Sunday 5/9 "Tapenade pasta"

Rachael Ray.

• 1 lb. spaghetti ($1.00)
• 1 pint cherry tomatoes ($1. 60)
• oregano and red pepper flakes
• 1 tblsp. anchovy paste ($3.00)
• 3 tblsp. chopped capers ($1.88)
• 3 cloves garlic, chopped (previously purchased)
• 1 c. chopped olives with brine ($1.00)

Cook spaghetti according to package. Place tomatoes in a pot with EVOO, salt, pepper, and oregano. Cook anchovy paste with 3 tblsp. EVOO. Add chopped capers, crushed red pepper, garlic, and olives with brine. Add 1 c. pasta cooking liquid to veggies, then drain and add pasta. When tomotoes have burst, add to pasta.

The verdict: This is supposed to be served with a seafood entree, and it would be delicious. It was my first time to cook with anchovy paste, and I didn't care for it. I am not a big seafood eater anyway. My kids did not like this, but my husband did. I didn't care for it, but I think it would have been good if I just got some tapenade and dumped it over the cooked pasta. That would have been delicious! Total cost to make: $8.48.

Saturday 5/8 "In Tyler"

We went to Tyler to celebrate my mother-in-law's Masters graduation ceremony. Yay! We had delicious burgers cooked on the grill!

Friday 5/7 "It was a mess"

You know those days were you are literally going ALL day? That was today. I didn't come home except to drop a couple kids off, change, and take one child out. I didn't eat until 9:00 pm (bad, I know!) And then, it was a seriously bad for me pizza craving. I gained 10 pounds in 4 weeks from dr. appt. to dr. appt. I hope that doesn't happen again! I will have a 40 lb. baby! :)

Thursday 5/6 "At the school"

Early Childhood had a program that night, so Dad brought us Chick-Fil-A at the school. Yay, Dad!

Wednesday 5/5 "Mexican pasta"

Rachael Ray.

• 3 poblano peppers ($2.25)
• 1 onion (previously purchased)
• 4 cloves garlic (previously purchased)
• 1 15 oz. can of pinto beans ($0.69)
• cumin, coriander, paprika, chili powder
• 2 tblsp. tomato paste ($0.88)
• 1 c. beer or chicken stock (I used chicken stock--previously purchased)
• 28 oz. fire roasted tomatoes ($1.28)
• 1 pkg. elbow pasta ($1.00)
• 2 c. cheddar/jack cheese ($2.98)
• scallions (optional)

Cook pasta according to package directions. Preheat broiler and char all sides of poblano peppers. Cover and cool. After they are cool, peel the skins and chop the peppers. Cook onion and garlic with EVOO. Add chopped peppers and pinto beans. Season with 1 tblsp each of coriander, paprika, and chili powder and 1/2 tblsp of cumin along with salt and pepper. Add tomato paste and cook for 1 minute. Add beer/stock and tomatoes. Drain pasta and add to pot. Transfer to large serving dish and top with cheese and scallions. Cook under the broiler until cheese is brown and bubbly.

The verdict: I would have also put ground meat in this although the beans are a good protein. The peppers take a long time to char and cool so do these first. Very delicious! Total cost to make: $6.83.

Tuesday 5/4 "Spinach fettuccini"

Rachael Ray

• 1 bag spinach ($2.98)
• 1 pkg. basil ($2.88)
• 1 pkg. fettuccini ($1.00)
• 2 shallots ($1.00)
• 2 cloves garlic (previously purchased)
• 1 cup white wine (previously purchased)
• 1 c. heavy cream ($1.50)
• Nutmeg (previously purchased)
• Parmesean cheese ($1.88)

Bring water to a boil then blanch spinach and basil for one minute. Remove to ice cold water. Put more water in pot to boil for pasta. Cook shallots and garlic in pan with EVOO. Add wine and cook off for one minute. Add cream and bring to a boil. Then season with nutmeg, salt, and pepper. Drain spinach and basil and dry in a towel. Chop. Add one ladle of pasta cooking water to cream. Drain pasta and add to cream. Also add spinach, basil, and cheese.

The verdict: I also added chicken to make this more of a meal than a side. We love fettuccini and the "green stuff" makes you feel healthy.

Monday 5/3 "Nachos"

Sometimes I will just use remaining chips, cheese, and meat with some seasonings to make "nachos". We like it.

Friday 4/30, Saturday 5/1, and Sunday 5/2 "Visiting my parents"

We went to Katy to stay with my parents so the eating was good. Friday was on the road, Saturday was fried fish, and Sunday was a sandwich shop. Mmmm...

Thursday 4/29 "Sandwiches"

We were packing to go out of town and everyone just got PB&J for dinner!

Wednesday 4/28 "Ratatouille Pasta"

This is a Rachael Ray meal.

• 1 box fettuccini ($1.00)
• 1 small onion (already purchased)
• 2 small zucchini ($1.21)
• 1 small eggplant ($1.88)
• 1 red pepper ($0.99)
• basil (already purchased)
• Parmesean cheese (already purchased)
• shredded lettuce ($1.50)

Cook pasta according to package. Chop all veggies and put in a pan with some EVOO and salt and pepper. Cover with lid and cook 10 minutes. Add a cup of cooking water from pasta to veggies before draining pasta. Toss veggies with Parmesean cheese and basil. Add pasta to veggies and sauce. Mix in shredded lettuce.

The verdict: Very fast to make and I like that it used so many vegetables. However, I didn't really get the lettuce. It gave it an interesting texture and crunch, but I am only used to shredded lettuce in mexican or asian dishes. Total cost to make: $6.58.

Tuesday 4/27 "Pizza at church"

We had a training at the church. We got pizza king and the kids got sandwiches!

Monday 4/26 "Hamburger Helper"

Daddy made dinner tonight, and it came from a box.

Hamburger helper $1.61
Meat $2.99
Total: $4.60

Sunday 4/25 "Bell festival"

Nathan and I played in a community wide bell festival all afternoon. We got a boxed lunch from McAlister's and the kids got pizza!

Saturday 4/24 "Date night"

Nathan and I went out!

Friday 4/23 "Bowtie pasta"

This is a Rachael Ray recipe.

• Bacon ($2.98)


• 1 1/2 c. Breadcrumbs (previously purchased)


• Parmesean cheese($2.18)


• 1 red onion ($0.55)


• 4 cloves garlic (previously purchased)


• 2 pints cherry tomatoes ($3.00)


• red pepper flakes, salt, and pepper (previously purchased)


• Bowtie pasta ($1.00)


• arugula ($2.98)


• basil ($2.88)

Chop bacon and cook in a pan (with lid) with some EVOO. Remove bacon to plate to cool. Add breadcrumbs to same pan and cook with parm cheese. Remove bread mixture and add a little more EVOO. Cook onion and garlic with red pepper flaks and salt and pepper, then add tomotoes. COver pot with lid and cook until tomatoes start to burst. Reserve 1 cup of pasta's cooking water to add to pot. Drain remaining pasta and add to sauce. Add arugula, basil, and bacon to same pot. Stir well and then garnish with breadcrumbs.

The verdict: $15.57 to make. I wish I had used Panko breadcrumbs b/c apparently those are the new healthy carb to use. I always cook with turkey bacon, so there is not as much cooking grease. It was a little dry for me, but I think that is because I didn't add enough pasta water. I could also have added a little chicken stock. The pasta shape is fun, though!

Thursday 4/22 "Macaroni and Cheese with Broccoli"

This is a Rachael Ray meal.

• 1 box penne ($1.00)
• 1 pkg. frozen broccoli ($1.00)
• 3 tblsp. butter (previously purchased)
• 2 cloves garlic (previously purchased)
• 3 tblsp. flour (previously purchased)
• 1/2 c. chicken stock (previously purchased)
• 2 c. milk ($3.98)
• 2 1/2 c. cheddar cheese ($2.98)

Cook pasta according to package. Either add broccoli at end of pasta cooking time or microwave it. Melt butter over medium high heat. Add garlic (minced or finely chopped). Add flour and cook for one minute. Add chicken stock and milk (note: this is going to work a lot better with whole milk. Skim does not thicken up as well.) Add in 2 c. of cheese when mixture is boiling. Pour into a serving dish and top with 1/2 c. cheese and garnish and broil until cheese is bubbling.

The verdict: I love making mac and cheese from scratch. A lot of times I will add random veggies that I have left over. I think this time I added a few chicken nuggets that hadn't been eaten! Total cost to make: $8.96.

Wednesday 4/21 "Frozen pizza"

2 Frozen pizzas at $5.75 each = $11.50