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***
Click HERE for a pdf version of this week’s shopping list.
Have a great week!
Happy eating, cooking, and saving!
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
8 oz. pasta of your choice
8 oz. fresh or frozen green beans
1/2 cup walnuts
3 bunches basil
1/2 cup grated Parmesan Cheese
3 garlic cloves
3/4 cup olive oil
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.
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.
Creamy Lowfat Pesto
Recipe makes 1 cup of sauce, which is best mixed with 1 pound of cooked pasta.
4 garlic cloves UNPEELED
3 cups fresh basil leaves NO STEMS of BUDS
1 oz Parmesan cheese, grated (1/2 cup)
1/4 cup part-skim ricotta cheese
1 shallot, minced
2 TB olive oil
salt and pepper
1. Toast the garlic in a small skillet over med. heat for 7 minutes. Shake pan occasionally.
2. Transfer garlic to plate and let cool; peel off shell and chop.
3. Place basil in gallon size ziploc bag. Pound with meat pounder or roll over with rolling pin until basil is slightly bruised (a little brown in places).
4. Place garlic, basil, parmesan cheese, ricotta, shallot, oil, and 1/2 ts of salt in food processor and blend for about 30 seconds.
5. Transfer to mixing bowl and season with salt and pepper to taste.
6. Add to your favorite cooked pasta and Enjoy!