Crockpot Chicken Stew

I'll detail this later but for now, here is my crock pot chicken stew for Angela♥

Ingredients:

• 2 boneless skinless chicken breasts, cut into small bite-sized pieces
• 2 cans cream of chicken soup

Crema Beef & Pasta

I took my old Beef & Pasta recipe and jazzed it up with the leftover mexican crema.

Parmesan Chicken & Rice dinner

What you need:

1. 1 Tbsp. oil 4-6 chicken thighs
2. 1 can (10-3/4 oz.) condensed cream of mushroom or chicken soup
3. 1-1/2 cups water or milk
4. 2 cups instant white rice, uncooked
5. 1 pkg. (10 oz.) frozen peas, thawed
6. 1/4 cup grated parmesan cheese

What you do:

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cover.
3. Cook 5-7 min. on each side or until cooked through.
4. Remove chicken from skillet.
5. Add soup and water to skillet; stir. Bring to boil.
6. Add rice, peas and cheese; mix well.
7. Top with chicken; cover.
8. Cook on low heat 5 min.
9. Serve sprinkled with cracked black pepper.

(Adapted from Kraft Foods)

Chicken Stuffed Skillet

What you need:

• 1-1/2 cups hot water
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1 pkg. (6 oz.) boxed stuffing mix for chicken
• 6 small boneless skinless chicken breast halves (1-1/2 lb.)
• 1 can (10-3/4 oz.) condensed cream of mushroom or chicken soup
• 1/3 cup sour cream

What you do:

1. Mix hot water, butter and stuffing mix.
2. Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 5-7 min. on each side.
3. Mix soup and sour cream; pour over chicken.
4. Top with stuffing; cover.
5. Cook on low heat 10 min. or until chicken is done.

(Adapted from Kraft Foods)

Cheesyburger Mac

What you need:

• 1 lb. ground meat
• 2-3/4 cups water
• 1/3 cup ketchup
• 1 tsp. onion powder
• 2 cups elbow macaroni, uncooked
• 1/2 lb. (8 oz.) American Cheese, cut into 1/2-inch cubes
• 1/3 c milk
  

What you do:

1. Brown meat in large skillet; drain.
2. Add water, ketchup and onion powder; mix well.
3. Bring to boil.
4. Stir in macaroni; cover.
5. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender.
6. Stir in cheese & milk; cook until melted, stirring occasionally.

(Adapted from Kraft Foods)

Miserly Meal #4 Orange Curry

This has a lot of pantry items, all I bought was a bag of steamed veggies and pork.
Jonni uses this as a way to use left over meat so that will save you even more! Just create the sauce first and toss the meat in with the vegetables to heat and toss with the sauce.
I wanted to try it now (we LOVE curry dishes!) so I spent the extra to get meat.

PICTURES COMING SOON!

Update after eating:

I'm going to change it a little if we do it again. The OJ concentrate is really strong and there is a full tablespoon of curry which overwhelmed the kids quite a bit.

Next time I'll:

make the OJ first and use 1/2 cup of that

start with 1 TEASPOON of curry instead of a tablespoon like the recipe calls for.

Orange Curry

• 1 T oil
• 1/2 c minced onion (I'm using seasoning blend)
  
• 1 lb diced or sliced fresh meat (Try thin sliced or cubed pork or beef, or poultry cutlets!)
• 2 cloves pressed garlic
• 1/2 c frozen OJ concentrate (update: very strong USE 1/2 c REGULAR OJ)
  
• 1/3 c water
• 1 T of curry powder (update: too strong flavored for kids USE 1 TEASPOON)
• 1 t salt
• 1 T cornstarch
• 1 T water
• 1 c steamable vegetables
  

Directions:

1. Prepare rice to have 2-3 cups cooked rice.
2. Heat skillet over medium heat and saute onions and meat in the oil.
3. Add garlic and saute another 3-4 minutes.
4. Add OJ, water, curry and salt.
5. Warm in skillet over medium heat until simmering.
6. Combine corn starch and 1 T water (a slurry).
7. Whisk slurry into sauce in skillet.
8. Simmer until thickened 2-3 minutes.
9. Steam vegetables in the microwave.
10. Toss with sauce serve over rice.

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Miserly Meals #1 Broccoli Beef

I found a book at the library titled "Miserly Meals" by Jonni McCoy. Published in 2002 the meal prices aren't really that far pff from what she spent when writing the book. Out of 12 meals for this weeks menu, 8 are featured in her book. I hope to have fun with this, they ALL look tasty!

Mostly I have found that the savings come in with pantry items. When writing my shopping list I found that most of the recipes I wrote down main ingredients (meats) and things I run out of because we eat it so much (cheese, onions, etc) the rest were things I keep in my pantry (rice, spices, flour, etc). This is the easiest and best way to stretch your food dollar. CREATE MEALS FROM WHAT YOU ALREADY HAVE ON HAND.

Occasionally I splurged (my favorite mai fun noodles instead of rice for the broccoli beef, fresh pork for the orange curry rather than leftovers, etc) but it was still a great shopping trip. About $100 for 12 dinners, kid snacks, lunch stuffs, and critter veggies...hey the guinea pigs need yummies too!

So here is the first recipe I'll be making with/from/by Jonni...

Broccoli Beef with Maifun Noodles

Caught some thin cut eye of round on sale for $3.61 for a little over a pound... the recipe calls for only 1/2 lb!

Mai fun noodles are Japanese rice noodles. They are easily found in most stores today.. I shop at Wal-Mart! Mine were about $1.15... Just check the Asian foods aisle. I find these fun and a way to have my rice and pasta too!

Cost per serving: about 60¢ with mai fun or 45¢ with rice from the pantry. Since I got a good deal on the beef, I'm doubling the dish (not noodles) to freeze for a quick meal later. The basic 4 serving recipe follows.

Broccoli Beef

Ingredients (and my helper!):

• 1/4 c low-sodium soy sauce
• 1 T. peanut butter (whatever is your fav)
• 1/4 t. tabasco
• 1/2 c warm water
• 1 T cornstarch
• 2 tsp vinegar (I'm using rice wine vinegar from my pantry)
• 1/4 t. pepper
• 1/8 t. powdered ginger (it's strong so use carefully)
• 1/2 t. garlic powder
• 1/2 t. onion powder OR 1 c. thin-sliced onion
• tiny pinch of cayenne pepper (optional)
  
• 2 T oil
• 1/2 lb beef diced, cubed, or sliced thin
• 2 cups broccoli florets
• One package Mai fun noodles or 2 cups COOKED rice
  

Directions

1. In a small bowl combine the soy sauce, peanut butter, tabasco, water, cornstarch, vinegar, pepper, ginger, garlic, powder, onion powder and cayenne pepper (if using either).
2. Mix well and set aside.
3. Prepare mai fun according to package directions before beginning stirfry.
4. In a large skillet or wok, heat the oil over medium high heat.
5. Add the beef (and onion if using fresh) and cook stirring constantly for 2-3 minutes.
6. Add the broccoli and stir for another 2-3 minutes.
7. Scrape all ingredients to the edge of the skillet or wok.
8. Add the sauce and stir as it thickens.
9. Stir all together to warm through.
10. Once thickened remove from heat.
11. Serve immediately over Mai fun or rice.

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Pantry Pot Pie

Today's Menu
Pantry Pot Pie


Recipe:
Tonight is "Clean the Fridge or Freezer Dinner"other wise known as Pantry Pot Pie.... This is the one you use up stuff before the money you spent last week/moth really goes outthe door.. in your trash bag.

The shopping for this was easy, and only because hubby asked for it. I knew I'd have meat and stuff left over somewhere.

1 bag stew veggies - mine had potatoes, celery, pearl onions and carrots ($2.26 using 1/2 = $1.13)

The first time I made this:

• I used left over roast from Easter. Today I am using pork cutlets that I need to use before they freezerburn.
• I used a 13x9 pan (due to amount of leftovers). Tonight I have a left over pie crust (from the quiche) and want to use it before IT freezerburns.
  

Directions.

1. Cut meat into bite size pieces.
2. Brown in with a little oil.
3. If you are using HARD fresh veggies, add them now: potatoes, carrots, turnips, etc
4. Add water until just covered and simmer until tender, adding water as necessary.
5. Whisk together 1 packet brown gravy mix into 1/2-1 cup of cold water (how saucy do you want it?) and add to pot.
6. Simmer until thickened.
7. Put into baking vessel (pie crust or pan)
8. Pour POT PIE BREAD CRUST (recipe below) evenly over the top ofthe filling and bake at13x9 = 425 for 30-35 minutes or pie plate = 350 for 30 minutes or until golden brown.

Bread Crust Topping
Adding a 1/2 recipe and an original so you have what you need depending on your pan size.

Half recipe/One pie shell -- (Full recipe/13x9 pan)

• 1/4 c + 2T melted butter -- (calls for 3/4 c butter)
• 3/4 c milk -- (calls for 1 1/2 c milk)
  

1. Whisk above together briskly.. will look odd because you're adding cold to warm
   

• 3/4 c + 2T Flour -- (calls for 1 3/4 flour)
• 1/2 t salt -- (calls for 1 t salt)
• 3/4 t pepper -- (calls for 1 1/2 t pepper)
• 1 1/2 t baking POWDER -- (calls for 3t baking soda)

1. Whisk milk/butter mixture in.. will be almost corn bread consistency or thinner
2. Pour over filling and bake 13x9 = 425 for 30-35 minutes or pie plate = 350 for 30 minutes or until golden brown
   

NOTE: Add dry herbs to flour mixture for added zing!

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Quick & Easy Chicken Stew

Today's Menu
Quick & Easy Chicken Stew

This was SO good and the princess enjoyed helping me make it.
No leftovers.... it was too good to resist 2nd helpings!

Recipe
Ingredients

3/4 lb. red potatoes, cut bitesize
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless skinless chicken, cut into bite-size pieces
1 can cream of chicken soup
1/4c Italian Dressing
2 c frozen peas and carrots
1/2 cup Sour Cream

Directions

• Put potatoes and water in microwaveable dish; cover with lid.
• Microwave on HIGH 7 min. or until potatoes are tender.
• Meanwhile, heat oil in large saucepan on medium-high heat.
• Add chicken; cook until evenly browned, stirring occasionally.
• Add potatoes, soup, dressing and vegetables to saucepan.
• Bring to boil; cover. Reduce heat to medium-low.
• Simmer until chicken is cooked through and vegetables are heated through.
• Stir in sour cream; cook 1 min until heated through again.

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♥ Shrimp in Love Pasta ♥

Shrimp in Love Pasta




Recipe:

I got this one from KraftFoods.com (original recipe linked)
and I just doubled it, as it is a recipe for 2.

With ingredient changes for my budget:
8 oz linguine
1 lb frozen small shrimp, thawed & drained
1 c frozen spinach, thawed & drained
italian diced tomatoes, drained
8 oz fat free cream cheese

Instructions:

• 
  
• Cook linguine as directed on package, until just al dente
  
• Meanwhile, heat large skillet on medium-high heat.
• Add shrimp, tomatoes and spinach.
• Saute 3 to 5 minutes or until shrimp are cooked through.
• Soften cream cheese about 30 seconds in the microwave and stir. Repeat until smooth.
• Add to shrimp mixture and fold in until well blended.
• Drain pasta; place in large bowl, reserving about 1 c of starchy pasta water incase you nee dto thin your sauce.
• Add spinach; toss lightly. Stir in shrimp mixture.
• This was really good, but RICH.
  

Doubling as I did we ate dinner, sent a lunch, and froze a lunch.

Ham & Broccoli Quiche

This is tastier than you'd think from the title.
The mozzarella adds a nice tang.

Ham & Broccoli Quiche


Recipe:
1T butter/margarine (pennnies)
3/4-1 c frozen seasoning blend(50¢)
1 teaspoon minced garlic(pennies)
1 lb bag frozen chopped fresh broccoli($1.26)
1 (9 inch) unbaked pie crust(2 pk $2)
1 lb chopped ham($2)
1 1/2 cups shredded mozzarella(3/4 of 2c/$2.26 bag = $1.70)
4 eggs(about 50¢)
Splash of milk(milk is 17¢/cup... Not bad in perspectibe huh? about 2¢)
Tony Cachere's to taste(not even pennies)
TOTAL Price = about $8.00 FOR TWO MEALS! $4.00each!

• Preheat oven to 350 degrees.
• Over medium-low heat melt butter in a large saucepan
• Add onions & garlic.
• Cook slowly, stirring occasionally until the vegetables are soft
• Add ham (first draining out any water that may be in pack) & broccoli. Stir occasionally until broccoli starts defrosting.
• Put frozen pie crust on an oven safe pan or cookie sheet. (stabalizes for moving a full piecrust around & catches bake overs)
• Spoon HALF OF the vegetable/ham mixture into crust and top with cheese. (DRAIN ALL MOISTURE BEFORE PUTTING IN PIECRUST)
  
• Whisk together eggs and milk. Season with Tony's (or salt & pepper).
• Pour egg mixture over the cheese.
• Bake in preheated oven for 30 minutes, or until center has set.

Cool the other 1/2 of the vegetable/ham mixture and freeze flat in a large zipper bag. On a night when you need a quick meal, pull out the other pie crust. Toss the baggie of veggies & ham in the microwave to defrost and pour in pie crust. (drain any water out first) Add egg mixture and bake.

Serving Suggestions:
As we were eating Hubby says "You know I think tomato would go good with this." HUH? He never suggests anything but adding ranch dressing to a meal. Well, it just so happened I had come sliced tomato left over from the hamburger last night and we tried it.

The Verdict:
The cool fresh tomato with the warm baked quiche was AWESOME!!

Today's Menu: EASY Minestrone

So since I won't be shopping until after dinner tonight, I am going back to the Marinara/spaghetti sauce recipes. They are quick. They are easy. And I usually have all the ingredients on hand.

Easy Italian Minestrone
from Food Network's "50 things to do with Marinara"

#8 Minestrone Soup: Boil 1 jar pasta sauce and 5 cups water. Stir in cooked small pasta, chopped mixed vegetables, canned beans and grated parmesan cheese; cook until vegetables are tender.

And since I change everything... :)

Recipe:
My Revised Easy Italian Minestrone
1/2 lb Turkey Sausage link ($1.5026/lb- 1/2 lb= 75¢)
1 jar favorite pasta sauce (approx $1.50 jar)
2 cups chicken broth ($1.50/box - 1/2 box = 75¢)
1 bag frozen Italian veggies (12 oz. = $1.50)
1 can canelli/white beans (12 oz = 68¢)
1/2lb sm. pasta- mine? Gemelli ($1.26/box- 1/2 box= 63¢)
Water
I usually get AT LEAST 1 meal and a lunch out of this.. sometimes 2-3 lunches extra to freeze.. depends on how hungry everyone is.
Total Meal $5.81
with an italian sausage splurge you only add pennies!

Start boiling a pot of water for pasta. Remember to salt when boiling, add pasta and cook until just under "al dente".. take 1-2 minutes of suggested cooking time. Drain and toss with just a drizzle of olive oil, or any light oil if you're out.

In seperate pot:
Add sauce and broth and bring to simmer.
Slice sausage into thin 1/2 moons (half the slice)
Add sausage and frozen veggies and return to simmer.
Add enough water to make a soup consistency.
When all veggies thaw/warm through, add beans to simmer.

Add pasta and simmer until tender, adding water as needed to keep soup consistency. (Sorry I've never measured the water, lol)

Try serving with saltines. Garnish with any fresh herbs -- parsley, basil, minced onion or chives.

It's the little touches.. broth, fresh herbs, olive oil on pasta... that make the dish taste authentic and like you slaved all day. AND IT TOOK ME 25 MINUTES!

Enjoy!

This is my little one demanding in on the picture action
as she chows down on her minestrone, LOL!

Make ahead and freeze for rainy days...

It was storming something crazy so I didn't get out to go shopping... so I got in the freezer and got out a meal. A whole meal.. not something I had to cook.. I try to have 1-2 in there at all times as well as 1-2 lunches he can take to work..

The original recipe I got from "50 Recipes For Marinara Sauce" out of a Food TV Magazine.

# 30. Country Captain: Brown chicken parts in olive oil with curry powder and chopped onions and bell peppers; add pasta sauce and simmer until the chicken is cooked through.

It's a little pamphlet so there isn't much info but enough to whip a meal out. And I did.. and came up with 100's of revisions on the first bite LOL!

First, I had never used curry powder at all. From the second I sprinkled it on my chicken I was in love. It smells soooooo good!! Best thing is I spent maybe $3 on a small jar and I have made this at least 3 times and it's barely showing a dent. So it is a one time investment that doesn't repeat often... which is a good rule of thumb for pantry spices!

Second, it makes LOT no matter how I seem to cook it.

Third, traditional recipes that I found look nothing like what I made :) I used pasta instead of rice. And we prefer it that way.

Fourth, After I picked chicken off the bone for my girls, and I finally got a bite.. I had to stop to pick the meat off of my chicken... so...

My Revised Country Captain

Recipe
1 1/2 lbs Boneless Skinless Chicken Breast (IQF bulk@ $2/ lb = $3.00)
Curry powder (sm. jar $2.50 & you use 5¢ worth?)
1/4 bag of seasoning blend (at $2 lg. bag = 50¢)
1 lb Radiatore Pasta (Great Value Box $1.26)
1 jar favorite marinara/red pasta sauce (approx $1.50 jar)
2-3 TBSP light oil (pennies)
Total $6.31 but I freeze a WHOLE MEAL, including 2 lunches for hubby!
$3.15 per meal!

Cut the chicken (while still partially frozen.. it's easier) into bite size pieces. I like them about the size of the pasta. Sprinkle curry liberally and salt & pepper lightly.

Heat a light oil or olive oil in a dutch oven sized pot. add seasoning blend (or chopped onions) and saute till they are softened.

Start pasta water to boil.

Add chicken and cook just until no longer pink. Pour in jar of sauce and simmer. Cover pan but stir occasionally.

Add salt to your boiling pasta water. You won't have another chance to season it. The cooking process is the only chance you get to season your pasta itself. The best sauce can't mask bland noodles!

Cook pasta per box directions till "al dente" It varies brand to brand so ALWAYS READ THE BOX!

When pasta is done, drain thoroughly and pour into chicken and sauce. Toss well until it is all combined.

Try serving with a side salad, garlic bread, or just a dollop of sour cream!

Ladies and gentlemen, you won't be able to get enough, and you'll still have tons of leftovers! Every time I make this we feed us, pack a lunch for hubby.. and freeze a container that does the same.

I wish I had a picture of this for you, but I forgot to get one. I promise I will next time, but don't let that steer you away from trying. This stuff is GREAT!