SAUSAGE-STUFFED BELL PEPPERS
Tot cos al $9. t: 46
SERVES 4
4 large green bell peppers (6 if small) 1 pound Italian sausage links, removed from casing 1 small onion, chopped 2 garlic cloves, minced 1 teaspoon dried Italian seasoning J teaspoon red pepper flakes Kosher salt Black pepper, freshly ground 1 24-ounce jar tomato and basil pasta sauce, divided G cup Parmesan cheese 1 cup shredded Italian blend cheese Fresh chopped parsley, for garnish
Preheat oven to 350 F. Coat a large roasting pan with cooking spray. Cut tops off peppers. Remove seeds and ribs inside peppers. Set aside. You can cut peppers in half lengthwise to make smaller portions, if desired.
al Tot t: cos 55 $8.
In a large bowl, combine the sausage, onion, garlic, Italian seasoning, pepper flakes, salt, pepper, 1 cup pasta sauce and Parmesan. Mix until well combined. Divide meat mixture among peppers. Cover bottom of roasting pan with 1 cup of pasta sauce and place peppers in pan. Pour the remaining 1 cup of pasta sauce over the peppers. Cover tightly with foil. Bake peppers until stuffing temperature is 165 F on an instant-read thermometer, about 1 hour, depending on size.
CHICKEN PASTA SALAD WITH LEMON VINAIGRETTE OO GINA M
SERVES 4
LEMON VINAIGRETTE
¼ cup lemon juice N cup garlic flavored/infused olive oil 1 tablespoon honey H teaspoon kosher salt G teaspoon black pepper, freshly ground
Remove from oven and discard foil. Increase oven temperature to broil. Sprinkle tops of peppers with shredded cheese and return to oven. Broil until cheese is melted and bubbly, about 5 minutes. Remove from oven and allow to rest for 10–15 minutes before serving. Garnish with parsley.
SALAD
2 cups pasta, cooked (your favorite) 2 cups shredded leftover or rotisserie chicken G red onion, thinly sliced H cup grape tomatoes, halved G cup Kalamata olives, halved G cup basil, roughly chopped G cup toasted pine nuts, optional H cup feta cheese, crumbled
In a small measuring cup, whisk together lemon juice, olive oil, honey, salt and pepper. Set aside until ready to use, or refrigerate in a small glass jar for up to two weeks. In a large salad bowl, toss together pasta, chicken, onion, tomatoes, olives and basil. Add half of the vinaigrette and toss until all ingredients are covered. Finish by adding the nuts and feta and tossing very lightly. Adjust seasoning if necessary. Please note that the pasta will soak up a lot of vinaigrette. Plate salad and serve with remaining vinaigrette.
Doing the math of these meals, I took into consideration that the average kitchen is equipped with basic staples like flour, seasonings, dairy, eggs, oils, vinegars, etc. For price comparison, all of the ingredients for these recipes were sourced at a local Walmart. IN CALCULATING THE COST
K A REN H ERM A N N
is out of budget, substitute cooked and shredded chicken thighs. They are juicier and tastier than breast meat and always a bargain in the supermarket. IF A ROTISSERIE CHICKEN
and what to look for is key. Don’t shy away from private label store brands. They are often a better value and just as good. KNOWING WHERE TO SHOP
BUY FREQUENTLY USED INGREDIENTS when on sale
and freeze for future use. Meats like chicken parts and ground beef are usually offered at special pricing at least two times per month in supermarkets. And “flash-frozen” fish is actually fresher than “fresh” fish, and less expensive.
SCLIVING.COOP | AUGUST 2019 | SOUTH CAROLINA LIVING
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