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4 servings, 2/3 cup (150 mL) each
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Spoon any leftover puréed carrots into ice cube trays. Freeze 1 hour. Remove frozen cubes from trays; place in freezer-weight resealable plastic bag. Next time you make macaroni and cheese, add 2 or 3 frozen carrot cubes to drained cooked macaroni along with the Cheese Sauce Mix.
Peel 1 carrot; cut into small chunks. Add to medium saucepan of boiling water; cook 12 to 15 min. or until carrots are tender; drain. Place in blender; blend until smooth.
Substitute 1 baby food jar (4.5 fl oz/128 mL) carrots for the puréed cooked carrots.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.