Warm, cool, warm, cool. Welcome to springtime in Nebraska! You think the weather is unpredictable? Take a look at my Mondays! On days like this I pull out one of my Crock Pots, and fill ‘er up! This week I used up some near-forgotten ingredients in Italian Crock Stew with Italian Vegs and Garlic Bread. Quite a filling dish.
As usual, I forgot to thaw the meat, so I had to let it thaw somewhat and put this together at around 1:30 on Hi, instead of at 9:00 on Low. No matter, it turned out great. Into the pot went about 1/2 cup canned spaghetti sauce (leftover) and 1/2 cup water. I added 1/4 cup of acini di pepe (tiny bead-shaped pasta) leftover from a soup last fall, about a pound and a half of beef stew meat, a cut-up zuchinni, another 1/4 cup of the pasta, the last cup of sauce, and another cup of water. Clicked that to Hi, and got on with the afternoon’s activities.
I steamed one package of Italian blend vegs (could have added to the stew, but chose not to). Then I sliced half of an Italian bread loaf, spread with butter, sprinkled with garlic and Italian seasonings, and broiled for about 5 minutes. Mangia! The meal was colorful, filling, nutritious, and so yummy. Not to mention, it was a budget saver!
half a can of spaghetti sauce .42
half a package of acini di pepe .35
beef stew meat from Aldi 1.47 # – $2 = 2.84
one zuchinni .43
Italian blend vegs $1
Italian bread .50
butter, garlic, herbs about .05
milk for four .40
Total for the entire meal: $5.23 (extra stew for a lunch)
There was a lunch of stew leftover, which I may turn into a soup for two by adding beef broth and water. The biggest cost was the meat, but when you’re cooking for a teenager, well, the protein matters.
What’s your best meal deal this week?