Letsgetbasted

Budgeting each bite

Archive for the tag “onion”

Cheap Date: Fajitas

How can you go wrong with a quick and easy Mexican recipe to spice up your date?

Here’s what you need for delectable fajitas:

  • 1 pre-cut/packages container of green, red and yellow bell peppers
  • Pre cooked, sliced chicken
  • 1 onion
  • Soft tortilla shells
  • Mexican shredded cheese
  • Salsa

First, sautee the vegetables in a pan with the onions. While that is happening, warm up the tortillas in the microwave (on a plate in between paper towels to prevent sticking). Put the cheese and salsa in separate bowls. Add the chicken in with the vegetables for a few minutes to warm it up. When the vegetables and chicken are done, put them in separate bowls as well. Now you are ready to make your fajitas.

Recommendations: Take a tortilla. Put some vegetables and chicken inside. Top with salsa and cheese. Enjoy.

-Sarah

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Guest Blog: Frittata- Breakfast Any Time, In No Time.

It’s as simple as scrambling eggs, cutting up veggies, and adding seasoning. My mom used to make this all the time when I lived at home. The smell of peppers and onions would fill the air as I barreled through the door, ravenous after expending most of my day’s energy at track, soccer, and/or dance practice. This Italian style dish is one of my favorite home-cooked meals, but I never took the time to try to recreate the deliciousness for most of my college career. It wasn’t until recently that I discovered how simple, affordable, and time-savvy this recipe really is. My mom typically served it as dinner, but is just as good between ciabata bread for lunch, and of course, as a protein-rich start to your day. It’s got the lightly crisped browness of a omelet and the fluffiness of a quiche, and it’s just as good cold as it is hot. Here goes.

Ingredients for Mama’s Zucchini Frittata:

  • Whip up about 8 eggs
  • Onion slided in rings
  • Orange and red Bell peppers sliced length ways
  • Zucchini sliced in coins
  • Salt and pepper

Preparation:

Heat the pan with olive oil and sauté the onions until they’re very brown with a just a dash of salt and pepper. Then, throw in the peppers, and when the peppers are soft, add the zucchini as a top layer. Continue to gently sauté all the ingredients. Once the zucchini is tender (but not over-cooked!), pat it all down, so it creates a flat pie-like layers. Then, pour the well-beaten eggs into the pan, completely covering the arranged layers of veggies, and let it sit. I repeat, do not stir! Then, lightly salt and pepper the ingredients, and cover it up with a lid.

When the eggs are completely puffed up (should take about ten minutes), slide it onto a big plate and flip it over on the other side onto the pan. Since the eggs are already cooked, the flip maneuver is just to brown the other side for a couple minutes. And that’s all there is! Put it on a plate, and serve in slices, like a pie.

About the Guest Blogger: Alicia Hesse

I’m a senior with SMAD major with a minor in Italian and British Communications, graduating in December 2012. I am a staff writer for The Breeze, in addition to having a health column for a year, and a member of the Society of Professional Journalists. I am a group fitness instructor at JMU, teaching boxing, cycle, body sculpt, and yoga, etc. Being an athlete my whole life, and now a coach, I’ve spent a lot of time studying and practicing nutrition and exercise. From a young age I learned this: it feels good to eat well. It’s a pretty simple equation.

My favorite food is definitely hot wings, I love spicy and ethnic food like Thai and Indian. Anything involving balsamic vinegar OR peanut butter (in addition to hot sauce) simply has to be delicious. I’m sort of odd in that I think in flavors first, and how to have those flavors second.

Baked: Makeshift Mac and Cheese

Hey everyone,

I was feeling macaroni and cheese for dinner tonight but I did not want to eat a boxed macaroni and cheese with the powdered cheese, if you can even call that cheese… So I decided to make my own makeshift mac and cheese from some pasta noodles, cheese and a few other ingredients.  It was quite cheesy and easy.  Hope you like it.

What you need:

  • 2 cups raw pasta noodles
  • 1/4 cup chopped onions
  • shredded mozzarella
  • bread crumbs
  • 1/4 cup milk
  • 1/4 lb Velveeta cheese
  1. Boil water and put the raw pasta noodles into the water and leave them in there until they are 3/4 cooked.  Drain the water from the pasta and add the Velveeta cheese until it completely melts into the noodles.
  2. Preheat the oven to 350 degrees
  3. Put the pasta in an oven safe dish and mix in the chopped onions and milk.  Top the mac and cheese with the mozerella cheese and bread crumbs and put the dish in the preheated oven for 10-12 minutes or until the cheese on top has melted.
  4. Enjoy

-Ryan

BYOBowl: Pasta Salad

Happy Friday foodies! I don’t know about you all, but I am so ready for the weekend. For our last Bring Your Own Bowl recipe of the week I decided to make pasta salad. For this recipe you will need:

  • 1 box bowtie pasta
  • 1 red pepper
  • 1 green pepper
  • ½ of a sweet onion
  • ¼ cup olive oil
  • 1 small can sliced black olives
  • ½ can sweet yellow corn
  • ⅛ cup white wine vinegar
  • ⅛ cup apple cider vinegar
  • Salt and pepper to taste

First you will need to start boiling water and then cook the pasta according to the directions on the box. While the pasta is cooking, chop the peppers and onions into small pieces. Once the pasta is cooked, drain and rinse in cold water. Dry the pasta a little and then put it into a large bowl. Add the peppers and onions to the bowl and then drain the corn and olives and add them also. Pour the oil and vinegar over the pasta salad and add a little salt and pepper for seasoning. Then toss it all together and serve. After I made this, I thought a little crumbled feta cheese might be a nice addition, so if you are looking to be adventurous, give that a try. You could also add any other vegetables that you want. This is a cheap and easy recipe that is great for a potluck or barbecue, especially in this nice weather. Enjoy your pasta salad foodies and have a great weekend!

-Kelsey-

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