Italian Sausage & Mushroom Pasta Bake (30 Minute Meal)

Looking for more penny pinched recipes? Here you go!

 

Ever have one of those nights when everything going so right just goes wrong? 

That was my night last night.

Even though our power went out throughout the day, we lost our cable and internet service (again – ugh), I was determined to make the very best of things.

Two of my three kids were playing outside, and I had this happy helper hanging out with me. ;)

We finished putting together a double batch of dinner.

And then . . .  (sigh) . . . this happened. (For those of you not on Facebook, just trust that I had a big mess of pasta all over my floor ~ gross!)

Thankfully that extra batch of dinner saved the day, my favorite dish (miraculously) wasn’t harmed, and dinner came off just a few minutes than later than planned.

 

Success? ;)

The dish was so good, and it matches up well with a few sales at Publix, Kroger and Giant Eagle this week.  And, if I hadn’t had to clean up an entire pan of pasta I would have easily gotten dinner done in less than 30 minutes! Here’s the recipe so you can try it out (hopefully without the cleanup?) too.

Recipe

Ingredients

  • 1 lb penne pasta
  • 3 tablespoons extra virgin olive oil
  • 1 lb bulk Italian Sausage
  • 1 pound sliced mushrooms
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup Parmesan cheese
  • 8 oz. shredded mozzarella

Instructions

  1. Place oven rack 6 inches from the top of the oven and preheat broiler in oven to low.
  2. Cook pasta according to package directions.
  3. Meanwhile, heat 1 tablespoons of olive oil in skillet over medium high heat.
  4. Cook sausage until crumbly and cooked through, then remove sausage from skillet, reserving the fat in the pan.
  5. Pour additional 2 tablespoons olive oil into pan.
  6. Saute mushrooms and garlic until mushrooms are cooked through, about five minutes.
  7. Add sausage back to skillet and pour in heavy cream and Parmesan cheese.
  8. Season with salt and pepper and heat to a simmer, cooking until the sauce starts to thicken a bit (about five minutes.)
  9. Pour into 9x13 baking dish and sprinkle with mozzarella cheese
  10. Broil in oven for 4-5 minutes, until mozzarella is bubbly. Enjoy!
  11. Makes 10-12 servings.
  12. (Note: you can also bake in two 8x8 baking dishes, if you want to freeze one for later. If so, don't bake the one to place in the freezer - just cover well with foil and freeze, then let it thaw out and bake prior to serving after you've frozen it.)
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Note – you can easily substitute the sausage for chicken if you’d prefer!


Here are the best sales I see to watch for this week (as of 6/18/14):

  • Ronzoni Pasta on sale BOGO $1.49 at Publix, use $.75/1 Ronzoni 150 coupon if included in sale
  • Market Pantry Pasta on sale $1, use $1/3 Market Pantry Pasta
  • Barilla Pasta on sale $1 at Giant Eagle, use $.55/1 or $1/2 coupon from the 4/27 or 5/18 Smart Source insert (starts 6/19/14)
  • Johnsonville Italian Sausage on sale $3.99 at Kroger and Giant Eagle (starting 4/19/14), use $1/1 Johnsonville Sausage
  • Baby Portabella Mushrooms on sale $1.89 at Publix

Recipe adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Menu Plan Monday: Week Of 6/16/14

 

Zax Sauce

Have you made your menu plan yet for the week? I’m keeping it (very!) simple here this week because we’ve got quite a few busy nights, so here’s what I’m thinking . . .

  • Monday – Sandwiches on the way out the door (my kids have gymnastics and Ultimate Frisbee – it’s a busy night!)
  • TuesdayGrilled Chicken Tenders, Mashed Potatoes, Veggies
  • WednesdayOlive Garden Fettucine Alfredo, Salad, Bread
  • Thursday – Date night probably enjoying that free Outback Appetizer – I just realized that all 3 of my kids will be gone for an hour and a half on Thursday night and my hubby and I haven’t had a date in months ~ I’m so excited!
  • Friday - Homemade Chicken Tenders with Zax Sauce – my kids are missing Zaxby’s up here in Ohio, so I figure this will be a fun Friday night treat ;)
Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

Nutella Cinnamon Rolls

Looking for more penny pinched recipes? Here you go! 

Need an easy recipe to treat your family to this week? Since Nutella is on sale at both Publix and Walmart this week, try out these yummy Nutella Cinnamon Rolls! They’re simple to make, and if you’ve got kids home for summer this would be such a fun treat. Here’s the recipe . . .

 

Easy Nutella Cinnamon Rolls

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

  • 1 can of crescent rolls
  • 3/4 cups Nutella
  • 2 tablespoons cinnamon
  • 3/4 cups of powdered sugar
  • 3 tablespoons of butter
  • 1 teaspoons of vanilla

Instructions

  1. Roll out the crescent rolls on a flat surface, make sure all the edges are closed with no gaps. Spread Nutella all over the the dough
  2. Sprinkle cinnamon over the Nutella layer
  3. Roll up the dough from the short side, into a log
  4. Cut into 1/4 inch rolls to make eight rolls
  5. Bake at 350 for 12-15 minutes.
  6. While rolls are baking, make icing:
  7. Melt butter
  8. Mix powdered sugar and vanilla with the melted butter. Add a little milk if you need it to be thinner.
  9. Once rolls are done, spread icing over rolls. Yum!
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Here are the best sales I see to watch for this week (7/11/14):

  • Nutella $3 at Publix or $3.48 at Walmart, use $1/1 Nutella recent printable (no longer available) or $1 off coupon from the 5/4 Smart Source insert 
  • Pillsbury Crescent Rolls $1 at Publix, use $.40/3 coupon from the 4/13 Smart Source insert 

Cinnamon Roll Pancakes

Looking for more yummy breakfast treats? Here are a few to try out:

Recipe adapted from Averisecooks.comThanks to I Heart Publix for the coupon matchups.  If you need a little more menu inspiration, go HERE.  

Menu Plan Monday: Week Of 6/9/14

Slow Cooker Buffalo Chicken Sliders

 

Have you made your menu plan yet for the week? I’ve almost decided to just start planning two big meals each week on Monday and Tuesday, then have leftovers and breakfast for dinner on Wednesday and Thursday. (Is that awful? Some weeks menu planning and grocery shopping can wear a momma out!)

 

I don’t know about you, but with my kids home from school this summer I feel like I’m feeding someone all. day. long. ;)  Here’s a peek at what’s on the menu plan right now (hopefully it’ll stick ~ it’s a pretty easy week!)

 

  • Monday – whatever my hubby comes up with ;)  (I’m going to be on ABC6 Columbus with my friend Lynette from Cleverly Simple ~ if you’re a reader here in the Columbus area I’d sure love for you to tune in between 5 and 6:30!)
  • TuesdayLasagna, homemade bread and salad (my son actually requested this one for the week ~ I was so surprised!
  • WednesdayBuffalo Chicken Sliders
  • Thursday – leftover buffet
  • Friday – Dinner out while traveling to visit family – so excited!
Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

4 Ingredient Stove Top Roast with Onion Gravy

Looking for more penny pinched recipes? Here you go!

When my 14-year old asked for a roast this week (the kid loves beef, but I make a lot of chicken around here), I had to oblige. (How often can you say no to a growing teenage boy who actually wants you to cook a meal?) And of course, when I saw roasts were on sale at our local Giant Store Buy One Get One Free, roast was on the menu.

 

(Have I mentioned lately how important it is to make recipes based on  your sales ad? So yes, when chicken’s on sale we have chicken, when beef’s on sale we get beef. It helps your budget so much when you menu plan strategically!)

Because making a penny pinched meal always makes me happy, I of course had to do the math on what this dinner cost. (I know, I’m weird that way but I really do calculate the price the entire time I’m cooking.) Here’s the breakdown:

  • Roast $6.77 (on sale Buy One Get One Free at Giant)
  • Baked Potatoes $1.25 (used half of one 5 lb. bag – on sale for $2.50)
  • Onions $.49 from Aldi
  • Green Beans Market Pantry Canned Veggies that I bought for $.41 a few weeks ago)
  • Biscuits $1 (I’m guessing on this one – my husband had them in his fridge whenever he was up here in Ohio ahead of us)
  • Total = $9.92 to feed our family of 5 with leftovers or $1.98 per person ~ and much cheaper than it would have been at a restaurant!
Okie dokie, here’s the recipe so you can penny pinch a meal for your family too.)

4 Ingredient Stove Top Roast with Onion Gravy

Ingredients

  • 4 onions
  • 1 bottom round roast
  • salt & pepper
  • 1 tablespoon white vinegar
  • 1 tablespoon all purpose flour
  • 1/2 cup water

Instructions

  1. Place onions in bottom of large pot.
  2. Season roast well with salt and pepper, and place it on top of the onions.
  3. Pour vinegar around the bottom of the roast (no additional liquid will be needed - the roast will make its own gravy.)
  4. Heat over high heat to simmering, then reduce heat to low and cook 3-4 hours covered (3 hours was plenty for ours), without taking the lid off while it's cooking.
  5. Remove roast from pan.
  6. Whisk together flour and water.
  7. Pour flour mixture into drippings on the skillet ~ stir until thickened.
  8. Carve roast and serve with gravy.
  9. Enjoy!
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Here are the best sales I see to watch for this week (as of 6/4/14):

  • Publix Sirloin Tip Roast on sale $4.49/lb
  • Bi Lo Bottom Round Roast on sale $2.99/lb
  • Winn Dixie Bottom Round Roast on sale Buy One Get One Free $2.99/lb
  • Kroger Vidalia Onions on sale $.59/lb or $.99/lb at Publix (also check Aldi for these if you have one nearby)
  • Serve with Simply Potatoes BOGO at Publix and Winn Dixie (use $1/2 coupon from the 6/1 Red Plum insert)

Recipe adapted from AllRecipes. Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Menu Plan Monday: Week Of 6/2/14

 

I’m so excited to actually have a stocked pantry, fridge and freezer this week, and finally make a real menu plan! There are so many restaurants here in Columbus that we want to try out, but I know sticking to a menu during the week will help us stick to our budget and then we can splurge on the weekends. Here’s what we’re planning this week . . .

 

Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

Apple Snicker Salad

 

This has become one of my most favorite recipes, and since so many of the items are on sale this week at Publix I figured it was the perfect time to share!  It’s easy to make, takes only a few minutes to throw together, and is sooooo good.  I’m convinced Snickers are good for you since they have peanut butter which of course is protein, and apples are a fruit so this is health food (right?) Here’s the recipe if you’d like to treat your family or friends too. ;)

 

Apple Snicker Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 6 regular size Snickers candy bars, cut up into 1/2" chunks (or 1 bag of Snickers bites)
  • 6 Apples (I use Gala but any apples will work - cut into chunks bite size)
  • 1 (5 oz.) package instant vanilla pudding
  • 1/2 cup milk
  • 1 (12 oz.) tub cool whip thawed
  • 1/2 cup caramel ice cream topping

Instructions

  1. Combine Cool Whip, milk and dry pudding in a bowl with a whisk
  2. Stir in cut up apples and Snicker pieces
  3. Drizzle with caramel
  4. Refrigerate until ready to serve
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Here are the best sales I see to watch for this week (as of 5/28/14:)

  • Granny Smith or Gala Apples $3.49/3 lb at Food Lion
  • Snicker Bites $2.50 at Publix, use $3/2 Snickers Bites or $1 off coupon from the 4/27 Red Plum insert
  • Smuckers Caramel BOGO $2.69 at Bi-lo or regular price $2.48 at Walmart, use $1/1 coupon from the 5/11 Red Plum insert
Recipe adapted from Just a Pinch.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Chocolate Chip Banana Muffins

Looking for more penny pinched recipes? Here you go!

This might just be my favorite muffin recipe on the planet. They’re perfect, and as we’re cleaning out the freezer to get ready for our move, I had plenty of ripe bananas to make up a double batch. (Did you know you can freeze bananas?)

 

If you’ve never frozen bananas before, it’s easy ~ just pop them in the freezer (skins and all), then when you’re ready to use them let them sit in a bowl on the counter until they’re thawed. The skin will just peel off (the banana will kind of ooze out ~ gross, I know), but you’ll have the absolute best baked banana recipes you’ve ever eaten.

 

You can make these using only whole wheat flour, mix half regular flour and half whole wheat flour, or just use all regular white flour.  (I make them using whatever I have on hand, and they always turn out perfectly –  you can’t mess them up!) So, ripen up some bananas, pull out your mixer and get ready to bake ~ your family will be so glad you did (if you don’t gobble them all down yourself!) ;)

Chocolate Chip Banana Muffins

Ingredients

  • 3 ripe bananas
  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 1 1/2 cups whole wheat flour (can substitute with regular flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup chocolate chips

Instructions

  1. Pre-heat oven to 350.
  2. Combine bananas, oil, sugar, vanilla & egg in a large bowl; mix well.
  3. Mix dry ingredients in a separate bowl. Add flour mixture to banana mixture, mixing just until blended (ignore lumps).
  4. Fill muffin tins 2/3 cups full.
  5. Bake 20 minutes, cool & enjoy!
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Note that you can easily double this recipe – and every time I’ve made it we’ve wished we had more so I definitely recommend a double batch. Happy baking! 

 

Thanks to my friend Nancy from Real Food Allergy Free for the recipe.  You may want to also try out her Banana Chocolate Chip Oat Muffins which are wheat and egg free!

 

Need a little more recipe inspiration? Go HERE

How To Remove Stains From Glass Bakeware

How to Remove Stains From Glass Bakeware

Okie dokie folks . . . remember when I shared my dilemma of my pitiful glass bakeware that’s been taken over by cooking spray? Well I figured out something that worked, and I’m tickled with the results (and how easy it was!) Here’s what I did:

  1. Sprayed oven cleaner all over the cookware.
  2. Let it sit for an hour.
  3. Scrubbed it off (it came off pretty easily with a dry cloth, but it went even smoother when I used a Mr. Clean Magic Eraser on it)
  4. Washed it in hot water and Dawn dish soap (well), then again in the dishwasher to make sure all the oven cleaner was removed.

The smartest idea that came through all this? Jennifer shared a tip to buy an Aluminum Oil Sprayer which you can fill with olive oil instead of using cooking spray, and I thought that was brilliant. I found this one for $9.99 and am thrilled to have that as an alternative so I won’t make a mess on any more dishes! (You can also use butter instead of cooking spray to grease your pans, but that’s hard to do for certain recipes like muffins.)
There you have it! Lots of people suggested vinegar, baking soda and brillo pads for cleaning, and I did try that first but they didn’t even make a dent in the mess I had on my bakeware. If you’ve got any other suggestions I’d love to hear them though too!

Corn Dog Muffins

Looking for more penny pinched recipes? Here you go!

Corn Dog Muffins

I really (really) wanted to make this recipe to share with you today. I shopped my pantry for all the ingredients, had them right out on the counter (except for the beer ~ I planned to swap that one out with water. . . ), ;) and had just about pulled down the bread machine from the top shelf.

 

But then I started thinking that lots of folks might not have a bread machine. Or the energy to put together pretzel hot dogs. Or would just figure that if you’re going to wrap bread around a hot dog you might just as well make a pig-in-a-blanket with some crescent rolls out of the fridge.

 

So you’re getting these instead. ;)

 

Please don’t judge the fact that my kids eat corn dogs occasionally. In all reality they love them, and I figure that if you’re heading to the ballpark where you’re going to buy them a corn dog anyways, you can just as easily pop these in the oven and save at least a few calories since they’re not fried. (And did I mention you’d pinch a few pennies too?)

 

You’re welcome.

 

In just a few weeks I {hope!} we’ll be all set up in our new kitchen and I’ll be sharing a few 0h-so-fancy recipes that aren’t made completely for folks under the age of 14.  But for now we’re still keeping it simple around here making recipes with what I’ve got in the kitchen. Maybe it’ll help you out too if you’re feeling a little overdone this week!

 

Note: I made the mistake of putting the hot dogs in on top of the batter ~ I think if you’ll place those in the muffin tins first, you’ll have much prettier muffins! ;)  

 

 

Corn Dog Muffins

Ingredients

  • 2 8.5 oz. packages Cornbread Mix (I used Jiffy)
  • 2 tbsp brown sugar
  • 2 eggs
  • 1 1/2 cups milk
  • 1 cup shredded Cheddar Cheese
  • 9 hot dogs cut in chunks

Instructions

  1. Grease 18 muffin cups.
  2. Mix together cornbread mix and brown sugar in large bowl.
  3. In separate bowl, mix together 2 eggs and milk.
  4. Add milk mixture to corn bread mixture, then stir in cheese.
  5. Place pieces of hot dogs down into muffin cups.
  6. Pour corn bread batter over each cup, about 2/3 full.
  7. Bake at 400 for 15 minutes or until lightly browned.
  8. Cool for five minutes, then serve!
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Here are the best sales I see to watch for this week (as of 5/7/14:)

  • Ball Park Hot Dogs BOGO $3.20 at Publix
  • Sargento Shredded Cheese $2.99 at Publix, use $.70/1 Kroger ecoupon
  • Kroger Bar-S Hot Dogs $1
Recipe adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE


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