Freezer Alfredo – Light

When we move I’m very excited about getting a fresh start and paying more attention to what we buy. I have talked about our desires to consume less as far as “stuff” but I would like to add groceries to this too.  It’s so easy to suddenly have a junk drawer full of snack foods, and a freezer full of…umm…what is that? You know you have crap in your freezer that you havent seen in 6 months!

We also end up with lots of odd spices and packets, and odd canned goods. I have big plans to work out a very tight (but functional) budget, especially with wedding coming up and my income being a little iffy. It just gives us such good vibes when we think of all the things we get to try to do better.

So back to the freezer. We are trying to eat everything in the freezer before Mr. Gaunt moves in with his mom for a month. I highly doubt she wants our old frozen food crowding up her space.

So without further rambling, Freezer Alfredo!

Ingredients:

-Whole Wheat pasta (two different kinds, as you didn’t have enough of one kind. It’s like a rainbow of carbs in your mouth!)

-Frozen Shrimp (that you think tasted a little freezer burned, but your boyfriend didn’t so he ate it all)

-Turkey Bacon (because you were apparently going to make big breakfasts on the weekends, only didn’t)

-Asparagus (this is actually fresh, but you could have easily used one of the many bags of frozen veggies in the freezer too)

-1 Can of Light Alfredo Sauce (store-bought. Come on people, you don’t have time to make alfredo at home.  Especially not one that only has 60 calories for 1/4 cup!)

Directions:

-Fry up shrimp in a pan with some olive oil.  Microwave turkey bacon, cut up, and add to the shrimp. Add a little water (1/4 cup) and toss in chopped up Asparagus, cover and let it cook for a 5-7 minutes until the water is pretty much gone and the Asparagus is bright green. Now dump your jar of Alfredo in….lol. Add Pasta (oh yeah you should have been cooking your pasta during all of this). Mix all together in a big pot and serve!

Easy Peasy. Mr. Gaunt loved it…lol, he always likes the dishes I’m mildly embarrassed by.

Spring Rolls NOT FRIED!

Whenever Mr. Gaunt and I go to Pho, we always get the Vietnamese Spring Rolls with Peanut Sauce. they are really fresh and yummy. Not that a deep-fried spring roll isnt yummy every now and then, these ones are just so guilt free.

I have been wanting to try to make them for a long time, but could never find the right wrappers. I could always find the kind you fry, but not the fresh ones. Last week I was at Whole Foods looking at the Asian Noodles, and there they were! I guess I assumed they would be in the refrigerator section like the frying kind. They aren’t, they are dried on the shelf in the asian aisle.

A few days later Mr. Gaunt and I walked (yup we walked 3+ miles 3 times this week!) to Whole Foods and got some veggies to make these rolls. I didnt really have a specific recipe, but a number of them said to use the following:

-Cucumber

-Cilantro

-Carrots

-Sprouts (that we got in our Door to Door Organics box)

-Cabage

-Shrimp (optional if you are doing Vegan or Vegetarian version)

Off on our walk

Wearing my new "Habitualize Kale" shirt! So bad ass!

Things are blooming and all the streets smell like cherry blossoms.

My new produce bags that I purchased on Etsy. Awesome!

I definitely wouldn’t say these are easy or fast. Theres a lot of prep work, and a lot of mess because you cut everything into tiny match sticks. You have to thaw shrimp and you dip the rice paper wrap in water to make it soft. I think these are well worth paying for. Still kind of fun to make.

All the veggies prepped and ready to go.

Rice paper ready to soak and get soft.

Ready to Wrap

The wrapping was the hardest part. I imagine its like learning to swaddle a baby, the first time you do it its all messy and not tight. I struggled to not tear or tangle the rice paper. In the end a few were ok looking, but most of them were saggy and wrinkled. Oh well. Also we didn’t do peanut sauce, so we just dipped it in Hoisin Sauce that we already had on hand.