Tuesday, June 5, 2012
Vegan [Organic] Pasta Sauce (recipe follows)
This pasta sauce is so hearty that you will not miss the meat (trust me, even my husband did not notice, much less my kids who thought this was delicious). This pasta sauce is great, makes a lot, and leftovers are likely. Just store in a container with a lid (I prefer a Mason jar) in your refrigerator for about a week. All of the ingredients listed are organic and vegan.
Ingredients:
1 Tbs olive oil
1 small yellow onion, chopped
1 zucchini, grated (with a cheese grater, I used the smallest of the "grating holes")
1 carrot, grated (again, with a cheese grater using the smallest "grating hole". Also, all I had were baby carrots so I used about 4 or 5)
2 to 4 fresh kale leaves, chopped small (not the stems) [Side note: I had never bought kale before, so if you have no idea what this is, it is leafy, green, and beside the lettuce at the grocery store]
2 garlic cloves, minced
1 (15 oz) can organic tomato sauce (I prefer Muir Glen because it tastes great and is easy to find, but don't scour the world looking for this brand, find something that is easy for you to access)
1 cup water or vegetable broth (I used the vegetable broth)
1 (4 oz) can tomato paste (again, I prefer Muir Glen)
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt (I use sea salt because it is better for you. If you use sea salt, use the finely ground, not the big coarse sea salt)
Directions:
Heat the oil in a large pan over medium-high heat. Add the onion, zucchini, carrot, kale, and garlic. Saute the vegetables, stirring frequently, until they are soft and begin to turn golden (about 15 minutes).
When the vegetables begin to brown, add the tomato sauce, broth (or water), tomato paste, herbs, and salt. Stir to combine. When the sauce begins to bubble, cover the pan, and lower the heat to medium-low. Simmer for 1 hour.
Turn off heat. Ladle the sauce into a blender in order to puree. You will only be able to do half of the sauce at a time because you do not need to fill the blender more than half full. Be sure to have a container ready to pour the pureed sauce into.
About 20 minutes before the sauce is done, begin to boil your organic pasta. I have used all kinds: whole wheat spaghetti noodles, whole wheat penne, whole wheat rigatoni, spinach fettucine, spinach spaghetti noodles, etc; just pick your favorite. Or better yet, have your kids pick the pasta and they will be more likely to eat a meal that they participated in.
This is great served with a simple green salad with organic/vegan dressing (Annie's is a great brand to try and relatively easy to find in most grocery stores) and side dish of any roasted fresh green organic vegetable such as broccoli, brussel sprouts, or asparagus. To roast any of the vegetables mentioned above, line a cookie sheet with aluminum foil and spray with non-stick cooking oil (I prefer organic canola oil spray). Preheat oven to 375º . For broccoli, chop the florets off of the stalk and spread onto cookie sheet. For asparagus, chop off the very bottom of the stalk (the thick white bottom) and spread onto cookie sheet. For brussel sprouts, cut them in half lengthwise and spread onto cookie sheet. After placing the vegetable on the cookie sheet, drizzle with organic olive oil (drizzle, do NOT drown the vegetables). Sprinkle with freshly ground black pepper and a small pinch of sea salt. Place in oven and cook for 15-30 minutes until desired tenderness is reached.
This is the first vegan meal that my family and I ate, and it was a huge success. It made my family eager to try more dishes, which has made this transition seamless. I hope that it is a successful meal for you and your family as well. Please email me with any questions that you may have and I will be happy to answer them for you: becomingafamilyagain@gmail.com. I plan on writing a blog dedicated strictly to my family's transition into the vegan world and I hope that you will follow me on my journey, whether you are trying to convert or are just looking for a few vegan meals.
Pasta Sauce recipe obtained and adapted from the book The Organic Nanny's Guide to Raising Healthy Kids by Barbara Rodriguez. I thank her for being such an inspiration.
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Tuesday, May 8, 2012
Fluffy Waffles and Cinnamon Cream Syrup (recipes follow)
Makes 8-10 6 1/2 inch waffles
Makes 1 2/3 cups syrup
Waffles
Ingredients:
2 cups all-purpose flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
3 eggs, separated
2 cups milk
1/4 cup vegetable oil
1/2 tsp vanilla extract
Directions:
In a bowl, combine the flour, sugar, baking powder, and salt. Combine the egg yolks, milk, oil, and vanilla extract; stir into dry ingredients, just until moistened. In a small mixing bowl, beat egg whites until stiff peaks form, fold into batter. Bake in waffle iron.
Syrup
Ingredients:
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 can (5 oz) evaporated milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
Directions:
Combine sugar, corn syrup, and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in milk, vanilla, and cinnamon. Serve with waffles.
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Monday, May 7, 2012
Jumbo Chocolate Chip Cookies (recipe follows)
Makes 24 (this is what the recipe says, but I usually get 28-30 cookies out of a batch)
For best results, dough should be chilled for 24 hours.
Ingredients:
2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
2 cups (12 ounces) semisweet chocolate chips
Directions:
In a large bowl, cream shortening, butter, and sugars until light and fluffy. Beat in eggs and vanilla. combine the flour, baking soda, and salt; add to creamed mixture and mix well. Fold in the chocolate chips. Chill for 24 hours.
Drop by 1/4 cupfuls at least 1 1/2 inches apart onto greased baking sheets. Bake at 375º for 13-15 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack.
**The original recipe also called for 1 cup chopped pecans to be added to the mixure at the same time as the chocolate chips. However, one of my kids does not like nuts so I omitted them.
Recipe obtained and adapted from Taste of Home.
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Wednesday, May 2, 2012
Easy Lasagna (recipe follows)
Makes a ton :)
Ingredients:
1/2 cup chopped onion
2 Tbsp oil
2 lbs ground beef
2 cans (6 oz each) of tomato paste - dilute with 2 1/2 cups water
2 cloves garlic, minced
3/4 teaspoon oregano
1 tsp black pepper
2 tsp Mrs. Dash Garlic and Herb Seasoning Blend
4 cups shredded mozzarella cheese
22 oz small curd cottage cheese
12 ounce package of mini bow tie pasta
1 cup shredded Parmesan cheese
Directions:
Saute onion in oil, add meat and brown well. Add tomato paste, water, garlic, oregano, pepper, and seasoning blend. Cover and simmer 30 minutes. In the meantime, boil pasta. Using a 9x13 baking dish, cover bottom with 1/2 cooked pasta, spoon half of meat mixture, 1/2 cottage cheese on top of noodles. Cover with 1/2 mozzarella, and repeat with another layer of everything. Top with Parmesan cheese and bake for 30 minutes at 375º.
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Tuesday, May 1, 2012
Chocolate Chip Oatmeal Pancakes (recipe follows)
Makes 12 pancakes
Ingredients:
1 1/2 cups quick cooking oats
1 cup all purpose flour
2 Tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
2 eggs, lightly beaten
1 1/2 cups milk
2 Tbsp butter, melted
3/4 cup chocolate chips (milk chocolate)*
1/2 tsp pure vanilla extract
Directions:
In a bowl, combine the first five dry ingredients (make sure to get the lumps out of the brown sugar). In a separate bowl, combine milk, eggs, and butter; stir into the dry ingredients just until blended. Fold chocolate chips into batter. Pour batter by 1/4 cupful onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
*You can exchange the chocolate chips for 1/2 cup chopped pecans.
Pancake Tips: Instead of using butter to grease your griddle, use Crisco or some other shortening. Shortening does not burn while butter does. Using shortening will ensure that your pancakes will turn out better. Do not "handle" pancakes too much; flip only once. While unnecessary, griddles are best for cooking pancakes; if you cook pancakes often, you should invest in a griddle (they are inexpensive).
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Monday, April 23, 2012
Applesauce Oat Muffins (recipe follows)
Makes 12 muffins
Ingredients:
1 1/2 cups quick-cooking oats
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup milk
3 tablespoons vegetable oil
1 egg white
Topping:
1/4 cup quick-cooking oats
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter, melted
Directions:
In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil, and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with nonstick cooking spray three-fourths full.
Combine topping ingredients; sprinkle over batter. Bake at 400º for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.
Recipe obtained from Taste of Home
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Sunday, April 22, 2012
Kiddie Crunch Mix (recipe follows)
Ingredients:
1 cup animal crackers
1 cup Goldfish Chocolate Grahams
1 cup miniature pretzels
1 cup salted peanuts
1 cup M&M's
1 cup chocolate- or yogurt-covered raisins
Directions:
In a bowl, combine all ingredients; mix well. Store in an airtight container. Makes 6 cups.
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Thursday, April 12, 2012
Grilled Corn on the Cob with Garlic Butter (recipe follows)
Total price: $2.21 (that is ~$0.55 per serving)
"*" items are ones that I had on hand in my pantry.
Ingredients:
4 ears of corn in their husks [$1.33]
1 stick unsalted butter, softened [$.63]
4 cloves of garlic [~$0.25]
Salt*
Pepper*
Directions:
Corn:
Without removing the husks, peel the husks down and remove the corn silk. Re-cover corn with husks. Place on grill over medium heat for about 20-30 minutes, turning once. After taking the corn off of the grill, remove the husks and spread garlic butter over the corn.
Butter:
Cut the stick of butter into fourths. Using a small food processor, pulse the butter and garlic cloves until smooth. Add salt and pepper to taste.
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Monday, April 9, 2012
Deviled Eggs (recipe follows)
Total price: ~$0.87
"*" items are ones that I had on hand in my pantry.
Ingredients:
7 large eggs, hard boiled and peeled [$.70 on sale]
1/4 cup mayonnaise [$.17 on sale and with a coupon]
1 1/2 Tbs sweet pickle relish [free on sale and with a coupon]
1 tsp yellow mustard [free on sale and with a coupon]
Salt and pepper, for taste*
Paprika, for garnishing*
Directions:
Boil eggs (see below for tips on boiling eggs) and allow to cool, then peel and discard the shells. Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in the mayonnaise, pickle relish, and mustard. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator.
Tips for boiling eggs:
Place eggs in a pot and fill slowly with water, cover. As soon as the water starts boiling, turn off burner, and remove the pot from the heat. Leaving the lid on the pot, let the eggs stay in the pot for 20 minutes. Remove eggs carefully and pat dry.
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Thursday, March 22, 2012
Six Week Bran Muffins (recipe follows)
Total price: $1.80 (because I already had sugar, flour, baking soda, and canola oil in my pantry)
Makes a ton ;)
"*" items are ones that I had on hand in my pantry.
This is one of my favorite recipes from when I was a child. It was fun to help my grandmother make these, and now my kids help me. The reason it is called "Six Week Bran Muffins" is because the batter will last for six weeks in your refrigerator. Just make sure to store it in an air-tight container. A batch of muffins only takes 15 minutes to cook, so this would be great to make the batter on a Sunday and cook them in the mornings during the week or for an afternoon snack.
This recipe calls for a quart of buttermilk, but I used dry buttermilk. I keep this on hand because when I buy regular buttermilk, I always let it spoil. This way, I always have buttermilk and it never spoils.
Ingredients:
1 (15 oz) box Raisin Bran [$0.25 on sale with coupon]
3 cups sugar*
5 cups flour*
5 teaspoons baking soda*
4 eggs [$0.41]
1 quart buttermilk [$1.14]
1 cup canola oil*
Directions:
In a very large bowl, mix bran, sugar, flour, and soda. Beat eggs, milk, and oil and add to dry ingredients. Mix well. Grease muffin tin or use muffin cups. Using an ice cream scoop, fill muffin tin 2/3 full. Bake at 400º for about 15 minutes. Refrigerate mix and use as needed. The batter will last 6 weeks in your refrigerator.
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Tuesday, March 20, 2012
Bagel Omelet Sandwich (recipe follows)
Total price: $3.04 ($0.76 per serving)
Serves 4
"*" are items that I had on hand in my pantry
Ingredients:
1/4 cup finely chopped onion*
1 Tbsp Butter*
4 eggs [~$0.40]
1/4 cup chopped tomato*
1/8 tsp salt*
1/8 tsp pepper*
4 slices Canadian bacon [$1.50]
4 bagels, split [$1.14]
4 slices of cheese*
Directions:
In a large skillet, saute onion in butter until tender. Whisk the eggs, tomato, salt, and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. cook until the eggs are set. Meanwhile, heat the bacon in the microwave and toast bagels if desired.
Layer bagel bottoms with cheese. Cut omelet into fourths and serve on bagels with bacon.
Recipe obtained and modified from Taste of Home
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Monday, March 12, 2012
Vegan [Organic] Pasta Sauce (recipe follows)
This pasta sauce is so hearty that you will not miss the meat (trust me, even my husband did not notice, much less my kids who thought this was delicious). This pasta sauce is great, makes a lot, and leftovers are likely. Just store in a container with a lid (I prefer a Mason jar) in your refrigerator for about a week. All of the ingredients listed are organic and vegan.
Ingredients:
1 Tbs olive oil
1 small yellow onion, chopped
1 zucchini, grated (with a cheese grater, I used the smallest of the "grating holes")
1 carrot, grated (again, with a cheese grater using the smallest "grating hole". Also, all I had were baby carrots so I used about 4 or 5)
2 to 4 fresh kale leaves, chopped small (not the stems) [Side note: I had never bought kale before, so if you have no idea what this is, it is leafy, green, and beside the lettuce at the grocery store]
2 garlic cloves, minced
1 (15 oz) can organic tomato sauce (I prefer Muir Glen because it tastes great and is easy to find, but don't scour the world looking for this brand, find something that is easy for you to access)
1 cup water or vegetable broth (I used the vegetable broth)
1 (4 oz) can tomato paste (again, I prefer Muir Glen)
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt (I use sea salt because it is better for you. If you use sea salt, use the finely ground, not the big coarse sea salt)
Directions:
Heat the oil in a large pan over medium-high heat. Add the onion, zucchini, carrot, kale, and garlic. Saute the vegetables, stirring frequently, until they are soft and begin to turn golden (about 15 minutes).
When the vegetables begin to brown, add the tomato sauce, broth (or water), tomato paste, herbs, and salt. Stir to combine. When the sauce begins to bubble, cover the pan, and lower the heat to medium-low. Simmer for 1 hour.
Turn off heat. Ladle the sauce into a blender in order to puree. You will only be able to do half of the sauce at a time because you do not need to fill the blender more than half full. Be sure to have a container ready to pour the pureed sauce into.
About 20 minutes before the sauce is done, begin to boil your organic pasta. I have used all kinds: whole wheat spaghetti noodles, whole wheat penne, whole wheat rigatoni, spinach fettucine, spinach spaghetti noodles, etc; just pick your favorite. Or better yet, have your kids pick the pasta and they will be more likely to eat a meal that they participated in.
This is great served with a simple green salad with organic/vegan dressing (Annie's is a great brand to try and relatively easy to find in most grocery stores) and side dish of any roasted fresh green organic vegetable such as broccoli, brussel sprouts, or asparagus. To roast any of the vegetables mentioned above, line a cookie sheet with aluminum foil and spray with non-stick cooking oil (I prefer organic canola oil spray). Preheat oven to 375º . For broccoli, chop the florets off of the stalk and spread onto cookie sheet. For asparagus, chop off the very bottom of the stalk (the thick white bottom) and spread onto cookie sheet. For brussel sprouts, cut them in half lengthwise and spread onto cookie sheet. After placing the vegetable on the cookie sheet, drizzle with organic olive oil (drizzle, do NOT drown the vegetables). Sprinkle with freshly ground black pepper and a small pinch of sea salt. Place in oven and cook for 15-30 minutes until desired tenderness is reached.
This is the first vegan meal that my family and I ate, and it was a huge success. It made my family eager to try more dishes, which has made this transition seamless. I hope that it is a successful meal for you and your family as well. Please email me with any questions that you may have and I will be happy to answer them for you: becomingafamilyagain@gmail.com. I plan on writing a blog dedicated strictly to my family's transition into the vegan world and I hope that you will follow me on my journey, whether you are trying to convert or are just looking for a few vegan meals.
Pasta Sauce recipe obtained and adapted from the book The Organic Nanny's Guide to Raising Healthy Kids by Barbara Rodriguez. I thank her for being such an inspiration.
*************************************************
Tuesday, May 8, 2012
Fluffy Waffles and Cinnamon Cream Syrup (recipes follow)
Makes 8-10 6 1/2 inch waffles
Makes 1 2/3 cups syrup
Waffles
Ingredients:
2 cups all-purpose flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
3 eggs, separated
2 cups milk
1/4 cup vegetable oil
1/2 tsp vanilla extract
Directions:
In a bowl, combine the flour, sugar, baking powder, and salt. Combine the egg yolks, milk, oil, and vanilla extract; stir into dry ingredients, just until moistened. In a small mixing bowl, beat egg whites until stiff peaks form, fold into batter. Bake in waffle iron.
Syrup
Ingredients:
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 can (5 oz) evaporated milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
Directions:
Combine sugar, corn syrup, and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in milk, vanilla, and cinnamon. Serve with waffles.
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Monday, May 7, 2012
Jumbo Chocolate Chip Cookies (recipe follows)
Makes 24 (this is what the recipe says, but I usually get 28-30 cookies out of a batch)
For best results, dough should be chilled for 24 hours.
Ingredients:
2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
2 cups (12 ounces) semisweet chocolate chips
Directions:
In a large bowl, cream shortening, butter, and sugars until light and fluffy. Beat in eggs and vanilla. combine the flour, baking soda, and salt; add to creamed mixture and mix well. Fold in the chocolate chips. Chill for 24 hours.
Drop by 1/4 cupfuls at least 1 1/2 inches apart onto greased baking sheets. Bake at 375º for 13-15 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack.
**The original recipe also called for 1 cup chopped pecans to be added to the mixure at the same time as the chocolate chips. However, one of my kids does not like nuts so I omitted them.
Recipe obtained and adapted from Taste of Home.
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Wednesday, May 2, 2012
Easy Lasagna (recipe follows)
Makes a ton :)
Ingredients:
1/2 cup chopped onion
2 Tbsp oil
2 lbs ground beef
2 cans (6 oz each) of tomato paste - dilute with 2 1/2 cups water
2 cloves garlic, minced
3/4 teaspoon oregano
1 tsp black pepper
2 tsp Mrs. Dash Garlic and Herb Seasoning Blend
4 cups shredded mozzarella cheese
22 oz small curd cottage cheese
12 ounce package of mini bow tie pasta
1 cup shredded Parmesan cheese
Directions:
Saute onion in oil, add meat and brown well. Add tomato paste, water, garlic, oregano, pepper, and seasoning blend. Cover and simmer 30 minutes. In the meantime, boil pasta. Using a 9x13 baking dish, cover bottom with 1/2 cooked pasta, spoon half of meat mixture, 1/2 cottage cheese on top of noodles. Cover with 1/2 mozzarella, and repeat with another layer of everything. Top with Parmesan cheese and bake for 30 minutes at 375º.
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Tuesday, May 1, 2012
Chocolate Chip Oatmeal Pancakes (recipe follows)
Makes 12 pancakes
Ingredients:
1 1/2 cups quick cooking oats
1 cup all purpose flour
2 Tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
2 eggs, lightly beaten
1 1/2 cups milk
2 Tbsp butter, melted
3/4 cup chocolate chips (milk chocolate)*
1/2 tsp pure vanilla extract
Directions:
In a bowl, combine the first five dry ingredients (make sure to get the lumps out of the brown sugar). In a separate bowl, combine milk, eggs, and butter; stir into the dry ingredients just until blended. Fold chocolate chips into batter. Pour batter by 1/4 cupful onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
*You can exchange the chocolate chips for 1/2 cup chopped pecans.
Pancake Tips: Instead of using butter to grease your griddle, use Crisco or some other shortening. Shortening does not burn while butter does. Using shortening will ensure that your pancakes will turn out better. Do not "handle" pancakes too much; flip only once. While unnecessary, griddles are best for cooking pancakes; if you cook pancakes often, you should invest in a griddle (they are inexpensive).
*************************************************
Monday, April 23, 2012
Applesauce Oat Muffins (recipe follows)
Makes 12 muffins
Ingredients:
1 1/2 cups quick-cooking oats
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup milk
3 tablespoons vegetable oil
1 egg white
Topping:
1/4 cup quick-cooking oats
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter, melted
Directions:
In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil, and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with nonstick cooking spray three-fourths full.
Combine topping ingredients; sprinkle over batter. Bake at 400º for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.
Recipe obtained from Taste of Home
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Sunday, April 22, 2012
Kiddie Crunch Mix (recipe follows)
Ingredients:
1 cup animal crackers
1 cup Goldfish Chocolate Grahams
1 cup miniature pretzels
1 cup salted peanuts
1 cup M&M's
1 cup chocolate- or yogurt-covered raisins
Directions:
In a bowl, combine all ingredients; mix well. Store in an airtight container. Makes 6 cups.
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Thursday, April 12, 2012
Grilled Corn on the Cob with Garlic Butter (recipe follows)
Total price: $2.21 (that is ~$0.55 per serving)
"*" items are ones that I had on hand in my pantry.
Ingredients:
4 ears of corn in their husks [$1.33]
1 stick unsalted butter, softened [$.63]
4 cloves of garlic [~$0.25]
Salt*
Pepper*
Directions:
Corn:
Without removing the husks, peel the husks down and remove the corn silk. Re-cover corn with husks. Place on grill over medium heat for about 20-30 minutes, turning once. After taking the corn off of the grill, remove the husks and spread garlic butter over the corn.
Butter:
Cut the stick of butter into fourths. Using a small food processor, pulse the butter and garlic cloves until smooth. Add salt and pepper to taste.
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Monday, April 9, 2012
Deviled Eggs (recipe follows)
Total price: ~$0.87
"*" items are ones that I had on hand in my pantry.
Ingredients:
7 large eggs, hard boiled and peeled [$.70 on sale]
1/4 cup mayonnaise [$.17 on sale and with a coupon]
1 1/2 Tbs sweet pickle relish [free on sale and with a coupon]
1 tsp yellow mustard [free on sale and with a coupon]
Salt and pepper, for taste*
Paprika, for garnishing*
Directions:
Boil eggs (see below for tips on boiling eggs) and allow to cool, then peel and discard the shells. Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in the mayonnaise, pickle relish, and mustard. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator.
Tips for boiling eggs:
Place eggs in a pot and fill slowly with water, cover. As soon as the water starts boiling, turn off burner, and remove the pot from the heat. Leaving the lid on the pot, let the eggs stay in the pot for 20 minutes. Remove eggs carefully and pat dry.
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Thursday, March 22, 2012
Six Week Bran Muffins (recipe follows)
Total price: $1.80 (because I already had sugar, flour, baking soda, and canola oil in my pantry)
Makes a ton ;)
"*" items are ones that I had on hand in my pantry.
This is one of my favorite recipes from when I was a child. It was fun to help my grandmother make these, and now my kids help me. The reason it is called "Six Week Bran Muffins" is because the batter will last for six weeks in your refrigerator. Just make sure to store it in an air-tight container. A batch of muffins only takes 15 minutes to cook, so this would be great to make the batter on a Sunday and cook them in the mornings during the week or for an afternoon snack.
This recipe calls for a quart of buttermilk, but I used dry buttermilk. I keep this on hand because when I buy regular buttermilk, I always let it spoil. This way, I always have buttermilk and it never spoils.
Ingredients:
1 (15 oz) box Raisin Bran [$0.25 on sale with coupon]
3 cups sugar*
5 cups flour*
5 teaspoons baking soda*
4 eggs [$0.41]
1 quart buttermilk [$1.14]
1 cup canola oil*
Directions:
In a very large bowl, mix bran, sugar, flour, and soda. Beat eggs, milk, and oil and add to dry ingredients. Mix well. Grease muffin tin or use muffin cups. Using an ice cream scoop, fill muffin tin 2/3 full. Bake at 400º for about 15 minutes. Refrigerate mix and use as needed. The batter will last 6 weeks in your refrigerator.
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Tuesday, March 20, 2012
Bagel Omelet Sandwich (recipe follows)
Total price: $3.04 ($0.76 per serving)
Serves 4
"*" are items that I had on hand in my pantry
Ingredients:
1/4 cup finely chopped onion*
1 Tbsp Butter*
4 eggs [~$0.40]
1/4 cup chopped tomato*
1/8 tsp salt*
1/8 tsp pepper*
4 slices Canadian bacon [$1.50]
4 bagels, split [$1.14]
4 slices of cheese*
Directions:
In a large skillet, saute onion in butter until tender. Whisk the eggs, tomato, salt, and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. cook until the eggs are set. Meanwhile, heat the bacon in the microwave and toast bagels if desired.
Layer bagel bottoms with cheese. Cut omelet into fourths and serve on bagels with bacon.
Recipe obtained and modified from Taste of Home
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Monday, March 12, 2012
Sausage, Egg, and Cheese Breakfast Pizza (recipe follows)
Total price: $5.12 ($0.64 per serving)
Serves 8
"*" are items that I had on hand in my pantry
Ingredients:
1 tube (8 oz) refrigerated crescent rolls [$.99 with coupon]
1 lb of breakfast sausage [$1.90 on sale and with coupon]
1 1/4 cups frozen shredded hash brown potatoes [~$0.20]
1/4 tsp garlic salt*
1/4 tsp black pepper*
2 green onions, chopped [~$0.13]
3/4 cup total shredded cheddar cheese and shredded mozzarella cheese (this is an estimated amount, I put what looked like enough) [$1.50]
4 eggs, well beaten [~$0.40]
Directions:
- Separate crescent dough into eight triangles; place on an ungreased 12-inch pizza pan with points toward the center. These will have to be manipulated to form a circle. Press onto the bottom of the pan and seal perforations. Bake at 375º for 8 minutes.
- While that is cooking, crumble sausage into a large nonstick skillet coated with cooking spray. Stir over medium heat until sausage is no longer pink. Drain and pat with a paper towel to further absorb the grease. Set aside.
- In the same skillet (wipe out excess grease from sausage), cook the potatoes, garlic salt and pepper over medium heat until browned.
- Sprinkle the sausage mixture over the crust. Layer with potatoes, onions, and cheese. Pour the beaten eggs over the top.
- Bake for 10-12 minutes or until egg is set and cheese is melted.
- Let cool 5 minutes. Using a pizza slicer, cut pizza into 8 triangle pieces.
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Tuesday, February 21, 2012
Chocolate Pie with Meringue (recipe follows)
Total price: $2.60 (because I had most of the ingredients in my pantry)
"*" are items that I had on hand in my pantry
Pie Ingredients:
1 1/4 cups sugar *
2 Tbsp flour *
2 Tbsp cocoa *
3 eggs, well eaten [$.30 on sale]
1 tall can Pet milk [$1.00 on sale and with coupon]
1 Tbsp butter *
Pre-baked pie shell [$1.00 on sale]
Pie Directions:
Mix sugar, flour, and cocoa together. Add eggs and milk. Blend well with electric mixer. Microwave on high for 5 minutes. Remove and mix well. If it is not thick, cook a few minutes longer. Add butter and beat well (butter will melt when it is put into the bowl). Put in a pre-baked pie shell. Allow pie to cool before making the meringue.
Meringue Ingredients:
3 egg whites [$.30 on sale]
1/4 tsp cream of tartar*
1/4 cup sugar*
Meringue Directions:
Preheat oven to 325º . Beat the egg whites and cream of tartar until soft peaks form. Gradually add in the sugar and beat until mixture is stiff. Spread onto pie making sure to touch the pie crust around the edges. Bake for 12 minutes. If the meringue is not brown enough, raise temperature to 350 degrees and bake longer. Watch to make sure the meringue does not get too brown.
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Tuesday, February 14, 2012
Moist Red Velvet Cake (or cupcakes) (recipe follows)
I made these for an activity at a kids party. Click here to view activity.
Ingredients
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 eggs
2 1/2 cups flour
1 tsp. soda
2 Tbsp. cocoa
1 cup buttermilk
2 oz. red food coloring
1 Tbsp vinegar
1 tsp. vanilla
Directions
Beat sugar and oil until well blended. Add eggs and beat well. Sift dry ingredients and add alternately with buttermilk. Beat well. Add food coloring and vinegar. Mix and add vanilla. Pour into a greased and floured 9x13 pan (or greased muffin tin for cupcakes, makes 24 cupcakes). Bake at 350º for 30 minutes or until cake (or cupcakes) tests done.
Cream Cheese Frosting
3/4 stick oleo, softened
1 (8 oz) pkg. cream cheese, softened
1 box powdered sugar
1 tsp vanilla
Mix all ingredients until well blended and smooth. Frost top and sides of cake (or tops of cupcakes).
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Friday, February 10, 2012
Paula Deen's Buttermilk Pie (recipe follows)
Total Price: $.30 (because I keep most of the ingredients in my pantry at all times)
"*" items are ones that I have on hand in my pantry
Ingredients
1 1/2 cup sugar*
1 cup buttermilk* (I keep powdered buttermilk in my pantry at all times so that I am never out of buttermilk; all you have to do is add water. It works just as well as regular buttermilk,)
1/2 cup Bisquick [$1.00 for a big box on sale and with coupons, so approx. $.05 for 1/2 cup]
1/3 cup butter, melted*
1 tsp vanilla*
3 eggs [$.25 on sale]
Directions
Preheat oven to 350º. Grease a 9-inch pie plate. Combine all ingredients in a mixing bowl and blend for 1 minute. Pour batter into pie plate and cook for 50 minutes or until a toothpick inserted into the middle comes out clean.
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Tuesday, February 7, 2012
Hot Layered Dip (recipe follows)
Total price: $3.45 (this is the size that I make just for my family, but I double the recipe if we are having company; which would total $6.90)
"*" items are ones that I have on hand in my pantry
Ingredients
1 (8 oz) pkg cream cheese, softened [$1.00 on sale]
1 can Ranch style black beans, drained and rinsed [$.49 on sale]
1 can (10 oz) Rotel, drained (well) [$.96 on sale]
1 cup shredded sharp cheddar cheese [$1.00 on sale]
Directions
Preheat oven to 350º. Spread cream cheese in bottom of 9-inch pie dish (when I double the recipe, I use a 9x13 glass baking dish). Layer with black beans, Rotel, and top with cheese.
Bake 10-15 minutes or until cheese is melted. Serve hot with tortilla chips.
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Monday, February 6, 2012
Chicken Spaghetti Casserole (recipe follows)
Total price: $11.01
"*" items are ones that I have on hand in my pantry
This makes a huge amount and fed all of us (except the baby) for 3 nights. Broken down into three nights, each dinner costs $3.67 for the entire family (that's $1.23 per person per night).
Ingredients:
3 - 4 lbs. chicken breasts [$3.62 on sale]
1 ½ sticks butter [$.94]
3 medium onions, chopped [$1.95]
2 bell peppers, chopped [$1.00]
1 cup celery, chopped [$.20]
1 clove garlic, crushed [$.05]
2 ½ cups diced tomatoes (or 2 14.5 oz cans) [$1.00 on sale]
1 ½ -2 tsp. McCormick Garlic Pepper Blend*
1 (16 oz.) pkg. very thin spaghetti, cooked according to directions [free with coupons]
½ lb. sharp cheese, grated (I use a 2 cup package of shredded cheese) [$2.00 on sale]
1 quart chicken stock [$.25 on sale and with coupon]
1 quart chicken stock [$.25 on sale and with coupon]
Directions:
Bake chicken until done. Saute onions, peppers, celery, and garlic in butter. Add 1 quart bought chicken stock and tomatoes and simmer together. De-bone chicken and cut into medium size pieces. Mix with sauce and add spaghetti which has been cooked in chicken stock and water. (drain before adding chicken and save some in case you need to add more moisture to casserole). Add seasoning. Mix well. Add cheese and stir well. Put in large casserole and bake 50-60 minutes in 350 degree oven. Sprinkle small amount of cheese on top about 3 minutes before removing from oven if desired.
This also freezes very well.
This also freezes very well.
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January 29, 2012
Breakfast Sandwiches: Sausage, Egg, and Cheese on an English muffin (recipe follows)
Bacon could be substituted for sausage or it could just be an egg and cheese on an English muffin.Serves as many as you want to make (I made 6)
Total price (for making 6): $4.13 (that is $.69 per serving)
"*" items are ones I had on hand in my pantry
Ingredients:
6 eggs [$.24 on sale and with coupon]
1 pkg of fresh sausage (the kind you slice) [$1.90 on sale and with coupon]
6 whole wheat English muffins [$.99 on sale and with coupon]
1 cup shredded cheddar cheese [$1.00 on sale]
Directions:
- Preheat oven to 350º. Using a muffin tin, spray 6 of the muffin wells with non-stick cooking spray. Then crack an egg into each muffin well. Put these in the oven for 15-20 minutes.
- While the eggs are cooking, slice and cook the sausage according to directions on the package. I used a griddle at medium heat, heating the sausages for about 4-5 minutes on each side.
- Next, slice open the English muffins and lightly toast them in the toaster.
- Place the toasted English muffins on a baking sheet. Begin to make your sandwiches. Put cheese on each of the bottom slices of The English muffin. Then put the cooked egg on top of the cheese. Next, place the sausage on top of the egg. Last, place the top slice of the English muffin on the sandwich. (Note: my kids like them "smooshed" so I had to apply pressure to the top of the sandwich to "smoosh' them down).
- The last step is to melt the cheese. Place the baking pan of breakfast sandwiches into the oven and bake at 350º for about 5 minutes (use your judgement based on how many sandwiches you are making). Serve.
Note: these can be frozen. To do so, do not do step 5. Instead, place the baking pan of sandwiches in the freezer (as is, not covered and not touching) for about 45-60 minutes. Then wrap each one in plastic wrap and place in a freezer bag and put back in the freezer (make sure to label the contents and the date). To de-thaw, unwrap sandwich and cook in the oven for approximately 25 minutes at 350º.
 |
| Eggs: Before Cooking |
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| Eggs: After Cooking |
Recipe obtained and modified from www.macheesmo.com.
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January 27, 2012Whole Chicken in a Crockpot (recipe follows)
Serves 6-8 (depending on the size of your chicken)Total price: $6.27 (that is $.78 per serving)
"*" items are ones I had on hand in my pantry
 |
This is the "before" picture....I just put it in the crockpot. |
Rub Ingredients:
4 tsp salt*
2 tsp paprika*
1 tsp cayenne pepper*
1 tsp onion powder*1 tsp thyme*
1 1/2 tsp black pepper*
1/2 tsp garlic powder*
Other Ingredients:
1 roasting or fryer chicken (3 1/2 to 4 1/2 lbs per original recipe; note: I usually use a 5-6 lb chicken and cook it longer because I have a big family.) [$3.66 on sale for a 5.94 lb fryer chicken]
1 medium to large chopped onion [~$.77 on sale]
1 pkg (16 oz) baby carrots or 4-5 carrots scrubbed (not peeled) chopped into halves or thirds (I used the baby carrots) [$.99 on sale]
4 celery stalks, cut in thirds [$.50 on sale]
2 garlic cloves, peeled and smashed [~$.10]1 lemon quartered [$.25]
Directions:
- Combine rub ingredients in a small bowl.
- Remove chicken from packaging and remove neck and pouch with organs (Note: if you are planning on freezing the chicken before cooking, remove the organs and neck first because it is much easier than trying to remove it after thawing). Discard parts. Rinse chicken and pat dry with paper towels.
- Rub garlic all over outside of the chicken. Put garlic inside the chicken.
- Rub the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
- Place onions, carrots, and celery inside the crockpot. Place chicken on top of the vegetables. Cover crockpot and cook chicken on low for 4-8 hours (a 4 lb chicken will take about 6 hours and an 8 lb chicken will take about 8 hours. The time will depend on your crockpot and the size of your chicken). Note: do not add any liquid to the crockpot; I know it looks dry, but it will make its own juices. Cook until the internal temperature of the leg is at 160º or use a pop-up thermometer.
- Remove the chicken and place in a 9x13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes.
- Serve.
Modified from food.com.
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January 26, 2012
Meatloaf (recipe follows)
Serves 7
Total price: $6.75 (that is $.96 per serving)
"*" items are ones I had on hand in my pantry
Ingredients:
2 lbs ground round [~$6.00 on sale]
2 cans (8 oz each) tomato sauce (one to go in the meatloaf, one to go on top) [$.50 on sale]
1 cup uncooked oatmeal [the entire canister of oatmeal cost $.25 with coupons, so $.05 for a cup]
1 egg, well beaten [$.04 on sale and with coupons]1/4 cup chopped onion [~$.16]
1 tsp. salt*1 tsp. pepper*
Directions:
Preheat oven to 350º. In a bowl, combine all ingredients (leave out one can of tomato sauce for later use) and mix well with hands or spoon. Put into an ungreased loaf pan. Bake at 350º for about 1 hour. Take meatloaf out of oven and pour the additional can of tomato sauce over the top (make sure to cover). Place meatloaf back in oven and bake for 5 more minutes. Let stand 5 minutes before slicing.*************************************************
January 25, 2012
Blueberry Breakfast Cake (recipe follows)
Serves 6-8
Total price: $.92 (because I had most items in my pantry. This is a good recipe to make when unplanned because most of the ingredients are ones that you usually have on hand) ~$.12 per serving
"*" items are ones I had on hand in my pantry
Ingredients:
1/2 cup unsalted butter, room temperature [$.63]
2 tsp. lemon zest (I have also made this without the lemon and I like it better without it) [$.25]
7/8 cup (which is 3/4 cup + 2 Tbsp) + 1 Tbsp (this is for sprinkling on top) sugar *
1 egg, room temperature [$.04 on sale with a coupon]
1 tsp vanilla*
2 cups flour*
2 tsp baking powder*
1 tsp salt*
2 cups fresh blueberries (or frozen ones that have be thawed) [free, handpicked by my family]
1/2 cup buttermilk* (I usually keep powdered buttermilk in my pantry/refrigerator because I don't use it often and it doesn't expire for months)
Directions:
Preheat the oven to 350º. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder, and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick to see if it is done. (Baking for as long as 10 more minutes might be necessary). Let cool at least 15 minutes before serving.
Original recipe from http://www.alexandracooks.com/
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January 23, 2012
Taco Soup (recipe follows)
Serves 8
Total price: $12.19 (that is about $1.52 per serving)
"*" items are ones I had on hand in my pantry
Ingredients:
1 package Old El Paso taco seasoning mix [free after coupons with sale]
1 package Hidden Valley dry ranch dressing mix [$.75 on sale]
2 cans stewed tomatoes [$.98 on sale]
2 cans Ranch-Style beans with jalapenos [$2.00 on sale]
2 cans whole-kernel corn, drained [$.98 on sale]
1 medium onion, chopped [~$.50]
1 can Rotel tomatoes [$.98]
Saute onions in a small amount of oil. Drain off fat. Brown meat, drain, and add onions and taco seasoning and ranch dressing mix. Stir well. Add remaining ingredients and mix well. Heat for 30 minutes on top of stove in a heavy saucepan or place in a large crockpot and heat until bubbly. Serve over steamed rice, Fritos corn chips, or tortilla chips. Top with grated cheese.
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January 20, 2012
Audri's Chili (recipe follows)
Serves 6-8
Total price: $11.93 (that is about $1.50 per person)
"*" items are ones I had on hand in my pantry
Ingredients:
2 pounds ground meat, browned [~$6.00 on sale]
Two Alarm chili mix (red box) [~$2.00]
1 bottle of beer [$1.17]
1 can Rotes [$.98]1 can diced tomatoes [$.49 on sale]
1 can stewed tomatoes [$.49 on sale]
2 small cans of Rotel Tomato Sauce [$.80 with coupons]
Water, as needed
Directions:
Brown meat and drain. In a big pot, mix browned meat, Two Alarm Chili mix (I do not use the masa flour, use the salt sparingly, and only put the amount of red pepper in that you and your family can tolerate but it does need some of it), and the rest of the ingredients listed above. Add water if needed. Bring to a boil, reduce to medium-low and simmer for 30 minutes.
January 13, 2012
Nutty Green Beans (recipe follows)
Serves 5
Total price: $2.65 (that is $.53 per serving)
"*" items are ones I had on hand in my pantry
Ingredients:
2 (14.5 oz) cans of green beans (the "cut" variety) [$.98 on sale]
2 Tbsp butter*
1/2 cup slivered almonds [$1.67 on sale]
2 tsp lemon juice*
1 tsp salt*1/2 tsp pepper*
Directions:
In a medium saucepan, cook green beans. Drain. Heat butter in sauce pan and saute almonds until brown. Return beans to sauce pan. Stir in lemon juice, salt, and pepper. Serve.
January 9, 2012
Blueberry Pound Cake (recipe follows)
Total price: $2.40
"*" items are ones I had on hand in my pantry
Grease and flour bundt pan.
Ingredients:
1 box Duncan Hines Butter Recipe Golden cake mix [$1.00 with coupon and on sale]1 cup canola oil*
4 eggs [$.15 with coupon and on sale]
1 (8 oz.) cream cheese, room temperature [$1.00 on sale]
2 cups blueberries (fresh or frozen, if frozen thaw to room temperature and blot excess juice) [~$.25: picked from a blueberry patch this past summer for $2 for as many as you could pick, then frozen]
Directions:
Beat cream cheese, add oil, egg, and mix well. Add cake mix. Blend at medium speed for 4 minutes. Stir in blueberries. Pour into greased and floured bundt pan. Bake at 325 degrees for 45-50 minutes or until tests done.
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January 9, 2012
Roasted Sweet Potatoes (directions follow)
4 servings
Total price: $1.54 (that is $.39 per serving)
"*" items are ones I had on hand in my pantry
2 lbs sweet potatoes (I use two medium-to-large sweet potatoes)
black pepper
salt
olive oil
Directions:
Line cookie sheet with aluminum foil. Spray foil with non-stick cooking spray. Pre-heat oven to 375°. Clean sweet potatoes. Leaving the skin on the potatoes, dice the sweet potatoes into bite-sized pieces and place one greased, foil-lined cookie sheet. Drizzle olive oil over the sweet potatoes. Sprinkle the potatoes with black pepper and a little salt. Place in the over and cook at 375° for 35-45 minutes until slightly browned and tender.
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January 6, 2012
Brunch Bacon and Eggs (recipe follows)
8 servings
Total price: $6.42 (that is $.80 per serving)"*" items are ones I had on hand in my pantry
2 (8 oz.) crescent rolls or 3 cups butter croutons (I used crescent rolls) [$1.70 total with coupon and on sale]
12 bacon strips cooked crispy and crumbled [$2.50]
1 cup shredded cheddar cheese [$1.00 on sale]
1 cup shredded mozzarella cheese [$1.00 on sale]
6 eggs lightly beaten [$.22 with coupon and on sale]
¾ cup milk*
½ tsp. salt*
Preheat oven to 375°. Unroll crescent rolls into 1 long rectangle. Press into bottom and slightly up sides of a greased 13x9 inch baking pan. Seal seams and perforations. Bake 6 minutes. Sprinkle with bacon and cheese. Reduce oven to 350°. Combine eggs, milk, and salt. Pour over bacon and cheese. Bake @ 350° 35-40 minutes until light brown or set.
If using croutons, mix croutons and cheese together before putting on bottom of pan. *************************************************
January 1, 2012
Crunchy Coleslaw (recipe follows)
Total price: $4.87 (that is $.69 per serving)
"*" items are ones I had on hand in my pantry.
Serves 8:
6-8 green onions, chopped [$.50]
1 package chicken flavored ramen noodles [$.20]
1 cup slivered almonds, toasted [$1.67]
1 tsp salt*
1/2 tsp pepper*
1 tsp ground mustard*
4 packets of Splenda*
1 packet of flavor packet from ramen noodles
3 Tbsp red wine vinegar*
1/2 cup canola oil*In a large bowl, combine the coleslaw, chopped green onions, toasted almonds, and ramen noodles broken into bite-sized pieces (set the flavor packet to the side for later use).
In a smaller bowl, combine the salt, pepper, ground mustard, Splenda, flavor packet from ramen noodles, red wine vinegar, and canola oil. Whisk until blended.
When ready to serve, pour wet mixture over the cabbage mixture and toss. Serve immediately.
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November 29, 2011
Pumpkin-Chocolate Chip Cake (recipe follows)
Total price: approximately $2.42 (approximately $.20 per serving)
"*" items are ones that I had on hand in my pantry
[Recipe obtained and altered from All You magazine]
1 stick unsalted butter, melted and cooled [$.50 with coupons]
1 1/4 cups sugar*
3 large eggs [$.18 with coupons]
1 cup canned pumpkin puree [$.49 on sale]
1 tsp. vanilla extract*
1 tsp baking soda*
1 tsp baking powder*
1 tsp. pumpkin pie spice*
1/2 tsp. salt*
1 3/4 cups all-purpose flour*
1/3 cup milk*
1 cup chocolate chips [$1.25]
Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray; line with parchment.
Whisk together butter, sugar, eggs, pumpkin puree, and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice, and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not over mix). Fold in chocolate chips.Spoon batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick inserted in the center comes out clean, approximately 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 12 squares and serve.
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Monday, October 17, 2011
Chicken Tortilla Soup (recipe follows)
Total price: $8.29
"*" items are ones that I have on hand in my pantry
This soup fed my entire family (except the baby) for two nights (Monday, Tuesday) and my husband and I one more night (Wednesday). On Wednesday night the kids had Chef Boyardee ravioli which I had gotten for free with coupons. If you break it down into 3 nights, each night's dinner cost $2.76 for the entire family (that is $.69 per person per night)!!!!!
2 medium onions, chopped [$1.30]
2 jalapeno peppers, diced [$.25]
4 cloves minced garlic [$.25]
4 chicken breasts [free with coupons]
2 (14.5 oz) cans diced tomatoes [$.98]
2 cans Rotel [$1.14]
2 cans tomato soup [free with coupons]2 cans chicken broth [$1.00]
1 can water
1 can whole kernel corn [$.59]
2 tsp. cumin*
2 tsp. chili powder*
2 tsp. salt*
1 tsp. lemon pepper*
4 Tbsp. worcheshire sauce*Boil chicken until done then shred/chop into small pieces. Saute onions, jalapenos, and garlic, then add to chicken. Stir in the rest of the ingredients. Add more broth if needed. Simmer 1 hour. Serve with chips and grated cheese.
Tortilla chips [$.98]
Shredded cheese [$1.80]
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Friday, September 23, 2011
Chicken Quarters for grilling ($0.88/lb): $3.66
Red Potatoes for roasting: $1.80
Green beans (big can): $1.44
Total: $6.90
That's less that what most combo meals at a fast-food restaurant would cost for one person and this feeds five people!!!
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