Simple Italian Pasta Salad

This week for Itty Bitty Budget, I wanted something that I could make ahead and store in the fridge all day while we played. This simple Italian Pasta Salad more than fit the bill - just five ingredients, came together like a snap, and tasted even better after chilling for a few hours.

As always, check out the post at Penny Pinching Parent for cost break-down, as well as my musings on using each ingredient to its fullest potential to get the most bang for your buck.

Simple Italian Pasta Salad

1 box/bag dried pasta (I used a 12 oz bag of Wacky Mac, which we had never had before - Abby was enthralled by her "pretty pasta")
3 Italian sausages, casings removed
1 10-oz can fire-roasted diced tomatoes (I got the ones seasoned with garlic)
2 Tbsp olive oil
4 oz fresh mozzarella, cubed (or use shredded mozzarella, if you prefer)

Prepare pasta according to package directions. Drain and return to pot.

While the pasta is boiling, cook sausages in a medium saucepan. Remove casing from sausage and cook, breaking up with a wooden spoon, over medium heat until all pink is gone. Drain the fat, and add the sausage to the pasta.

Drain the canned tomatoes, reserving 1/4 cup of the tomato juice. Add the tomatoes and mozzarella to the pasta.

Whisk the 2 Tbsp olive oil into the 1/4 cup of tomato juice. Pour the sauce over the pasta and toss all ingredients to combine thoroughly. Chill until ready to serve.

Beef and Bean Burritos

This week in our Itty Bitty Budget series, we're making beef & bean burritos! Ground beef is one of the cheapest red meats out there, and you can stretch that dollar even further by cutting the beef with beans (a mere $0.89 a can - less if you make your own from dried beans!). As a bonus, the beans add fiber and protein without additional fat! Using Ro-Tel tomatoes gives your burritos some heat and seasoning without having to take the time to dice up jalapenos and onions yourself - bonus!

As always, check out the post at Penny Pinching Parent to see the cost break-down - and look for great deals on diapers, wipes, and all those other kid necessities! PPP is also running some great give-aways right now - adorable handcrafted onesies and a Frito-Lay Gift Bag!

Beef and Bean Burritos

1 lb ground beef
1 15-oz can black beans, drained and rinsed
1 can Ro-Tel (or diced tomatoes, if you don't want to go too spicy)
1-2 cloves garlic, minced
1 tsp cumin
salt & pepper
1/2 cup brown rice, prepared according to package directions
2 cups shredded cheese (cheddar, taco blend, pepper jack...)
8 whole wheat tortillas (a double batch, if you are making your own)

In a large skillet, brown the ground beef. Drain. Return the ground beef to the pan.

Stir in the beans, Ro-Tel, garlic, and cumin. Season with salt and pepper. Cook, stirring, over medium heat, until all liquid has evaporated. Set aside to cool slightly.

Divide the beef and bean mixture between the 8 tortillas, mounding it on one end of the tortilla. Drop on a spoonful of rice and a handful of shredded cheese. Roll up the burritos (tucking in the ends as you roll, if you can - I usually leave my burritos open-ended). Place, seam side down, nestled together in a 9x13 baking dish. The burritos can be prepared up to this point and then refrigerated until ready to cook, if you are a naptime dinner-maker like I am!

Preheat oven to 425F. Bake burritos for 10-15 minutes, until the cheese is melted.

Eggs Over Barley

In conjunction with Penny Pinching Parent, we're trying out a new series on Itty Bitty Bistro: Itty Bitty Budget! I'm working up some recipes that are kid-friendly and achieve maximum nutrition on minimum budget. Check out the post at Penny Pinching Parent to see the pricing breakdown!

Eggs are a great, cheap protein - and my favorite way to stretch any protein is by combining it with a whole grain. For kids who like rice, barley is a nice change of pace - and it provides a good source of fiber, B-vitamins, and minerals. The onion is too often overlooked as a veggie - it's full of antioxidants, fiber, folate, and even vitamin C!

Eggs Over Barley

(sigh... that really doesn't photograph well!)

1 cup pearled barley, rinsed
4 cups water
1 large Vidalia onion, chopped
2 tsp olive oil
salt and pepper
6 eggs

In a medium pot, bring 4 cups of water to a boil. Stir in the barley and bring back to a boil. Lower heat and simmer, covered, for about 45 minutes - until barley is tender. Drain excess water.

While the barley is cooking, heat the olive oil over medium heat. Add the chopped onion and season with salt and pepper. Lower the heat to low-medium and cook, stirring occasionally, for 15-20 minutes, until onions are soft and slightly caramelized. Whisk eggs in a small bowl; add to hot skillet. Cook, stirring to scramble, until eggs are cooked, about 5 minutes.

Serve barley topped with the eggs, accompanied by a crisp green salad.

If you like the combination of eggs and caramelized onion, try Cheese, Egg, and Caramelized Onion Quesadillas - they have become one of our go-to quick and easy dinners!