Easy dinners

This weekend groceries are low and I threw my back out hand-washing pizza pans at work. 

Last night my husband fried some hot dogs and tossed out some chips, made more palatable by special condiments like wasabi mustard and my own homemade pickles from dill that I grew in my own garden.

Tonight I made a sauce of garlic, sesame oil, honey and low sodium soy sauce for some frozen sugar snap peas. We served these with boxed mac and cheese made with coconut milk and adding bits of bacon leftover from a bacon-and-egg dinner Thursday night.

What fell out of the freezer

I went into the freezer to find some vegetables and chicken for my dinner tomorrow and stuff started falling out. So I whipped up some processed mac and cheese and added some of the "falling out" stuff.

- one box market pantry mac and cheese

- cauliflower

- peas 

- fresh spinach

- spicy chicken bites

- extra butter

- some extra milk (today I used soy)

- some cheddar jack shredded cheese blend

- a few shakes Frank's Red Hot

Mystery pasta dinner

I intended to make a reduced dairy mac and cheese for my daughter, but instead I made some copious amounts of baked pasta.

The sauce was:
- about two cups whole milk
- one cup soy milk
- three to four tablespoons butter (the sauce started as the butter mixed with a heaping teaspoon of floor cooked on medium)
- a teaspoon garlic powder
- a tablespoon dried basil

When that heated, I added three slices of provolone, about 3/4 cup Mexican blend of cheeses and about eight ounces of extra sharp cheddar.

I added one cup frozen peas and half a box of spinach.

I mixed in noodles. Poured it into two dishes (intended one but oops, too many noodles and too much sauce)

I topped with Parmesan and black olives.

Covered with foil and baked at 350 while we watched an episode of Buffy the Vampire Slayer.