get the cheese enchiladas, and if I can find it on sale, I'll pick up an Amy's chili mac and then use it kind of as a "seasoning" for a pot of semi-homemade chili mac. I'll brown some ground beef and season it with everything but salt, add a half a can of no salt added kidney beans, a half a can of no salt added tomatoes, about two cups of cooked elbow mac and then dump a cooked Amy's chili mac in the pot and stir it in. It's not quite as tasty as just a serving of Amy's chili mac but at least it's lower in sodium.
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