TODAY | March 18, 2013
>>> we are back now at 8:49 with today's mapped out meals where we give you four budget friendly recipes.
>> he wrote this introduction, bobby flay doing the honors. egg noodles with red per pesto , chicken breasts with asparagus, slow roasted salmon.
>> four meals.
>> you're going to repurpose some of the things you make early in the week for later.
>> absolutely. we'll use chicken 2009 of the dishes and make a sauce which is a red pepper pesto that savannah can you help me?
>> of course.
>> fire away.
>> meatless monday. instead of a basil pesto we'll make a red pepper basil. start with some red peppers that are roasted. you can buy them in cans. then we'll make pesto . you know was in a basic pesto .
>> parmesean cheese . you know what those are
>> pine nuts.
>> usually when things smell i don't go for it.
>> put it all in there.
>> i don't want to mess it up. okay, great.
>> we'll take the top of this. put this on.
>> lock it.
>> lock and load . all right.
>> i don't feel that's very secure.
>> i'll do it.
>> matt has got it.
>> that's the first time it's ever happened.
>> olive oil . put some olive oil . this will make our pesto . this is something that you can keep for a week in your refrigerator. that's what it looks like. now we'll make our pasta. these are old school egg noodles. take some of your pesto . put it right in there.
>> whole thing
>> couple of spoonfuls. some herbs. some fresh oregano. then we're going to mix this up. give me more pesto .
>> okay. i was just saving for later in the week.
>> we have plenty. you did a good job. eggplant, a vegetarian dish. i serve this up at one of my restaurants. pest jobs eggplant, fresh herbs and noodles and then put it right into a big bowl because we want to serve it family style. that looks great. okay. a little bit of ricotta cheese and olive oil . that's monday. tuesday. so tuesday now we'll have chicken breasts here. a lot of people like to cook skinless and boneless chicken breasts. salt and pepper very simple.
>> you made a couple of extra because you'll use them later in the week.
>> yes. for the entree, we have a asparagus. this is so simple. chi chicken , tomatoes, i like goat cheese . very healthy and ton of flavor.
>> talk about that chicken again on thursday but now we move to wednesday and we talk about that pepper pesto .
>> we saved some of that pesto you made so easily and this is a salmon. now a lot of times people take salmon and sear it. i put oven at 250 degrees and because the salmon has good fat in it, the fat starts to melt and after it cooks in its own fat it's incredibly silky.
>> you going to do it in the oven how long?
>> about 25 to 30 minutes . you don't have to do anything else. potatoes, salmon, sauce you made and you're finished. oil take some of our --
>> tuesday chicken .
>> a tortilla soup . chick jones broth. read chilies. some of the chicken we saved overnight and lot was ingredients here, ched tar cheese, avocados. we have a beautiful tortilla soup . look how quickly we cooked for four nights.
>> explain that broth.
>> was in the tortilla soup .
>> chicken brought, red chilies, little bit of posole in here. and this soup is not just an appetizer. it could be a meal. you have the avocado and cheese and cilantro.
>> we'll put the shopping list for all these four recipes up on our website at today.com.
>> stick around for your local