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Are you looking for more kid-friendly veggie recipes? This Veggie Macaroni and Cheese recipe is a winner!
I love thermos lunches. In the fall, winter and early spring I try to have a thermos lunch once a week in our school lunch menus. A good thermos school lunch tells my kids that mom wanted them to have a homemade “meal” for lunch that day.
I’ve tried filling them with lasagna, spaghetti, soups… and they are typically very receptive. On the other hand, should I have the bright idea of filling the thermos with leftover grilled vegetables from dinner, the thermos would come back untouched.
I don’t know what it is about the kids + veggies combination. Why does it have to be so hard to get them to eat more veggies?
MOMnote: if your child eats veggies without complaining… good for you! Mine are very picky… so I am constantly trying to find ways in which I can sneak more of them in their diet (hidden, cooked differently, in their favorite recipe, baked… you name it I’ll try it).
I love my thermos containers. I can pack a filling lunch that is easy to eat in their 20 minute lunch period.
Some of the other things I am always keeping in mind when creating MOMables menus are ways to revamp leftovers, help my subscribers stay on a budget and use real and convenient ingredients.
I wrote a post in this column about why I am on a mission to help others feed their kids better.
One of the reasons the use of more real ingredients in our diet plays a big role is because my daughter is allergic to disodium phosphate and chemically derived nitrates. For this reason, I don’t buy things have orange powdered cheese or processed cheese (those triangular chips, orange puffs, blue box mac and cheese, fake block cheese… it seems to be everywhere!) or processed meats cured with chemical nitrates.
If I’m purchasing a “boxed” anything, the product can’t have artificial flavors, synthetic preservatives or GMO ingredients (the final one is by choice). I thoroughly scan each label before they go in my grocery cart, a quick process that can save me a trip to the emergency room.
As a full time working mom who often travels, I also have a few items in my pantry that dad can whip up quickly, insert in their lunch or pull out of the freezer for lunch or dinner.
This soup is a delicious and hearty dinner for the family but also perfect for a school lunch. Last month, I had 368 moms in my recipe testers group perfect the recipe so your kids could enjoy it too. Bonus: it’s just $1.24 per thermos! Win-win.
- 1 6oz box natural or organic macaroni and cheese
- 1 32oz package reduced-sodium chicken broth/stock
- 1 16oz bag frozen broccoli, cauliflower, and carrot blend
- ¼ cup whole milk or half and half
- 1 cup shredded cheddar cheese
- Cook macaroni and cheese according to box directions.
- In a large saucepan, bring broth/stock to a boil over high heat. Add vegetables and cook until vegetables are tender, about 5 minutes. Reduce heat to medium heat.
- Add cooked macaroni and cheese to veggies and broth, add milk, and add cheese. Stir well to combine until cheese is melted, turn off heat and serve.
–This was a sponsored post. All opinions, as always are my own. This is also in participation with Annie’s Homegrown’s Rock the Lunchbox Campaign.