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!
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Sunday, May 1, 2011
Friday, March 26, 2010
$0.39 oer serving ~ Super Fast Rotini with White Beans
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 :)
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 :)
Wednesday, February 10, 2010
$0.63 per serving ~ No Tomato Pasta Fazool
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!
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!
Tuesday, March 31, 2009
$0.65 per serving ~ Beef and Bean Medley
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 sugar1/2 cup water
1/2 tsp. pepper1. 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.
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
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!!!!
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!!!!
Monday, February 23, 2009
$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.
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.
Monday, February 16, 2009
$0.59 per serving ~ "Josh's Favorites" Soup
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!
"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!
Monday, December 15, 2008
$0.77 per serving ~ Vegetarian Chili
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
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.
Wednesday, November 5, 2008
$0.87 per serving ~ Dogs, Beans n' Cornbread
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...
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...
Tuesday, October 28, 2008
$0.49 per serving ~ Indian Coconut Curried Lentil Soup
Cold and rainy today... and I'm still congested, so a nice, spicy soup is on the menu! I want to thank Karen for the tip about Target... I went to one yesterday and they have the cheapest canned beans and spices of anywhere I've gone! Yay!
Indian Coconut Curried Lentil Soup ~ $0.49 per serving
1 15oz. can garbanzo beans ($0.55)
1 cup dried lentils ($0.75)
1 can corn ($0.45)
1 can lite coconut milk ($1.25)
1 cup frozen shelled edamame ($1.00)
1 cup broth of your choice ($1.50)
1 small onion sliced thinly ($0.35)
1 tbsp. grated ginger
1 tsp. curry powder
1 tsp. five spice powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients in crockpot. Cook on low for 6 hours. Makes 12 servings.
The Verdict
It was thicker than soup, so I stirred in more broth just before serving. Josh LOVED it! Jim pronounced it "fine" which is big because he really doesn't like curry to begin with. It was not too spicy, and just right for a cold and rainy day.
Edited to add: when packing up leftovers, I discovered that this makes MUCH more soup than I'd anticipated! 12 SERVINGS!!!! And thank goodness I set up the crockpot, we had a power outage fron 6 pm to midnight!!!!
Indian Coconut Curried Lentil Soup ~ $0.49 per serving
1 15oz. can garbanzo beans ($0.55)
1 cup dried lentils ($0.75)
1 can corn ($0.45)
1 can lite coconut milk ($1.25)
1 cup frozen shelled edamame ($1.00)
1 cup broth of your choice ($1.50)
1 small onion sliced thinly ($0.35)
1 tbsp. grated ginger
1 tsp. curry powder
1 tsp. five spice powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients in crockpot. Cook on low for 6 hours. Makes 12 servings.
The Verdict
It was thicker than soup, so I stirred in more broth just before serving. Josh LOVED it! Jim pronounced it "fine" which is big because he really doesn't like curry to begin with. It was not too spicy, and just right for a cold and rainy day.
Edited to add: when packing up leftovers, I discovered that this makes MUCH more soup than I'd anticipated! 12 SERVINGS!!!! And thank goodness I set up the crockpot, we had a power outage fron 6 pm to midnight!!!!
Saturday, October 25, 2008
$1.01 per serving ~ Bean Picadillo with Rice Pilaf and Corn Bread ~ Three meals in one!
It's the weekend, and I am sick as a dog! Thank goodness Jim cooked breakfast...
Breakfast
$0.30 per serving ~ Stuffed French Toast
4 slices of bread, halved with crusts cut off ($0.40)
4 tbsp ricotta cheese ($0.25)
2 tbsp jam of your choice ($0.15)
1 egg ($0.25)
1/2 cup milk ($0.15)
1 tsp. vanilla
1. Spread 4 bread halves with ricotta and the other 4 with jam. Make into sandwiches.
2. Combine egg and milk to make egg wash. Dip sandwiches in egg wash and cook on griddle.
Makes 4 servings
Lunch
Grilled Cheese sandwiches served with carrots and ranch dressing
Dinner
Bean Picadillo ~ $0.56 per serving
2 14.5 oz cans pinto, black, or great northern beans ($2.00)
1/2 red onion, chopped ($0.35)
1 cup raisins ($1.00)
2 tsp. chili powder
1 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. pepper
2 tbsp. minced garlic
2 medium apples, peeled and finely chopped ($0.85)
2 14.5 oz. cans diced tomatoes with green chiles, undrained ($2.00)
1/2 cup slivered almonds, toasted ($0.50)
1. Mix all ingredients except almonds in a large crockpot.
2. Cook on low 4 hours or until most of the liquid is absorbed.
3. Remove 2 cups (4 servings) into a separate container (I did this twice.) Can be refrigerated up to 4 days or frozen up to 4 months.
4. Stir almonds into remaining mixture and serve.
Makes 12 servings!!!
The Verdict
This recipe is usually made with ground beef (I got it from my girlfriend Jenny R a few years back and we LOVE it). But I couldn't be bothered defrosting the beef, and I had thebeans, so I figured, what the heck? I love this big gigantic recipe... we're having the picadillo in burritos on Monday, and I froze the second container to enjoy later in the month.
It was spicier than I expected, so we stirred in some sour cream and WHOA was it good! Jim's mom loved it, and so did Josh. I served it over rice pilaf (I only buy boxed rices on 10 for $10 sales) and found a Tex-Mex cornbread "beer bread" mix in the closet to go with it. Yum! Definitely making burritos with it Monday... adding cheese, wrapping it in tortillas, and dipping it in sour cream. It's going to be awesome :)
Breakfast
$0.30 per serving ~ Stuffed French Toast
4 slices of bread, halved with crusts cut off ($0.40)
4 tbsp ricotta cheese ($0.25)
2 tbsp jam of your choice ($0.15)
1 egg ($0.25)
1/2 cup milk ($0.15)
1 tsp. vanilla
1. Spread 4 bread halves with ricotta and the other 4 with jam. Make into sandwiches.
2. Combine egg and milk to make egg wash. Dip sandwiches in egg wash and cook on griddle.
Makes 4 servings
Lunch
Grilled Cheese sandwiches served with carrots and ranch dressing
Dinner
Bean Picadillo ~ $0.56 per serving
2 14.5 oz cans pinto, black, or great northern beans ($2.00)
1/2 red onion, chopped ($0.35)
1 cup raisins ($1.00)
2 tsp. chili powder
1 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. pepper
2 tbsp. minced garlic
2 medium apples, peeled and finely chopped ($0.85)
2 14.5 oz. cans diced tomatoes with green chiles, undrained ($2.00)
1/2 cup slivered almonds, toasted ($0.50)
1. Mix all ingredients except almonds in a large crockpot.
2. Cook on low 4 hours or until most of the liquid is absorbed.
3. Remove 2 cups (4 servings) into a separate container (I did this twice.) Can be refrigerated up to 4 days or frozen up to 4 months.
4. Stir almonds into remaining mixture and serve.
Makes 12 servings!!!
The Verdict
This recipe is usually made with ground beef (I got it from my girlfriend Jenny R a few years back and we LOVE it). But I couldn't be bothered defrosting the beef, and I had thebeans, so I figured, what the heck? I love this big gigantic recipe... we're having the picadillo in burritos on Monday, and I froze the second container to enjoy later in the month.
It was spicier than I expected, so we stirred in some sour cream and WHOA was it good! Jim's mom loved it, and so did Josh. I served it over rice pilaf (I only buy boxed rices on 10 for $10 sales) and found a Tex-Mex cornbread "beer bread" mix in the closet to go with it. Yum! Definitely making burritos with it Monday... adding cheese, wrapping it in tortillas, and dipping it in sour cream. It's going to be awesome :)
Tuesday, October 21, 2008
$0.94 per serving ~ Mediterranean Minestrone Soup and Garlic Bread
Based on Grandma's recipe...
Mediterranean Minestrone Soup ~ $0.94 per serving ~
3 medium carrots, sliced ($0.75)
1 medium onion, chopped ($0.35)
1 cup water
1 packet seasoning ($1.00)
1 28 oz. can diced tomatoes, undrained ($1.00)
1 15 oz. can beans of your choice ($1.00)
1 6 oz. can tomato paste ($0.60)
1 can green beans ($0.45)
1 cup uncooked small macaroni ($0.50)
1 cup water
Grated cheese
1. Mix all ingredients except green beans, macaroni, second cup of water, and cheese in slow cooker.
2. Cover and cook on Low setting for 6-8 hours
3. Stir in green beans, water, and macaroni. Increase setting to High. Cover and cook 20 minutes.
4. Serve sprinkled with cheese.
Makes 6 servings.
The Verdict
I used some frozen semolina bread to make garlic bread, just slathered it with butter and garlic and parsley and toasted it under the broiler. I always save random ends of bread for this! When I made this I used garbanzo beans and a Red Monkey "Mediterranean Mojo" seasoning packet. If I didn't have that in the cupboard, I'd have used garlic powder, oregano, basil, salt, pepper, and a pinch of sugar. Any seasoning packet you like will do, or experiment with the spices in your cupboard. I definitely needed more seasoning... it was missing something.
It was good. Not great, but good. It makes a lot and is very filling. I'm sure I'll make it again, it tends to be a solid winter option in this house :)
Mediterranean Minestrone Soup ~ $0.94 per serving ~
3 medium carrots, sliced ($0.75)
1 medium onion, chopped ($0.35)
1 cup water
1 packet seasoning ($1.00)
1 28 oz. can diced tomatoes, undrained ($1.00)
1 15 oz. can beans of your choice ($1.00)
1 6 oz. can tomato paste ($0.60)
1 can green beans ($0.45)
1 cup uncooked small macaroni ($0.50)
1 cup water
Grated cheese
1. Mix all ingredients except green beans, macaroni, second cup of water, and cheese in slow cooker.
2. Cover and cook on Low setting for 6-8 hours
3. Stir in green beans, water, and macaroni. Increase setting to High. Cover and cook 20 minutes.
4. Serve sprinkled with cheese.
Makes 6 servings.
The Verdict
I used some frozen semolina bread to make garlic bread, just slathered it with butter and garlic and parsley and toasted it under the broiler. I always save random ends of bread for this! When I made this I used garbanzo beans and a Red Monkey "Mediterranean Mojo" seasoning packet. If I didn't have that in the cupboard, I'd have used garlic powder, oregano, basil, salt, pepper, and a pinch of sugar. Any seasoning packet you like will do, or experiment with the spices in your cupboard. I definitely needed more seasoning... it was missing something.
It was good. Not great, but good. It makes a lot and is very filling. I'm sure I'll make it again, it tends to be a solid winter option in this house :)
Thursday, October 16, 2008
$0.83 per serving ~ Pasta e Fagioli and Garlic and Cheese Biscuits
I knew my friend Karen would think I stole this from her, but this is my own recipe, from an attempt to cut down the recipe the way Grandma used to make it... She has a great recipe posted on her blog so check it out if you want one with more veggies...
Pasta e Fagioli ~ $0.63 per serving
2 tbsp. olive oil
2 tbsp. minced garlic
1 14.5 oz. can diced tomatoes with Italian seasoning ($1.00)
2 tsp. parsley
1 tsp. basil
1/2 tsp. oregano
1 15 oz. can cannellini beans, rinsed and drained ($1.00)
Salt and pepper
8 oz. small macaroni, cooked. ($0.50)
Grated cheese
1. Saute garlic in 1 tbsp oil until brown over medium heat. Cook macaroni in a separate pot. Drain, toss w/ 1 tbsp. olive oil, cover and keep warm.
2. Stir in tomatoes and cook until bubbly.
3. Add spices and simmer until tomatoes soften, about 15 minutes. Break up tomatoes with back of spoon if they are too large.
4. Add beans and cook until heated through. Season with salt and pepper.
5. Place a scoop of pasta in a bowl, ladle tomato mixture over it and toss thoroughly. Top with grated cheese to taste. Makes 4 servings.
Garlic and Cheese Biscuits ~ $0.20 per serving
2 cups all-purpose flour ($0.05)
1 pinch baking powder
1 pinch salt
1/3 cup shortening
1/2 cup shredded Italian cheese ($1.00)
2/3 cup milk ($0.20)
1/4 tsp. garlic powder
1. Preheat oven to 450 degrees.
2. Combine first 3 ingredients in a bowl. Cut in shortening with a fork. Mix in cheese.
3. Stir milk in with a fork just until moist.
4. Drop by rounded tablespoonfuls onto greased baking sheet.
5. Bake at 450 for 9 to 11 minutes or until golden brown.
6. Combine melted butter and garlic in small bowl. Brush over biscuits while warm.
Makes 12 biscuits/6 servings.
The Verdict
I did a few things differently than the recipe for the pasta fagioli. I got a ton of tomatoes and peppers from a neighbor at the end of the summer, so I jarred them after cooking them together with onions, garlic, and spices. So I replaced the diced tomatoes and all the spices with my jar... it was delicious! I have a business idea now... "Puttanesca's Pasta e Fagioli, just add pasta and fagioli!" Hm, maybe not. Josh wasn't nuts about the pasta e fagioli, but he did eat a decent amount of it. The biscuits, on the other hand, were a SMASHING success. We should have had 6 left over... we only had 4. Oh well, guess I can make more, and I can change-up the cheese based on what the main dish is. Colby Jack with Mexican, Cheddar with beef stew, ah, the possibilities are endless...
Pasta e Fagioli ~ $0.63 per serving
2 tbsp. olive oil
2 tbsp. minced garlic
1 14.5 oz. can diced tomatoes with Italian seasoning ($1.00)
2 tsp. parsley
1 tsp. basil
1/2 tsp. oregano
1 15 oz. can cannellini beans, rinsed and drained ($1.00)
Salt and pepper
8 oz. small macaroni, cooked. ($0.50)
Grated cheese
1. Saute garlic in 1 tbsp oil until brown over medium heat. Cook macaroni in a separate pot. Drain, toss w/ 1 tbsp. olive oil, cover and keep warm.
2. Stir in tomatoes and cook until bubbly.
3. Add spices and simmer until tomatoes soften, about 15 minutes. Break up tomatoes with back of spoon if they are too large.
4. Add beans and cook until heated through. Season with salt and pepper.
5. Place a scoop of pasta in a bowl, ladle tomato mixture over it and toss thoroughly. Top with grated cheese to taste. Makes 4 servings.
Garlic and Cheese Biscuits ~ $0.20 per serving
2 cups all-purpose flour ($0.05)
1 pinch baking powder
1 pinch salt
1/3 cup shortening
1/2 cup shredded Italian cheese ($1.00)
2/3 cup milk ($0.20)
1/4 tsp. garlic powder
1. Preheat oven to 450 degrees.
2. Combine first 3 ingredients in a bowl. Cut in shortening with a fork. Mix in cheese.
3. Stir milk in with a fork just until moist.
4. Drop by rounded tablespoonfuls onto greased baking sheet.
5. Bake at 450 for 9 to 11 minutes or until golden brown.
6. Combine melted butter and garlic in small bowl. Brush over biscuits while warm.
Makes 12 biscuits/6 servings.
The Verdict
I did a few things differently than the recipe for the pasta fagioli. I got a ton of tomatoes and peppers from a neighbor at the end of the summer, so I jarred them after cooking them together with onions, garlic, and spices. So I replaced the diced tomatoes and all the spices with my jar... it was delicious! I have a business idea now... "Puttanesca's Pasta e Fagioli, just add pasta and fagioli!" Hm, maybe not. Josh wasn't nuts about the pasta e fagioli, but he did eat a decent amount of it. The biscuits, on the other hand, were a SMASHING success. We should have had 6 left over... we only had 4. Oh well, guess I can make more, and I can change-up the cheese based on what the main dish is. Colby Jack with Mexican, Cheddar with beef stew, ah, the possibilities are endless...
Subscribe to:
Posts (Atom)