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Busy schedules shouldn’t keep you from a great family dinner. Macaroni and Cheese and Sugar Snap Peas with Caper Dressing is a no fuss meal that everyone can eat – all at once or when schedules permit!
Some evenings I have time to make a delicious, from-scratch recipe. The whole family will gather round the table and happily clean their plates while sharing the fun tid-bits about their day.
Hah. You believe that?
Not sure which is more false – the having time to make a from-scratch dinner, all of us being able to enjoy a meal at the same time, or the fact that the kids would tell me anything about their day voluntarily.
Chances are, you know the drill: It’s 5:30. The toddler is crying because he’s hungry and tired. The hubs isn’t due home for another few hours. The big kids are desperate to run around the neighborhood with their friends.
So you feed the little one. Then the big kids come home… famished so they get fed. Hubbie calls and says he’s going to be late. So you feed yourself. And then the hubs gets home, so you have seconds with him.
It may be a busy life, but it’s a great one. Sometimes, though, finding a meal that can be served on the fly over the course of several hours is tough. Fortunately, I’ve got your back, with this winning combo of a dinner.
I know you know that I’m a big fan of mac ‘n cheese, so you should trust me when I say that STOUFFER’S® does it right.
With no preservatives and real cheddar, I feel good about serving it to my family, and I appreciate the family and party sizes available at Walmart.
I prepare it in the microwave, then just keep it in the oven on warm until everyone in the family has time to eat. Served with Sugar Snap Peas in a Caper Dressing, dinner is served and couldn’t be better.
To make this great and easy side, steam sugar snap peas in the microwave. Once tender, drain them in a colander and rinse with cold water.
Chop up two cloves of garlic, a bunch of parsley and a few teaspoons of capers. The mix the beans with the dressing and add a dash of lemon juice and olive oil.
It’s great right away, but I think this is one that gets better as it sits. If possible, make it in the morning, refrigerate it, then pull it out as your family is ready to eat.
Doesn’t look like this guy is gonna wait for dinner. We’ve got a photoshoot crasher!
- 12 ounces sugar snap peas
- 2 teaspoons kosher salt
- 2 garlic cloves
- 1 small bunch of fresh flat-leaf parsley
- 4 teaspoons capers
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons of lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Remove stems from sugar snap peas and place in a large microwave safe bowl. Add 1/2 cup of water to the bowl and microwave on HIGH for 3 minutes. Stir and microwave again for 1 more minute. Drain and plunge beans into ice water; drain.
- Place beans in a medium bowl. Finely chop garlic, capers, and parsley then mix in salt, pepper, oil and lemon juice. Pour over top of the peas and stir. Refrigerate until ready to serve.
He asked me to share this funny picture of him. Let’s just say he’s not afraid of the camera. 🙂