Someone asked me the other day why I use recipes with boxed cake mixes or canned soup. The simple answer is that I like the taste and it is easier. Most of us who cook from scratch take longer than 30 minutes to make dinner unless we plan very well. Cleaning & prepping produce takes time, as does roasting & grinding spices, cooking whole grains & legumes, cutting, trimming & boning meats, kneading breads, …yada yada. Lots of people simply do not have the time, and add to that, many do not have the knowledge. If Mom (or someone) did not teach us the basics, it can be a daunting task even to follow a simple recipe. But then again, I know people who never cook anything, they eat out or do take out for every meal. Convenience foods are there to help us. I know a lot of people eat or cook that way. Why else are there entire rows in the grocery store devoted to items like boxed noodle/rice/potato meals (just add hamburger), meal-in-a-cups (just add hot water), and cans of vegetables, soups, and meats? And that does not even address the frozen foods aisle. And yes, while it is true that even low sodium canned soups have a lot of sodium, once that can is mixed with several other ingredients for a dish that serves several people, just how much of that sodium is each serving going to contain? Still too much, but it is not like anyone is eating the whole can, undiluted.
This week’s topic came to mind when in Kroger last week, I heard a young mom tell her little boy to pick out a cake mix that he would like her to make and then he picked out a can of frosting. Both were so happy. To her it was the ultimate showing of her affection because she was making something homemade for him. The term “homemade” can be interpreted in different ways. Some people consider anything made at home, including using a box cake mix, to be homemade. Others may argue that using a mix is not truly homemade baking. Ultimately, it depends on individual perspectives and definitions. It is not “from scratch” cooking, but it is still cooking. And I think it is better than frozen meals, take-out or dining out all the time. Most of us use at one point or another, some kind of packaged product whether it be canned soup or crackers, but this should unite not divide us! We are all kindred cooks and food prejudice is just silly. And by the way, if a friend or family member makes an extra effort to go by a bakery to pick up one of my favorite cakes for a special occasion in my life, I would be equally touched and appreciative. It is the part that comes from the heart and the extra effort which touches me, not the homemade or made from scratch title.
Chicken nugget parm casserole
Ingredients
salt
1 lb. box rigatoni or other short pasta
2 (24-oz.) jars marinara sauce, divided
2 (1-lb.) bags frozen chicken nuggets, divided
4 c. shredded mozzarella (about 1 lb.), divided
6 tbsp. finely grated Parmesan, divided
Preheat oven to 375º. Grease an 11″-by-8″ baking dish with cooking spray.
Directions
In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, usually 2 to 3 minutes less than package instructions. Drain and transfer to a large bowl. Add 1 jar marinara sauce and toss to coat.
Layer half of pasta mixture into bottom of prepared dish. Arrange 2 cups chicken nuggets in a single layer over top. Dollop half of remaining marinara sauce over nuggets. Sprinkle with 2 cups mozzarella and 3 tablespoons Parmesan. Top with remaining pasta mixture and 2 cups nuggets.
Tightly cover baking dish in foil. Bake casserole until warmed through, 40 to 45 minutes.
Top with remaining marinara sauce, 2 cups mozzarella, and 3 tablespoons Parmesan. Continue to bake until cheese is melted and golden, 10 to 15 minutes.
