What are you up to today? It doesn’t feel like Thursday and it doesn’t feel like the weekend is approaching. I still feel like we are in the middle of things and haven’t reached that downhill point yet. Hopefully by tonight I will have that feeling.


This week I needed a healthy meal for Anna that would be easy to reheat. I immediately turned to a favorite – Mac & Cheese. It’s simple to make, full of protein and is easily gobbled by little fingers (and big fingers for that matter).

Full of low-fat cottage cheese and whole grain pasta, this dish can keep those little legs moving.


Plus it has a secret ingredient: pumpkin. It adds a little extra something to the creamy texture and is undetectable. It’s usually served with a side of puzzle or Playdough.


Healthy Macaroni and Cheese

  • 1 lb. of cooked elbow noodles – whole grain, high fiber, gluten free or pasta plus all work
  • 1 large container of low-fat cottage cheese (24 oz.)
  • 1 container of sour cream (16 oz.) – low-fat, reduced-fat work best
  • 1 c. pure canned pumpkin
  • 1 c. 2% cheddar cheese (or more if you’d like)
  • salt and pepper to taste
  1. Cook pasta as directed.
  2. Mix cottage cheese, sour cream, pumpkin and cheese together.
  3. Place noodle mixture in a baking dish.
  4. Cover dish with foil and bake at 350 for 35-45 minutes, until noodles are bubbly and cheese is melted.
  5. Uncover and bake for a 5-8 more minutes.
  6. Serve warm