$0.81 per serving ~ Quickest Ever Chicken Pot Pie

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!

Josh's Star Wars Stew

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!

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

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.

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

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...

$1.38 per serving ~ Veal Bolognese

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

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.

$0.35 per serving ~ Cowboy Chicken Mac N Cheese

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...

$1.00 per serving ~ Apple Pie Pork Chops with Stuffing

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.

$0.51 per serving ~ Vegetable Shepherd's Pie

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

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.

$0.92 per serving ~ Upside Down Pizza Casserole

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.

$0.67 per serving ~ Rosemary Apricot Spaghetti

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!

$0.80 per serving ~ Chickpea-Tomato Ragout over Couscous

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

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...

$1.00 per serving ~ Mom's Famous Onion Soup

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

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.

$0.91 per serving ~ Cheater Chicken Pot Pie

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)

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

Add Cooking Step
If you want to change the order of the directions list, just drag a step to a new location (it will automatically re-number itself).">

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.

$0.75 per serving ~ Fettucine Alfredo

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 :)

$0.38 per serving ~ Leftover Turkey Chili

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!