Living On Food Banks - Thrifty Recipes Blog

Slow Cooker Italian Roast and Potatoes

6/26/2022

When BOGO comes selling chuck roast deals, get in on the bargain. Slow Cooker recipes save the budget and always provide leftovers.

3-5 lb. chuck roast
6 medium potatoes, quartered
26 oz. jar tomato and basit pasta sauce
1/2 cup of water
3 beef bouillon cubes

Put all ingredients in a slow cooker.

Cover and cook on low for 6-8 hours, or until veggies are cooked through.

Slow Cooker Roast Beef and Mushrooms

6/26/2022

One thing you may not realize is the versatility of the beef roast. With the price of food rising, this humble roast can be utilized for two meals. Cook less, pay less, in this fluctuating economy.

3-5 lb. chuck roast
1/4 pound of mushrooms sliced
1 cup of water
1 envelope of brown gravy
1 envelope of Italian dressing

Put all ingredients in a slow cooker.

Cover and cook on low for 6-8 hours, or until veggies are cooked through.

Slow Cooker Whole Dinner Roast Beef

6/11/2022

With the economy in a funk, grab those cheap chuck roast meat sales and get the most of of your dollar. Take down that slow cooker that you use for winter dinners and make sure you utilize it for some fantastic summer fun, no mess fare.

3-5 lb. chuck roast
10 3/4 oz. can cream of mushroom soup
1 envelope dry onion soup mix
4 carrots skinned and sliced into 3 inch sections
4-5 potatoes, quartered

Put all ingredients in a slow cooker.

Cover and cook on low for 6-8 hours, or until veggies are cooked through.

SiriusXM Canada

Crock Pot Chicken and Rice Soup

6/5/2022

This Chicken Rice Soup is made by cooking chicken pieces in the broth which yields a beautiful savory, golden, flavor infused broth without having to man handle a whole chicken. Skip the rotisserie chicken – this is better!

4 cups chicken broth
4 cups, shredded cooked chicken
1 1/3 cup celery, chopped
1 1/3 cup carrot, chopped
1 quart of water
1 cup uncooked rice

Put all ingredients in a slow cooker.

Cover and cook on low for 4-8 hours, or until veggies are cooked through.

Easy Spicy Chili

6/4/2022

This spicy and satisfying chili is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl.

2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, drained
1 (8 ounce) can tomato sauce
2 onions, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon cayenne pepper
2 teaspoons salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.

Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.

Garnish each serving with Cheddar cheese.

Outdoor Cooking

Succulent Beef Stew

6/4/2022

With summer activities upon us, don't forget about the crock pot stationed on one of your shelves. Just fill, and flip a switch and you're good to go when you return.

2 tbsp. flour
Salt and pepper
2 tbsp. oil
1 1/2 lbs. beef, cut into med. size cubes
1/2 tsp. thyme
1 (16 oz.) can crushed tomatoes
1 c. beef stock
2 lg. onions, quartered
1 whole bay leaf
4 potatoes, cut into chunks
6 carrots, sliced
1/2 tsp. basil

Season the flour with salt and pepper; dredge the meat in it. In a Dutch oven or other large pot, heat the oil and brown the beef on all sides. As the beef is cooking, sprinkle the thyme over it. Add the remaining ingredients and simmer for 2 1/2 hours.

Frozen Garden

Gluten Free Garlic Bread Bites

5/21/2022

These garlic bread bites are ridiculously easy to make and insanely tasty! To make them extra cheesy, sprinkle the tops with more mozzarella cheese after taking them out of the oven the second time, and then return them to the oven until the cheese is melted. Serve with your favorite dipping sauce.

1-1/2 cups shredded part-skim mozzarella cheese
3 ounces cream cheese, softened
1 large egg, room temperature
1 cup almond flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

TOPPING:
2 tablespoons unsalted butter, melted
1-1/2 teaspoons minced garlic
Prepared pesto, optional

Preheat oven to 400°. In a microwave-safe bowl, combine mozzarella cheese and cream cheese; microwave, covered, on high until melted, 30-60 seconds. Stir until smooth. Stir in egg. In another bowl, mix almond flour and seasonings; stir into cheese mixture until combined (mixture will be thick).

With wet hands, shape into 12 balls. Place 1 in. apart on a parchment-lined baking sheet. Bake for 12 minutes. Combine butter and garlic; brush over rolls. Bake until light brown, 2-4 minutes longer. Let cool 5 minutes before serving. If desired, serve with prepared pesto.

Frozen Garden

The Best Quiche Lorraine

5/21/2022

Hello, everyone! I've been a bit inundated recently with Mom's vascular dementia. It has been a trying time and we've had to relocate her to Memory Care. Hoping in the next few weeks to settle into writing some of my blogs again. Prayers are welcomed!

Dough for single-crust deep-dish pie
1 package (12 ounces) thick-sliced bacon strips, coarsely chopped
3 large sweet onions, chopped
1 tablespoon minced fresh thyme
1/2 teaspoon coarsely ground pepper
1/8 teaspoon ground nutmeg
1-1/2 cups shredded Gruyere cheese
1/2 cup grated Parmesan cheese
8 large eggs, room temperature
2 cups whole milk
1 cup heavy whipping cream

On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling.

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes.

Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk and cream until blended; pour over top. Place springform pan on a rimmed baking sheet.

Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife. Remove rim from pan.

Sausage Potato Skillet

3/27/2022

Here's a delightfully, quick, stick-to-your-ribs kinda meal that is great when you are stuck to put dinner on a table in a flash. One night of this, and it will be in your favs.

4 fresh sausage links, your favorite
2 tab. Canola oil
1 medium onion
1 1/2 cups of red and green pepper, sliced
4 medium potatoes.

In a large skillet brown sausage in oil. Add peppers and onion. Saute until tender.

Add potatoes and 3 cups of water. Bring to a boil and reduce heat. Cover and let cook for 15 min. or until potatoes are tender.

Drain. Add salt and pepper to taste. Server immediately.

Frozen Garden

Shrimp Tostadas with Avocado Salsa

3/27/2022

Try this quick and easy entree for a fun Southwest meal idea. A splash of lime in the black beans balances the rich avocado salsa and blackened shrimp.

1 medium ripe avocado, peeled and chopped, divided
1 tablespoon water
3 teaspoons lime juice, divided
2 teaspoons blackened seasoning, divided
1 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
1 small navel orange, peeled and chopped
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped, optional
1 tablespoon minced fresh cilantro
6 tostada shells
1 cup shredded Mexican cheese blend
1 tablespoon canola oil
1 pound uncooked shrimp, peeled and deveined
Sour Cream, optional

Preheat oven to 350°. In a small bowl, combine 2 tablespoons chopped avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside.

For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and lime juice. Cover and refrigerate until serving.

Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes.

Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa. If desired, top with sour cream.

Jetson