The Kids - Mexican Macaroni Casserole

Day one of the CLEANSE went well. No cravings- surprisingly! 

The hardest part is the kiddos. They aren't too interested in a Hot Skillet Salad. And I know how hard it is to not take little bites! Stay strong! :)

Last night I made a big batch of Mexican Macaroni for them for this week.

 Its full of veggies and they LOVE it!

Try hard not to cheat and take a bite! 

Pic borrowed from Blissfullyvegan.com

1 lb of Whole Wheat Pasta

1 Zucchini

1 Onion

1-2 Carrots, peeled

1 jalapeno, (optional)

2 cloves garlic

2 tsp Chili Powder

2 14.5 oz Stewed Tomatoes

1 15 oz can Pinto Beans

1 28 oz can enchilada sauce (or Homemade)

1/2 C Fresh Cilantro chopped

Preheat oven to 350. Cook Pasta. Add Zucchini, Carrots, Onion, jalapeno, and garlic to food processor. Pulse until diced small. Heat large sauce pan. Add 2 Tbl of Broth or a little Olive Oil. Add veggies and chili powder to pan. Cook Veggies in broth until soft. Add Tomatoes, beans, and enchilada sauce. Cook a couple more minutes. Add cooked pasta to vegetables. Stir to combine. Add some chopped cilantro if desired. Pour into casserole dish, top with low moisture/part skim mozzarella cheese (if desired). Bake for 25-30 minutes. Garnish with extra cilantro.