Now that it’s official, I can let you know that I received my layoff notification yesterday. I’ll have 4 weeks of work before I’m on the employment line with so many others. The meetings to tell me, my team, and then the company had been scheduled on Friday…so I was pretty sure it was coming and that’s why I started my recession cooking project. Hopefully I can use it as an opportunity to help others learn to deal with this economy and still eat healthy filling meals.
I’ve started a facebook page to share the rest of the recipes. It’ll be easier for me to share there and I think easier for most folks to follow.
Pasta e Fagioli
1 onion, diced
2 cloves garlic, crushed
1 stalk celery, diced
1 carrot, diced
1 Tablespoon each basil and oregano
1 teaspoon thyme
1 dash each rosemary and red pepper flakes
1 can diced tomatoes with juice
4 cups broth
1 can cannellini beans
1 cup dry small pasta
5 Tablespoons parmesan
In a large pot, saute onion in a small amount of oil until tender. Add garlic, vegetables, and spices. Cook 3 more minutes. Add tomatoes and broth and simmer 30 minutes. Add beans and pasta and simmer about 8 more minutes until pasta is tender. Sprinkle with parmesan before serving.
Makes 5 servings.
248 calories, 45g carbs, 12g protein, 3g fat each
$4.06 total, $0.81 per serving.
Cut some additional costs on this one by using homemade broth from your saved veggie scraps or cooking your own dry beans.