I adore simple recipes. And I love them even more, on days that my daughter doesn’t nap. BudgetBytes has been a lifesaver over the past few weeks.
1 Tbsp olive oil
1 small onion
2 cloves garlic
1 (15 oz.) can diced tomatoes
½ tsp dried oregano
½ tsp dried basil
pinch red pepper flakes (optional)
freshly cracked pepper to taste
½ tsp salt
2 Tbsp tomato paste
2 oz. cream cheese
¼ cup grated Parmesan
½ lb. penne pasta ( i used almost a full box, minus around 15 pieces)
½ (9 oz.) bag fresh spinach ( I used 6 ounces)
Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm. Reagan ate around the spinach…but she ate;)
From start to finish, this dish couldn’t be easier. My crockpot cooks at odd temperatures, so you may not want to follow my cooking time. The original recipe calls for the dish to be cooked on low for 8 hours. My pot cooked this dish in under two hours on the low setting. BudgetBytes always offers up delicious and wallet friendly dishes!
1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)
Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hrs. Near the end of the cooking time, cook the two cups of rice according to the package directions.
After 8 hours, or however long your crockpot normally takes to cook chicken, carefully remove the lid of the slow cooker. Using two forks shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
Enjoy! Thanks again, Budget Bytes!
Delicious breakfast that Reagan and I have been hooked on for the past week.
Organic Apple Butter
1. Mix desired amount of apple butter, peanut butter and honey together in a small bowl.
2. Cut desired number of strawberries into thin slices.
3. Toast Ezekiel Bread.
4. Spread apple butter mixture on toast.
5. Top mixture with sliced strawberries.
What is Ezekiel Bread?
What is Apple Butter?