It's cold out there! Time to make some soup but tired of the same recipes? Well, try this easy and creamy soup with some warm Italian bread!
Items to purchase: 2 shallots, 4 cups chicken broth, small container of heavy cream (can be substituted for half and half), 1 pound of asparagus, and 1 package of hollandaise sauce (optional)
Total: $15-20 (depending upon where you shop), but makes 6 servings (1cup)
Ingredients:
1 pound asparagus (tough ends trimmed, cut into 1 inch pieces)
4 cups chicken broth
2 shallots, minced
1 clove garlic, minced
salt and black pepper
small pinch red pepper flakes
1 Tbsp of all purpose flour
2 Tbsp butter
1/4 cup cream (or half and half)
1 package of hollandaise sauce (powder)
Add butter to a large saucepan over medium heat to melt. Once foaming and melted, add shallots and garlic until tender (5 minutes). Add red pepper flakes, salt and black pepper. Stir in the flour until pasty and blonde. Gradually pour in the chicken broth while stirring. Bring to a boil, then reduce to simmer. Add the asparagus and simmer until it's tender, about 15 minutes. Sprinkle in the hollandaise packet and stir. Add heavy cream (or half and half). Then with a stick blender puree the soup until smooth. If you do not have a stick blender...use a food processor, but be careful when transferring the hot soup and mixing it!!! May splash. The stick blender is a great investment ($30-40 depending upon brand and store) for soups, gravies, cake mixing, etc.
Once smooth add salt and pepper to taste as needed!
Thursday, December 13, 2012
Monday, November 5, 2012
QUESADILLA CASSEROLE
This is so worth the work! Makes a big casserole....no need for any sides! Everything is in the dish!
Items for purchase: 2 pounds hamburger, 1 can black beans, 1 bag frozen corn, 2 cups mexican blend cheese, 1 poblano pepper, 1 red pepper, 1 onion, 2 cans tomato sauce, flour tortillas
Total price: $20
Ingredients:
2 pounds hamburger
1 can (15 oz) black beans
1 poblano pepper (seeded and diced)
1/2 red pepper (diced)
1/2 onion (diced)
2 cans (8 oz each) tomato sauce
2 cups cheese
9 flour tortillas
1 bag frozen corn
2 tsp chili powder
1 tsp cumin
1 tsp garlic
1/2 tsp oregano
1/2 tsp red pepper (optional)
1/2 tsp fajita seasoning
1 tsp of cilantro
In skillet, brown hamburger. While draining, use remaining drippings and small amt of olive oil to cook down the poblano pepper, red pepper, and onion until tender.
In pot add drained black beans and frozen corn with about 1/3 cup of water. Cover and cook on medium heat for 15 minutes. Add cilantro and continue on low heat until ready to assemble casserole.
In skillet, add drained hamburger to the veggies. Add all spices mix thoroughly. Add tomato sauce, season with salt and pepper to taste.
In 13x9x2 dish pray with no stick cooking spray. 1/2 cup of beef mixture placed as first layer. Add 1/2 cup of cheese. Top with 3 tortillas overlapping as needed. They will not completely cover the other layer, it's ok! Layer 1/2 of the remaining beef mixture, followed by 1/2 of the bean/corn mix, followed by 1/2 cup of cheese. Top with 3 additional tortillas. Layer the remaining beef mixture followed by the remainder of the bean/corn mix. You can add 1/2 cup of cheese and stop there or add another layer of tortillas then add the remainder of the cheese.
Bake uncovered 350 degree oven for 15 minutes. Remove and then place under low broil to crisp/melt the top layer of cheese for approximately 5 minutes (or until cheese is browned). Allow to set 5 minutes before serving!!!
Items for purchase: 2 pounds hamburger, 1 can black beans, 1 bag frozen corn, 2 cups mexican blend cheese, 1 poblano pepper, 1 red pepper, 1 onion, 2 cans tomato sauce, flour tortillas
Total price: $20
Ingredients:
2 pounds hamburger
1 can (15 oz) black beans
1 poblano pepper (seeded and diced)
1/2 red pepper (diced)
1/2 onion (diced)
2 cans (8 oz each) tomato sauce
2 cups cheese
9 flour tortillas
1 bag frozen corn
2 tsp chili powder
1 tsp cumin
1 tsp garlic
1/2 tsp oregano
1/2 tsp red pepper (optional)
1/2 tsp fajita seasoning
1 tsp of cilantro
In skillet, brown hamburger. While draining, use remaining drippings and small amt of olive oil to cook down the poblano pepper, red pepper, and onion until tender.
In pot add drained black beans and frozen corn with about 1/3 cup of water. Cover and cook on medium heat for 15 minutes. Add cilantro and continue on low heat until ready to assemble casserole.
In skillet, add drained hamburger to the veggies. Add all spices mix thoroughly. Add tomato sauce, season with salt and pepper to taste.
In 13x9x2 dish pray with no stick cooking spray. 1/2 cup of beef mixture placed as first layer. Add 1/2 cup of cheese. Top with 3 tortillas overlapping as needed. They will not completely cover the other layer, it's ok! Layer 1/2 of the remaining beef mixture, followed by 1/2 of the bean/corn mix, followed by 1/2 cup of cheese. Top with 3 additional tortillas. Layer the remaining beef mixture followed by the remainder of the bean/corn mix. You can add 1/2 cup of cheese and stop there or add another layer of tortillas then add the remainder of the cheese.
Bake uncovered 350 degree oven for 15 minutes. Remove and then place under low broil to crisp/melt the top layer of cheese for approximately 5 minutes (or until cheese is browned). Allow to set 5 minutes before serving!!!
POTATO SOUP
This is one of my favorite comfort foods when it is cold outside!!!!
Items for purchase:
1.5 pounds of potatoes, carrot, 13 oz can milk, celery, corn, 1/4 pound bacon (optional), cheddar cheese (optional), onion
Total price: with optional items $20
Ingredients:
1.5 pounds of potatoes (diced)
1 carrot sliced (or 1/2 bag frozen)
1/2 bag frozen corn
13 oz can milk
1 celery stalk sliced
1/4 pound bacon (bake slices in oven 400 degrees for 15 minutes...after cooked place on paper towel)
2 Tbs butter
1 large onion diced
3 Cups water
parsley
1.5 tsp salt
pepper
1/2 cup cheddar cheese
Saute in stock pot onions and butter. Stir in potatoes, corn, celery, carrots, and salt. Slowly add water, as the veggies cook down, check to see if additional water will be needed. Do not add more than 4 cups of water total because you will be adding the evaporated milk! Once veggies are tender (about 10-15 minutes, add the milk and pepper.
Suggestion for creamier soup: I have a immersion blender and do not have to remove the veggies...and do it right in the pot,but if you do not...take out about 1/3 of the veggies (especially the potatoes and mash them together, add back to the pot). Last items to add will be the parsley, bacon, and cheese. Stir, cover and allow to cook down another 5-10 minutes or until the cheese is melted.
Enjoy!!!!
Items for purchase:
1.5 pounds of potatoes, carrot, 13 oz can milk, celery, corn, 1/4 pound bacon (optional), cheddar cheese (optional), onion
Total price: with optional items $20
Ingredients:
1.5 pounds of potatoes (diced)
1 carrot sliced (or 1/2 bag frozen)
1/2 bag frozen corn
13 oz can milk
1 celery stalk sliced
1/4 pound bacon (bake slices in oven 400 degrees for 15 minutes...after cooked place on paper towel)
2 Tbs butter
1 large onion diced
3 Cups water
parsley
1.5 tsp salt
pepper
1/2 cup cheddar cheese
Saute in stock pot onions and butter. Stir in potatoes, corn, celery, carrots, and salt. Slowly add water, as the veggies cook down, check to see if additional water will be needed. Do not add more than 4 cups of water total because you will be adding the evaporated milk! Once veggies are tender (about 10-15 minutes, add the milk and pepper.
Suggestion for creamier soup: I have a immersion blender and do not have to remove the veggies...and do it right in the pot,but if you do not...take out about 1/3 of the veggies (especially the potatoes and mash them together, add back to the pot). Last items to add will be the parsley, bacon, and cheese. Stir, cover and allow to cook down another 5-10 minutes or until the cheese is melted.
Enjoy!!!!
CHICKEN NOODLE SOUP
At the first sign of a sniffle or when the first leave falls from the trees I think about soup! It's easy and so good for you!
Items to purchase: chicken, white onion, celery, carrot, and egg noodles (as long as you keep your pantry stocked with the other spices)
Total price: $15-17
Ingredients:
For poaching chicken (making stock):
7 quarts of water (enough to cover the chicken)
3 chicken breasts
1/3 of onion
3 Tbs poultry seasoning
2 bay leaves
3 Tbs salt
1 handful of peppercorns
For soup:
5 quarts of poaching liquid (directions to follow)
2 carrots (or 1/2 bag frozen sliced carrots)
2 celery stalks (diced)
remainder of onion diced
1 bag wide egg noodles
salt and pepper to taste
Poaching the chicken:
I used to think this was a waste of time, I mean why wouldn't I just buy chicken stock? But this so much better because you control the salt content and the seasoning!
Fill large stock pot with 7 quarts of water, and everything under the poaching list except the chicken. Bring to a boil, then add all chicken. Reduce heat to simmer (low-medium heat) and time for about 20 minutes. Remove chicken and set off to the side to cool.
Measure 5 quarts of the poaching liquid. The remainder can be frozen in ziploc containers for future use!! (IMPORTANT: do not put the hot liquid directly in the freezer! Set aside until it comes to room temp and then place lids on and freeze).
Into the stock add sliced carrots, celery, and onion. Allow to cook at medium -high heat for 10 minutes covered. This will give you time to cut the chicken into cubes. Sprinkle chicken lightly with additional poultry seasoning (thyme, rosemary, and sage). Add chicken and cook soup additional 20 minutes covered. Do not add the noodles until about 10 minutes before serving the soup. When ready, raise temp on the soup to a light boil and add noodles. Once noodles are tender, then the sou is ready to eat!!!
Serve with fresh italian bread :-)
Items to purchase: chicken, white onion, celery, carrot, and egg noodles (as long as you keep your pantry stocked with the other spices)
Total price: $15-17
Ingredients:
For poaching chicken (making stock):
7 quarts of water (enough to cover the chicken)
3 chicken breasts
1/3 of onion
3 Tbs poultry seasoning
2 bay leaves
3 Tbs salt
1 handful of peppercorns
For soup:
5 quarts of poaching liquid (directions to follow)
2 carrots (or 1/2 bag frozen sliced carrots)
2 celery stalks (diced)
remainder of onion diced
1 bag wide egg noodles
salt and pepper to taste
Poaching the chicken:
I used to think this was a waste of time, I mean why wouldn't I just buy chicken stock? But this so much better because you control the salt content and the seasoning!
Fill large stock pot with 7 quarts of water, and everything under the poaching list except the chicken. Bring to a boil, then add all chicken. Reduce heat to simmer (low-medium heat) and time for about 20 minutes. Remove chicken and set off to the side to cool.
Measure 5 quarts of the poaching liquid. The remainder can be frozen in ziploc containers for future use!! (IMPORTANT: do not put the hot liquid directly in the freezer! Set aside until it comes to room temp and then place lids on and freeze).
Into the stock add sliced carrots, celery, and onion. Allow to cook at medium -high heat for 10 minutes covered. This will give you time to cut the chicken into cubes. Sprinkle chicken lightly with additional poultry seasoning (thyme, rosemary, and sage). Add chicken and cook soup additional 20 minutes covered. Do not add the noodles until about 10 minutes before serving the soup. When ready, raise temp on the soup to a light boil and add noodles. Once noodles are tender, then the sou is ready to eat!!!
Serve with fresh italian bread :-)
Wednesday, July 25, 2012
PHILLY STEAK PIZZA WITH WHITE SAUCE
Have you ever bought Steakums on sale and then thought...what do I do with the half box I have left? How about pizza!!!
Items for purchase: 1 boboli thin crust pizza shell, 1 box steakums, 1 philly cooking cream (garlic), 1 red pepper, 1 red onion, 1 bag of pizza cheese blend
Total cost: $14 (unless you have the steakums on hand...then it may be cheaper)
Ingredients:
1 pizza shell
1/2 container of philly cooking cream (garlic)
1 red pepper (thin strips)
1/2 red onion (thin strips)
1/2 package of shredded pizza cheese
6-8 steakums (cooked)
Preheat oven to 450 degrees.
Cook up the steakums as directed on the package, break up into small pieces. Set aside on a paper towel to drain grease. In a skillet, a thin coat of olive oil over medium high heat and then add the red onion and red pepper. Sprinkle salt and then cover to cook down. This will take about 10-15 minutes.
While the peppers and onions are cooking, place the pizza shell into the oven for about 5 minutes. This will get a nice start to the pizza. After 5 minutes, remove pizza shell. Start to assemble the pizza...spread the cooking cream evenly over the pizza (like sauce). Then begin placing half of the steakum meat evenly around pizza. Once peppers and onions are soft, place over the entire pizza followed by the remaining steakums. Cover with the pizza cheese! Sprinkle italian seasoning, salt, and cracked black pepper over the top of the entire pizza. Place into oven for 20 minutes (but you can check after 15, if crust is browned and the cheese is melted...you are set). Allow to set for 5 minutes and then serve!
Items for purchase: 1 boboli thin crust pizza shell, 1 box steakums, 1 philly cooking cream (garlic), 1 red pepper, 1 red onion, 1 bag of pizza cheese blend
Total cost: $14 (unless you have the steakums on hand...then it may be cheaper)
Ingredients:
1 pizza shell
1/2 container of philly cooking cream (garlic)
1 red pepper (thin strips)
1/2 red onion (thin strips)
1/2 package of shredded pizza cheese
6-8 steakums (cooked)
Preheat oven to 450 degrees.
Cook up the steakums as directed on the package, break up into small pieces. Set aside on a paper towel to drain grease. In a skillet, a thin coat of olive oil over medium high heat and then add the red onion and red pepper. Sprinkle salt and then cover to cook down. This will take about 10-15 minutes.
While the peppers and onions are cooking, place the pizza shell into the oven for about 5 minutes. This will get a nice start to the pizza. After 5 minutes, remove pizza shell. Start to assemble the pizza...spread the cooking cream evenly over the pizza (like sauce). Then begin placing half of the steakum meat evenly around pizza. Once peppers and onions are soft, place over the entire pizza followed by the remaining steakums. Cover with the pizza cheese! Sprinkle italian seasoning, salt, and cracked black pepper over the top of the entire pizza. Place into oven for 20 minutes (but you can check after 15, if crust is browned and the cheese is melted...you are set). Allow to set for 5 minutes and then serve!
CARAMEL APPLE PIE
Ok, so it's time for dessert! This is a pretty easy recipe and doesn't require a whole lot of ingredients!
Items to purchase: 2 refrigerated pie shells (I like pillsbury sheets-2 in a box), 1 can of apple filling, and 1 jar of hershey's caramel sauce
Price: approximately $7
Ingredients:
2 pie shells (9 inch)
1 can apple filling
1/2 cup caramel sauce
2 tsp cinnamon
1 tsp salt
4 Tbsp butter
for a crumbly topping:
3 Tbsp flour
1 Tbsp sugar
dash of salt
dash of cinnamon
2 Tbsp butter (room temperature)
Preheat oven to 425 degrees. On stovetop, place 2 Tbsp butter, apples, salt, cinnamon, and caramel over medium heat. Warm until combined.
In a 9 inch pie pan (I like to spray with Butter flavored Pam, I'm always concerned my crust will stick), place 1 pie shell into the pan...cut around the pan to make neat (there will be some crust that will overlap, these are the little bits to cut off). Once the filling is warmed through, place into the pie pan, smooth out evenly. Then place the remaining 2 Tbsp of butter (cut into small pieces) over the entire top of the filling. Next you can either place the remaining crust on top of the pie, using a fork to seal it, cutting an x on the top center for ventilation OR you can cut the remaining shell into small strips and do a lattice crust. Really this is not as hard as it seems!!!! It's trial and error but it makes it really pretty! Start from the middle out, lay one strip down the center, then work out to each edge about a half a thumb length between each strip. Don't worry they will be too long, do the other direction first then trim them! Start in the middle again in the opposite direction...alternating over the first strip, under the next one....do the next piece the opposite under the first, over the next one. Like I said it's trail and error!
Once you've decided on the top crust (if you aren't happy with your lattice "look" this will help cover it a little) combine the ingredients for the crumble topping in a bowl. Smash 2 Tbsp of butter with a fork through the mixture. It takes a little work, but don't worry it will turn into a crumble! Keep mixing through the butter until it looks similar to a "granola like" texture. Sprinkle this over the pie!
Now for cooking. Place pie in the oven for 10 minutes on 425 degrees. THEN reduce heat to 350 degrees and bake for the remaining 40 minutes. Serve with ice cream and the remaining caramel sauce :-)! Enjoy
Items to purchase: 2 refrigerated pie shells (I like pillsbury sheets-2 in a box), 1 can of apple filling, and 1 jar of hershey's caramel sauce
Price: approximately $7
Ingredients:
2 pie shells (9 inch)
1 can apple filling
1/2 cup caramel sauce
2 tsp cinnamon
1 tsp salt
4 Tbsp butter
for a crumbly topping:
3 Tbsp flour
1 Tbsp sugar
dash of salt
dash of cinnamon
2 Tbsp butter (room temperature)
Preheat oven to 425 degrees. On stovetop, place 2 Tbsp butter, apples, salt, cinnamon, and caramel over medium heat. Warm until combined.
In a 9 inch pie pan (I like to spray with Butter flavored Pam, I'm always concerned my crust will stick), place 1 pie shell into the pan...cut around the pan to make neat (there will be some crust that will overlap, these are the little bits to cut off). Once the filling is warmed through, place into the pie pan, smooth out evenly. Then place the remaining 2 Tbsp of butter (cut into small pieces) over the entire top of the filling. Next you can either place the remaining crust on top of the pie, using a fork to seal it, cutting an x on the top center for ventilation OR you can cut the remaining shell into small strips and do a lattice crust. Really this is not as hard as it seems!!!! It's trial and error but it makes it really pretty! Start from the middle out, lay one strip down the center, then work out to each edge about a half a thumb length between each strip. Don't worry they will be too long, do the other direction first then trim them! Start in the middle again in the opposite direction...alternating over the first strip, under the next one....do the next piece the opposite under the first, over the next one. Like I said it's trail and error!
Once you've decided on the top crust (if you aren't happy with your lattice "look" this will help cover it a little) combine the ingredients for the crumble topping in a bowl. Smash 2 Tbsp of butter with a fork through the mixture. It takes a little work, but don't worry it will turn into a crumble! Keep mixing through the butter until it looks similar to a "granola like" texture. Sprinkle this over the pie!
Now for cooking. Place pie in the oven for 10 minutes on 425 degrees. THEN reduce heat to 350 degrees and bake for the remaining 40 minutes. Serve with ice cream and the remaining caramel sauce :-)! Enjoy
Monday, May 14, 2012
PIZZA WITH CHICKEN AND WHITE SAUCE
We love pizza!! Here is an option that is not only delicious but so filling as well.
Items to purchase: Boboli thin crust pizza shell, 1 container of savory garlic philly cooking cream, red pepper, red onion, 1 pound chicken (or 1/2 pound cubed cooked chicken), Kraft 6 cheese blend shredded cheese
Price: $13-15
Ingredients:
1 thin crust pizza shell
1/2 container savory garlic philly cooking cream
1/2 red onion (sliced thin)
1 red pepper (sliced thin strips)
1/2 package of shredded cheese
cracked black pepper
salt
italian seasoning
olive oil
Preheat oven to 450 degrees. Place pizza shell in oven on a baking sheet for 5 minutes to start baking. Remove after the 5 minutes and set aside.
While shell is in oven, over medium high heat put olive oil in skillet. Add chicken and begin to cook through. Sprinkle italian seasoning over chicken. Cook through and then set aside in a bowl. DO NOT RINSE THE PAN!! Add the red pepper and red onion. Sprinkle salt over the veggies and allow to cook down until softened.
Spread the cooking cream on the pizza shell, leaving room for outer crust. Evenly spread out the chicken over the shell. Then take1/2 of the pepper and onion mixture and add on top of the chicken. Cover this with 1/2 of the shredded cheese. Next add the rest of the peppers and onions followed by the remainder of the cheese.
Bake on baking sheet on 450 degrees for an additional 10 minutes. Remove from oven and allow to set up for 2-4 minutes.
Items to purchase: Boboli thin crust pizza shell, 1 container of savory garlic philly cooking cream, red pepper, red onion, 1 pound chicken (or 1/2 pound cubed cooked chicken), Kraft 6 cheese blend shredded cheese
Price: $13-15
Ingredients:
1 thin crust pizza shell
1/2 container savory garlic philly cooking cream
1/2 red onion (sliced thin)
1 red pepper (sliced thin strips)
1/2 package of shredded cheese
cracked black pepper
salt
italian seasoning
olive oil
Preheat oven to 450 degrees. Place pizza shell in oven on a baking sheet for 5 minutes to start baking. Remove after the 5 minutes and set aside.
While shell is in oven, over medium high heat put olive oil in skillet. Add chicken and begin to cook through. Sprinkle italian seasoning over chicken. Cook through and then set aside in a bowl. DO NOT RINSE THE PAN!! Add the red pepper and red onion. Sprinkle salt over the veggies and allow to cook down until softened.
Spread the cooking cream on the pizza shell, leaving room for outer crust. Evenly spread out the chicken over the shell. Then take1/2 of the pepper and onion mixture and add on top of the chicken. Cover this with 1/2 of the shredded cheese. Next add the rest of the peppers and onions followed by the remainder of the cheese.
Bake on baking sheet on 450 degrees for an additional 10 minutes. Remove from oven and allow to set up for 2-4 minutes.
Tuesday, May 8, 2012
ROSEMARY PORK CHOPS
So, tired of Shake n Bake but the kids really like it??? Want an adult option without having to make an entirely different dinner? Here's an option we do on pork chop night for John and I!
Items for purchase: pork chops (thin sliced boneless chops), shake n bake (1 package), dijon mustard
Total price: $10-15 (depends if you can get pork chops on sale)
Ingredients:
Shake n bake
pork chops
dijon mustard
rosemary
Preheat oven to 425 degrees. Take shake n bake and place into a bowl, mix in rosemary (we don't ever measure but we could estimate at about 2 Tbsp of rosemary). Place pork chops on a plate and coat both sides with dijon mustard. Then cover with the shake n bake/rosemary mix until completely covered.
Bake for 15-20 minutes.
:-) Enjoy
Items for purchase: pork chops (thin sliced boneless chops), shake n bake (1 package), dijon mustard
Total price: $10-15 (depends if you can get pork chops on sale)
Ingredients:
Shake n bake
pork chops
dijon mustard
rosemary
Preheat oven to 425 degrees. Take shake n bake and place into a bowl, mix in rosemary (we don't ever measure but we could estimate at about 2 Tbsp of rosemary). Place pork chops on a plate and coat both sides with dijon mustard. Then cover with the shake n bake/rosemary mix until completely covered.
Bake for 15-20 minutes.
:-) Enjoy
VEGETARIAN SAMOSAS
These are little veggie turnovers that hold a ton of flavor!!! Don't be afraid to try them...it may seem difficult but after the first couple you will catch on to the process (My first 3-4 looked like cabbage rolls not a nice turnover triangle).
Items to purchase: puff pastry (2 sheets), 1 bag of frozen hashbrowns (we like the ore-ida homestyle hashbrowns..cubed), 1 bag frozen peas, chopped mint, curry powder, and ground ginger.
Total price: $12-15 (this makes approximately 48 samosas...enough to snack on for a couple days)
Ingredients:
Puff pastry
hashbrowns (TIP: YOU CAN ALSO USE LEFTOVER MASHED POTATOES!! 1 CUP)
peas
chopped mint
ground ginger
salt
cayenne pepper
cilantro
curry powder (I found a large container of curry powder at Shop n Save for $4!!)
In a skillet put enough olive oil to coat the bottom of the pan. Place on medium heat. Place hashbrowns and peas into the skillet. Add 1/3 cup of water and cover to defrost and soften the veggies. After 2-3 minutes, add the following...1 Tbs each of cilantro, mint, and ginger. Mix well. Add 1/4 tsp of curry powder. Mix well. Allow to cook another minute then add 1/2 tsp of salt and a small amt of cayenne pepper (more if you like spicy and hot). Cook until potatoes are softened. Turn off heat and allow to cool while you prep the puff pastry.
Follow the directions on the puff pastry for defrosting. I like to keep the sheets in the fridge until just before I am ready to use them. Flour the area well or else the dough will be very sticky! Roll out to a 14 inch square. Cut into 24 to 25 squares (per sheet of pastry). Have a bowl of water on the side available.
Filling: Place 1 Tbsp of filling into the middle of each square. Use your finger and rub a small amount of water around the edges of the square so it will stick together. Fold into a triangle and press to seal. Place onto a nonstick cookie sheet. Repeat with the other sheet of dough.
Bake at 350 degrees for 20-25 minutes. Best served warm!
ALTERNATIVE PREP: Samosa casserole
Roll out the dough but instead of cutting into small squares, cut in half (you will end up with 4 sheets of pastry). Use cooking spray in a baking dish (you select how big or small you want the casserole, adjust the pastry sheets to that size). Start with first sheet of pastry, then small layer of the mix, next sheet of pastry, then more mix...continue until last sheet is on top. Melt 1 Tbsp of butter and brush over the top layer. Bake at 350 degrees for 30-45 minutes or until cooked through!
Items to purchase: puff pastry (2 sheets), 1 bag of frozen hashbrowns (we like the ore-ida homestyle hashbrowns..cubed), 1 bag frozen peas, chopped mint, curry powder, and ground ginger.
Total price: $12-15 (this makes approximately 48 samosas...enough to snack on for a couple days)
Ingredients:
Puff pastry
hashbrowns (TIP: YOU CAN ALSO USE LEFTOVER MASHED POTATOES!! 1 CUP)
peas
chopped mint
ground ginger
salt
cayenne pepper
cilantro
curry powder (I found a large container of curry powder at Shop n Save for $4!!)
In a skillet put enough olive oil to coat the bottom of the pan. Place on medium heat. Place hashbrowns and peas into the skillet. Add 1/3 cup of water and cover to defrost and soften the veggies. After 2-3 minutes, add the following...1 Tbs each of cilantro, mint, and ginger. Mix well. Add 1/4 tsp of curry powder. Mix well. Allow to cook another minute then add 1/2 tsp of salt and a small amt of cayenne pepper (more if you like spicy and hot). Cook until potatoes are softened. Turn off heat and allow to cool while you prep the puff pastry.
Follow the directions on the puff pastry for defrosting. I like to keep the sheets in the fridge until just before I am ready to use them. Flour the area well or else the dough will be very sticky! Roll out to a 14 inch square. Cut into 24 to 25 squares (per sheet of pastry). Have a bowl of water on the side available.
Filling: Place 1 Tbsp of filling into the middle of each square. Use your finger and rub a small amount of water around the edges of the square so it will stick together. Fold into a triangle and press to seal. Place onto a nonstick cookie sheet. Repeat with the other sheet of dough.
Bake at 350 degrees for 20-25 minutes. Best served warm!
ALTERNATIVE PREP: Samosa casserole
Roll out the dough but instead of cutting into small squares, cut in half (you will end up with 4 sheets of pastry). Use cooking spray in a baking dish (you select how big or small you want the casserole, adjust the pastry sheets to that size). Start with first sheet of pastry, then small layer of the mix, next sheet of pastry, then more mix...continue until last sheet is on top. Melt 1 Tbsp of butter and brush over the top layer. Bake at 350 degrees for 30-45 minutes or until cooked through!
Sunday, March 18, 2012
CREAMED CHICKEN OVER BISCUITS
This can feed as little as 2 and as many as 50!!! Easy to adapt the recipe...also good the next day for leftovers!!!
Extras needed: chicken, carrots, peas, celery, biscuits
Total cost of extras: $12-$14
1.5 pounds of chicken (cubed)
1 Tbs olive oil
2 Tbs butter
2 carrots (or half package of frozen carrots)
1 onion (diced)
1 stalk celery (diced)
1 bay leaf
1 Cup peas (or half package of frozen peas)
1 tsp poultry seasoning
2 Tbs flour
1 Quart chicken broth (use chicken bouillon cubes-follow directions on package)
1 tsp parsley
1/4 cup milk
In skillet drizzle olive oil, heat. Add chicken and poultry seasoning. Cook chicken thoroughly. Add onion, celery, carrots, peas, and bay leaf. Add small amount of water (approx. 1/3 cup). Cover and simmer for 5 min.
In large stock pot, add chicken broth. Bring to low boil. Mix flour and water as directed for gravy recipes. Add slowly to the chicken broth. As thickens, add butter and milk. If too thin, add more flour and water mix. Don't worry if it is too thick, you still need to add chicken and veggie mix. Add the chicken and veggies. Heat approximately 10-15 min on medium-low.
Serve with mashed potatoes and biscuits. Cook biscuits according to package instructions.
YUMMO!!!!
Extras needed: chicken, carrots, peas, celery, biscuits
Total cost of extras: $12-$14
1.5 pounds of chicken (cubed)
1 Tbs olive oil
2 Tbs butter
2 carrots (or half package of frozen carrots)
1 onion (diced)
1 stalk celery (diced)
1 bay leaf
1 Cup peas (or half package of frozen peas)
1 tsp poultry seasoning
2 Tbs flour
1 Quart chicken broth (use chicken bouillon cubes-follow directions on package)
1 tsp parsley
1/4 cup milk
In skillet drizzle olive oil, heat. Add chicken and poultry seasoning. Cook chicken thoroughly. Add onion, celery, carrots, peas, and bay leaf. Add small amount of water (approx. 1/3 cup). Cover and simmer for 5 min.
In large stock pot, add chicken broth. Bring to low boil. Mix flour and water as directed for gravy recipes. Add slowly to the chicken broth. As thickens, add butter and milk. If too thin, add more flour and water mix. Don't worry if it is too thick, you still need to add chicken and veggie mix. Add the chicken and veggies. Heat approximately 10-15 min on medium-low.
Serve with mashed potatoes and biscuits. Cook biscuits according to package instructions.
YUMMO!!!!
CURRY CHICKEN AND FLATBREAD
This is one of the first meals I made for John. Funny story, he never had curry and had heard good and bad things about it. He told me later that he was soo worried but didn't want to upset me...so, I made it and now curry is his FAVORITE meal!!!
Extras needed: chicken, curry paste (mild), onion, flatbread
Total cost of extras: $13
chicken:
2-3 chicken breasts (trimmed and cubed)
1 large onion (diced)
2-3 Tbs of curry paste
In skillet coat with olive oil. When hot, add chicken and cover with salt and pepper. Once chicken is cooked through, add onions and a small amount of water (cover until onions are softened). Then add curry paste and stir. Add small amount of water if it looks too thick. Reduce to simmer for about 5-10min. Serve with coconut rice (when we only make chicken curry, I add about a 1/2 cup of steamed peas to the rice).
Flatbread:
2-4 slices of flatbread
1/2 stick butter
1 tsp oregano
1 tsp garlic salt
Preheat oven to 400 degrees. On cookie sheet place flatbread. Melt butter and then add the herbs/spices. Once mixed, spread onto the flatbread. Place into oven until edges are browned (approximately 10-15min).
Extras needed: chicken, curry paste (mild), onion, flatbread
Total cost of extras: $13
chicken:
2-3 chicken breasts (trimmed and cubed)
1 large onion (diced)
2-3 Tbs of curry paste
In skillet coat with olive oil. When hot, add chicken and cover with salt and pepper. Once chicken is cooked through, add onions and a small amount of water (cover until onions are softened). Then add curry paste and stir. Add small amount of water if it looks too thick. Reduce to simmer for about 5-10min. Serve with coconut rice (when we only make chicken curry, I add about a 1/2 cup of steamed peas to the rice).
Flatbread:
2-4 slices of flatbread
1/2 stick butter
1 tsp oregano
1 tsp garlic salt
Preheat oven to 400 degrees. On cookie sheet place flatbread. Melt butter and then add the herbs/spices. Once mixed, spread onto the flatbread. Place into oven until edges are browned (approximately 10-15min).
Thursday, March 1, 2012
STIR FRY
I love to eat stir fry! You can put in whatever veggies you prefer but as a budget meal I have found for our budget, if I have a cup of frozen peas, carrots, or other veggies we can use them instead of having them go bad in the freezer! You can serve with chicken or beef over coconut rice (recipe on our site).
Extras needed: chicken or beef (whichever is on sale for us), red pepper, peas, onion, carrots (frozen or fresh)...when in season we have added zucchini, cabbage, and squash, gen tso sauce.
Total cost: $15 (BUT the investment of the sauce is worth it...will last for at least 4 meals)
2-3 chicken breasts (cubed) or 1.5 packages of beef (cubed stew beef)
veggies (all about the same size and cut for even cooking time)
1 clove of garlic
2 Tbsp sauce
salt and pepper to taste
olive oil
In large skillet (or wok), place about 1 Tbsp olive oil and heat over medium high heat. Add onion and garlic once hot. These will cook quickly. Sometimes we will marinate the meat in a small amount of the general tso sauce...highly recommend this! Discard marinade do not add to the skillet!!! Once onion and garlic start to brown, add meat and season with salt and pepper. After meat cooked through, add all veggies. REMEMBER...FROZEN VEGGIES WILL ADD MOISTURE TO THE DISH (you can add straight from the freezer). Add a small amount of water to steam veggies and cover. After veggies are as tender as you like, add 2 Tbsp of general tso sauce (enough to cover the top of the stir fry). Stir and add more for taste if you prefer. Serve hot over rice or over ramen noodles....SO GOOD.
Extras needed: chicken or beef (whichever is on sale for us), red pepper, peas, onion, carrots (frozen or fresh)...when in season we have added zucchini, cabbage, and squash, gen tso sauce.
Total cost: $15 (BUT the investment of the sauce is worth it...will last for at least 4 meals)
2-3 chicken breasts (cubed) or 1.5 packages of beef (cubed stew beef)
veggies (all about the same size and cut for even cooking time)
1 clove of garlic
2 Tbsp sauce
salt and pepper to taste
olive oil
In large skillet (or wok), place about 1 Tbsp olive oil and heat over medium high heat. Add onion and garlic once hot. These will cook quickly. Sometimes we will marinate the meat in a small amount of the general tso sauce...highly recommend this! Discard marinade do not add to the skillet!!! Once onion and garlic start to brown, add meat and season with salt and pepper. After meat cooked through, add all veggies. REMEMBER...FROZEN VEGGIES WILL ADD MOISTURE TO THE DISH (you can add straight from the freezer). Add a small amount of water to steam veggies and cover. After veggies are as tender as you like, add 2 Tbsp of general tso sauce (enough to cover the top of the stir fry). Stir and add more for taste if you prefer. Serve hot over rice or over ramen noodles....SO GOOD.
Monday, February 27, 2012
CAJUN CHICKEN PASTA
Well, it's pasta night but you are so tired of the same old thing. Try spicing things up a bit with our cajun chicken pasta. It was inspired by a pasta dish I would get when we would go out...but of course with 4 kids, busy schedule, and tight budget that just doesn't happen. Sooo....we decided to re-create this dish simply and within the budget!
Extra items: chicken breasts, red pepper, green onion, parma cheese, and pasta (I like angel hair)
Total cost for extras: $10 (unless you add garlic bread as a side then add an extra $1-2)
3 chicken breasts (cut into cubes)
1 box angel hair pasta
olive oil
butter
flour
milk
salt and pepper
parma cheese
garlic
red pepper
green onion (1-2 onions sliced)
cajun seasoning
Salt and pepper the chicken cubes. In skillet, heat olive oil and add chicken. Cook until no longer pink. Add sliced red pepper and garlic...reduce heat to medium and cover.
In saucepan, 1/2 stick of butter and 1/2 cup of milk. Heat until comes to a boil. Add flour/water mixture as you normally would do for gravy/sauce. Slowly whisking in and allowing to cook down until desired thickness. Add parma cheese. Mix well and then add to chicken. Finish by coating the top of the chicken mix with cajun seasoning and green onion. Mix well. Keep warm while cooking pasta.
Cook pasta according to instructions. Drain and then add the sauce to the pasta. Serve.
Extra items: chicken breasts, red pepper, green onion, parma cheese, and pasta (I like angel hair)
Total cost for extras: $10 (unless you add garlic bread as a side then add an extra $1-2)
3 chicken breasts (cut into cubes)
1 box angel hair pasta
olive oil
butter
flour
milk
salt and pepper
parma cheese
garlic
red pepper
green onion (1-2 onions sliced)
cajun seasoning
Salt and pepper the chicken cubes. In skillet, heat olive oil and add chicken. Cook until no longer pink. Add sliced red pepper and garlic...reduce heat to medium and cover.
In saucepan, 1/2 stick of butter and 1/2 cup of milk. Heat until comes to a boil. Add flour/water mixture as you normally would do for gravy/sauce. Slowly whisking in and allowing to cook down until desired thickness. Add parma cheese. Mix well and then add to chicken. Finish by coating the top of the chicken mix with cajun seasoning and green onion. Mix well. Keep warm while cooking pasta.
Cook pasta according to instructions. Drain and then add the sauce to the pasta. Serve.
Thursday, February 23, 2012
SANDWICH FEST....4 BIG SANDWICHES FOR YOUR SMALL BUDGET
Sandwich #1: Chicken Parm
Extras: chicken patties, provolone cheese, spaghetti sauce, kaiser rolls (or hamburger buns)
Total cost: $10
chicken patties
sliced provolone cheese
spaghetti sauce (we use Ragu)
Kaiser rolls
garlic salt
oregano
butter (1/2 stick)
grated parma cheese
Cook chicken patties according to package instructions (in oven)...do 5 minutes less than instructions because you will be placing them back into the oven to finish. Remove from oven and spread a layer of spaghetti sauce on top of each patty, then a slice of provolone cheese. Place into the oven for 5 minutes (until cheese is melted). Remove and prep rolls.
Place oven on low broil. Soften butter and then add oregano and garlic salt..Mix well. Place cut kaiser rolls on baking sheet. Spread butter mixture on each half...top with a sprinkle of parma cheese. Place on bottom rack for about 5-10 minutes...don't walk away from the oven, you need to keep a watchful eye on these buns..not making croutons :-). Remove when top edges are starting to brown. Place one chicken patty on each roll for sandwiches. You can add more sauce if you prefer.
Sandwich #2: Pork Loin with Tarragon Sauce
This sandwich was created when we had leftover pork loin (which we were able to get on sale at Giant Eagle for $11...we cut the loin in half and had 2 huge pieces of pork! It was enough to feed our family plus my parents...and we still had leftovers!!!).
Pork loin: again, this is from leftovers so I cannot vouch for the price on this one! It's a nice treat. We cooked the pork loin coated with Italian herb paste (find with fresh herbs...it's in a tube). Also, John made tarragon sauce served on top...of course we had that leftover as well.
Extras: kaiser rolls, provolone cheese...see note on pork loin above.
Total: $4
Sauce:
10 Tbs butter
6 level Tbs flour
2 cups milk
1 tsp salt
1 tsp garlic powder
1 Tbs dried tarragon
Melt butter, medium heat. Stir in flour...longer cook butter and flour richer flavor. Will cook and look like paste...then add milk and remaining ingredients. Cook over medium heat until desired consistency...remove from heat immediately. If too thick, add milk...if too thin, add cornstarch/cold water mix to sauce. Whisk.
Pork Sandwiches:
4 slices approximately 1 inch thick (pork loin)...cut into cubes
Provolone cheese
Kaiser rolls
Cut pork into cubes and add sauce to cover meat. Warm in medium sized pot over med-high heat. While this is heating, make garlic kaiser rolls (recipe and directions above). Once rolls finished, add heated pork mixture on one half and one slice of cheese on other half. Place under broiler (low) until cheese is melted. This happens quickly...keep an eye on it!! Remove from oven and put two halves together. Enjoy!!
Sandwich #3: Chipped Ham BBQ
We make these for football game days!!! Place into crock pot and cook slowly!!
Extras: chipped ham, BBQ sauce, hamburger buns
Total cost: $8-10
1.5 pounds of chipped ham
1 large bottle of Sweet Baby Ray's BBQ sauce
1 stick of butter (sliced into squares)
1 Tbsp of worcestershire sauce
hamburger buns
(cheese if you desire)
In crock pot on high heat...place all ingredients (except buns) into the crock pot and mix well. Allow butter to melt...then stir and place on low. You can also do this in a saucepan/pot if you want to eat sooner (it will take about 15-20 minutes to fully heat through), but we find allowing 2-3 hours in the crock pot makes the sauce creamier and gets into the ham. If you like spice....do half of the Sweet Baby Ray's and half Quaker Steak and Lube Buckeye BBQ wing sauce. With the spicy version we like to put sliced cheddar cheese on the sandwiches.
When ready to eat, place desired amount of ham BBQ on bun.
Sandwich #4: Monkey burgers
No, we do not eat monkeys. Growing up my mom made these with leftover sloppy joe mix and called them monkey burgers. Again, not sure why...but they are so good!
Extras: 1 can sloppy joe mix, hamburger, hamburger buns, sliced American cheese
Total Cost: $8-10
1.5 pounds hamburger
1 large can sloppy joe mix
hamburger buns
cheese
We have made these with leftover sloppy joes. So, it's your call. If you have leftover sloppy joes...just take mix place on half of bun, one slice cheese. Cook in oven 15 minutes on 350 degrees.
Brown meat...drain. Add sloppy joe mix to meat. Heat until warm. Preheat oven to 350 degrees. Place hamburger buns on baking sheet...follow directions above.
Extras: chicken patties, provolone cheese, spaghetti sauce, kaiser rolls (or hamburger buns)
Total cost: $10
chicken patties
sliced provolone cheese
spaghetti sauce (we use Ragu)
Kaiser rolls
garlic salt
oregano
butter (1/2 stick)
grated parma cheese
Cook chicken patties according to package instructions (in oven)...do 5 minutes less than instructions because you will be placing them back into the oven to finish. Remove from oven and spread a layer of spaghetti sauce on top of each patty, then a slice of provolone cheese. Place into the oven for 5 minutes (until cheese is melted). Remove and prep rolls.
Place oven on low broil. Soften butter and then add oregano and garlic salt..Mix well. Place cut kaiser rolls on baking sheet. Spread butter mixture on each half...top with a sprinkle of parma cheese. Place on bottom rack for about 5-10 minutes...don't walk away from the oven, you need to keep a watchful eye on these buns..not making croutons :-). Remove when top edges are starting to brown. Place one chicken patty on each roll for sandwiches. You can add more sauce if you prefer.
Sandwich #2: Pork Loin with Tarragon Sauce
This sandwich was created when we had leftover pork loin (which we were able to get on sale at Giant Eagle for $11...we cut the loin in half and had 2 huge pieces of pork! It was enough to feed our family plus my parents...and we still had leftovers!!!).
Pork loin: again, this is from leftovers so I cannot vouch for the price on this one! It's a nice treat. We cooked the pork loin coated with Italian herb paste (find with fresh herbs...it's in a tube). Also, John made tarragon sauce served on top...of course we had that leftover as well.
Extras: kaiser rolls, provolone cheese...see note on pork loin above.
Total: $4
Sauce:
10 Tbs butter
6 level Tbs flour
2 cups milk
1 tsp salt
1 tsp garlic powder
1 Tbs dried tarragon
Melt butter, medium heat. Stir in flour...longer cook butter and flour richer flavor. Will cook and look like paste...then add milk and remaining ingredients. Cook over medium heat until desired consistency...remove from heat immediately. If too thick, add milk...if too thin, add cornstarch/cold water mix to sauce. Whisk.
Pork Sandwiches:
4 slices approximately 1 inch thick (pork loin)...cut into cubes
Provolone cheese
Kaiser rolls
Cut pork into cubes and add sauce to cover meat. Warm in medium sized pot over med-high heat. While this is heating, make garlic kaiser rolls (recipe and directions above). Once rolls finished, add heated pork mixture on one half and one slice of cheese on other half. Place under broiler (low) until cheese is melted. This happens quickly...keep an eye on it!! Remove from oven and put two halves together. Enjoy!!
Sandwich #3: Chipped Ham BBQ
We make these for football game days!!! Place into crock pot and cook slowly!!
Extras: chipped ham, BBQ sauce, hamburger buns
Total cost: $8-10
1.5 pounds of chipped ham
1 large bottle of Sweet Baby Ray's BBQ sauce
1 stick of butter (sliced into squares)
1 Tbsp of worcestershire sauce
hamburger buns
(cheese if you desire)
In crock pot on high heat...place all ingredients (except buns) into the crock pot and mix well. Allow butter to melt...then stir and place on low. You can also do this in a saucepan/pot if you want to eat sooner (it will take about 15-20 minutes to fully heat through), but we find allowing 2-3 hours in the crock pot makes the sauce creamier and gets into the ham. If you like spice....do half of the Sweet Baby Ray's and half Quaker Steak and Lube Buckeye BBQ wing sauce. With the spicy version we like to put sliced cheddar cheese on the sandwiches.
When ready to eat, place desired amount of ham BBQ on bun.
Sandwich #4: Monkey burgers
No, we do not eat monkeys. Growing up my mom made these with leftover sloppy joe mix and called them monkey burgers. Again, not sure why...but they are so good!
Extras: 1 can sloppy joe mix, hamburger, hamburger buns, sliced American cheese
Total Cost: $8-10
1.5 pounds hamburger
1 large can sloppy joe mix
hamburger buns
cheese
We have made these with leftover sloppy joes. So, it's your call. If you have leftover sloppy joes...just take mix place on half of bun, one slice cheese. Cook in oven 15 minutes on 350 degrees.
Brown meat...drain. Add sloppy joe mix to meat. Heat until warm. Preheat oven to 350 degrees. Place hamburger buns on baking sheet...follow directions above.
Monday, February 20, 2012
CHICKEN ENCHILADAS
We love this meal because we can stretch it into leftovers!!! Serve with Spanish rice or beans.
Extra items: chicken, tomato paste (small can), tomato sauce, hot sauce, Mexican blend shredded cheese, tortillas (do not get the burrito size...too big for this recipe. Regular corn or flour tortillas will work).
Total cost for extras: $13-15 (but remember can stretch to 2 meals!!)
Filling:
chicken broth (use 2 chicken bouillon cubes and 4 cups of water...bring to boil and melt cubes)
4 chicken breasts (skinless/boneless...cut in half)
1 bay leaf
oregano
1 small onion
2 Tsp tomato paste
1 tsp chili powder
1 tsp cumin
salt
1/2 Cup shredded cheese (save the rest of the bag for top of enchiladas)
Sauce:
2 Cups tomato sauce
2 tsp hot sauce
1/4 tsp cinnamon
1 tsp chili powder
In pot, bring broth to a boil. Add chicken with bay leaf, oregano, and half of the onion. Return to a boil. Cover and reduce to simmer about 10 minutes...seriously we were impressed it took only this long to cook the chicken!!! When finished, remove chicken and allow to cool (should only take a few minutes). Shred the chicken into a large mixing bowl. Add 1/2 cup of the cooking liquid and tomato paste, chili powder, cumin, and 1 tsp salt. Work through the chicken.
While chicken is cooling: make sauce and warm tortillas.
Tortillas: preheat oven to 275 degrees. Wrap tortillas in a stack in foil. Place into oven until warmed (about 5 min).
Sauce: In saucepan combine all sauce ingredients (tomato sauce, hot sauce, cinnamon, and chili powder). Keep warm.
Place oven on broil- high. We use a large glass casserole dish to bake them. Take a tortilla and lay flat. Add a Tbsp of chicken mixture. Roll tortilla, place into dish seam side down. Continue placing into dish...side by side. Then, pour warmed sauce over enchiladas. On top of this add the remaining shredded cheese. Place 6 inches from the broiler for 5 minutes. Enjoy :-)
Extra items: chicken, tomato paste (small can), tomato sauce, hot sauce, Mexican blend shredded cheese, tortillas (do not get the burrito size...too big for this recipe. Regular corn or flour tortillas will work).
Total cost for extras: $13-15 (but remember can stretch to 2 meals!!)
Filling:
chicken broth (use 2 chicken bouillon cubes and 4 cups of water...bring to boil and melt cubes)
4 chicken breasts (skinless/boneless...cut in half)
1 bay leaf
oregano
1 small onion
2 Tsp tomato paste
1 tsp chili powder
1 tsp cumin
salt
1/2 Cup shredded cheese (save the rest of the bag for top of enchiladas)
Sauce:
2 Cups tomato sauce
2 tsp hot sauce
1/4 tsp cinnamon
1 tsp chili powder
In pot, bring broth to a boil. Add chicken with bay leaf, oregano, and half of the onion. Return to a boil. Cover and reduce to simmer about 10 minutes...seriously we were impressed it took only this long to cook the chicken!!! When finished, remove chicken and allow to cool (should only take a few minutes). Shred the chicken into a large mixing bowl. Add 1/2 cup of the cooking liquid and tomato paste, chili powder, cumin, and 1 tsp salt. Work through the chicken.
While chicken is cooling: make sauce and warm tortillas.
Tortillas: preheat oven to 275 degrees. Wrap tortillas in a stack in foil. Place into oven until warmed (about 5 min).
Sauce: In saucepan combine all sauce ingredients (tomato sauce, hot sauce, cinnamon, and chili powder). Keep warm.
Place oven on broil- high. We use a large glass casserole dish to bake them. Take a tortilla and lay flat. Add a Tbsp of chicken mixture. Roll tortilla, place into dish seam side down. Continue placing into dish...side by side. Then, pour warmed sauce over enchiladas. On top of this add the remaining shredded cheese. Place 6 inches from the broiler for 5 minutes. Enjoy :-)
COCONUT RICE
So good with curry chicken, stir fry, or the tuna cake recipe posted previously. John and I love it and will make any excuse to have it!!
Extras: 1 can coconut milk (be sure to shake it well before opening), red pepper
Total cost: $3-4
2-3 Cups of Minute Rice
1 can coconut milk
2 cloves garlic (cut into small pieces)
red pepper flakes
water
cilantro
butter (optional)
1/2 red pepper (diced)
olive oil
salt and pepper to taste
In medium sized pot: put in olive oil (enough to cover the bottom of the pot) and heat over medium heat. When starting to warm, add garlic. Continue to move around pot until it starts to brown. Add diced red pepper. If needed, add a small amount of olive oil. Have all other ingredients at your fingertips...it will go quickly. Once the peppers begin to soften, add rice. Mix until all garlic and red peppers are incorporated. Then add coconut milk. Mix...if rice appears dry then add 1/2 can of water. Mix well. Next, add red pepper flakes (about 1 tsp for flavor...more if you like spice), cilantro (again, the amount will be to your liking...we love cilantro and add about 2 Tbsp), salt, pepper. Cover...allow to cook on medium heat for about 5 min. Then check consistency...if dry add water in small amounts...about 1/3 cup at a time...cooking covered for 2 minutes before adding more. Taste...if more garlic flavor needed add 1 tsp garlic powder. Melt 1 tsp butter and add for rich creamy flavor.
Extras: 1 can coconut milk (be sure to shake it well before opening), red pepper
Total cost: $3-4
2-3 Cups of Minute Rice
1 can coconut milk
2 cloves garlic (cut into small pieces)
red pepper flakes
water
cilantro
butter (optional)
1/2 red pepper (diced)
olive oil
salt and pepper to taste
In medium sized pot: put in olive oil (enough to cover the bottom of the pot) and heat over medium heat. When starting to warm, add garlic. Continue to move around pot until it starts to brown. Add diced red pepper. If needed, add a small amount of olive oil. Have all other ingredients at your fingertips...it will go quickly. Once the peppers begin to soften, add rice. Mix until all garlic and red peppers are incorporated. Then add coconut milk. Mix...if rice appears dry then add 1/2 can of water. Mix well. Next, add red pepper flakes (about 1 tsp for flavor...more if you like spice), cilantro (again, the amount will be to your liking...we love cilantro and add about 2 Tbsp), salt, pepper. Cover...allow to cook on medium heat for about 5 min. Then check consistency...if dry add water in small amounts...about 1/3 cup at a time...cooking covered for 2 minutes before adding more. Taste...if more garlic flavor needed add 1 tsp garlic powder. Melt 1 tsp butter and add for rich creamy flavor.
Thursday, February 16, 2012
STUFFED CABBAGE CASSEROLE
I love stuffed cabbage, but sometimes I just don't want to fuss with a lot of prep. Sometimes we have leftover stuffed pepper meat and rice left (when we make the red sauce type not the white sauce recipe listed earlier on the blog)...so, this is what we do with it.
Extras needed: 1/2 pound ground beef, 1 can tomato paste (small), 1 bag of shredded cabbage (it's with the bagged salads...slaw cabbage)
Total cost: $7.00
1/2 pound beef
1 small can tomato paste
1 cup of minute rice
1 tsp of oregano
1-2 tsp of garlic powder
1 tsp onion powder (or use 1/2 of a fresh diced onion)
1 Tbs worcestershire sauce
salt and pepper to taste
shredded cabbage
Preheat oven to 350 degrees.
Beef prep: brown meat in a large skillet (drain), return to skillet and add oregano, garlic powder, onion powder (or onions), and salt. Mix well over medium heat. Then add can of tomato paste and Worcestershire sauce...if paste is still too thick then add a small amount of water. Cook until mixed through...about 2 minutes. Remove from heat and add rice...cover.
In baking dish layer...cabbage...then 1/3 meat and rice mixture...cabbage...1/3 meat and rice...cabbage and then remaining meat and rice mixture. On top put a very small amount of cabbage. Cover with foil and place into oven for about 25-30 minutes. If you like very tender cabbage add a small (like 1 Tbs of water over the casserole)...we like ours with a little crunch left in it so we omit the extra liquid. It's all about tasting and testing to find the consistency you like.
Remove from oven and allow to set up for about 5-10 minutes. It's very filling and we can get a good 8 or more portions from this recipe.
Extras needed: 1/2 pound ground beef, 1 can tomato paste (small), 1 bag of shredded cabbage (it's with the bagged salads...slaw cabbage)
Total cost: $7.00
1/2 pound beef
1 small can tomato paste
1 cup of minute rice
1 tsp of oregano
1-2 tsp of garlic powder
1 tsp onion powder (or use 1/2 of a fresh diced onion)
1 Tbs worcestershire sauce
salt and pepper to taste
shredded cabbage
Preheat oven to 350 degrees.
Beef prep: brown meat in a large skillet (drain), return to skillet and add oregano, garlic powder, onion powder (or onions), and salt. Mix well over medium heat. Then add can of tomato paste and Worcestershire sauce...if paste is still too thick then add a small amount of water. Cook until mixed through...about 2 minutes. Remove from heat and add rice...cover.
In baking dish layer...cabbage...then 1/3 meat and rice mixture...cabbage...1/3 meat and rice...cabbage and then remaining meat and rice mixture. On top put a very small amount of cabbage. Cover with foil and place into oven for about 25-30 minutes. If you like very tender cabbage add a small (like 1 Tbs of water over the casserole)...we like ours with a little crunch left in it so we omit the extra liquid. It's all about tasting and testing to find the consistency you like.
Remove from oven and allow to set up for about 5-10 minutes. It's very filling and we can get a good 8 or more portions from this recipe.
Saturday, February 11, 2012
CURRY BURGERS AND RICE
John and I love curry. We wanted to try something different, and with a tight budget we could only afford ground meat. So....I made curry burgers. No need for bread crumbs or eggs, these stay together with all the spices and extras added!!
Items purchased: curry paste (we always have this on hand because we use it a lot, but if you don't you will need to buy a small jar of it), ground beef (about 2.5 pounds to feed everyone), 2 bags of Knorr Sides...cheese and broccoli rice, and kaiser rolls....this recipe also calls for coriander and caraway seeds (I know not everyone keeps these around, we got them with a spice rack we purchased last summer).
Price (minus the 2 extra spices): $$12-15 dollars (add about $5 for a small package of spices)
1.5 pounds ground beef (the other pound I used to make regular burgers for the girls)
3 Tbs of curry paste
2 cloves garlic (diced)
1 onion (diced)
1 tsp cumin
1 tsp garlic powder
salt and pepper to taste
1 small palmful of coriander
1 small palmful of caraway seeds
olive oil
1 tsp cayenne pepper
1 Tbs worcheshire sauce
In skillet: put enough olive oil to coat the bottom of the pan, bring to medium/high heat. Put in the onion and garlic (you will want these to get browned and caramelized...will take about 10-15min). Then reduce heat and add caraway seeds, coriander, cumin, and cayenne pepper. If this seems dry, add a small amount of olive oil and stir. Then add curry paste and worcheshire sauce. Warm this only until well mixed. Set aside to cool a bit.
In large bowl mix ground beef, 1 tsp salt and pepper, and garlic powder. Once mixed well, make a small hole in center of beef and add the spice mixture. MIX WELL, meat will turn a nice dark red color (easy to know when it is all mixed in). Then make your patties...we were able to get 6 fist sized patties from this recipe. Do not work the burger too much or you will get chewy burgers. You can cook them right away or cover and place into the fridge for about 30 minutes. Cook burgers to level of doneness you prefer.
We served these on garlic kaiser rolls (with shredded cheddar melted on burgers-it's what we had in the fridge): To make, soften 1/4 stick of butter and mix in garlic salt. Place under broiler (low) for about 10 minutes...keep an eye on them you don't want toast or croutons!!
We served with rice...they were on sale at Shop n Save this week 10 for $10!! Just follow the directions on the package (it takes about 10 minutes to make). You can also serve with Cajun tots: buy a bag of tots and put Cajun seasoning on it. Cook according to directions on package.
The girls had regular burgers: I mix breadcrumbs and the ground meat, salt and pepper and a little garlic powder. Made about 8 burgers. Then serve on regular hamburger buns.
Items purchased: curry paste (we always have this on hand because we use it a lot, but if you don't you will need to buy a small jar of it), ground beef (about 2.5 pounds to feed everyone), 2 bags of Knorr Sides...cheese and broccoli rice, and kaiser rolls....this recipe also calls for coriander and caraway seeds (I know not everyone keeps these around, we got them with a spice rack we purchased last summer).
Price (minus the 2 extra spices): $$12-15 dollars (add about $5 for a small package of spices)
1.5 pounds ground beef (the other pound I used to make regular burgers for the girls)
3 Tbs of curry paste
2 cloves garlic (diced)
1 onion (diced)
1 tsp cumin
1 tsp garlic powder
salt and pepper to taste
1 small palmful of coriander
1 small palmful of caraway seeds
olive oil
1 tsp cayenne pepper
1 Tbs worcheshire sauce
In skillet: put enough olive oil to coat the bottom of the pan, bring to medium/high heat. Put in the onion and garlic (you will want these to get browned and caramelized...will take about 10-15min). Then reduce heat and add caraway seeds, coriander, cumin, and cayenne pepper. If this seems dry, add a small amount of olive oil and stir. Then add curry paste and worcheshire sauce. Warm this only until well mixed. Set aside to cool a bit.
In large bowl mix ground beef, 1 tsp salt and pepper, and garlic powder. Once mixed well, make a small hole in center of beef and add the spice mixture. MIX WELL, meat will turn a nice dark red color (easy to know when it is all mixed in). Then make your patties...we were able to get 6 fist sized patties from this recipe. Do not work the burger too much or you will get chewy burgers. You can cook them right away or cover and place into the fridge for about 30 minutes. Cook burgers to level of doneness you prefer.
We served these on garlic kaiser rolls (with shredded cheddar melted on burgers-it's what we had in the fridge): To make, soften 1/4 stick of butter and mix in garlic salt. Place under broiler (low) for about 10 minutes...keep an eye on them you don't want toast or croutons!!
We served with rice...they were on sale at Shop n Save this week 10 for $10!! Just follow the directions on the package (it takes about 10 minutes to make). You can also serve with Cajun tots: buy a bag of tots and put Cajun seasoning on it. Cook according to directions on package.
The girls had regular burgers: I mix breadcrumbs and the ground meat, salt and pepper and a little garlic powder. Made about 8 burgers. Then serve on regular hamburger buns.
Wednesday, February 8, 2012
CUBE STEAK AND MASHED POTATOES
Extra items needed: potatoes, milk, cube steaks (usually plan for 2 per person)
Cost of extras: usually a little over $20 because of the amount of steaks needed for our family...BUT thank you shop n save again for your pick 5 for $19.99 (usually how we purchase our meat)
12 cube steaks
1 cup flour
salt and pepper
1 1/2 sticks butter
1/4 cup milk
8 large potatoes
Plate: start by putting a small amount of flour (about 1/3 cup) on a large plate, add salt and pepper and stir. Then coat each side of the cube steak and place into skillet
Skillet: start with about 1/4 cup of water, just enough to cover the bottom of the skillet. Put over medium-high heat. Then start to add cube steaks. I put on layer in the skillet and let them brown on either side (about 2 min on each) then stack them on one another and make room for the additional steaks. Continue this process and continue to add a little water at a time to keep from sticking. Once all steaks are browned, then make even layers in the skillet, add enough water to just cover the steaks. Add salt and pepper over the entire top. Cover, allow to cook for at least 15-20 minutes (rotating the steaks halfway through). Turn down heat and allow to simmer for 5 minutes.
Large pot: peel and cut into cubes 8 large potatoes. Place into salted water on high and bring to a boil. Once your potatoes are soft (test with fork), then drain. We find that we can have the potatoes finished by the time the steaks are done. Put into bowl and add 1 stick of butter (cover and allow to melt. Then mash the potatoes (I use a hand potato masher, but you can use a mixer if you prefer smoother potatoes). Once pretty well combined, then add a splash of milk. Mix these ingredients together and add salt and pepper to taste.
IT'S GRAVY TIME!!!
Back to the skillet: Remove the steaks from the skillet....DO NOT DRAIN, DO NOT EMPTY THE YUMMY GOODNESS LEFT IN THERE!!! Place steaks on a plate, the drippings you have left will make the base for your gravy. Have your next ingredients ready before you crank up the heat, the process takes not even 5 minutes so be prepared!
Have ready a mix of flour and water (remember the kindergarten paste example from the beef and noodles recipe), salt, pepper, 1/2 stick butter (cut into a few smaller pieces), small amount of milk (less than 1/4 cup).
Turn up the heat to medium-high and allow the drippings to start to boil. You will have to constantly whisk this once it gets going so it doesn't burn to the skillet. The increased heat will help cook down the flour/water mixture. Add the butter and allow to melt, whisking continuously. Then add the milk, slowly and whisk. Then, add slowly the flour/water mixture, about 1/3 at a time so you can monitor the thickness. Constantly whisking as you add. Once you have the consistency you desire, add salt and pepper. Taste, if you need additional butter, milk, or salt and pepper add it! Then if it's too thin...add more flour/water. This gravy is even better the next day for leftovers :-)
Cost of extras: usually a little over $20 because of the amount of steaks needed for our family...BUT thank you shop n save again for your pick 5 for $19.99 (usually how we purchase our meat)
12 cube steaks
1 cup flour
salt and pepper
1 1/2 sticks butter
1/4 cup milk
8 large potatoes
Plate: start by putting a small amount of flour (about 1/3 cup) on a large plate, add salt and pepper and stir. Then coat each side of the cube steak and place into skillet
Skillet: start with about 1/4 cup of water, just enough to cover the bottom of the skillet. Put over medium-high heat. Then start to add cube steaks. I put on layer in the skillet and let them brown on either side (about 2 min on each) then stack them on one another and make room for the additional steaks. Continue this process and continue to add a little water at a time to keep from sticking. Once all steaks are browned, then make even layers in the skillet, add enough water to just cover the steaks. Add salt and pepper over the entire top. Cover, allow to cook for at least 15-20 minutes (rotating the steaks halfway through). Turn down heat and allow to simmer for 5 minutes.
Large pot: peel and cut into cubes 8 large potatoes. Place into salted water on high and bring to a boil. Once your potatoes are soft (test with fork), then drain. We find that we can have the potatoes finished by the time the steaks are done. Put into bowl and add 1 stick of butter (cover and allow to melt. Then mash the potatoes (I use a hand potato masher, but you can use a mixer if you prefer smoother potatoes). Once pretty well combined, then add a splash of milk. Mix these ingredients together and add salt and pepper to taste.
IT'S GRAVY TIME!!!
Back to the skillet: Remove the steaks from the skillet....DO NOT DRAIN, DO NOT EMPTY THE YUMMY GOODNESS LEFT IN THERE!!! Place steaks on a plate, the drippings you have left will make the base for your gravy. Have your next ingredients ready before you crank up the heat, the process takes not even 5 minutes so be prepared!
Have ready a mix of flour and water (remember the kindergarten paste example from the beef and noodles recipe), salt, pepper, 1/2 stick butter (cut into a few smaller pieces), small amount of milk (less than 1/4 cup).
Turn up the heat to medium-high and allow the drippings to start to boil. You will have to constantly whisk this once it gets going so it doesn't burn to the skillet. The increased heat will help cook down the flour/water mixture. Add the butter and allow to melt, whisking continuously. Then add the milk, slowly and whisk. Then, add slowly the flour/water mixture, about 1/3 at a time so you can monitor the thickness. Constantly whisking as you add. Once you have the consistency you desire, add salt and pepper. Taste, if you need additional butter, milk, or salt and pepper add it! Then if it's too thin...add more flour/water. This gravy is even better the next day for leftovers :-)
Monday, February 6, 2012
CHICKEN FAJITAS AND SALSA
You can add and subtract whatever you want, make them your own! We always have roasted garlic hummus in our fridge, so we like to use it as a spread inside our fajitas. But this is the basic recipe for both so you can mix and match however you please!
Items purchased: 4 chicken breasts, shredded cheese, frozen corn, poblano and jalapeno chilies, red onion, red pepper, lime, corn tortillas
Total price: $20 (but, you can also use the corn tortillas as chips if you have leftover and we always do!!)
Chicken:
cubed chicken breasts
1/2 red onion (cut in strips)
1 red pepper (cut in strips)
1 tsp garlic
3/4 tsp cumin
3/4 tsp oregano
1/2 tsp cilantro
1/2 tsp black pepper
olive oil
salt
corn tortillas (we found 100 corn tortillas for $4 at Shop n Save-you may use 15 of these)
Skillet: pour 2 TBS olive oil in pan and heat, add chicken. Once cooked, add spices. Mix, if needed add a small amount of water (about 2 Tbs at a time). Next add onion and peppers. Add about 1/4 cup water bring to boil and then reduce heat. Simmer until veggies are soft and remaining sides are finished. Salt to taste. Serve in tortillas with garlic hummus, corn salsa, lettuce, and/or cheese. Mix and match!!!
Oven: 350 degrees for 10 minutes, place tortillas in oven to warm and toast lightly. For chips, 400 degrees for 10 minutes (cut tortillas into 4 pieces, to look like chips...add salt and pepper...place in oven until crispy)
Salsa: (careful, it's spicy! Tastes like Chipotle corn salsa)
1 package of frozen corn..no need to defrost
1 poblano chili (diced after roasting)
1/2 red onion (diced)
1 jalapeno (diced)
1/3 cup cilantro (diced)
1 Tbs lime juice (or juice of half a lime)
salt and pepper
Roast in oven on baking sheet: Corn and poblano chili
Corn: Oven 400 degrees for 30-45 minutes. Spread the corn out as much as you can on the sheet for even roasting, top with salt and pepper. It will turn light to dark brown when finished. Allow to cool.
Poblano chili: Oven 400 degrees for 30 minutes. The outside may char, it's OK! Place immediately in a glass bowl and cover with plastic wrap. It will steam off the skin so you can peel it off easily before dicing. Allow to cool, WASH YOUR HANDS AFTER WORKING WITH CHILI!!
Remove the seeds from jalapeno and poblano before dicing (again, do not touch your face or eyes until you wash your hands). Make sure the surface area is cleaned before putting anything else on it. In large bowl combine all ingredients!!! Chill for about 15 minutes or serve immediately on chicken tortillas or on side with homemade corn chips!!!
TIP: This is a good way to use leftover corn!! I cut the recipe in half. Roast the corn the same way, butter or any other liquid in the corn will evaporate during the process!!
Items purchased: 4 chicken breasts, shredded cheese, frozen corn, poblano and jalapeno chilies, red onion, red pepper, lime, corn tortillas
Total price: $20 (but, you can also use the corn tortillas as chips if you have leftover and we always do!!)
Chicken:
cubed chicken breasts
1/2 red onion (cut in strips)
1 red pepper (cut in strips)
1 tsp garlic
3/4 tsp cumin
3/4 tsp oregano
1/2 tsp cilantro
1/2 tsp black pepper
olive oil
salt
corn tortillas (we found 100 corn tortillas for $4 at Shop n Save-you may use 15 of these)
Skillet: pour 2 TBS olive oil in pan and heat, add chicken. Once cooked, add spices. Mix, if needed add a small amount of water (about 2 Tbs at a time). Next add onion and peppers. Add about 1/4 cup water bring to boil and then reduce heat. Simmer until veggies are soft and remaining sides are finished. Salt to taste. Serve in tortillas with garlic hummus, corn salsa, lettuce, and/or cheese. Mix and match!!!
Oven: 350 degrees for 10 minutes, place tortillas in oven to warm and toast lightly. For chips, 400 degrees for 10 minutes (cut tortillas into 4 pieces, to look like chips...add salt and pepper...place in oven until crispy)
Salsa: (careful, it's spicy! Tastes like Chipotle corn salsa)
1 package of frozen corn..no need to defrost
1 poblano chili (diced after roasting)
1/2 red onion (diced)
1 jalapeno (diced)
1/3 cup cilantro (diced)
1 Tbs lime juice (or juice of half a lime)
salt and pepper
Roast in oven on baking sheet: Corn and poblano chili
Corn: Oven 400 degrees for 30-45 minutes. Spread the corn out as much as you can on the sheet for even roasting, top with salt and pepper. It will turn light to dark brown when finished. Allow to cool.
Poblano chili: Oven 400 degrees for 30 minutes. The outside may char, it's OK! Place immediately in a glass bowl and cover with plastic wrap. It will steam off the skin so you can peel it off easily before dicing. Allow to cool, WASH YOUR HANDS AFTER WORKING WITH CHILI!!
Remove the seeds from jalapeno and poblano before dicing (again, do not touch your face or eyes until you wash your hands). Make sure the surface area is cleaned before putting anything else on it. In large bowl combine all ingredients!!! Chill for about 15 minutes or serve immediately on chicken tortillas or on side with homemade corn chips!!!
TIP: This is a good way to use leftover corn!! I cut the recipe in half. Roast the corn the same way, butter or any other liquid in the corn will evaporate during the process!!
Saturday, February 4, 2012
CHILI AND CORNBREAD
Discount meal of the week: the ingredients may seem intimidating, BUT I have never had anyone turn down the Marietta chili and cornbread!
Extra items: hamburger, tomato paste, tomato sauce, chili beans, cornbread mix
Total price: $10-12
1.5 to 2 pounds hamburger
1 large onion
1 small can tomato sauce
1 small can tomato paste
2 cans of chili (kidney) beans
1 quart of water
1 tsp garlic powder
1 tsp cinnamon
4 tsp chili powder
1/2 tsp red pepper flakes (more or less for heat)
2 1/4 tsp of cumin
1 Tbs salt
1 tsp allspice
5 bay leaves
1 1/4 Tbs vinegar
2 Tbs worcestershire sauce
Start to brown the hamburger in a large pot. Once browned, add the onions and half of the water. Allow to cook down for about 10 minutes on high. Add remaining ingredients to the pot. Bring to a boil and then turn down to simmer for about 2 hours (you can eat it right away if you want, but letting it sit for at least a half hour will develop the flavors). We like to top it with shredded cheddar cheese and serve with honey cornbread muffins.
Cornbread: mix according to package instructions (we like the muffin instructions because it's easy serving sizes). Once mix is in the muffin cups, drizzle honey over the top of each muffin. Bake according to directions on box...best when served hot with butter!!
Extra items: hamburger, tomato paste, tomato sauce, chili beans, cornbread mix
Total price: $10-12
1.5 to 2 pounds hamburger
1 large onion
1 small can tomato sauce
1 small can tomato paste
2 cans of chili (kidney) beans
1 quart of water
1 tsp garlic powder
1 tsp cinnamon
4 tsp chili powder
1/2 tsp red pepper flakes (more or less for heat)
2 1/4 tsp of cumin
1 Tbs salt
1 tsp allspice
5 bay leaves
1 1/4 Tbs vinegar
2 Tbs worcestershire sauce
Start to brown the hamburger in a large pot. Once browned, add the onions and half of the water. Allow to cook down for about 10 minutes on high. Add remaining ingredients to the pot. Bring to a boil and then turn down to simmer for about 2 hours (you can eat it right away if you want, but letting it sit for at least a half hour will develop the flavors). We like to top it with shredded cheddar cheese and serve with honey cornbread muffins.
Cornbread: mix according to package instructions (we like the muffin instructions because it's easy serving sizes). Once mix is in the muffin cups, drizzle honey over the top of each muffin. Bake according to directions on box...best when served hot with butter!!
Friday, February 3, 2012
STUFFED RED PEPPERS
This is our alternative to regular stuffed peppers because we were tired of red sauce. So, we opted for a white sauce alternative! The girls do not like peppers so this is a couple's treat!
Discount meal of the week #3: STUFFED RED PEPPERS
Extra items purchased: hamburger (1/2 pound), Philly Italian herb cooking cream, 4 red peppers
Total price of extras: $8
4 red peppers
cooking cream
1/2 pound hamburger
minute rice
salt and pepper
oregano
salt and pepper
Preheat oven to 350 degrees
In saucepan: cook minute rice according to the directions on box
In skillet: brown hamburger, drain. Return to skillet and add salt, pepper, and oregano. Then add cooking cream and cooked rice. Heat through. Salt and pepper to taste.
Clean red peppers (remove tops and clean out the inside for stuffing). Put into a small round pan.
Fill with the meat/rice mixture to the top of the pepper (if you have enough, it can be a little above the top of the pepper...should stay in place). Put 1/4 cup of water on the bottom of the pan. Cook for approximately 30 minutes or until pepper is at desired doneness (some like the pepper softer than others, we like ours to still be firm).
Discount meal of the week #3: STUFFED RED PEPPERS
Extra items purchased: hamburger (1/2 pound), Philly Italian herb cooking cream, 4 red peppers
Total price of extras: $8
4 red peppers
cooking cream
1/2 pound hamburger
minute rice
salt and pepper
oregano
salt and pepper
Preheat oven to 350 degrees
In saucepan: cook minute rice according to the directions on box
In skillet: brown hamburger, drain. Return to skillet and add salt, pepper, and oregano. Then add cooking cream and cooked rice. Heat through. Salt and pepper to taste.
Clean red peppers (remove tops and clean out the inside for stuffing). Put into a small round pan.
Fill with the meat/rice mixture to the top of the pepper (if you have enough, it can be a little above the top of the pepper...should stay in place). Put 1/4 cup of water on the bottom of the pan. Cook for approximately 30 minutes or until pepper is at desired doneness (some like the pepper softer than others, we like ours to still be firm).
Thursday, February 2, 2012
TUNA CAKES AND RICE
Discount meal of the week #2:
Items purchased (tuna and veggies)
Total purchased: $8.00
3 pouches of lemon pepper tuna (Starkist...we get the flavored pouches when on sale)
1 cup breadcrumbs
1-2 cups of rice per person
1 bag of mixed frozen veggies (again, whatever is on sale...veggies 10 for $10 at Shop n Save)
1 Tbs butter
1 tsp salt
oregano
garlic powder
white pepper
red pepper flakes
Tuna cakes: mix in a bowl the tuna and breadcrumbs. DO NOT DRAIN THE WATER FROM THE POUCHES!! YOU NEED IT! IF MIX IS DRY, ADD A SMALL AMOUNT OF WATER (tsp at a time). In skillet, put small amount of olive oil (enough to lightly coat bottom of skillet) and begin to heat over medium-high to high heat. While heating, shape tuna into cakes (like burgers)-tightly pack the cakes. 3 pouches usually make 8 tuna cakes. Place in skillet when oil is heated. Only will take 3 minutes per side to sear cakes. Then turn down heat to medium-low and cover with lid for 4 minutes while cooking rice and veggies.
Rice: We use uncle Ben's minute rice...so, follow the directions on the box. When boiling the water and salt add 1 Tbs butter. Once water comes to boil, add rice and stir. Remove from heat, cover and let stand 5 minutes. Then fluff with fork and season with garlic powder, oregano, and salt and pepper to taste.
Veggies: In skillet, veggies and 1 Tbs olive oil on medium-high for 10 minutes or until veggies are cooked through. Season with red pepper flakes and white pepper (or regular pepper) and salt to taste. Serve over the rice as a side for the tuna cakes!
Items purchased (tuna and veggies)
Total purchased: $8.00
3 pouches of lemon pepper tuna (Starkist...we get the flavored pouches when on sale)
1 cup breadcrumbs
1-2 cups of rice per person
1 bag of mixed frozen veggies (again, whatever is on sale...veggies 10 for $10 at Shop n Save)
1 Tbs butter
1 tsp salt
oregano
garlic powder
white pepper
red pepper flakes
Tuna cakes: mix in a bowl the tuna and breadcrumbs. DO NOT DRAIN THE WATER FROM THE POUCHES!! YOU NEED IT! IF MIX IS DRY, ADD A SMALL AMOUNT OF WATER (tsp at a time). In skillet, put small amount of olive oil (enough to lightly coat bottom of skillet) and begin to heat over medium-high to high heat. While heating, shape tuna into cakes (like burgers)-tightly pack the cakes. 3 pouches usually make 8 tuna cakes. Place in skillet when oil is heated. Only will take 3 minutes per side to sear cakes. Then turn down heat to medium-low and cover with lid for 4 minutes while cooking rice and veggies.
Rice: We use uncle Ben's minute rice...so, follow the directions on the box. When boiling the water and salt add 1 Tbs butter. Once water comes to boil, add rice and stir. Remove from heat, cover and let stand 5 minutes. Then fluff with fork and season with garlic powder, oregano, and salt and pepper to taste.
Veggies: In skillet, veggies and 1 Tbs olive oil on medium-high for 10 minutes or until veggies are cooked through. Season with red pepper flakes and white pepper (or regular pepper) and salt to taste. Serve over the rice as a side for the tuna cakes!
SWEET AND SPICY CORN
Discount side of the week #1:
Items purchsed extra: 1 bag frozen corn
Total price of extra items: $1.00!!! (we like to stock up on frozen veggies when on sale at Shop n Save 10 for $10)
SWEET AND SPICY CORN
1 bag frozen corn (follow directions on package for stove top)
1/2 stick of butter
2 Tbsp honey
1 Tbsp Cajun seasoning
1 Tsp cayenne pepper
1/2 tsp salt
Add all ingredients to the saucepan. Heat over medium/high heat. This takes about 20 minutes to cook and get all the flavors developed. If you don't like spicy foods, then just add the honey and a splash of milk to the corn. Makes sweet honey corn. Add as much or as little salt to your liking.
Items purchsed extra: 1 bag frozen corn
Total price of extra items: $1.00!!! (we like to stock up on frozen veggies when on sale at Shop n Save 10 for $10)
SWEET AND SPICY CORN
1 bag frozen corn (follow directions on package for stove top)
1/2 stick of butter
2 Tbsp honey
1 Tbsp Cajun seasoning
1 Tsp cayenne pepper
1/2 tsp salt
Add all ingredients to the saucepan. Heat over medium/high heat. This takes about 20 minutes to cook and get all the flavors developed. If you don't like spicy foods, then just add the honey and a splash of milk to the corn. Makes sweet honey corn. Add as much or as little salt to your liking.
Wednesday, February 1, 2012
BEEF AND NOODLES
Discount meal of the week #1:
items purchased outside of cupboard (meat, noodles, onion)
total price for extras: $12.00
BEEF AND NOODLES
2 pounds of beef (can use any kind you want, we purchased at Save-a-lot, 3 large top round steaks for $9)
1 beef bouillon cube: this will be dissolved in 2 cups of water
1 large white onion
ground thyme
salt and pepper
butter
flour (will be mixed with water to form paste for gravy)
1 bay leaf
1Tbs garlic powder
1 large bag of wide egg noodles
beef: if you get steaks that are more than 1" thick, pound out and then place on side dusted with salt and pepper. these will be cut into cubes (you can buy stew beef cubes, but they are more expensive)
large skillet: heat over medium high with olive oil (about 2 tsp..enough to lightly coat the bottom of the pan), add diced onion, about 2 tsp of salt and pepper and 1 tsp of thyme. Cook onions until nice and brown (will take about 20 minutes). If you see the onions sticking, add 1 tsp of butter to the pan and mix in.
saucepan: boil 2 cups of water, when it comes to a boil, remove from heat and add beef cube. use a whisk to stir and dissolve. Once mixed and onion is finished, add to the skillet.
back to the skillet: add the beef broth to the onion. then add the beef cubes. allow this to cook for at least 20-30 minutes on medium to medium high (you need to keep an eye on it and stir the beef around so it cooks evenly). Once meat is cooked through, add bay leaf and put on simmer for 5 minutes.
big pasta pot: cook egg noodles according to package instructions. Once finished drain and add 1/2 stick of butter...allow to melt.
back to the skillet: TIME TO MAKE GRAVY!!! You don't have to drain anything, just take out the bay leaf. Then in a measuring cup put about 1/3 cup of flour and whisk in water until it is a smooth thin paste (a little thinner than the paste from kindergarten art class...but you can eat this!). Bring the beef mixture to a slight boil and begin adding the flour/water mix slowly. Add about half and let it cook down a bit. You will know when it's thick enough. Add garlic powder to the gravy. Salt and pepper to taste. Simmer for a few minutes, then serve!
Serve the beef over the noodles and there it is!
We served it with a sweet and spicy corn, that recipe to follow!!
items purchased outside of cupboard (meat, noodles, onion)
total price for extras: $12.00
BEEF AND NOODLES
2 pounds of beef (can use any kind you want, we purchased at Save-a-lot, 3 large top round steaks for $9)
1 beef bouillon cube: this will be dissolved in 2 cups of water
1 large white onion
ground thyme
salt and pepper
butter
flour (will be mixed with water to form paste for gravy)
1 bay leaf
1Tbs garlic powder
1 large bag of wide egg noodles
beef: if you get steaks that are more than 1" thick, pound out and then place on side dusted with salt and pepper. these will be cut into cubes (you can buy stew beef cubes, but they are more expensive)
large skillet: heat over medium high with olive oil (about 2 tsp..enough to lightly coat the bottom of the pan), add diced onion, about 2 tsp of salt and pepper and 1 tsp of thyme. Cook onions until nice and brown (will take about 20 minutes). If you see the onions sticking, add 1 tsp of butter to the pan and mix in.
saucepan: boil 2 cups of water, when it comes to a boil, remove from heat and add beef cube. use a whisk to stir and dissolve. Once mixed and onion is finished, add to the skillet.
back to the skillet: add the beef broth to the onion. then add the beef cubes. allow this to cook for at least 20-30 minutes on medium to medium high (you need to keep an eye on it and stir the beef around so it cooks evenly). Once meat is cooked through, add bay leaf and put on simmer for 5 minutes.
big pasta pot: cook egg noodles according to package instructions. Once finished drain and add 1/2 stick of butter...allow to melt.
back to the skillet: TIME TO MAKE GRAVY!!! You don't have to drain anything, just take out the bay leaf. Then in a measuring cup put about 1/3 cup of flour and whisk in water until it is a smooth thin paste (a little thinner than the paste from kindergarten art class...but you can eat this!). Bring the beef mixture to a slight boil and begin adding the flour/water mix slowly. Add about half and let it cook down a bit. You will know when it's thick enough. Add garlic powder to the gravy. Salt and pepper to taste. Simmer for a few minutes, then serve!
Serve the beef over the noodles and there it is!
We served it with a sweet and spicy corn, that recipe to follow!!
I don't claim to be a chef
Ok, so before the recipe is revealed, I have to start with some disclaimers: maybe need to find a way to make a list of what we normally have in our pantry and also that we are not endorsing certain products (unless it means free stuff...lol) or stores, but just sharing our tips with you.
Disclaimer 1: I don't claim to be a chef, nor a trained cook. John and I just use our home cooking skills like the wonder twins...ok, so that's a little weird, you shouldn't cook in spandex. :-)
Disclaimer 2: We like butter, real cheese, and real milk. So, if you are looking for the healthy figure flattering meals...not really your site. We DO use a lot of spices and veggies, so you can substitute for the less fat stuff, I just don't vouch for the taste.
Disclaimer 3: We cook what we like. Not what's trendy or new. Feel free to switch up some stuff as you wish, but again I don't vouch for the tastes.
Ok, so are you ready? I'll give you the menu from week 1: $50 budget, and dinner for 5 (the baby doesn't eat at the table yet).
Disclaimer 1: I don't claim to be a chef, nor a trained cook. John and I just use our home cooking skills like the wonder twins...ok, so that's a little weird, you shouldn't cook in spandex. :-)
Disclaimer 2: We like butter, real cheese, and real milk. So, if you are looking for the healthy figure flattering meals...not really your site. We DO use a lot of spices and veggies, so you can substitute for the less fat stuff, I just don't vouch for the taste.
Disclaimer 3: We cook what we like. Not what's trendy or new. Feel free to switch up some stuff as you wish, but again I don't vouch for the tastes.
Ok, so are you ready? I'll give you the menu from week 1: $50 budget, and dinner for 5 (the baby doesn't eat at the table yet).
Monday, January 30, 2012
Welcome to Our Home!
My husband and I have the privilege of raising 4 beautiful daughters ranging in age from 5 months to 11 years old. Both working full time and with a tight budget, we work hard to feed our children nutritious and delicious foods.
John and I LOVE to cook together and approach the weekly menu as a culinary challenge! If you are like us, we find it so upsetting to watch show after show with either uncommon ingredients or recipes that take hours to make. Hmm...help the kids with homework, sleep, or a cheese souffle? I hope that throughout our culinary conquests I can share some insights, some tricks, and also some delicious foods that will trick your taste buds into thinking your are eating gourmet on a pauper's budget.
I like to call our approach...The Pauper's Pantry: Cooking for 6 on a budget for 1!
John and I LOVE to cook together and approach the weekly menu as a culinary challenge! If you are like us, we find it so upsetting to watch show after show with either uncommon ingredients or recipes that take hours to make. Hmm...help the kids with homework, sleep, or a cheese souffle? I hope that throughout our culinary conquests I can share some insights, some tricks, and also some delicious foods that will trick your taste buds into thinking your are eating gourmet on a pauper's budget.
I like to call our approach...The Pauper's Pantry: Cooking for 6 on a budget for 1!
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