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Skinny Spinach Mac and Cheese uses Greek yogurt to replace milk or cream, and the cheesy flavor is enhanced with Gruyere. This is a healthy, grown-up version of one of my favorite childhood dishes and an easy meal for busy weeknights now that school is starting up again.
Where I grew up, school didn’t start until after Labor Day, but here in Florida? Most of the kids head back to school tomorrow. As in August 18th. As in there are still two weeks of August left. As in…what?! It’s a good thing I never lived here during my school days, otherwise I would totally not be down with the whole going-back-to-school-before-Labor-Day arrangement.
But back to the craziness that is school starting tomorrow. I don’t have kids, so this really has no affect on me besides the increase in traffic during my a.m. drive to the gym.
#SundaySupper is celebrating Back to School with easy recipes for weeknight meals, quick breakfasts, and fun lunchbox treats. Thanks to our hosts, Tammi of Momma’s Meals and Gwen of Simply Healthy Family. Since I’m kid-free, I’m celebrating a little differently. I wanted to take one of my favorite meals from when I was in school and giving it a healthy, adult-friendly twist. Mac & Cheese! I used to love making myself mac & cheese from that familiar blue box. And then I discovered the rich, creamy deliciousness that comes in the frozen variety. These were quick and easy for me to make to satisfy my after-school munchies (because school lunch was always so freaking early in the day, basically breakfast time) or dinners when Mom and Dad were working.
But what the hell was I thinking? The fat and calories, the processed ingredients, the lack of anything green in my bowl — as I’ve mentioned before, I was not the most adventurous eater when I was younger. Thank God I’ve graduated to a much better palate and understand the importance of good food.
I wish I had been eating this Skinny Spinach Mac and Cheese in my school days, but let’s be real — Greek yogurt in my pasta would not have vibed well back then. Today is another story. Skinny Spinach Mac and Cheese uses Greek yogurt in place of milk or cream and lots of spinach adds more nutritional value to the dish. Instead of the typical cheddar cheese used in most mac and cheese dishes, I opted for one of my favorite “grown-up” kinds of cheese — Gruyere, a gourmet swiss variety. The light and creamy texture really livens up one of the most iconic comfort foods ever. A dense, heavy mac and cheese can leave you feeling weighed down, but not this Skinny Spinach Mac and Cheese.
The best part is that it takes less than 20 minutes to prepare and have ready on the table. So for those of you who do have kiddos going back to school, Skinny Spinach Mac and Cheese is a great meal to make on nights when you don’t have time for an elaborate meal.
- ½ cup dried pasta of your choice
- 8 oz. spinach
- ¼ cup non-fat plain Greek yogurt
- ½ cup grated gruyere cheese
- 1 tsp garlic powder
- ½ tsp smoked paprika
- salt and pepper
- Cook pasta according to package directions.
- Place spinach at the bottom of a strainer and pour pasta over top to drain, allowing the hot pasta water to “cook” the spinach and cause it to wilt.
- Pour pasta and wilted spinach back into the pot and stir in the Greek yogurt and cheese. Continue stirring until cheese has melted completely and a sauce has begun to form. Add the garlic powder, paprika, and salt and pepper to taste. Give the pasta another mix until everything is combined.
You won’t be at a loss for recipes this school year. Check out everything the #SundaySupper crew has for ya.
Back to School Beginnings
- Vegan Oatmeal Raisin Muffins from Killer Bunnies
- Make Ahead Waffle Casserole from Bobbi’s Kozy Kitchen
- Apple Muffins from Meal Diva
- Apple Oat Breakfast Cookies from What Smells So Good?
- Toast Three Ways from Foxes Love Lemons
Back to School Lunches and Simple Suppers
- Owl Bento Box from Simply Gourmet
- First Day of School Pinwheels from Jane’s Adventures in Dinner
- Quick and Easy Hot Pastrami Sliders from Webicurean
- Grilled Chicken Revamp from Culinary Adventures with Camilla
- Baked Eggplant Parmesan from Hezzi D’s Books and Cooks
- Chicken and Zucchinin Meatballs from Casa de Crews
- Clean Eating Lunches Your Kids will Love from Amee’s Savory Dish
- Crispy Chicken Legs from The Not So Cheesy Kitchen
- DIY Veggie Cup Noodles from Food Lust People Love
- Chicken Nuggets from Nosh my Way
- Skinny Spinach Mac and Cheese from Take a Bite out of Boca
- Chicken Schnitzle from Panning the Globe
- Berry Nutty Bento from Ninja Baking
- Spagetti and Chicken Meatballs from Soni’s Food
- Chopped Shrimp Salad with Honey Lime Vinagraitte from The Weekend Gourmet
- Steak & Cheese Pockets from Momma’s Meals
- Turkey Pinwheels from Peanut Butter and Peppers
Back to School Sips
Back to School Super Snacks
- Nutty Granola from Life Tastes Good
- On the Go Guacamole from Shannon at Country Girl in the Village
- Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
- Playground Granola Bars from Noshing with the Nolands
- Apricot Dip from Magnolia Days
- Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
- Home Made Graham Crackers from Curious Cuisiniere
- Peanut Butter and Jelly Granola Bars from Pies and Plots
- Gluten Free Apple Zucchini Flax Bread from Sue’s Nutrition Buzz
- Beef and Veggie Sliders from Grumpy’s Honeybunch
- Peanut Butter and Jelly Popcorn from Simply Healthy Family
- Frushi (Fruit Sushi) from Mama Bee Does
Back to School Sweets and Treats
- Open Face PB & J Cookies from Desserts Required
- Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
- Peanut Butter and Jelly Paletas from La Cocina de Leslie
- Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
- Love Note Doodle Bugs from Happy Baking Days
- Frozen Yogurt Mud Pies from Cindy’s Recipes and Writings
- Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
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