This page of the blog has been seriously neglected. I apologize for that, so let's get things back on track with some great recipes from BJ's Wholesale Club. They emailed me these and I thought they were perfect to post here! You can feed a family of four for under $12. That's pretty cheap as far as I'm concerned. You may actually be able to do it cheaper if you use items from your pantry or of course shop with coupons! I'm anxious to try the toasted ravioli! It looks like the perfect "party" food.
Here are just a few of the recipes. I have more to post soon.
Angel Hair Frittata – Recipe courtesy of BJ’s Wholesale Club
A solid brunch item – or for brinner (breakfast for dinner)
Serves 4 at $1.72 per serving
4 Tbsp. Rozzano® Extra Virgin Olive Oil
2 small Zucchini, sliced
1 Tomato, seeded and chopped
1 Green Onion, diced
4 cloves Garlic, finely minced
2 Tbsp. Black Pearls® Sliced
Black Olives
½ tsp. McCormick® Basil
Leaves, crumbled
4 Eggland’s Best Eggs
Salt and Black Pepper
½ cup Locatelli® Grated Romano Cheese
6 oz. Barilla® Angel Hair, cooked al dente
1. Heat 2 Tbsp. of oil in skillet over medium-high heat. Sauté fresh
vegetables and garlic until tender, about 3 minutes. 2. Stir in olives and
dried herbs. Set aside to cool. 3. Preheat broiler. Beat eggs and cheese in
large bowl. Stir in vegetables and pasta and season with salt and pepper.
4. Heat remaining oil in large oven-proof skillet over medium heat. Pour
egg mixture into pan and spread with spatula until veggies and pasta
are evenly distributed. 5. Cook until eggs are set and golden-brown on
bottom. 6. Immediately place skillet under broiler. Cook until top is set
and golden-brown, about 2 minutes. Carefully remove pan from oven.
7. Loosen edges with butter spreader. Carefully invert pan over large
plate and slide frittata out. 8. Cut into 4 wedges and serve immediately.
Toasted Ravioli – Recipe courtesy of BJ’s Wholesale Club
Great for game night
Serves 4 at $2.64 per serving
1 pkg. Joseph’s Spinach and Mozzarella Ravioli
½ cup Milk
1 cup Progresso® Italian Bread Crumbs
2 cups Wesson® Vegetable Oil
¼ cup Locatelli® Grated Romano Cheese
2 cups Rozzano® Fresh Bruschetta, for dipping
1. Heat oil in cast-iron or other heavy skillet until thermometer
reads 375º. 2. Pour milk and bread crumbs into individual
shallow dishes. 3. Dip ravioli in milk, shaking off excess, and
then immediately into bread crumbs. 4. Carefully add ravioli
to hot oil a few at a time. Don’t crowd pan. Cook ravioli until
golden-brown, about 3 to 4 minutes, turning halfway so that
they cook evenly. 5. Carefully remove first batch of ravioli
from pan with slotted spoon. Drain on paper towels while
second batch cooks. 6. Sprinkle with grated cheese and serve
with warm bruschetta.
Shrimp Lo-Mein – Recipe courtesy of BJ’s Wholesale Club
A healthier version of a take-out favorite
Serves 4 at $2.74 per serving
8 oz. Barilla® Whole Grain Spaghetti
1 Tbsp. Kikkoman® Soy Sauce
½ tsp. Salt
1 tsp. Domino® Cane Sugar
1 Tbsp. fresh Ginger, grated
2 tsp. Argo® Cornstarch
1 lb. Berkley & Jensen® 21/25 Frozen Raw Shrimp, defrosted
4 Tbsp. Berkley & Jensen® Peanut Oil
2 stalks Celery, finely sliced
1 ½ cups Fresh Express® Cole Slaw (undressed)
1 Green Onion, minced
1. Cook spaghetti until al dente and drain immediately. Rinse with
cold water and drain thoroughly. Set aside. 2. Mix soy sauce, ginger,
cornstarch, salt and sugar in large bowl. Add shrimp and let marinate
for 20 minutes. 3. Heat wok or large, straight-sided skillet over high
heat until very hot. Add 2 Tbsp. of oil. Using slotted spoon, carefully
add shrimp to hot pan. Reserve marinade. Stir-fry until shrimp is
just opaque. Immediately remove from pan and set aside. 4. Add
remaining oil. Stir-fry celery, slaw and green onion until just tender,
about 5 minutes. 5. Add shrimp to ingredients in pan, along with
reserved marinade. Stir-fry 2 to 3 minutes, or until sauce boils and
thickens. 6. Add spaghetti to pan and toss to mix. Remove from heat
and serve immediately.
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