![]() Add the drained pasta to the pan and mix well. Add the cauliflower and sauté until lightly browned, about 12 minutes. Meanwhile, in a large, deep oven-safe sauté pan over medium heat, cook the bacon for 2 minutes. Add the pasta and cook al dente, about 8 minutes. Bring a large pot of salted water to a boil. ½ medium head cauliflower, cored and cut into small florets Hirsch’s “Beating the Lunch Box Blues,” Rachael Ray Books, 2013. I like elbow pasta for mac and cheese, but substitute whatever you have. For speed, you can skip the breadcrumb and broiling step, making this an easy stovetop meal. But the cauliflower and whole-wheat pasta make it virtuous. The bacon and four cheeses make this mac and cheese seriously indulgent. Rather not bulk up on bread? Pack a thermos of warm chop suey with some large Boston lettuce leaves on the side for DIY lettuce wraps! At lunch, just spoon the chop suey onto the bun and enjoy. If you want it warm, just heat the chop suey and pack it in a thermos (with the bun packed separately). Leftover American chop suey is delicious warm or cold on a bun (think sloppy Joes). LEFTOVER LUNCH IDEAS: Don’t be afraid of carb-on-carb. Add the onion-bell pepper mixture from the blender, the diced tomatoes, broth and pasta.īring to a simmer, then cover and cook, stirring occasionally, until the pasta is tender, about 15 to 20 minutes. Add the bison and brown, breaking up any large clumps. ![]() Add the garlic and remaining bell pepper and saute for 3 minutes. In a large saucepan over medium-high heat, brown the pancetta for 3 minutes. In a blender, combine the onion, two-thirds of the diced bell peppers, the tomato sauce, soy sauce and Italian seasoned. Digital Replica Edition Home Page Close Menu
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