Another quick and easy to prepare meal that my girls love is mushroom soup pasta. The ingredients that I normally use are 1 -2 sachets of mushroom soup (Campbell’s powdered mushroom soup with no added MSG), fresh mushrooms, celery, carrot, tomato, onions – all chopped and 1 packet of thickened cream to make the pasta more creamy. The thickened cream also makes the pasta taste and look more like the ones served in restaurants. But that’s optional. Thickened cream can be very costly. A small packet of thickened cream costs over RM10 and must be used immediately.
I always cook extra so that they can be frozen for Baby’s lunch in future (normally consumed within a month).
This look really healthy.
Here’s another shortcut…I use the Campbell’s (has to be that brand) cream of mushroom soup as the base. Much cheaper than buying real cream and u can keep the can @ room temp. for months! There is a low-fat version but it tastes yucky. One of my fave is to fry up pork chops, then add undiluted cream of mushroom to it, add broccoli/carrots to the side..yum!
Sheoh Yan… yup tastes good too 🙂
Chris….good idea to pour cream of mushroom onto chops. I shall try that. Tks for the tip! You mean you can leave a can of cream of mushroom for months??? In Canada you mean? Over here, it would turn mouldy the next day!
Yikes! I meant to keep the unopened can at room temp!! However, I have to say it’s MINUS 25C out today and we just did the experiment of throwing a cup of boiling water in the air and it came down as powdery snow! Quite amazing!!