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.
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.
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
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
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.
Using the same water cook the pasta according to package directions. Drain and add to the wok.
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.
Heat the skillet or wok to medium high heat and toss the pasta and vegetables with the sauce, until heated through. 2-3 minutes.
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In the past I have made my own naan because I was sick of paying $3 for 2 pieces at Publix. Homemade naan is great for eating with Indian food or dipping, but I found mine to be a little small for pizzas. Well guess what I found at Costco recently? A 10 pack of naan for around $4. Yep, I did a little happy dance in the aisle. Now I can make my beloved naan flatbread pizzas all the time. While looking over the package I saw they suggest making sandwiches with it. Why didn’t I think of this before. I grabbed a package and headed home to make my first naan panini.
I kept it very simple with just some leftover homemade roast beef, swiss cheese, horseradish mustard, and fresh spinach. Mainly because this was what I had in the fridge and I was desperate to get a naan panini in my belly.
When cooked on the George Foreman (or panini grill) the naan gets a crispy texture on the outside, but still has that lovely chew on the inside. Using naan in place of bread may be my greatest discovery this year and I’m looking forward to experimenting a little more for some incredible sandwiches.
Roast Beef Flatbread Sandwich
Recipe Type: Sandwich
4 slices of naan
Leftover roast beef
Swiss cheese (either 4 slices or about 1/2 cup shredded)
Handful of spinach
Horseradish mustard (or any spicy mustard)
Heat panini press or George Foreman grill to medium high heat.
Place a few slices of roast beef on one half of the naan.
Top with cheese and spinach.
Spread other half with mustard and fold over.
Press on the grill for 3-4 minutes until cheese is melted.
With the start of a new year the #SundaySupper team is expanding it’s scope. We are working together to also bring you #WeekdaySupper. This month we are focusing on easy weeknight meals, think 30 minute meals. Today I am sharing a quick and delicious bubble up pizza.
I like to think most of the meals I share here would fit into the easy weeknight meals category. Some may take a little bit more time, but it’s all about planning. This dinner is truly simple. Perfect for a quick weeknight meal and also fun to share with friends during your favorite football game.
While this may not be the healthiest, I always serve pizza with a big Caesar salad. Then at least you are getting some greens with your meal. Not to mention Caesar salads are quick and easy to throw together romaine, parmesan cheese, croutons, and dressing and you are good to go.
Bubble Up Pizza for #WeekdaySupper
Recipe Type: Main
2 containers refrigerated biscuit dough (the ones with 5-6 biscuits in each)
2 cups marinara sauce
1 ½ cups shredded mozzerlla cheese
1 cup pepperoni
1 tablespoon chopped basil
Preheat oven to 375 degrees
Cut each biscuit into 4 pieces. In a large bowl toss dough with marinara, 1 cup of cheese, and pepperoni.
Pour mixture into a greased baking dish, top with remaining cheese.
Bake25-30 minutes until browned and bubbly. Top with basil.
For all the delicious #WeekdaySupper ideas this week:
Thanksgiving Day is almost here, one more day to do any last minute grocery store runs and then the cooking marathon begins for many people. I have heard a lot of people that dread have Thanksgiving leftovers, but to me leftovers are some the best part. I love coming up with new ways to use the leftovers so nothing goes to waste. Did you see #SundaySupper this week? So many great ideas, the creativity is amazing.
This turkey soup would be a great choice when the leftover turkey is about to run out. The tortellini adds bulk so you don’t have to worry about having as much turkey. I made this on the smaller side because I was only whipping up a quick lunch for myself, but you could easily double or triple the recipe to feed any guests you my still have hanging around your house.
Turkey Soup for Two
Recipe Type: Soup
2 cups chicken or turkey stock
1 cup frozen tortellini
1 cup leftover chopped turkey
½ cup frozen chopped spinach
Juice from ½ lemon
1/8 tsp red pepper flakes
Salt and pepper, to taste
In a 2.5 – 3 qt stock pot bring chicken stock to a simmer. Add tortellini and cook for 3-5 minutes until they begin to float to the top.
Once tortellini are almost cooked add turkey, spinach, lemon juice, and red pepper flakes. Simmer 5 minutes to meld flavors.
When you need a truly 30 minute meal, seafood is always a great option. Shrimp and petite fish fillets cook up in a matter of minutes. It is hard the beat the amount of flavor you get from this dish with only 15 minutes of cooking. This ranks at the top of my easy baked recipes list. The slightly crunchy and oh, so buttery breadcrumbs melt in your mouth. This baked shrimp is fancy enough to serve to guests, but with just the addition of shrimp you probably already have all the ingredients in your pantry. Keep extra shrimp in your freezer and you are ready to whip this tasty dish up in a matter of minutes.
Since you already popped the cork on that bottle of wine you may as well pour a glass or two. For sides I made spaghetti tosses with canned tomatoes and artichoke hearts and a side salad.
Crispy Garlic Baked Shrimp
#ratingval# from #reviews# reviews
Recipe Type: Main
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
1 lb medium – large shrimp, peeled and deveined
5 cloves garlic, sliced
2 tbsp white wine
¼ cup softened butter
½ cup panko
2 tbsp chopped parsley (optional)
Preheat oven to 425 degrees.
In baking dish comibine, shrimp, garlic, wine, ½ tsp salt, and ¼ tsp pepper.
In a small bowl combine butter and bread crumbs. Sprinkle breadcrumbs over shrimp and bake 15 minutes.