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

I intended to make a beef roast with diced tomatoes in the slow cooker today.  But had a little change in plans…I found a green tomato on the ground when sweeping through the garden last night.  My first thought was to fry it up, but I wanted to do something different.  I thought adding it in with the roast would bring a different flavor to the typical beef roast!

I thought the roast with the green tomatoes was delightful!  The slow cooked green tomatoes gave the beefy a perfect tangy flavor…very unique! 

So if you’ve got tomatoes growing in your garden, just take 1 large green one, slice it up and cook with a beef roast!  You won’t be disappointed!  I was pleasantly surprised by how well this little “food experiment” turned out!

(And I did strain and save the juices to use for beef stock!)

Ingredients
1.6 lb. beef roast ($2.52) Bought this past trip on Manager’s Special
Salt and cracked pepper
1 green tomato, sliced (free from the garden)
6-8 basil leaves (free from the garden)
3-4 sprigs of fresh parsley (free from the garden)
1 yellow squash (free from the garden)
Bunch of green beans (free from the garden)
Several slices of sourdough bread ($.35) Bought with $.69 manager’s special stickers, Omit if GF
Butter and garlic salt (or jelly) ($.25)

**Serve brown rice instead of bread for a gluten free meal!

Directions
1. Add beef roast to slow cooker with 1/2 cup of water. Sprinkle with roast. Sprinkle with salt and pepper. Lay green tomato slices on top of the beef roast. Add basil leaves and parsley over the tomatoes. Set slow cooker on low and cook for 8 hours. **Don’t want to heat up the kitchen. Put the slow cooker outside on the porch!

2. Wash and slice squash into circles. Steam for 4-5 minutes in steamer or microwavable bowl covered with plastic.
3. Wash and cut off stems from green beans. Steam for 4-5 minutes in steamer or microwavable bowl covered with plastic.
4. Butter slices of sourdough bread and sprinkle with garlic salt. (I’ve been craving garlic bread lately!) I really think these would be better with jelly…but garlic bread sounded better to me tonight!
5. Serve Green Tomato Beef Roast with Steamed Squash, Steamed Green Beans and Bread.

Cost $3.12

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