Living On Food Banks - Thrifty Recipes Blog

Cheesy Ham Chowder

9/25/2016

Fall is here! Time to dust off those soup pots and bring on some wonderful, thirty dinner meals.

From time to time I receive a package of bacon in my food pantry bag. This recipe will make a delicious dinner with only 10 strips.

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

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Peanut Butter and Oreo Icebox Cake

9/17/2016

What a slice of heaven this one is! Believe it or not, all of this can be switched out for store products instead of brand name.

Then you have one sweet success! Thrifty and down right delicious!

1 (16 oz.) cool whip
1 1/2 cups peanut butter
3/4 cup fudge sauce
1 box of Oreos (store brand) divided
1/2 cup lightly chopped nuts

Line a 8 x 8 baking pan with aluminum foil. Spread 4 rows in a single layer at the bottom

In a bowl beat peanut butter and cool whip until combined. Spread 1/2 the mixture over the Oreo layer.

Top with another layer of Oreos and 1/2 of the fudge sauce.Add the rest of the peanut butter topping. Top with another layer of Oreos.

Pour the rest of the fudge topping over the top and sprinkle with nuts.

Freeze for 4 hours.

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Deep Dish Apple Pie

9/11/2016

Oh happy fall! I just went picking at Winn Dixie who advertises apples for as little as $1 a pound this week.

What a show stopper this one is. Simple, economical to prepare, you'll be pleasantly surprised to add this to your supper fare this week.

2 cups all-purpose flour
1/2 cup shortening
1 large egg
1/4 cup cold water
2 tablespoons white vinegar

FILLING:

10 cups sliced peeled tart apples (about 8 medium)
1 teaspoon lemon juice
1/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon butter
1 large egg
1 tablespoon milk

Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.

On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

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Chicken with Chimichurri Sauce

9/5/2016

Planning on doing some grilling for Labor Day? Need another main dish that's frugal and easy?Try this one! It only takes two hours of marinating and approximately 15 minutes on the grill.

4 cups water
3 tab. salt
1 tablespoon honey
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
4 boneless skinless chicken breast halves (6 ounces each)

CHIMICHURRI SAUCE:
1/2 cup olive oil
1/4 cup packed fresh parsley sprigs
1 tablespoon minced fresh thyme
1 tablespoon lemon juice
1 tablespoon orange juice
1 garlic clove, peeled
1/4 teaspoon salt
1/8 teaspoon pepper

In a large bowl, whisk water, salt, honey and peels until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours.

Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving.

Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat until done. About 4-6 minutes on each side.

Serve with reserved sauce.

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Crock Pot Creamy Macaroni and Cheese

9/3/2016

Here's a great one to try this holiday weekend especially if you're having some family outdoor fun.

All you need to do is mix ingredients in crock pot, stir, and cook on low for 1 1/2 - 2 hours. When you return you'll have some of the creamiest macaroni and cheese ever!

Be sure to cook on the lowest crock pot setting to ensure macaroni comes out the best!

1lb (16oz) elbow macaroni
2 cups whole milk
1 (12oz) can evaporated milk
½ tsp salt or more to taste
2 Tbsp butter
3 cups shredded sharp cheddar cheese

Add evaporated milk, milk, macaroni, salt, butter and cheese into a large slow cooker. Mix
well.Cook on the lowest setting for about 1½ - 2 hours.
Cook until the pasta is al dente. Stir after 30 minutes and check the macaroni after 1 ¼ hours.

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Succulent Grilled Chuck Steak

8/28/2016

Winn Dixie had chuck steaks on sale for $2.98 a pound! Grab this recipe this week and grill the most tasty, satisfying steak.

Some people say, "There is nothing tastier than a chuck steak." This is due to the intense marbles of fat in each piece. Fat adds tons of flavor.

4 garlic cloves, minced
1/4 cup olive oil
1/2 cup red wine or balsamic vinegar
2/3 cup ketchup or BBQ sauce
2 tablespoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons dried basil
1 boneless beef chuck steak (1-1/2 inches thick and about 3 pounds)

Combine the vinegar, ketchup, Worcestershire sauce, sugar, basil, and garlic.

Pour 1 cup marinade into a large resealable plastic bag; add the meat. Seal bag and turn to coat; refrigerate for at least 6 hours or overnight.

Cover and refrigerate remaining marinade.

Drain and discard marinade that housed steak. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done,

Brush with remaining marinade.

Easy Ground Beef Stroganoff

8/20/2016

Here's a delicious, quick-fix favorite. Just brown meat and onions and stir in sour cream. Dinner from table to stove in less than 30 minutes.

1 1⁄2 lbs lean ground beef
2 tablespoons flour
1 1⁄4 teaspoons salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon paprika
1⁄2 cup chopped onion
1⁄4 cup margarine
1 (10 1/2 ounce) can cream of mushroom soup
1 (6 ounce) jar sliced mushrooms
1 cup sour cream

Combine meat, flour, salt, pepper and paprika.

In a large skillet, cook onion in butter until golden.

Add meat and brown while stirring.

Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.

Add sour cream and heat thoroughly. Serve over rice.

Carolina-Style Pork Barbecue Recipe

8/20/2016

Pork Butt is on sale this week for $1.49 at Winn Dixie. Get in and grab a few to make this delicious treat.

If your family has been hankering for more food in the form of leftovers, this recipe will add a few containers for sandwiches in the upcoming days.

1 boneless pork shoulder butt roast (4-5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper

Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker.

In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.

Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

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Slow Cooker Chicken and Mushroom Gravy

8/13/2016

There's a wave of chicken breast sales going on lately. If you are piling up on this event, here's a great recipe to add to your box.

This simple, delicious recipe is a snap to prepare, and the only side dish you'll need is some mashed potatoes or cooked noodles.

2 large chicken breast halves
1 can (12 ounces) mushroom gravy
1/2 cup milk
1 tsp. thyme
1 tsp. salt
1/2 tsp. pepper
1 12 oz. bag frozen carrots and peas (optional)

In a 3-qt. slow cooker, combine the chicken, gravy, milk, thyme, salt, and pepper

Cover and cook on low for 4-5 hours or until chicken is tender.

Stir in frozen vegetables; cover and cook 30 minutes longer. Serve with mashed potatoes or hot noodles.

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Slow Cooker Sausage Sandwiches

8/6/2016

These are amazing and easy to make. Just place all ingredients in a slow cooker and add the lid. No other fuss is needed. You'll have a hearty dinner when you return this evening.

8 Italian sausage links (2 pounds)
1 jar (26 ounces) spaghetti sauce
1/2 cup water
1 can (6 ounces) tomato paste
1 large green pepper, thinly sliced
1 large onion, thinly sliced
1 tablespoon grated Parmesan cheese
1 teaspoon dried parsley flakes
8 brat buns, split

Place sausages in a 3-qt. slow cooker, combine the spaghetti sauce, water, tomato paste, green pepper, onion, cheese and parsley. Add sausages.

Cover and cook on low for 4-5 hours or until vegetables are tender. Serve in buns. Sprinkle with additional cheese if desired.

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Food Facts

Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

Author

Valerie Bourbour is a writer/blogger and certified English teacher. She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

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