Thursday, May 21, 2009
"Is it Olive Garden?" Mac and Cheese
Typically, I cook up a whole packet of Fiber Gourmet Mac and Cheese, which is 3 portions. For each meal, I fry vegetables first and then heat a portion of mac and cheese with it. This variety was so luscious it felt I had a meal at Olive Garden.
1 portion Mac and Cheese, prepared
1/2 ts extra virgin olive oil
1 red bell pepper, diced
2-3 roasted chicken tenders, diced
1 ts rosemary
1/3 ts liquid chicken stock
1 ts parmesan cheese
4-5 large basil leaves, chiffonade (stack leaves, roll like a cigar, and thinly slice)
Sautee bell pepper in oilve oil. Once slightly softened, add the chicken and heat up. Add the mac and cheese, rosemary, salt and pepper and stir. Add some water to loosen up the mixture. Heat through, and then add the parmesan and the basil, and serve!
1 dinner + 1 fat serving + 1 vegetable serving