Now THIS was a great meal!
When I saw this recipe over at $5 Dinners, I knew it would fit in beautifully with my weekly menu plans. While most of our veggies aren’t grown in our home garden – yet! – we get a ton of great stuff from Great Country Farms each week, and I just knew that whatever we got would be suitable for primavera.
Let me fess up: This dish was supposed to have yellow squash in it, too. But as I was carrying the squash to the cutting board after washing it, it slipped out of my hand and bounced along the kitchen floor. Now, I like to think my floors are clean. But to eat off them? I wasn’t so sure. So into the trash it went, reluctantly, and on I went with my cooking.
This was a great one-pot dish – it came together beautifully, and the steps were well-articulated and easy to manage. But the real test is, of course, what happens when the dish makes it to the dinner table. The verdict?
Success!
LeeLee and I both had two helpings, leaving enough for another serving for LeeLee’s lunch tomorrow. We’ll definitely be making this one again!
The stats:
Rotini pasta: $1.50 ($0.75/person)
Chik’n “breasts”: $3.50/four ($0.88/person)
Green beans: Prepaid.
Grape tomatoes: $3.00 ($0.30/person)
Milk: $2.09 ($0.52/person)
Salad: $3.99 ($2.00/person)
GRAND TOTAL: $14.08 … or $4.45 per person.
BUT WAIT! This recipe makes an additional meal for lunch tomorrow. So the per-person price goes down even more!
:)
I’m sorry? You threw away uncut squash because it fell on the floor? Instead of rerinsing it? This being of course, a vegetable that grew in the soil and probably TOUCHED dirt while it was being grown?
Hi! Thanks so much for commenting!
I suppose I wasn’t quite clear in my original post. I’d sliced the ends off the squash and peeled it prior to its untimely demise. I would’ve never wasted a good uncut squash — and as a gardener, I’m also no stranger to dirt. :)
Thanks for reading! :)