There’s another way?
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Same here.
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BtB or Penzy’s bases for ramen broth and quick gravy (Wondra flour in a roux for that). I am a little concerned about their sodium levels, though.
For the ramen, I’ll add cut up asparagus and sugar snap peas to the cold water before boiling, and remove them with a slotted spoon just as it comes to a boil, for a quick blanching.
Frozen seafood: shrimp, calamari, and TJ’s combination.
TJ’s battered fish cutlets for tacos.
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really like this idea!
hard to scale down mac and cheese (yes, i have a freezer; just not a lot of discipline:). i assume you heat up the alfredo, stir in the cheddar until melted, then the pasta. can’t wait to try.
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Actually I gave up on queso dip because the melty smooth consistency I wanted wasn’t happening without the Velveeta. Since then, I have read that sodium citrate powder produces reliably smooth queso. Have not tried.
Spoiler alert: sodium citrate is one of the ingredients in Velveeta.
And now thoughts of queso dip are running through my mind.
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And here I thought I made it up! 
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I should do that next time. I stir the sauce into the pasta, then stir in the cheese. Not quite as “together”.
I also bought some sodium citrate which I haven’t used yet.
My favorite aunt would make the Velveeta-Ro-Tel dip for visitors, which they usually had, in their basement bar. Those southern Illinois folks would fan their mouths and talk about how hot it was while gobbling it down. I never tasted any heat in it at all.
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cough bot cough
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Big Alfredo Bots.
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I have a small child and almost too many shortcuts to list. 
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Take notes! You’ll be glad you did when you’re 65.
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Prepared pie dough
Cornbread mix
Montreal Steak seasoning as a flavor base for ground meat dishes (no Asian)
Brownie mix
Seasoned canned beans
Jarred marinara sauce
Lipton noodle soup
Better than Bullion, HerbOx, and Goya sazón and sofrito as flavor enhancers
Pre-breaded eggplant
Pancake mix
Oatmeal sachets
Jarred hot fudge, to which I add chopped extra dark chocolate
Velveeta (without apology)
Cheap bread mix (in Germany)
Occasionally ramen, risotto mix, or boxed mac
Evaporated milk for cream
Yogurt for sour cream
Frozen tots and potato products
Bottled teriyaki (Kikkoman only) and General Tso’s sauce
Canned stewed tomatoes
Prepared fondue
Instant coffee for recipes (mostly replaced now by my espresso machine)
TJ’s brand tartar sauce
All-purpose seasonings - Badia Adobo, TJ’s umami (mushroom) powder, TJ’s onion salt, seasoned salt
DeCecci shelf-stable gnocchi
I feel like I imagine going to confession feels like. There are more - need to peek in my pantry.
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Sacrilege! Real Hollandaise does not contain parmesan or flour. Can’t call it a ‘Benny’ then. How about a ‘Bunny’? Maybe a ‘Taste of Home’ rendition.
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Haha 
What about Knorr’s Hollandaise sauce mix. Anyone tried this yet? Of course margarine is out. I seem to recall rave reviews on CH so just wondering.
how to use
Stovetop: 1. Whisk sauce mix and 1 cup milk in small saucepan. Add 1/4 cup margarine or butter. 2. Bring to a boil, stirring constantly. 3. Reduce heat and simmer, stirring constantly, until thickened, about 1 minute.
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It’s great in a jiffy.
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Eating ice cream directly from the carton.
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Err, what survey?
