Happy Saturday Everyone. Just to bring you up to speed on life in California, things are a bit strange. The entire state is in a “lock down” – sort of. Grocery stores are open (good luck there); as are gas stations, banks, restaurants for carry-out only. We are staying at home, going out only when it is absolutely necessary.
I want you to know you are all in my thoughts and prayers. That’s not lip-service. I think of everyone and my heart breaks because I can’t do much except light a candle and pray. Oh but that’s some powerful stuff, prayer. I know we will get through this. If anything, it’s a great opportunity to rekindle immediate family ties. Yeah, no sports means husbands might actually get to know their wives. And wives will need to figure out how to get through the day with that man under foot.
That said, Hubby and I took stock of everything in the house. Meals are going to be a little more creative. I’d like to avoid shopping if at all possible. Some things like fresh vegetables need to be bought. We’ve got some frozen and some canned in the house. However; when those are gone, it will be fresh or nothing since the canned and frozen sections of most grocery stores are empty. That’s okay, we can get creative.
Easy Hot Dog Potato Skillet Supper
1 (4.7 oz) box Au Gratin Potatoes
2-1/3 cups Hot Water
1/2 cup Frozen Peas
2/3 cup Milk
6 Hot Dogs
1/2 cup Cheddar Cheese, shredded
In a 10-inch skillet, mix together the sauce mix from the boxed potatoes along with the hot water until the mix dissolves. Add frozen peas. Stir until peas are separated. Add milk and potatoes from the box.
Heat to boiling; reduce heat. Cover and simmer 25 minutes, stirring occasionally, until potatoes are tender.
Cut hot dogs into 1-inch pieces. Stir hot dog into the skillet; cover and heat 3 to 4 minutes or just until hot dogs are hot. Sprinkle cheese over mixture. Cover; let stand about 5 minutes or until cheese is melted.