Look at this delicious spread! 😍 I’m thrilled to share with you the finished product of my Pasta Aglio E Olio, a fresh Italian salad, and moist Breaded Flounder Filets. This meal is not just scrumptious; it’s healthy and budget-friendly, feeding your family of four or five for just $25! 🧑🍳❤️
The fresh garlic in the aglio e olio adds a burst of flavor, and the salad perfectly complements the dish. This is what feeding your family looks like—full of love and flavor!
You can whip up four or five meals from this recipe, and trust me, everyone will love it. The recipe is included below and is part of my 25-recipe eBook designed to keep your meals both delicious and affordable!
Enjoy every bite, and Buon Appetito!
$25 Family Meals eBook: Now Available! Go to Recipes (top of my page) 🧑🍳❤️
Here’s the recipe for you all:
PASTA INGREDIENTS:
16 oz spaghetti
3 cloves garlic, minced
1 cup olive oil (1/4 cup for pasta and 3/4 cup for frying the flounder fillets)
1/2 tsp red pepper flakes
2 cups cooked beets, sliced
2 oz goat cheese
8 oz chickpeas
balsamic dressing
FISH INGREDIENTS:
2 lbs flounder fillet
3/4 cup evoo
1 cup Italian flavored breadcrumbs
1/2 tsp black pepper
1/2 tsp sea salt
1 tbsp grated Romano cheese
2 large eggs (beaten)
1/2 cup cold water or milk
FISH INSTRUCTIONS:
Dip flounder fillets into egg wash (beaten eggs with water or milk). Dredge in seasoned breadcrumbs, coating completely.
Heat 3/4 cup evoo in a skillet. Cook the flounder for 6-8 minutes until fully cooked.
Drain on paper towels and enjoy!
DIRECTIONS:
Cook spaghetti according to package instructions. In a skillet, heat olive oil and sauté garlic until golden. Add red pepper flakes and toss with cooked spaghetti.
For the salad, combine beets and goat cheese, drizzle with balsamic dressing before serving.
Follow me for more delicious recipes! ❤️
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