Behold, my breakfast for probably the next week plus at work.  Turns out that if you can refridgerate something and then just reheat it, it makes it super easy for breakfast, especially when you’re to work by 7:30 in the morning. It’s a bit bland, though, and I’m probably going to need to find toppings (maple syrup, brown sugar, and nutmeg have been suggested)

Baked Pumpkin Pie Oatmeal

Ingredients

  • 1 15 oz can pumpkin puree
  • .5 c brown sugar
  • 1 t pumpkin pie spice
  • 2 large eggs
  • .5 t salt
  • .75 t baking powder
  • 1 t vanilla extract
  • 1.5 c milk
  • 2.5 c dry old-fashioned oats

Mix everything except the oats and milk until smooth, and then add your milk. Once whisked until smooth again, stir in your oats, and put in a baking dish.  Preheat your oven to 350, and cover your dish as you put it in.  Cook for 30 minutes with the lid on, and remove the lid and cook without the lid for the last 15 minutes.

God bless, quick, cheap, and easy meals that make large amounts of food.  This took about a half hour tops to make, and will serve as one of my two lunch options for the next week or so.  And plus, all you really have to spend money on for this is on the can of tomatoes, and the goat cheese; odds are high you have all the rest of this in your pantry, if you stock it well.

Pasta Arrabiata with Goat Cheese
Lasts 5+ meals as main course

Ingredients

  • 6 T olive oil
  • ¾ T crushed red chiles (you can get these by ordering pizza)
  • 3 cloves garlic, chopped
  • ½ onion, chopped
  • 1 15 oz can of diced tomatoes (original recipe recommended fire roasted, I went for olive oil/garlic diced tomatoes as a can of fire roasted tomatoes goes for around $4 here, honestly, go with whatever’s cheapest for you)
  • half a package of pasta (I used half of a 16 oz package of thin spaghetti)
  • 4 oz crumbled goat cheese (I went garlic and herb flavored)

Heat your oil in a pot over medium high heat, and add your chiles.  Cook for 3 mins, and then add your onion and garlic, and cook for another 4 to 5 mins.  Add your can of tomatoes, stir to combine, and then reduce the heat to medium low, cover and cook for about 20 mins.  Stir a few times during this.

While the sauce is cooking, cook your pasta, so that it finishes at about the same time as your sauce.  Drain the pasta, and then add the finished sauce to the pot the drained pasta is in, and toss the pasta until completely covered in the sauce.  If your goat cheese is not crumbled, slice and tear and add to the pasta, tossing again to coat.  

And then, sit back, because dinner, lunch, whatever is done, in only a half hour and well under $10 spent.

So, it’s payday, which means I just did grocery shopping!  However, the vast majority of those groceries won’t be arriving until juuust after I make this post, so I need a little something something to tide me over until that happens.  Thus, Pasta Puttanesca (yes, it can translate to whore pasta :P).  

This is another one of those super effin’ cheap recipes, especially around the right time of year (farmer’s market has just moved to the Square by us, which means lots of vendors and cheap fresh basil, or basil plants) and with the right pantry.  Also, another really quick recipe.  All you should need to buy is basil, a hugeass can of diced tomatoes, anchovies (trust me!), and the pitted (trust me, it’ll save you a lot of work) kalamata olives.

Pasta Puttanesca
Lasts appx 5 meals, at least

Ingredients

  • Pasta (whatever kind and however much you want)
  • 2 T olive oil
  • 3-4 anchovy filets (trust me on this, you can skip it if you want, but they cook away and add a great flavor base)
  • 1 small onion, chopped
  • a pinch of red pepper flakes
  • 6 cloves garlic, chopped (you know what I’ve said about me and garlic by now, I hope)
  • 1 28 oz can diced tomatoes
  • 10-15 pitted kalamata olives, chopped
  • 1 small bunch basil, chopped
  • 2 T capers (optional, but if you have them on hand, go for it)
  • ½ T brown sugar (I usually add this, but didn’t this time)

Start boiling the water for the pasta while you chop the onion, garlic, olives, and basil.  Once all that’s done, combine the olive oil, anchovies, onion, and garlic, and cook on medium for appx five minutes, or until the onion’s softened.  Then, add the tomatoes, olives, basil, and capers (if using), and simmer on low until the pasta is complete.  Take a taste, add the brown sugar if the sauce has too much of a bite for you.

Once the water’s boiling, add the pasta and cook according to directions, and drain.  Once that happens, add the pasta to the skillet and mix to combine the sauce and pasta.  

And, there you go!  Dinner in fifteen, twenty minutes tops!  Go eat!  Do whatever!  😀

For the record, my weekend starts as soon as I’m out of the office Friday.  😛  As such, let’s get some spicy chicken going on up in here!  Another recipe off of Budget Bytes, and again, for the most part, except for the chicken, coconut milk, and maybe the diced tomatoes, most of this should already be in your pantry!  Yay cheap meals!

Tumeric Chicken 
Lasts appx 4 meals

Ingredients

  • 2 T olive oil
  • Half of a large onion, diced (I used a cippolini, any kind you have on hand would work)
  • 1-2 inches fresh ginger, grated
  • 5 cloves garlic, minced (whatever amount works best for you, really)
  • .5 T tumeric
  • dash cumin and cinnamon and crushed red pepper
  • 1 bay leaf
  • 1 package chicken, diced (breast or thigh, I used boneless skinless thigh)
  • 1 15 oz can diced tomatoes (DO NOT DRAIN)
  • 1 13 oz(ish) can coconut milk
  • salt and pepper to taste

Take the onion, garlic, and ginger and olive oil and saute until onions are tender.  Add the spices and saute for an additional two minutes, and  then add the diced chicken and saute until cooked (7 to 10 mins).  Add the can of tomatoes and bay leaf, and then cover and let simmer for 30 mins.  After 30 mins, turn off the heat, stir in the coconut milk, and season with salt and pepper to taste.

So, this blog’s inaugural post is Budget Bytes’ Tangy Tomato Pasta!  Honestly, part of the reason that I picked this recipe was because it’s super cheap (most of these things, except for feta and maybe the tomato paste, should probably already be in your pantry), and because it’s super quick (this took about fifteen minutes, tops). Great if you’re feeling lazy (or, in my case, throat achey), or if you’re running low close to payday. 

Also, a note: I cook for one, and I’ll try to give you an idea of how long recipes last me, instead of servings. If this is my first time cooking a recipe (which, in this case, it is), I’ll likely edit it after the fact.

Tangy Tomato Pasta
Lasts appx 5 meals

Ingredients

  • Pasta (whatever amount you have handy, and whatever you have in your pantry; alternatively, whatever’s cheapest)
  • 3 T olive oil
  • Several cloves garlic, chopped (I tend to go a little heavier on the garlic; the recipe originally calls for one clove, can be done to taste)
  • Pinch dried basil, dried oregano, salt, rosemary, dried thyme, crushed red pepper (oops, forgot this), black pepper (you can go dried, ground, or fresh, whatever you have handy, really, for all of these)
  • 3 oz tomato paste (half a 6 oz can)
  • ½ t honey 
  • 3 oz feta (half a 6 oz package)

Boil a pot of water.  While you wait for it to reach a heavily rolling boil, in a separate skillet, turn the heat to medium to medium high, and combine the olive oil with the chopped garlic, dried basil, dried oregano, salt, rosemary, dried thyme, crushed red pepper, and black pepper.  Stir, and wait for it to start sizzling, and then cook for one more minute.  Add the tomato paste, turn the heat down to medium, and stir and cook until the mixture is a few shades darker red (appx 2 mins).  Turn off the heat, and add the honey.  Once the pot is boiling, cook the pasta per the instructions, drain, and then add to the skillet and stir until the pasta is coated.  Add the feta (either 2 oz straight to the skillet and stir to combine, with the remainder for garnish, or just all of it to the skillet). 

And then, nom!