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I remember a while ago I said I would start posting recipes and never did. I blame the fact that lj no longer likes internet explorer and has made the enter key totally non-functional. You can scale back the amounts of pasta used in the dishes I make if you like, I use a lot because then it lasts for more meals, since I do my cooking for work.

Imitation Crab Alfredo

1 packet imitation crab chunks
1 lb box of pasta. I use Barilla brand and am partial to penne, but that's a personal choice. This will work regardless
2 15oz jars Bertolli Garlic Alfredo sauce
Cooking spray

In a medium sauce pot, boil enough water for your pasta. I usually use half to two thirds of a 1 lb box and I just eyeball how much I need. When the water boils, add roughly a palmful of salt to it before the pasta goes in. Cook according to the directions on the box to desired doneness.

In a standard sized skillet, coat the skillet liberally with the cooking spray. I recommend waiting to start this until you've got the pasta in the pot already to avoid burning the crab. Open the packet of imitation crab and dump it into the skillet. Heat on medium until it starts to turn golden. If it looks like it will get done too done before the pasta finishes, lower the heat. Remember to stir occasionally to keep it from sticking to the skillet.

Once the pasta is done and drained, add it to the skillet. Next, add one of the jars of sauce. If it looks too dry, or you plan to cook this ahead of time to reheat later, add half of the second jar. Heat thoroughly and serve or separate for meals later.

Chicken sausage and veggies in cheese sauce

1 Hillshire Farm Hardwood smoked chicken sausage
1-2 cans cheddar cheese soup
1 bag medium egg noodles
1 bag Bird's Eye frozen veggies pork chop mix (red and green bell peppers, celery, onion)
1 red bell pepper, chopped
Fresh Broccoli florets steamed and de-stemed, cook only as much as you desire
Seasonings as desired. Salt, pepper, garlic, onion flakes-only if using bell pepper and broccoli version, oregano, and parsley recommended.
Cooking spray

Boil water for desired amount of egg noodles. This will determine if you need one or two cans of soup, so be aware. Salt the pasta water when it boils and cook according to the packaging. While waiting for the pasta water to boil, cut the sausage into roughly half inch slices, then cut each slice in half to make bite sized semi circles. Spray the skillet with cooking spray, add the sausage and frozen veggies or fresh cut bell pepper, cook on medium heat stirring occasionally. Add desired amounts of salt, pepper, garlic, and onion flakes if using fresh veggie alternative.

Using a slotted spoon, move the pasta from the water to the skillet once it's done. Yes, I know, it's very time consuming, but you want to keep that water! You'll need it for the next step.

Add the cheddar cheese soup to the skillet. It's a condensed soup, so keep at least one of the cans on hand. CAREFULLY dip the can into the pasta water and use it to add the water to the skillet to thin the soup to whatever consistency you desire. This can also be done with milk if you want the dish to be creamier and heavier.

Add oregano and parsley to taste, heat through and serve or portion out for later.

NOTE: This can also be done with any flavored tomato sauce you like in place of the cheese soup. Ragu has some wonderful choices, as does Prego. You can also use any frozen veggie mix that catches your eye if you like the contents better than what I listed above.

I think I'll just do these two for now. Next time, stir fry, chicken pot pie stew, and beef noodle soup. The beef noodle soup is not yet tested, so I can't tell you until I try it.



( 7 comments — Leave a comment )
Sep. 30th, 2013 07:31 am (UTC)
Mmmmm, looks like food! :D
Sep. 30th, 2013 07:22 pm (UTC)
It does, doesn't it. :D
Oct. 2nd, 2013 07:10 pm (UTC)
Once the school year gets going and I can't go home every couple weeks to bring back food, it's going to be pasta life and I'm going to love you so much for this, haha.

I don't normally add anything extra to what I make (e.g. just boring old sauce and noodles and a little ground beef) so for serving size, do I go by what the pasta sauce jar says, or the noodle packet, or just eyeball it, or what? O: It'll probably be to eat one meal and save the rest to reheat later. I didn't know about adding extra sauce to counteract dry, reheated pasta, I wish I knew that D:
Oct. 2nd, 2013 07:13 pm (UTC)
I usually just eyeball it, personally. The thing is, you want to make sure that you will have enough water to get it all cooked. I have had times where by the end there is very little water left. Having a little extra sauce also keeps things from getting chewy or tough.
Oct. 2nd, 2013 07:17 pm (UTC)
The few times I've tried cooking by myself, I think that was the case too. I'd let the pasta drain and the only moisture really is from the sauce. Maybe I should try following directions/guidelines instead of "Oh whoops, the pasta's overdone, let's take that out-- ahh, the meat's going to burn if I don't stir-- is this enough sauce, too much sauce, I don't even know DD:" :x
Oct. 2nd, 2013 07:19 pm (UTC)
It does take trial an error with the amount of sauce, I will concede that. As far as cooking time goes, use the box for directions, but check it when it's got about a minute left. It'll be hot, but get a piece on a spoon and eat it so you can decide if you're happy with how done it is or if you want to cook it longer.
Oct. 2nd, 2013 07:23 pm (UTC)
I'll do that o/ Mushy pasta isn't as much as a big deal for me than taking a serving out of the fridge the next morning and reheating it and the sauce has somehow disappeared overnight, how does dry pasta work, it was beautiful the day before.
( 7 comments — Leave a comment )