Another fun aspect of The Accidental Pantry Project is that is creates opportunities to stretch some things into several meals. Tonight I made a super quick mac and cheese thanks to already having about a cup of cheese sauce on hand. Dinner took about 45 minutes including baking time. I mixed about three cups of whole wheat elbow macaroni with sauce, put it in a baking dish, topped with about 10 Ritz crackers and a quarter cup of shredded cheddar and baked at 350 for about 25 minutes.
Good for brunch or light dinner. A bit high in sodium. Consider low salt ham.
364 calories, 11 gr carbohydrates, 21 gr fat, 40 gr protein, 1572 mg sodium, 7 gr sugars
The work week is winding down. Well, my Starbucks work week is. I still have work at 7:00 a.m. tomorrow morning and today kicked my butt. I was tempted to go out for shabu shabu with some friends, but sadly I did not have the energy for a city trek. After work and the gym, I felt the need to be somewhat healthy but with all the hours I’ve been working lately combined with my social life picking up (yay!), I haven’t had much in my fridge (very sad my fresh mini pierogis that I bought a couple of weeks ago were covered in mold…but not surprised). Luckily I keep my pantry and freezer somewhat stocked, essentially for nights like tonight.
The Accidental Chef 