We are commencing week 4 of MOM COOKS 2009! And, it's going well. My planning and budgeting has gone much better during this second half of the month. Still learning though...
I have made this twice since meal planning '09 commenced. This time I used dry oregano, fresh is better.
I had another successful meal the other night for three reasons:
1. It rotated some of my food storage (spaghetti and canned chickpeas)
2. It was fast.
3. My family (all of them) loved it.
It was a recipe I cliipped from a 2004 Real Simple and put in my recipe file....random...it was waiting patiently for 5 years to be made, this is how little I have been involved in feeding my family.
In short, while boiling spaghetti (they suggested brown rice spaghetti, I used a whole grain version) and asparagus separately, scramble four eggs. Set the eggs aside when done and in the same pan heat 2 TBS olive oil, add spaghetti, chickpeas and asparagus and a 1/4 cup of reserve water from spaghetti. Cook a few minutes til water is absorbed, add 1/4 cup parmesan and eggs back in. Salt throughout and they suggest fresh parsley which I also skipped. So yummy and filling.