Leftovers Foo style.
8D I've been cooking a lot lately, and have been meaning to post more recipes but... meh. Lazy -.-
Anywho, for a change of pace, instead of a sweet desert recipe, this is what I whipped together for dinner tonight. Mom's out at work until past midnight tonight, so my told me to make use of the leftovers in the fridge to feed my sister, aunt, and myself. Usually left over night generally ends up with me groaning and just heating up a can of soup and throwing out the old food, I actually managed to make a decent dish with what we had.
1 or 2 cups of cooked pasta such as penne or rotini
1/2 lb frozen collard greens
3 cloves minced garlic
about 3 or 4 large button mushrooms, sliced
1/2 cup cream of chicken soup
LOTS of butter (I think I used nearly half a stick XD;;...)
Saute the collard greens in butter until the greens are er... not frozen and icey anymore. Throw in the mushrooms and cook a bit longer (2 or 3 minutes), then add the garlic (and a bit more garlic if you'd like). Once the garlic is nice and carmelized (or cooked to your preferance)--about 4 more minutes. Add cream soup and stir altogether. Mix in pasta, continue to stir constantly, and cook another minute or two, or until the soup and pasta have warmed through.
Serve with parmasean cheese grated on top *_*
Anywho, for a change of pace, instead of a sweet desert recipe, this is what I whipped together for dinner tonight. Mom's out at work until past midnight tonight, so my told me to make use of the leftovers in the fridge to feed my sister, aunt, and myself. Usually left over night generally ends up with me groaning and just heating up a can of soup and throwing out the old food, I actually managed to make a decent dish with what we had.
1 or 2 cups of cooked pasta such as penne or rotini
1/2 lb frozen collard greens
3 cloves minced garlic
about 3 or 4 large button mushrooms, sliced
1/2 cup cream of chicken soup
LOTS of butter (I think I used nearly half a stick XD;;...)
Saute the collard greens in butter until the greens are er... not frozen and icey anymore. Throw in the mushrooms and cook a bit longer (2 or 3 minutes), then add the garlic (and a bit more garlic if you'd like). Once the garlic is nice and carmelized (or cooked to your preferance)--about 4 more minutes. Add cream soup and stir altogether. Mix in pasta, continue to stir constantly, and cook another minute or two, or until the soup and pasta have warmed through.
Serve with parmasean cheese grated on top *_*