2 dishes. Healthy. Inexpensive. Yummy!
My husband and I went away for the weekend. It was our one year wedding anniversary and we wanted to be with friends & family to celebrate. When we came home my fridge was completely bare (of course… we had just been away for four days and I cleaned that baby out before we left) and I didn’t feel like running to the grocery store. I’m pretty good at whipping meals up out of nothing – Especially dips! 😉 (You can ask my neighbors – they alwayyysss talk about the dips I make in a hurry from basically nothing. lol)
I always have frozen vegetables on hand. Normally I buy bulk at Sams Club and then small bags from Giant to have a variety. I popped open a bag of broccoli and added some to a pan. Then I added in some frozen peas. I added in a can of mushrooms and some frozen Brussels sprouts. I had some yellow peppers from our garden so I sliced them up & added them in as well. I drizzed on a teeny bit of olive oil & let that all cook up.
I used my pressure cooker to cook up some gluten free rice. For whatever reason, I had to pressure cook it twice. Sometimes gluten free food is tricky like that. I added some veggies to my rice and sprinkled on some gluten free soy sauce. Simple but delicious (and healthy!)
I then used the rest of the vegetables to make a simple pasta. I boiled & drained some rigatoni noodles & mixed them in with the veggies. I did add a little butter to the pasta before mixing them in with the vegetables.
I needed something quick & easy & I really was craving veggies. This worked perfectly! The best part? We had this for lunch the next day & it was easy & just as delicious!
The following day we had pasta & veggies left over so I made a creamy garlic sauce & we had it for dinner as a side. I mixed together some heavy cream, garlic powder, flour, butter, cream cheese, and parmesan cheese. It was delicious!