As I’ve shared many times before, I spend a few hours in the kitchen every weekend and we’ve got fresh and delicious home-cooked meals throughout the week ahead – and beyond! Today’s adventure in the kitchen (and this blog post) isn’t about a new recipe I’ve been waiting to try, but all about my regular routine of ensuring I can always answer the question, “What’s for Dinner?” (and lunch, too, for that matter!)
So what does 8 meals for under $20 look like?
I reserved 4 of the chicken breasts to prepare the Goat Cheese-Basil Chicken that will go in the freezer for easy weeknight meals (2 [2 serving] meals) that can be on the table in 45 minutes. Then I roasted the remaining 2 chicken breasts with all the dark meat pieces. The roasted breast meat (and a few of the thighs) were used to make the Chicken Salad (Quart size container – Easily 4-5 servings), and the rest of the dark meat pieces to be served alongside a salad, rice or potato, for another 2 [2 serving] meals. (I saved the back bones to make chicken stock, too!)
Although I’ve shared each of these food prep ideas before, I thought it worth another post to remind everyone that fresh and delicious home-cooked are always within reach – at a fraction of the cost of going out or stopping at the drive-thru window on your way home from work.
I’m reminded about what I wrote in the “About Joe” section of this blog nearly 7 years ago, and it’s still true today. Here’s an excerpt from that section:
I’ll write about shopping smart and turning leftovers into delightful new creations. I’ll share ideas on dishes that can be made ahead and placed in the freezer to ensure a hot healthy meal after a long day at work.
I believe everyone can enjoy home-cooked meals at a fraction of the cost of going out – and feel good about what you’re doing for yourself and others in the process! Food is a great way to share a part of yourself – and it doesn’t have to be fancy or expensive.
Thanks for joining me on my adventures in the kitchen, and I hope you’re inspired to try some of the recipes and prep-ahead ideas to reduce stress, eat fresh, and enjoy great food together!
Last day of winter break before going back to work tomorrow, so what better way to spend part of it than making homemade fresh pasta, Cavatelli to be exact! My absolute favorite! It’s very similar to a (potato) gnocchi, but made with ricotta cheese, and instead of little dumplings, the dough is rolled into little shells. I posted this very easy (3 ingredients) recipe a while back, and today’s updated post shows the same pasta made with my very vintage hand-crank Cavatelli machine. The previous post, Sunday Cooking, shows a picture of hand-rolled pasta shells. A little more free-form than these more uniform shells, but either way, they’re great! (If you do get your hands on a machine, it’s even more important to have very dry and well-floured dough so it doesn’t get stuck in the machine! Thanks, Dad, for that in-the-moment advice!) It’s a good idea to lay them in a single layer on a sheet pan to freeze so they don’t stick together when put in a freezer bag for storage. Take them right from the freezer into a pot of boiling salted water for 4-6 minutes. They’ll float to the top when ready! Buon Appetito!
Nothing says summer like fresh veggies from the garden! When the abundance of cherry/grape tomatoes is too much to eat now or even give away, why not make this quick and easy (1, 2, 3) fresh roasted tomato sauce? You can enjoy some of it over your favorite pasta today – and freeze in small containers to enjoy when you’re yearning for a taste of summer!
- Wash and dry (remove stems) cherry/grape tomatoes
- Toss with olive oil, kosher salt, and fresh ground black pepper on a sheet pan – roast at 400F for 30-40 minutes until the tomatoes start to caramelize and the juices escape onto the pan. Cool slightly after removing from oven.
- Blend in food processor, little by little, along with a couple of garlic cloves, a handful of Italian parsley, a few tablespoons of olive oil, and more kosher salt and fresh ground black pepper to taste.
That’s it! Enjoy over your favorite pasta and bite into summer goodness!
Truly is as easy as 1, 2, 3 – and 4 – Buon Appetito!
Easy to prepare, light, delicious, satisfying, and nutritious! This dinner can be on the table within 15 minutes!
Prep: 3/4 cup Orzo Pasta, 1/2 cup mixed chopped pitted olives, juice from half lemon, 1 TBSP (each) Butter and Olive Oil, 1/2 cup chopped unsalted roasted pistachios (or I used roasted/unsalted sunflower seeds), 2 Swordfish Steaks (lightly olive oil, salt, pepper).
Bring enough salted water to a boil to cook pasta. Light the grill or heat a grill pan (medium-high). Cook pasta for about 8-9 minutes (to your liking.) At the same time, grill swordfish , turning once. When pasta is to your liking, drain and return to pan. Stir in the butter, olive oil, olives, and lemon juice (salt/pepper to taste.) Remove swordfish from grill and lightly cover with aluminum foil to let rest for a few minutes.
Stir the chopped nuts/seeds into the Orzo pasta mixture and plate up along with the swordfish. Top with a lightly dressed arugula salad (juice from half lemon, light olive oil, salt, pepper.)
So easy, so delicious. Enjoy! Buon Appetito!