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.
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Wednesday, January 27, 2010
Wednesday, October 14, 2009
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!
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!
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.
Sunday, March 29, 2009
$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.
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.
Monday, March 16, 2009
$1.35 per serving ~ Steak & Guinness Pot Pie
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.
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.
Monday, March 2, 2009
$0.33 per serving ~ Creamy Ham Chowder
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!
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!
Tuesday, February 3, 2009
$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.
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.
Tuesday, January 27, 2009
$0.35 per serving ~ Brown Lentil Soup
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.
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.
Tuesday, January 20, 2009
$0.65 per serving ~ Harvest Beef Stew
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!"
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!"
Monday, January 5, 2009
$0.90 per serving ~ Sausage and Butternut Squash Stew
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!
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!
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.
Monday, December 8, 2008
$0.90 per serving ~ Creamy Beef & Potato Stew
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!
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!
Monday, December 1, 2008
$0.25 per serving ~ Leftover Turkey Soup
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!
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!
Monday, November 24, 2008
$2.04 per serving ~ Buffalo Wing Soup and Mashed Potato Pie
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!
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!
Wednesday, November 12, 2008
$0.80 per serving ~ Crockpot Lasagna
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!!! :)
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!!! :)
Sunday, November 9, 2008
$0.53 per serving ~ Football Food! Sausage Cheese Dip
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...
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...
Friday, November 7, 2008
$0.61 per serving ~ Sweet and Spicy Lentil Stew with Cornbread
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.
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.
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 :)
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