an army wife's guide to life

food and homemaking goodness

Making Canned Alfredo Sauce your own

on June 24, 2013

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It’s been a while, I know, but I’ve been busy and not making anything all that interesting lately. I’ve been in a blah mood food wise (honestly, I’ve been more excited about getting Mexican food, lol). Also, this isn’t any kind of sponsored post, I just really like Bertolli brand. (I’m putting that in for future reference when this blog is awesome and has a ton of followers…not that I’m counting on it).

This is one of my favorite things to do, though, when I don’t feel like putting a lot of effort into dinner. You can use whatever brand, but this is my favorite, and I still can’t make sauce like I can buy yet…that’s a work in progress. Here’s a list of simple dinner ideas using canned sauce:

  1. Chicken and Pasta. But everyone adds chicken, don’t they? Still, if I didn’t add it, I’d feel weird.
  2. Broccoli and Pasta. I love this. It’s so good.
  3. Pour it over fresh, steamed cauliflower. It could be as a side dish or add some meat in with that, too and make it a one pot sort of meal. If you haven’t worked with fresh cauliflower, you don’t know what you’re missing.
  4. With Tortellini or Ravioli. Especially the meat filled kind to make you feel like you’re getting everything in one place.
  5. Make it spicy! This is my favorite, one, too. Add spicy Italian sausage or a ton of crushed red pepper to the sauce when you’re heating it up.
  6. Add tomatoes.
  7. Add sun-dried or oven roasted tomatoes.
  8. Add Mushrooms.
  9. Add Extra Garlic…or roasted garlic…or garlic powder…mmmm, garlic…garlic is good
  10. Add Sausage. Cased or uncased. Any Italian variety is good and I really wanna see how diced Andouille is in the sauce. Cajun Pasta is usually pretty good.
  11. Make Lasagna. Or stuffed shells. Or manicotti.
  12. Add veggies. Zucchini, eggplant, spaghetti squash, whatever else sounds good.

I’ve found that pretty much anything you do with Alfredo sauce turns out pretty good. Just follow my tasting guidelines and you should be fine. That advice is, of course, add a little, taste it and keep adding until it’s perfect. If you aren’t sampling as you go, you’re doing it wrong. Tonight, for example (and the whole inspiration for this post), I’m doing homemade oven roasted tomatoes and meat tortellini. I’ll probably add a little spice with some crushed red peppers. And, as always, a little extra salt and pepper.

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