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Baby it’s cold outside…
As Fall is packing its bags up making its way for winter to get settled in, my body is craving warm foods. Since my family recently made the decision to become flexitarians (yes, I said flexitarian… we’re vegetarian at home but when we’re away we will eat meat if we feel like it) ensuring that we get our proteins in with our meals can be a challenge–especially with the littles. But they like cheese and honestly, cheese makes everything taste better–eggs, potatoes, sandwiches. You name it, add cheese and you’ve just increased its value. But not all cheese are made equally–which is why we’ve switched to Kraft Natural Cheese.
This week while the girls were hanging out with mom we were “hanging out” at Walmart to do some grocery shopping and I saw the “Natural Cheese” on the Kraft packaging. I’m pretty sure I grabbed 1 bag of each variation that they offered–2 of the Mexican and the Mozzarella because Italian and Mexican foods go hard around here. The timing couldn’t be more perfect since I wanted to make another round of the Cheesy Quinoa Squash Casserole that was a big hit with the family.
Cooking vegetarian has been a bit harder than I had anticipated. I love vegetables and could probably survive on salads, raw veggies and some beans. But my family? Well, they’re a different story. Developing recipes that are well-balanced, delicious, and wholesome can be difficult. I didn’t want to be the type of vegetarian that solely depends on carbs and starches. That’s why I was so happy that my family loved this meal which hits all major food groups–cheese, proteins, vegetables, and a little bit of good fats. And it’s perfect for this cold weather.