Don't know how cheap this is, but it's very easy, and, you can keep the ingredients on hand for a quick meal:
The Red-Head's Pasta (serves 4)
1 package of FRESH fettucine noodles (it serves 4)
1 can of whole, pitted black olives, pref. large or jumbo (larger can, not the tiny, sliced olives can)
4 cloves of garlic (rul eof thumb--1 large clove per serving)
Bacon bits (you can use cooked and crumbled real bacon, too)
Parmesan cheese (fresh if better, but the shaker type is very good, too)
Slice the olives; chop the garlic finely. Meanwhile, cook the pasta (takes about 2-4 minutes). Drain pasta, place in large bowl; toss with a bit of olive oil. Add the olives, bacon bits, and garnish with lots of the Parmesan. Serves warm. Great with garlic bread (I use the frozen, pre-sliced bread).
I just finished this for dinner! Tonight, I was low on pasta, so I added some diced and sauteed red peppers (I had diced peppers in the freezer). I sort of char them a bit, to make them sweeter. I usually use jarred sweet (Bell) red peppers: I don't sautee those. I often cook and add:
1. Green peas
2. Mixed sauteed red and green Bell peppers
3. Green beans
4. You can also use spinach fettucine, but I think the plain is better.
5. Diced fresh tomatoes
6. Or any combination of the above.
If I'm out of the fresh fettucine, I use dry angel hair pasta. Almost as good!
This is my favorite dish.
4 boneless, skinless chicken breasts, thawed
about 1 c. mayonaise
2 tablespoons brown, spicy mustard
1 tsp. Montreal Chicken Seasoning (McCormack)
Freshly-ground black pepper
1/2 tsp. paprika
Dash of salt
1/2 c. grated Parmesan (fresh is best, but shaker type is very good)
Pound the chicken to flatten; not too thin. Mix the rest of the ingredients in a bowl; slather the chicken breasts with the mixture; place in a lightly-greased baking dish. Bake at 375F, about 40-45 minutes. (Keep an eye on it--mine usually gets done a bit faster.)
This is so simple, but, boy, the chicken is sooo tender, and delicious!