This was a good meal but I have to be honest — the only thing I didn’t change on the recipe was the ham. And the pepper. Everything else I tweaked a little bit.
Regular pasta, not whole wheat.
The whole box, not two cups.
One head of broccoli, not two cups (although it was probably close).
Whole milk, not fat free.
Cooking creme, not cheese spread.
The last one was the biggest change since most of the changes really weren’t that big of a deal. It calls for a 6 1/2 oz package of reduced fat garlic-herb cheese spread. Honestly, no idea what it was referring to exactly or where to find it. I looked around. And there was no brand name associated with it so I could deduce it that way. So I decided to use a 10 1/2 oz package of savory garlic Philadelphia cream cheese cooking creme. It came out a little like Alfredo sauce. And, with the extra pasta, it wasn’t a thick sauce which was nice.
recipe from the Taste of Home Healthy Cooking magazine, Oct/Nov 2012 issue
2 cups uncooked while wheat penne
2 cups fresh broccoli florets
1 cup milk
1 pkg (6 1/2 oz) reduced fat, garlic-herb cheese spread
1 cup fully cooked ham, cubed
1/4 TSP pepper
In a large pot, cook penne according to the package adding the broccoli during the last 5 minutes. Drain and remove from pot. In the same pot, combine the milk and cheese spread. Cook and stir over medium heat for 3-5 minutes or until the cheese is melted. Add the ham, pepper and penne mixture back into the pot. Heat through.