I didn’t grow up in a rich family. We got by and we were certainly better off than some. We were the definition of middle class. There were times when I was a kid that we didn’t have money for the grocery store so my Mom and Dad rummaged the cupboards and we had whatever was in the pantry.
A lot of families are really hurting in these tough financial times, I decided to share our PoorMan Pantry recipes and tricks. I hope it helps those who need it most.
When I was working our favorite Alfredo sauce is Bertolli or Classico. Primarily Bertolli. Yes we know about the controversy surrounding the company and it’s owner. Beggars can’t be choosers, thank you very much.
The tighter things have become, the more we have to watch what brands we purchase. Bertolli is twice as expensive as Ragu. But you get something with that larger price. A better creamy alfredo sauce.
There really is a difference in taste and we simply don’t like Ragu’s flavor. So I set out to find a way to make it better. Just because we’re seriously broke, doesn’t mean we don’t deserve tasty and rich tasting dinners. Sorry Ragu, love your price, but not your taste. But I’ve found a way to fix the latter.
After a few trials over the past year, we finally decided the biggest difference is that Ragu is not as creamy in flavor. How do you improve creamy? Tonight, using our last chicken breast and last jar of Ragu, I set out to make the bit of food we have in the house at least have some flavor and to ensure we had some left overs in the process.
- ¼ cup 2% milk
- 2 tblspns CoffeeMate Creamer
- ¼ cup cubed onion
- 1 tblspn parsley
- Fettuccine noodles
- 1 large Chicken Breast
- Place the fettuccine noodles in a medium sized pot of water and cook over medium heat until fully cooked. That’s about 30minutes.
- Wrap your piece of chicken in a small piece of aluminum foil with a small amount of butter. Bake on 350°F for 35 minutes.
- Once your noodles and chicken are cooked, drain the excess water from the noodles. Add them to a large skillet.
- Pour in the Ragu.
- Now for the additions. Using your salt shaker, ssprinkle a little salt around the entire pan. For my pan that was about 10 salt shakes.
- Add the milk, and use two spoons to fold the noodles, sauce and milk together.
- Sprinkle the Coffee Creamer over top of the entire mix in the skillet. Again use your two spoons and fold the ingredients together.
- Cube the chicken breast and add it to the pan. Fold it into the dish.
- If you have the fresh onion and parsley, add that to the mix and fold it in.
- Heat for 15minutes over medium heat. Make sure you stir/fold the entire mix about every 5 minutes.
I think this came out so much better than the jar of Ragu alone. Not exactly like Bertolli, but a whole lot better than it was.
Our pantry is more than pretty bare right now. But we’re making the most of what we do have. That doesn’t mean it can’t taste rich and creamy…with a little help.
..on a side note:
I need to say Thank you to my friend. I was having a hard time making this blog post today for some reason. I couldn’t get the final picture and text to show up in the “Preview” and it kept disappearing on me. Thanks to my good friend Spring from Springwolf Designs, she figured out the little ascii character I was trying to use was the culprit. Once that was gone, she was able to get this published for me. It’s nice to have smart friends.