The Whole Kid’s Menu

8 Smart Points/Mac & Cheese * 2 Smart Points/Tenders

 

I’ve tried pumpkin and squash. I’ve even puréed heads of cauliflower. I’ve used and abused low-fat cheese, but I never made a Mac & Cheese that I love as much my splurge-y bechamel-based number. In desperation, I got trashy and gussied up an idea I found on the side of a can of Campbell’s. Almost too easily and quick into the oven and less than a half an hour later, like a fool with a fork I wallowed in the beautiful bubbly mess of a pan in front of me.

Both of these recipes are great independent of each other, but I worked them out to the same baking temperature, so you won’t go crazy if you make them together. After 10 minutes of baking, simply remove the foil from the Mac, toss in the tenders, and carry on…

 

Baked Macaroni & Cheese

Adapted from Campbell’s

Makes 6 cups, Serving 4

Per 1½ cups: 8 Smart Points

6 ounces short pasta such as elbows or cavatappi, cooked 2 minutes under al dente

1 10¾ ounce can Campbell’s Healthy Request Cheddar Soup

½ cup fat-free milk

2 teaspoons spicy brown or Dijon mustard

¼ cup + 1 tablespoon grated Parmigiano-Reggiano, divided

½ teaspoon garlic powder

¼ teaspoon coarse kosher salt

¼ teaspoon freshly ground black pepper

Pinch cayenne pepper

2 tablespoons panko breadcrumbs

 

Preheat oven to 450 degrees. Spray an 8 x 8-inch baking dish with non-stick cooking spray and set aside.

In a large mixing bowl, wisk together the soup, milk, mustard, ¼ cup of the Parmigiano, garlic powder, and both peppers. Add the cooked pasta, combine thoroughly and pour into the prepared baking dish.

Meanwhile in a small bowl, combine the panko and remaining tablespoon of Parmigiano. Sprinkle the breadcrumb mixture evenly over the mac and cheese and spray the topping twice with non-stick cooking spray for better browning in the oven.

Cover with foil, place in the preheated oven, and bake for 10 minutes. Remove foil and continue to bake for 10 more minutes. Remove from oven and allow to rest for five minutes before serving.

 

Corn Flake Chicken Tenders

Makes 12 tenders, serving 4

Per 3 tenders: 2 Smart Points

 

¾ cup (6-ounce container) 0% fat Greek yogurt

1 teaspoon spicy brown or Dijon mustard

½ teaspoon coarse kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoons poultry seasoning

1½ pounds boneless skinless chicken breasts, cut into about 12 1-inch strips

2 cups corn flakes, lightly crushed

 

Preheat oven to 450 degrees.

Place a cooling rack over a baking sheet, spray with non-stick cooking spray, and set aside.

In a medium bowl combine the yogurt, mustard, salt, pepper, and poultry seasoning. Add the chicken and stir to combine. Cover and set aside for 15 minutes (or up to two hours in the fridge.)

Place the crushed corn flakes in a pie plate or shallow baking dish. Coat the “tenders” a few at a time with the flakes, carefully pressing them into the cereal to adhere. Place evenly on the prepared rack/baking sheet.

Bake in the preheated oven for 6 minutes, flip each one and continue to cook for 6 more minutes till golden and cooked through. Serve with your favorite low-Smart Point sauce or a 1SP teaspoon drizzle of honey (not included in Smart Point calculation.)