My children and I have established a ritual of  having breakfast for dinner on the first night my husband is TDY. When he is deployed for any length of time, we have breakfast for dinner at least once a week. There is something so cozy and comforting about breakfast food and I appreciate how fast and easy breakfast recipes come together. Usually I make Scrambled Eggs or Oatmeal Pancakes. Occasionally I want to serve something just a little fancier, but that doesn’t mean I want to work any harder. That is when I make a frittata. Frittatas are as tasty as a quiche, but are easier to make than an omelet.

My husband and I have a daily ritual that usually makes my dinner plans proceed more smoothly. He calls me as soon as he leaves the base, tells me about his day, and lets me know when he will be home. His schedule is erratic and I have learned the hard way that I can prep dinner, but that I should never turn on a flame until I get that call. Yesterday, when he called he started talking about his next deployment. Just the thought of him being gone again was enough to make me crave breakfast for dinner. Since I hadn’t started cooking yet, it was easy to change my plans and make this Steak and Asparagus Frittata.

I used leftover steak in this recipe, but any leftover meat would work well. You could also leave the meat out to create a frugal, meatless dish.

Ingredients:

2 cups asparagus, cut into 1 inch pieces
1 tablespoon olive oil
1 cup onion, diced
2 cloves garlic, minced
1 cup cooked steak, cut into small pieces
8 eggs
2 tablespoon Parmesan cheese
1 teaspoon rosemary
1/4 teaspoon pepper
pinch of salt
2 tablespoons cheddar cheese
2 tablespoons mozzarella cheese

Directions:

Preheat oven to broil.

Heat water to boiling in a double boiler. Add asparagus to basket and steam for 2 minutes.

Add olive oil to a 10”  oven safe skillet. Add onions and garlic and sauté until the onions are tender.

Place eggs, parmesan cheese, rosemary, pepper and salt in a small bowl. Use a whisk to thoroughly combine the ingredients.

Add asparagus and steak to the onions. Mix well. Pour egg mixture over asparagus.

Cook over medium flame until eggs are almost cooked through, approximately 10 minutes.

Remove the skillet from the stove top and sprinkle cheddar and mozzarella cheese over the eggs. Place in the oven approximately 6 inches beneath the broiler. Broil for 2 minutes or until cheese is golden brown and eggs are cooked through.

Remove frittata from the broiler and let sit for several minutes before serving.

When I make this frittata for dinner, I serve it with Strawberry Spinach Salad with Raspberry Vinaigrette. (Isn’t it lovely that asparagus, strawberries, and spinach are all in season and on sale right now?)  When I make a frittata for breakfast, I serve it with a fresh fruit salad, using whatever fruit is in season and on sale.

On rare occasions, I follow breakfast for dinner with Gluten-Free Sweet Potato Doughnuts for dessert. My kids have informed that that they wouldn’t complain if I decided to make dessert doughnuts a ritual as well.

Last month, I found a great deal on boneless, skinless chicken thighs and stocked up. As I have been cooking with them this month, I have been reminded of what a great cut of meat it is!  I broiled the chicken thighs without any seasoning to use in a salad and when I sampled the meat before using it in the recipe, I was struck by how tender and flavorful it was without the aid of any other ingredients. But my family is not going to let me get away with serving them unseasoned chicken, so I thought I would share one of my children’s favorite recipes…

Orange Sesame Chicken

Ingredients:

1 1/2 – 2 lbs. chicken thighs or breasts
juice from one orange ~1/2 cup
2 tablespoons honey
2 teaspoons grated orange peel
2 teaspoons grated ginger root
1 teaspoon sesame oil
2 teaspoons canola oil
1 tablespoon sesame seeds

Directions:

1. Preheat oven to 375 degrees.

2. Place chicken in a shallow roasting pan, ugly side up.

3. In a small bowl, combine orange juice, grated orange, honey, ginger, and oil. Pour the mixture over the chicken thighs, ensuring that they are evenly coated.

4. Roast the chicken for 20 minutes at 375 degrees, then flip the chicken pieces over and baste with the juices from the pan. Sprinkle the chicken with sesame seeds and roast for another 15 – 20 minutes or until the juices run clear.

I served the Orange Sesame Chicken with Basmati Rice and Butter Tossed Asparagus. I used Trader Joe’s Basmati Rice Mix and prepared it according to the package directions. Asparagus has been on sale in our area for less than $1.50 a pound, but if it isn’t on sale in your area, the asparagus recipe also works well with green beans.

Butter Tossed Asparagus

Ingredients:

2 tablespoons butter
3 – 4 cloves of garlic, minced
3 – 4 green onions, thinly sliced
1 lb. asparagus, cut into thirds
1/4 teaspoon coarse ground pepper

Directions:

In a large skillet, over medium-high heat stir butter, garlic, and onion until butter melts. Add asparagus and pepper: toss gently until the asparagus is coated. Put a lid on the pan and reduce the heat to low. Simmer for 15 minutes or until the asparagus is tender.

I love asparagus.  And I especially love it when it’s on sale for $.99/lb.  Because then I’ll actually buy it!

The boys love it too.  My trick: Cut off the top “flowery” part and then cut into inch or so strips and it looks like green beans.  With a slightly different taste, of course.

I think with kids…half the “food battle” is that if something “looks funny,” then they are completely turned off without taking a bite…they’ve made the decision that they don’t like it before they even try it…so if you make it look like something else they like, then they won’t be turned off right away.  Anyone else noticed that?

Oven Roasted Asparagus

1 lb. asparagus ($.99)
1-2 Tbsp olive oil, drizzled ($.10)
1/2 tsp garlic powder ($.02)
Salt and pepper
Parmesan cheese (optional) We leave this out to stay dairy-free, but I imagine it gives a fabulous flavor to the asparagus!

Wash, pat dry and snap the ends off the asparagus. Place the asparagus in a single layer on a baking sheet. Drizzle the olive oil over the asparagus spears. Sprinkle with garlic powder, salt and pepper. Parmesan too, if you like.

Roast in a 400 degree oven for 8-10 minutes, or until tender. Remove and serve immediately.

Cost $1.11

I made this recipe what seems like EONS ago…but it really wasn’t that long ago!  But at the same time, it’s been too long.

Y’all know what I mean.  These kiddos of mine have turned up the dial on “time”…to warp speed.  (It’s all happening too fast…they are growing up way to fast.)

Again. I digress!

Anyhoo.

Made this using some fresh “holiday” (meaning discounted price) cranberries from the  holidays…and the pork chops that I cut from the $1.89/lb pork loin last week.  Pair it with some $.49/lb butternut squash from the freezer and $.99/lb asparagus, and I have no doubt that it comes in under $5!

Recipe can be found in The $5 Dinner Mom Cookbook.

(Girls gotta sell her cookbooks, right?!?)

UPDATE: For those of you feeling duped or manipulated, don’t! It is not my intention. I have agreements with my publishing house that I must uphold. I made this meal from the cookbook, and shared what I made. As both a blogger and an author, I will forever be using the site to promote my cookbook (the cookbook that I spent HOURS working on, for YOU!). Now look forward to the next FREE recipe!

It’s great to be back in the kitchen!  I missed cooking for a few days while I was away!

Tonight’s meal could be made in so many ways, but I settled for the Vegetarian style because I saw the asparagus first in the fridge and thought it would be a fun twist!  I was hoping I had some spinach left, but it was all gone!  If you wanted to add meat to this soup, just add 1/2 lb ground beef and 1/2 lb ground sausage, or 1 lb ground beef.

Update: For a truly vegetarian meal, use vegetable broth!  Was NOT thinking about the chicken broth when I titled this!

Ingredients
2 cups homemade chicken broth (free!)
1 15 oz can diced tomatoes ($.50) On sale with coupon
1 6 oz can organic tomato paste ($.19) Used $1 off coupon
1 lb asparagus, chopped ($.99) On sale this past week for $.99/lb!!! A great price!
1 tsp garlic powder ($.05)
1 tsp basil ($.05)
1 tsp Italian seasoning ($.05)
Salt/Pepper, to taste
2 cups pasta (elbow, spiral, or broken lasagna noodles) ($.99) Use rice pasta if GF
2 dollops of ricotta cheese ($.35)
Couple handfuls of shredded cheese, to garnish ($.75) 
4 Homemade Rolls ($.50)

Directions
1. In large saucepan, add chicken broth, canned tomatoes, tomato paste plus 2 cans worth of water. Whisk in tomato paste. Add finely chopped asparagus and seasonings, to taste. (Add in other veggies and/or cooked meat at this point).  Let cook about 5 minutes.
2. Add 2 cups of pasta and 2 dollops of ricotta cheese to the soup. Let cook about 10 minutes, until pasta is cooked through. Garnish with favorite shredded cheese. (Omit cheeses if Casein Free!)  Serve immediately.  (Leaving soup on simmer will cause the pasta to overcook!)
3. Make Homemade Rolls.
4. Serve Lasagna Soup with Homemade Rolls.

Cost $4.42

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I thought I’d share my favorite way to prepare asparagus. Quick, easy and delicious!

Rinse with water and pat dry. Snap the ends off of each asparagus spear by gently bending each spear. The spear will snap natrually “where it is supposed to” break off.

Place spears in bowl and drizzle extra virgin olive oil over the spears. Let sit for about 30 minutes, while you prepare the other parts of your meal.

Pour spears and olive oil into the skillet where you plan to saute the asparagus. Season with salt and pepper if you wish.

Saute over medium high heat for about 4-5 minutes. Spears will turn a brighter green color as they cook. Asparagus should still have a little crunch to it when cooked this way. Enjoy your “Asparagus al Dente!”

To Roast…

Lay asparagus spears in a single layer on baking sheet.  Drizzle olive oil over the top.  Sprinkle with salt and pepper.

Roast at 400 for 8 minutes.  Turn off the oven and let sit in hot oven for another 5 minutes.

Remove from oven and serve.

What is your favorite way to prepare asparagus???

Recipe adapted from Joy of Cooking’s Mediterranean White Bean Soup

Ingredients
1 cup dried great northern beans ($.30)
6-8 cups of water
6 garlic cloves, sliced ($.05) I bought some garlic heads for $.10 a piece a few weeks back
.6 lb ham, diced ($2.64)
1 can organic no salt added diced tomatoes ($.50) Bought with $1 Q when on sale for $1.50
1 tsp Italian seasoning ($.05)
Salt/pepper, to taste
1 cup rice ($.20)
1 bunch (lb) asparagus ($1.49) Price matched at WM
2-3 tsp extra virgin olive oil ($.05)

Directions
1. Rinse beans. Soak white beans in water overnight, or in HOT water for at least 2 hours. Drain water and place beans in pot. Add 6-8 cups of water. Bring to a boil. Then reduce heat and cook on medium for 1 to 1.5 hours.
2. Once beans are cooked and soft, add can of tomatoes, garlic slices and ham. Cook on medium-high for 10 more minutes.
3. Cook 1 cup of rice in 2.5 cups of water. Bring water boil. Add rice. Return to boil. Cover rice and simmer for 20 minutes. Add salt and pepper to taste.
4. Saute asparagus in extra virgin olive oil for 4-5 minutes, until turns brighter green.
5. Serve soup with a side of rice and sauteed asparagus.

Cost $5.28

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P.S. This soup would have been a little tastier if I had used some of my FREE chicken broth from the freezer. Now I know for next time. And might I suggest 2 cups or a can of chicken broth be added to this recipe!

Ingredients
1 1.6 lb Beef Roast ($2.67) Manager’s Special Price. I will use the other half of the roast for our meal on Thursday night.
1/2 bag of baby carrots ($.60)
1 onion, diced ($.40)
4-5 garlic cloves, crushed ($.05) I bought a few bunches for $.10 at the store closing sale.
Salt/Pepper
Garlic Powder ($.02)
1 cup rice, uncooked rice ($.20)
1 lb Asparagus ($.99)

Directions
1. Place beef roast in crockpot with 1-2 cups of water. (I add water so that I have a diluted stock after the roast has cooked. I strain it and freeze it for use in soups.) Add diced onions, crushed garlic cloves and baby carrots around the roast. Season with salt, pepper and garlic powder. Cook on low for 8-10 hours. When finished, slice to serve.
2. Bring 2.5 cups of water to boil. Add 1 cup of rice. Return to boil. Reduce heat and cover. Cook for 20 minutes. Fluff with fork before serving.
3. Saute asparagus in extra virgin olive oil for 4-5 minutes, until turns brighter green.
4. Serve sliced beef roast with carrots with a side of rice and sauteed asparagus.

Cost $4.93

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I started making this meal on the news set at Fox 45 this morning and thought…I might as well finish cooking it up! A perfect fall dish for a beautiful fall day! The colors seemed to really have popped here in the last few days, despite the Indian Summer Days!

Ingredients
1 pork roast ($1.84) I bought this roast on sale for $5.32, used a $1.50 off Kroger coupon. I will use half of the pork for this meal and the other half soon!
1 apple ($.49) Big sale this week!!!
1 pear ($.59)
1/2 onion ($.15)
1 cup apple cider or juice ($.20)
Salt/Pepper
1/2 lb asparagus ($.75) Sale at Kroger this week!
3 T extra virgin olive oil ($.25)
1/2 cup frozen peas ($.25)

Directions
1. Place roast into your crockpot. Pour apple cider/juice over the top. Sprinkle with salt and pepper.
2. Slice (and peel if you like) the apple and pear. Dice the onion. Toss it all around the pork roast. Set on low and cook for 8 hours.
3. Just before dinner, saute asparagus in EVOO for 4-5 minutes, until it turns a brighter green color. Sprinkle with salt and pepper to taste.
4. Cook peas for the little people!
5. Serve apples and pears over the pork with a side of asparagus! Yum!

Cost $4.52

This recipe can now be found exclusively in The $5 Dinner Mom Cookbook.