Have you ever had one of those days where you were tired of leftovers?
Eating the same thing day after day? Sure, we all have. It gets old after like, day 3. But what do you do, when you are short on ingredients for all of your go-to recipes?
You fake it ’til you make it, friend. And that’s exactly what I did with this meal. With chicken being the second most widely consumed meat in the world, it came as no surprise to me that I had some chicken in the freezer. I also happened to have a few potatoes, and I scoured the freezer for a veggie and came across some green beans. Boom! Surely I could make a meal out of all of that.
I know, I know… everyone claims their recipe is “the best”.
But is this spaghetti sauce recipe the best? I’m sure no one will ever know. But what I can say, with firm conviction, is that it is darn delicious. And easy to make, at that. I actually make this recipe fairly often, and last night, it made another appearance in the Crunchy Mountain Kitchen.
You all know The Nugget, and my many stories about his extreme food aversions. Well, before he got super picky, he actually used to enjoy some foods. Ravioli being one of them. But when we switched from the processed food, he wasn’t digging my homemade pasta. Who am I kidding? I wasn’t digging it either. That’s definitely something on my list of things to work on. Thus, my search began for a “semi-processed” version… sigh.