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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.
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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:
Melissa Clark’s Potato-Cheddar Soup with Quick Pickled Jalapeños
Easy Potato Pancakes using store-bought hash browns
Oooh! Greek Potato Fritters using frozen hash browns
Our Basic Risotto recipe (with tips on how to flavor it up with whatever you have on hand)
One version of Spanikorizo, Greek Spinach Rice (every Greek family has a version!)
Meghan’s favorite fried food fest platter
Here are a couple of products that we mentioned too:
Dorot Gardens frozen garlic
Stacie’s favorite Herdez Roasted Salsa Verde (they also make a mild version)
Other DIJFY Episodes You’ll Love
If you loved this episode, we think you’ll also love these past episode. Binge listen, activate!
Enlightened: Delicious Low-Sugar and Low-Carb Desserts
Don’t forget to use the code DIJFY10 to get 10% off of your order + free shipping.
Y’all know how much we love dessert, right? And it’s even sweeter when everyone, regardless of their food choices, can join in the dessert fun.
Enlightened offers low-sugar, low-carb desserts that anyone can enjoy, from light ice creams and snackable cookie dough bites, to dairy-free desserts and low-carb single-serve cheesecakes (obsessed!).
Order feel-good desserts delivered frozen straight to your door from Enlightened.com.
Get Social With Us
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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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
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.