DAY 3 - PASTA NIGHT

 (Baked Eggplant Parmesan with Pasta & Panzanella Salad)

Pasta Night is our theme for Monday.  I put it at the beginning of the week since it's easy to throw together...generally.  Some days I may take a little more time in planning and preparing the meal, but if things are crazy as we start into another school/work week I can just make spaghetti.  That means I can make dinner for as cheap as $2.00!  Some of our favorites are the Baked Eggplant Parmesan & Panzanella Salad (pictured above), Homemade Mac & Cheese, Lasagna, Chicken Spinach Fettucini, Crock Pot Lasagna and Spaghetti Bake.  Even though we call it Pasta night, anything Italian works.  The kids requested Lasagna and Zuppa Toscana Soup for our Back to School dinner.  If I choose to bulk up our dinner, there's a better chance of leftovers.  That helps keep my budget in check!

 A fresh green salad compliments any pasta dish!

 I'm lucky to have a photo of this baked zucchini at all, the kids ate it so fast!!!  I just dipped the zucchini in a beaten egg and then in a mixture of panko and Italian seasoning.  I placed them on a cookie sheet and baked in a 425 degree oven for about 5 minutes on both sides.  Adjust time to crisp up and brown the coating.

WHAT TO HAVE ON HAND:

PASTA - look for sales on pasta and stock up when they are really low.  The last time I stocked up on dried pasta it was $0.50/lb!!!  Even at $1/lb. it's still a great deal for dinner.  I have made my own pasta once....and stocked up on durham wheat to make my own semolina flour and try my hand at pasta making again.  I'll post recipes when I do.

SAUCE - I shop strictly for my budget with this one.  The least expensive is generally Hunt's canned pasta sauce at Walmart. Buy what makes you happy and works in your budget!  I've also made this Guiltless Alfredo Sauce from Our Best Bites.  Delicious on pasta, pizza or dipping bread in!

VEGGIES - I think the key to any dish on Monday night is the veggies.  In a pinch, I can make some pasta with sauce and call it a night.  If I add roasted veggies to our pasta, it becomes a feast!  I love shopping at Superstition Ranch Market (check out what local farmer's markets you may have in your area) for fresh veggies at a great price.  You can also use your veggies as an appetizer (baked zucchini) or a green salad.  Top your salad with an Italian dressing or balsamic vinaigrette.  To roast the veggies:  Just cut/prepare, then toss in a bowl and mix with a little olive oil.  Place them on a cookie sheet and season with kosher salt & fresh ground pepper and Italian seasoning and bake at 425-450 degrees for 30-45 minutes.  They can be a side dish or placed right on top of your pasta.  YUM!!! 

BREAD - A 99 cent loaf of french bread from the grocery store is a quick and easy solution.  I slice the loaf and either make garlic bread or a cheesy bread.  Another easy option is visiting Alpine Valley Bread Outlet and picking up an herb round loaf.  I slice it thin, spray both sides with olive oil and put it under the broiler to toast each side.  Watch it, it browns quick! So delicious.  

RECIPES:

Baked Eggplant Parmesan

(No set recipe for this, I adjust it to how much eggplant I have.)

one bowl of egg wash (1-2 eggs beaten with a little water or milk)

one plate of bread crumbs mixed with grated parmesan cheese (I currently have a mixture of Panko [Japenese break crumbs] and seasoned bread crumbs)

I peel and slice the eggplant into1/2 - 3/4 inch slices.  Then dip in the egg mixture, then the bread crumbs/paremsan mixture.  Place on a cookie sheet and bake at 425 degrees for 7-10 minutes on each side.  We place the slices on top of the pasta and cover in sauce.

Panzanella Salad

(Again, not a set recipe.  I searched online and for ideas and put it together.  It may not be authentic, but it was delicious)

4-6 cups of 1 inch cubed bread

Tomatoes - Red Onion - Red Bell Peppers (you can use any veggies you want)

Drizzle olive oil on the cubed bread and toast in a large skillet.  When toasted I place in the bowl or platter I'll use at the table.  Then I place a little more olive oil in the skillet and put my sliced onions in.  I saute until softened and then add the tomatoes and bell peppers and toss with a little balsamic vinegar, some capers and a little Italian seasoning.  Then pour the veggies over toasted bread, salt and pepper and toss.....so yummy!

Zuppa Toscana Soup - recipe from twopeasandtheirpod.com

(I LOVE SOUP!!!  Bonus that a big pot fills us up for dinner and a lunch or two - budget friendly!)

1 lb. Italian Sausage 

1 1/2 tsp. red pepper flakes (I used 1 tsp)

1 large white onion, diced

4 slices of bacon, chopped

3 cloves of garlic, minced

8 c. chicken broth

2 c. water

1 c. heavy cream (I just used the 1% milk from the fridge - it was great!)

3 large russet potatoes, peeled and chopped (if your potatoes are smaller, just use more)

3 c. kale, washed & roughly chopped

salt and pepper to taste

In a medium skillet, saute the Italian sausage with the red pepper flakes.  Drain excess fat, set aside.  In a large soup pot, saute the bacon.  When the bacon is halfway cooked, add the onions and garlic.  Saute until the onions are tender - about 5 minutes.  Add the chicken broth and water.  Bring to a boil.  Add the potatoes and cook until soft, about 30 minutes.  Add in the heavy cream (or milk) and sausage and cook until the soup is heated.  Stir in the chopped kale.  Season with salt and pepper.  Serve hot.

Serves 8.  Our family enjoyed this for dinner and a couple of lunches!