Speedy Suppers

I have been hearing more and more lately how disappointing dining out is.

I know that there are times I wonder how in the world a restaurant can possibly charge so much for something so lacking in...every culinary quality desired.  

I thought having a two-person household would cut my dining out bills in half, but I find it's still dreadfully expensive.  That being said, I am taking a new tack on shopping for food.  I still believe in the rules of grocery shopping - never buy on impulse, never pick a recipe where don't have at least some of the ingredients, and never ever buy out of season.  

Instead of buying packaged raw poultry and meats, I've been going to the butcher counter and seeing what they have on special.  Chicken breasts bought by the piece saved me $5 that way instead of in the big pre-packaged deal, which always has one piece too many.  The pork chops were nice, and I bought some inexpensive Sicilian pork sausages.  Give your butcher counter a try.  You'll be pleasantly surprised at the quality you come away with. 

So here are a few quick and affordable ideas to maybe change your mind about dining out on a weeknight.

Fresh Marinara with Buffalo Mozzarella and Basil and Spaghetti

Roasted Chicken Tacos with Black Beans and Homemade Pico de Gallo 

Italian Sausage Bake with Veg and Balsamic Vinaigrette

For the Marinara and Pasta, I used DeCecco Spaghetti  and made a quick marinara.  

Serves 4

Ingredients - 

1 28-oz can of crushed tomatoes with basil

1/3 cup chopped onion

1-2 garlic cloves, peeled and chopped

1/2 tsp. red pepper flakes

1 tsp. dried thyme leaves

1 tbsp. extra virgin olive oil

1/2 cup cubed Buffalo Mozzarella

Basil leaves, torn

Drizzle of olive oil

Saute onions, thyme, and pepper flakes in olive oil, covering on med-low until soft.  Add garlic and cook for 30 seconds.  Add canned tomatoes and cover, simmering while you boil the pasta water.  Salt the water if desired, then cook according to package directions.  Drain immediately at al dente and then place right back into the pasta pot.  Add several ladles of marinara, the drizzle of olive oil, and cubed mozzarella.  Toss well.  Add hand-torn basil leaves and serve.  This goes well with grilled chicken, fish, shrimp, sausages, even steak.  

The Roasted Chicken Tacos are super easy...

Serves 4

Ingredients:

2 boneless skinless chicken breasts, roasted on a sheet for 45 minutes at 350, then shredded

1 can black beans, rinsed

2/3 cup water

1 packet taco seasoning

Chopped cilantro leaves

Cook all above ingredients in a saucepan until heated through and well combined.  We ate our taco filling in Mission brand taco shells, cooked according to package directions.

Homemade Salsa -

3 tomatoes, seeded and diced

1 yellow bell pepper, seeded and diced

1/4 cup purple onion, diced fine

1 jalapeno, seeded and diced

1/3 cup chopped cilantro leaves

Juice from 1/2 lime

Salt to taste

Pinch of garlic powder

Toss all ingredients to combine and serve immediately. 

The freshness of the cilantro in the tacos and the homemade salsa really make this feel like a night out at the

cantina!

The Sausage and Veg Bake is too easy for words, and the clean up is fab as it's all roasted on aluminum foil!

Serves 4

Ingredients - 

4 Italian-style pork sausages from your local butcher

1 small bag mixed baby potatoes, cut into quarters

1/2 purple onion, chopped

1 fennel bulb, cut into eighths

1 Granny Smith apple, cored and cut into large chunks

Vinaigrette - 

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 tsp. Italian seasonings or Herbs de Provence

Salt and pepper to taste

Preheat oven to 425.  Line large sheet with foil.  Scatter veggies on both ends and mix vinaigrette over them, then sprinkle salt and pepper.  Toss well.  Place sausage links in the middle of the sheet and drizzle just slightly with olive oil.  Roast for 45 minutes or until potatoes are fork-tender. Turn veggies and sausages halfway through roasting.  

If you're tired of paying high dining bills and want to eat at home without breaking the bank while marketing, try focusing on the weekly specials.  Your taste buds, belly, and wallet will thank you!

Cheers!

Tortellini Tummy

I am not certain what's come over me this winter, but I've had more soup in the past two months than probably the last ten years.  Every day I think of a different soup I would enjoy having for lunch, then usually forget it and make myself a salad or sandwich.

So for tonight, I stirred up some soup that is bound to make taste buds cheer and tummies go, "aaaahhhh."  It was just the right meal to help us get over the middle of the week road hump.

This is not a fancy soup, it uses zero fancy ingredients.  If you have the main three on hand - dried tortellini, canned tomatoes, chicken broth - then you can make this any old time.  It's also great for lunch with panini or a loaf of crusty bread.

Tomato 'N Tortellini Soup
Serves 4


2 tsp. extra virgin olive oil
Pinch red pepper flakes
1/2 onion, diced
2 cloves garlic, minced or pressed
1 can (28 oz.) crushed tomatoes with basil
32 oz. carton of reduced sodium chicken stock
2 1/2 cups dried tortellini
1 cup baby spinach chopped
Parmesan, optional

Heat a Dutch oven over medium heat until hot and add EVOO, pepper flakes, and onion.  Cover and cook on med-low for about 5 minutes, until the onion is soft.  Add garlic and cook for 30 more seconds, then add broth and tomatoes.

Simmer for 15 minutes.

This next step is optional - use an immersion/stick blender to blend out any of the chunkier veggie bits before adding the dried tortellini.

Add tortellini and stir, then add in chopped spinach.  Cook for about 10 minutes, simmering, until tortellini is al dente.

Ladle into four bowls and top with Parmesan cheese if preferred.

Your tummy will thank you!



Weight Watchers Points Per Serving - 6+ 

Rainy Days & Mondays...

Yes, they always get me down.  It's wet outside, so wet that my yard has turned into a bog that has tried to claim the shoes off my feet.  There has to be a cure for this dreary dampness.  While comfort food immediately comes to mind, a lot of comforting food is not so comforting in calories.  Take the classic and oh-so delicious mac and cheese, for example.  I believe in eating healthy for the entire family and cheese-laden macaroni says, "Heart disease, please" more than, "Mac and cheese - my mom loves me".

It has been a meteorological mess this January for most of us.  I say lighten up the mood. Ignore the weather.  Turn on some beach-y tunes, light some summery candles, and cha-cha-cha-CHOP!

Plentiful Pasta Salad

3 large or 4 medium boneless skinless chicken breasts, cooked and shredded
1 cup seeded and chopped tomatoes (or halved cherry tomatoes)
1 large bell pepper, chopped
1 English cucumber, chopped
1 small can sliced black, green, or kalamata olives
1/2 cup feta cheese, crumbled
1/4 cup good EVOO
1/4 cup of good red wine vinegar
2 tsp. Greek Seasoning or Herbs de Provence or Italian Seasoning
(I used 1 tsp. Greek and 1 tsp. Herbs de Provence)
1 pound box of whole wheat pasta shapes (like whole wheat Barilla bow ties)
(I used two left over boxes of whole wheat Rotini and Penne, half left in each box)
Sea salt and black pepper

- Note -
I get asked all the time about the pre-cooked chicken.  It's super easy and such a time saver if you buy a large package of chicken breasts and come home from the market and cook them.  Preheat the oven to 350, line a large cookie sheet with non-stick foil.  Place chicken breasts on the sheet then bake for about an hour or until no longer pink.  Cool, then either shred and place in freezer bags or put whole pieces in freezer bags.  Ta-da! Most of your meal, already done!


Directions:

Boil pasta according to package directions.  Drain.  In a large bowl, combine pasta and all ingredients, from chicken through feta cheese.  In a measuring cup, combine EVOO, red wine vinegar, and seasonings.  Whisk with fork.  Pour over pasta.  Toss to coat well. Super easy!

This meal is good for when you have family visiting, friends over for poker night, and it will offer days of lunch for work or school.  Barilla makes an excellent whole wheat pasta that does not have the typical grainy taste most whole wheat pastas tend to have.  I buy Boar's Head feta cheese and when possible, feta made from a local goat farm.  The next time your market has a Barilla sale (Lowes Foods sells them 4/$5 often), stock up.  Keep canned olives and seasonings in stock.  If you pre-cook the chicken and freeze it, your grocery bill for this meal will be one bell pepper, some tomatoes, one cucumber, and feta cheese.

Once again another meal where you can make the most of what is in your pantry.  Substitute whatever you do have for the above ingredients - Shrimp, tofu, ham, bacon, cheddar, smoked Gouda, pepperoni, - you get the idea.  If I can convince more cooks to stay in the kitchen instead of running to the merciless golden arches, then take baby steps and use what you've got on hand.  Concentrate more on the healthier aspects once you get in the practice of cooking more meals than eating out.  This dish can get you cooking while putting a smile on your face and ease to your wallet!

A meal that saves you money and from the rainy Monday blues!




Weight Watchers points per serving - 6
(based on the recipe counter online)