Eating for A Week with $30 | DELICIOUS and EASY Recipes - Laura Legge (2024)

Preheat oven to 375° F and line a baking sheet with parchment paper.

In a mixing bowl, mix together the cottage cheese, flour, baking powder, and salt until combined. It should resemble pebbles but not be cohesive.

Using your hands, work the dough together until it’s completely combined and no longer sticks to the bowl. The dough shouldn’t be sticky – add about a tablespoon or two of flour if needed until dough no longer sticks to your hands.

Separate the dough into 4 equal pieces, roll into a ball, and then poke a hole in the middle with your thumb. Stretch the hole gently until the dough resembles a bagel.

Place on the parchment lined baking sheet and brush each bagel with egg. Bake at 375° F for 25-30 minutes or until golden brown and cooked through.

Remove from the oven and allow bagels to rest for at least 25 minutes before slicing to ensure they are fully cooked through. Serve and enjoy!

In a large mixing bowl, mix together flour and salt until combined. Add water and olive oil and mix until a dough forms.

Turn the dough out onto a floured surface and knead about 10 times. Let the dough rest for 10 minutes.

Cut dough into 8 equal pieces. Roll each piece into 8-10 inch circles.

In a non-stick or greased skillet, cook tortillas over medium heat until lightly browned and bubbles form. Flip and brown on the other side. Serve or store in an airtight container in the refrigerator.

Place the tortilla on a cutting board and cut with a knife or pizza cutter half way up, to create a slit.

Place cheese in the bottom left quadrant of the tortilla, next to the slit. Place the scrambled eggs on the bottom right quadrant, then the avocado on the top right, and finally the spinach on the top left.

Begin folding your tortilla by folding the eggs onto the avocado, then folding over onto the spinach, and then finally folding again onto the cheese.

In a medium pan, melt butter. Place the tortilla foldover with the cheese side down and cook until golden brown and crispy. Flip and brown on the other side. Serve and enjoy!

Preheat the oven to 350° and line a baking sheet with parchment paper.

Pour ½ cup of pasta sauce on the bottom of a casserole dish and spread evenly to cover the entire bottom.

Bring a large pot of water to boil, add salt to taste, and cook noodles as directed on the packaging. Once cooked, remove from the water and lay them on the parchment lined baking sheet.

Meanwhile, in a mixing bowl, mix together the cottage cheese, Parmesan, egg, parsley, salt, and pepper until completely combined.

Spoon about 2-3 tablespoons of the mixture onto each cooked noodle, spreading to cover. Then carefully roll each on and place in the casserole dish, seam side down. Continue until all noodles are rolled up.

Top with remaining pasta sauce and mozzarella. Cover with foil and bake at 350° for 45-50 minutes or until cheese is melty and sauce is bubbly.

Serve and enjoy!

Put all ingredients in a small mixing bowl or jar and stir (or shake) until completely combined and emulsified.

Store covered in the refrigerator for up to 4 days. Shake before using.

In a large sauté pan, heat olive oil over medium heat. Add onions and sauté until soft and translucent, about 3-4 minutes.

Add sausage (or ground meat or meat substitute). Brown the meat, breaking apart as you cook, until cooked through.

Add pasta sauce, Italian seasoning, and chicken stock and heat until bubbly.

Add noodles and cook as directed on the package. (I cooked for 12 minutes for oven-ready lasagna noodles)

Add Parmesan and cream cheese (or mozzarella), stir until melted.

Serve immediately and enjoy

Preheat oven to 375°. Press the tofu using a towel and a large cutting board or cast iron skillet to remove some of the moisture.

In a large skillet, heat oil over medium heat. Once oil is hot, add pressed tofu and cook until browned and golden. Flip and continue cooking, breaking apart to create smaller pieces.

Add ½ cup enchilada sauce to the pan and stir until tofu is coated. Continue to cook until tofu is browned and crispy. Remove from the heat and set aside.

In an 8×10 baking dish, spoon ¼ cup of the enchilada sauce and spread evenly on the bottom. Place 2 tortillas on the bottom, overlapping if needed. Top with half of the tofu, then ⅓ of the remaining sauce, and ⅓ of the mozzarella cheese.

Continue with the next layer. Add 2 tortillas on top, then the remaining tofu, ½ of the remaining sauce, and ½ of the remaining mozzarella. Then cover with the remaining tortilla and top with remaining enchilada sauce and mozzarella cheese.

Cover with foil, being careful that the foil doesn’t touch the cheese, and bake for 25 minutes at 375° F. Remove the foil and bake for an additional 5-10 minutes or until cheese is golden and sauce is bubbly.

Serve with a side of black beans, avocado, Greek yogurt, and hot sauce, if desired. Enjoy!