Pasta Primavera with crôque monsieur sauce

We're taking the leftover cheese sauce from crôque monsieur last night and making a pasta primavera. Adding some california blend, peas, and extra cauliflower to the noodles and in terms of pasta I'm using about 8 ounces white wheels with about 6 ounces vegetable rotini.

I added parsley and extra grated swiss to the sauce.
But, while the noodles cooked I compared the labels. I thought I bought Giant wheat pasta, but it looks like I bought multigrain. Which means I have three types of noodles in my cupboard right now: 'regular' white, vegetable and multigrain.

The white pasta has a smaller serving size (1/2 cup versus 3/4 cup for the other 2) but it's the lowest in fat and the only one with no sodium or egg.
Per serving:
Carbs: white 14% RDA (42g), multigrain 13% (38g), vegetable 13% (40g)
Calories: white has 210, whereas the other 2 have 190
Protein: white 7g, multigrain 9, vegetable 7
Fiber: white 8% (2g), multigrain and vegetable 16% (4g)
while they all have the same enriched vitamins, the vegetable also has 25% vitamin A, 4% vitamin C and extra of the standard enriched vitamins. Does that make it worth the extra cost?

Stir fry with seitan

This is the basic recipe for a basic Asian style sesame sauce:

For a half-pound of meat, or equivalent veggies, mix

• 1 clove crushed garlic
• 1 tablespoon soy sauce (I use low sodium)
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1-2 teaspoons water
• 1/4 teaspoon ginger

Marinate whatever you wish to season. I would recommend leaving it in the sauce for a while.

Now from here, I'm making some spaghetti noodles because I'm out of rice. I'll fry them and make them like lo mein. I'm using the seitan I made yesterday as my meat. And california blend vegetables, which I plan to marinate in whatever sauce the wheat meat (seitan) doesn't soak up.

Peorogies and vegetables in white wine cream sauce

Forgive my lack of specifics because this isn't a recipe "high caliber" enough for the world...

Tonight, I took Wegmans Spinach Feta peorogies, boiled them, dried them, and then fried them in butter and extra virgin olive oil. I put them in the oven to keep them warm and in the skillet I combined approximately:

• 2 tablespoons butter
• 1/4 cup heavy whipping cream
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoons garlic pepper
• 1 teaspoon it's a dilly
• 1 teaspoon parsley
• less than 1/4 cup bordeaux

When I had that stirred into a nice consistency, I added about two cups cauliflower, carrots and broccoli. Then I poured all that over the peorogies.


Stir

Vegetable pot pie

I can cook cheap. I can cook fancy. I can cook comfort. But I have yet to master cooking without time...

Yesterday we went to my in-laws for dinner (Dinner in One Dish and the last of the season's sweet corn and greens with hot bacon dressing and homemade applesauce AND banana cake for my husband's birthday).

Today for breakfast, the kid had cereal and then a slice of cake around 10. At 11:15 ish I fed her leftover dinner-in-one-dish (she ate TWO big plates) and then while she went to school I planned to make a broccoli pot pie for dinner.

Except we had eaten most of the broccoli.

So I took a Pillsbury pie crust (coupon), added what fresh broccoli we did have, a can of Campbell's broccoli cheese soup and a half can of soy milk. I then got some frozen peas, some frozen cauliflower and some frozen carrots and added them to the mix.

Added the second pie crust, covered the edges with tin foil, and set the oven to heat to 425 degrees at about 4:15 so it can be done at 5.

Voilà.