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.