I wasn’t sure about tonight’s dinner. I was sort in a down-ish mood to begin with because Ryan had just left to go back to Tampa and I was on my own. I have been craving Macaroni & Cheese all day long so I knew I wanted that but I also knew I couldn’t survive on just that alone…I needed something more of some substance! So…I did a little combo action to make Macaroni & Cheese with Broccoli and Butternut. You know what? It was great! I was skeptical about the cheesy flavors going with the roasted butternut squash, but surprisingly they went well together! This is a great example of putting together a healthy, nutritious meal in about 10 minutes. Take Annie’s Natural Mac & Cheese out of pantry, quickly blanch some broccoli, cook pasta in same broccoli water, toss on the cheese sauce, add leftover squash and you’re done! SO easy! And quite filling as well! I used 3 ounces of broccoli, 1/2 cup of leftover roasted butternut squash and 1 cup prepared Annie’s mac & cheese for this. I also topped it with 1 tbsp parmesan cheese and had 4 ounces of red wine to drink with it. Wonderful! Look for this recipe on my recipes page 🙂
This dinner was about 377 calories (plus another 100 for my wine for 477).
Now, for dessert!
I wanted something tasty and comforting so I decided to make cinnamon poached pear with vanilla ice cream. Trust me–sounds fancier than what it was! All I did was peel and thinly slice one ripe pear and sprinkle it with some cinnamon/sugar and lemon juice before simmering it in a small saucepan with about 1 tbsp water. In about three minutes the pear was all warm and tender and smelled amazing! I topped it with 1/2 cup of Breyer’s All Natural Vanilla ice cream for a wonderful little dessert!
Pear while I was simmering it on the stove
Now I’m off to take a bubble bath and read in bed. I’m exhausted from getting home late last night and waking up early this morning. See you tomorrow!