Homemade Mac and Cheese with Brocoli

A family favorite! Serve with brocoli (or peas), and optionally add diced ham*. Estimated cost: two boxes of cellentani or elbow pasta (4.), white cheese sauce (4.), veggies (2.) = $10.00

1. Boil and drain pasta, as box directs. Prepare a double batch of white cheese sauce (my recipe) in a medium saucepan.

2. Spice the sauce with garlic powder, a dash of crushed red pepper, and salt/pepper to taste.

3. *Optionally, dice some slices of ham the deli has cut extra thick for you. I buy ham for this recipe at under $2.00 a pound, and use about a half a pound's worth.

4. In two large baking dishes, mix the pasta, ham and sauce. Sprinkle each pan with 1/2 cup of breadcrumbs mixed with a bit of melted butter. Bake uncovered in a preheated 400 degree oven for twenty minutes (if desired, you can eat it without baking it, but I think baking it is nice). This makes two pans, enough for dinner and lunch the next day for my family.

American Beef Goulash T,F

Mom's Recipe: Americanized dish based on Hungarian Goulash, serve with whole wheat bread to sop up the sauce with. Estimated cost: pasta, onion and ground beef (6.), sauce and shredded cheese* (4.), whole wheat bread (2.) = $12.00

1. Brown crumbled beef and one thinly sliced onion in a small amount of oil until onions are golden. Add 3c. prepared spaghetti sauce. For a cost friendly sauce, use my spaghetti sauce recipe. Stir in 2 tsp. good quality Hungarian paprika, hot or mild. Simmer ten minutes.

2. Prepare elbow macaroni as package directs. Top pasta with beef sauce and cheese.

*save more by shredding the cheese at home

Black Bean Enchiladas and Salad

Monday Meal (serve with a side salad). Estimated cost: 24 corn tortillas, shredded cheese*, tomatoes (diced, canned), black beans (canned) and enchilada sauce (packaged) (8.), salad greens (2.) = $10.00

1. Preheat oven to 350. Mix one large can of diced tomatoes or Rotel with the tomato paste and one package of enchilada sauce mix. Add three cans (the paste can) of water. In a separate bowl, mix the drained and rinsed beans with 2c. of shredded Mexican cheese.

2. Heat each tortilla in a skillet with 2 Tbsp. hot oil (add more oil occasionally) until hot and soft. Barely cover the bottom of your baking dishes with a small amount of the tomato sauce. Roll cheese/bean mixture up in each tortilla, and place in rows in large baking dishes. Sprinkle top with any remaining filling.

3. Pour tomato mixture over the enchiladas, and cover with foil, bake 20-25 minutes until heated through, and cheese melts. Serve with side salad placed on top of each plate on enchiladas, no dressing needed.

Options: add 12 oz. of crumbled queso fresco, a can of corn, various beans or leftover cooked ground beef/chicken to the filling.

*save more by shredding the cheese at home

Pasta with Zucchini, Salad

Monday Meal (serve with a side salad). Estimated cost: pasta (two boxes), shredded cheese*, and tomato sauce (6.), fresh zucchini squash (2.), salad greens dressed with oil, vinegar, spices and herbs (2.) = $10.00

For a cost friendly sauce, use my spaghetti sauce recipe. I use rotini (corkscrew) pasta; summer squash can be used with or instead of the zucchini.

Prepare pasta according to package directions. Make or heat spaghetti sauce, and add thinly sliced zucchini squash, cook until tender. Serve pasta with 2c. of shredded cheese (such as mozzarella), and a side salad.

*save more by shredding the cheese at home