Tag Archives: Pasta

5 Recipes for $58

12 Apr

I am $8 over this week, but I feel like the recipes are worth it. There is a great mixture of hot comfort food and cool spring time fresh food. I found a new combination of flavors (mint and olives! who knew?) this week and also discovered a new cheese that tastes like bacon (not gouda, but fontina–it’s cheaper!). Have a great week and happy cooking and eating!

This week’s Recipes:
Each recipe amounts to 4 servings each.

Tortilla Chip Salad
Vegetarian Cranberry and Walnut Spring Salad
Mint and Olive Chicken over Couscous
Vegetarian Macaroni and Cheese with Smoked Fontina Cheese
Vegetarian Collard Greens and Tomatoes with Garlic Cheese Bread

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For a pdf version of this shopping list, CLICK HERE.

5 Recipes for $38

5 Apr

I have no idea how I managed to get my total to $38 this week! I love saving money while not skimping on flavor. This week is full of delicious vegetable combinations, one skillet meals and a bit of a gourmet edge. You may want to slip some of these ones into your pocket for your next dinner party.

Vegetarian Zucchini Frittata
Vegetarian Sweet Potato Ravioli in Garlic Cream Sauce
Vegetarian Pesto Pasta with Green Beans
Vegetarian Vegetable Hashbrowns
Chicken in Leek Lime Sauce with Carrot Quinoa </a
***This weeks favorite***

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Click HERE for a pdf version of this week’s shopping list.

Have a great week!
Happy eating, cooking, and saving!

Pesto Pasta with Geen Beans

5 Apr

Pesto tends to be expensive both to buy or make. I used walnuts instead of pinenuts for this recipe and saved a little bit of cash without changing the flavor too much. This recipe can be eaten warm for dinner or cold for a picnic or lunch!

Pesto Pasta with Geen Beans

Prep. Time: 25 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients:
8 oz. pasta of your choice
8 oz. fresh or frozen green beans

Pesto:
1/2 cup walnuts
3 bunches basil
1/2 cup grated Parmesan Cheese
3 garlic cloves
salt
black pepper
3/4 cup olive oil

Directions:
Pesto
1. Preheat oven to 350 degrees F. Spread walnut on baking sheet and bake 8 minutes. Let cool.
2. Combine all ingredients except oil in a food processor. Turn processor on and slowly drizzle oil into mixture as it mixes and smooths.
Pasta:
1. Bring a large pot of water to a boil. Add 1 TB salt and pasta. Cook according to package directions. If using fresh beans, add them after letting pasta cook for two minutes. If using frozen green beans, either cook in the microwave or add to pasta when 5 minutes remain for your pasta to cook.
2. Drain pasta and green beans. Mix with pesto and serve.

Cream of Spinach Pasta

28 Mar

I have been sticking with tomato based pasta sauces for a while, but wanted to shake things up a bit with a cream based sauce. It is a great way to get yourself to eat some more spinach!

Cream of Spinach Pasta
Serves 4
Prep. Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:
3/4 cup butter
1 clove garlic, minced
1/2 onion, chopped
1 lb. frozen spinach
1 lb. pasta of your choice
1 1/2 cups grated Parmesan Cheese
1 cup milk
pepper

Directions:
1.  In a medium-sized skillet, melt half the butter and add the garlic and onion. Cook until golden but not browned. Add the spinach and partially cover the pan until the spinach has heated through.

2. Meanwhile, cook the noodles according to the package directions. Drain the pasta and return it to the pot. Toss it with the remaining butter, the spinach mixture, cheese, and cream until all are blended and heated through.

5 Recipes for $50

7 Mar

So, this week I seemed to be into eating Chicken and Broccoli, but not in the same recipe. I think my favorite for the week is the Chicken Parmesan which I surprisingly made on the fly one night.

This Week’s Recipes:

VEGAN Broccoli and Cashews over Millet
Parmesan Chicken and Pasta
VEGETARIAN Green Beans, Potatoes and Eggs for Dinner
Super Simple Chicken Quesadillas
VEGETARIAN Broccoli and Potato Casserole

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For a Printable PDF shopping list CLICK HERE.
Don’t forget, I haven’t included all of the seasonings in the list (I assume that some of it is already in your house). So, double check the recipes before you go to the grocery store.

Parmesan Chicken and Pasta

7 Mar

I usually make this recipe when I’m down to the ends of a loaf of bread. No need to ever buy bread crumbs as long as you have a way to grind up your slice of bread. Makes the breaded Parmesan chicken have so much more flavor!

Parmesan Chicken and Pasta
Serves 4
Prep. time: 10 minutes
Cooking time: 20 minutes

Ingredients:

1/4 cup olive oil
4 chicken breasts
2 slices of bread
1/4 cup Parmesan cheese
1/2 cup milk
2 eggs, beaten
salt and pepper
1 cup uncooked pasta of your choice
1 jar of your favorite marinara sauce, heated

Directions:
1. Using a tenderizing tool, lightly pound on each of your chicken breasts in order to make them thin and easier to cook faster.

2. Start boiling the water you will use to cook your pasta. When water is boiling cook your pasta according to the directions on the package.

3. Mix your beaten eggs and milk in a shallow dish. Mix your Parmesan cheese with your bread crumbs; place in another shallow roomy dish.

4. First, use a paper towel to dry your chicken breasts. Dip it first in the milk and egg mixture, then the bread crumbs. Place on a plate to get ready to cook.

5. Heat up the olive oil in a large frying pan. When the oil is hot, place the chicken breasts in the pan. Cook on medium to high heat for 7 minutes. Flip over and cook the other side for 7 minutes.

6. To serve, place pasta on a plate, cover with sauce, then chicken and more sauce. Yum!

Zucchini Lemon Pasta

15 Feb

Sometimes I just love to have a simple dinner. This recipe is easy to make, doesn’t involve many items, but is one I find myself making quite often.

Zucchini Lemon Pasta
***Vegetarian Recipe***
***Vegan Recipe***

Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serves 4

Ingredients:

4 oz. pasta or 3/4 inch bunch of long pasta
1/2 onion, chopped
2 cloves garlic, minced
1 large zucchini, chopped
olive oil
1/4 cup lemon juice
salt
black pepper

Directions:
1. Start cooking your pasta according to the directions on the packaging.
2. When you have dropped your pasta in boiling water, place a large skillet on high heat. When pan is hot, add olive oil. When the oil is hot, add your onions.
3. Cook your onions 5 minutes, stirring occassionally, until browned.
4. Add garlic to pan and cook 1 minute, stirring constantly.
5. Add zucchini to pan and cook 5 minutes.
6. Mix 3/4 cup olive oil, 1/4 cup lemon juice, salt and black pepper.
7. When pasta is cooked and drained, add it to your large skillet. Add lemon oil mixture and toss until pasta is evenly coated.

Bacon Mac and Cheese Bake

6 Feb

I have a feeling that this one is going to become one of my recipes to count on. Not only is it cheesy and warm, which makes it a comfort food in my book, it has a kick of onion and bacon to round it out to be a meal full of flavor.

Bacon Mac and Cheese Bake
Prep. Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4

Ingredients:

3 cups macaroni
2 TB butter
1 onion, chopped
1 clove garlic, chopped
4 strips of bacon, chopped
1/4 cup flour
2 1/2 cups evaporated milk
1 ts ground cumin
2 cups shredded cheese

Directions:

1. Preheat oven to 350 degrees F. Grease a large casserole baking dish.
2. Cook macaroni according to package instructions. Drain and place in large bowl.
3. Melt butter in a large skillet over medium heat. Add onions and brown for 2 minutes. Add bacon and garlic; cook and stir for 5 minutes.
4. Add flour, lower heat and cook 1 minute.
5. Remove your skillet from the heat and gradually add the milk. Stir until mixture is smooth.
6. Return skillet to heat and cook until the mixture thickens and just starts to boil.
7. Remove from heat and add cumin.
8. Add mixture to pasta bowl along with 2/3 of the shredded cheese. Stir and mix; pour into greased casserole baking dish.
9. Sprinkle remaining cheese on top.
10. Bake for 20 minutes.

Green Peas with Garlic Pasta

24 Jan

Green Peas with Garlic Pasta
Vegetarian Recipe

Serves 4
Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:

1 pound pasta, your choice
1/4 cup olive oil
5 garlic cloves, chopped
1/2 ts red pepper flakes
1 onion, chopped
1/2 ts thyme
pepper
3/4 cup white vinegar
2 cups veggie stock
2 cups frozen peas
1 cup grated Parmesan

Directions:

1. Bring 6 quarts of water to a boil. Cook your pasta according to the directions on the package.
2. Heat saute pan, add olive oil; when oil is hot, add onions, red pepper flakes, thyme, salt and pepper. Cook for 5 minutes, stirring occasionally.
3. Add garlic and cook 1 minute.
4. Add vinegar and cook for 2 minutes. Add veggie stock and cook another 2 minutes.
5. Add frozen peas and 1 cup of your pasta water to your saute pan.
6. Bring sauce to a boil, add drained cooked pasta and Parmesan. Mix it all until even coated.

Caesar Pasta with Romaine and Parmesan

10 Jan

Caesar Pasta with Romaine and Parmesan

Recipe found in:

Serves 4

Prep. Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

2 TB salt
1 lb. Linguine
½ cup olive oil
6 anchovy fillets, minced
1 TB capers, rinsed and drained
3 garlic cloves, minced
3 heads of romaine, washed and bases removed
½ tsp. Black pepper
¼ cup lemon juice
½ cup Parmesan

Directions:

  1. Bring large sauce pan filled with water to a boil. Add salt.
  2. Add pasta to sauce pan and cook it 8-10 minutes (al dente). When you drain the pasta, save ½ cup of pasta water.
  3. When your pasta has 5 minutes left to cook, heat olive oil in a large saute pan. Add anchovies and capers to high heat and cook for 3 minutes. Add garlic, lettuce, pepper, lemon juice.
  4. Saute until lettuce just wilts. Stir in cooked linguine and Parmesan. Season with salt and pepper to taste.