Cooking For the Unemployed

So, here I am with some spare time on my hands and I know I shouldn’t be eating out (and a dishwasher!!!). It’s also luckily warm comfy food season (because it recently dropped to sub-zero temperatures when it was 70* last week, whatever!), so that means getting to cook lots of pasta dishes, soups, and rice dishes that I can store in my fridge and heat up in no time so I can avoid paying Dig Inn $12 every time I want to eat a healthy and quick meal.

The weekend before last I made three things that lasted through the week:

• Jordan’s Crack Pasta (not healthy at all, but it’s so good)

• Curried Butternut Bisque (aka butternut squash soup, similar recipe) 

• Penne with Tomato, Cream, and Five Cheeses (recipe)

These are great recipes that I mostly followed but I didn’t have enough canned tomatoes for the Crack Pasta but it turned out just fine with only one can. And instead of using two cups of heavy cream for the last recipe, I used 1 cup cream and 1 cup milk, which is great and it’s a tad healthier. 

Additionally, on Thursday night I made a recipe that my best friend made up years ago and that I’ve been making occasionally ever since. It’s pasta with sautéed sun dried tomatoes, spinach, and parmesan cheese in olive oil and I threw some chicken in for protein.  

Since this is a short week (not to mention I will inevitably go home with a bag of leftovers on Thanksgiving), I’m not cooking much. But I did make Creamy Rice & Sweet Peas (recipe) today. SO good.

Let’s not forget the Chocolate Chip Pumpkin Bread that I baked from scratch (I used a recipe that my high school boyfriend’s sister gave me in 2005 – so long ago) and Chocolate Chia Seed Pudding that I made today. 

I went through my huge binder of recipes last night and pulled a dozen more or so to make over the next few weeks (though I’m starting a gig on Monday). It’s so much easier, and healthier, than eating out.

If you have any suggestions for awesome, healthy recipes that I can make it bulk, leave it below!

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