All throughout grad school, which my husband and I attended at the same time, we ate a lot of takeout. There seemed to always be a garbage overflowing with various Styrofoam, cardboard, and plastic containers. We were always so busy, we didn’t really have time to spend cooking anything. Then, we actually sat down and started figuring out how much we were spending on these foods, so we knew we had to make a change right away.
That next bus trip to the school, we were both looking on our phones for recipes that were affordable, easy, and tasty. My husband actually found this recipe on All Recipes as one of the first ones we jotted down. On the way home we gathered the ingredients from the market and tossed this together quickly after an exhausting day.
It was so amazing. We each had two full helpings and there was still some left over. It was perfect for our situation then, and we still enjoy it today! Now that we are pros, we can jazz it up a little and make it taste even better.
Recipe and photo courtesy of All Recipes.
THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Add in any of your favorite veggies like mushrooms, olives, or green onions.