Ingredients:
1 package (16 ounces) mostaccioli pasta, uncooked
1 pound ground beef (or Italian sausage)
1 jar (28 ounces) spaghetti sauce
1 can (1 l ounces) condensed cheddar cheese soup
1 teaspoon ground black pepper
1 teaspoon dried Italian seasoning
3 cups (12 ounces) shredded mozzarella cheese, divided
Cook pasta according to package directions; drain.In medium nonstick skillet, cook and stir beef over medium-high heat until browned. Remove from heat; pour off drippings. Stir in spaghetti sauce, soup, pepper and seasoning. Combine pasta, sauce mixture and the cheese.
Preheat oven to 350. In greased 4-quart baking dish, place thawed casserole. Sprinkle additional cheese on top if desired. Bake 40 minutes or until heated through.
Serves 9
Cost=approx $9.50 ($1.05/serving)
Thursday, April 30, 2009
Chicken Enchiladas
Ingredients:
2 cans cream of chicken soup
8 oz pint sour cream
pinch garlic powder
1 can diced green chiles
3-4 chicken breasts, cooked and diced*
6 flour tortillas
grated Monterey Jack cheese
*can use thigh meat for 1/2 the price!
Mix first 5 ingredients together in a large bowl. Spoon a bit of the chicken mixture into each tortilla. Roll up and place side by side in a 9 X 13 baking pan. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake 30 minutes at 350 degrees.
Serve with Mexican rice if desired ($1/box=extra $0.20/serving)
Serves 6
Cost= approx $9 if using breast meat ($1.50/serving)
approx $7 if using thigh meat ($1.15/serving)
2 cans cream of chicken soup
8 oz pint sour cream
pinch garlic powder
1 can diced green chiles
3-4 chicken breasts, cooked and diced*
6 flour tortillas
grated Monterey Jack cheese
*can use thigh meat for 1/2 the price!
Mix first 5 ingredients together in a large bowl. Spoon a bit of the chicken mixture into each tortilla. Roll up and place side by side in a 9 X 13 baking pan. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake 30 minutes at 350 degrees.
Serve with Mexican rice if desired ($1/box=extra $0.20/serving)
Serves 6
Cost= approx $9 if using breast meat ($1.50/serving)
approx $7 if using thigh meat ($1.15/serving)
Sausage & Egg Casserole
Ingredients:
6 slices bread
12 eggs, scrambled
3-4 cups shredded cheese
6 oz sliced mushrooms (optional-canned or fresh ok)*
2 oz chopped green chilies, drained
2 cups milk
1 lb sausage
*can add 1 cup chopped green pepper if desired in place of or in addition to mushrooms
1. Brown sausage in skillet. Spray 9x13in pan.
2. Remove crust from bread. Butter both sides of the bread and place in pan. Mix all other ingredients and pour over bread.
3. Bake at 350* for 45-60 minutes or until set.
Serves 12
Cost=$9 ($0.75/serving)
*recipe courtesy of Kelly B.
6 slices bread
12 eggs, scrambled
3-4 cups shredded cheese
6 oz sliced mushrooms (optional-canned or fresh ok)*
2 oz chopped green chilies, drained
2 cups milk
1 lb sausage
*can add 1 cup chopped green pepper if desired in place of or in addition to mushrooms
1. Brown sausage in skillet. Spray 9x13in pan.
2. Remove crust from bread. Butter both sides of the bread and place in pan. Mix all other ingredients and pour over bread.
3. Bake at 350* for 45-60 minutes or until set.
Serves 12
Cost=$9 ($0.75/serving)
*recipe courtesy of Kelly B.
Tator Tot Casserole
Ingredients:
1 can cream of mushroom soup
1/2 cup of milk
2 cans green beans, drained*
1 cup shredded cheese (optional)
1 lb ground hamburger
1 bag tator tots
Preheat oven to 400*. Meanwhile, brown hamburger. Once browned, spread in bottom of 9x13 baking pan. Drain green beans and layer on top of the hamburger. Layer tator tots on top (use enough to cover all of meat and beans). Mix cream of mushroom soup with milk and pour over entire casserole.
Bake for 30 mins or until tator tots are lightly browned. Sprinkle with cheese if desired and allow to cook for 5 additional minutes.
*Can substitute any frozen or canned veggies such as corn or mixed veggies
Serves 6
Cost=approx $8 ($1.33/ serving)
1 can cream of mushroom soup
1/2 cup of milk
2 cans green beans, drained*
1 cup shredded cheese (optional)
1 lb ground hamburger
1 bag tator tots
Preheat oven to 400*. Meanwhile, brown hamburger. Once browned, spread in bottom of 9x13 baking pan. Drain green beans and layer on top of the hamburger. Layer tator tots on top (use enough to cover all of meat and beans). Mix cream of mushroom soup with milk and pour over entire casserole.
Bake for 30 mins or until tator tots are lightly browned. Sprinkle with cheese if desired and allow to cook for 5 additional minutes.
*Can substitute any frozen or canned veggies such as corn or mixed veggies
Serves 6
Cost=approx $8 ($1.33/ serving)
Chicken Fried Rice w/Vegetables
Ingredients
2 chicken breasts (uncooked), cubed
3 tablespoons soy sauce
3 teaspoons sesame oil
1/3 cup vegetable oil
3/4 cup chopped onion
1 (10 oz.) package frozen mixed vegetables, thawed
4 cups cooked white rice
3 eggs
Kosher salt
Black pepper
Preparation
In a medium bowl, toss chicken with soy sauce and sesame oil. Cover and marinate at room temperature for 10 minutes.
Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate; set aside. Add vegetable oil to skillet and heat over medium heat. Add onion and cook for 3 minutes. Stir in vegetables and cook for 1 minute. Increase heat to medium-high, stir in rice until incorporated and cooked through, 3 minutes.
Using a wooden spoon, form a well in mixture. Add eggs and scramble within well just until soft. Then break apart and mix into rice; season with salt and pepper. Let cook undisturbed until a golden crust forms, about 1 minute. Turn rice with a spatula and cook other side. Repeat 2 or 3 times until rice is uniformly golden. Add chicken and stir to combine. Serve warm.
Serves 4
Cost=approx $5 (1.25/serving)
*recipe courtesy of www.myrecipes.com
2 chicken breasts (uncooked), cubed
3 tablespoons soy sauce
3 teaspoons sesame oil
1/3 cup vegetable oil
3/4 cup chopped onion
1 (10 oz.) package frozen mixed vegetables, thawed
4 cups cooked white rice
3 eggs
Kosher salt
Black pepper
Preparation
In a medium bowl, toss chicken with soy sauce and sesame oil. Cover and marinate at room temperature for 10 minutes.
Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate; set aside. Add vegetable oil to skillet and heat over medium heat. Add onion and cook for 3 minutes. Stir in vegetables and cook for 1 minute. Increase heat to medium-high, stir in rice until incorporated and cooked through, 3 minutes.
Using a wooden spoon, form a well in mixture. Add eggs and scramble within well just until soft. Then break apart and mix into rice; season with salt and pepper. Let cook undisturbed until a golden crust forms, about 1 minute. Turn rice with a spatula and cook other side. Repeat 2 or 3 times until rice is uniformly golden. Add chicken and stir to combine. Serve warm.
Serves 4
Cost=approx $5 (1.25/serving)
*recipe courtesy of www.myrecipes.com
Turkey & Bean Chili
Save-money tip: Freeze leftovers to use for another meal or for sloppy joes.
Ingredients
1 cup chopped onion
1/3 cup chopped seeded poblano pepper (about 1)
1 teaspoon minced garlic
1 1/4 pounds ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup chopped fresh cilantro
Preparation
Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro.
If desired, serve with cornbread (Jiffy is only $0.50!)
Serves 6
Cost: approx $10 ($1.75/serving)
*recipe courtesy of www.myrecipes.com
Ingredients
1 cup chopped onion
1/3 cup chopped seeded poblano pepper (about 1)
1 teaspoon minced garlic
1 1/4 pounds ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup chopped fresh cilantro
Preparation
Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro.
If desired, serve with cornbread (Jiffy is only $0.50!)
Serves 6
Cost: approx $10 ($1.75/serving)
*recipe courtesy of www.myrecipes.com
Twice Baked Salmon Potatoes
Ingredients
4 large baking potatoes
1/2 cup sliced green onions (optional)
1/2 cup reduced-fat sour cream
1/3 cup fat-free milk
3 1/2 tablespoons butter, softened
3 tablespoons prepared horseradish (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can/pouch salmon (found near canned tuna)
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 450°.
Bake potatoes for 50 minutes or until done; cool slightly.
Reduce oven temperature to 400°.
Cut each potato in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onions, and next 7 ingredients (through salmon) in a large bowl, stirring until blended. Spoon potato mixture into shells. Sprinkle cheese evenly over potatoes. Bake at 400° for 15 minutes or until thoroughly heated.
Serves 4
Cost=approx $7.50 ($1.85/serving)
*recipe courtesy of www.myrecipes.com
Braised Chicken Thighs w/Carrots & Potatoes
Save-money tip: This recipe uses chicken thighs instead of breasts–a great way to cut cost without sacrificing flavor.
Prep: 20 min., Cook: 8 hrs. Substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.
Ingredients
1 medium onion, halved lengthwise and sliced
4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices
2 cups baby carrots
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 cup chicken broth
1/4 cup white wine
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 teaspoon paprika
6 bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds)
Preparation
Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables.
Cover and cook on LOW 8 hours or until chicken and vegetables are tender.
Serves 6
Cost=Approx $10 ($1.60/ serving)
*recipe courtesy of www.myrecipes.com
Prep: 20 min., Cook: 8 hrs. Substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.
Ingredients
1 medium onion, halved lengthwise and sliced
4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices
2 cups baby carrots
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 cup chicken broth
1/4 cup white wine
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 teaspoon paprika
6 bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds)
Preparation
Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables.
Cover and cook on LOW 8 hours or until chicken and vegetables are tender.
Serves 6
Cost=Approx $10 ($1.60/ serving)
*recipe courtesy of www.myrecipes.com
Black Beans & Rice
Ingredients
2 teaspoons kosher salt
2 1/2 tablespoons olive oil
2 cups long-grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 ½ cups)
2 medium cloves garlic, minced (1 tablespoon)
2 15-ounce cans black beans, undrained
1 cup chicken broth
2 tablespoons red wine vinegar
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 cup sliced scallions (optional)
Preparation
In a medium saucepan, combine 4 cups of water with 1 teaspoon of the salt and 1 ½ teaspoons of the olive oil. Bring to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender. In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.
Serves 4-6
Cost: approx $6 (approx $1/serving)
*Recipe courtesy of www.myrecipes.com
2 teaspoons kosher salt
2 1/2 tablespoons olive oil
2 cups long-grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 ½ cups)
2 medium cloves garlic, minced (1 tablespoon)
2 15-ounce cans black beans, undrained
1 cup chicken broth
2 tablespoons red wine vinegar
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 cup sliced scallions (optional)
Preparation
In a medium saucepan, combine 4 cups of water with 1 teaspoon of the salt and 1 ½ teaspoons of the olive oil. Bring to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender. In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.
Serves 4-6
Cost: approx $6 (approx $1/serving)
*Recipe courtesy of www.myrecipes.com
Hamburger Potato foil packets
Ingredients:
*1 lb raw hamburger
* 4-8 red potatoes (cubed-# needed depends on size of potatoes)
* BBQ sauce
* salt & pepper
Divide hamburger into 3 or 4 equal servings. Spray foil square with baking spray. Crumble hamburger onto foil. Add cubed potatoes (1-2 potatoes per packet depending on size of potatoes). Drizzle with BBQ sauce and sprinkle with salt and pepper. Fold foil over and close edges to create a packet.
Grill until meat is no longer pink (5-10 mins).
Serves 4
Cost=$4 ($1/serving)
*Could also add seasonal vegetables such as onions, peppers, etc for minimal cost
*Recipe courtesy of Lisa B.
*1 lb raw hamburger
* 4-8 red potatoes (cubed-# needed depends on size of potatoes)
* BBQ sauce
* salt & pepper
Divide hamburger into 3 or 4 equal servings. Spray foil square with baking spray. Crumble hamburger onto foil. Add cubed potatoes (1-2 potatoes per packet depending on size of potatoes). Drizzle with BBQ sauce and sprinkle with salt and pepper. Fold foil over and close edges to create a packet.
Grill until meat is no longer pink (5-10 mins).
Serves 4
Cost=$4 ($1/serving)
*Could also add seasonal vegetables such as onions, peppers, etc for minimal cost
*Recipe courtesy of Lisa B.
Chicken Stuffing Casserole
Ingredients:
3 boneless chicken breasts
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 stick of margarine
1 small package/bag of Pepperidge Farm Seasoned "Herb" Stuffing (approx 8 oz)
Preparation:
In a large pot, cover the 3 chicken breasts with water to cover.
After bringing to a rolling boil on the stove, turn down heat and simmer
(covered) for one hour. Then, remove chicken from the broth, setting both the
chicken breasts and broth aside to cool. Once the chicken is cool enough,
pull meat apart into small pieces and divide in half.
Preheat oven to 350 degrees.
Take your stick of margarine and melt in the microwave.
Add the small package of stuffing to the melted butter and mix well.
Pour half the stuffing mixture into a 9 x 9 inch baking dish and
then add half of the pulled chicken pieces evenly over the top of stuffing.
Take your Cream of Mushroom soup, pour into a small bowl and add a
can of the cooled chicken broth and mix well. Pour this mixture on top
of the first chicken/stuffing layer and spread evenly on top.
Now, add the last of your stuffing on top of this mixture,
spreading as evenly as possible, followed by the remaining chicken pieces, and
the creamed can of Cream of Chicken soup that's been mixed with a can of the
chicken broth, and spread evenly on top of your last layer of chicken.
Bake (uncovered) at 350 degrees for one hour.
Serves 4-6
Cost: Approx $9 ($1.75/serving)
*Recipe courtesy of Amy H.
3 boneless chicken breasts
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 stick of margarine
1 small package/bag of Pepperidge Farm Seasoned "Herb" Stuffing (approx 8 oz)
Preparation:
In a large pot, cover the 3 chicken breasts with water to cover.
After bringing to a rolling boil on the stove, turn down heat and simmer
(covered) for one hour. Then, remove chicken from the broth, setting both the
chicken breasts and broth aside to cool. Once the chicken is cool enough,
pull meat apart into small pieces and divide in half.
Preheat oven to 350 degrees.
Take your stick of margarine and melt in the microwave.
Add the small package of stuffing to the melted butter and mix well.
Pour half the stuffing mixture into a 9 x 9 inch baking dish and
then add half of the pulled chicken pieces evenly over the top of stuffing.
Take your Cream of Mushroom soup, pour into a small bowl and add a
can of the cooled chicken broth and mix well. Pour this mixture on top
of the first chicken/stuffing layer and spread evenly on top.
Now, add the last of your stuffing on top of this mixture,
spreading as evenly as possible, followed by the remaining chicken pieces, and
the creamed can of Cream of Chicken soup that's been mixed with a can of the
chicken broth, and spread evenly on top of your last layer of chicken.
Bake (uncovered) at 350 degrees for one hour.
Serves 4-6
Cost: Approx $9 ($1.75/serving)
*Recipe courtesy of Amy H.
Tuesday, April 14, 2009
Chicken & Rice Casserole
Ingredients:
1 cup rice
2 cups water
2-3 chicken breasts, cooked and cut into 1" chunks
1 can sliced mushrooms, drained
1 can cream of mushroom
1 can cream of celery
1/2 packet Lipton onion soup mix
1/4 tsp black pepper
BEGIN to prepare rice according to directions, but after simmering half of the time, remove it from the stove and add it to a 9x13 casserole dish. Add the rest of the ingredients, stir, cover and bake for an hour at 350 degrees.
Serves 3-4
Cost- Approx $7 (approx $2/serving)
Add bag of frozen veggies for $1
*recipe courtesy of Jessica B.
Brown Flour Potato Soup
Total cook time about 1 hour
Ingredients:
Ingredients:
- 3-4 medium/large potatoes (peeled, cut into bite size pieces)
- 3 cups water
- 2 pkg (or cubes) chicken boullion powder
- 1 pkg sausage cut in half lengthwise then into pieces (I use the stadium brats from Johnsonville -I only use half a package)
- 3 cups milk
- 3 tbsp butter
- 3 tbsp flour
- parsley, pepper to taste
Boil potatoes and sausage in bouillon water until potatoes are soft. (keep the lid on to avoid the water evaporating) Add milk when potatoes are soft and bring back to a boil, stirring occasionally.
In small frying pan, melt the butter and add the flour to the butter. Stir until mixture turns a caramel colour (it will take a bit but don't do it on higher than medium heat as it can burn very easily).
Add the brown flour to the soup (stand back as it will splash and the soup will boil up) and stir in with a whisk to mix it evenly. Boil until soup thickens. Add parsley (fresh or dried) and pepper to taste.
Serves 4
Cost: approx $6-7 ($1.50-1.75/serving)
*recipe courtesy of Amy H.
Mock Stroganoff
Ingredients:
Ground beef in skillet. Meanwhile, boil water and cook noodles as directed. When the pink is gone from the meat, add water and gravy mix. Bring to boil & cook about 3 mins until thickened. Remove from heat and add sour cream. Mix with or serve over noodles.
with 1lb hamburger: Serves 4
Cost-approx $8 ($2/serving)
with 1/2 lb hamburger: Serves 2-3
Cost-approx $6.50 ($2-3/serving)
*Recipe courtesy of Amy H.
- 1 lb ground beef (I cut this to 1/2 lb for our family)
- 16 oz sour cream
- 1 small can mushrooms
- 2 packets brown gravy mix
- 1 1/2 c water
- 3 c package egg noodles
Ground beef in skillet. Meanwhile, boil water and cook noodles as directed. When the pink is gone from the meat, add water and gravy mix. Bring to boil & cook about 3 mins until thickened. Remove from heat and add sour cream. Mix with or serve over noodles.
with 1lb hamburger: Serves 4
Cost-approx $8 ($2/serving)
with 1/2 lb hamburger: Serves 2-3
Cost-approx $6.50 ($2-3/serving)
*Recipe courtesy of Amy H.
Burgundy beef
Prep: 10 mins Cook: 8.5 hrs
Ingredients:
4 lbs beef sirloin tips, cut in to 1 in cubes
3 large onions, sliced (or 1-2 tsp onion powder)
1 c water
1 c burgundy wine or beef broth
1 c ketchup
¼ c quick cooking tapioca
¼ c packed brown sugar
¼ c Worcestershire sauce
4 t paprika
1-1/2 t salt
1 t minced garlic
1 t ground mustard
2 T cornstarch
3 T cold water
Hot cooked (egg) noodles
In a 5 qt slow cooker, combine the first 12 ingredients. Cover and cook on low for 8-9 hrs or until meat is tender.
Combine cornstarch and water until smooth; stir in to slow cooker. Cover and cook on high for about 15 mins until gravy is slightly thickened. Serve with noodles.
Serves 4-5
Total cost: $9-10 (approx $2/serving)
Ingredients:
4 lbs beef sirloin tips, cut in to 1 in cubes
3 large onions, sliced (or 1-2 tsp onion powder)
1 c water
1 c burgundy wine or beef broth
1 c ketchup
¼ c quick cooking tapioca
¼ c packed brown sugar
¼ c Worcestershire sauce
4 t paprika
1-1/2 t salt
1 t minced garlic
1 t ground mustard
2 T cornstarch
3 T cold water
Hot cooked (egg) noodles
In a 5 qt slow cooker, combine the first 12 ingredients. Cover and cook on low for 8-9 hrs or until meat is tender.
Combine cornstarch and water until smooth; stir in to slow cooker. Cover and cook on high for about 15 mins until gravy is slightly thickened. Serve with noodles.
Serves 4-5
Total cost: $9-10 (approx $2/serving)
*recipe courtesy of Amy H.
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