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.
Showing posts with label one dish meals. Show all posts
Showing posts with label one dish meals. Show all posts
Saturday, March 7, 2009
Tuesday, February 17, 2009
$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...
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...
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!
$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!
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!
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!
Sunday, November 30, 2008
$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!
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!
Sunday, November 23, 2008
$1.08 per serving ~ Chicken and Biscuits
It was a crazy weekend. I'm having a tough time adjusting back to the life of a working mom. Good thing we had a lot of leftovers in the house for Friday and Saturday!
Chicken and Biscuits ~ $1.08 per serving
Filling:
1 16 oz. package frozen mixed vegetables ($1.00)
2 cups cooked chicken, cubed ($2.00)
1 can condensed cream of chicken soup, undiluted ($0.70)
3/4 cup milk ($0.25)
1 cup shredded cheese ($1.50)
Biscuits:
1.5 cups baking mix ($0.60)
2/3 cup milk ($0.20)
Topping:
1/2 cup shredded cheese ($0.75)
1/2 cup french fried onions ($0.50)
1. Preheat oven to 400 degrees. Mix together all ingredients for filling and spread into a 13 X 9 baking dish. Cover and bake 15 minutes.
2. Combine baking mix and milk in another bowl. Drop by tablespoonfuls onto chicken mixture. Bake, uncovered for 25 minute or until biscuits are golden brown.
3. Top with cheese and onions. Bake 3-4 minutes longer or until cheese melts.
Makes 6 servings
The Verdict
We all really enjoyed this one. The chicken was already cooked (I defrosted and grilled 6chicken breasts on Friday so I would have some on hand for recipes I wanted to make this week) so it was super fast and easy. This makes 6 VERY large servings, so if you served it with a big salad, it would probably feed 8! It was a surprisingly elegant presentation... I could make this for company!
Chicken and Biscuits ~ $1.08 per serving
Filling:
1 16 oz. package frozen mixed vegetables ($1.00)
2 cups cooked chicken, cubed ($2.00)
1 can condensed cream of chicken soup, undiluted ($0.70)
3/4 cup milk ($0.25)
1 cup shredded cheese ($1.50)
Biscuits:
1.5 cups baking mix ($0.60)
2/3 cup milk ($0.20)
Topping:
1/2 cup shredded cheese ($0.75)
1/2 cup french fried onions ($0.50)
1. Preheat oven to 400 degrees. Mix together all ingredients for filling and spread into a 13 X 9 baking dish. Cover and bake 15 minutes.
2. Combine baking mix and milk in another bowl. Drop by tablespoonfuls onto chicken mixture. Bake, uncovered for 25 minute or until biscuits are golden brown.
3. Top with cheese and onions. Bake 3-4 minutes longer or until cheese melts.
Makes 6 servings
The Verdict
We all really enjoyed this one. The chicken was already cooked (I defrosted and grilled 6chicken breasts on Friday so I would have some on hand for recipes I wanted to make this week) so it was super fast and easy. This makes 6 VERY large servings, so if you served it with a big salad, it would probably feed 8! It was a surprisingly elegant presentation... I could make this for company!
Saturday, November 15, 2008
$0.66 per serving ~ Veggies and Kielbasa with Rotini
Veggies and Kielbasa with Rotini ~ $0.66 per serving
1 box uncooked rotini ($1.00)
1 large red bell pepper, cut into 1 inch pieces (free, from party leftovers)
1 medium onion, cut into thin wedges ($0.30)
2 cups snow peas or sugar snap peas (free, from party leftovers)
1 lb. turkey kielbasa, sliced ($2.00)
1 cup milk ($0.30)
16 oz. processed cheese, cubed ($1.65)
1. Cook penne as directed on package. Drain, cover, and keep warm.
2. Saute vegetables 4-5 minutes or until crisp-tender. Drain if necessary.
3. Add kielbasa, milk, and cheese. Simmer over low until cheese is melted and sauce is smooth, stirring constantly.
4. Add cooked rotini. Stir gently to coat. Cook a few more minutes until heated through.
Makes 8 servings
The Verdict
I usually use a box of frozen sugar snap peas, but the fresh works just as well. This is my mother-in-law's favorite dinner. I had a ton of leftovers, which is good, as I am going back to work on Monday and we could use all the leftovers as lunches that are easy to transport, heat and enjoy.
1 box uncooked rotini ($1.00)
1 large red bell pepper, cut into 1 inch pieces (free, from party leftovers)
1 medium onion, cut into thin wedges ($0.30)
2 cups snow peas or sugar snap peas (free, from party leftovers)
1 lb. turkey kielbasa, sliced ($2.00)
1 cup milk ($0.30)
16 oz. processed cheese, cubed ($1.65)
1. Cook penne as directed on package. Drain, cover, and keep warm.
2. Saute vegetables 4-5 minutes or until crisp-tender. Drain if necessary.
3. Add kielbasa, milk, and cheese. Simmer over low until cheese is melted and sauce is smooth, stirring constantly.
4. Add cooked rotini. Stir gently to coat. Cook a few more minutes until heated through.
Makes 8 servings
The Verdict
I usually use a box of frozen sugar snap peas, but the fresh works just as well. This is my mother-in-law's favorite dinner. I had a ton of leftovers, which is good, as I am going back to work on Monday and we could use all the leftovers as lunches that are easy to transport, heat and enjoy.
Monday, November 3, 2008
$0.90 per serving ~ Cheesy Sausage and Penne
Julia had a very rough day... I needed comfort food.
Cheesy Sausage and Penne ~ $0.90 per serving
1 box whole wheat penne ($1.00)
1/4 cup butter ($0.25)
1/3 cup flour ($0.05)
salt
Italian seasonings
pepper
garlic powder
3 cups milk ($0.60)
2 cups shredded Italian-style cheese ($2.80)
1/2 cup grated cheese ($0.50)
16 oz. smoked turkey sausage, sliced ($2.00)
3 cups steamed broccoli florets (free ~ leftover from Saturday's party!)
1. Preheat oven to 350 degrees. Cook and drain pasta according to package directions. Steam broccoli.
2. While pasta is cooking, melt butter in a large saucepan. Stir in flour, salt, pepper, garlic powder, and Italian seasonings to taste. Cook over medium-low heat, stirring, until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute, then remove from heat. Stir in Italian cheese and 1/4 cup grated cheese until melted.
3. Gently stir pasta, sausage, and broccoli into cheese sauce. Pour into large backing dish. Sprinkle with remaining grated cheese and extra pepper ifdesired. Bake uncovered 30 minutes.
Makes 8 servings
The Verdict
I played with this recipe tonight... I've made it before, but without the veggies added into the baking dish. That was an experiment. I also didn't want to open another bag of shredded cheese, so I used half Italian cheese and half cheddar jack. It came out GREAT!!!! I will try this again with different vegetables, but this was a big hit. This works with any kind of pre-cooked sausage. I've made it with kielbasa as well as beef smoked sausage... so far, there are no bad choices!
Cheesy Sausage and Penne ~ $0.90 per serving
1 box whole wheat penne ($1.00)
1/4 cup butter ($0.25)
1/3 cup flour ($0.05)
salt
Italian seasonings
pepper
garlic powder
3 cups milk ($0.60)
2 cups shredded Italian-style cheese ($2.80)
1/2 cup grated cheese ($0.50)
16 oz. smoked turkey sausage, sliced ($2.00)
3 cups steamed broccoli florets (free ~ leftover from Saturday's party!)
1. Preheat oven to 350 degrees. Cook and drain pasta according to package directions. Steam broccoli.
2. While pasta is cooking, melt butter in a large saucepan. Stir in flour, salt, pepper, garlic powder, and Italian seasonings to taste. Cook over medium-low heat, stirring, until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute, then remove from heat. Stir in Italian cheese and 1/4 cup grated cheese until melted.
3. Gently stir pasta, sausage, and broccoli into cheese sauce. Pour into large backing dish. Sprinkle with remaining grated cheese and extra pepper ifdesired. Bake uncovered 30 minutes.
Makes 8 servings
The Verdict
I played with this recipe tonight... I've made it before, but without the veggies added into the baking dish. That was an experiment. I also didn't want to open another bag of shredded cheese, so I used half Italian cheese and half cheddar jack. It came out GREAT!!!! I will try this again with different vegetables, but this was a big hit. This works with any kind of pre-cooked sausage. I've made it with kielbasa as well as beef smoked sausage... so far, there are no bad choices!
Wednesday, October 29, 2008
$0.95 per serving ~ Tuna Mac n'Cheese Casserole served with Carrots, Snap Peas, Black Beans and Edamame
I may be the only person who LOVED tuna noodle casserole growing up. My mom made it every few weeks and everyone in the house complained about it but me. When I was in college they created "easy mac" and mini cans of tuna... I lived on that in grad school. I realized we have a ton of mac n cheese boxes and cans of tuna. So here I went, trying to make a version that wouldn't be quite so "starving artist" but still economical.
Tuna Mac n' Cheese Casserole ~ $0.70 per serving
1 package macaroni and cheese ($0.80)
prepared with 1/4 cup milk ($0.05)
and 4 tbsp. butter ($0.25)
1 can condensed cream soup, undiluted ($0.50)
1/2 cup milk ($0.10)
1/2 cup shredded cheese ($0.70)
1/4 cup bread crumbs
Parsley
1. Preheat oven to 350 degrees. Prepare macaroni and cheese according to package directions.
2. Stir in soup (I used cream of celery), tuna, and milk. Pour into greased baking dish.
3. Sprinkle with cheese (I used colby jack), bread crumbs (I used panko), and parsley.
4. Bake uncovered at 350 for 20 minutes.
Makes 6 servings.
The Verdict
Jim has an unnatural hatred of anything containing both cheese and tuna, so I considered it a victory when he pronounced this dinner "OK". He ate seconds! Josh absolutely loved it, which is awesome. Now I can toss tuna into his mac and cheese anytime I make it. I think next time I will add some pureed butternut or acorn squash to make the dish more nutritious. I served it with our favorite frozen boxed veggie - Green Giant's "Healthy Weight" blend, which is sugar snap peas, carrots, black beans and shelled edamame in a light butter sauce. YUM! And if you clip coupons and shop sales, they can be really cheap!
Coming Tomorrow...
We will be taking Josh and Julia up to the mall for trick or treating, which means dinner out... but fear not, faithful readers! Inspired by the lovely Tami, I will be posting some of Josh's favorite healthy snacks... which are also mine! My peanut butter yogurt dip will be posted, along with some others!
Tuna Mac n' Cheese Casserole ~ $0.70 per serving
1 package macaroni and cheese ($0.80)
prepared with 1/4 cup milk ($0.05)
and 4 tbsp. butter ($0.25)
1 can condensed cream soup, undiluted ($0.50)
1/2 cup milk ($0.10)
1/2 cup shredded cheese ($0.70)
1/4 cup bread crumbs
Parsley
1. Preheat oven to 350 degrees. Prepare macaroni and cheese according to package directions.
2. Stir in soup (I used cream of celery), tuna, and milk. Pour into greased baking dish.
3. Sprinkle with cheese (I used colby jack), bread crumbs (I used panko), and parsley.
4. Bake uncovered at 350 for 20 minutes.
Makes 6 servings.
The Verdict
Jim has an unnatural hatred of anything containing both cheese and tuna, so I considered it a victory when he pronounced this dinner "OK". He ate seconds! Josh absolutely loved it, which is awesome. Now I can toss tuna into his mac and cheese anytime I make it. I think next time I will add some pureed butternut or acorn squash to make the dish more nutritious. I served it with our favorite frozen boxed veggie - Green Giant's "Healthy Weight" blend, which is sugar snap peas, carrots, black beans and shelled edamame in a light butter sauce. YUM! And if you clip coupons and shop sales, they can be really cheap!
Coming Tomorrow...
We will be taking Josh and Julia up to the mall for trick or treating, which means dinner out... but fear not, faithful readers! Inspired by the lovely Tami, I will be posting some of Josh's favorite healthy snacks... which are also mine! My peanut butter yogurt dip will be posted, along with some others!
Wednesday, October 22, 2008
$0.84 per serving ~ Thanksgiving Shepherds Pie
Once a week Jim has band practice. Rehearsal cycles between homes, so every few weeks I'm feeding two extra hungry men. We'll see what they think of this "whats in the cupbboard?" meal...
Thanksgiving Shepherds Pie ~ $0.84 per serving
1 lb. ground turkey ($1.00)
1 bag frozen mixed vegetables ($1.00)
1 can turkey gravy ($0.75)
1/2 cup broth of your choice ($o.75)
salt and pepper
1 box (2 pouches) mashed sweet potatoes, prepared ($1.50, prepared w/milk and butter)
Nutmeg and allspice
1. Prepare mashed potatoes according to directions and set aside. Preheat oven to 400 degrees.
2. Brown turkey over medium heat and drain.
3. Add vegetables, gravy, and broth. Sit and cook until bubbly.
4. Pour turkey mixture into baking dish. Top with sweet potatoes. Sprinkle with nutmeg and allspice.
5. Bake 45 minutes at 400 degrees.
Makes 6 servings.
The Verdict
I'm posting before the guys get here... but this was very nearly a disaster. The potatoes kind of melted into the rest of the mix, instead of making a crust on top. That said... it was yummy! Jim really liked it. Josh wasn't too enthused. Next time I'll omit the broth and reduce the liquid in the potatoes... it's worth trying again!
Thanksgiving Shepherds Pie ~ $0.84 per serving
1 lb. ground turkey ($1.00)
1 bag frozen mixed vegetables ($1.00)
1 can turkey gravy ($0.75)
1/2 cup broth of your choice ($o.75)
salt and pepper
1 box (2 pouches) mashed sweet potatoes, prepared ($1.50, prepared w/milk and butter)
Nutmeg and allspice
1. Prepare mashed potatoes according to directions and set aside. Preheat oven to 400 degrees.
2. Brown turkey over medium heat and drain.
3. Add vegetables, gravy, and broth. Sit and cook until bubbly.
4. Pour turkey mixture into baking dish. Top with sweet potatoes. Sprinkle with nutmeg and allspice.
5. Bake 45 minutes at 400 degrees.
Makes 6 servings.
The Verdict
I'm posting before the guys get here... but this was very nearly a disaster. The potatoes kind of melted into the rest of the mix, instead of making a crust on top. That said... it was yummy! Jim really liked it. Josh wasn't too enthused. Next time I'll omit the broth and reduce the liquid in the potatoes... it's worth trying again!
Monday, October 20, 2008
$0.85 per serving ~ Ham and Cheese Pie with Cheesy Veggies on the side
Puttanesca's is back! We had a great weekend but I don't even want to THINK about what we spent on food all weekend... ugh... so back into it with one of my most successful experiments ever! This one is a "Trisha original". My stepmom makes an amazing quiche, so this is how to make a quiche when you have no time to make a pie crust!
Ham and Cheese Pie ~ $0.60 per serving
1 8 oz. ham steak, cubed ($2.00)
1 cup shredded cheese ($1.50)
1 small onion, chopped ($0.25)
2 eggs ($0.50)
1 cup milk ($0.30)
1/2 cup baking mix ($0.20)
Dash pepper
1. Grease 9 inch pie plate. Preheat ove to 400 degrees
2. Sprinkle ham, cheese, and onion into plate.
3. Combine eggs, milk, baking mix, and pepper in bowl. Pour over ham mixture.
4. Bake 35-40 minutes or until a toothpick inserted near center comes out clean.
5. Let stand for 10 minutes before slicing.
Makes 8 servings.
The Verdict
I admit it, I served this with frozen veggies, Green Giant broccoli, cauliflower, and carrots in cheese sauce ($0.25 per serving.) I think I can play with different cheeses and different proteins for a new taste. I bet black beans and colby jack cheese, with salsa to dip in, would make a kickin' tamale pie! Or cubed smoked turkey with swiss cheese? Lots of possibilities!
Josh loved this, Jim wants the leftovers for breakfast. I think that I will make two at a time next time... the second one I will freeze for a night when I'm really pressed for time!
Ham and Cheese Pie ~ $0.60 per serving
1 8 oz. ham steak, cubed ($2.00)
1 cup shredded cheese ($1.50)
1 small onion, chopped ($0.25)
2 eggs ($0.50)
1 cup milk ($0.30)
1/2 cup baking mix ($0.20)
Dash pepper
1. Grease 9 inch pie plate. Preheat ove to 400 degrees
2. Sprinkle ham, cheese, and onion into plate.
3. Combine eggs, milk, baking mix, and pepper in bowl. Pour over ham mixture.
4. Bake 35-40 minutes or until a toothpick inserted near center comes out clean.
5. Let stand for 10 minutes before slicing.
Makes 8 servings.
The Verdict
I admit it, I served this with frozen veggies, Green Giant broccoli, cauliflower, and carrots in cheese sauce ($0.25 per serving.) I think I can play with different cheeses and different proteins for a new taste. I bet black beans and colby jack cheese, with salsa to dip in, would make a kickin' tamale pie! Or cubed smoked turkey with swiss cheese? Lots of possibilities!
Josh loved this, Jim wants the leftovers for breakfast. I think that I will make two at a time next time... the second one I will freeze for a night when I'm really pressed for time!
Wednesday, October 15, 2008
$1.14 per serving - Moroccan Turkey and Butternut Squash Stew - Plus a dessert disaster!
I saw a neat recipe in the newspaper, but didn't have all the ingredients. So I improvised with what I had...
Moroccan Turkey and Butternut Squash Stew - $1.14 per serving
1 lb. 97% fat free ground turkey $1.00
(Original recipe called for chicken. You could use any ground or cubed meat for this!)
1 medium onion, chopped $0.35
2 carrots, peeled and chopped $0.50
2 tbsp. minced garlic
1 tsp. ground cumin
1/2 tsp. allspice
1/8 tsp. ground red pepper
20 oz. broth of your choice $1.75
1 14.5 oz. can diced tomatoes $1.00
1 6 oz. can tomato paste $0.70
1 small butternut squash peeled, seeded, and cubed $1.00
(I'm sure you could substitute other squashes, pumpkin, or even sweet potatoes!)
1/2 cup raisins $0.50
2 tbsp. lemon juice
(Original recipe called for lime juice, I had none.)
1. Brown meat until fully cooked, drain excess fat.
2. Add onion, carrots, garlic, and cook over medium high heat until softened. Stir in cumin, allspice, and red pepper.
3. Add broth, tomatoes, tomato paste, squash, and raisins. Bring to boiling. Reduce heat to medium low, cover, and simmer 20 minutes or until squash is tender.
4. Stir in juice and serve. Makes 6 servings.
The Verdict
This was AMAZING. Without a doubt one of the best meals I've cooked in a long time. I can't rave about this one enough! Jim and Josh both loved it and asked for seconds, and our young neighbor Julie asked for the recipe to bring home to her mom. Wow. Just wow. This one goes into heavy rotation :)
AND NOW ~ Turning Disaster into Delicious!
So I decided to do something special for the family. I had all the ingredients to make the 7 layer brownie bars from Bitsy's Kitchen. Josh had fun layering the chips and nuts, and we couldn't wait for it to come out! But somewhere in there I blew it, and the brownie crust wound up overcooked. The whole thing fell apart and I was so upset! I felt I had wasted money and time... until Jim looked in the freezer.
"Honey, we have ice cream!"
So we each got a scoop of vanilla ice cream topped with ooey gooey chocolate chips, butterscotch chips, coconut, chopped pecans, and sweetened condensed milk. YUM! :)
It's hard to create a truly unsalvageable disaster out of such delicious ingredients... though I did sacrifice a 13 x 9 baking dish for it!
Moroccan Turkey and Butternut Squash Stew - $1.14 per serving
1 lb. 97% fat free ground turkey $1.00
(Original recipe called for chicken. You could use any ground or cubed meat for this!)
1 medium onion, chopped $0.35
2 carrots, peeled and chopped $0.50
2 tbsp. minced garlic
1 tsp. ground cumin
1/2 tsp. allspice
1/8 tsp. ground red pepper
20 oz. broth of your choice $1.75
1 14.5 oz. can diced tomatoes $1.00
1 6 oz. can tomato paste $0.70
1 small butternut squash peeled, seeded, and cubed $1.00
(I'm sure you could substitute other squashes, pumpkin, or even sweet potatoes!)
1/2 cup raisins $0.50
2 tbsp. lemon juice
(Original recipe called for lime juice, I had none.)
1. Brown meat until fully cooked, drain excess fat.
2. Add onion, carrots, garlic, and cook over medium high heat until softened. Stir in cumin, allspice, and red pepper.
3. Add broth, tomatoes, tomato paste, squash, and raisins. Bring to boiling. Reduce heat to medium low, cover, and simmer 20 minutes or until squash is tender.
4. Stir in juice and serve. Makes 6 servings.
The Verdict
This was AMAZING. Without a doubt one of the best meals I've cooked in a long time. I can't rave about this one enough! Jim and Josh both loved it and asked for seconds, and our young neighbor Julie asked for the recipe to bring home to her mom. Wow. Just wow. This one goes into heavy rotation :)
AND NOW ~ Turning Disaster into Delicious!
So I decided to do something special for the family. I had all the ingredients to make the 7 layer brownie bars from Bitsy's Kitchen. Josh had fun layering the chips and nuts, and we couldn't wait for it to come out! But somewhere in there I blew it, and the brownie crust wound up overcooked. The whole thing fell apart and I was so upset! I felt I had wasted money and time... until Jim looked in the freezer.
"Honey, we have ice cream!"
So we each got a scoop of vanilla ice cream topped with ooey gooey chocolate chips, butterscotch chips, coconut, chopped pecans, and sweetened condensed milk. YUM! :)
It's hard to create a truly unsalvageable disaster out of such delicious ingredients... though I did sacrifice a 13 x 9 baking dish for it!
Sunday, October 12, 2008
$0.92 per serving - Autumn Sausage Casserole
Today we decided to take the family to the Deerfield Township Harvest Festival to have a little fun in the beautiful fall weather. I didn't want to have to deal with cooking when we got back, so it was a day for CrockPot cooking. I have been avidly following A Year of CrockPotting and after spending last Thursday picking apples, we were totally ready for her Autumn Sausage Casserole! If you try it and like it, please pop on over to her blog and let her know, I take NO credit for this one :)
Breakfast- $1.05
Bagels ($0.70 each) with peanut butter (about $0.15 per serving)
Pears (about $0.20 each)
Lunch- FREE!
Leftovers are already paid for :)
Autumn Sausage Casserole - $0.92
1 pound sausage (chicken with basil and pecorino romano) $5.99 per pound
2 small apples, chopped $0.75
1 onion, chopped $0.30
1/2 cup carrots, chopped $0.65
3 cups cooked brown rice $2.00
1/2 cup raisins $0.50
Parsley, brown sugar, allspice, cinnamon, black pepper to taste (I never measure)
1/3 cup broth or water (vegetable broth) $0.75
If sausage is uncooked, brown and drain.
Dump all ingredients in CrockPot and stir well.
Cook on low 5-7 hours or high 3-4 hours.
The Verdict:
Wow. This really does taste like a bowl of autumn! I used brown rice which gave it more of a risotto texture, where the original recipe used long grain and wild rice which had a texture like fried rice. Jim loved it, my mother-in-law loved it, Josh loved it, and I'll eat it all week. It's a winner! And because it's in a CrockPot, it's a big recipe... I'm estimating 12 servings, which ends up at a tiny $0.92 per serving!
Breakfast- $1.05
Bagels ($0.70 each) with peanut butter (about $0.15 per serving)
Pears (about $0.20 each)
Lunch- FREE!
Leftovers are already paid for :)
Autumn Sausage Casserole - $0.92
1 pound sausage (chicken with basil and pecorino romano) $5.99 per pound
2 small apples, chopped $0.75
1 onion, chopped $0.30
1/2 cup carrots, chopped $0.65
3 cups cooked brown rice $2.00
1/2 cup raisins $0.50
Parsley, brown sugar, allspice, cinnamon, black pepper to taste (I never measure)
1/3 cup broth or water (vegetable broth) $0.75
If sausage is uncooked, brown and drain.
Dump all ingredients in CrockPot and stir well.
Cook on low 5-7 hours or high 3-4 hours.
The Verdict:
Wow. This really does taste like a bowl of autumn! I used brown rice which gave it more of a risotto texture, where the original recipe used long grain and wild rice which had a texture like fried rice. Jim loved it, my mother-in-law loved it, Josh loved it, and I'll eat it all week. It's a winner! And because it's in a CrockPot, it's a big recipe... I'm estimating 12 servings, which ends up at a tiny $0.92 per serving!
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