Stephen loves Caesar salad. It is his all time favorite meal. Caesar salad used to be our traditional anniversary dinner. That was until we went to the Pasta Moon in, our anniversary vacation spot, Half Moon Bay and tried their Risotto Sea Scallops and tomato […]
Tag: BUDGET MEALS
This is a nice simple 30-minute dish. I was in the mood for something saucy using left over pasta, peas and some Italian sausage. I made a rue using butter, flour and milk but never used it. The sausage dish looked so yummy without it.
1 tbsp olive oil
1 pound hot or Mild Italian Sausage, cut into bite sized pieces
2 large garlic cloves, chopped
1 green pepper, chopped
1 small red onion, thick slices
1 cup green peas
1 pound egg noodles or favorite pasta
3 tbsp butter
1/4 cup grated Parmesean cheese
Salt and Pepper, to taste
Bring a pot of water to a boil. Add pasta and cook until desired doneness. Drain and toss with butter and cheese.
Meanwhile, heat oil in a large skillet over medium heat. Cook sausage until browned and just about cooked through. Add onions, garlic and green pepper. Cook until just tender but not soggy; about 3 to 5 minutes. Add peas and cook until heated. Season with salt and pepper is desired.
This is a recipe I used to make all the time in college. Creamed Tune and Peas has been around since the great depression. I can see why. It is cheap to make, filling and perfect for a rainy day. Traditionally it is served over toast. I like it with a baked potato.
1/4 cup butter
1/4 cup flour
2 cups milk, warmed
2 tsp chicken bullion
Salt and Pepper
1 large can tuna
2 cups frozen peas, thawed
In a saucepan melt the butter over medium heat. Stir in flour until combined and smooth. Whisking constantly, slowly add the milk in a steady stream. Continue to whisk until there are no more lumps. Cook until the sauce starts to thicken slightly. Remove from heat.
Season sauce with the bullion and salt and pepper. Add the tuna and peas. Serve over a slice of toast.
Serve over biscuits, potatoes, rice or noodles
Add shredded Parmesan or cheddar cheese to the sauce
Add chopped cooked carrots and/or onion
A simple soup full of flavor.
2 tbsp butter
1 onion, chopped
Salt and Pepper
1 tbsp chili powder
1 baking potato, peeled and chopped
4 cups chicken broth
1 (16 oz) bag frozen corn kernels
2 cups shredded chicken
1 (10 oz) bag frozen green beans
Sour cream, for serving, optional
In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
Black beans, white beans or kidney beans
Leave out the chili powder
Mushrooms add such a nice rich flavor to the simplest of dishes. Source: Christina Stanley Salerno (Everyday with Rachael Ray Magazine) 8 Chicken Thighs 2 tbsp olive oil 1 tsp fresh thyme Salt and pepper 8 oz mushrooms, halved 1 onion, coarsely chopped 1 (10 […]