Have you tried those new Spring Oreos yet? Just had ’em for lunch and am thinking about eating them for dinner, too. Probably not the best idea. But today I’m house-bound with a sick kid so I need to scavenge to find something to cook tonight. I’ll spare you with the details but let’s just say not too much looks appetizing in the wake of last night’s events. If only I were organized and went to the grocery store on Sunday like organized people do I’d eliminate some of the chaos that will ensue when my younger daughter comes home.
Wow, kids’ daytime TV is so bad. I really think Zach and Cody should take a five-year hiatus until they’re well past puberty, because they are really, really awkward dudes. Remind me how this show got on the air again?
Okay, I’ve got some zucchini, a package of mushrooms, half of a red onion and some shredded carrots. Yeah, that should work. See, who needs to go to the grocery store with the masses when you can make…hmm, what can we make? Man those Oreos are good. I better stop.
I think I’ll go with pasta. It’s easy, light, and you can give a cup of bland noodles to the sick one and still salvage a decent dinner for the rest of the group. I’m rambling so I’ll get to the point.
- Veggies (whatever you have)
- 3 cloves fresh garlic (minced)
- Olive Oil
- Kosher Salt
- Dried Herbs (Parsley, Basil)
- Can of chopped tomatoes (drain liquid)
- Parmesan Cheese
- Chop veggies and mix in large bowl.
- Toss with some olive oil, garlic and a few pinches of S&P and herbs.
- Place on a cookie sheet and bake for 15-20 minutes on 350, mixing after 10 minutes.
- While veggies are baking, boil pasta according to directions.
- Reserve 1/2 cup of water when done and save a cup of plain noodles for your sick kid.
- Toss pasta with cooked veggies and reserved liquid until mixed thoroughly over medium heat (you can add a splash of white wine or chicken broth too for extra flavor).
- Top with Parmesan cheese.