Preparing quick cheap meals isn't as easy as some may think. Sure, you could just throw together a few odd carrots, some spinach, perhaps a few lettuce leaves and call it a meal, but that's not really appetizing, and even a rabbit would most likely turn their nose up at something like that!
A good quick meal to prepare is often something containing foods of a vegan diet. You could throw together some nice pasta and pumpkins, perhaps create a nice pumpkin sauce if you want to go an extra step further. If you want to add a little meat to the diet, then why not add a bit of minced beef or chicken? Something like that is easy to prepare and doesn't cost much at all
Cheap pasta meals aren't the only thing that you can prepare for the fraction of a price of an ordinary family meal. Have you thought for example of perhaps preparing some salads containing croutons, with a nice mayonnaise dressing to boost? These are all examples of quick cheap meals that you can prepare in a matter of minutes, and that won't drain the bank account either!
A number of other examples that readily come to mind when preparing quick and affordable meals are meat balls, spaghetti and even omelletes. A good thing about these meals is that you can use them for just about any meal of the day and any occasions. Let's say you're hungry during the middle of the day and want to prepare yourself some meatballs. All you'd have to do would be to marinate a few, perhaps throw in some rice or pasta, and voila, there you'd have a fine meal consisting of meat balls.
Of course, preparing quick cheap meals isn't as easy as everyone makes it out to be. There is the odd occasion where you can just have a total mind blank as to what meal to prepare, and it's times like these that just throwing together any ingredients in your fridge that you believe may go well together comes in handy.
And by any ingredients, I'm of course referring to fresh produce and pasta meals. Don't start eating chocolates or snacking out on other unhealthy food, as these foods are not only expensive, but they're also certainly not healthy. Be mindful of what you're preparing, experiment a little, and without too much hassle you should be able to prepare quick, cheap meals for the whole family that everyone will enjoy.
Article Source: http://EzineArticles.com/?expert=John_Hubert
Thursday, September 10, 2009
A Meal That Will Please Anyone - Even Your Mother-in-Law
I'm sure that you've noticed the price increases in your local grocery store. With the way our economy is today who can afford to purchase a variety of different ingredients to prepare a meal that will blow your guests away. I have the answer....inexpensive, delicious and 5 minutes to prepare. The recipe is for Shrimp over linguine with Clam Sauce, oh so scrumptious.
Here's what you need:
2 cans of your favorite Clam Sauce (Progresso makes a good one)
3 cloves of garlic (minced)
1 lb of raw Shrimp (deveined & peeled) approx. 30
fresh parsley
salt & pepper
Old Bay Seasonings
1 stick of butter
1 lb linguine
Before you start your Sauce you will want to get your pasta water boiling. Once the water comes to a rapid boil add your pasta and cook until al dente.
Sautee your garlic in Olive Oil. Add both cans of Clam Sauce, parsley, salt, pepper and Old Bay to taste. Bring to a low boil. Lower your heat to a simmer and add your shrimp (cook until pink) and stick of butter. Once your shrimp turn pink you are finished with the sauce. Take your pasta and toss in with the sauce.
This recipe is 4 Servings. If you're expecting more guests just simply add more Clam Sauce and Shrimp. If you can find Cherrystone Clams on sale that would make your dish even more attractive. Simply rinse your clams, add to a small amount of water and steam until they open. Be sure to serve warm garlic bread and a nice salad. For less than $25 you can make a meal that would impress anyone...even your Mother-in-Law.
Article Source: http://EzineArticles.com/?expert=Jennifer_Shelton
Here's what you need:
2 cans of your favorite Clam Sauce (Progresso makes a good one)
3 cloves of garlic (minced)
1 lb of raw Shrimp (deveined & peeled) approx. 30
fresh parsley
salt & pepper
Old Bay Seasonings
1 stick of butter
1 lb linguine
Before you start your Sauce you will want to get your pasta water boiling. Once the water comes to a rapid boil add your pasta and cook until al dente.
Sautee your garlic in Olive Oil. Add both cans of Clam Sauce, parsley, salt, pepper and Old Bay to taste. Bring to a low boil. Lower your heat to a simmer and add your shrimp (cook until pink) and stick of butter. Once your shrimp turn pink you are finished with the sauce. Take your pasta and toss in with the sauce.
This recipe is 4 Servings. If you're expecting more guests just simply add more Clam Sauce and Shrimp. If you can find Cherrystone Clams on sale that would make your dish even more attractive. Simply rinse your clams, add to a small amount of water and steam until they open. Be sure to serve warm garlic bread and a nice salad. For less than $25 you can make a meal that would impress anyone...even your Mother-in-Law.
Article Source: http://EzineArticles.com/?expert=Jennifer_Shelton
Easy Italian Pasta Recipe - Pasta With Roasted Vegetables & Fresh Herbs
Here is a quick, easy and delicious summer Italian pasta recipe that you just have to make for dinner tonight. Anyone can make this. Your family will feel like they are eating at an authentic Italian restaurant after eating this dish.
But before we get to this recipe, I would like to provide you with a few tips on how to buy the best quality ingredients for this dish.
Tips For Buying Your Vegetables
The key to this dish, or any dish that calls for fresh vegetables, is to educate yourself on how to choose the best ingredients. It can be confusing at the store with all of the different varieties, textures, sizes and shapes that vegetables are available in.
I try to only use organic fruits and vegetables. They may be more expensive, but they are tastier, higher in nutrients, and for the most part, free of any dangerous chemicals.
For this particular dish I use Roma or Plum tomatoes. A Roma tomato is a type of Plum tomato, and to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and making sauces. They are more meaty and have less seeds and juice than other varieties. They also taste better in my opinion.
Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color not only indicates a tastier tomato, but it also is an indication that the tomato has a higher supply of the healthy ingredient "lycopene".
Smell the tomatoes. They should smell fresh and earthy.
Choose tomatoes that are smooth and free of cuts, blemishes and soft spots.
When choosing your squash , make sure it is firm and heavy for its size.
Examine the skin for any cuts or soft spots. Look at the stem and make certain it is not discolored or shriveled.
Choose squash that is smaller and younger as these are usually more tender.
THE PASTA
Am I really going to devote a section of this article to pasta? Can't you just use any old pasta? Does it really make a difference?
In my opinion, yes, it does make a difference. There are many varieties of pastas on your supermarket shelves, but not all are created equal. I have tried many different brands of pasta and always find myself coming back to Barilla.
It just cooks up perfectly, every time. When I say perfectly, I mean "Al Dente". When Pasta is cooked "Al Dente", it should be firm, but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.
INGREDIENTS
Here are the ingredients that you will need. These measurements are by no means set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to suit your taste. Cooking is all about experimentation and I find that many of my recipes evolve over time.
1 Pound of Barilla Pasta - I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish.
3 - 4 Yellow Summer Squash Cut Into 1/2 Inch Pieces
3 - 4 Roma or Plum Tomatoes Cut Into 1/2 Inch Pieces
4 Cloves of Garlic Peeled and Smashed
1 - 2 Tablespoons Fresh Thyme Chopped
1 Cup of Torn Fresh Basil Leaves
1/4 Cup of Fresh Italian Parsley
1/4 Cup Asiago or Parmesan Cheese Plus a bit more for serving
Several Drizzles of Olive Oil
2 Tablespoons of Unsalted Butter
Salt and Pepper to taste
DIRECTIONS
Preheat oven to 400 Degrees.
Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn't take longer then 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but reserve a cup or so of the pasta water. Return the pasta to the pot.
Add the roasted vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper to the pasta.
If the mixture is dry, add some of the reserved pasta water.
Toss and serve. Top with cheese if desired.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Ralph_Serpe
But before we get to this recipe, I would like to provide you with a few tips on how to buy the best quality ingredients for this dish.
Tips For Buying Your Vegetables
The key to this dish, or any dish that calls for fresh vegetables, is to educate yourself on how to choose the best ingredients. It can be confusing at the store with all of the different varieties, textures, sizes and shapes that vegetables are available in.
I try to only use organic fruits and vegetables. They may be more expensive, but they are tastier, higher in nutrients, and for the most part, free of any dangerous chemicals.
For this particular dish I use Roma or Plum tomatoes. A Roma tomato is a type of Plum tomato, and to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and making sauces. They are more meaty and have less seeds and juice than other varieties. They also taste better in my opinion.
Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color not only indicates a tastier tomato, but it also is an indication that the tomato has a higher supply of the healthy ingredient "lycopene".
Smell the tomatoes. They should smell fresh and earthy.
Choose tomatoes that are smooth and free of cuts, blemishes and soft spots.
When choosing your squash , make sure it is firm and heavy for its size.
Examine the skin for any cuts or soft spots. Look at the stem and make certain it is not discolored or shriveled.
Choose squash that is smaller and younger as these are usually more tender.
THE PASTA
Am I really going to devote a section of this article to pasta? Can't you just use any old pasta? Does it really make a difference?
In my opinion, yes, it does make a difference. There are many varieties of pastas on your supermarket shelves, but not all are created equal. I have tried many different brands of pasta and always find myself coming back to Barilla.
It just cooks up perfectly, every time. When I say perfectly, I mean "Al Dente". When Pasta is cooked "Al Dente", it should be firm, but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.
INGREDIENTS
Here are the ingredients that you will need. These measurements are by no means set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to suit your taste. Cooking is all about experimentation and I find that many of my recipes evolve over time.
1 Pound of Barilla Pasta - I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish.
3 - 4 Yellow Summer Squash Cut Into 1/2 Inch Pieces
3 - 4 Roma or Plum Tomatoes Cut Into 1/2 Inch Pieces
4 Cloves of Garlic Peeled and Smashed
1 - 2 Tablespoons Fresh Thyme Chopped
1 Cup of Torn Fresh Basil Leaves
1/4 Cup of Fresh Italian Parsley
1/4 Cup Asiago or Parmesan Cheese Plus a bit more for serving
Several Drizzles of Olive Oil
2 Tablespoons of Unsalted Butter
Salt and Pepper to taste
DIRECTIONS
Preheat oven to 400 Degrees.
Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn't take longer then 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but reserve a cup or so of the pasta water. Return the pasta to the pot.
Add the roasted vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper to the pasta.
If the mixture is dry, add some of the reserved pasta water.
Toss and serve. Top with cheese if desired.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Ralph_Serpe
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