Tonight for dinner I made creamy garlic pasta to go with sautéed shrimp. The shrimp, though delicious, is not the point of this post; that pasta is. I must have not read all of the ingredients when I pinned the recipe to my food board because it wasn’t until I started making this for dinner tonight that I realized how delicious it was going to be. The name alone contains three of my favorite of ingredients: creamy sauce, garlic, and pasta. I used to buy Pasta Roni (well, store brand version) all the time, but after realizing how much sodium is in one of those little boxes I stopped buying them. I’m also trying to cut out processed foods from our diet, and that sadly includes Pasta Roni. (I’m not going to the extreme of cutting out all processed food but more along the lines of prepackaged, convenience foods such as boxed rice/pasta and canned veggies.) But, now that I’ve discovered this awesome recipe I can have Pasta Roni without the prepackaged part. Yay! The only sad part is that my pasta was gummy instead of creamy. I’m not completely sure why this happened, but I think it’s because I let the liquid cook down too much after the pasta was done before adding in the next ingredients. Next time I will measure out all of the ingredients before beginning to cook. The recipe is from “the cheese pusher.” (awesome blog name!) I hope you enjoy it as much as I did! If you try it let me know; just leave a comment below.
Oh, and I used 2 cups chicken broth, 1 cup water because I didn’t have 3 cups of broth. Like I said before the flavor was still great.
This is a dish I’ve made once before. It is quite easy (as the title indicates) and pretty tasty. Last time the chicken came out nice and moist, but sadly this time the chicken was dry. I’m not really sure why it was dry but possibly due to a little bit of frostbite on the chicken. The stuffing was still quite yummy, though! You can find the recipe at The Pursuit of Happiness.
*For anyone wondering: I used 98% fat-free soup, and it worked just fine.
*A warning for those who don’t have a salty tooth like I do: this can be kinda salty with the combination of boxed stuffing and canned soup. A possible way to decrease the saltiness is to make your own dried stuffing mix and/or to use a “heart healthy” soup (I’ve found this to be a better balance of fat and salt ratios than reduced fat soup).
p.s. I totally wasn’t expecting anyone to read, let alone “like”, my first post. Thanks to the 11 bloggers who “liked” my post!
I made this dip yesterday to take to card night at our friends’ home. Even though I was told that it wasn’t truly a snack because it involved a vegetable, we only took about a third of it back home. It was really easy to make (just dump all the ingredients in a dish, mix well, and bake) and quite tasty. The only thing I’d change is to swap the amounts of artichoke and spinach (just personal preference). Oh, and don’t be afraid to be generous with the chili powder. I added a good amount but could hardly taste it; the cheese and sour cream really help to balance out the heat of the chili powder. Head on over to Joyful Abode for the recipe.
fun fact: I wasn’t sure what food category artichokes fall into, so I looked it up on Wikipedia. Apparently, they are considered a flowering thistle.