GF Vegetarian Chili Cheese Macaroni
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 375.0
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 451.5 mg
- Total Carbs: 266.0 g
- Dietary Fiber: 10.0 g
- Protein: 17.5 g
View full nutritional breakdown of GF Vegetarian Chili Cheese Macaroni calories by ingredient
Introduction
MAKES 4 SERVINGS (nutritional info is based on ONE serving)Super satisfying and filling, the sodium count is a tad high, but the protein and fiber will keep you full and content with that need for comfort food. This is super easy, it's just combining store bought ingredients. If you're single, put three portions in the fridge for later...otherwise, this makes four servings. I have calculated the totals for Cal, Fat, Fiber, Protein, Sodium, Carbs...I have not included the other nutritional informaion for this recipe MAKES 4 SERVINGS (nutritional info is based on ONE serving)
Super satisfying and filling, the sodium count is a tad high, but the protein and fiber will keep you full and content with that need for comfort food. This is super easy, it's just combining store bought ingredients. If you're single, put three portions in the fridge for later...otherwise, this makes four servings. I have calculated the totals for Cal, Fat, Fiber, Protein, Sodium, Carbs...I have not included the other nutritional informaion for this recipe
Number of Servings: 1
Ingredients
-
1 can Whole Food organic vegetarian mild chili (or try medium or spicy versions, but the mild was used in this recipe)
1/2 package (4 oz) of Lisanatti "The Original Almond Cheddar Style" Cheese alternative
1 box of Ancient Harvest Quinoa macaroni elbows
4 quart pot to boil macaroni
1 baking dish
Directions
Prep: Shred the 4oz (half the package) of the Almond "cheese" and put aside
Pre-heat oven to broil
Follow the cooking instructions on the box of quinoa elbows (bring water to boil, add macaroni, cook for 6-9min stirring occassionally as to keep from clumping).
Drain the macaroni.
Empty the can of chili into the pot and add the cooked macaroni. Take half the 'cheese' and mix with the chili and macaroni.
Spray the baking dish with non-stick spray, transfer the macaroni mixture into the baking dish, then top with the rest of the cheese. Place in oven for about 5min, do not over cook as macaroni will get mushy and cheese will harden on the top.
Makes 4 servings about 1 1/3 cups
Number of Servings: 1
Recipe submitted by SparkPeople user ULEWIJ.
Pre-heat oven to broil
Follow the cooking instructions on the box of quinoa elbows (bring water to boil, add macaroni, cook for 6-9min stirring occassionally as to keep from clumping).
Drain the macaroni.
Empty the can of chili into the pot and add the cooked macaroni. Take half the 'cheese' and mix with the chili and macaroni.
Spray the baking dish with non-stick spray, transfer the macaroni mixture into the baking dish, then top with the rest of the cheese. Place in oven for about 5min, do not over cook as macaroni will get mushy and cheese will harden on the top.
Makes 4 servings about 1 1/3 cups
Number of Servings: 1
Recipe submitted by SparkPeople user ULEWIJ.