A big thanks to Justine for sharing this recipe with me! I tossed in some diced ham I had in the freezer.

Easy. Quick. Delicious!

And by quick.  I mean less than 15 minutes quick!  Just get the pasta boiling and work on the rest while the pasta is cooking.  15 minutes.  That’s it!!!!

This would be fantastic with leftover holiday ham! If you’re planning/thinking that far ahead!!!

Ingredients
1 pound bow-tie pasta, but I used fusili because its what I had! ($.50) Bought recently with $1/2 coupon when on sale for $1
1 Tbsp vegetable oil ($.05)
1 bunch broccoli (about 1 lb) florets ($.76)
1 Tbsp minced garlic ($.05)
2 cups chicken broth (free if homemade!)  **See my note below
2 cups cooked, diced ham ($1.50) **This was not in the original recipe!
1  15 oz. can of cannellini or white beans, rinsed ($.79)
1 Tbsp fresh lemon juice ($.05)
1/4-1/2 cup grated Parmesan cheese ($.25)
16 oz. bag of frozen corn ($.88) On sale this week!

**I used water instead of broth because I used ham.  I figured the ham would give the water some flavor and didn’t want the chicken and ham flavors to clash!  If you want a vegetarian version, then use vegetable broth and omit the ham.

Directions
1. Bring a large pot of lightly salted water to boil. Add pasta and cook according to package direction.
2. While pasta cooks, heat oil in a large nonstick skillet. Add broccoli and garlic; stir over medium heat 3 to 4 minutes until broccoli is bright green. Add broth (or water) and cook 2 to 3 minutes until broccoli is crisp tender. Stir in diced ham, beans and lemon juice.
3. Drain pasta and put into a warmed large serving bowl. Add broccoli mixture; sprinkle with cheese. Toss to mix well.
4. Cook frozen corn as indicated on package instructions.
5. Serve Pasta with White Beans and Broccoli and Corn.

**I only sprinkled the cheese into Steve and mine’s bowls. Easy to keep this meal dairy-free by omitting the cheese!

Cost $4.83
Note: There is a print link embedded within this post, please visit this post to print it.

This recipe is from the fabulous Stephanie O’Dea’s Make it Fast, Cook it Slow Cookbook. I just can’t get enough of her recipes!  If you don’t own this book, you should!

Ingredients
1 Tbsp olive oil ($.10)
1 beaten egg ($.10)
3 large boneless, skinless chicken breasts ($2.31)
1/2 cup bread crumbs ($.20)
1/4 cup parmesan cheese ($.25)
1/2 tsp Italian seasoning ($.02)
Couple shakes of salt and pepper
1 cup shredded mozzarella cheese ($.75) Bought this week with store mailer coupon
1 26 oz. can favorite marinara sauce ($1) On sale for $1
1/2 pound spaghetti noodles ($.25) Bought recently with $1/2 coupon when on sale for $1, only used half the package!
1 box frozen spinach (free) Used free item coupon this week

Directions
1. Place olive oil in the base of the slow cooker.
2. In small bowl, whisk the egg. In another small bowl, combine the bread crumbs, parmesan cheese (omit if dairy free!), Italian seasonings and salt and pepper.
3. Dip each chicken breast into the egg, then coat with the bread crumbs mixture. Then place into the bottom of the slow cooker. Top with handful of shredded mozzarella cheese. Pour marinara sauce over the top.
4. Cook in the slow cooker on low for 6-7 hours, or on high for 3-4 hours.
5. Just before dinner, prepare your favorite pasta according to package instructions. I choose whole wheat spaghetti noodles.
6. Cook frozen spinach as directed on package.
7. Serve Slow Cooker Chicken Parmesan over Pasta with Spinach.

Cost $4.98
Note: There is a print link embedded within this post, please visit this post to print it.

I originally intended on making these Mexican Stuffed Shells from Tricia’s March Menu.  Just not feeling that “unstuffed” or “Mexican” vibe this afternoon.

Ended up making Italian Stuffed Shells.  And a whole lotta ‘em.

And a dairy-free version, too.

Recipe below is the doubled version.  Will make at least 2 9×13 pans.  And costs just over $10! Got another meal stashed into the freezer!

And I need to include this.  I only ate 4 of these.  Because that’s all that my teeny-tiny stomach would allow.  I totally would have had 8. Or 10. Maybe even 12!  They were THAT good.

Ingredients
2 boxes of jumbo pasta shells ($4) I used about 2/3 of the shells, so you could get by just cooking 1 1/2 boxes.
2 26 oz. cans spaghetti sauce ($2) Currently on sale for $1/can.
1 box frozen spinach ($.50) These guys are regularly on sale for $1 and use $1/2 coupon.
1.5 lb. ground beef ($2.09) On sale recently for $1.39/lb!
1 medium onion ($.30)
2 tsp garlic powder ($.10)
1 tsp each salt and pepper
2 eggs ($.20)
2 cups shredded cheese ($1.25) Omit if dairy free

Tonight’s Veggie: 2 Broccoli heads ($.50) On sale for $.99 a bunch this week!

Directions
1. In large pot, cook pasta according to package instructions. Drain and set aside.

2. Spread 1/2 – 1 cup spaghetti sauce into base of each baking dish.

3. Cook frozen spinach as directed on package.  Drain excess liquid after cooking.

4. In large skillet, brown the ground beef with chopped onion. Drain, rinse and return to skillet.  Add the rest of the spaghetti sauce, garlic powder, salt and pepper.  Stir in the spinach.

Here is where I divided the meat into 2 parts.  One part dairy-free.  The other part with cheese.

5. To each meat, stir in 1 egg.

6. To meat sauce with dairy, stir in 1 cup shredded sharp cheddar cheese.

7. Spoon meat into pasta shells and place into baking dishes.  (If making dairy free and ones with dairy, use separate baking dishes!)

8. Sprinkle cheese over the ones that contain cheese in the meat sauce.

9. Bake at 350 for 20-30 minutes.

10. Prepare veggie as side dish. Tonight for us, it was steamed broccoli!  Steam broccoli in stovetop steamer, or in microwaveable dish with water and covered in plastic wrap for 4-5 minutes.

11. Serve Italian Stuffed Shells with Steamed Broccoli.  Freeze the rest for later!

Cost $10.44 plus veggies

**This easily made 2 dinners plus 2 lunch leftovers for us!

I doubled this meal and then froze it in 2 parts: Few dinner portions without cheese.  Another few portions with cheese.

After seeing the pasta box on the counter, my oldest asked, “Are we having macaroni for dinner?”

I replied, “Yeah, but this is Taco Macaroni.”

To which he responded, “Yum. Tac-aroni!”

Clever, huh?

Not sure how to pronounce this…Listen below.

Little stinker…trying to tell you we were having spinach!

I made this Taco Mac recipe from Stolen Moments Cooking “as is”…meaning no modifications, other than no cheese for the boys!  Great meal Kate!!!

*Note: Recipe below is for a single meal.  I doubled the below recipe to have enough to freeze.

Ingredients
1 lb. ground beef
1/2 onion, diced
1 T. chili powder
1 T. cumin
2 t. garlic powder
1 t. salt
1/2 lb. elbow macaroni Use rice pasta for a gluten-free meal!
1 1/2 c. beef stock or broth
1 8 oz. can tomato sauce
1 14.5 oz. can crushed tomatoes
2 c. frozen corn
1 c. shredded cheese

2 cups frozen greens beans

Directions
1. Brown ground beef and onion. Drain. Stir in seasonings.
2. Add noodles, stock, tomato sauce and crushed tomatoes to the skillet. Bring to a boil, reduce heat to low. Cover skillet and simmer, stirring occasionally, until noodles are tender, about 15 – 20 minutes.
3. Stir in corn until heated through. Top with cheese and serve.
4. Cook green beans as indicated by package instructions.
5. Serve Tac-aroni with Green Beans.

Starting next week, I’ll start to highlight the $5 Dinners that you all have been making in your kitchens! You all have come up with some stellar meals, and I can’t wait to share them!!!

Ingredients
About 1 lb. ground chuck ($1.67) On sale this week for $1.67/lb!!!
1/2 yellow onion, chopped ($.15)
6 cups of water
1 cup pasta noodles ($.15) Still using up my $.50 boxes of pasta!
1 15 oz. can diced tomatoes ($.59)
2 carrot sticks, peeled and diced ($.20)
1 celery stalk, diced ($.10)
1 green pepper, seeded and diced (from the garden)
1 red pepper, seeded and diced (from a friend’s garden!) Thanks!!!
1 cup shredded cheddar cheese ($.75) I omitted this part to keep the soup dairy free, but think it would be a great addition!
2 tsp Italian seasonings ($.10)
Salt and pepper, to taste
1 large butternut squash ($1.11) On sale for $.49/lb the other week!
1 mini French loaf ($.20) This is the last of my manager’s special loaf breads!
Butter and jam ($.20)

Directions
1. Cook butternut squash.
2. In a large saucepan, brown the ground chuck with the chopped onion. Drain and return to saucepan.
3. To the ground chuck, add water, diced tomatoes, diced carrots, diced celery, diced peppers, and the Italian seasonings. Simmer for 5-10 minutes, and then add the pasta. Cook for another 10-15 minutes and reduce heat to low until its time to serve. (Don’t let the soup “sit” too long on the stove, as the pasta will overcook and get mushy!)
4. Slice and warm bread and serve with butter and jam.
5. Serve Beefy Mac Soup with Butternut Squash and slices of French bread.

Cost $4.46 without the cheese, $5.21 with the cheese! 

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This dish sorta turned into an experiment.  I started with a plan in mind.  And it kept changing as I found new things in the fridge to add to the dish! 

I needed to use the eggplant and Cubanelle peppers I picked from the garden this week.  And I had 2 green tomatoes in the fridge (more on the green tomato situation in the next garden update!).  Why not throw those in too?

So this is what we got! 

Ingredients
12 oz. spaghetti noodles ($.65)
2 tsp olive oil ($.06)
1 medium yellow onion, chopped ($.30)
2 green tomatoes, diced (from the garden)
1 Cubanelle (aka Italian frying) pepper, seeded and diced (from the garden)
1 small eggplant, diced (from the garden)
1 tsp garlic powder ($.05)
1 tsp Italian seasonings ($.05)
Salt and pepper
1 15 oz. can diced tomatoes, undrained ($.65)
2 small chicken breasts, diced ($1.79) About 1 lb.
1-2 cups shredded mozzarella cheese ($.62-$1.25)
About 1/2 lb. green beans (from the garden)

Directions
1. In medium saucepan, cook spaghetti noodles as indicated on the package. Drain and place into greased 9×13-inch baking dish.
2. In large skillet, add olive oil, onion, pepper, eggplant, garlic powder, Italian seasonings, salt and pepper.

3. Saute over medium-high heat for 4-6 minutes, or until green tomatoes soften and onions become opaque.

4. Stir in diced tomatoes and diced chicken breasts.  Cover and cook for 6-8 minutes, or until chicken pieces have cooked through.

5. Combine the spaghetti noodles and the chicken and veggie sauce in the baking dish.

6. Top with shredded mozzarella cheese.  As you can see below, I only used cheese on half the dish so the boys have have a dairy-free version of the meal!  Bake at 350 for 15-20 minutes, or until cheese has melted and begun to golden.

7. Steam green beans in stovetop steamer for 4-5 minutes.
8. Serve Baked Chicken Spaghetti with Green Beans. 

Cost $4.80

Tonight’s meal is based on this recipe from Amy at Mom Advice. 

To be honest, I wasn’t sure how I’d feel about pasta on lettuce.  I was quite pleasantly surprised!  We both really enjoyed it.  And there’s plenty leftover for my “Chicken Caesar Pasta” lunch tomorrow!

Because the Caesar dressing has milk in it, I separated out this dish for the boys and gave them Italian dressing on their salad!!!

(And please ignore the fact that I used a simple garden lettuce mix and not Romaine.  I do realize this breaks all the “Caesar Salad” rules!)

Ingredients
About 1 lb. (2 large or 3 small) of boneless, skinless chicken breast ($1.79)
1 tsp olive oil ($.03)
Salt and pepper
2 cups penne or ziti noodles ($.30) Remember my $.50 boxes of pasta!
3 small tomatoes (from the garden)
1/2 cup light Caesar Salad dressing ($.40) (Substitute Italian or other favorite salad dressing if dairy free!)
1 bag of garden salad lettuce ($.98) What I used
OR 1 head Romaine lettuce ($1.50)
1/2 cup parmesan cheese ($.50) Omit if dairy free!
Some Italian dressing for the boys ($.05)
Fresh baked bread, garlic toast, or muffins (We had Cinnamon Butternut Squash Muffins) ($.50)

Directions
1. Cut chicken breast into 1/2 inch cubes. Place in skillet with olive oil and season with salt and pepper. Saute over high heat for 6-8 minutes, or until chicken has cooked through. Remove from heat and let cool.
2. In small saucepan, cook pasta noodles according to package directions. Drain and rinse with cold water.
3. Chop lettuce, if necessary, and seed and dice tomatoes.
4. In mixing bowl, toss cooked chicken, pasta and tomatoes with Caesar salad dressing. Serve on a bed of lettuce. Sprinkle parmesan cheese over the top.
5. Serve Caesar Chicken Pasta Salad with a side of bread or muffins.

Cost $4.55

When I got my Pampered Chef Deep Covered Baker, I also got a few recipes to try out…and this is one of them. I made a few slight modifications…mainly, I used tomatoes from the garden and added in some chopped mini-onions from the garden as well.

Ingredients
About 2/3 cup chopped onion (from the garden)
4 garlic cloves, chopped ($.10)
6-8 small tomatoes (from the garden)
2 chicken breasts, diced ($2.11)
3 cups of rigatoni pasta ($.40) I used less than a box of my $.50 Barilla pasta from the past 2 weeks!
2 1/2 cups homemade chicken broth (free!)
Handful fresh basil and parsley (from the garden)
Salt and pepper
Parmesan cheese to garnish ($.25)
1 bag Ruby Red salad mix ($.59) Marked down…more on my salad ordeal…err, deal tomorrow!
2 tomatoes (from the garden)
Italian dressing ($.05) Bought today with sale, store promo and coupon! Details tomorrow!

Note: Original Recipe called for penne pasta and pre-grilled diced chicken pieces.

Directions

1. Spray deep covered baker with cooking spray. Place chopped onion, garlic and tomatoes into base of cooker. Cover and microwave for 5 minutes.

2. Add uncooked diced chicken breast, pasta, chicken broth, parsley, basil, plus salt and pepper. Mix together.

3. Cover and microwave for 10 minutes. Stir through. Microwave another 6-8 minutes, or until chicken is cooked through and liquid has absorbed. (Note: when opening the lid, open away from you, as the steam rises quickly and is HOT!) Sprinkle with parmesan cheese, optional. Omit if dairy-free!
4. Prepare salad.
5. Serve Chicken Rigatoni al Fresco with Parmesan Cheese and Side Salad.

Cost $3.50

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Delicious pasta dish loaded with diced chicken, zucchini, squash, carrots, broccoli, garden fresh tomatoes…tossed in a parmesan cheese sauce!

Ingredients
1 box piccolini farfalle pasta ($.50) On sale for $1 matched with $.50 coupon!
2 chicken breasts, diced ($1.76) Bought on sale with coupon!
1 tsp olive oil ($.03)
Salt and pepper
1 medium zucchini squash, cut into circles ($.53) Bought 50% off from farmer’s market!
1 medium yellow squash, cut into circles ($.46) Bought 50% off from farmer’s market!
1/4 small yellow onion, chopped ($.05)
1 head broccoli, cut into florets ($.46)
2 carrot sticks, peeled and chopped ($.20)
5 small tomatoes, seeded and diced (from the garden)
2 garlic cloves, crushed ($.10)

For White Sauce:
3 Tbsp butter or margarine ($.30)
3 Tbsp flour ($.10)
2 cups milk ($.25)
3-4 Tbsp parmesan cheese ($.25)
Salt and pepper

Directions
1. In medium saucepan, cook pasta according to package instructions.  Drain and add to large serving bowl.

2. In large skillet, saute diced chicken in olive oil and salt and pepper for 6-8 minutes, stirring often. Once chicken has cooked through, transfer to plate.

3. Chop all veggies. Add chopped veggies to same skillet that cooked the chicken in.

4. Add all the veggies (except the tomatoes) to the same skillet that you sauteed the chicken and steam/saute for 3-4 minutes with 1/4 cup of water.  Add the tomatoes during the last minute.  Transfer to plate.

5. Make white sauce in the same skillet.  See video for details!  (Note: My videographer husband was still at work while I made this dinner, so sorry about the few spots that are jumpy!)

6. In large serving bowl, toss pasta, cooked chicken, sauteed veggies with parmesan sauce.  Season with salt and pepper to taste…and extra parmesan cheese if you like.

7. Serve Chicken Pasta Primavera.

Cost $4.99

Note: This made a LOT of pasta…will easily feed us all for lunch tomorrow…and possible beyond!

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Stuffed What???

I came across these funky little vegetables called “Q Balls”. They are a small round zucchini-like vegetable. And it seemed only fitting to scoop out the seeds and stuff them! I combined the leftover beef and zucchini mixture with some bread, seasonings, cheese (for the adults) and stuffed. And then baked!

Ingredients
4 “Q Balls” or small zucchini ($2) From the farmer’s market $.50 each…more details on that adventure next week!
Leftover Beef and Zucchini mixture ($1.25)
2 heels from the bread loaf ($.05)
1 green tomato (from the garden) I thought this would give it a nice tangy taste!
1 tsp Italian seasoning ($.05)
1/4 cup parmesan cheese ($.15)
1/2 cup shredded mozzarella cheese ($.20) On sale with Kroger mailer coupon!
2 large heads broccoli ($.74) On sale this week
Leftover pasta from Tuesday ($.50)

Directions
1. Cut off tops of “Q Balls” and scoop out the insides.

2. Combine ground beef/zucchini mixture with bread cubes, diced green tomato, Italian seasoning, and parmesan cheese (omit if dairy free!).  Stuff into “Q balls”.  Over stuff, as it will shrink some when baking.

3. Place in glass baking dish and bake at 350 for 30 minutes.  Add mozzarella cheese to the tops and bake another 5 minutes, or until cheese has melted.
4. Steam broccoli in stovetop steamer, or in microwavable bowl covered with plastic for 4-5 minutes.
5. Serve Stuffed “Q Balls” with Steamed Broccoli and Pasta.

Cost $4.94