My shift was cancelled again today, so I had another day off. After a morning spent organizing my finances in Starbucks, I decided to spend a day with my mom and stepdad, Gary. We went out for brunch, took some turkeys down to the food bank at the church and had an adventure to Mt. Baldy. (Did I mention I LOVE it up there?!?)
We hiked the Ice House Canyon trail, which was beautiful on this overcast day. It was so fresh and crisp after yesterday’s rains, yet no snow…(yet!)
There was also a really neat abandoned house from the turn of the century (we guessed?) I am obsessed with urban decay, so I had to snap a few pictures!
These are some of the better pictures, because my mom’s phone takes better pictures than mine. (Camera envy!) She looks so pretty sitting in the foliage with Roger!
So I’ve been making a challenge for dinner for myself. Since we’ve been on a bit of a tight budget, I thought I would contribute by making a challenge to make healthy dinners for 2 under $5. The cost does not have to include things I already have (which is very little, because we don’t have much storage space) but since I’ve been making multiple trips to the grocery store each week anyway, I figure I’d try to work with what’s on sale.
Tonight, I did my version of Eggplant Parmesan
What I had on hand: Semolina spaghetti (50 cents), the cheese, the egg and parmesan cheese.
What I used:
2 diced tomatoes
1 eggplant (sliced into 1/4” slices)
3 slices of provolone-mozzerella
1 bunch of semolina spaghetti
1 jar of Provincial pasta sauce (or puttanesca will do)
1 cup of bread crumbs
3-4 tbsp of olive oil
Boil the water, add spaghetti and boil for 9 minutes (or according to package instructions), drain and set aside.
Heat the oil in a skillet, and dip the eggplant slices in the egg and then into the bread crumbs, lightly fry on each side for about 2 minutes or until golden brown. Drain on a paper towel and set aside.
Heat pasta sauce on medium-low in a saucepan and add diced tomatoes, for about 2-4 minutes or until bubbly.
Place slices of cheese on the pieces of cooked eggplant and broil until tops of cheese are browned and bubbly.
Serve pasta topped with sauce and eggplant, and done!
*Note: This is my first time ever writing a recipe, ever! My cooking times might not be absolutely precise (so be nice!).
So that was my challenge for today, after picking up the 98 cent produce packs, I think I did pretty good staying under $5 for a dinner. I might do some more challenges like this and post them and see how that turns out. (Not sure I’m crazy about the whole idea of writing recipes, but I like to cook, so we’ll see!)
I’m taking a more frugal approach to life as of late. I’m reading a lot of books about simplifying and downsizing life, and it’s really taking me out of the rush of consumerism. I’ve had some really bad spending problems in the past, and while “shopping therapy” gave me a bit of a high, I almost immediately feel guilty for spending on material objects. I’ll post more about that tomorrow, because it’s getting pretty late and I have class in the morning!
Goodnight everyone! Enjoy the post! “:D