is melted and the vegetables are heated through, about 5 minutes.

Spoon servings into insulated containers as needed and close tightly to keep warm. Don’t forget to pack a fork! (Let any remaining pasta cool, then cover tightly and refrigerate for up to 5 days.)

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