Category Archives: Pasta

From the Pantry Peanut Noodles for Budget #SundaySupper

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When you think of budget meals what comes to mind? For me it is a meal I can easily throw together with what I have in the house or on super sale at the grocery store. There are some weeks where I busted my grocery budget the week before so I try to avoid the grocery store all together the next week. Those weeks I have to get creative in the kitchen. It’s a good thing I always have plenty of pasta in the pantry and vegetables in the freezer.

From the Pantry Peanut Noodles - Supper for a Steal

This recipe for pantry peanut noodles is tasty and flexible. You can add in almost any vegetable you have on hand, fresh or frozen, either work perfect. I had broccoli and green beans in the freezer the night I made this. Bok choy, peppers, edamame, sliced carrots, you are bound to have something that could work in this.

Peanut Noodles - Supper for a Steal

If you are in need of a quick lunch or dinner, run don’t walk to your pantry. Every ingredient in this recipe can always be found in my pantry. Plus I love having a go to dish that isn’t boring. Sure I could make pasta with marinara or alfredo sauce at any given moment, but this dish is a little exotic, out of the ordinary and definitely not a boring budget dinner.

From the Pantry Peanut Noodles
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 2-3 cups vegetables (I used frozen broccoli and green beans)
  • 8 oz linguini
  • 3 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • ¾ tablespoon lime juice
  • 1 tablespoon sesame oil
  • 2 cloves of garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
Instructions
  1. Bring a large pot of salted water to a boil. Add vegetables and cook for 1-2 minutes. Strain and transfer to a large skillet or wok.
  2. Using the same water cook the pasta according to package directions. Drain and add to the wok.
  3. While the pasta is cooking whisk together the peanut butter, soy sauce, lime juice, sesame oil, garlic, and red pepper flakes in a bowl, until the sauce forms.
  4. Heat the skillet or wok to medium high heat and toss the pasta and vegetables with the sauce, until heated through. 2-3 minutes.

Adapted from Veggie Belly

 Sunday Supper Movement

Starters, Soups, and Salads

Main

Sides

Drinks and Desserts

Join the #SundaySupper conversation on Twitter Sunday! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest boardfor more delicious recipes and food photos.

Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.

 

Roasted Red Pepper and Goat Cheese Linguine

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Roasted Red Pepper and Goat Cheese Linguini - Supper for a Steal

I’ve really tried to limit the bad carbs during #MeatlessMarch. I didn’t want to fall into the boring steamed veggies with pasta trap that we see as the Vegetarian entrée at so many restaurants. We usually only have pasta about every other week, so I didn’t want us to end up doing more harm than good by going meatless for the month. Eating pasta four nights a week would pretty much void any nutritional benefits we would get from the month.

That said, there is no reason not to indulge every once in a while. Once I saw this pasta I knew I had to make it. I have made a Roasted Red Pepper pasta sauce in the past that I love, but it was missing one key ingredient, GOAT CHEESE! In this dish the red pepper actually tames out the goat cheese, so while you still get a hint of flavor, it’s not a slap you in the face amount.

I know I usually say to substitute if you do not have a specific ingredient, but for this please, please do not use dried basil in place of fresh. I know fresh herbs are a waste of money, buying a huge package then only using a small amount. You will actually use a decent amount in this dish and you can freeze extras to toss in dishes as you need.

My best suggestion for fresh herbs though is to grow your own, or make good friends with your neighbor who grows their own. This year I’m growing basil, rosemary, mint, cilantro, and parsley. My local Ace hardware sells little pots for $1.59 each. I will likely pick up a few more on my next trip. As long as you can remember to water them at least every other day you should have a supply of fresh herbs all summer long.

Roasted Red Pepper & Goat Cheese Linguini - Supper for a Steal

(also let’s just pretend I spelled Linguine right on the picture above, mmkay?)

Roasted Red Pepper and Goat Cheese Linguine
Cook time:
Total time:
Serves: 2 main, 4 side
Ingredients
  • ½ lb pasta (linguine)
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • ½ cup heavy cream
  • 4 oz goat cheese
  • ¼ cup parmesan cheese, grated
  • 2 roasted red peppers, chopped
  • Salt and pepper
  • 1 handful of basil
Instructions
  1. Cook the pasta, while pasta is cooking prepare the sauce.
  2. For the sauce: Melt the butter in a pan over medium heat, add garlic and cook, stirring often, for about a minute. Add the cream, goat cheese, parmesan and roasted red peppers. Mix thoroughly and allow cheese to melt.
  3. Remove from heat, season with salt and pepper. Add the basil and puree with either a hand blender or food processor.

Adapted from Closet Cooking

Four Cheese Macaroni

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Four Cheese Macaroni & Cheese

This recipe actually wasn’t made by me, but my mom. Sometimes we will have dinner get togethers and bring dishes to each others houses. I think this one was right after we go the puppy and he was too young to go play with their huge dogs.

And speaking about puppies… did I ever share any cute puppy photos when we got Wyatt? Yes, I probably did, but here he is back in October at a whooping 6 pounds. As you can imagine he has grown quite a bit. He is now losing his puppy teeth and tipping the scales at about 30 pounds. I will have to share some more pictures of both the dogs next week. Remind me Smile

Wyatt _ puppy

Now back to the cheese, mom did the cooking, but I was in on the tasting and photographing of it and I can assure you it is extremely cheesy and delicious. I’m not sure exactly where she found the recipe, in a magazine probably. I really liked it because of the extra kick from the red pepper.

I can just imagine this mac and cheese at a BBQ this summer, the perfect side for a long and slow smoked pork.

Four Cheese Macaroni and Cheese

Four Cheese Macaroni

Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 12 oz elbow noodles, or any short pasta noodle
  • ½ cup butter
  • ½ cup all purpose flour
  • ½ teaspoon red (cayenne) pepper
  • 3 cups milk
  • 2 cups shredded white cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded fontina cheese
  • 1 cup shredded asiago cheese
  • 1 ½ cups Italian breadcrumbs
  • 2 tablespoons butter, melted
Instructions
  1. Preheat oven to 350 degrees. Cook pasta according to package directions.
  2. Melt ½ cup butter in large pot over medium heat, slowly whisk in flour and red pepper until smooth. Cook 1 minutes, whisking constantly. Slowly add milk, cook an additional 6-7 minutes whisking constantly, until mixture is thick and bubbly. Remove from heat
  3. Toss all the cheeses together in a medium bowl. Set aside 1 ½ cups of the cheese. Add the rest of the cheese and the pasta to the sauce.
  4. Pour into a lightly greased 9×13 pan. Top with remaining cheese.
  5. Mix breadcrumbs and butter together and sprinkle over cheese mixture.
  6. Bake for 35 to 40 minutes.

 

Chicken Florentine Pasta | #SundaySupper #SauteExpress & Giveaway! (Now Closed)

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LOL Saute Express

Have you seen the new Land O Lakes® Sauté Express® Sauté Starters in stores yet? Land O Lakes® has packed a ton of flavor into each little square helping to make weekday dinners simple. No more collecting 5 different spices, measuring, chopping, just toss a square in and let it sizzle then add your chicken, fish, or pork.

Each square contains butter, olive oil and a variety of herbs and spices and they come in four different flavors; garlic & herb (pictured above), Italian herb, savory butter & olive oil, and lemon pepper.

The Sauté Express® Sauté Starters make it easy to get dinner on the table in under 30 minutes. As part of my week of no shopping this past week I cooked up some grouper cheeks that I already had in the freezer. Dinner was quick, flavorful, and couldn’t have been easier. I’m already imagining all the different easy meals I can create.

Chicken Florentine Pasta --- Supper for a Steal

For #SundaySupper this week I wanted to do a healthy pasta dish. Lately we haven’t been eating very much pasta. I think I overdid it on the creamy, heavy pastas and needed a break. This was the perfect recipe to ease back into pasta dinners. This Chicken Florentine Pasta is full of great ingredients and every bite tastes so fresh.

And did I mention how quick it is. Start cooking the chicken and then start the pasta. By the time the pasta is done you can toss it all together and dinner is served.

Chicken Florentine Pasta - Supper for a Steal

I bet you want to get your hands on the Sauté Express® Sauté Starters, so you can make all the delicious recipes the #SundaySupper crew has provided. Land O Lakes® wants you to give this great new product a try. Land O Lakes® has graciously provided me with a full value coupon to send to one of you. Good for one free product. All you have to do is see the contest rules below and enter to win.

Chicken Florentine Pasta -- Supper for a Steal

To Enter the Giveaway (NOW CLOSED):  You can earn up to two entries in the giveaway by doing the following, Mandatory –  Leave me a comment telling me which flavor of the Sauté Express® Sauté Starters you want to try. Optional– For an additional entry tweet about this giveaway and provide the link in a separate comment.

Winners will be chosen via Random.org. Contest closes February 2, 2013 at 11:59pm Eastern Time. This contest is open to US residents only.

To see more of what Land O Lakes® has to offer find them on:


Chicken Florentine Pasta

Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 garlic & herb Sauté Express® Sauté Starter
  • 1 large boneless chicken breast, cubed
  • 8 oz pasta
  • ¾ cup chicken stock
  • 2 handfuls of spinach (about 2 cups packed)
  • 1 cup grape tomatoes, halved
  • Fresh parmesan cheese
Instructions
  1. Heat a skillet to medium add the two Sauté Express® Sauté Starters and allow to sizzle. Cook chicken until done, about 7-10 minutes. Remove chicken from pan and set aside.
  2. Add chicken stock to pan and bring to a slow boil. Allow to reduce to about half.
  3. Begin cooking pasta separately.
  4. Once sauce has reduced, turn heat to low, add back in chicken and any accumulated juices, pasta, spinach, tomatoes, and about ¼ cup fresh parmesan cheese. Toss to combine and allow spinach to wilt.
  5. Serve and garnish with additional fresh parmesan.

 

 

 

 

Sauté Express® Chicken Recipes:

Chicken Florentine Pasta by Supper for a Steal

Creamy Lemon-Chicken w/ Artichokes by girlichef

Chicken Parm Tenders over Spinach & Orzo by Momma’s Meals

Sizzling Chicken and Green Bean Stir-Fry with Almond Cilantro Rice by Mama.Mommy.Mom

Garlic and Herb Chicken Fettuccine by in the Kitchen with KP

Italian Chicken Pasta Wrap by Big Bears Wife

Creamy Parmesan Pasta with Chicken & Mushrooms by The Messy Baker

Creamy Chicken Enchiladas by That Skinny Chick can bake

Shells with Chicken and Pancetta by The Foodie Army Wife

Capellini Pomodoro with Italian Herb Chicken by Mom’s Test Kitchen

Garlic and Herb Chicken Pasta Toss by Ruffles & Truffles

Sauté Express® Fish and Seafood Recipes:

Easy Cajun Shrimp Pilaf by Daily Dish Recipes

Crabmeat stuffed Flounder Roulades by The Girl in the Little Red Kitchen

Cod Fillet with Lemon Pepper Ginger Sauce by Kimchi Mom

Herb Lemon Butter Tilapia with Sauted Veggies by Crispy Bits and Burnt Ends

Blackened Tilapia Po’ Boys by Juanita’s Cocina

Tomato-Basil Shrimp with Orzo and Feta by The Weekend Gourmet

Sauté Express® Ham and Pork Recipes:

Ham and Vegetable Frittata by Magnolia Days

Savory Butter and Olive Oil Pork Chops by In the Kitchen with Audrey

Skillet Lemon Pepper Pork and Orzo by Family Foodie

 

 

 

 

 

 

 

 

We have a special Pinterest Board to Showcase #WeekdaySupper with Sauté Express® Sauté Starter we will feature a new recipe every day for the next month.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Disclosure: The author received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

Shrimp with Orzo

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Shrimp and Orzo - Supper for a Steal

This shrimp with orzo is one of those easy weeknight meals that tastes like a million bucks. What is your go to dish when you are in a time crunch? I love cooking with shrimp because it cooks so darn quick. Just a few minutes and you have a tasty dinner.

Recently I have had a few kitchen failures. Please tell me it happens to us all. We sit down to dinner and I can’t help but think this dish is missing something. I can’t quite pinpoint what it is so until then those recipes are put on the backburner. But oh my this shrimp was not one of them. My mouth is watering just looking at the pictures again. The combination of tomato, feta, and cilantro is a match made in shrimp heaven. Plus who doesn’t like orzo. It is such a versatile pasta that I always try to have a box in the pantry. You can toss some in soup, make casseroles, or delish shrimp dishes like this one.

I happen to be a huge cilantro fan and even though it might sound like an odd combination it works wonderfully in this dish. If you are on the “cilantro tastes like soap” side then you may substitute fresh basil or another herb.

Shrimp and Orzo -- Supper for a Steal

Shrimp with Orzo
Recipe Type: Main
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 ¼ cup uncooked orzo
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 medium tomatoes, chopped
  • 2 tablespoons lemon juice
  • 1 ¼ lb shrimp, peeled and deveined
  • 2 tablespoons fresh cilantro, chopped
  • ¼ teaspoon pepper
  • ½ cup crumbled feta cheese
Instructions
  1. Cook orzo according to package directions.
  2. In a large skillet sauté garlic over medium heat in olive oil for 1 minute. Add tomatoes and lemon juice. Bring to a boil for 2-3 minutes.
  3. Reduce to a simmer and add shrimp. Let simmer 5-7 minutes until shrimp are cooked though.
  4. Drain orzo. Add orzo, cilantro, and pepper to skillet. Toss to mix. Sprinkle with feta cheese.

 

Adapted from Taste of Home

Foodie Friends Friday

Today I’m linking up with Foodie Friends Friday