Today’s Hunger Challenge recipe is a simple chicken pasta recipe with juicy bites of pan fried chicken, peas that burst in your mouth with sweetness, and a rich creamy parmesan sauce that’s so much healthier than it tastes. Oh and good news: I no longer feel sick and can actually eat it! There were definitely some things that I did differently for this recipe because of being on a food stamp budget.
Leftover recipes! In my house that’s something there’s never enough of. Eric doesn’t like eating leftovers, but if I turn them into another dish, he doesn’t know they’re leftovers, and I can save tons of money in our food budget by re-purposing leftover food. I love making leftover pork chop recipes because pork chops are SO CHEAP!
Growing up I thought that mushroom meant those little white button mushrooms that you buy in a blue styrofoam container. But eventually I discovered the world of mushrooms, and what a wonderful world it is! Mushrooms vary in texture and flavor, and one of my newest tries is the lovely chanterelle mushroom.
Sometimes, you need comfort food. Last week was one of the worst weeks we’ve had in a long time. Some of things involved were about 30 pounds of cat poop/vomit, arguments at work, disappointments in people/circumstances, and just plain old emotional exhaustion. Yep, it’s time for macaroni and cheese. I have a confession, my favorite macaroni and cheese recipe is actually Velveeta Shells and Cheese, yes from a box. I know, I know, Velveeta isn’t even real cheese! Believe me, I’ve said it myself many times. But that’s what I had as a kid, it’s what we kids considered “gourmet” mac and cheese. Of course with tuna and peas which my mom always added to give it some nutritional value. It’s the taste and texture I’ve been trained to associate with macaroni and cheese. But this recipe is a good substitute, and much better for you. That’s right, a healthy macaroni and cheese recipe. The best part about it, is it only takes about 20 minutes to make!
This is another scheduled post, as Eric and I are at the beach with his parents until tonight. But I’ve been so excited to share these with you that I’m writing the post a week in advance. We’ve been getting so many tomatoes with our CSA lately. Some big red ones, and tons of little cherry tomatoes, especially yellow ones. Eric and I really love sun dried tomatoes, but they can be SO expensive. I decided that I would try slow roasting some tomatoes to make our own. It was one of my greatest cooking successes ever!!!!!!
