Thursday, August 14, 2008


Well, I've been pretty busy lately dealing with a toddler who suddenly decided to stop sleeping. So, I've been a bit...distracted. I have been taking lots of pictures of meals.

Dinner last night, which was leftover chile relleno casserole (made from fresh chile rellenos from the CSA, roasted, peeled, sliced...yes, that was a weekend chore for sure). It was served with chips, cheese, salsa, and guacamole, and sauteed carrots, squash, and onion.

Bean, corn and brown rice on vacation at Mom's house.

Greek cucumber salad.


Chile Relleno Casserole


As you can see, my photography isn't the best. Most of the time I don't even remember to take a picture until the food is in the tupperware.

Here's a breakdown on the spaghetti:
1 lb whole wheat pasta: $1.00
1 lb zucchini, diced: 0.59
1 28-oz can whole tomatoes: $1.19
1/2 onion: 0.10
2 cloves garlic: 0.08
1 T canola oil: 0.02
marjoram, oregano, basil, salt, pepper: 0.20
4 T grated parmesan: 0.40

Total: $3.58 for 8 servings, or $0.45 per serving

Saute the onion and zucchini in oil until beginning to brown. Add the garlic and saute 1 min. Add the herbs and saute 1 min. Add the salt, pepper, and tomatoes. Break the tomatoes up with a spoon. At this point I used an immersion blender to blend. You could always just use crushed tomatoes.

Meanwhile cook the pasta. Toss the pasta and sauce together, top with parmesan.

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