Dinner Bowl #93

 

This was a relatively easy meal I made to use up my leftovers. That's part of my pantry utilization journey, I suppose--a ton of just using what's there. And this is probably why I'm finding myself visiting grocery stores so rarely of late. So here we have some beefy cheesy noodles, peas and carrots, and red peppers sauteed with onions.

These are the Light n' Fluffy macaroni dumplings, with TVP ground "beef," sauteed onions, a tiny bit of canned tomato I had in the fridge, and cashew-based cheese sauce. It was rich and delicious and so comforting--to me, noodles like this are always superior to macaroni, but I rarely use them these days, because I don't often visit the store that sells them, and I usually use protein-infused pasta. Still, on this day, with TVP to boost the proteins, it was perfect.

Peas and carrots were calling to me and finished off an open bag of petite peas in my freezer. They worked well with this meal. One could probably also mix the veggies with the noodles, if one wanted, but I wasn't in that mood today.

Finally, I cooked up half an onion and 3/4 of a red bell pepper I had in the fridge to round out the meal. I am pretty well always doing this sort of thing, I guess? But it's good for the budget, and I think I'm eating pretty well, so: Wins all around.