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Episode 128: All the Ways to Turn Freezer Shortcuts Into Dinner

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Kitchen Skills, Podcast, What to Eat

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We almost called this episode: how to not f**king cook ever again. That’s where things are. If you’re with us, this episode is for you. Not because we can help you never cook again, but because we brainstorm all the ways to whip up dinner using 6 of our favorite freezer shortcuts. Minimal cooking for the win — or at least for survival these days.

This post contains affiliate links, we may make a small percentage on products we recommend.

How to Turn Frozen Tortelinni into Dinner.jpeg

We Never Want to Cook Again

What do you do when you never want to cook again, but you have to cook again… because kids. You can have other people cook, you can order in, or you can make your absolute easiest meals ever. Cereal counts, sandwiches count, hummus counts and all of these ideas using our favorite freezer shortcuts count too.

Wash, rinse, repeat.

Here are the recipes and links mentioned in this week’s episode:

Here are a couple of products that we mentioned too:

Other DIJFY Episodes You’ll Love

If you loved this episode, we think you’ll also love these past episode. Binge listen, activate!


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How to Turn Frozen Meatballs — and 5 Other of Our Fave Freezer Shortcuts — Into Family Dinner | Didn't I Just Feed You podcast

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Be sure to join our private Listener’s Group on Facebook (our favorite cocktail is WHISKEY — you’ll understand when you try to join). This week, we’re going to collect all of YOUR freezer shortcuts, plus recipes for how you turn them into easy family dinners.

And of course, don’t forget to sign up for our newsletter to make sure you don’t miss a thing.

You can also find us at @didntijustfeed you on Instagram, Facebook, and Pinterest. And if you happen to love us as much as we love you (because y’all are very real), you can find Meghan as @meghan_splawn and Stacie as @staciebillis on Instagram.

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Leave us a Voicemail!

Did you know that you can call us? From your device? Like, RIGHT NOW!

It’s true. Click here, hit start recording, and tell us what’s on your mind. We think you can imagine what our inbox looks like (right?): voicemail is the way to go to share your thoughts, ideas, and even just your happy hellos.

Creamy Cajun Shrimp Pasta recipe | Didn't I Just Feed You podcast

Creamy Cajun Shrimp Pasta

A lightening fast, lighter version of Alfredo with tons of flavor and quick-cooking shrimp

This 20-minute pasta is one of our back pocket meals and works as a vegetarian dish, made with chicken, or with quick-cooking shrimp taken straight from your freezer (as done here). If you want to keep this “light” you can steam the veggies and protein – this keeps everything tender and juicy without added fat. However you cook them, the sauce will have plenty of flavor to keep this dish totally delicious.

Creamy Cajun Shrimp Pasta

Serves 4-6

1 lb fettuccine, cooked

1 lb medium peeled and deveined shrimp, thawed

1 red bell pepper, cut into 1/2-inch thick strips

2 tablespoons cajun seasoning, to taste

3 tablespoons olive oil, divided

3 cloves garlic, chopped

2 tablespoons flour

1 cup chicken broth (substitute vegetable broth for a vegetarian version)

1 cup milk (low fat works fine if you want to keep this lighter)

1 cup grated Parmesan

Salt and pepper

Chopped fresh parsley, for garnish (optional)

1. Cook the fettuccine according to package instructions. Drain (do not rinse!) and set aside. In the meantime, add the shrimp and pepper to a large bowl. Sprinkle with cajun seasoning and toss to coat well.

2. Add 1 tablespoons of the oil to a large high-sided pan or skillet set over medium heat. Add the shrimp and pepper and sauté until the shrimp are opaque and the pepper is fork tender, about 3 to 5 minutes. Remove pan from heat and use a slotted spoon to transfer the shrimp and peppers to a plate.

3. Return the pan to medium heat and add the remaining 2 tablespoons of oil. Once hot, add the garlic. Cook for about 2 minutes, until garlic is just fragrant, and then whisk in flour. Keep mixing until the flour and oil mixture is completely smooth.

4. Add broth in a slow steady stream and whisk some more. Cook for 30 seconds or so and add milk in a slow steady stream. Keep whisking to make sure that your sauce stays smooth. Cook for 3 minutes or so, until the sauce thickens (it should part as you drag a silicone spatula through it). Be careful not to thicken the sauce too much since the cheese will also thicken it further.

5. Remove the sauce from heat and whisk in the Parmesan; keep whisking until smooth again. Season with salt and pepper to taste.

6. Add the cooked pasta, shrimp and peppers to the skillet and, using tongs, toss until everything is well coated. Finish with chopped parsley and serve immediately.


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