Probably a burrito with sour cream, salsa and Spanish rice. I'm not making the burrito myself, however. I keep a stash of frozen ones.
Printable View
Probably a burrito with sour cream, salsa and Spanish rice. I'm not making the burrito myself, however. I keep a stash of frozen ones.
Ended up doing leftovers last night, which worked out well since I want to clean the fridge today. Dinner will probably end up being what I find during clean-up. lol
Clean the fridge! That was supposed to be a Covid19 lockdown activity here. It didn't happen:(.
McDonald’s as I was driving my son to a trailhead and we were hungry. It’s the only place we passed.
Using the rest of the roast chicken we had two nights ago (which was free with a receipt coupon from Safeway. Score!) to make chicken pasta with chipotle salsa, red onions, mushrooms and cream cheese.
The greens from the beets I roasted over the weekend, sauteed with garlic, tomato sauce, and Mexican cheese blend.
DW made edamame spaghetti (low carb so we both could eat it) with spaghetti sauce and ground beef. Delicious and I did not have to cook or clean up. Like a restaurant.... :)
Steve what do you find are the good and not so good alternative pastas? I like the squash ones, dislike the lentil, and have not tried the others.
Found 2 green squash while cleaning the fridge last night, so sauteed them up in garlic, added dice tomatoes and a can of white kidney beans, along with just a bit of macaroni pasta. Served with some Parmesan and/or ricotta cheese. Easy, one-pot meal.
Cooking up some pinto beans so may FINALLY make that pinto bean and collard greens dish. LOL.
I've tried several. The ones I've liked best have come from Aldi -- their Simply Nature edamame spaghetti and black soybean spaghetti. Apparently Amazon sells pasta from Explore Cuisine which looks similar, including the packaging.Quote:
Originally Posted by Yppej
Calling it "spaghetti" is a bit generous; the noodles are thinner, flatter, and shorter than the spaghetti with which most people are familiar. But it has that real-pasta-like "toothfeel" to it. It's not slippery (holds onto sauce well) or too rubber-band-like (if you cook it longer than the box says) and it doesn't break apart when you twirl it on a fork.
For someone who does not eat regular pasta it's pretty good pasta. :)
ETA The not-so-good: the ones which claim to be low-carb but really aren't (they're just lower). Shirataki noodles have a place -- I'll use them in soup. But no one is fooled by them -- too slippery, too chewy to resemble pasta. The shirataki noodles with tofu in them have better body, so I'd use them as a bed for, say, Cincinnati chili or beef stew. But they're not good at soaking up or holding on to a sauce. Spaghetti squash is okay -- less slippery than shirataki but not starchy enough to pass for real pasta so the chewiness isn't quite there.
I'm not big on making keto versions of regular foods like pancakes or cookies; I'd rather go without than suffer the disappointment or use tons of not-quite ingredients (looking at you, almond flour). But I do like these pastas.