Categories

Flourless Peanut Butter Cookies

June 12, 2012 ·
three ingredient gluten free peanut butter cookies without flour

I was flipping through one of my holiday cookie publications recently, when I stumbled upon a recipe for Flourless Peanut Butter Cookies.  Made with no flour and only 3 simple ingredients, I was intrigued by how seemingly easy these cookies were.  Not only are these Flourless Peanut Butter Cookies easy to make, they are super tasty too.  I was pleasantly surprised at how something so simple can be so incredible!  The result is a soft and chewy cookie that is perfectly peanut buttery.  While perfect as-is, a cup of chocolate chips or chopped peanuts would be a delicious addition to this recipe.

Flourless Peanut Butter Cookies
 
Print
Yields: 24 cookies
Ingredients
  • 1 cup natural peanut butter (chunky or creamy)
  • ¾ cup brown sugar, packed
  • 1 egg, lightly beaten
Instructions
  1. In a large bowl, beat peanut butter, sugar and egg together until blended. Put in the refrigerator for at least 30 minutes to firm up the dough.
  2. Preheat oven to 350 degrees. Line cookie sheets with parchment.
  3. Drop dough by tablespoonful onto prepared cookie sheet and flatten with the tines of a fork, creating a cross-hatch pattern. (Tip: It is helpful to spray fork with cooking spray to keep it from sticking to cookie).
  4. Bake for 8 minutes (Note: Be careful not to overbake, otherwise it will result in a crisper cookie). Let cool on cookie sheet for 10 minutes and then move to a wire rack to cool completely.

Adapted from Taste of Home: Holiday Cookies

Filed Under: dessert, gluten free, Recipes, vegetarian Tagged With: , , , , , , , ,

Chipotle Macaroni and Cheese

June 8, 2012 ·

Chipotle Macaroni and Cheese is a delicious, cheesy, veggie-filled baked pasta with a Mexican twist.  It is made with three different cheeses (yum!) and lots of vegetables (yum!).  The chipotle chiles add a nice smokiness and spice which, along with the chili powder, balance nicely with the tomatoes and cheeses.  Black beans give a protein and fiber boost while adding a nice color contrast to the rest of the dish.  A traditional breadcrumb topping is sprinkled over the top before baking.

Chipotle Macaroni and Cheese is very easy to prepare and the result is no ordinary mac ‘n cheese, that’s for sure. This recipe makes plenty, and the leftovers heat up nicely for lunches the next day.

Chipotle Macaroni and Cheese
 
Print
Yields: 6 servings
Ingredients
  • 2 cups dry whole wheat elbow macaroni (or other short pasta)
  • 1 tablespoon canola oil
  • 2 chipotle chiles in adobo sauce, chopped
  • 1 yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chili powder (adjust to taste)
  • 1 (14½ ounce) can diced tomatoes with green chiles, including juices
  • 1 teaspoon adobo sauce (from can of chipotle chiles)
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 cup nonfat cottage cheese
  • 1 cup skim milk
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1 egg, lightly beaten
  • 1 (15 ounce) can black beans, rinsed and drained
  • Cooking spray
  • 3 tablespoons dry breadcrumbs
Instructions
  1. Preheat oven to 350 degrees. Cook pasta according to package directions, omitting fat and salt.
  2. In a large pot, heat oil over medium high heat. Add chiles, onion, and bell pepper, and cook 4 minutes, or until onion is tender. Add garlic and cook 1 minute, or until garlic is fragrant, stirring frequently.
  3. Sprinkle with flour and chili powder, and cook 30 seconds, stirring constantly.
  4. Reduce heat to medium and add tomatoes. Cook for 3 minutes, or until mixture is thickened.
  5. Add adobo sauce, cheddar cheese, cottage cheese, milk, Parmesan and egg, stirring until combined and cheese is melted. Add cooked pasta and black beans, stirring until combined.
  6. Spray a 2-quart baking dish with cooking spray. Pour pasta mixture into prepared baking dish. Top with bread crumbs. Bake for 30 minutes or until bubbly.

Adapted from Cooking Light

Filed Under: main dishes, Recipes, vegetarian Tagged With: , , , , , , , , , , , , , , , ,

Easy Creamy S’more Pie

June 5, 2012 ·
This Easy Creamy S’more Pie is very simple to make and tastes like a chilly, creamy version of a s’more.  It starts with a graham cracker crust, topped with a smooth chocolate layer. It is then topped with a fluffy marshmallow layer, which has a similar consistency to the soft, pillow center of a marshmallow that has been toasted in the fire. The result is a creamy, delicious s’more pie.
This pie is made with only 5 simple ingredients, which can be kept on hand at all times. The hands on time takes less than 10 minutes, making this pie a cinch to make any time.
Easy Creamy S’more Pie pie is a refreshing treat for a hot summer day, a tasty way to end any day or share with family and friends. The recipe is easily doubled, making it perfect for get-togethers or to have one as a spare. Enjoy!

Easy Creamy S’more Pie
 
Print
Yields: 6-8 servings
Ingredients
  • 1 pre-made graham cracker pie crust
  • 1½ cups miniature marshmallows
  • 1¼ cup skim milk, divided
  • 1 (1.4 ounce) package instant chocolate pudding
  • 4 ounces COOL WHIP whipped topping
  • COOL WHIP whipped topping, optional, for garnish
  • graham cracker crumbs, optional for garnish
  • chocolate squares, optional for garnish
Instructions
  1. Stir marshmallows and ¼ cup milk together in a microwave safe bowl. Microwave on high for 1½ minutes and stir. Continue to microwave and stir in 30 second increments until marshmallows are melted. Refrigerate until cooled (about 40 minutes).
  2. Once marshmallow mixture has cooled, fold in 4 ounces of COOL WHIP whipped topping.
  3. Whisk together the pudding mix and remaining 1 cup of milk for about 2 minutes or until mixture thickens.
  4. Pour pudding mixture into graham cracker pie crust.
  5. Spoon dollops of marshmallow mixture on top of pudding mixture, and then gently spread using a silicone spatula.
  6. Refrigerate for at least 4 hours to overnight. Decorate with additional COOL WHIP whipped topping, chocolate squares, and graham cracker crumbs, as desired.

 

Adapted from Kraft and allrecipes

Disclaimer: As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

Filed Under: dessert, Recipes Tagged With: , , , , , , , , , , ,

Chocolate Peanut Butter Cupcakes with Chocolate Frosting

June 1, 2012 ·

Last Saturday was a special anniversary.  An anniversary worthy of these Chocolate Peanut Butter Cupcakes made with chocolate cake, filled with peanut butter and topped with a fluffy chocolate frosting.  These cupcakes are light, decadent and perfect to celebrate this milestone anniversary.  This anniversary in question, or blog-o-versary as some call it, marks the 1 year anniversary of Alida’s Kitchen!

The chocolate/peanut butter combination is always a winner for any celebration.  I doubled the amount of peanut butter filling from the original recipe, which resulted in a generous amount of peanut butter.  It had a good peanut butter to chocolate ratio, which is key.  I used my go-to chocolate frosting, which is a classic and pipes really nicely. 

These Chocolate Peanut Butter Cupcakes were super easy to make and the result was the perfect treat to celebrate the 1 year blog-o-versary of Alida’s Kitchen.  I want to thank you all so much for visiting and for cooking and baking with me this past year! 

Chocolate Peanut Butter Cupcakes with Chocolate Frosting
Yields 24 cupcakes

Ingredients
FILLING:
6 ounces Neufchatel cream cheese (the 1/3 less fat kind), at room temperature
1/2 cup peanut butter
1/4 cup granulated sugar
2 tablespoons skim milk

CAKE:
2 cups sugar
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1 cup skim milk
1/2 cup canola oil
2 teaspoons vanilla extract

FROSTING:
1/2 cup (1 stick) butter

2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup skim milk
1 teaspoon vanilla extract

Directions

  1. Make Filling:  In a small bowl, beat cream cheese, peanut butter, sugar, and milk until combined.  Set aside.
  2. Make Cake: Preheat oven to 350 degrees.  Line 24 muffin cups with paper liners and set aside.
  3. In a large bowl, whisk sugar, flour, cocoa, baking powder, salt and baking soda.
  4. In a separate bowl, whisk the eggs, water, milk, oil and vanilla.  Fold into dry ingredients until just moistened.  (note: batter will be thin).
  5. Fill prepared muffin cups half full with batter. 
  6. Divide filling evenly amongst the 24 cups, dropping spoonfuls of filling in the center of each cup (Tip: using a scale is handy for measuring and even distribution.  If you don’t have a scale, The filling amounts to approx. a generous rounded tablespoon per cupcake). 
  7. Cover each cup with remaining batter.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into cake comes out clean.  Cool for 10 minutes in the pan and the move cupcakes to a wire rack to cool completely.
  9. Once cooled, frost with chocolate frosting and decorate as desired.  
  10. Make Frosting:  Melt the butter. Whisk in the cocoa powder, whisking until smooth.
  11. Stir in vanilla and alternately add powdered sugar and milk, using a hand mixer (or stand mixer) to beat to spreading consistency. Add small amount additional milk, if needed.

Source for cake and filling: Taste of Home; frosting: Chocolate Zucchini Cupcakes

Filed Under: dessert, Recipes Tagged With: , , , , , , ,

Cheddar Cheeseburgers with Caramelized Shallots

May 30, 2012 ·

When I started planning for the Drumstick summer celebration from Monday’s post, I decided on the menu immediately and was so excited!  The theme was going to be a Mexican twist on summer barbecue favorites.  It was, until I received the most recent issue of Cooking Light and saw the Cheddar Cheeseburger with Caramelized Shallots.  These looked so good, I shifted the menu to a more traditional barbecue.

These burgers are delicious, garlicky, and combined with the sharp cheddar, caramelized shallots and arugula, all result in one amazing burger!  I prepared the patties the night before, which helped intensify the garlic flavor.  Since we’re working with very lean beef, it is important not to overhandle the beef for the risk of it becoming tough/dry.  Cooking Light shared a helpful tip for working with leaner ground beef: when mixing the garlic and beef, use a [silicone] spatula, instead of your hands, so the heat from your hands won’t melt away the little fat there is.  It worked quite well, and the result was a perfect “lean-er” burger.  I enjoyed mine plain, while Mike and my dad enjoyed theirs with some ketchup.

With grilling season upon us, these Cheddar Cheeseburgers with Caramelized Shallots are definitely a must-make!

Cheddar Cheeseburgers with Caramelized Shallots
 
Print
Yields: 4 burgers
Ingredients
  • 1 pound ground beef, 92% lean
  • 3 garlic cloves, minced
  • ½ teaspoon salt, divided
  • 1 tablespoon white wine vinegar
  • 2 teaspoons olive oil
  • 2 cups thinly sliced shallots (about 2-3 large shallots)
  • 2 ounces sharp cheddar cheese, shredded (about ½ cup)
  • 1 cup baby arugula
  • 4 hamburger buns, toasted (I used onion buns from a local bakery)
  • Ketchup (optional, for topping)
  • Mayonnaise (optional, for topping)
Instructions
  1. Prepare burger: Using a silicone spatula, gently combine beef and garlic. (Be careful not to over-handle meat).
  2. Divide beef into 4 equal portions, shaping into a ½" think patty. Press a small indentation in the center of each burger. Sprinkle evenly with ¼ teaspoon salt. Refrigerate until ready to cook.
  3. Caramelize shallots: Meanwhile, heat 2 teaspoons oil in a nonstick skillet over medium-low heat. Add shallots and ¼ teaspoon salt; cook 15-20 minutes or until golden brown, stirring occasionally. Stir in vinegar, cook for an additional minute and the remove from heat. Keep warm.
  4. Grill burger: Preheat grill to medium-high heat. If needed, spray grate with grilling cooking spray or rub with oil. Cook for approximately 3 minutes per side, or to desired doneness. Top each burger with 2 tablespoons cheese and cook for 1 minute, or until cheese melts.
  5. Assemble: Place ¼ cup arugula on bottom half of bun; top 1 burger and ¼ of the shallots. If desired, spread ketchup or mayonnaise (or desired topping) on top half of buns, and place on top of burgers. Enjoy!

Source:  Cooking Light, June 2012

Filed Under: main dishes, Recipes Tagged With: , , , , , , , , , , ,

Guacamole Grilled Cheese Sandwich

May 25, 2012 ·
kraft singles guacamole grilled cheese sandwich

Cheese has always been one of my favorite foods.  As a child I remember sneaking some cheese whenever my mom was in the kitchen, or simply grabbing a Kraft Single on my way out to play.  I also remember my mom always made my brother a ham and cheese sandwich using Kraft Singles, but I liked my cheese plain.  That is…until I discovered the grilled cheese sandwich.  Melty cheese on bread?  So simple yet so delicious!

When I went to college and had my own apartment, I started experimenting with grilled cheese sandwiches.  It was around this time when I noticed Kraft Singles came in more varieties than American, and I was very excited to see they came in Swiss!  I made a tasty little combo with a slice of cheddar, a slice of Swiss, some sauteed onions, all on multi-grain bread.  Grilled cheese perfection every time.  Oh…the memories!

That was all many years ago, yet my love for experimenting with grilled cheese sandwiches continues to this day.  Mike and I like to mix it up with tomatoes, sunflower seeds, onions, bacon (for him)…really nothing too crazy, but always tasty.  This time, I thought it would be fun to experiment with guacamole and make a Guacamole Grilled Cheese Sandwich.

For a while now, I have had a recipe flagged for a grilled cheese made on the stove top and in the oven, without any butter.  This sounded like the perfect method for the Guacamole Grilled Cheese Sandwich.  The result?  Amazing!  The stove-to-oven method gives the bread a crispy exterior without any frying or being greasy.  The cheese is perfectly melted, and the guacamole can shine right through.  This Guacamole Grilled Cheese Sandwich is a fun and tasty twist on a childhood favorite.

Do you have childhood memories or a family story to share about Kraft Singles?  You can share your story at https://www.facebook.com/KraftSingles. Put your story on the map and join the conversation about Kraft Singles!

Guacamole Grilled Cheese Sandwich
 
Print
Yields: 1 sandwich
Ingredients
  • 2 slices whole grain bread
  • 2 to 3 tablespoons guacamole, any variety, such as Edamame Guacamole
  • 1 or 2 slices Kraft Singles 2% Sharp Cheddar
  • Cooking Spray
Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
  2. Spread guacamole evenly on one side of each slice of bread.
  3. Place a Kraft Single cheese slice on top of the guacamole on each slice of bread, and then flip to make a sandwich (so cheese on cheese).
  4. Heat a nonstick skillet over medium heat and spray with cooking spray. Place sandwich in pan for about 1 to 2 minutes or until bread is toasted. Flip and repeat on the other side.
  5. Transfer sandwich from skillet to the prepared baking sheet. Bake for 3 to 5 minutes, or until cheese is melted. Remove from oven, cut in half and serve immediately.

Disclaimer:  As part of the Foodbuzz Tastemaker Program, I received a coupon for free Kraft Singles and a stipend.

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , , , ,

Edamame Guacamole

May 24, 2012 ·

One of our favorite cuisines is Mexican, and an essential accompaniment is (of course) guacamole.  For a while now, I have been saving recipes for guacamole and finally decided it was time to make my own.  I wanted to give it with a healthy twist incorporating one of my favorite foods – enter Edamame Guacamole.

This guacamole did not disappoint.  There are little flecks of edamame throughout, adding a protein and fiber boost.  Along with the good fats from the avocado, this guacamole is a nutrition powerhouse.  The combination of the onion, chile and salsa (I used medium) give this guacamole some zip without being overpowering.  Below I listed the amounts that I used, but really everything can be adjusted to taste.  It is such a flexible and forgiving recipe.    This Edamame Guacamole tasted so fresh and delicious, I almost grabbed a bag of baked tortilla chips and some crudites and called it dinner.  Almost….but I needed to save some for a special recipe that I will be sharing with you tomorrow.  Edamame Guacamole meets an old childhood favorite!

Edamame Guacamole
 
Print
Yields: 2 cups
Ingredients
  • 1 avocado, pitted and peeled
  • 1 cup shelled edamame (thawed if frozen - that is what I used)
  • ½ cup red onion, chopped
  • 1 chipotle chile in adobo, chopped
  • ¼ cup salsa
  • 2 to 3 garlic cloves, minced
  • juice of 1 lime
  • Salt and Pepper
  • Fresh cilantro, chopped (optional, to taste)
Instructions
  1. Put avocado, edamame, onion, chile, salsa, garlic and lime in food processor and pulse until smooth. Add cilantro, if desired. Tranfer to a bowl, add salt and pepper to taste and serve.

Adapted from Whole Foods

Filed Under: appetizers, gluten free, healthy, Recipes Tagged With: , , , , , , , ,

Herbed Goat Cheese Muffins

May 17, 2012 ·
Herbed Goat Cheese Muffins are a savory, herb-y muffin stuffed with goat cheese.  The muffins are almost biscuit-like in texture, and the goat cheese center is a delightful contrast with the green onions and herbs.  These are very quick and easy to make and go well with your favorite salad or grilled chicken (or any grillable for that matter!).
Speaking of herbs, do you usually plant an herb garden?  That is my plan for this weekend!  It’s always a tough decision, but I usually plant rosemary, basil, oregano, thyme, and then whatever else looks good.  What’s in your herb garden?

Herbed Goat Cheese Muffins
 
Print
Yields: 12 muffins
Ingredients
  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ½ cup (4 ounces) goat cheese, crumbled
  • 1 cup skim milk, divided
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 egg
  • ½ cup green onions, chopped
  • ¼ cup fresh chives, chopped
  • ¼ cup fresh parsley, chopped
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray and set aside.
  2. In a large bowl, whisk the flour, baking powder, sugar and salt until combined. Make a well in center of mixture.
  3. Combine goat cheese and 2 tablespoons milk in a small bowl, stirring until blended.
  4. In a medium bowl, whisk together the remaining milk, butter, oil, , egg, green onions, chives and parsley until combined. Add to flour mixture, folding until just moistened.
  5. Spoon half of batter evenly into 12 muffin cups. Top each with goat cheese filling (about 2 teaspoons). Spoon remaining batter over filling.
  6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. Remove from pan and cool in a wire rack.
Source:  Cooking Light way to bake
Filed Under: bread, healthy, Recipes Tagged With: , , , , ,
healthy lighter cajun chicken pasta with evaporated milk

Lighter Cajun Chicken Pasta

May 15, 2012 ·
Lighter Cajun Chicken Pasta is a one-pot, easy recipe with a cajun twist made healthier!
 Lighter Cajun Chicken Pasta | alidaskitchen.com
This Cajun Chicken Pasta is an easy, one-pot stovetop dinner made with lots of vegetables and spicy chicken in a creamy sauce.  The hands-on cooking time is around 20 minutes, which means with a little advance prep (chopping vegetables and chicken), this can easily be a weeknight dinner, or a quick dinner any time.  The recipe is also easily halved to make dinner for 2.
healthy lighter cajun chicken pasta
 I used this recipe from Southern Living for my inspiration, but made several modifications to lighten up the dish.  For the cream sauce, I used fat free evaporated milk instead of half-and-half, and the result was great.  It had a creamy texture without being heavy.  I also eliminated the butter in favor of cooking spray and a small amount of olive oil for the vegetables.   I reduced the amount of pasta and added more vegetables.  There is a lot of flexibility with the vegetables to add more or change it up to use up what you have on hand.  The result is a lighter version of Cajun Chicken Pasta that is simply delicious!

Lighter Cajun Chicken Pasta
 
Print
Author:
Yields: 4 servings
Ingredients
  • 8 ounces whole wheat linguine or fettucine
  • 1 pound boneless, skinless chicken breast, cut into small strips
  • 1 tablespoon, plus 1 teaspoon Cajun seasoning (divided), adjust to taste
  • Salt and pepper to taste
  • Cooking spray
  • 1 teaspoon olive oil
  • 1 red onion, thinly sliced
  • 3 large bell peppers, thinly sliced
  • 1 (8 ounce) package sliced mushrooms
  • 2 garlic cloves, minced
  • 1 can (12 ounces) fat free evaporated milk
  • chopped green onions, for garnish
Instructions
  1. Prepare pasta according to package directions.
  2. Meanwhile, sprinkle chicken evenly with 1 tablespoon Cajun seasoning and salt.
  3. Spray a large saute pan with cooking spray and heat oven medium-high heat. Add chicken, and saute for 5 to 6 minutes or until done. Remove chicken to a plate, tented with foil.
  4. In the same saute pan, add olive oil and heat over medium heat. Add red onion, peppers, mushrooms and garlic to pan and saute for 9 to 10 minutes, or until vegetables are tender and liquid evaporates.
  5. Return chicken to skillet and mix with vegetables. Add evaporated milk and 1 teaspoon Cajun seasoning, and salt and pepper to taste. Bring to a boil and then reduce to a simmer for 3 minutes. Add linquine, toss to coat
  6. Garnish with green onions, as desired, and serve immediately.

Lighter Cajun Chicken Pasta | alidaskitchen.com

Filed Under: healthy, main dishes, Recipes Tagged With: , , , , , , , ,

Smoked Gouda Baked Pasta with Broccoli

May 10, 2012 ·
smoked gouda macaroni and cheese with broccoli

I recently made an old favorite frittata recipe using smoked Gouda cheese.  The good thing about smoked Gouda is that it is so flavorful, a little goes a long way.  That also means that whenever I purchase a block for a specific recipe, there is usually some leftover.  Not a bad problem to have, that’s for sure.  This time I decided to put it to use with a fun twist on a classic ~ Smoked Gouda Baked Pasta with Broccoli.  Who doesn’t love fancy, new versions of macaroni and cheese!

The first time I made macaroni and cheese with smoked Gouda, it was really tasty, but there was something missing.  The smoked Gouda wasn’t as pronunced as I had hoped.  So after experimenting with some seasoning, I found a little paprika was the key.  It really brought out the smoked Gouda flavor.  The broccoli was also a nice addition to this dish, giving a nutrition boost while adding some texture and color.  One can never have too many mac ‘n cheese recipes, and this version is definitely a keeper!

Smoked Gouda Baked Pasta with Broccoli
 
Print
Yields: 4 servings
Ingredients
  • 8 ounces short pasta (such as elbows, penne, rotini)
  • ½ cup bread crumbs
  • 1 teaspoon olive oil
  • 1 cup yellow onion, chopped
  • 2-3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups skim milk
  • ½ teaspoon paprika
  • ½ teaspoon ground dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (2 ounces) smoked Gouda cheese, shredded
  • ⅓ cup (about 1½ ounces) grated fresh Parmesan cheese
  • 12 ounces frozen broccoli florets, thawed and lightly chopped
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package instructions. Set aside.
  3. In a large saucepan, heat oil over medium heat. Add onion and cook until softened (about 5 to 7 minutes). Add garlic and saute for 1 minute. Add flour and cook, stirring constantly, until lightly toasted (about 1 minute).
  4. Gradually add milk, paprika, mustard, salt and pepper, whisking constantly. Bring to a boil, and then cook until thickened (about 2 to 3 minutes).
  5. Add cheeses to milk mixture, stirring until melted and then remove from heat.
  6. Add broccoli and cooked pasta to the cheese sauce, stirring until well-blended.
  7. Pour into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs.
  8. Bake uncovered for 15 minutes, or until bubbly.

Adapted from Cooking Light

Filed Under: healthy, Recipes, vegetarian Tagged With: , , , , , , , , ,