Aired October 12, 2011
From the pantry
Salt and pepper
EVOO - Extra Virgin Olive Oil
Pasta (we used spaghetti)
Cheese (we used part-skim mozzarella)
Mustard (we used Dijon-style)
1 pound skinless, boneless chicken breast $2.99/lb.
1 apple $1.15 ($1.99/lb)
Sandwich bread (we used soft wheat) $1.99/loaf
1 carrot $ .25 ($.99/lb)
1 banana $ .20
1 cucumber $.79
Cherry tomatoes $2.50/pint
Yogurt (2 single-serving containers with granola) $2.78
Sunflower seeds $ .99
Boil 8 ounces dried spaghetti in pot of boiling water according to package instructions (or until al dente, about 9 minutes).
Drain and rinse in a colander under cool running water. Transfer 1 1/2 cups of the noodles to a medium bowl; cover and refrigerate remaining noodles (for Noodle Mini Quiches).
Add a handful of halved cherry tomatoes (about 14 or 2/3 cup) and about 2/3 cup cubes low-moisture mozzarella cheese to the bowl with the pasta. Add 2 tablespoons olive oil vinaigrette or purchased Italian dressing, season with salt and pepper, and toss to blend.
Pack into serving container. Put 1/8 cup breadcrumb topping in a separate container (so they dont get soggy before lunch).
For the Herbed Breadcrumbs:
Process 2 slices crustless sandwich bread in processor until crumbs form.
Heat 1 teaspoon EVOO in a small skillet over medium heat. Add breadcrumbs (about 1/8 cup) and a pinch of dried oregano or Italian herb blend and cook, stirring frequently, until fragrant and golden, about 6-8 minutes. Serve with the Spaghetti Salad and reserve the rest for the Cock-a-Doodle Skewers.
* Use leftover breadcrumbs for Cock-A-Doodle Skewers