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Menu Plan: The Eggs Have It

Like menu planning? No. Like knowing what we’re going to eat, having all ingredients on hand and not paying more than $10 for dinner..Love it! It’s not easy, but it is so worth it! Even if coupon clipping is not your thing (and it’s not always my thing either) a little bit of dinner planning can save you a lot of money! If you’re just getting started with menu planning, check out my post on How To Menu Plan in One Hour! (seriously, 1 hour!)

Part of frugal cooking, is taking ordinary ingredients and making them extraordinary in simple ways. Sauces and bright veggies make simple food look and taste more gourmet. Do you menu plan? What are you having for dinner this week?

Monday: Italian Scrambled Eggs with Red Pepper Hash Browns

Tuesday: Grilled Chicken and Angel Hair Salad

Wednesday: Easy Calzones with Pre-Made Cesar salad $1/2 Meatball Products

Thursday: Chicken Curry with white rice $1/2 Uncle Ben’s Rice

Friday: Creamy Lemon Spaghetti (meant to make this last week)

And dessert!$.50/1 Marie Callendar’s Fruit Pie


Italian Scrambled Eggs

Italian Scrambled Eggs

Ingredients

  • 1 loaf Italian bread
  • 3 tablespoons butter, plus more to spread on toast
  • 8 large eggs
  • 1 tablespoon prepared pesto sauce, more or less to taste
  • 1 teaspoon Italian seasoning (optional)
  • 1/2 cup shredded mozzarella cheese
  • coarse salt and freshly ground pepper, to taste
  • 1/4 cup shredded Parmesan cheese

Instructions

  1. Heat large skillet over medium heat. Add butter, melt and swirl to coat.
  2. Add eggs and stir gently, scraping and turning over with spatula. As eggs begin to cook, add pesto, Italian seasoning, mozzarella and salt and pepper to taste. Gently scrape and turn more, until thoroughly combined. Do not over stir. Cook for 2-3 minutes or to desired degree of doneness.
  3. Remove from heat, top with Parmesan, and serve with toast on the side or as a sandwich.
http://www.thefrugalette.com/2012/01/menu-plan-the-eggs-have-it/


Grilled Chicken and Angel Hair Salad

Ingredients

  • 4 boneless, skinless chicken breasts
  • 6 tablespoons lime juice
  • 4 tablespoons olive oil
  • 4 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sugar
  • 1 teaspoon garlic, minced
  • 1 tablespoon ginger, minced
  • 12 ounces angel hair pasta
  • 1 red bell pepper , cored, seeded and diced
  • 1 yellow bell pepper , cored, seeded and diced
  • 1/4 cup Italian parsley, chopped
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Place the chicken in a medium bowl. In a small bowl, combine the lime juice, olive oil, sesame oil, soy sauce, sugar, garlic, and ginger. Pour about 1⁄4 of the mixture over chicken, reserving the rest in the bowl. Refrigerate the chicken and marinate for 30 minutes or up to 2 hours.
  2. Heat grill to medium heat.
  3. Remove the chicken from the marinade and discard marinade. Grill the chicken for 8-10 minutes, or until cooked through, turning once. Remove to a cutting board and when cool, cut into 1-inch slices.
  4. Meanwhile, in a large pot of boiling salted water, cook the pasta until cooked through but still firm to the bite, about 4-6 minutes. Drain the pasta and run cold water over it, then drain again.
  5. In a large bowl, combine the pasta, reserved lime juice mixture, chicken, bell peppers, parsley, and crushed red pepper flakes; mix to coat.
http://www.thefrugalette.com/2012/01/menu-plan-the-eggs-have-it/

Easy Calzones

Easy Calzones

Ingredients

  • 2 loafs frozen bread dough
  • cooking spray
  • 24 frozen turkey meatballs
  • 1 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 large eggs , lightly beaten
  • 2 teaspoons milk

Instructions

  1. Preheat the oven to 350 degrees.
  2. Take dough out night before or in the morning to let the dough rise.
  3. Defrost and let dough rise per package instructions.
  4. Roll dough out to about 1/4 in. thick. Cut into sandwich size pieces.
  5. Top each 3 meatballs, sauce,mozzarella and Parmesan. Gather excess dough together at top, into a pouch, and pinch together to ensure filling is completely sealed, with no air holes.
  6. Combine egg and milk into a wash, and brush on top of each pouch. Top each pouch with 1 teaspoon of Parmesan. Serve with warm sauce on top.Bake until golden brown, about 30 minutes.
http://www.thefrugalette.com/2012/01/menu-plan-the-eggs-have-it/

 


Creamy Lemon Spaghetti

Ingredients

  • 12 ounces spaghetti
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1/4 cup lemon juice
  • 2 cups sour cream
  • 1 teaspoon zest of lemon
  • 1/2 teaspoon coarse salt, more to taste, if desired
  • cooking spray
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup Italian parsley, chopped

Instructions

  1. Preheat the oven to 375 degrees.
  2. Cook spaghetti in a large pot of boiling salted water until cooked through but still firm to the bite. Drain.
  3. In a skillet, melt butter with olive oil over low heat, add garlic and stir for 2-3 minutes. Squeeze the lemon juice into the pan and turn the heat off. Add sour cream slowly and stir mixture together. Add lemon zest and salt to taste.
  4. Pour mixture over drained spaghetti and stir together, then pour spaghetti into a baking dish coated with cooking spray. Bake, covered, for 15 minutes. Remove foil and bake for an additional 10 minutes. When you remove it from the oven, squeeze a little more lemon juice over the top. Top with Parmesan cheese and parsley.
http://www.thefrugalette.com/2012/01/menu-plan-the-eggs-have-it/

 

Comments

  1. yummy! looks great! I am hungry now!

  2. Looks absolutely delicious!

  3. That Lemon Spag sounds great. I am going to try that this week.

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