KIDS LUNCH BOX /WEEKEND LUNCH- GREEN MAC AND CHEESE ( PRESSURE COOKER RECIPE)

Kids Lunch Box / Weekend Lunch / Dinner at Five – Green Mac and Cheese ( Pressure Cooker recipe) .

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  What a easy way to hide Vegetables in Kids favorite Mac and Cheese ? It is a Long weekend because of President’s Day . (No school on Monday) . My husband went for Shopping to buy Milk . Along with Milk he bought Asparagus , Green Bell Pepper , Spinach . Seeing Green vegetables, thought  I will cook Mac and Cheese for Lunch ( We had Khichidi for Saturday Lunch and  Vegetable Biryani for Sunday Lunch .  No rice recipe . This Recipe is so easy to cook and can satisfy Kids. You can even pack for Kids Lunch Box as I added little more water and it is not going to thicken by Lunch time .  Dietary fiber from vegetables helps reduce Cholesterol , Obesity , type 2 diabetes and lower the risk of heat disease. They are low in Calories and fat but contain good amounts of Vitamins and Minerals .  Kids need 2 servings of fruits and 3 servings of Vegetables each day. Oil is important for health especially for growing children as it provides essential fatty acids and Vitamin E . ( Not fried ) .  I love this Caption ” Go green to stay Lean” . Asparagus , a low cholesterol and Heart healthy food with good source of fiber , Vitamins K, B, A and C and with just 43 calories per cup . Be sure to add to your Healthy Plate.

                       Cook Pasta  in Pressure Cooker day before and refrigerate . Chop vegetables and refrigerate . You can prepare Kids Lunch Box or Weekend Lunch  in less time. Try this Easy and Simple recipe . Check the Method how to Cook tasty Pasta with a touch of Spices . 

Recipe for 4 People .

Preparation time : 10 minutes and Cooking time : 10 minutes

INGREDIENTS :img_3505

1. Whole grain Macaroni – 1/2 Cup raw ( Cook in Pressure Cooker with 2 Cups Water and little Salt for 2 Whistles on Medium High Flame)

2. Asparagus – 10 to 15 ( thinly chopped)

3. Bell pepper – 1 chopped ( Half )

4. Spinach – 2 handfuls (  finely chopped)

5. Roma tomatoes –  2 ( Finely Chopped)

6. Milk – 8 Ounces ( One glass)

7. Water – 12 Ounces ( 1 1/2 glass)

8. Salt and Spices or Rasam Powder or Sambar Powder , Freshly gound Black Pepper and Mixed Herbs

9. Oil – tbsp and Ghee  – 1/2 tbsp

10 . Cheese – 1/2 Cup

11. Flour of your Choice – 2 tbsp( Wheat flour or almond flour or Nuts flour or APF flour )

METHOD :

1. Cook 1/2 cup Macaroni in Pressure Cooker with 2 1/2 Cups Water and season with Salt for 2 Whistles on medium High Heat. When Pressure comes down transfer to a Bowl and drain out excess water.

2 Heat 1 tbsp Oil and Cook finely Chopped Asparagus for Couple of Minutes . Then add flour and 1/2 tbsp Ghee . Stir in between to avoid burning.

3. Add Milk and Water and cook till it is thickened ( Say 3 Minutes) . Season with salt and Spices . Taste the sauce and adjust accordingly . Add Finely chopped Spinach and Bell Pepper . Cook for two  Minutes .

4. Add Cooked Macaroni , Chopped Tomato and Cheese. Mix well and switch off the Stove.

5.Season with Black Pepper and Mixed Herbs .

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