The fish sticks are something I make in double batches and keep in the freezer for easy lunches. Just dip pieces of flounder, cod or tilapia in egg, then dredge in seasoned breadcrumbs. Spray with cooking spray then bake til golden. Throw cooked, cooled sticks in a plastic bag in the freezer. For lunch reheat at 425 til hot.
The Mac and cheese I literally just threw together. I cooked some whole grain rotini, drained most of the water then put the pot back on the stove over medium heat. Tossed in about 1/4cup of milk, a handful of shredded cheddar, a handful of Swiss, sprinkled about a teaspoon of flower over all and stirred until melted. Season with salt and pepper to taste. I comes out a tad lumpy but for a quick lunch it’s good…way better that the processed box stuff. Lilly approved 🙂