Cheap-O Broccoli Fettuccine Alfredo

This is the cheap and cheerful version of fettuccine alfredo with the biggest expense being the grated parmesan cheese. You can serve 6+ people with this for around 6 dollars and that is awesome! It also uses ingredients I tend to have on hand so it can be made as a last minute meal too. Make sure you season liberally with salt and pepper and you can switch out the broccoli with cooked chicken breasts strips if you'd like (but then it wouldn't be quite so cheap-o).

Cheap-O Broccoli Fettuccine Alfredo

1 lb dry fettuccine (or other pasta you have on hand)
16 oz frozen broccoli florets
1 clove garlic, minced
4 tablespoons butter
4 tablespoons flour
3 cups milk
1 cup grated parmesan
1/8 teaspoon nutmeg
salt and pepper to taste

Boil pasta according to package directions. During last 5 minutes of boiling add frozen broccoli. Set aside 1/2 cup of pasta water and drain. Add drained pasta and broccoli bake to the cooking pot, put the lid on and set aside while you make the sauce.

Melt butter in a large saucepan. Add garlic and cook for 30 seconds. Add flour and whisk for about 2 minutes (just to give a little color to the roux). Whisk in the milk and cook, stirring, until it comes to a simmer and thickens. Remove from heat and add grated parmesan and nutmeg. Add this sauce to the pasta and broccoli in the pot and stir. Taste and season liberally with salt and pepper. Add reserved pasta water as need to give the sauce your desired consistency. Check seasoning before serving and serve with additional parmesan on top.

Crockpot Cheesy Chicken and Rice

This is a great, easy, comfort food, crockpot meal. I got the recipe from Southern Plate and modified it just slightly. I'm always amazed at how many variations there are on chicken & rice! But the combination is definitely a family favorite. My kids gobbled this up.

Crockpot Cheesy Chicken and Rice

4 boneless skinless chicken breasts (frozen is fine)
1 large onion, chopped
1, 8oz box Zataran's Yellow Rice Mix, cooked according to package directions
1 cup shredded cheddar cheese
2 cans cream of chicken soup
1, 15 oz can corn, drained

Place chicken (fresh or frozen) in the bottom of slow cooker. Scatter chopped onions over the top. Spoon soups over that. Cover and cook on low for 6 hours. Break up chicken with a fork, add cooked rice, cheese, and corn. Stir, heat through, and serve.