Salmon Mac and Cheese

If you’re camping with the tykes, this punched-up version of a camp comfort dish  is sure to be a hit. Cooked chicken breast, tofu, or canned tuna can replace  salmon, if desired. Recipe can be halved and extras can be reheated in a pot  with a little rehydrated milk powder.

2 - 5 1/2 oz (160 g) cans wild salmon
1/4 tsp (1 mL) salt
1/2 tsp (2  mL) black pepper
1 tsp (5 mL) red chili flakes
1/4 tsp (1 mL) nutmeg
1  cup (250 mL) low-fat sharp cheddar cheese, shredded
2 Tbsp (30 mL)  butter
1 lb (450 g) whole grain rotini
1/4 cup (60 mL) skim milk powder or  soy milk powder
1 pint (500 mL) cherry tomatoes, quartered
3 cups (750 mL)  baby spinach
Salt and pepper to taste

At home
Drain salmon and place in reusable container along with  salt, black pepper, chili flakes, and nutmeg. Place cheese in separate  container; put butter in another small container.

At camp
Bring pot of water to a boil over camp stove and cook  rotini until slightly al dente. Stir occasionally to keep pasta from  sticking.

Meanwhile, rehydrate milk powder with about 1/2 cup (125 mL) water; whisk  until the consistency of liquid milk.

Carefully drain pasta and mix with milk, cheese, and butter until pasta is  well coated. Add salmon, cherry tomatoes, and baby spinach to pasta; toss  together. Season with additional salt and pepper, if desired.

Serves 6.

Each serving contains: 419 calories; 29 g protein; 9 g total fat (4 g sat.  fat, 0 g trans fat); 60 g carbohydrates; 1 g fibre; 452 mg sodium

Source: "Get fired up", alive #346, August 2011