Foodie Friday: Veggie Lasagna

Veggie Lasanga

This past Tuesday — well, I prepared it Monday, then baked it Tuesday — decided to make my very own vegetarian lasagna.  From scratch-ish. I didn’t make the noodles, but I did make the white sauce.

And I must say … mmmm-mmm-mmm!  I mean, if I don’t toot my own horn, who is, right?

I took 6 lasagna noodles, broke them and half and boiled.  Poured a little olive oil in the water while it boiled.  One squash, one zucchini, 1/3 of broccoli stalk, two carrots and one bundle of spinach lightly sauteed with onion, garlic powder, black pepper, pink salt and a little oregano.   I actually let all my veggie sit (marinade) in the seasoning overnight in the fridge.

My white sauce is grated parmesan cheese, flour and skim milk boiled and stir on medium-high heat and poured on each layer as I stacked my lasagna.

And, yes, it was delicious!  And inexpensive.  Servings, between 6-8, depending on how hungry a girl is.

*I know lasagna isn’t typically round, but my skillet was the only deepest and biggest dish for my lasagna.

 

 

S

 

Food Fridays: Country-Fried Potatoes

Country Fried Potatoes

Since we’re talking about breakfast of champions… this is probably not one of them [laughs], but it’s delicious nonetheless.

I like to indulge on the weekends, especially if I’m not out running errands or meeting up with clients.  It’s nice to treat myself.  And what breakfast is simpler than two main ingredients?  A russet potato (one of those large ones that don’t even come in a bag with all of its friends) and grapes.  Right?  And it’s filling, which is even better.

One large russet potato is enough for the whole meal, just me.  You might not even finish it all.  Take your skillet with your choice of oil (I typically use extra virgin olive oil) and put it on medium heat.  While the skillet warms up, skin and dice the potato into cubes.  For more nutrients, keep the skin on after you’ve washed it, then dice it.  Dice 1/4 of a white onion and toss it into skillet (not a quarter cup of an onion, one quarter of the onion itself).  Season with black pepper, pink salt, oregano, garlic powder (you can use fresh garlic here instead) and parsley flakes.  It can take anywhere from 30-45 minutes to make sure the potato cubes are thoroughly cooked and has that nice golden brown color.  Stir frequently as not to burn the potatoes.  Relish in the smell, as I always do. Rinse off some grapes or whatever fruit you’d like to pair your potatoes with, and viola!

Goodness (and carbs) headed for your tummy.

*That pineapple in the background… I destroyed that later.  It was sooo good. 

Foodie Friday: Scrambled Omelet

I try to prepare all my meals as much as I can, because eating at home, is healthy and less costly than eating out.  That’s  including the best meal of the day — in my book — breakfast.

I actually made this on my birthday, since I took the day off and it’s how I spoil myself from time to time. Foodie Friday Scramble Omelet

I call this my scrambled omelet, because honestly, I don’t what else to call it.  And haven’t mastered it presentation yet, but I promise it is much more appetizing than it looks.

2 eggs, 3 pork sausage links, onion, tomato, green bell pepper, and cheddar cheese.

Really simple, really easy, really filling.  Eggs are the second to the last ingredient I add just to make sure the sausage is thoroughly cooked and the vegetables are nicely cooked down (butter helps).  Once everything is evenly cooked, then I toss in two eggs, grate some cheddar cheese, stir it all together until all the cheese it melted.  Sometimes I used this inside of lightly cooked tortilla and make my own breakfast burritos.  And, yes, I am and eggs and ketchup kind of gal.

Food Friday: Baked Salmon in a Brown Sugar Glaze

Salmon is probably one of the most popular fish eaten today.  With all the rage about omega threes and those wonderful little salmon sushi rolls, who can resist having a bit of salmon here and there? That, and I said I would eliminate red meat out of my diet.

With the exception of an In-N-Out double double, animal style burger.  Hmmm! Some things even the good Lord wouldn’t make you give up.  Just sayin’.

Anywhoo, below is my take on a nice salmon meal.  I will say that I am really sad that I wasn’t able to better present my salmon the plate.  I didn’t want to dirty up another utensil, so rather than grabbing a spatula, which I probably should have done, I just spooned out my salmon like the single gal that I am.

Salmon, Rice, Green Beans

My brown sugar glaze is just three ingredients:  brown sugar (duh), mustard, and chopped garlic.

I seasoned my salmon lightly with black pepper, sage, pink salt and oregano.  And a little butter on top.  Normally, rosemary and lemon are salmon’s go-tos, but I was going for something different. Cooked it on 350 degrees for 20 minutes.

Before I prepared that, I made green beans (from a can, $0.69), and four cheese flavored rice from Rice-a-Roni (one box, $1).  Green beans season with onion, black pepper, garlic, pink salt and butter.  The Rice-a-Roni — just follow the instructions.

And the best part is I have enough for leftovers for tomorrow.  Because this single hustlin’ female is all about saving the dollar-dollar bills!

 

Oh, speaking of money, did anyone else get their state refund?  You should have if you filed your taxes on Monday, January 29th.  If have not, get on it.  We can have that whole discussion about no return versus overpaying later.  Just file now!

Foodie Fridays: Chicken Stir Fry

I make stir about every two weeks, because it’s one of the easiest dishes I’ve ever prepared.  It’s usually enough for lunch the next day — my favorite part.

This time I prepared my stir fry using brown jasmine rice, but  before, I was using those Ramen noodles that comes in a pack of 6 and have the overly salty seasoning packets.  Yeah, reminds me of college.  Anywhoo…

This is also of the cheapest meals I can prepare.  When I buy my chicken breast, it’s a family pack which means I get anywhere from 8-10 meals from it. I buy a few packs, to be honest.

I use about 3/4 of a chicken breast when making my stir fry.  Carrots, 0.79 cents a pound at Ralphs (I grab like seven carrots, it’s hardly a pound), broccoli — about two stalks and it runs like a dollar and some change for pound, a can of water chestnuts, 0.89 cents. An onion, white or red, no particular preference.  A bottle of stir fry sauce that says “stir fry sauce” on it.  Reading is fundamental.  That’s between $2.49 -$3.59, depending on the brand and everything else — like my chicken, brown rice and cooking oil — are at home.  I heat the oil in a pan on high.  Throw in my chopped carrots, broccoli, onions and mushrooms.  Let them cook down so they can have a soft crunch taste.  I chop me up some chicken, a little smaller than bite sizes because it ensures the chicken cooks all the way through.  Season lightly with some garlic powder and black pepper. When everything is cooked and chicken has a a golden brown color, add in the stir fry sauce.  I would say no more than 1/2 the bottle (it’s a small bottle, so don’t think I have sauce dependency issues here) should gently coat everything in the skillet.

And voila! Chicken Stir Fry! Faster than delivery.  And there’s place about four blocks from my house that’s pretty fast.

Stir Fry

Foodie Friday: Penne Spaghetti

If you read my post from yesterday, I’m an obsessed advocate for eating and cooking at home.  I like to eat out too, but cooking at home is so cost effective! And delicious.  And never let it be said with any sort of conviction that single gals don’t cook!  Oh, yes we do!  If we’re trying save our money and build a little side business, we adore preparing home cooked meals.  In the words of Sophie Amoruso, “money looks better in the bank!”  (ladies, I suggest you buy or rent a copy of Girl Boss.  I got me a copy for less than $4!)

One of my favorite go-to meals is spaghetti.  It should be a staple in every household if you ask me.  I’m been a spaghetti lover since 3.  It’s sad that I remember that, but I do.  It’s simple and quick to make.  Below is my take on spaghetti using whole grain Penne pasta and ground turkey.  I’m no chef and I’m no photographer.  Just a foodie.  Someone who appreciate a good meal.  If don’t believe, ask my hips

Penne Spaghetti (1)

If you’re at all curious how I made my spaghetti:

  • Boil your pasta how you normally would
  • Because I used ground turkey, I added some milk to my skillet.  Yes, milk.  It makes white meat creamier. How much milk?  Maybe a 1/4 cup.
  • I love seasonings so I added: black pepper, pink salt, sage (goes good with white meat), fresh chopped red onion, garlic powder and dried oregano.
  • Ground meat till brown.
  • I used canned sauce.  Sorry.  I can make homemade sauce, but that requires a lot of tomatoes.
  • I do add fresh tomatoes.  Just one.
  • Add the sauce to your meat.  Your pasta should done about this time if you start cooking the noodles at the same as the meat (just makes sense)
  • Once the sauce has been stirred in with you meat and matches it’s temperature, it’s time to plate eat!

*Homemade garlic bread?  Use any bread you want.  Seriously. Combine melted butter, garlic powder and parsley flakes into a spread which is going to go on your bread.  Put bread into oven at 400 (or whatever) and give it about 10 minutes.