Another set of crossed fingers. Campbell better stay out of Rao’s recipes. ‘Nuff that they messed up their own soups.
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The NYT has the Rao’s meatball and marinara recipe in their cooking app and also one of the print cookbooks. I have thought about making it in the winter.
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Thanks - I went and saved that.
To be honest, while spaghetti and meatballs is my #1 comfort meal, I can have a bowl of just meatballs and sauce (or also a small amount of pasts), top with good parm and maybe basil and be very, very content (to not have all the pasta).
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Me too! I debated having that for dinner because there was not so much leftover pasta, but Mr. B did not mind having mostly the meatball sauce on his plate. Oh yeah. Parm Is important. 
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I’m loving meatballs and sauce over zoodles. I just put the warm meatballs in sauce on raw zucc, otherwise the zoodles get too soft.
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I’m not a lover of zoodles. I have tried and liked roasting slices of cauliflower till nicely browned and serving sauce and meatballs or just ground meat sauce over the roasted vegetables.
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Spaghetti squash used in place of spaghetti. I’ve had two experiences with that. First was one I made attempting to just use as spaghetti and add sauce. I thought it was horrible. The second was Spaghetti squash Carbonaro made by my MIL. It was excellent. I haven’t been brave enough to make it myself yet.
Just read the comments on Yahoo Finance article about this acquisition. Not a single person thinking the sauces will not be ruined. Ugh.
Another interesting, simple pasta recipe. This one uses 10 cups chopped spinach. Makes me hum the Popeye song, even though he favored the canned variety 
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Because I just add a bunch of these and they really hit the spot of healthy, filling, cool and crunchy I’m putting out a suggestion of lightly salted edamame! I think Costco sells them and also Trader Joes (among other places). I buy them in the shell - TJ’s are pre-cooked.
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Thanks for the reminder. We like edamame but have not bought it in a while.
For super easy but low calorie Asian salty treat, I like TJ dried seaweed. My guess is that fewer than 10% of shoppers like seaweed (certainly my husband does not!)… but I like to keep some in the pantry.
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I like the dried seaweed, too. It definitely scratches an itch when I’m craving something salty.
My newest obsession are sprouted pepitas. Been putting them on salads, in tacos, or just eating a handful for a snack.
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Usually I’d have chives (from garden in the summer) with cottage cheese. But it’s pre-vacation fridge emptying mode here today, so I only had plain greek yogurt. So I had that with chives and pumpkin seeds. It was better than expected.
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Stumbled across this old post and had to share that Campbells used to have a line of soups called Go, with awesome flavors like red pepper & smoked gouda, or coconut curry & chicken. They were in a bag and they jacked up the price of them and they never went on sale, and then they discontinued them, saying they never caught on. (They were, like, $3.50 a bag, back in the days that you could get regular canned soup on sale for well under a dollar if you shopped the sales.)
I was so mad.
I’ll never see those soups again.
My husband does the cooking, and he can approximate them, but they were really special.
So yeah, don’t expect anything but closure or, best case scenario, messing with the recipe, from the Rao’s purchase.
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“….If you want to eat in a way that aligns with the MIND diet, consider adding berries to your breakfast or leafy greens like spinach or kale to your lunch a few times per week, and prioritize plant-basedmeals that incorporate beans and nuts, said Kelli McGrane, a registered dietitian and the author of “MIND Diet for Beginners,” a cookbook and guide to the diet.”. I think many of us are doing some or all or that
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The List: Raspberries, oatmeal, yogurt, peanut butter, eggs. I eat all those things, though yogurt and PB rarely at breakfast.
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Breakfast #1 or Breakfast #2? 
Apples and a good crunchy, salty, a little sweet PB are a standard fall breakfast for me.
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Hey, hey, I feel like that list was written just for me 
My weekday breakfast is nearly always yogurt, berries and granola. If I’m out of yogurt, I go for oatmeal cooked with PB powder and berries.
Saturdays I usually have eggs.
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I always have an egg, fruit and either half a mini bagel with a little cream cheese and jam or half an English muffin with jam or honey. I often take the fruit and smash it into the jam.
When we were hiking 8 to 10 miles a day in England I happily ate most of an English breakfast - 2 eggs, mushrooms, half a tomato, a sausage, black pudding, sometimes a little fruit in yogurt and a piece of whole wheat toast with jam. Amazingly I lost a couple of pounds!
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