Puttanesca's Kitchen

Mix and Match Burritos ($9.00 total cost, $1.13 per serving)

2011-05-01T16:46:00.001-07:00

1 lb. ground protein of your choice (I used turkey, $4.00)
1 can vegetarian refried beans ($1.00)
1 cup salsa (I used peach mango salsa, $2.00)
1 cup shredded cheese (I used Mexican blend, $1.00)
8 burrito-sized tortillas ($1.00)

1. Preheat your oven to 350 degrees.
2. Brown your ground meat over medium heat and drain. (If you are using textured veggie protein or tofu, skip this step.)
3. Add refried beans and stir until well combined and heated through. (If you are using a vegetarian option, add it now and heat through.)
4. Add salsa and stir to combine. Remove from heat.
5. Lay out tortillas and divide the cheese equally. Lay it in a line down the center of the tortilla, leaving about an inch free at the top and bottom.
6. Top the cheese with 1/8th of the bean mixture.
7. Flap the top and bottom edges over the mixture. Then flip one side over the mixture and roll tightly. Place in a baking dish. Repeat with the rest of the burritos.
8. Bake for 15 minutes. Serve with sour cream and salsa on the side
Makes 8 servings

The Verdict
Josh was sick with strep throat and he STILL housed his burrito and half of Julia's. Julia enjoyed half of it but was more interested in the green beans and tomatoes that Grammy made as a side dish. Jim and I argued over who was going to get the leftovers for lunch. I won :) I will make this again soon. I want to try different types of salsa and proteins... "smart ground" and salsa verde, chicken and black bean and corn salsa, the possibilities are endless!

$5.95 total cost ~ Marianne's Famous Chicken Salad

2011-04-09T06:36:00.000-07:00

This week I was really missing my family. Maybe it was the sunny, warming weather, or the upcoming holiday, but I wanted to be in Florida, out by my Dad's pool, chatting with my stepmom Marianne and laughing with my family. Based on that (and my crazy hectic parent-teacher conference schedule) I planned to pick up a rotisserie chicken on the way home Friday. Not because I love roast chicken so much, but because I had a plan for the leftovers!

Marianne's Famous Chicken Salad ~ $5.95 total cost
2 cups chopped cooked chicken (1/3 a rotisserie chicken, $2.00)
1 cup halved seedless grapes (1/4 lb. $0.25)
11 ounces mandarin oranges, drained ($1.00)
1 cup chopped celery ($0.25)
1/2 cup sliced almonds ($1.00)
1/4 cup T. Marzetti's Poppyseed Dressing ($1.25)
1/4 cup mayonnaise ($0.10)
2 tbsp sliced green onion ($0.10)

1. Combine first 5 ingredients in a bowl.
2. Mix dressing, mayonnaise, and green onions in a bowl. Add to chicken mixture, stirring gently.
3. Refrigerate several hours. Toss lightly before serving. Serve over lettuce, with crackers, on toast, or all by itself!

The Verdict
I don't know how many servings this makes. I just know we all love it here and it doesn't last long!

$1.57 per serving ~ Ham and Cheese Twists

2011-04-04T17:35:00.001-07:00

Tonight marks Puttanesca's return to creative cooking!

Ham and Cheese Twists ~ $1.57 per serving, $6.29 total
1 lb. pizza dough (I used storebought today but will share my homemade recipe later) ~$1.79
1 tbsp dijon mustard
Dried minced onion
8 slices deli ham ~ $2.00
8 slices swiss cheese ~ $2.50

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Roll pizza dough out into a large circle. Spread mustard on it, sprinkle with dried minced onion. Cut dough into 8 triangular pizza-style slices.
3. Fold up 1 slice each of ham and swiss and place at the wide end of each slice. Carefully roll up (filling will extend out of sides.) Place on prepared baking sheet, with the narrow tip on the bottom.
4. Bake 20-25 minutes until golden brown.
Makes 4 servings

The Verdict
Both kids really enjoyed this and so did Jim and I. There's barely any leftovers and Jim and I are arguing over who gets to take them for lunch tomorrow! I served these with baby carrots and raw broccoli florets with ranch dressing for dipping. I'm already contemplating all the different combinations to make this again: turkey and cheddar, salami and provolone, barbeque chicken and monterey jack, breakfast sausage with scrambled eggs and muenster... Please comment with other combinations you think would work!

Has it really been a year?

2011-04-04T16:59:00.000-07:00

I'm not sure why I've been away from this blog for so long. I wonder if I put too much pressure on myself when I started it to update every day, to top myself each time with something newer/more interesting/better.

No matter, Puttanesca is BACK! I'll have more recipes, and also chronicle some of my "adventures in faux-bento" lunches for my son. I hope you all enjoy what's to come. If you do, let me know!

Hello everyone!

2010-05-19T17:34:00.000-07:00

yes, she lives.... I know I owe you all some great recipes! Cola Barbeque Beef, Chipotle Sweet Potato Fries... I promise to get back in the swing. But first, check out my entry in the Paula Deen Real Women of Philadelphia contest!

$0.88 per serving ~ Ravioli and Broccoli

2010-04-20T11:49:00.000-07:00

This was thrown together on a whim...

Ravioli and Broccoli~ $4.40 total cost, $0.88 per serving
2 packages mini ravioli (I used Seviroli's Mac-a-Roli) $2.00
1 bag broccoli florets $2.00
1 stick unsalted butter, cut up $0.40
grated lemon peel
2 handfuls grated cheese

1. Boil water and cook ravioli according to package directions. Steam broccoli in microwave 3-4 minutes.
2. Drain ravioli. Place butter into hot pot. Return ravioli to pot and add broccoli. Gently stir until butter is melted. Add lemon peel to taste and grated cheese. Toss and serve.
Makes 5 servings

The Verdict
This was ready in about 10 minutes! Jim and I loved it. The kids, not so much. I was bummed because I really thought they'd like these "mac-a-roli" that are filled with cheddar and ricotta. They taste like a less-salty macaroni and cheese dish. But neither of them ate it. I will try this again with regular cheese ravioli, and just do the mac-a-roli in plain butter and garlic.

$0.39 oer serving ~ Super Fast Rotini with White Beans

2010-03-26T19:11:00.000-07:00

Fridays are hectic in my house. We get home from work around 4:15 and at 5:15 I need to get Josh off to gymnastics. Usually we rely on "breakfast for dinner" but I had an idea for something fast and easy...

Super Fast Rotini with White Beans ~ $0.39 per serving, $2.55 total cost
1 13.25 oz. box whole grain rotini ($1.00)
olive oil
minced garlic
1- 14.5 oz. can diced tomatoes with Italian seasonings, NOT drained ($0.80)
1- 15.5 oz. can cannellini beans, drained and rinsed ($0.75)
oregano
basil
chopped dried onion
parsley
shredded or grated parmesan cheese

1. Boil water, cook and drain rotini according to package directions.
2. While waiting for water to boil/rotini to cook, saute garlic in olive oil until fragrant.
3. Add tomatoes, beans, and spices to taste. Bring to bubbling and cook about 15 minutes or until slightly thickened, stirring occasionally.
4. Serve sauce over pasta, topped with cheese.
Makes 4 servings

The Verdict
Jim devoured this. Julia devoured it. Josh was grumpy and didn't eat at all. I really liked it too, and we have NO leftovers. I will definitely make this again, but I will double it next time! I served it with crusty bread to sop up all the sauce... YUM :)

$0.88 per serving ~ Bottom Round Pot Roast with Onion Gravy, Sheri's Roasted Carrots, and Mashed Potatoes

2010-03-14T10:03:00.000-07:00

Every now and then my supermarket runs a bottom round special... a 2-3 lb. roast, a pound of stew cubes, and 2 pounds of sirloin steak at 99 cents a pound!!! That is just too good to pass up, but I rarely get to actually use the roast as is because a good roast takes a long time. It's been dreary, cold, and rainy this weekend, and I'm not going out, so I get to experiment! My girl Sheri, whom I've never met but know online for nearly 5 years, talked about this fantastic recipe for carrots as well, so I decided to try them too!

Bottom Round Pot Roast with Onion Gravy~ $5.00 total cost
1 3 lb. bottom round roast ($3.00)
Kosher salt
black pepper
crushed bay leaves
rosemary
salt-free steak seasoning
1 cup beef stock ($1.50)
1 tbsp white vinegar
2 large onions, sliced ($0.50)
4 tbsp minced garlic
more spices to taste
1-2 tbsp cornstarch
1-2 tbsp water

1. Mix the salt, pepper, and spices together in a small bowl (eyeball it, you need about 1/3 cup of the mixture.) Rub the mixture onto all sides of the roast. Brown the roast on all sides in a dutch oven or deep coverable stock pot.
2. Remove the roast to a plate. Deglaze the pot with stock and vinegar. Add more spices if desired (I added more rosemary and bay), sliced onions and minced garlic. Bring to a simmer over high heat. Place the roast on top of onion mixture, cover and reduce heat to low.
3. Simmer over low heat for 3 hours. Remove roast to platter and tent with foil, let stand 20 minutes. Meanwhile, mix cornstarch into water and then add to pot drippings. Stir until thickened. If desired, use immersion blender to puree onions.
4. Slice roast against the grain and serve topped with pan gravy.

Sheri's Roasted Carrots ~ $1.00 total cost
1 pound baby carrots ($1.00 at the Acme "buck a bag" sale!)
Extra virgin olive oil
Kosher salt
Black pepper

1. Preheat oven to 375 degrees. Toss carrots with olive oil, salt and pepper.
2. Roast at 375 degrees for about 40 minutes, tossing once while cooking.

The Verdict
Josh did not speak until his plate was emptied. Jim pronounced it "fantastic", Jim's mom said it was delicious, and Julia said "yummy", disregarded her fork and proceeded to shovel it into her mouth with her fingers. I served it with Idahoan Four Cheese Mashed Potatoes (they are so good and so fast) for a total meal cost of $8.00! We had at least 4 leftover helpings, so I'm calling this a 9 serving meal though I may use the leftover roast and onions for something else.

Alison's Aloha Bread

2010-03-14T09:57:00.001-07:00

My high school friend Alison said "It's called Aloha bread because it's gone in seconds!" I liked that so much I named the recipe after her!

Alison's Aloha Bread
2 and 3/4 cups flour (I used white whole wheat)
1 tsp baking soda
2 cups sugar
1 tsp salt
3 eggs, beaten
1 cup canola oil
1 tsp coconut extract
1 (8 oz.) can crushed pineapple, drained
1/2 cup coconut
2 mashed bananas

1. Preheat oven to 350 degrees. Grease and flour two loaf pans. Mix first 4 ingredients in a bowl by hand.
2. Add the rest of the ingredients and stir until well blended.
3. Pour into prepared loaf pans. Bake at 350 degrees for 1 hour.
Makes 2 loaves of 8 servings each.

The Verdict
This is so moist and delicious, it's more like a cake than a quick bread. Josh likes it with cream cheese, I like it with butter, Jim likes it plain, and Julia likes it in her hair, on her face, on the floor... this one is definitely a hit. I wrap the second loaf tightly in plastic wrap and then foil to freeze it for a later date. Thaw it out and it's ready to slice!

Aunt Lina's Banana Bread

2010-03-08T17:51:00.000-08:00

I'm not sure who Aunt Lina actually is. If you come from a big Italian family, anyone of your generation is your cousin and anyone of your parents' generation is your aunt or uncle, regardless of their actual relation to you (or lack thereof!) So finding a recipe in my mother's scrawled handwriting titled "Aunt Lina's Banana Bread" only tells me that someone my grandmother's age gave this to her. No recipe I've ever gotten from a grandmother has ever been bad! And I had some superripe bananas to use up!

Aunt Lina's Banana Bread
5 tbsp. butter
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1 egg
2 egg whites
1 tsp. vanilla extract
3 very ripe bananas, mashed (about 1 and 1/2 cups)
1 3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 cup milk
1/3 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees. Grease bottom only of loaf pan.
2. Beat butter with electric mixer until light and fluffy. Add sugars and beat well. Add egg, egg whites, and vanilla, beat until well blended. Add banana and beat on high for 30 seconds.
3. Combine dry ingredients (except nuts) in a bowl. Add half the flour mixture to better mixture and beat. Add milk and beat. Add rest of flour mixture and beat well. Add walnuts if desired and mix well.
4. Pour batter evenly into prepared pan. Tap twice on counter to make sure it is even. Bake until brown and a toothpick inserted near the center comes out clean, about 1 hour and 15 minutes.
5. Cool in pan on wire rack for about 10 minutes. Remove from pan and cool completely on rack. Wrap well and let sit overnight for best flavor.

The Verdict
It was delicious, it was hearty, it was... gone in two days. Success!

Who Needs Cinnabon? cinnamon rolls

2010-02-14T10:05:00.000-08:00

The only bad thing about these is that they take a lot of time, so I can't make them for breakfast. Although I wonder if I could refrigerate them after the second rise, and then take them out first thing in the morning and back them after they come to room temperature...

Cinnamon Rolls $0.26 per serving, $3.15 total cost
1 cup warm (about 100 degrees f) milk ($0.20)
2 eggs, room temperature ($0.20)
1/3 cup butter, melted ($0.35)
4.5 cups bread flour ($0.65)
2.5 tsp bread yeast ($0.05)

1 cup packed brown sugar ($0.20)
2.5 tbsp cinnamon
1/3 cup butter, softened ($0.35)

3 oz. cream cheese, softened ($0.50)
1/3 cup butter, softened ($0.35)
1.5 cups confectioners sugar ($0.25)
1 tsp vanilla extract
pinch salt

1. Place first 5 ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle and press start.
2. When the cycle ends, turn dough out onto lightly floured surface, cover, and let rest for 10 minutes. In a small bowl, beat 1/3 cup softened butter until smooth. In a separate bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread beaten butter on dough, then sprinkle evenly with cinnamon mixture. Roll up dough and cut into 12 pieces. Place rolls in a lightly greased 9x13 inch baking dish. Cover and let rise 30 minutes. Preheat oven to 400 degrees F.
4. Bake rolls in preheated oven until golden brown, roughly 15 minutes. WHile baking, beat together final 5 ingredients. Spread on warm rolls before serving.
Makes 12 servings.

The Verdict
Wow. Just wow :)

$0.89 per serving ~ Better than Frozen Fish Sticks

2010-02-14T09:50:00.000-08:00

Josh was asking for fish sticks. (I know, what kid asks for fish sticks? Josh is weird!) I always hated the frozen ones, so I decided to make my own. Probably didn't save all that much money on it, but I know what is in it!

Better than Frozen Fish Sticks ~ $0.89 per serving, $7.15 total cost
1.5 cups flour ($0.25)
1 tbsp dry mustard
Salt and pepper to taste
2 cups buttermilk ($1.00)
2 eggs ($0.20)
1.25 pounds tilapia, cut into 32 strips ($5.00)
2 cups panko bread crumbs ($0.25)
1 cup canola oil ($0.45)

1. Mix flour, mustard, and salt and pepper in a large bowl. Add buttermilk and eggs and stir till well blended.
2. Coat fish strips in egg mixture, then breadcrumbs. Heat oil in a large pan.
3. Fry in batches until done, turning once, about 5 minutes. Drain on paper towels.
4. Serve immediately with your choice of dipping sauce.
Serves 8

The Verdict
The kids absolutely devoured this. Jim's mom enjoyed it, Jim (who hates fish) really liked it, and I enjoyed it too. This is a HUGE recipe. I get my fish from BJ's, but next time I will freeze half and only make half a batch. I served this with mashed potatoes (Idahoan from a bag, $1.00) and broccoli, cauliflower and carrots (Pictsweet frozen, $1.00) This was a hit!

$0.63 per serving ~ No Tomato Pasta Fazool

2010-02-10T15:02:00.000-08:00

Snowed in with the second of back-to-back major blizzards, it was definitely time for comfort food! "Pasta e fagioli", or beans and macaroni, are a staple of Italian immigrant poverty food. Most versions are made with tomatoes, but with Julia wearing as much as she eats lately, I wanted to make something with a little less stain potential.

No Tomato Pasta Fazool ~ $0.63 per serving, $5.03 total cost
olive oil
1 15 oz. can cannellini beans, drained and rinsed ($1.00)
1 15 oz. can red kidney beans, drained and rinsed ($1.00)
2 medium carrots, chopped ($0.08)
2 celery stalks, thinly sliced ($0.10)
1 small onion, chopped ($0.10)
minced garlic
5 cups vegetable stock ($2.50)
1 cup small shell pasta, uncooked ($0.25)
basil
oregano
parsley
crushed red pepper
salt & pepper
grated cheese

1. Separate 1/2 cup of the cannellini beans, mash them thoroughly and set them aside.
2. Saute carrot, celery, onion, and garlic in olive oil until crisp-tender, about 5 minutes.
3. Add stock, pasta, all mashed and whole beans, and spices to taste. Bring to a boil. Lower heat to medium and simmer 15 minutes or until pasta is tender. Serve topped with grated cheese.
Makes 8 servings

The Verdict
Everyone seemed to enjoy this except Julia, who pushed her bowl aside and only ate the bread. I served this with fresh semolina bread (recipe to come, I need to tweak it more) to sop up all the delicious broth. You can certainly use all cannellini beans for a more traditional soup, but I like to make food as colorful as possible for the kids. I definitely would use the more expensive extra-virgin olive oil to saute the vegetables as it does make the soup more flavorful. This hearty soup goes a long way. When reheating it, be sure to add some extra water or broth, as the pasta and beans will soak up all the liquid when refrigerated. I think Grandma would like this version of old-fashioned pasta fazool!

$0.49 oer serving ~ Spaghetti with Veggies and Lentils

2010-01-27T08:27:00.000-08:00

It's been a while since I've done something new in my Crock Pot. I decided this New Year to challenge myself to at least two vegetarian dinners per week. This was a good one.

Spaghetti with Veggies and Lentils ~ $4.85 total cost, $0.49 per serving
1 medium onion, chopped ($0.10)
4 medium carrots, peeled and chopped ($0.15)
2 celery stalks, chopped ($0.10)
1 can diced tomatoes, liquid included ($0.90)
1 8 oz can tomato sauce ($0.60)
1 cup vegetable stock ($0.75)
1/2 cup dried lentils, picked over and rinsed ($0.25)
garlic powder
oregano
basil
crushed red pepper
1 lb. whole wheat spaghetti ($1.00)
grated cheese

1. Add first 7 ingredients to crock pot. Add spices to taste, stir to combine.
2. Cook in crock pot on low for 8-10 hours.
3. Cook spaghetti according to package directions. Drain, and stir into lentil/veggie mixture
4. Top each serving with grated cheese
Makes 10 servings

The Verdict
No one said ANYTHING, not even Julia. Bowls were quickly demolished and seconds requested. When I asked Josh if he liked it, he looked up with his mouth full, nodded quickly, and took another bite. Success!

It was a bit thicker than I liked, so I thinned it just before adding the spaghetti by stirring in extra vegetable stock. TONS of leftovers.

$0.81 per serving ~ Quickest Ever Chicken Pot Pie

2010-01-14T05:49:00.001-08:00

This was a super speedy dinner... easy to put together and get on the table!

Quickest Ever Chicken Pot Pie ~ $0.81 per serving, $4.85 total cost
3 boneless chicken breasts, cooked and chopped ($2.00)
1 16 oz package frozen mixed vegetables, thawed ($1.00)
1 can condensed cream of chicken soup, undiluted ($0.70)
1/2 cup french fried onions, divided ($0.50)
onion powder
rosemary
kosher salt
white pepper
1 egg ($0.25)
1/2 cup milk ($0.10)
1 cup biscuit/pancake mix ($0.30)

1. Preheat oven to 400 degrees F.
2. Mix chicken, vegetables, soup, and 1/4 cup of the onions together. Spice to taste and blend well. Place into a deep casserole dish. (This can be done ahead of time and left in the refrigerator to allow the flavors to meld.)
3. Beat together the egg and milk. Mix in biscuit mix until just moistened.
4. Pour over the chicken mix. Top with remaining onions.
5. Bake in preheated oven for 30-40 minutes or until the top is golden brown.
Makes 6 servings

The Verdict
Before dinner was even out of the oven Josh was running around the house singing "Chicken pot, chicken pot, chicken pot PIE!!!!!!" with Julia chiming in on "PIE!!!!" and laughing hysterically. Thank goodness they enjoyed this enough that the singing was worth the energy! They both attacked it and demolished their plates. Josh said it was "super yummy" and Julia answered him with "yeah, ummy!" Jim enjoyed it too and we both have leftovers for lunch at work today. I need to be more heavy-handed with the spices, since I felt it needed a bit more rosemary and onion. Maybe adding garlic next time? Or a touch of liquid smoke? It's definitely worth making again!

The best bread ever, or why I don't buy bread in the store anymore...

2009-12-28T12:01:00.001-08:00

Long story very short, Jim bought me a breadmaker 6 years ago, and it sat in the box for 4 years. Then it came out and I occasionally used it to make dough for rolls or cinnamon bread. It wasn't until this past summer, when we were cutting our grocery budget to the bone, that I started my quest for the perfect toast and sandwich bread in my breadmaker. So far, this is my favorite:

Rapid Buttermilk Bread ~ $1.15 per loaf
1 1/2 cups hot water (100 degrees F)
6 tbsp. cultured buttermilk powder ($0.35 per loaf, $5.99 per canister)
2 tbsp. softened butter ($0.10)
2 tbsp sugar, brown sugar, or honey ($0.05)
1 tsp. salt
3 1/2 cups bread flour ($0.50 per loaf, $3.99 per 5 lb. bag)
2 tbsp instant bread machine yeast ($0.15 per loaf, $6.99 per jar)

1. Add ingredients to pan according to bread machine directions. Make sure you add buttermilk powder immediately after the hot water, then continue as directed.
2. Bake on rapid cycle for a 2 pound loaf.

The Verdict
This bread is amazing... soft, moist, tender, and perfect for toast, sandwiches, grilled cheese. Which sweetener you use is a matter of taste. I prefer the honey, but the kids seem to like the brown sugar best. It keeps a good long time, not that much of it gets left for long. I am going through 2 loaves a week, so it's a good thing that it is SO much cheaper than storebought!

Mom's Muffins ~ Twisted!

2009-11-30T06:10:00.000-08:00

My mom used to make these muffins on Saturday mornings... and it was a miracle if any of them were left by lunchtime! This is her exact recipe, but with my new twist... white whole wheat flour! I never use regular white flour anymore. In everything but bread, white whole wheat flour is a perfect substitute, it is healthier and has more fiber, but doesn't change the taste or texture!

Mom's Twisted Muffins
2 cups white whole wheat flour
1 cup milk
3 eggs
1 tsp vanilla extract (almond is also very good in these. Play around with flavor!)
1/4 cup canola oil
1/2 cup sugar
4 tsp. baking powder

1. Preheat oven to 350 degrees
2. Mix all wet ingredients in one bowl. Add dry ingredients and mix well.
3. Pour into lined muffin cups and bake for 20 minutes at 350.
Makes 12 - 15 regular sized muffins

The Verdict
Josh ate 3 of them and still wanted more. I guess he likes them just as much as I did when I was a kid! These freeze beautifully. I like them best fresh from the oven with a tiny bit of butter and grape jelly :)

Living Thankfully ~ Mom's famous Thanksgiving Side Dishes

2009-11-30T05:42:00.000-08:00

Thanksgiving was always my favorite holiday at home. I loved helping my mom in the kitchen. Now, with my own children under my feet, I enjoy bringing those same traditions to our table. This year we spent Thanksgiving with my sister and her two boys as well as my dad and stepmom. I made these for us all to share.

Corn Pudding
1 stick butter
1 can creamed corn
1 can whole niblets corn, drained
1 package corn muffin mix
1 egg
1 8 oz. container of sour cream

1. Preheat oven to 350 degrees.
2. Melt butter, then mix with all other ingredients.
3. Pour into a 2.5 quart casserole dish.
4. Bake for 45 minutes at 350 degrees.
Serves 6-8

This is so bad for you... and so delicious. It can be made the day ahead and reheated, or frozen up to a month ahead.

Bourbon Sweet Potatoes
4 large cans sweet potatoes, drained
2 sticks butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup Jim Beam bourbon
2 cups mini marshmallows

1. Preheat oven to 350 degrees.
2. Mash together sweet potatoes, butter, sugars, and bourbon.
3. Place in large casserole dish. Top with mini marshmallows
4. Bake for 30 minutes at 350 or until marshmallows are golden brown.
Makes 10-12 servings

This is my personal favorite. I eat this for breakfast for days following Thanksgiving!

I think I'm going to do it...

2009-11-21T07:43:00.001-08:00

For the next month, Puttanesca's kitchen will chronicle the "getting ready for Christmas" process in my house! That means...

Yes, I'm going to share my prized cookie recipes from my Mom and grandma. Yes, I'm going to share my recipes for my candies and sweets and goodies that I give to my friends.

I hope you all enjoy the new direction this blog will take for the season!

$0.59 per serving ~ Ham and Mashed Potato Casserole with Cheesy Veggies

2009-11-16T18:01:00.000-08:00

Josh requested mashed potatoes on Monday... I wound up with way too much left over. This was based on one of my grandma's old recipes with a few changes.

Ham and Mashed Potato Casserole ~ $2.70 total cost, $0.34 per serving
3 cups hot mashed potatoes (free!)
2 eggs, separated ($0.20)
1 cup evaporated milk ($0.50)
1 tbsp. lemon juice
salt
white pepper
garlic powder
1 cup diced deli ham ($1.00)
2 tbsp butter
1 cup shredded cheddar cheese ($1.00)

1. Preheat oven to 350 degrees. Mix lemon juice into evaporated milk and let stand 5 minutes.
2. Blend together mashed potatoes, egg yolks, milk, and spices.
3. Fold ham into potatoes.
4. Separately beat egg whites until stiff. Fold egg whites into potatoes.
5. Butter a large casserole dish. Place potatoes into dish, and dot top with remaining butter.
6. Bake at 350 for 30 minutes.
7. Top with cheese and bake 10 more minutes.
Makes 8 servings

The Verdict
This was a HUGE success. Josh ate 3 servings, Julia 2, and Jim 2, plus Josh wants it for breakfast in the morning! I served it with frozen broccoli, cauliflower, and carrots in a light butter sauce ($1.00, $0.25 per serving.) I know what I am doing with leftover potatoes from now on!

$1.44 per serving ~ Pumpkin Apple Soup and Crispy Cheese Sandwiches

2009-11-14T16:10:00.000-08:00

I've been really sick with asthmatic bronchitis. I know when I get sick all I want is soup and comfort food... so I decided to use what I had in the house to make some "upscale" sick food.

Pumpkin Apple Soup ~ $4.20 total cost, $0.70 per serving
1/2 lb. bacon, chopped fine ($1.25)
1 large onion, chopped ($0.25)
1 15 oz. can pumpkin puree ($1.00)
1 large apple, chopped unpeeled ($0.25)
2 cups apple cider ($0.25)
1 cup water
4 chicken boullion cubes ($0.10)
1/4 cup brown sugar ($0.10)
salt to taste
dash liquid smoke
3 tsp. white pepper
2 tbsp. pumpkin pie spice
1 cup heavy cream ($1.00)

1. Lightly saute onion and bacon in a large soup pot.
2. Add pumpkin, apple, cider, water, boullion cubes, brown sugar, salt, liquid smoke, white pepper, and pumpkin pie spice. Stir well to combine. Cover and simmer over low heat for 1 hour.
3. Use immersion blender to puree in pot, or remove to food processor and process till smooth.
4. Over very low heat, add in cream and stir until well combined. Serve immediately
Makes 6 small servings.

Crispy Cheese Sandwiches ~ $2.75 total coast, $0.64 per serving)
8 slices bread (from breadmaker, loaf cost $0.75 to make)
4 slices each provolone and muenster cheeses ($2.00)
butter
grated cheese.

1. Preheat oven to 400 degrees.
2. Butter 4 slices of bread and sprinkle with grated cheese. Place face down in pyrex dish. Top with 1 slice of each cheese. Butter the other slices of bread and top the sandwiches, butter side up.
3. Bake for 10 minutes. Sprinkle grated cheese on top of sandwiches, flip, and bake 10 more minutes.
Makes 4 servings.

The Verdict
I made the mistake of scooping out very big bowls of this soup... it is such a rich soup, with such complex flavors, that only a little felt like a lot of food! WOW! It was so delicious. Jim loved it, his mom adored it, Josh liked it but didn't eat very much, and Julia wore most of hers. Josh did LOVE the cheese sandwich, and between him and Julia they demolished 2 whole sandwiches!

$0.68 per serving ~ Lentil Bean Soup

2009-10-20T16:37:00.000-07:00

I was feeling vaguely creative and had to use the crock pot. I threw this together on a whim...

Lentil Bean Soup~ $6.75 total cost, $0.68 per serving
1 cup dried lentils ($0.75)
1 can garbanzo beans, drained and rinsed ($0.80)
1 can pinto beans, drained and rinsed ($0.80)
1 28 oz. can chunky crushed tomatoes ($1.00)
1 cup chopped carrots (free from the garden)
1 large sweet onion, chopped ($0.40)
4 cups vegetable broth ($2.00)
4 tbsp. minced garlic
1 tbsp. pumpkin pie spice
1 tbsp. coriander
1 tbsp. black pepper
grated cheese

1. Place all ingredients in crockpot. Stir to mix.
2. Cover, cook on low 7-8 hours
Makes 10 servings

The Verdict
Julia ate a lot of this, but wore more than she ate. What a mess! Josh enjoyed it, but liked the fresh bread dunked in it best. Jim liked it, and I loved it. Plenty of leftovers. Next time I'll add more spices.

Josh's Star Wars Stew

2009-10-14T17:15:00.000-07:00

Josh is obsessed with Star Wars. As in, he watches it every day if we let him. So last night when he was grumpy and didn't want to eat, we named everything in the stew after Star Wars...

Josh's Star Wars Stew ~ $5.75 total cost, $0.96 per serving
1 lb. ground beef ($2.00) May the Force beef with you...
3 potatoes, chopped ($1.00) Darth Taters
2 beets, chopped (free from our garden) Obi-Wan KenoBeets
5 carrots, chopped (free from our garden) Lando Carrotrissian
1 head bok choy, chopped (free from the CSA) ChewBokChoy
1 red onion, chopped (free from the CSA) Qui-Gonion Jinn
12 oz. beer ($1.00)
1 cup chili sauce ($1.50)
1/4 cup brown sugar ($0.25)

1. Brown ground beef and place in crock pot.
2. Mix chopped vegetables together and add to crock pot.
3. Mix beer, chili sauce and brown sugar together. Pour over meat/veggie mix.
4. Cook on low 6-8 hours.
Makes 6 servings.

The Verdict
Julia ate more than she wore, which is a triumph right now. Josh enjoyed it, but liked the bread fresh from the breadmaker better. Jim said it was delicious, and I ate two helpings. I will definitely use that sauce again in different stew combinations!

A brief Puttanesca update...

2009-10-12T06:17:00.000-07:00

I don't know if anyone is still reading, but I apologize for my absence. Marching band season is drawing to a close... we only have one more competition, and after that it is only football games. I've had no time to get creative in the kitchen. But I will return in a week or so with all new, fun recipes!

Like everyone else, my family budget is feeling the pinch of this economy. We had to switch daycares, which meant more outlay of cash. So I will do my best to continue to create delicious, different recipes on a meager budget. I won't let the money crunch stop my food fun!

So I have a question for you, if you are still paying attention... what's your favorite way to stretch your food dollar?

$0.48 per serving ~ Clean-out-the-Crisper Pasta

2009-09-27T07:48:00.000-07:00

The school year has begun, and with me working with the marching band after school, we've been too busy for me to come up with new recipes! However, we had a lot of veggies in the fridge and I wanted to use them all up. This was inspired by something I saw on a cooking show with someone whose name rhymes with Machael May.

Clean-out-the-Crisper Vegetable Pasta ($0.48 per serving, $2.88 total cost)
1 pound whole wheat penne ($0.88)
1 medium zucchini (all veggies free from our CSA)
1 medium yellow squash
1 medium bell pepper
1 red onion
3/4 cup flaxseed meal ($1.00)
3 branches fresh basil (all herbs grown in our garden)
2 branches flat-leaf parsley
2 branches mint leaves
3 tbsp. minced garlic
3/4 cup grated cheese ($0.50)
1 cup ricotta cheese ($0.50)
nutmeg
black pepper
salt
balsamic vinegar
olive oil

1. Cut all vegetables into a 1-inch dice. Preheat oven to 400 degrees.
2. Place vegetables on a rimmed baking sheet. Drizzle with olive oil, balsamic vinegar, and sprinkle with salt, pepper, and grated cheese. Roast 15-20 minutes in oven.
3. Cook penne in salted water according to package directions. Reserve 1 cup cooking water.
4. Place flaxseed meal, herbs and garlic in food processor. Pulse while drizzling in 1/4-1/3 cup olive oil. Put herb mixture in a large bowl and stir in about 1/4-1/3 cup grated cheese.
5. In a separate bowl, mix ricotta with nutmeg and black pepper to taste. Set aside.
6. Stir reserved cooking water into herb/cheese mixture. Toss together roasted veggies and cooked penne with herb sauce. Stir ricotta into pasta and serve immediately.
Makes 6 servings.

The Verdict
Jim and I both went nuts over this. Josh said he didn't like it, ate all the veggies and left the pasta behind?!? Julia enjoyed it, but as of yet we've not found a food she doesn't like. When I make it again I will try different veggies and use more garlic and cheese... the flavor was subtler than I expected.

It's been so long...

2009-08-23T14:02:00.000-07:00

But we've been loving our new mini deep fryer! Potatoes sliced thin, deep fried and topped w salt and pepper, zucchini fries, you name it. So let me share the best way to batter and fry, well, ANYTHING.

Beer-Battered Anything

3 cups all-purpose flour
2 eggs, separated
1 cup beer (I recommend a darker beer, we used Newcastle Brown Ale)
4 tablespoons butter, melted
salt
pepper
paprika
garlic powder
3 large onions, sliced into rings (or zucchini in strips, or cleaned mushrooms, or...)
2 quarts oil for frying

Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and spices to taste. Set aside 1 cup of flour for dipping the veggies. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.
Heat deep fryer to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each veggie with flour and dip into batter.
Deep fry the battered veggies, several at a time, until golden brown. Drain on paper towels and serve.

The Verdict
This was amazing on onions and zucchini! There was NOTHING left on the table. I want to try it on fish because it tasted like fish and chips batter. Wow. Just wow.

Zucchini Parmesan

2009-07-16T06:43:00.000-07:00

Anyone who gardens knows that Zucchini is the Italian grandmother of the vegetable world... "Eat, eat, don't you want more? But I made this just for you!" As usual, my zucchini is overproducing and I am coming up with as many different ways as I can to cook this stuff! Good thing everyone in my house likes it.

Zucchini Parmesan
Zucchini, sliced into 1/2 inch rounds
Italian dressing of your choice
Breadcrumbs (I used a mix of seasoned and panko)
Tomato Sauce of your choice
Shredded mozzarella cheese

1. Marinate zucchini in Italian dressing for at least 1 hour.
2. Preheat oven to 350 degrees
3. Coat zucchini rounds in breadcrumbs (no need to dip in egg, the dressing will hold the breading on.) Place in one layer in a baking dish
4. Bake uncovered about 15 - 20 minutes
5. Remove from oven. Drizzle with sauce and top with cheese. Bake again 10-15 minutes or until cheese is melted.

The Verdict
We made 3 trays of this... it was all gone within two days. We cut it up small for Julia and she loved it too! You could serve this with pasta as a side, over rice, in a sandwich, or as a stand alone dish. You can certainly use jarred sauce... I know, you're thinking, "But Puttanesca! You're Italian! Don't you make your own?" Yes, I do, but jarred sauce is very convenient, especially for parmesan dishes, pita pizzas, etc. I open a jar of sauce, pour it all into a saucepan, spice it up (extra garlic, onion powder, and oregano, usually) and return it to the jar. Stored in the back of the refrigerator, it will keep a few weeks.

"Mess o' Produce" Stir-fry and a Yummy Meatloaf Glaze

2009-07-08T08:18:00.000-07:00

Mess o'Produce Stir-Fry
Stir-fry oil of your choice
Minced garlic
2-inch piece of fresh gingerroot, chopped
1 bunch green onions, chopped
1 cup sliced carrots
1 cup fresh green beans, sliced in 1 inch pieces
1 head bok choy, chopped (reserve leaves for a salad!)
Vegetable stock
Soy and teriyaki sauces, to taste

1. Heat oil in a large wok or skillet. Saute garlic and gingerroot until fragrant.
2. Add green onions and saute until soft
3. Add carrots and stir fry 2-3 minutes
4. Add green beans and stir fry 2-3 minutes
5. Add bok choy and stir fry 2-3 minutes
6. Add enough vegetable stock to fill about halfway to top of veggies. Bring to bubbling. Cover and cook another 5-7 minutes.
7. Remove from heat. Stir in soy and/or teriyaki sauces to taste

The Verdict
Everyone loved this as a side dish! It was a big hit. I will try it with other vegetables. Just try to add the veggies in order of which needs the most cooking time, so nothing is over- or under-done.

Yummy Meatloaf Glaze
Equal parts brown sugar, ketchup, and pineapple preserves (1/3rd cup of each for 4 servings, 1/2 cup for 6 servings.)

1. Mix together well. Pour over meatloaf and cook for the final 20 minutes of cook time.

The Verdict
This is Josh and Jim's favorite way to eat meatloaf, though it makes leftover meatloaf sandwiches very messy...

The long lost Puttanesca!

2009-07-05T12:37:00.000-07:00

I know, I know!

This blog is shifting focus slightly for the summer. We purchased a CSA from a local organic farm. We also planted 3 "square foot gardening" plots. So I'll be focusing on our recipes for xall our wonderful fresh produce!

Grandma's Cook-Any-Greens
1 bunch fresh greens of any kind (kale, swiss chard, collard greens, beet greens, mustard greens, rapini, etc.)
Olive Oil
Minced Garlic
Chicken or Vegetable Stock

1. Chop greens (1/2 inch pieces for stems, 1 inch for leaves)
2. Saute garlic in olive oil until fragrant.
3. Add stem pieces and saute 5 minutes.
4. Add enough stock to fill the bottom of the pan but not cover the pieces entirely.
5. Cover and braise stems about 10 minutes.
6. Add leaves, re-cover, and braise 5 more minutes.
Serves 6 as a side dish

The Verdict
What a great side dish! So far I've cooked chard, dinosaur kale, and beet greens this way. Josh didn't express an opinion but ate his whole serving. Good thing, because there's always TONS of dark greens in NJ gardens!

$1.38 per serving ~ Veal Bolognese

2009-06-10T18:09:00.001-07:00

I almost never buy veal. Too expensive! But my Italian appetite loves it, so when I saw veal with $2.00 off coupons because it was near expiration, I jumped on it. If you buy near-expiration meat, just freeze it right away, and then use it right after thawing.

Veal Bolognese ~ $1.38 per serving, $8.25 total cost
1 lb. ground veal ($5.00)
2 tbsp. minced garlic
1 small onion, chopped ($0.35)
1/2 cup dry red wine (leftovers are free!)
1/2 cup chicken stock ($1.00)
1 large carrot, finely chopped ($0.25)
1 28 oz. can crushed tomatoes ($1.00)
1 bay leaf
Salt and pepper to taste
1 lb. large curly pasta ($0.65, I used rotini)
1/2 cup grated cheese
Fresh basil leaves

1. Bring large pot of salted water to a boil. Cook pasta according to package directions.
2. Meanwhile, brown veal, garlic, and onion in deep skillet until cooked through.
3. Add wine to deglaze skillet, loosening all browned bits.
4. Add stock, carrots, tomatoes, bay leaf, and salt and pepper. Simmer at least 15 minutes, untill carrots are tender.
5. Meanwhile, toss hot pasta with grated cheese.
6. Just before serving, remove bay leaf, add fresh basil, and toss with pasta. Serve with bread and more cheese at the table.
Makes 6 servings.

The Verdict
This is one of Jim's favorites. Josh said he didn't like it, but then he finished his plate and asked for more. I've been taking the leftovers for lunch all week!

$0.93 per serving ~ Ground Beef Biscuit Stew

2009-05-28T17:55:00.000-07:00

I was feeling ambitious...

Ground Beef Biscuit Stew ~ $0.93 per serving, $5.53 total
1 lb. ground beef ($2.00)
1 medium onion, chopped ($0.25)
1 10 oz. bag frozen mixed vegetables ($0.88)
1 8 oz. can of tomato sauce ($0.25)
1 14.5 0z. can of diced tomatoes, drained ($1.00)
2 1/4 cups baking mix ($0.50)
2/3 cup milk ($0.15)
1/2 cup shredded cheddar cheese ($0.50)
1 tbsp. spicy brown mustard

1. Preheat oven to 400 degrees.
2. Saute beef and onion over medium heat until fully cooked.
3. Stir in vegetables, sauce, and diced tomatoes. Heat through.
4. Pour into greased 11x7 baking dish. Cover. Bake for 15 minutes.
5. Meanwhile, stir baking mix, milk, cheese, and mustard together until a dough forms.
6. Remove dish from oven and uncover. Drop dough by spoonfuls over the casserole.
7. bake 15 more minutes until golden brown.
Makes 6 servings

The Verdict
This went over well. Jim said "not thrilling, but nice." Josh said very little but ate most of it. I want to tweak it with more seasonings next time.

$1.31 per serving ~ Better than McNuggets Chicken Fingers with Green Beans, Cheesy Rice, and Cole Slaw

2009-05-27T16:55:00.000-07:00

I'm back with a new recipe!

Better than McNuggets Chicken Fingers ~ $0.81 per serving, $3.25 total cost
2 cups french fried onions ($1.00, Aldi's brand)
2 tbsp. flour
1 egg, beaten ($0.25)
4 boneless chicken breasts, sliced into "fingers" ($3.00)

1. Preheat oven to 400 degrees.
2. Combine onions and flour in a gallon size zipper bag. Crush as finely as possible.
3. Dip chicken in egg, then coat in onion crumbs. Place into baking dish.
4. Bake at 400 degrees for 20 minutes.
Makes 4 servings

The Verdict
I served this with green beans ($1.00) and Rice a Roni brand Broccoli au Gratin rice ($1.00) and there was no talking at the table... just empty plates. I will enjoy the leftovers at lunch. The chicken was so flavorful!

$0.35 per serving ~ Cowboy Chicken Mac N Cheese

2009-05-14T15:51:00.000-07:00

Yes, I know, I know. I've been stuck in a rut and not making anything interesting, so I've had nothing to post for AGES! But Puttanesca is back!

Cowboy Chicken Mac N' Cheese ~ $0.35 per serving, $2.10 total cost
1 box of macaroni and cheese, prepared ($0.80)
3 leftover BBQ chicken cutlets, cooked and diced (FREE!)
1 can condensed cheddar cheese soup, undiluted ($0.50)
1/2 cup milk ($0.10)
1/4 cup BBQ sauce, plus some for topping
1/2 cup shredded cheddar cheese, divided ($0.70)

1. Preheat oven to 350 degrees. Prepare macaroni and cheese according to package directions.
2. Stir in chicken, soup, milk, BBQ sauce, and half of the cheese. Pour into greased baking dish.
3. Sprinkle with remaining cheese and drizzle BBQ sauce over the top.
4. Bake uncovered at 350 for 20 minutes.
Makes 6 servings

The Verdict
I served this with green beans on the side, which are always a hit in my house. Josh took one bite of this and said "Mommy, you make the best dinners!" That in itself is made of win. But Jim said nothing... he just ate 3 servings and smiled. Definitely a winner! I got an incredible sale on mac n'cheese (discussed in the last post) so I stockpiled a TON. I will be doing a lot of mac n' cheese experimentation this summer...

Help me, faithful readers!

2009-04-23T18:45:00.001-07:00

So due to a great sale at the Acme and some really great couponing, I have stockpiled 45(!!!!) boxes of mac n' cheese at a price of about $0.35 per box.

So, what's YOUR favorite way to tart up mac n' cheese? What do you like to serve it with? Do you mix other ingredients into it? Inquiring Puttanescas want to know!!!!

What to do with all those veggies?

2009-04-15T18:15:00.000-07:00

You know your kids need to eat veggies, but they don't like them. Your hubby won't eat them. YOU don't like them....

Veggie Pancakes or Fritters
2 cups cooked vegetables, broken into small pieces
4 eggs, beaten
garlic
parsley
salt and pepper
3/4 to 1 cup Bisquick

1. Add vegetables to beaten eggs and stir to coat.
2. Add garlic, parsley, salt and pepper to taste.
3. Mix with Bisquick, a little at a time, until a thick batter forms.
4. Cook like pancakes on a preheated pan or griddle, or fry in preheated oil until golden brown.
5. Serve hot.
Makes 10 - 15 pancakes

The Verdict
I made these with leftover cauliflower and this was a HUGE hit with Josh, Jim, and my father- and stepmother-in-law. They are also good with broccoli, grated zucchini, or grated carrots. A great way to use up extra veggies. Josh likes them cold for snacks too!

Holidays a la Puttanesca

2009-04-15T06:03:00.000-07:00

We're on Spring Break here, and I'm vacationing in many ways, including not stressing out about food, but just eating what's in the house. I did learn a little about holidays on the cheap this year though!

Easter Dinner:

2 Kosher Chickens, roasted with garlic, olive oil, salt, pepper, and lemon. (lemons $0.50, the chickens were FREE!)
Fried Corn (corn $3.35, heavy cream $0.50, butter $0.50, honey, salt, and pepper)
Italian-style broccoli ($3.00 for broccoli, bread crumbs, grated cheese, balsamic vinegar)
Bourbon Sweet Potatoes ($2.50 for potatoes, butter $0.50, brown and white sugar $0.25, mini marshmallows $0.50, bourbon, vanilla)

Total Cost for Easter Dinner: $11.60

Want the recipes? Comment and let me know!

$1.00 per serving ~ Apple Pie Pork Chops with Stuffing

2009-04-04T14:40:00.000-07:00

My sister mentioned a recipe like this and I searched high and low to find something close!

Apple Pie Pork Chops with Stuffing ~$1.00 per serving, $6.00 total cost
1 can apple pie filling ($2.00)
6 boneless pork chops ($3.00)
1 box stuffing mix, prepared ($1.00)

1. Preheat oven to 375 degrees. Spray bottom of 11x7 baking dish with cooking spray.
2. Spread pie filling in bottom of pan. Top with pork chops, followed by stuffing. Cover with foil and bake 30-40 minutes.
3. Uncover and bake 10-15 more minutes, until pork is fully cooked.
Makes 6 servings

The Verdict
Jim and Josh both went nuts for this! I served it with some steamed snap peas and baby carrots. I was not nuts about it, but told Jim I would like to try it with peaches or apricots instead.

$0.94 per serving ~ Gingered Beef and Rice

2009-04-04T04:40:00.000-07:00

This came from Mom's school of protein + starch + veggies = dinner in one pot.

Gingered Beef and Rice ~ $0.94 per serving, $3.75 total cost
1 lb. lean ground beef ($2.00)
2 tbsp. fresh ginger, finely chopped
1 6.2 oz box rice and vermicelli mix - Fried Rice flavor ($0.75)
2 cups water
1 medium bell pepper, chopped ($0.25)
8 oz. frozen sugar snap peas ($0.50)
1/4 slivered almonds, if desired ($0.25)
soy or teriyaki sauce to taste

1. Saute beef and ginger in large skillet until beef is thoroughly browned. Drain.
2. Add rice mix and seasoning packet. Cook over medium heat, stirring constantly, about 2 minutes. Add water and bring to a boil.
3. Lower heat to low, cover, and simmer 15 minutes, stirring occasionally.
4. Add pepper and snap peas. Cover and simmer 10 minutes, stirring occasionally.
5. Remove from heat and stir in almonds. Serve with soy or teriyaki sauce.
Makes 4 servings.

The Verdict
Josh, who has been sick with strep throat, found his appetite again when I gave him a bowl of this. He said "Mommy, this is SO yummy!" Jim thought it was just ok. I thought it was boring until I topped it with some Thai sweet chile sauce. All in all, not a bad experiment, and very easy for a work night!

$0.65 per serving ~ Beef and Bean Medley

2009-03-31T07:57:00.000-07:00

When I saw this recipe in a BH&G cookbook, I realized I had everything on hand so I decided to try it.

Beef and Bean Medley ~ $0.65 per serving, $6.50 total cost

1 lb. ground beef ($2.00)

1 small onion, chopped ($0.25)

6 slices bacon, cooked crisp and crumbled ($1.00)

1 28 oz. can baked beans ($1.25)

1 15 oz. can garbanzo beans, rinsed and drained ($0.75)

1 15 oz. can red kidney beans, rinsed and drained ($0.75)

1 cup ketchup ($0.50)

3 tbsp. red wine vinegar

2 tbsp. dark brown sugar

1/2 cup water

1/2 tsp. pepper

1. In a large skillet, good ground beef and onion until beef is browned. Drain fat and transfer to crock pot. Add crumbled bacon and all beans.

2. In a bowl, combine ketchup, vinegar, brown sugar, water, and pepper. Stir to combine and add to crock pot.

3. Stir well, cover, and cook on low 6 hours.

4. Serve with tortilla chips if desired.

Makes 10 servings

The Verdict
I wasn't actually home to eat this, so I'll have it for lunch tomorrow. Jim pronounced it "tasty" and ate 3 helpings. Josh, on the other hand, took one bite and then finished his tortilla chips without eating another bite, so I guess that's a no from him.

$0.51 per serving ~ Vegetable Shepherd's Pie

2009-03-31T07:44:00.000-07:00

This is an old favorite of mine...

Vegetable Shepherd's Pie ~ $0.51 per serving, $3.25 total cost
2 pouches Roasted Garlic and Cheddar Mashed Potatoes, prepared ($1.00)
1 small onion, chopped ($0.25)
1 tbsp. olive oil
1 16 oz. package frozen mixed vegetables, thawed ($0.75)
1 15 oz. can red kidney beans, rinsed and drained ($0.75)
1 8 oz. can tomato sauce ($0.50)
1 tbsp. soy sauce
paprika

1. Prepare potatoes according to package directions. Preheat oven to 375 degrees.
2. Saute onion in oil in large saucepan. Stir in vegetables, beans, tomato sauce, and soy sauce. Heat through until bubbly.
3. Pour into 2 quart casserole and top with potatoes. Sprinkle paprika over top. Bake uncovered at 375 for 30 minutes.
Makes 6 servings

The Verdict
Jim always loves this, as do I. Josh asked for a peanut butter sandwich instead. He usually eats this, though, he was just in a bad mood.

I had a box of strawberries from Jim's mom, and I had some heavy cream from the last time I made quiche. Cleaning out my pantry I found cobbler/shortcake mix... so we had strawberry shortcake and fresh whipped cream for dinner. Josh had it again for breakfast!!!!

$1.50 per serving ~ Apricot Chicken with Sesame Ginger Rice and Carrots with Navy Beans and Spinach

2009-03-29T15:22:00.000-07:00

Yes, Puttanesca is back from the depths of high school musical season! And if I play it just right, I'll have 3 new recipes in the next 3 days!

Apricot Chicken ~ $1.00 per serving, $6.00 total cost
2 tsbp. butter
2 tbsp. olive oil
2.5 lbs chicken thighs ($4.00)
salt and pepper to taste
1 cup dried apricots ($1.25)
1 small onion, sliced ($0.25)
1 cup chicken broth ($0.50)

1. Melt butter with oil in skillet. Season chicken with salt and pepper and brown in skillet until golden brown (about 5-6 minutes per side.)
2. Scatter apricots in bottom of crockpot.
3. Remove chicken and place on top of apricots in crock pot.
4. Saute onion in drippings until soft.
5. Add chicken broth to skillet and bring to a boil, loosening browned bits into the broth.
6. Pour broth and onions over chicken. Cover and cook on low for 4 hours.
7. Remove chicken carefully to a serving tray (it tends to fall apart.) Pour remaining juices into skillet and coor about 10 minutes, until thickened. Pour over chicken on tray and serve.
Makes 6 servings

The Verdict
I served this with a Near East Sesame Ginger rice ($1.00 total, 4 servings) and frozen vegetables ($1.00 total, 4 servings). Jim enjoyed it, I enjoyed it, and Josh said "Mommy, you can make this again!" It was a hit. A little more work than my usual crockpot meal, but definitely worth the extra time on a weekend.

Bad Puttanesca!

2009-03-25T05:58:00.000-07:00

Bad planning on my part. BAD!
The crockpot meal I planned for this week only cooks 4 hours on low, so that gets moved to the weekend. I forgot that Jim & I have a gig Wednesday- Saturday nights, so everything I wanted to make has to be shifted around so that I do the fastest and easiest the next 3 days. ARGH! I hate when I screw up!

Last night - healthy carbonara (which I didn't make a few days prior.)
Tonight - spaghetti with sauce pre-made and frozen
Tomorrow - hot dogs/burgers with beans and frozen veggies
Saturday - apricot chicken in the crock pot
Sunday - back on schedule, whew!

$1.35 per serving ~ Steak & Guinness Pot Pie

2009-03-16T16:22:00.000-07:00

My husband is as Irish as they come, so I need to cook Irish food on St. Patrick's day... but he doesn't like corned beef or cabbage! So my friend Trip passed on this fantastic recipe for me to try. I modified it slightly for the Crock Pot because Tuesdays are very hectic.

Steak & Guinness Pot Pie ~ $1.35 per serving, $13.50 total cost
2 lbs. round steak, cut into small pieces ($4.00)
8 slices bacon, chopped ($3.00)
2 tbsp. flour
2 tbsp. shortening
2 bottles Guinness ($4.00)
2 cups raisins ($1.00)
2 tbsp. brown sugar
1 box premade pie crust ($1.50)

1. Combine beef and bacon, sprinkle with flour and mix to coat.
2. Place in skillet with shortening and brown, then drain. Mix with 1 bottle of beer, brown sugar, and raisins. Pour into crock pot.
3. Cook on low for 8-10 hours.
4. About 30 minutes before you want to eat, brown bottom pie crust in oven according to package directions. Pour meat mixture in, cover with top crust, and brown in oven according to package directions.
Makes 10 servings

The Verdict
Holy cow, WOW! Thank you Trip! This was AMAZING. Definitely going to make this a St. Patrick's Day tradition. I served it with mashed potatoes and kale. YUMMY!!!!! Next time I may monkey with the filling and add some carrots or other non-potato root veggies.

Almost a month of meal planning...

2009-03-16T16:10:00.000-07:00

3/15 - cavatelli ($0.54 a box!) with frozen spaghetti sauce
3/16 - leftover ham chowder
3/17 - Steak & Guinness Pot Pie
3/18 - cheesy sausage and penne
3/19 - leftovers
3/20 - healthy carbonara
3/21 - dinner out
3/22 - make-your-own pizza (pizza dough was $1 at ShopRite!)
3/23 - mac n' cheese soup with ham
3/24 - crockpot apricot chicken
3/25 - flank steak sandwiches
3/26 - leftovers
3/27 - Moroccan turkey & squash stew
3/28 - Quiche
3/29 - Veggie Shepherd's Pie
3/30 - ravioli w/ frozen vodka sauce
4/1 - beef & bean medley
4/2 - gingered beef & rice
4/3 - Josh's favorites soup
4/4 - apple pie pork chops
4/5 - leftovers
4/6 - chickpea ragout
4/7 - tuna mac n' chees e
4/8 - Italian chicken cutlets
4/9 - creamy wild rice soup
4/10 - leftovers
4/11 - birthday party
4/12 - EASTER DINNER

In need of inspiration...

2009-03-12T05:45:00.000-07:00

I sat down last night and meal planned for the next month. And while I was successful, I find myself getting stuck in a rut, making the same things over and over. It's great that I have so many recipes my family loves, but I get bored!!!! In the plan that gets me through to Easter, I only have 4 new recipes...

So, share with me! What recipes do you love? Are there websites or blogs that inspire you to cook? Which Food Network cook are you addicted to? Talk to me!

$0.92 per serving ~ Upside Down Pizza Casserole

2009-03-07T20:34:00.001-08:00

Upside Down Pizza Casserole ~$0.92 per serving, $5.50 total cost
1 lb. ground beef ($2.00)
1 cup tomato sauce ($0.25)
1 cup shredded mozzarella ($1.75)
1 canister of 10 biscuits ($1.50)

1. Preheat oven to 400 degrees. Brown ground beef on stovetop over medium heat. Drain fat. Add sauce and stir through.
2. Pour into 2-quart casserole dish. Top with cheese. Flatten biscuits with hand and place on top of cheese, spread out over entire dish.
3. Bake for 15 minutes or until biscuits are golden brown.
Makes 6 servings

The Verdict
Josh said "This is the most delicious dinner, Mama!" with his mouth full, and didn't stop until he had a second helping. Jim loved it. If you're like me, you'll want to doctor up the prepared spaghetti sauce with your own spices... you can add chopped pizza toppings (mushrooms, onions, bacon, pepperoni) to the mix as well. This was super fast and easy.

$0.51 per serving ~ Christine's Corn Fritters

2009-03-05T15:04:00.000-08:00

My mom used to make these when I was a kid. This and broccoli were the regular side dishes to a dinner of baked chicken cutlets. At some point she stopped frying them and started cooking them like pancakes, but when I found this recipe in with some others of hers, I knew I needed to make them the old fashioned way...

Christine's Corn Fritters ~ $0.51 per serving, $2.55 total cost
1 1/3 cups buttermilk baking mix ($1.30)
1 1/2 tsp. baking powder
1 14.75 oz can cream-style corn ($0.50)
1 egg, beaten ($0.25)
1 cup oil for frying ($0.50)
syrup or molasses

1. Heat oil in large skillet over medium heat.
2. While heating, sift together baking mix and baking powder in a large mixing bowl. In a small mixing bowl, combine corn and egg.
3. Combine egg and flour mixtures, stir gently.
4. Drop batter by tablespoonsful into hot oil one layer at a time. Fry approx. 1 minute on each side until golden brown. Drain on absorbent paper or towel. Serve with maple syrup or molasses if desired.
Makes 5 servings of 3 fritters each.

The Verdict
I was planning to serve leftover Creamy Ham Chowder tonight. I really wanted to do something a little bit different so that Josh wouldn't get bored... man, was this the right choice! He ate the soup AND 4 fritters, saying "Mama, this is SO yummy" over and over again! Jim took one bite and said, "Yeah, these can't be good for you. I don't think I care." They were just like I remember my Mom's. I shouldn't make them often, but I will make them again.

$1.13 per serving ~ Buffalo Chicken Cacciatore

2009-03-03T17:21:00.000-08:00

Buffalo Chicken Cacciatore ~ $1.13 per serving, $4.50 total cost
1/2 cup brown rice ($0.15)
1 tbsp. olive oil
1 pound chicken breast, cut into bite sized pieces ($2.50)
2 celery stalks, sliced thin ($0.25)
1 14 oz. can diced tomatoes, drained ($1.00)
1/2 cup wing sauce ($0.30)
1/4 cup ranch or blue cheese dressing ($0.30)

1. Preheate oven to 350 degrees. Cook rice according to package directions. Spoon into greased 8 inch square pan.
2. Heat oil over medium heat. Saute celery and chicken until chicken is completely cooked.
3. Remove from heat, stir in tomatoes and wing sauce. Spoon over rice. Do not stir.
4. Bake uncovered at 350 for 25-30 minutes.
5. Drizzle dressing over the top and serve.
Makes 4 servings

The Verdict
Josh said "So spicy, mama!" and asked for some cheese instead. Jim said it was spicy too, but he ate two helpings. I think it was fine, but the leftovers will get spicier with time. I will decrease the wing sauce next time, but this was a nice dinner when we want something a little different!

$0.33 per serving ~ Creamy Ham Chowder

2009-03-02T16:42:00.000-08:00

Back at Christmas I froze a hambone with a ton of meat on it. Since a huge snowstorm was predicted, I started this Sunday night. It is definitely worth the overnight work for this one...

Creamy Ham Chowder ~ $0.33 per serving, $3.25 total cost
1 ham bone with meat remaining (free!)
water to cover
1 stick butter ($0.25)
8 tbsp. flour
4 cups low-fat milk, divided ($1.20)
2 15 oz. cans corn ($1.50)
3 carrots, diced ($0.30)
2 tbsp. dried minced onion
2 tbsp. minced garlic
salt and pepper
sweet smoked paprika

1. Crack ham bone. Place in 6 quart CrockPot. Add enough water to just cover. Cover and cook on low 8 hours or overnight.
2. Drain over large bowl. Pick through, discarding bone, fat, and skin. Shred remaining meat and set aside.
3. Allow broth to cool. Skim fat from top (VERY important!!!!!)
4. Melt butter in a large soup pot. Remove from heat and mix in flour until smooth.
5. Slowly add 2 cups milk, stirring constantly. Return pot to stove and cook on low heat until thickened.
6. Stir in corn, shredded ham, diced carrots, dried minced onion and minced garlic. Slowly stir in remaining 2 cups milk and the ham broth.
7. Simmer without boiling 30 minutes.
8. Add salt, pepper, and paprika to taste. Serve and enjoy!
Makes 10 servings

The Verdict
I will never throw away a ham bone again. This was amazing! Everyone loved it, Josh had seconds and Jim had thirds! And there is enough left for two full meals. I definitely recommend using the Hungarian sweet smoked paprika if you have it, it's sweeter and smokier than regular paprika (duh, who'd have thunk it!) You could of course add more/different vegetables... potatoes, turnips, parsnips, peppers, chopped tomato... the possibilities are endless!

$0.67 per serving ~ Rosemary Apricot Spaghetti

2009-03-01T16:44:00.000-08:00

Another recipe from the newspaper that looked too good not to try!

Rosemary Apricot Spaghetti ~ $0.67 per serving, $4.00 total cost
1 box whole grain thin spaghetti ($1.00)
1/4 cup olive oil ($0.25)
4 tsbp. minced garlic
1/2 cup chicken or vegetable broth ($0.75)
1 tbsp chopped fresh rosemary
1/2 cup slivered dried apricots ($0.50)
1/2 cup dry chorizo sausage, diced ($1.50)
Salt and pepper

1. Cook spaghetti according to package directions in salted water. Drain and place in large serving bowl.
2. Meanwhile, heat oil over medium heat in a large skillet. Add garlic and cook until just golden, stirring often. Add broth, rosemary, apricots and chorizo to skillet and cook through for 3 minutes. Season with salt and pepper.
3. Toss with pasta, serve immediately.
Makes 6 servings

The Verdict
Josh left the sausage behind but housed the spaghetti and apricots. Jim enjoyed it, I had seconds. This was SO easy. I may try it next time with a different dry sausage, as I'm not the biggest fan of chorizo. It was a nice change of pace!

I am defrosting the frozen ham bone from Christmas... we're getting 10-14 inches of snow overnight, which means tomorrow is a day for soup. And baking with Josh!

Meal planning night!

2009-02-26T07:08:00.000-08:00

Tonight I will sit down and plan out a month's worth of dinners. How do I do it? Well, picture me on the floor in my living room... a pile of cookbooks to one side, the Acme, Shopright, Target and Wal-Mart flyers to my other side, and a list of what's in my current grocery stockpile in front of me. Then I'll look at what's on sale and plan around what ingredients I already have or can get on the cheap. I keep a few things in mind as well. Tuesdays are usually CrockPot days because Josh has his gymnastics lesson at 5 and is hungry as soon as he gets home. Mondays are "quick fixes" because Jim either has martial arts or meetings at church. Thursdays I usually cook vegetarian because I have dance and don't want a belly full of meat!

Actually, cooking vegetarian meals at least twice a week has had a few very good effects... one, a cut in our food bill, as meats are usually the most expensive of ingredients, and two, a broadening of our palates! Josh will eat almost anything, and I think that's because I've given him variety from day one.

$0.80 per serving ~ Chickpea-Tomato Ragout over Couscous

2009-02-23T14:40:00.000-08:00

I needed something super-fast and a big change from our recent dinners. This was inspired by a recipe in the newspaper, with a few of my own changes.

Chickpea-Tomato Ragout over Couscous ~ $0.80 per serving, $4.80 total cost
2 tbsp. olive oil
1 medium red onion, diced ($0.30)
2 tbsp minced garlic
1 tsp ground cumin
2 15 oz. cans chickpeas, drained and rinsed ($1.50)
1 14 oz. can petite diced tomatoes, drained ($0.50)
1 tsp. dried thyme
2 tbsp. honey
2. tbsp. lemon juice
1 3/4 cups broth of your choice ($1.00)
Salt and pepper
1 cup couscous ($0.50)
Water according to couscous directions

1. Heat the oil in a heavy skillet over medium-low heat. Saute onion and garlic until fragrant. Sprinkle with cumin and stir to mellow.
2. Stir in chickpeas, tomatos, thyme, honey, lemon juice, and broth (I used vegetable). Bring to a boil, lower heat, and simmer 5 minutes.
3. While chickpeas are cooking, prepare couscous according to package directions.
4. Taste chickpeas and adjust seasonings as necessary. Serve over couscous in shallow bowls.

The Verdict
This is my favorite new recipe in a LONG time! Delicious and fresh-tasting, filling but not heavy, super fast and easy, and everyone enjoyed it. This was a great choice for a stressful day when I wanted something different and "spring-y". It was like being at a Morroccan restaurant! I think I'll make some mint tea tonight and complete the experience.

$0.60 per serving ~ "I'm Tired and Embarassed" Dinner

2009-02-17T14:33:00.000-08:00

I have no energy:

I'm Tired and Embarassed Dinner ~ $0.60 per serving, $3.50 total cost
1 pound ground beef ($2.00)
1 package "Cheesy Italian Shells" Hamburger Helper ($1.00), prepared with water only
1 cup frozen broccoli ($0.50)

1. Prepare according to package directions. Add broccoli at the same time as the pasta.
Makes 7 servings

The Verdict
It's food, it's easy, Jim & Josh always like it. Grandma taught me to keep stuff in the house for nights just like this. At least I'm marinating a flank steak for tomorrow's dinner...

$0.59 per serving ~ "Josh's Favorites" Soup

2009-02-16T14:57:00.001-08:00

Today I asked Josh what his favorite vegetables were. He said "Sweet potatoes, corn, peppers, carrots, black beans, tomatoes, and broccoli!" I didn't have any broccoli in the house, but I had the rest, and here is the result...

"Josh's Favorites" Soup ~ $0.59 per serving, $4.70 total cost
1 tsp. olive oil
1 small onion, chopped ($0.25)
2 tbsp minced garlic
1 red pepper, chopped ($0.50)
1 carrot, chopped ($0.10)
1 large sweet potato, chopped ($0.65)
1 can corn ($0.45)
1 14 oz. can diced tomatoes with basil and oregano, undrained ($0.50)
2 cups vegetable stock or broth ($1.50)
2 cups water
1 tsp. pepper
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 15 oz. can black beans, rinsed and drained ($0.75)
2 tsp. lemon or lime juice

1. Heat oil in soup pot. Add onion, garlic, red pepper and carrot and cook, stirring frequently, until tender.
2. Stir in sweet potato, corn, tomatoes, stock/broth, and spices. Heat to a boil, reduce heat, cover, and simmer 20 minutes. Stir in beans and cook 5 minutes. Remove from heat and stir in juice.
Makes 8 servings

The Verdict
Josh was in heaven! That alone would be reason to make it again. It was surprisingly filling with a nice kick from the cayenne. I will enjoy this for lunch this week!

$1.00 per serving ~ Mom's Famous Onion Soup

2009-02-14T16:04:00.000-08:00

Yes, yes, I know.... 11 days without Puttanesca?!?!? Suffice to say we've been dealing with a lot over here, but all is well. This month I did my first ever monthly meal plan... and I only needed about $30 worth of groceries, plus my existing stockpile, to complete it! I even have a few "reserve" meals for moments when I just can't face the kitchen.

With that said, let me share a family favorite:
Mom's Famous Onion Soup ~ $1.00 per serving, $6.00 total cost
1/2 cup butter ($0.25)
5 large sweet onions, chopped ($1.25)
2 tbsp. flour
1 32 oz. box beef. chicken, or vegetable stock ($2.50)
salt and pepper
hardened bread ends (leftovers, free!)
6 slices mozzarella ($1.00)
6 slices swiss cheese ($1.00)

1. Melt butter in soup pot. Add onions and saute until browned, stirring regularly.
2. Add flour and stir until smooth.
3. Add stock and pepper to taste. Simmer 30 minutes covered.
4. Add salt to taste. Place bread ends in soup bowl, top with 1 slice each mozzarella and swiss. Ladle hot soup over top. serve immediately.
Makes 6 servings

The Verdict
When Jim saw me chopping onions, he was very happy. I don't make this very often, which is strange because it is so easy and so delicious! Josh wanted just the broth and bread, but he left all the onions in the bottom of the bowl. Typical 3 year old! The verdict is, I should make this more often!

$2.09 per serving ~ Shredded Beef Wraps with Steamed Broccoli

2009-02-03T17:42:00.000-08:00

Shredded Beef Wraps ~$1.59 per serving, $9.50 total cost
1 flank steak ($4.50)
2 cups beef stock ($1.50)
1 cup chopped sun-dried tomatoes, not in oil ($1.00)
3 tbsp. minced garlic
1 tsp. cumin
1 package flour tortillas ($1.50)
1 cup shredded cheese ($1.00)

1. Cut flank steak into quarters. Place in CrockPot. Add stock, tomatoes, garlic, and cumin. Cook on low for 7-8 hours.
2. Remove beef to bowl and shred with fork. Pour remaining ingredients into blender and puree until smooth. Mix into shredded beef.
3. Serve beef topped with cheese wrapped in tortillas.
Makes 6 servings

The Verdict
Josh really loved this. He thought the wrapped up sandwich was fun and liked the taste. Jim liked it enough to pack some for tomorrow's lunch. I will probably play with the spices next time, but I definitely enjoyed it. I served it with a head of broccoli steamed in the microwave topped with a bit of salt and pepper.

$0.96 per serving ~ Super Fast Mini-Meatloaves with Mashed Sweet Potatoes and Mixed Veggies

2009-01-28T16:26:00.000-08:00

Jim has been begging for meatloaf, but who has time to bake a meatloaf for an hour on a school night?

Super Fast Mini-Meatloaves ~ $0.31 per serving, $3.25 total cost
2 lbs. ground beef ($2.50)
1 cup seasoned bread crumbs ($0.25)
2 eggs ($0.50)
4-5 dashes Worcestershire sauce
garlic powder to taste
salt and pepper to taste

1. Preheat oven to 350 degrees. Mix all ingredients together in a large bowl until well blended.
2. Spray cups in a 12-cup muffin pan. Form meat mix into 12 balls and place into muffin tin.
3. Bake at 350 degrees for 15-20 minutes.
Makes 12 servings

The Verdict
I served this with mashed sweet potatoes (Betty Crocker box, $1.20 total cost prepared, $0.40 per serving) and Green Giant Immunity Defense frozen veggies($1.00 total cost, $0.25 per serving.) Jim thanked me for finally making meatloaf and declared that the leftover minis were the perfect size for meatloaf sandwiches. Josh didn't say anything, but his demolished empty plate said it all for him. Success!

$0.35 per serving ~ Brown Lentil Soup

2009-01-27T15:51:00.000-08:00

I have a terrible cold. So I made Italian comfort food. This is what happens when I "wing it" in the crock pot!

Brown Lentil Soup ~ $0.35 per serving, $3.50 total cost
1 lb. brown lentils, picked over and rinsed ($1.00)
2 cartons (32 oz. each) vegetable broth ($2.50)
1 cup prepared tomato sauce ($0.25)
8 oz baby carrots ($0.50)
1 medium onion, chopped ($0.25)
1 tbsp. cumin
1 tbsp. dried thyme
salt and pepper to taste
grated cheese to taste

1. Combine all ingredients except grated cheese in 6 qt. CrockPot. Cook on low 8-10 hours.
2. Serve topped with grated cheese.
Makes 10 servings(!!!!!)

The Verdict
I served this with bread fresh from the breadmaker. Everyone had seconds and there is still plenty for lunch. It tastes just like my grandma used to make! If you like lentils, you will love this.

$0.35 per serving ~ Waffles and Ice Cream

2009-01-23T18:03:00.000-08:00

This is what happens when a family has a week where at least one member is sick EVERY day, and then the last workday of the week throws not one but THREE curveballs at me...

Make waffles according to recipe on box. ($0.40 total cost, $0.10 per waffle)
Scoop ice cream on top. ($2.00 for gallon of ice cream on sale plus coupon, $0.25 per serving)
Eat, enjoy, go to sleep.

$0.65 per serving ~ Harvest Beef Stew

2009-01-20T16:50:00.000-08:00

Tuesdays are usually crazy days with Josh's gymnastics lesson, so Tuesdays are always CrockPot or leftovers meals. Tonights was DELISH!

Harvest Beef Stew ~ $0.65 per serving, $6.50 total
1 lb. beef cubes ($1.50)
2 parsnips, peeled and chopped ($1.00)
1 large red onion, chopped ($0.25)
1 cup dried apricots ($0.50)
1 cup dried plums, halved ($0.50)
1/4 cup flour
pepper to taste
salt to taste
ground cloves to taste
3 and 1/2 cups chicken broth ($1.75)
1 cup apple cider ($0.50)
2 large apples, cored and cut into large chunks ($0.50)

1. Mix beef, parsnip, onion, apricots, and plums in 6 quart Crock Pot. Sprinkle flour, pepper, salt, and cloves over mixture and toss until all pieces are coated. Pour over broth and cider, mix well.
2. Cook on high 3 hours or on low 6 hours.
3. Add apples, mix, and cook for 30 minutes on high or 1 hour on low.
Makes 10 servings

The Verdict
This was absolutely fantastic! It smelled wonderful and was delicious, savory with a hint of sweetness. I served it with bread fresh out of the breadmaker. The only thing I would change would be to do it all on low rather than high, and shorten the final cooking time, as the fruits got too mushy to hold their shapes. Josh said "Mommy, this is the best dinner ever!"

Nana's $0.50 Garlic Toast and the one recipe I can't ever share...

2009-01-19T17:34:00.000-08:00

Tonight we used up the last of my heirloom meat sauce. That's the recipe I can't share... it's been passed down through many generations of little Italian peasant women. When I make it, I am makingat least 5 or 6 meals at once. So we had the last frozen container of it tonight over ravioli with my stepmom's amazing garlic toast. Jim calls it garlic crack...

Garlic Butter for Toast ~ $0.50 total cost
1 stick of butter ($0.50)
1 tsp. granulated garlic
1/2 tsp. freeze dried parsley
Sliced Italian Bread (I use leftovers!)

1. Melt butter in microwave.
2. Let butter cool slightly and mix in garlic and parsley.
3. Pour into tub and refrigerate until solid.
4. Preheat oven to 450 degrees and cover baking sheet with foil.
5. Spread garlic butter on both sides of each slice of bread.
6. Bake for 3 minutes on each side. Remove immediately.

The Verdict
I made 12 slices. There's 1 left. :)

I've been a bad, bad, Puttanesca...

2009-01-17T05:03:00.000-08:00

I've allowed myself to get so caught up in the chaos that sometimes surrouds life with kids and two working parents that I've gotten off track. I've been allowing myself to give in to the ease of ordering pizza or making grilled cheese sandwiches and tomato soup.... but everyone is getting bored, including me! Today I plan to work on a meal plan for the rest of the month. I don't want to go out and buy anything other than milk, eggs, bread, or produce (and baby formula, but I think I have enough to get through the rest of the month already.)

I tried two new recipes, but they were so disappointing I won't even post them!

Stay tuned. And while you're waiting for my next recipe, some tips for time saving:

1. When you buy meat in bulk, separate it into 2 pound packages. Most recipes call for 1 pound... but you can brown/grill/bake both pounds and refreeze half of the cooked meat for later use.

2. The crock pot is your friend. It will brown ground meat in about half an hour on the high setting... no stirring or watching needed!

3. When you get your veggies home, pre-prep them. Pick over and break up your green beans, pre-peel and chop your squash, etc. Just don't pre-wash greens and herbs unless you plan to store them wrapped in paper towels and use them quickly! Moisture will make them spoil faster.

4. If you like fresh herbs, you can freeze them! I have big bags of fresh basil, parsley, and cilantro in my freezer. I pull the bag out, cut off enough for my recipe, seal it and put it back. Herbs keep a long time frozen!

$0.90 per serving ~ Sausage and Butternut Squash Stew

2009-01-05T18:34:00.000-08:00

I had ever ingredient on hand, all things I wanted to use up, and I found this recipe in an old newspaper as I was tying up the recycling. Had to try it, since our Tuesdays have become so hectic with Josh in gymnastics and me in AquaFit class now.

Sausage and Butternut Squash Stew ~ $0.90 per serving, $7.20 total
1 large butternut squash, seeded and diced ($2.00)
3 small potatoes, peeled and diced ($0.50)
4 carrots, peeled and sliced into rounds ($0.50)
1 can green beans, drained ($0.45)
2 cups beef broth or stock ($1.75)
1 tbsp. balsamic vinegar
1 tsp. black pepper
1 tsp. crushed rosemary
1/2 pound turkey kielbasa, sliced ($1.00)
3 medium onions, chopped ($1.00)
1/4 cup cold water
2 tbsp. corn starch
Parsley to garnish

1. Combine all but last 3 ingredients in crockpot. Cover and cook on low 8 hours.
2. In a measuring cup, mix water and cornstarch and pour into the stew. Mix well and heat until liquid has thickened.
3. Serve garnished with parsley.
Makes 8 servings.

The Verdict
This was just "ok." Kind of bland, kind of boring, just kind of "there." I make better dishes with variations on these ingredients. If you try this one, play with the spices to get the flavor more interesting!

$0.48 per serving ~ Lasagna Soup

2009-01-05T18:25:00.001-08:00

Yes, two posts in one day. This was tonight's surprising dinner:

Lasagna Soup ~ $0.48 per serving, total cost $4.75
1 lb. ground beef ($2.00)
1 small chopped onion ($0.35)
1 package lasagna dinner mix ($0.75)
5 cups water
1 14.5 oz. can diced tomatoes undrained ($0.75)
1 can whole kernel corn, drained ($0.45)
1 can green beans, drained ($0.45)
2 tbsp. grated cheese, plus more to taste

1. Cook beef and onions in soup kettle over medium heat until cooked through. Drain.
2. Add lasagna sauce package (reserve noodles), water, tomatoes, corn, green beans, and 2 tbsp grated cheese. Bring to boil.
3. Reduce heat, cover and simmer 10 minutes. Add lasagna noodles.
4. Cover and simmer 10 minutes. Serve hot, with grated cheese to taste.
Makes 10 servings

The Verdict
WOW! Each of us (including Josh) ate 2 bowls and there are still 5 single serve containers left over. This was absolutely delicious and super easy. I suspect water will need to be added to the leftovers as the noodles will soak up the broth. Best with crusty bread to soak it all up!

$0.91 per serving ~ Cheater Chicken Pot Pie

2009-01-05T18:17:00.001-08:00

I belong to a mommies' board since back before my Josh was born. There are a great bunch of ladies there! We have our ups and downs but on the whole they are wonderful and supportive and fun. Michelle passed me this recipe and I HAD to try it...

Cheater Chicken Pot Pie ~ $0.91 per serving, $4.70 total
1 lb. cooked chicken breast ($2.00)
1 bag frozen mixed vegetables ($0.75)
1 can cream mushroom soup ($0.75)
1 can cream of chicken soup
1 lb. bag frozen diced potatoes (hashbrowns)
1 tube of light crescent rolls ($1.00)
1/2 C milk ($0.20)
pepper to taste

My substitutions:
Leftover french fries, diced, instead of hashbrowns (FREE!)
Golden Mushroom condensed soup, instead of cream of mushroom ($0.75)

1. Shred 1 lb. of chicken breast, mix it with frozen potatoes and mixed vegetables.
2. In a separate bowl, mix 2 cans of soup with milk. Add a pinch of pepper to taste.
3. Pour soup mixture over chicken/veggie mixture, stir to combine.
4. Pour into bottom of 9X13 baking dish, bake at 375 until bubbly, about 30 minutes.
5. Unroll tube of crescent dough, separate into 4 flat rectangles. Place onto pot-pie mixture, bake as directed on can (or until they are lightly browned, about 20 minutes).
Makes 6 servings

The Verdict
Definitely EASY. And Josh said "Delicious dinner, Mommy!" It's a hit, and it's definitely a keeper. Thanks, Michelle!

2 dinners in 1 post! Hearty Corn Chowder ($1.34 per serving) and Nana's Quiche ($1.11 per serving)

2008-12-23T16:56:00.000-08:00

I've been so swamped with holiday preparations that I forgot to post! The chowder was last night's dinner and the quiche was tonight...

Fast and Hearty Corn Chowder ~ $1.34 per serving, $5.35 total
2 tbsp. butter ($0.15)
1 medium onion, chopped ($0.35)
2 tbsp. flour
1 can corn, drained ($0.65)
2 medium potatoes, chopped ($1.00)
4 cups milk ($1.20)
8 oz. deli ham, chopped ($2.00)
white pepper
salt
nutmeg

1. Melt butter in soup pot. Saute onions until slightly colored but not brown. Add flour and make roux. Stir constantly till bubbly.
2. Add corn, potatoes, and milk. Simmer until thickened.
3. Stir in ham and spices to taste. Continue to simmer until heated through.
Makes 4-5 servings

The Verdict
Everyone enjoyed this soup. It was VERY filling. We all needed to add more salt and pepper, so you can be a bit heavy-handed with the spices, the milk soaks a lot of it up. This was SUPER fast and easy!

Nana's Quiche ~ $1.11 per serving, $6.85 total

1 Pre-made frozen pie shell ($1.80)

8 oz. deli ham, chopped ($2.00)

1 cup shredded cheese ($1.80)

3 eggs ($0.75)

1 cup heavy cream ($0.50)

2-3 Tablespoons grated cheese

1/4 teaspoon salt

pepper, to taste

1. Preheat oven to 325 degrees.

2. Bake pie shell for about 10 minutes or until golden brown.

3. Place ham in the bottom of the browned pie shell.

4. Top with grated parmesan cheese, then shredded cheese.

5. Blend slightly eggs, cream, salt and pepper and pour over cheeses.

6. Bake 45 min. to 1 hour. Should be golden brown.

7. Let the quiche sit for nearly an hour before serving for best results (and easier slicing.)
Makes 6 servings

The Verdict
My stepmom makes this, Josh calls her Nana. You can replace the ham with bacon, artichokes, or mushrooms. Play with the cheeses and spices. Ham works best with cheddar, artichokes with italian blend, and bacon with swiss. This is one of the only ways I will eat eggs!!!! Serve with a green salad for dinner, or with hash browns and fruit for brunch.

$0.77 per serving ~ Vegetarian Chili

2008-12-15T18:05:00.000-08:00

The crockpot saved my life again! I knew today would be crazy because it was Jim's first day at his new job. I didn't expect to be sick too! So Jim and Josh got a yummy hot meal and I got to go to bed as soon as I got home.

Vegetarian Chili ~$0.77 per serving
1 medium onion, chopped ($0.35)
1 small green bell pepper, chopped ($0.35)
3 14.5 oz cans diced tomatoes with mild green chiles, undrained ($3.00)
1 can red kidney beans, drained and rinsed ($0.75)
1 can pinto beans, drained and rinsed ($0.75)
3 tbsp. cocoa powder
2 tbsp. chili powder
2 tbsp. cumin
1 tbsp. brown sugar
1 package vegetable protein crumbles ($2.50)

1. Dump all ingredients except protein crumbles into crockpot. Stir well. Cook on low 8 hours.
2. Stir in protein crumbles and cook another 30 minutes. Serve.
Makes 10 servings

The Verdict

I served this to my friends J&W a while back. W is an unrepentant carnivore, so I didn't tell him it wasn't ground beef. When I told him after his first bite, he was stunned... and then asked for seconds. And thirds! This is a mainstay on my meal planning rotation.

$0.69 per serving ~ Quick & Dirty Spaghetti Sauce

2008-12-14T06:34:00.000-08:00

I've been a bad Puttanesca! Things have been so crazy preparing for the holidays that I've been making only things I've already posted, eating leftovers, or having pancake nights for the family. When both parents are music teachers, holiday frenzy takes on a whole new meaning as we are both preparing and performing numerous concerts and working on our music for our church.

SO to make up for my absence, here is my "quick and dirty spaghetti sauce". (To my long-standing friends, this is NOT my traditional sauce that takes hours to make. I have shared that recipe with only 2 people who aren't blood relatives, and I will continue to keep that one secret.) I made this last night while finishing up all my yummies for my holiday baskets.

Quick & Dirty Spaghetti Sauce~ $0.69 per serving
1 lb. spaghetti ($1.00)
1 lb. ground meatball mix (beef, pork, and veal) ($1.50)
1 tbsp. olive oil
1 onion, chopped ($0.35)
4 tbsp. minced garlic
1 large carrot, peeled and shredded ($0.10)
1 small zucchini, peeled and shredded ($0.15)
2 28 oz. cans tomato puree or crushed tomatoes ($2.00)
1 small can tomato paste ($0.40)
Salt and pepper
Oregano
Basil

1. Saute vegetables and garlic in olive oil until soft.
2. Add ground meat and brown until cooked through.
3. Add tomatoes and tomato paste, spices to taste. Saute 20 minutes.
4. Serve over cooked spaghetti.
Makes 8 servings

The Verdict
Jim loves this almost as much as my traditional meat sauce. So does Josh. And even though I'm blessed to have a kid that eats his veggies, if you shred them fine enough they disappear into the spaghetti, so it would slip by a picky eater! Serve it with good bread to sop up the leftover sauce! I prefer to use thin spaghetti or angel hair because it really grows in the pot... you get far more servings out of thinner pastas. Grandma's secret!

$0.90 per serving ~ Creamy Beef & Potato Stew

2008-12-08T17:23:00.000-08:00

I am so glad I put food in the crockpot last night... I have a wicked cold and we would have been eating microwave pizzas tonight if I hadn't!

Creamy Beef & Potato Stew ~ $0.90 per serving
1 lb. ground beef ($2.00)
1 16 oz. package frozen cut green beans ($1.00)
1 pkg. dry au gratin potato mix ($0.75)
1 tsp. dried thyme, crushed
1 tsp. garlic powder
3 cups water
1.5 cup half and half ($0.75)
Grated cheese to taste

1. Crumble ground beef into crock pot. Cook on high for 30-60 minutes, stirring occasionally, until meat is completely cooked. Drain and return beef to crockpot.
2. Add green beans, potatoes and sauce mix, and spices. Stir and pour water over mix. Cook on low 7-8 hours.
3. Stir half and half into meat mixture. Cook about 30 minutes or until completely heated. Ladle into bowls and sprinkle with grated cheese.
Makes 5 servings.

The Verdict
I didn't like this much, I thought it was kind of bland. Jim and Josh really enjoyed it though. I think I need to add more cheese. Cheese makes everything better!

One Month of Menu Planning...

2008-12-07T12:02:00.000-08:00

This is my attempt to plan out dinners so that nothing other than dairy and produce is purchased during the month of December....

12/7 - Dogs, Beans & Cornbread
12/8 - Beef & Potato Stew
12/9 - Mac n' Cheese Soup with Ham
12/10 - Vegetarian Chili
12/11 - Nana's Quiche
12/12 - Stromboli
12/13 - Dave's birthday, no dinner at home
12/14 - Creamy Wild Rice Soup
12/15 - Ham & Cheese Pie
12/16 - Kielbasa and sides
12/17 - Leftovers
12/18 - Tuna Macaroni & Cheese
12/19 - Corn Chowder
12/20 - Leftovers again
12/21 - Cheesy Sausage and Penne
12/22 - Beef & Cheddar PotPie
12/23 - Pancakes
12/24 - Christmas Eve Dinner
12/25 - Christmas Day Dinner
12/26 -Leftovers and refrigerator clean out before vacation!

I had my sister and my good friends J&W over to celebrate my birthday... I made a big pot of my I N-famous vodka sauce and two pounds of rotini. J&W brought munchy appetizers, my sister and her date brought lots of booze and some really good bread. I wound up getting a cake from Friendly's instead of ColdStone, but it was all worth it. AND there are leftovers for lunch this week!!!!

FREE - Leftovers tonight!

2008-12-04T17:23:00.000-08:00

Tonight is more leftovers... Turkey Soup and the rest of last night's biscuits! Tomorrow is my birthday... I'm thinking leftover Fettucine Alfredo and I may stop at Cold Stone Creamery for something indulgent....

Leftovers tonight...

2008-12-03T15:46:00.000-08:00

The last of the Turkey Chili with Garlic and Cheese Biscuits.

I really love GOOD leftovers! We still have Turkey Soup, Fettucine Alfredo, and Sausage Cheese Dip in the refrigerator... I can't decide which to have tomorrow!

$0.75 per serving ~ Fettucine Alfredo

2008-12-02T09:21:00.000-08:00

This is one of my all-time favorites. I haven't made it in a long time...

Fettucine Alfredo ~ $0.75 per serving
1 box whole grain fettucine ($1.00)
1 stick butter ($0.50)
2 cups heavy cream ($1.00)
2 cups grated cheese ($2.00)
white pepper
nutmeg

1. Cook fettucine according to package directions. Drain and keep warm.
2. Melt butter on stove. Blend in cream and cook until hot. Add cheese and stir until completely melted and well blended. Remove from heat and stir in spices to taste. Toss with pasta.
Makes 6 servings

The Verdict
I am amazed at how much less expensive the Market Pantry brand heavy cream at Target is, compared to the grocery store! You can replace the heavy cream with light cream, half and half, or even whole milk! Whole milk would need to cook a bit longer to thicken up. However, do NOT skimp on your grated cheese for this sauce. Use REAL parmesan or romano (I prefer romano), not the stuff in the green canister. Your tastebuds will thank you! (And the Rossano brand romano cheese at BJs in the HUGE bag? As good as the expensive hunks of cheese at the specialty store.) Thanks to Target and BJs, I can enjoy this more often.

You can add peas and ham for a heartier dish, just add frozen peas a few minutes before the pasta is finished cooking and drain them together, and add diced ham to the sauce when heating it through. ALWAYS serve with bread :)

$0.25 per serving ~ Leftover Turkey Soup

2008-12-01T17:50:00.001-08:00

This is a day and a half process... I did the first step all day Sunday and the rest overnight.

Leftover Turkey Soup ~ $0.25 per serving
Turkey Carcass (free!)
8 cups water
Salt and pepper
4 stalks celery, chopped ($1.00)
1.5 cups carrots, chopped ($1.00)
1 medium onion, chopped ($0.30)
1/2 cup uncooked rice ($0.20)
3 tbsp. balsamic vinegar
sage
thyme
rosemary
ground cloves

1. Place carcass in crockpot and pour water over it to cover. Salt and pepper to taste. Cook on low 8-10 hours.
2. Drain broth into bowl. Return broth to crockpot. Pick meat from carcass and add to broth. Add chopped vegetables, rice, and spices (to taste) to broth. Cook on low 6-8 hours.
Makes 10 servings

The Verdict
Just like Grandma makes. Serve with crusty bread to sop up all the broth!

$0.38 per serving ~ Leftover Turkey Chili

2008-11-30T16:43:00.000-08:00

Day 1 of interesting ways to cook Thanksgiving leftovers...

Turkey Chili ~ $0.38 per serving
2 tbsp. olive oil
1 medium onion, chopped ($0.25)
1 large bell pepper, chopped (free, leftover from veggie tray)
1 28 oz. can crushed tomatoes ($1.00)
4 cups cooked turkey, diced (free)
2 cups chicken broth ($1.00)
1.5 cups whole kernel corn, drained (free from leftovers)
1 tbsp. cumin
2 tbsp. chili powder
1 bay leaf
coarse salt
shredded cheese (optional)

1. Saute onion, pepper, and bay leaf in olive oil until tender. Add tomatoes, turkey, broth, and corn.
2. Stir in spices and add salt to taste. Cook until flavors are well blended, about 15-20 minutes. Remove bay leaf. Serve topped with shredded cheese if desired.
Makes 6 servings

The Verdict
I've been making this for years. We always love it! You can use 1 can of corn if you don't have any leftover... I served it with dinner rolls we had left over as well. Today I cooked the turkey carcass in water in the crock pot all day as a start to tomorrow's turkey soup. Since we were at my aunt's for the holiday and my sister's for two days after, I don't have as many leftovers as I usually do. No sweet potato muffins this year. Maybe after Christmas!

More leftovers and a sneak preview...

2008-11-26T18:36:00.001-08:00

Josh is sick for the 3rd day. We may have to do an impromptu at home Thanksgiving... we were planning to go see family but that won't happen if he wakes and his fever isn't gone!

Upcoming on Friday... my favorite uses for Thanksgiving leftovers :)

FREE!

2008-11-25T14:24:00.001-08:00

We bought a Papa John's pizza this past weekend, and I had a "free with purchase" code from Facebook, so tonight we are eating a FREE pizza from PJs.

$2.04 per serving ~ Buffalo Wing Soup and Mashed Potato Pie

2008-11-24T16:57:00.001-08:00

Buffalo Wing Soup ~ $1.60 per serving
Adapted from "A Year Of Crockpotting"
2 cups cooked and cubed chicken ($2.00)
2 tbsp minced onion
3 stalks celery, chopped ($0.25)
1/4 cup unsalted butter ($0.25)
1/4 cup flour ($0.10)
2 cups milk, no higher content than 2% ($0.75)
3/4 cup chicken broth ($1.25)
4 oz Velveeta ($1.40)
1/2 cup hot wing sauce ($0.40)

1. Make a roux with the flour and butter.
2. Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta.
3. Stir in the flour and butter mixture. Add hot sauce.
4. Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.
Makes 4 servings

Mashed Potato Pie ~ $0.44 per serving
3 cups mashed potatoes (free, leftovers!)
1 cup shredded mozzarella ($1.50)
1 cup seasoned breadcrumbs ($0.25)
Grated cheese to taste

1. Preheat oven to 350 degrees. Mix cheese and breadcrumbs into mashed potatoes.
2. Spread mixture in 8 inch pie plate. Top with grated cheese and a sprinkling of breadcrumbs.
3. Bake at 350 for 25 minutes.
Makes 4 servings

The Verdict
The soup was delicious, we each added a splash of ranch dressing. Mashed potato pie is a great way to use leftover mashed potatoes... add MORE cheese if you want it super gooey!

$1.08 per serving ~ Chicken and Biscuits

2008-11-23T16:49:00.000-08:00

It was a crazy weekend. I'm having a tough time adjusting back to the life of a working mom. Good thing we had a lot of leftovers in the house for Friday and Saturday!

Chicken and Biscuits ~ $1.08 per serving
Filling:
1 16 oz. package frozen mixed vegetables ($1.00)
2 cups cooked chicken, cubed ($2.00)
1 can condensed cream of chicken soup, undiluted ($0.70)
3/4 cup milk ($0.25)
1 cup shredded cheese ($1.50)

Biscuits:
1.5 cups baking mix ($0.60)
2/3 cup milk ($0.20)

Topping:
1/2 cup shredded cheese ($0.75)
1/2 cup french fried onions ($0.50)

1. Preheat oven to 400 degrees. Mix together all ingredients for filling and spread into a 13 X 9 baking dish. Cover and bake 15 minutes.
2. Combine baking mix and milk in another bowl. Drop by tablespoonfuls onto chicken mixture. Bake, uncovered for 25 minute or until biscuits are golden brown.
3. Top with cheese and onions. Bake 3-4 minutes longer or until cheese melts.
Makes 6 servings

The Verdict
We all really enjoyed this one. The chicken was already cooked (I defrosted and grilled 6chicken breasts on Friday so I would have some on hand for recipes I wanted to make this week) so it was super fast and easy. This makes 6 VERY large servings, so if you served it with a big salad, it would probably feed 8! It was a surprisingly elegant presentation... I could make this for company!

$0.89 per serving ~ Ham & Cheese Over Cornbread

2008-11-20T17:54:00.000-08:00

Another attempt at something that would either be wonderful or awful.

Ham & Cheese over Cornbread
1 box cornbread mix ($0.40)
1 egg ($0.15)
1/3 cup milk ($0.10)
2 tbsp flour
2 tbsp butter
1 tbsp ground mustard
1 tbsp paprika
1 tsp white pepper
1.5 cups milk ($0.50)
1 cup shredded cheddar cheese ($1.50)
12 oz. fully cooked ham, cubed ($2.50)

1. Prepare and bake cornbread with egg and milk according to package directions.
2. Melt butter in saucepan and whisk in flour and spices. Add milk, stirring constantly until well blended. Bring to boil and Stir 2 minutes.
3. Add cheese and stir till melted. Add ham and stir until heated through.
4. Slice cornbread. Pour ham mixture over cornbread to serve.
Makes 6 servings

The Verdict
This was pure comfort food. Next time I will use my Spanish smoked paprika in it... I think it will give it a delicious smoky flavor.

$1.66 per serving ~ Hawaiian Sloppy Joes with Pineapple and Glazed Carrots

2008-11-18T17:45:00.001-08:00

Back at the end of maternity leave, I watched a show and saw a recipe by R-ch--l R-y (letters omitted in case she really is as much of a draconian control freak as the tabloids say.) I loved the idea of Hawaiian-style sloppy joes, but the way she put it together seemed icky. So I made up my own version!

Hawaiian Sloppy Joes ~ $1.31 per serving
1 lb. ground beef ($2.00)
4 slices bacon, cooked and chopped ($1.25)
1 can Manwich sloppy joe sauce ($0.50)
1 can chunk pineapple ($0.50)
4 or 5 kaiser rolls, split and toasted ($1.00)

1. Brown beef on stove in large skillet. Drain. Add chopped bacon and sloppy joe sauce, heat over low heat.
2. Drain pineapple, reserving 1/2 cup of juice. Chop 1/2 cup of pineapple, set rest aside. Add chopped pineapple and reserved juice. Stir until well mixed and heat through.
3. Serve on buns.
Makes 4-5 servings, depending on the size of the rolls.

The Verdict
This was really good and a nice change of pace! If you don't want to use the canned sauce, you can make your own by mixing equal parts canned tomato sauce and red wine vinegar, then adding brown sugar and Worchestershire sauce to taste. I served it with frozen honey glazed carrots ($1.00 a box) and the rest of the pineapple on the side.

Leftovers and a brief break from the blog

2008-11-16T13:16:00.000-08:00

We're eating leftovers today.

Tomorrow is my first day back to work since June 6. I won't be blogging, since we'll be eating leftovers and I'll be exhausted. Back on Tuesday! Have a great weekend! And GO GIANTS!

$0.66 per serving ~ Veggies and Kielbasa with Rotini

2008-11-15T17:10:00.001-08:00

Veggies and Kielbasa with Rotini ~ $0.66 per serving
1 box uncooked rotini ($1.00)
1 large red bell pepper, cut into 1 inch pieces (free, from party leftovers)
1 medium onion, cut into thin wedges ($0.30)
2 cups snow peas or sugar snap peas (free, from party leftovers)
1 lb. turkey kielbasa, sliced ($2.00)
1 cup milk ($0.30)
16 oz. processed cheese, cubed ($1.65)

1. Cook penne as directed on package. Drain, cover, and keep warm.
2. Saute vegetables 4-5 minutes or until crisp-tender. Drain if necessary.
3. Add kielbasa, milk, and cheese. Simmer over low until cheese is melted and sauce is smooth, stirring constantly.
4. Add cooked rotini. Stir gently to coat. Cook a few more minutes until heated through.
Makes 8 servings

The Verdict
I usually use a box of frozen sugar snap peas, but the fresh works just as well. This is my mother-in-law's favorite dinner. I had a ton of leftovers, which is good, as I am going back to work on Monday and we could use all the leftovers as lunches that are easy to transport, heat and enjoy.

$0.88 per serving ~ Turkey Burger Pie with Salad and Green Beans

2008-11-14T15:19:00.000-08:00

This one was quick and easy.

Turkey Burger Pie ~ $0.63 per serving
1 lb. ground turkey ($1.00)
1 small onion, chopped ($0.25)
1 cup shredded cheddar cheese ($1.50)
2 eggs ($0.50)
1 cup milk ($0.30)
1/2 cup baking mix ($0.20)

1. Preheat oven to 400 degrees. Cook turkey and onion in skillet over medium heat until meat is no longer pink. Drain and transfer to 9 inch pie plate coated with cooking spray.
2. Sprinkle cheese over meat mixture.
3. In a bowl, combine eggs, milk, and baking mix. Mix well and pour over cheese.
4. Bake at 400 degrees for 25 minutes.
Makes 6 servings

The Verdict
This was filling and hearty. It wasn't amazing, but it sure went down quickly and there was no complaining! I served it with leftover salad (free) and frozen green beans ($0.25 per serving).

$0.97 per serving ~ Creamy Wild Rice Soup and Garlic & Cheese Biscuits

2008-11-13T18:33:00.000-08:00

It's been grey and rainy for nearly a week... it's time for SOUP!

Creamy Wild Rice Soup ~ $0.77 per serving
1 package quick-cooking long grain and wild rice ($1.00) ~ Rice a Roni
4 cups milk ($1.20)
1 can condensed cream of potato soup, undiluted ($0.70)
8 ounces easily melted cheese ($1.50) ~ American
1/2 pound sliced bacon, cooked and crumbled ~ ($1.75)

1. In a large pot, prepare rice according to package direction, omitting any butter or oil.
2. Stir in milk, soup and cheese, mix well over low heat until cheese is melted.
3. Garnish with crumbled bacon.
Makes 8 servings

The Verdict
I served this with Garlic & Cheese Biscuits made with Colby Jack. The soup was DELICIOUS. A few changes... it is a bit salty so I think I would use a less-salty cheese and low sodium bacon in the future. I'd also change out some of the milk for half and half so that the broth would be a bit quicker. Jim was crazy about this one.

$0.80 per serving ~ Crockpot Lasagna

2008-11-12T09:39:00.001-08:00

I haven't created a recipe out of my head for a while. So I decided to try my hand at something I've never done! I hear tell you can cook pasta in a crockpot, so why not try lasagna? I hate boiling the noodles and then trying to assemble the lasagna, so I gave it a whirl.

Crockpot Lasagna a la Trisha ~ $0.80 per serving
1 jar pre-made tomato sauce ($1.00)
1 lb. ground beef ($2.00)
1 15 oz. container of ricotta cheese ($2.50)
1 cup shredded mozzarella ($1.40)
8 lasagna noodles, broken in half ($0.50)

1. Brown ground beef on stovetop and drain. Mix cooked beef with ricotta cheese.
2. Pour enough sauce in to cover the bottom of a 6 qt. crockpot. Lay four noodle halves on the bottom. Layer 1/4 of the meat mixture onto noodles, top with a handful of cheese. Place 4 more noodle halves and pour sauce over it. Continue to layer until ingredients are gone, ending with noodles, sauce, and a sprinkling of cheese on top.
3. Cook on high for 5 hours. Turn off heat, uncover, and let stand for at least 20 minutes before serving.
Makes 8 servings

The Verdict
Wow. Wow! WOW! This was amazing! Next time I will increase the sauce and the ricotta, as iti absorbed a TON of moisture, but it was really fantastic!!! Make sure that you place everything carefully that it does NOT touch the sides or you will have a sticky mess to clean up. But YUM!!! :)

$0.20 per serving ~ Leftover Rice Pudding

2008-11-11T06:29:00.000-08:00

Jim's mom LOVES Chinese food. But she always has a ton of leftover brown rice and she gives it to us. Other than some of the rice dishes my mom used to make in the crock pot, this is one of my very favorite ways to use it up.

Leftover Rice Pudding ~ $0.20 per serving
2 cups rice, cooked (free!)
3 cups milk, any kind ($0.60)
1/4 cup white sugar ($0.05)
1/4 cup brown sugar ($0.05)
1/4 tsp salt
1/8 tsp nutmeg, to taste
2 tsp vanilla
1/2 cup raisins ($0.50)
1 tsp cinnamon, to taste

1. Combine all ingredients in saucepan.
2. Heat over medium high heat and stir often until milk and rice thicken, about 20 minutes.
3. Serve warm or chill, if desired.
Makes 6 servings

The Verdict
Jim and Josh both love rice pudding more than any other dessert, so I love to make this for them. You can use any type of milk or cream or a combination. Omit the raisins, substitute golden raisins, cranberries, or cherries. Use all white or all brown sugar. Change the proportions of spices if you want. (If you want to make an Indian-style pudding, subsitute honey for both sugars, chopped dates for the raisins, and use ginger and cardamom in addition to the nutmeg and cinnamon. )

$0.43 per serving ~ Trisha's IN-famousVodka Sauce

2008-11-11T06:16:00.000-08:00

We're having Jim's dad and stepmom over today, and I really need to clean. Fortunately, I have a large container of vodka sauce in my freezer! There's plenty of pasta in the house and I've got Italian Herb bread in the breadmaker!

I call this my INfamous vodka sauce after the movie "The Three Amigos". "You know, IN-famous? That means more than famous!"

Trisha's IN-famous Vodka Sauce ~ $0.43 per serving not including pasta
1/2 cup of butter ($0.50)
1 large onion, chopped ($0.35)
1 cup of vodka ($1.50)
2 28 oz. cans of crushed tomatoes ($2.00)
1 quart of half and half, light cream, or heavy cream ($2.50)
Salt and pepper

1. Melt butter in large pot. Saute onion until translucent.
2. Add vodka, simmer for at least 10 minutes, stirring occasionally.
3. Add tomatoes, simmer for at least 15 minutes, stirring occasionally.
4. Add cream, stir until well blended. Add salt and pepper to taste. Simmer for at least 15 minutes. Serve over freshly cooked pasta.
Makes 16 servings

The Verdict
Everyone I know loves this sauce. It's flavorful and comforting, and great with garlic bread. I usually pour some of the freshly made sauce over a pound of pasta, then split the rest into 3 equal sized containers to freeze for future meals. This sauce can be frozen up to 6 months. I love only having to put the effort in on one day, and knowing there's three more super-fast meals in the freezer afterwards!

Leftovers today

2008-11-10T18:49:00.000-08:00

We had kind of a crazy day, so it was nothing but leftovers. I am exhausted so just a preview of tomorrow's post...

"leftover" rice pudding

AND

Trisha's INfamous Vodka Sauce!!!!

$0.53 per serving ~ Football Food! Sausage Cheese Dip

2008-11-09T06:11:00.000-08:00

Another Sunday, another pot full of dip to enjoy...

Sausage Cheese Dip ~ $0.53 per serving
1 pound ground sausage, any type ($2.80)
1 2 pound loaf processed cheese, cubes ($3.80)
1 cup sour cream ($1.00)
1 14 oz. can diced tomatoes with green chiles, drained ($1.00)

1. Brown sausage evenly. Drain and set aside.
2. Melt cubed processed cheese over medium heat, stirring often.
3. Add browned sausage, sour cream, and diced tomatoes. Mix until well blended. Transfer to crock pot to keep warm.
4. Serve with pita chips, tortilla chips, or corn chips.
Makes 64 servings!!!!

The Verdict
We'll also have veggies and hummus so we're not eating nothing but garbage all day. This is some seriously tasty garbage, though! I use turkey sausage, lite sour cream, and the low-fat Velveeta just to take the edge off of how bad it is. I make no bones about the fact that this is BAD for you. That may be why we only have it once in a blue moon...

$0.18 per serving ~ Monster Cookies on leftovers day!

2008-11-08T04:57:00.000-08:00

We have so many leftovers in the fridge I think we will eat leftovers all weekend!

Breakfast ~ $0.35
Eggo waffles ($0.15)
Grapes ($0.20)

Lunch ~ FREE
Leftover Cheesy Sausage & Penne

Dinner ~ FREE
Leftover Healthier Carbonara

Monster Cookies ~$0.18 per serving
1 cup shortening, softened ($0.50)
2 cups white sugar ($0.25)
2 cups packed brown sugar ($0.25)
3 cups peanut butter ($1.00)
6 eggs ($1.50)
1 1/2 teaspoons corn syrup
1 1/2 teaspoons vanilla extract
4 teaspoons baking soda
9 cups rolled oats ($1.00)
6 oz candy-coated milk chocolate pieces ($1.00)
6 oz pound semisweet chocolate chips ($1.00)

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the shortening, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
3. Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.
Makes 72 cookies.

The Verdict
These are some of my very favorite "comfort on a cold day" cookies. Perfect with a glass of milk and the recipe makes a TON! You can freeze extras and zap them in the microwave for 10 seconds later on. The cookies are HUGE, and two make up one serving.

$0.61 per serving ~ Sweet and Spicy Lentil Stew with Cornbread

2008-11-07T09:03:00.000-08:00

This recipe looked too good not to try!

Sweet and Spicy Lentil Stew ~ $0.41 per serving
1 tbsp. olive oil
1 large onion, chopped ($0.35)
1 small bell pepper, chopped (free, leftovers from the party!)
2 tbsp. minced garlic
2 tbsp. chili powder, or more to taste
1 1/2 cups dried lentils ($1.15)
1 28 oz. can crushed tomatoes ($1.00)
1/3 cup dark unsulphured molasses ($0.50)
1 tsp. ground allspice
1 tbsp. ground ginger
Salt and pepper
Cayenne pepper if desired
2 cups water
1 cup apple juice ($0.25)

1. Heat the oil in a large skillet. Add onion, bell pepper and garlic, saute until softened. Stir in chili powder and cook another minute.
2. Transfer the mixture to a large slow cooker. Add lentils, tomatoes, molasses, and allspice. Season with salt and pepper, and cayenne if desired. Stir in water and apple juice. Cverand cook on low for 8 hours. Add more water is stew is too thick.
Makes 8 servings.

The Verdict
I served this with cornbread... we love cornbread here! (The mix I use costs about $0.90 fully prepared and makes 9 servings.) It was good, but I left out the cayenne because I was afraid it would be too spicy. That was a mistake! It was all sweet! I will definitely add cayenne or hot sauce to the leftovers when I eat them. This is nice for a change of pace but won't be a new "staple" meal for us.

$0.65 per serving ~ Healthier Carbonara

2008-11-06T20:34:00.000-08:00

Sorry this post is late, we had some craziness last night and I didn't get to finish my update. Carbonara is one of my favorite dishes, and SOOOO bad for you, so I came up with a good healthy version!

Healthier Carbonara ~ $0.65 per serving
1 12 oz. package of whole grain fettucine ($1.75)
1 cup frozen green peas ($0.50)
4 slices center cut bacon ($0.85)
1 small onion, chopped ($0.30)
3 tbsp. minced garlic
1 tsp. thyme
3/4 cup fat free half and half ($0.50)
3/4 cup grated cheese ($1.00)

1. Cook pasta according to package directions. Three minutes before pasta is supposed to be done, add peas to the pot. Drain, reserving 1 cup of cooking liquid.
2. Meanwhile, cook bacon in large skillet until crispy. Remove bacon from pan and set aside. Discard all but 2 tbsp. of bacon drippings. Add onion to pan and saute until soft. Add garlic and thyme and cook another minute.
3. Stir in pasta and peas, reserved cooking liquid, and half and half. Cook until warmed through. Add cheese and crumbled bacon. Stir and serve.
Makes 6 servings.

The Verdict
Wow! I will never order carbonara again... this is so EASY! Serve with crusty bread and enjoy, enjoy, enjoy!

$0.87 per serving ~ Dogs, Beans n' Cornbread

2008-11-05T14:26:00.000-08:00

This is a family favorite, and on a miserably cold & dreary day this felt like comfort food. Strictly speaking this isn't the healthiest meal, but it is wonderfully flavorful and fun.

Dogs, Beans n' Cornbread ~ $0.87 per serving
1 28 oz. can baked beans ($1.67)
1 package hot dogs, halved lengthwise and sliced ($2.00)
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. spicy brown mustard
1 package corn bread mix ($0.50)
1 egg ($0.25)
1/3 cup milk ($0.10)
4 oz. shredded cheddar cheese ($0.70)

1. Preheat oven to 350 degrees. Combine first 5 ingredients in a bowl and transfer to a greased baking dish.
2. Prepare cornbread mix according to package direction (Jiffy brand uses the egg and milk.) Stir in cheese. Drop by spoonfuls onto bean mixture.
3. Bake uncovered at 350 for 45 minutes.
Makes 6 servings.

The Verdict
Yum. And I served it with the leftover green beans from yesterday so we would have a little something healthy with all this evil...

$2.25 per serving ~ An All-American Dinner

2008-11-04T17:31:00.000-08:00

In honor of election day, we went all-American!

Hamburgers (Burgers $4.00, day old rolls $1.00)
Baked Beans ($1.25)
Green Beans ($0.75)

Baked Basil Fries ~ $0.50 per serving
1/2 cup grated cheese ($1.00)
2 tbsp. olive oil
dried basil
garlic powder
4 medium Yukon Gold potatoes ($1.00)

1. Preheat oven to 425 degrees. Combine cheese, oil, basil, and garlic powder in a bowl.
2. Cut potatoes ontp 1/4 inch sticks. Add to cheese mixture, toss to coat. PLace in a large baking pan coated with cooking spray.
3. Bake at 425 degrees for 15 minutes. Turn potatoes, bake 15-20 minutes longer.

The Verdict
Quick, easy, delicious, and pretty healthy. Always a crowd pleaser, and Jim has leftovers for lunch tomorrow.

$0.90 per serving ~ Cheesy Sausage and Penne

2008-11-03T15:56:00.000-08:00

Julia had a very rough day... I needed comfort food.

Cheesy Sausage and Penne ~ $0.90 per serving
1 box whole wheat penne ($1.00)
1/4 cup butter ($0.25)
1/3 cup flour ($0.05)
salt
Italian seasonings
pepper
garlic powder
3 cups milk ($0.60)
2 cups shredded Italian-style cheese ($2.80)
1/2 cup grated cheese ($0.50)
16 oz. smoked turkey sausage, sliced ($2.00)
3 cups steamed broccoli florets (free ~ leftover from Saturday's party!)

1. Preheat oven to 350 degrees. Cook and drain pasta according to package directions. Steam broccoli.
2. While pasta is cooking, melt butter in a large saucepan. Stir in flour, salt, pepper, garlic powder, and Italian seasonings to taste. Cook over medium-low heat, stirring, until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute, then remove from heat. Stir in Italian cheese and 1/4 cup grated cheese until melted.
3. Gently stir pasta, sausage, and broccoli into cheese sauce. Pour into large backing dish. Sprinkle with remaining grated cheese and extra pepper ifdesired. Bake uncovered 30 minutes.
Makes 8 servings

The Verdict
I played with this recipe tonight... I've made it before, but without the veggies added into the baking dish. That was an experiment. I also didn't want to open another bag of shredded cheese, so I used half Italian cheese and half cheddar jack. It came out GREAT!!!! I will try this again with different vegetables, but this was a big hit. This works with any kind of pre-cooked sausage. I've made it with kielbasa as well as beef smoked sausage... so far, there are no bad choices!

$0.30 per serving ~ Butterscotch Pumpkin Cupcakes

2008-11-02T05:34:00.000-08:00

We're heading off to my sister's house today to celebrate my nephew's birthday. No cooking for me, but I baked these yesterday and they were a BIG hit!

Butterscotch Pumpkin Cupcakes ~ $0.30 per serving
1 and 3/4 cup white whole wheat flour ($0.05)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs, lightly beaten ($0.50)
1 cup canned pumpkin puree ($0.90)
1/2 cup canola oil ($0.15)
1/2 cup honey ($0.35)
1/3 cup water
1/2 cup chopped walnuts (optional) ($0.40)
1 cup butterscotch chips ($1.00)

Frosting:
4 oz. cream cheese, softened ($0.50)
2 tbsp. butter, softened ($0.15)
1/2 tsp. vanilla extract
1 cup confectioners' sugar ($0.50)

1. Preheat oven to 350 degrees. In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey, and water in a separate bowl, miz well. Stir wet mixture into dry mixture just until combined. Fold in nuts and chips.
2. Fill foil muffin cups 3/4ths full. Bake 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completel.
3. For frostin: beat cream cheese, butter, and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes.
Makes 15 servings.

The Verdict
These were amazing. If I hadn't given the leftovers to my pregnant friend who loved them so much, we'd be eating them for breakfast :)

Pot Luck Open House! ~ $0.10 per serving ~ Super Rich Chocolate Cupcakes

2008-11-01T19:03:00.001-07:00

I had my yearly Autumn/Halloween party today. Since we're at the end of our savings for my maternity leave I decided to make it a potluck, and WOW was that a good idea! J&W brought this amazing pork and cabbage crockpot, L&B brought fantastic veggies and dip, Mr. G. brought yummy tomato, garlic and rosemary bread, and M&D brought an apple pie from Linvilla... I was very motivated so I made the Autumn Sausage Casserole again as well as some desserts. Here is one of the lovely cupcakes...

Super Rich Chocolate Cupcakes ~ $0.10 per serving
(These are 1 point for those doing WW!!!)
1 box devil's food cake mix ($1.00)
1 15 oz. can pumpkin puree ($1.25)
2 tbsp water
1/2 cup mini chocolate chips ($0.50)

Stir all ingredients together until well blended. Spoon into 18 cupcake cups and bake according to package directions. Makes 18 servings.

The Verdict
There are only 2 left. I topped these with a dollop of cream cheese icing, but if you are on WW and want to keep this to 1 point, top with a dollop of sugar-free Cool Whip!

FREE - Leftovers tonight, and homemade pita chips!

2008-10-31T08:25:00.000-07:00

I have to be honest, I had planned a nice creamy wild rice soup for tonight... but then I looked in the fridge. I can't cook! We still have Pasta e Fagioli, Indian Lentil Soup, and Tuna Mac n'Cheese! Plus we're having a Halloween pot luck tomorrow, so we'll have MORE leftovers... at least it's a cheap weekend after dinner out last night! I think I'll throw some bread in the bread maker.

Here's something to add to the healthy snacks list:

Homemade Pita Chips
1 package whole wheat pitas (I buy them day-old at my bakery, it's usually $1.00 a package!)
Spices of your choice
Olive Oil in a spray atomizer

Cut pita into small pieces and spread out on baking tray. Spritz with oil, then sprinkle with spices. Bake at 400 degrees for 10-15 minutes or until browned. Use with the healthy dips I posted earlier! Some favorite spice combinations - garlic and grated cheese, oregano and a pinch of cayenne pepper, chinese five spice, sea salt and cracked black pepper, or even cinnamon sugar!

Healthy and Cheap Snacks

2008-10-30T06:43:00.000-07:00

These are hard to break down for servings, so I'll just give a cost for the entire recipe.

Hummus, Josh-style ~ $1.75
2 tbsp. minced fresh garlic
2 15 oz cans of garbanzo beans, drained and rinsed ($1.00)
1 packet ranch dressing mix ($0.75)
1/3 cup lemon juice
1/2 cup water
1/4 cup olive oil
pinch salt

Puree all ingredients together in blender or food processor. Chill in refrigerator at least 1 hour. Serve with pita and/or cut veggies.

Peanut Butter Yogurt Dip ~ $1.50
1 cup peanut butter ($1.25)
1/4 cup plain or vanilla yogurt ($0.25)

Warm peanut butter gently in microwave for 10-20 seconds, just until slightly softened. Stir in yogurt until completely blended. Serve with cut veggies or fruits.

Better than French Onion Dip ~ $1.50
1/2 cup plain unsweetened yogurt ($0.50)
1/4 cup ricotta cheese ($0.50)
1 packet French Onion Soup Mix ($0.50)

Blend all ingredients together until smooth. Dip veggies or chips!

Guiltless Bacon Cheese Munchies ~ $2.93
1 small celery heart, cut into 2 inch pieces ($1.50)
Lite cheddar cheese spread ($2.75 per tub, use about 1/4 of it for a cost of $0.68)
Bac-Os Bacon Chips ($3.00 per package, use about 1/4 of it for a cost of $0.75)

Warm cheese in microwave about 20 seconds. Spread cheese into hollow of celery, sprinkle with bacon bits. YUM! The Bac-Os bits are actually soy, but they taste so good!

Notes
Each of these recipes makes more than enough for 2 adults and a toddler, so the cost spreads out over a few different snack times!