It’s been a while, hasn’t it? Extreme laziness has taken precedence for a while (I see a pattern forming here between this and my last entry). Sure, I’ve cooked, but has it been anything special or worth sharing? Not really. And for that, dear readers, I apologize.
Today’s recipe is still somewhat impressive – and also lazy – but it’s something new, so why not? I was going to make “chik’n” scallopini for dinner – a recipe I’ve done before – but when I got to the grocery store, they didn’t have the chik’n cutlets I wanted. Bummer. That’s the moment to panic, try and figure out what you want, give up and get Hot Pockets and call it a night.
Snap back to reality. Don’t succumb to the temptation. You’ll regret it forever! Or at least about forty minutes after you’ve finished your last glorious bite of no-longer-hot meat and cheese stuffing, when you’re in the bathroom, praying to everything that the illness is only temporary.
I offer a substitute: pasta. Now I know pasta may not be super exciting, but this is quick, easy, and infinitely better than buying hockey pucks being sold as edible foodstuffs.
Once again, I do feel that using mock meat products is “cheating” (as is using pre-made sauce), but no one’s perfect, and I feel like I should know what’s out there, ya heard? I’ve found that of all meat substitute products, Quorn products are probably the best. They have the best texture and flavor. Don’t believe me? Try it then, fool.
Start or pair this dinner with a salad to super-boost your vegetable intake. You know you need it. PBR isn’t a vegetable.
Chik’n and Broccoli Penne Bake :: serves 8 (approximately; do you know how much food males in their early 20s can eat?!)