Ingredients
4 ounces white Cheddar cheese
cooking spray
1/2 cup frozen diced onions
1/2 cup reduced fat milk
1/2 cup white Cheddar cheese spread
1 (3-ounce) bar cream cheese
1 teaspoon chicken base
8 ounces wagon wheel pasta (1/2 bag)
1/4 teaspoon black pepper
1 (12-ounce) can white albacore tuna in water (well-drained)

Steps

1. Fill large saucepan 1/2 full of water. Cover and place on high heat to boil for pasta.
2. Grate cheese to equal 1 cup; set aside. Preheat medium saucepan on medium-high 2–3 minutes.
3. Coat pan with cooking spray and place onions in pan. Cook 2 minutes, stirring occasionally.
4. Add milk, cheese spread, cream cheese, chicken base and shredded cheese. Reduce heat to low and whisk ingredients together until smooth. Cover and simmer 8–10 minutes, stirring occasionally.
5. Stir pasta into boiling water. Cook 8–10 minutes until tender, stirring occasionally.
6. Drain pasta and return to pan. Stir in sauce, tuna and pepper. Serve.

CALORIES (per 1/4 recipe) 639kcal; FAT 29g; CHOL 119mg; SODIUM 969mg; CARB 51g; FIBER 2g; PROTEIN 42g;
VIT A 19%; VIT C 1%; CALC 35%; IRON 14%

Ingredients
1 (16-ounce) bag frozen peas and carrots
1 tablespoon butter
1/4 teaspoon seasoned salt

Steps

1. Place peas and carrots in microwave-safe bowl.
2. Cover and microwave on HIGH 6–8 minutes, stirring once.
3. Drain any excess water; stir in butter and seasoned salt. Serve.

CALORIES (per 1/4 recipe) 91kcal; FAT 3g; CHOL 8mg;
SODIUM 216mg; CARB 12g; FIBER 4g; PROTEIN 4g;
VIT A 66%; VIT C 13%; CALC 3%; IRON 3%