Ingredients
- 10 Ounces Brussel sprouts
- 1 1/4 Cup frozen chopped spinach
- 1 small container (approximately 5.3 ounces) plain, nonfat Greek yogurt
- 2 Cups reduced-fat shredded extra-sharp cheddar cheese
- 1/4 Cup grated Parmigiano-Reggiano cheese
- 1 Teaspoon garlic powder
- 1 Teaspoon whole grain mustard
- 1/2 Cup unsweetened almond milk
- 2 Ounces whole wheat elbow macaroni
- 2 Teaspoons minced garlic
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