Pasta with Bacon and Shrimp

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This recipe was adapted from a recipe found in Giada Laurentiis’ new book Weeknights with Giada.  As a preface to the recipe, Giada writes that it was her way of persuading her husband that whole wheat pasta is delicious.  This is funny to me… so  when in doubt (and trying to get your husband to eat healthier pasta) just add bacon!  Whichever way about it, it works as a food storage meal.  Turn this loose on your own bacon lovers and see what they think!

serves 4-6

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Crab and Ricotta Cannelloni

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You won’t believe this is 100% food storage when you taste it!

This meal *tastes* restaurant worthy but anyone can make it.  You might be tempted to skip making the cannelloni and substitute a boxed pasta from the store but don’t do it!   It’s the wonderful texture of the crepe-like cannelloni that makes this main dish so ‘melt in your mouth’ good!  This “noodle” recipe (although really more a crepe than a noodle) comes again from one of my favorite food storage recipe books “The Everyday Gourmet” by Shari Haag.  The crab filling and Bechamel sauce were launched from a recipe I found of Giada De Laurentis’.

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Salmon Cakes with Dilly Lemon Rice

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This is our family favorite recipe for salmon cakes that I turned shelf stable by using a cooked flour and water mixture in place of the eggs that the original recipe calls for.  The flour combination surprised me but it really worked well and my kids didn’t even notice the difference!  The Dilly Lemon Rice is a recipe of Anitra Kerr’s shared here with permission.  Finished off with lemon herb mayonnaise served on the side, this meal is a refreshing change from the usual.

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