Frugal eats - Roasted Veggie Carbonara

Time for another frugal dinner idea, this one is a delicious option when entertaining also.  We serve this meal with French bread, the recipe found here is quick and easy to make, or a garden salad to stretch our budget.  I frequently switch the vegetables in this recipe to whatever is in season, most reasonably priced or I have in the fridge, this recipe is so versatile.

Roasted red pepper, zucchini and mushroom carbonara
serves 24-30

12 cups mushrooms, quartered
12 cups diced zucchini
6 red peppers
olive oil
salt and pepper to taste
2 lbs dry spaghetti noodles
1 lb bacon, we prefer beef bacon
16 cloves garlic, crushed
8 large eggs
2 cups grated parmesan cheese
1 tablespoon black pepper or to taste
5 tbsp dried parsley

Toss veggies in olive oil, salt and pepper to taste.  Place on baking sheets in a single layer and roast until they start to caramelize.  Cook at 400F for about 20-30 minutes.

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is important that the pasta is hot when adding the egg mixture, so the heat of the pasta will cook the raw eggs in the sauce.  Beat eggs, parmasean, parsley and pepper together and set aside.

Saute' the bacon and garlic in a frying pan over a medium heat until crisp.

Cook the noodles according to package directions, reserving 1 cup water from noodles.  After draining water from noodles, toss in bacon and drippings coating noodles in bacon and fat.  Then stir egg mixture into hot noodles (you can add up to one cup reserved water to thin sauce if desired).  Mix in roasted vegetables and then serve.

I hope your family enjoys this as much as we do!

Cheap dinner for many!

When our budget needs a little relief from the never ending stretching this is one of our standby meals.  I find it helpful to have a variety of frugal recipes on hand that can be included in the monthly meal plan so it's not as noticeable when the budget is tighter for whatever reason.  This is a favourite with many of the children and I think they would have it everyday if it was available.  Also as I have stated before some of our children have swallowing challenges, this is a meal they find easier to manage which is a win because it doesn't require any additional preparation for them.

When I make this meal, I always make extra for lunch for the next day.  We enjoy this as a casserole but it can also be used as a filling in burritos or quesadillas to mix it up a bit, so it doesn't feel like the same meal again.

This recipe is adapted from the orginal recipe found in the "Easy Beans" cookbook by Trish Ross and Jacquie Trafford.

Mexican Lentil Casserole

serves 24

vegetable oil (enough to saute vegetables)
6 medium onions, chopped
1 bunch celery, chopped
3-4 grated carrots
6 cloves garlic pressed
16 cups water
4 cups dried green lentils
9 cups cooked rice (preferably brown for nutritional value but white does work)
5 cans tomato paste
4-5 tbsp taco seasoning (you can make your own if desired)
4-6 tsp chili powder (use your judgement how spicey you would like it)

Optional 1 bag crushed taco chips and 2 cups grated cheese

In large saucepan, saute onions, celery, carrot and garlic in oil over medium heat for 5-10 minutes.

Add water and lentils then bring to a boil.  Stir, cover, reduce heat and simmer for 45 minutes.

Do not drain, add rice, tomato paste, taco seasoning and chili powder.  Stir well.  At this point you can serve directly from sauce pan or transfer to a slightly oiled casserole dish.

If serving from a casserole dish top with crushed taco chips and grated cheese, then bake at 350 degrees F for 20 minutes.

Do you have any meals that you use to stretch your budge?  Please feel free to share.