Miserly Meal #2 Chicken Florentine

Another Miserly Meal from Jonni McCoy's book!

As usual I traded in the tuna for canned chicken because of a family allergy but many canned meats trade out that way. For a tasty splurge you can try crab, canned salmon, or any other favorite canned flaky meat you prefer. You can also forgo the baking and just let the heat of the pasta melt the cheese for a warm rather than baked dish.

Chicken Florentine

Serves 6 at about 87¢ per serving
Use canned tuna (the original recipe) and save 20¢ per serving!

Ingredients:

1. 8 oz egg noodles
2. 16 oz frozen spinach, thawed & drained
3. 6 oz canned chicken, drained
4. 2 cups grated cheese (called for cheddar, I used colby jack) plus,
5. handful of cheese or Parmesan for the top.
   
6. 1 t onion powder
7. 1 t garlic powder
8. 1/2 t pepper
9. 1/4 t celery seed
10. 1/4 t salt

Directions:

1. Boil the noodles according to the package and drain.
2. Add the remainder of the ingredients to the noodles and mix well.
3. Pour contents into an ungreased 9x13 pan.
4. Top with a sprinkle of shredded cheese or Parmesan
   
5. If you do not want edges to crisp cover with foil.
6. Bake at 325° for 10-15 minutes until the cheese melts and center is warm.

Enjoy!

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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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My Cheater Spaghetti :)

Today's Menu
Spaghetti and Garlic bread
I broke a rule and started my spaghetti with a jar of sauce, but this came out SOOO good so it was worth it on a tired day..I think the flavor came from my new find $1 pre-seasoned turkey burger.. Italian flavored!


The Recipe

• 1 lb italian seasoned turkey burger ($1)
• 1 can (23 oz?) garlic & onion spaghetti sauce ($1)
• 1 can italian seasoned diced tomatoes (45¢)
• 1 lb angel hair pasta ($1)
• 1 loaf french bread ($1)
• 1/4 softened butter (pennies)
• salt free garlic & herb seasoning (pennies)
• pinch of Italian seasonings (pennies)
• Parmesan cheese (to top both) (50¢)

1. Start a large pot of water boiling.
2. Brown turkey burger in large sauce pan and drain, if necessary.
3. Add sauce and tomatoes (lightly crush by hand or spoon before adding)
4. Season and simmer for 15 minutes.
5. Meanwhile salt the boiled water and time the addition of pasta properly.
6. Slice loaf of bread to create two long halves, mix butter and seasonings and spread onto loaf.
   
7. Sprinkle with Parmesan
   
8. Bake in oven at 400 degrees until cheese is browned.
9. Boil angel hair for about 4 minutes for al dente.. THAT'S IT! angel hair is a thin pasta and overcooks easily.

I mix my pasta and sauce together. To me it gives it a better evenness of sauce and it makes the sauce last as long as the pasta. I hate running out of sauce!
Total $5.00. We all had seconds and he has lunch tomorrow.

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Bacon Cheeseburger Roll-up

Trying to catch-up on what I've missed so I'll make it simple.

This one was suprisingly easy and SOOOOO tasty.
It's already been requested for another menu.

Today's Menu

Bacon Cheeseburger Roll-up
add a loaded baked potato for extra YUM!

The Recipe

From KraftFoods.com

• 1 lb. lean ground beef
• 4 slices bacon, chopped
• 1 small onion, chopped
• 1/2 lb. (8 oz.) american cheese
• 1 pkg. (13.8 oz.) refrigerated pizza crust

(about $7 total with spare bacon and cheese)

Directions:

1. Heat oven to 400°F.
2. Brown ground beef with bacon and onions in large skillet on medium-high heat and drain.
3. Return meat mixture to skillet.
4. Add cheese; cook until melted, stirring frequently.
5. Cool 10 min.
6. Unroll dough onto baking sheet sprayed with cooking spray.
7. Press into 15x8-inch rectangle
8. Top with meat mixture
9. Roll up, starting at one of the long sides.
10. Rearrange if necessary so roll is seam-side down.
11. Bake 20 to 25 min. or until golden brown.

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Pizza!!

Today's Menu

PIZZA!!!!!

Our family loves pizza and we like to make it at home. This dough recipe is my never fail... doughs are not my strong point! This one has never gone wrong. We have taken a portion and made garlic bread sticks, and numerous varieties of pizza flavors. I am going to use this next time I make the Bacon Cheeseburger Roll-up.

The Recipe

E-A-S-Y Pizza Dough
Note: never make yeast dough in a metal bowl or with metal utensils. It retards the yeast growth.

• 1 pk active dry yeast
• 1/2 c warm water and 1 c water - separated (105-115 degree, no more)
• 1 tablespoon sugar
• 4 1/2 cups all purpose flour
• 1 tsp salt
• 1 T light oil, plus extra to coat rising bowl.

Directions:

1. Dissolve sugar in 1/2 c water and add yeast while warm.
2. Set Aside for 5 minutes. It will "grow".
3. Sift flour and salt together into large bowl.
4. Make a well in center of the dry mixture and pour the additional water, oil, and yeast mixture into the well.
5. Stir until it begins to form a ball, then turn onto a clean light;y floured surface.
6. Knead for 4-5 minuted turning repeatedly.
7. Lightly oil the dough and inside of a clean glass bowl.
8. Put dough ball inside the bowl,cover with a warm towel, and set in a warm place until doubled. About an hour.
9. You can use the dough at this point, but for a more developed texture and flavor, punch it down, reshape into a ball, and let it rise again.
10. You can refrigerate or freeze the dough at this point.
11. Divide into 1-3 balls depending on the size of your pizza and the thickness you want the crust.
12. Sprinkle pizza sheets with corn meal for a little crunch and roll out your dough onto the pan. "Pock" and pre-bake for 5-7 minutes. Add your choice of pre-cooked toppings and cheese and bake again until cheese is bubbly and browned.

This meal we made a 4 cheese (colby, jack, mozzarella, and cheddar with Italian seasoning blend over sauce) and it was YUMMY! And also a Chicken Bacon Alfredo (cut up chicken and bacon, browned/drained, and a partial jar of store bought Alfredo sauce lightly simmered till it thickens.. top with above cheese blend.)

Sorry I didn't get any pics.. 4 adults, 5 kids, and 2 dogs here that night.. it was a madhouse, lol!


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Shared recipe: Tuna Pasta Salad

I got this tasty sounding tuna pasta salad recipe from my friend and fellow blogger, Jenn - Author at "Is that a Chanel? (Trendy fashions on a budget)"

And it can be used as a Main Dish or a tasty Side!

I'll be buying the ingredients tonight (the very few I don't have in the pantry already)! Hubby has a tuna allergy, so I'll be making it with canned chicken but she assures me that it is just as good!

Tuna Pasta Salad

*Depending on the servings, you can multiply anything you want.
I've written this for servings of four. Anything you or your family doesn't
like, you're welcome to take it out, it still tastes delicious!

Ingredients:

• (2) Cans of Black Olives
• (4) Cans of Tuna
• (1) Bottle of Italian Dressing
• (1) Bottle of Ranch Dressing
• (1) Bag of Pepperoni
• (1) Bag of Shredded Chedder Cheese
• (2) Bags of Pasta shells (use any kind you like, use your imagination!)
  

Directions:

1. Bring about a half a pot full of water to a boil.
2. Stir in noodles, and cook until soft and chewy.
3. Pour noodles in strainer, to get water out. Try to get almost all of it out.
4. Chop up all of the olives in a chopper and pour into the noodles.
5. Pour the tuna, and cheddar cheese into the noodles as well.
6. Stir and put in fridge for about 15 minutes.
7. Take out of the fridge, and pour in the two dressings and extra cheese if wanted (You can add as much or little of the dressings as you want, but I suggest you add a little more Italian than Ranch, because the Ranch can overpower the taste of the Italian, and you won't be able to taste it.).
8. STIR WELL.
9. After stirred, put pepperoni on top, stir only a little, to get some of the pepperoni on the bottom and the middle.
10. Put in a bowl and in the fridge until very cold.

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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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Comfort Foods Dinner

Today's Menu
Mini Meatloafs and Parm Mashed Potatoes
with corn



Today is about comfort and flavor.
I'm in the middle of my finals and I decided
"SO WHAT" about a meal a little less healthy than usual.
I also make it big so this one is a little less budget friendly than others
but to me it is worth the splurge.

The Recipe
Mini Meatloafs

• 2 lbs 90% lean ground beef (2/$7.18)

pantry items (things I always have on hand):

• 1/4 c BBQ Sauce ( I used the stuff I made for the Cheyenne Burgers)
• 1/4 c bread crumbs
• 1 beaten egg
• Tony's, pepper, dried onion, garlic powder to taste
  

1. mix together lightly
2. divide into 12 equal portions
3. put in muffin tin one portion per well
4. press tops down lightly
5. bake at 350 for about 30 minutes

Parm Mashed Potatoes

• about 2 lbs potatoes ($1.50)
• 1/3 c parmesan grated cheese ($50¢)

pantry items (things I always have on hand):

• 1/4 c butter
• 1/3 c sour cream
• Tony's, salt, pepper to taste

1. peel and cube potatoes into 1" cubes
2. boil until tender
3. drain and return to pan
4. add parmesan, butter, and sour cream to pan
5. mash or mix (i use an electric hand mixer) until blended
6. instead of milk, if it seems too dry I add more sour cream.

Side:

• Canned Corn (62¢)

TOTAL: $8.30 + pantry...
It's so good I don't know how much will be left
at least ONE lunch LOL!

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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!!

Bobby Flay's Cheyenne Burger

I am soooo full and it was soooo messy but it was sooooo good! LOL!


Bobby Flay's Cheyenne Burgers



1 lb 85% lean turkey burger ($1.89)
1 Onion -slice THIN (25¢)
Borden Applewood Bacon Cheddar Slices ~ my splurge ($3.89/10 slices used 2 =78¢)
Lettuce (maybe 25¢ worth)
Tomatoe (A BIG ONE $1)
Everything else was was in the pantry!
($4.17 TOTAL MEAL)
and yes the burger itself was a full meal!

Use Bobby Flay's Cheyenne Burger Recipe @ Food Network

I followed his recipe tonight. I even made the BBQ sauce recipe.
NOTE: You may need to by chipotle in adobo for the
BBQ sauce if it isn't something you keep around.

EXCEPT

• I used lettuce and tomato, and he didn't.
• I used a bacon cheddar cheese by Kraft(my splurge of the menu)
  
• I used light brown sugar, which may be why my BBQ sauce is lighter than his. I was going to use a bottle sauce, but I actually had everything in his sauce recipe other than the dark brown sugar and molasses so I used another 1/2T each of honey and light and called it good.. it was AWESOME! BUT VERY SPICY!
• I used regular milk for the onion ring batter, not buttermilk. Didn't have any. Just put a 1 tablespoon vinegar and whisk well if you like that tangy taste.
  

Those of you who don't know Bobby Flay's cooking, he likes it hot! This was great!

Hobo Packs

Pork Hobo Packs

Recipe:
This one was a money saver!!!
4 thin cut pork chops (approx 1 lb @ $3.57/lb)
4 medium red potatoes slice thin (cheap right now.. maybe 50¢)
2 large carrots quartered (even cheaper maybe 35¢)
1/2 large onion sliced (5o¢/lb = so 20¢?)
TOTAL $4.62, includes a lunch for hubby!

Pantry Staples
First let me say that of you don't have Tony Chachere's Original Seasoning - find a place to get some. Any where my blog says season to taste.. Tony's (as we lovingly call it in Louisiana) is involved. Second is McCormicks' Salt Free Garlic & Herb Seasoning. I do not use garlic salt, it is too salty and in my opinion takes over the food.

Now to prepare your hobo packs:

• tear 4 sheets of aluminuim foil about 14 inches long.
• Put one pork chop on sheet, sprinkle lightly with the 2 seasoning blends I mentioned above (or whatever your favs are)
  
• Top pork chops with 1/4 of the potatoes and season lightly again
• Top potatoes with 1/4 of the carrots
• Top carrots with 1/4 of the onion
• Splash lightly with water.. 1 tsp?
  
• Bring sides up on foil and roll top then sides to seal.

Bake at 400 about 45 minutes, but if your husband ets stuck in traffice because the rainest city in the world has rain and everyone forgets to drive and it takes him 2.5 hours to get hom efrom work.. it will be just fine to turn it off and leave it in the oven till her gets home. Sealing the packs hold the steam, moisture, and heat in.

AND if you forgetto add the onion like I did today, you can saute them on the side and toss it on your pack after you open it.

BE CAREFUL WHEN OPENEING! They will be HOT and they will STEAM!

It was yum, yum, yummy!

READER'S QUESTIONS
Meg from TMP asked "Can you use fast fry pork chops or are they too thin? I have a whole pack to use up and was wondering if I could use it for this recipe?"
YES! The original recipe I found was burgers! That is the best thing about hobo packs! You can use it to get anything out of your freezer! If you have a thinner cut of meat just make sure your potatoes are cut thin enough to cook by the time the meat is done. If the meat finishes before the potatoes, leave it baking until the potatoes are done, it won't hurt anything!

Looked so good I had to share!

My friend's Brandy and Eric Brady in Michigan shared this pic of their simple burger and macaroni dinner and it looked so good I just had to share! Brandy said she couldn't get her mouth around it!

Eric adds Grill Mates® Spicy Montreal Steak Seasoning to HIS taste to a pound of burger. Then he pan-frys the burgers to sear the outside and then puts them in the oven at 350 for about 15mins.

The bun houses the basics, mayo/miracle whip, onion, tomato, ketchup and I CAN'T WAIT TILL MY VACATION TO SEE THEM!! I get to eat one!

The mac & cheese is prepared by the box and they add pepper to jazz it up.

Thanks for sharing, E! See you in 51 days!! You can have that waiting on me!

South of the border: Chocolate? For Dinner????

If you have never had mole (pronounced mo-lay), you have GOT to try it.

It may seem a little strange. It has a slightly sweet flavor. The cocoa powder gave us a little pause.. as my daughter and I figured it.. "Chocolate? For Dinner???? We gotta try this!"

It easily served us for the night with enough left over for a midnight snack I couldn't resist during mid-terms and dinner for another night as well. I don't suggest freezing, the sauce would loose it's consistency, but it holds well in the fridge for 3-4 days if stored properly.

Chicken Mole and Spanish Rice


Recipe:
(I didn't count the spices and pantry items in the prices.
They are one time investments used pennies at a time.)

Chicken Mole
2 T flour -- 1/4 t salt -- 1/4 t pepper
1 lb chicken (3 lb IQF/$6 = 1 lb/$2)
1 T olive oil

1 lg onion sliced in thin moons (currently 50¢)
2t (or 4 cloves) minced garlic (I use jarred so pennies)
2 bell peppers (currently 50¢/ea = $1)

1 1/2 c (or one can) diced tomatoes (72¢)
1 T cocoa powder -- 2 1/2 t brown sugar
2 t red wine vinegar -- 1 t ground ginger
1 t cinnamon -- 1/8 t allspice
1/4 t salt -- 1/4 t pepper

1 1/2 t cornstarch in a slurry
12 tortillas (@ 40 for $4= 12¢)

Total $4.32

• Combine 1st three ingredients on wax paper & dredge chicken.
  
• Brown in oil.
• Cook onions and garlic till tender then add peppers until tender.
• Stir in tomatoes, 3/4 c water, and 8 following spices and vinegar.
• Bring to a simmer.
• Thinly slice chicken and return to pot.
• Cover and simmer until chicken is cooked, about 15 min.
• Put tortillas in oven, wrapped in foil at 400 to soften (about 5 minutes) .
  
• Add slurry (corn starch dissolved into a splash of tap water).
• Return to simmer, stirring to thicken, (about 1 minute).
• Serve along side sauce with tortillas.

Spanish Rice

1T oil
1/2 t crushed red pepper
2c rice - I prefer medium grain (approx. 50¢)
1/4c or 2 cubes chicken tomato bouillon (approx. 50¢)
salt
Less than $1 for 4 servings

• Heat oil over medium heat,
• Add crushed pepper to release flavor into oil
• Add the rice and stir occasionally until browned lightly.
• Add bouillon and salt to taste.
• From here cook as you would any rice. I do mine in the cooker. NOTE: once browned the rice may need more water than it normally would. Just keep a cup or two of water heated in the microwave in case you need to add to the cooking rice.
  

Serve as a side to the mole.

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!

Why I'm here and Today's Menu

Stay at home moms, working moms, college moms, single moms, married moms, moms in waiting, and moms in dreaming... we all have one thing in common that has to be done daily....

We all have to eat!!!!!!!!!!!!

And someone has to put that food on the table.. usually us!

I have a family of 4 and a small budget. I'm a stay at home/work part time from home/full time college student mom. We have one income and though DH does well, food usually isn't our splurge. We do try to eat out at least once or twice per pay period just to give me a break if nothing else. And we do hit the staples, hot dogs, pizzas (we make those at home and they're SOOOOOO much better!) burgers (though I try to jazz that up too!) We just like to have fun with our food.

I create a menu every two weeks, with a shopping list, and we eat off that until the next pay period. It's not as hard as you think! After I finish this pay period's menu I'll post that too with the cost so you can see how I do it.

I try to bring a minimum of 4 new recipes to the menu per week. That is getting harder and harder as we find new favorites that everyone requests to be on the menu, but I try.




Menu:
Baked Pork Chops (1 1/2 lb @ less than $2/lb)
Foil baked corn on the cob (6 pk $2)
Sauteed Squash (4/$2)
Mashed Potatoes (2 servings @ less than 50¢ serving)
Garlic Bread (1/2 of a $2 box) One of my more expensive mealsabout $9 total or about $2.25 per serving(Fresh veggies are still a little out of season so they cost more.This will go down to soon when the squash and fresh corn hit 4-6/$1)- - - AND - - -There was a full serving to send to work with hubby for lunch!!Wouldn't the ppl at work be jealous to see you show up with this??

No this isn't my plate.. it's the hubby's... mine has no taters :-)


Sauteed squash and mashed potatoes anyone can do so I won't bore you. Whatever your favorite is however you like to do it. The Garlic bread was boxed/frozen I just followed the directions, LOL!

For the pork I defrosted the chops and stabbed then with a fork. I know some foodies will die here but I like to get the marinade IN them faster.

Marinade:

• 1/2 c Italian dressing
• 1/8 c A-1 (yes the steak sauce)
• 1 tsp Herbs d' Provence (you can get it at most stores, if not use Italian seasoning)

Mix all in a zipper bag and shove 4 - 1" chops in. I marinated them for about an hour.


Corn:

• 4-6 ears of corn (I use frozen out of season)
• butter or margarine
• salt, pepper, garlic powder to taste
• 1 Foil sheet per ear

This one is easy. On the foil put a pat of butter, seasonings, corn, roll and seal ends.

Preheat oven to about 35o°.

On your grill pan (so any fat falls away), bake the chops for about 25 minutes then flip for an additional 20 or so until they're done.

The corn can go on a pan in oven at the same time. I prefer this over tossing them on the rack because it catches any butter that escapes.

Voila! A meal!

Hope you enjoy the first installment!

Anne Marie