Last night I made a home made tomato veggie red sauce with noodles and chicken Parmesan. It wasn’t too bad considering most of the ingredients were from the food bank last week. I used 3 different kinds of mushrooms, fresh tomatoes, garlic, and even some lasagna noodles for the carb component of the meal.
Here are some pictures of the mushrooms and garlic.
I made the ragu-ish sauce from blending garlic, mushrooms and tomatoes in the blender. Then adding some olive oil and seasonings and reducing it on the stove. Then I got some chicken thighs baked in the stove until white. I then made a pan of a layer of sauce then the lasagna noodles broken up then a layer of the rest of my homemade sauce. I also had added some diced tomatoes and diced mushrooms while it was cooking, so it was really flavorful and chunky, I was looking forward to eating it no matter how well the ‘oven ready’ lasagna noodles cooked. I covered the mixture and steam-cooked it on the stove for about 20-30 minutes and by a miracle the noodles were tender and cooked and tasted great.
Here are some pictures of the process.
I then took the baked chicken out of the oven and pan fried it with some Italian seasonings and fresh garlic cloves in a cast iron 2 at a time. They turned out really good. Then I arranged them into a pan and covered with mozzarella and some more Italian seasonings and a sprinkle of olive oil. I then broiled it until the cheese bubbled and blistered. It turned out really good and I cant wait till I get to go to the food bank again for more treasures!
Here are some more pictures of dinner.