This is a family favorite that is requested often.  I can't begin to describe the mesh of flavors that evolve while slow cooking this delicacy.  The item list is sparse, and yet, it creates a divine dish that complements any dinner entree,
 -or can be gracefully had with just a dinner salad for those meatless nights.

I am never in need of pasta, as my food bank caters to this exclusively, and do enjoy finding various recipes to complement this fare.  This is definitely one of our favorites that produce enough leftovers the next day.  I promise you won't see another day with this dish in your refrigerator sitting smugly.

1 pd. of pasta
1/4 cup saved pasta water
1 can 14.5 oz. chopped tomatoes
3 tab. oil
3-4 cloves of garlic minced
3-4 leaves of fresh basil chopped or 1 tsp. dried
3 tab. parmesan cheese
salt
pepper

In a small fry pan place oil and garlic.  Set heat on low/medium and fry for 1-2 minutes.  Add chopped tomatoes, salt and pepper to taste.  Continue cooking until moisture from tomatoes is almost gone.  You should see little pools of olive oil in the pan separating from the tomatoes.  This is crucial, as this gives the tomatoes a carmelized flavor.  Add chopped basil and turn off heat. 

Meanwhile cook pasta according to directions.  Drain, and save 1/4 cup of liquid.  Toss tomato mixture, and reserved liquid into pasta.  Top with parmesan cheese and stir lightly.  Enjoy!

We live in Florida, and local seafood has been a weekly dinner staple for as long as I can remember.  That is until the cost of this luscious fare became out of reach for us due to unemployment.  At one time, I made shrimp scampi twice a month as a special treat.  That was when shrimp could be bought for $4.99 a pound.  But, now, even at those rates, when the shrimp run, we just can't purchase that expense. 

What I have noticed, is that Save A Lot and Aldi have great fish sales.  I can purchase a pound of fish starting at $2.99.   In fact, Winn Dixie has Swai fillets for that price right now.  If you haven't tasted this heavenly morsel, you must!  This fish has no fishy flavor and its pillow light texture is heavenly!

As I started purchasing these fish sales, I noticed boxes of pancake mix from my food pantry.  At one time I purchased a batter breading that was full in flavor.  I wondered if I could produce those same results with pancake batter and save a few pennies.  Heck, a few pennies saved can get a $5 movie pass on special weeknights at the theater.  Well, lo and behold I came up with the following.  You are going to love this.

1 pd. fish fillets
1 cup pancake batter
1 egg
3/4 cup milk
1 tsp. seasoned salt
1/4 tsp. pepper
oil for frying

Pat fish fillets dry with paper towel.  Those frozen fillets hold lots of water.  In a bowl, mix batter, egg, milk, seasoned salt, and pepper.  Mix well so no lumps remain.  Heat about 1 inch of oil in a large fry pan on med./low. Dip fish fillets in batter and immediately place in oil.  Fry on each side approximately 5 minutes.

Canned baked beans stand as a testament of an unworthy contender
in my home cooked rapport. I receive many of these from my local food pantry,
and have yet to utilize the entire silver soldiers that line the shelves. If
you've been the type of cook that makes everything from scratch, and now find
yourself unable to make the purchases, store-brand, canned baked beans can be a
match well worth the effort of any seasoned cook. I am always on the lookout for
unique ideas, and I invite you to share yours with the readers so that we can
give the Beans Category, a whole new edge.

Try this
recipe for a new spin on an old habit.

(2) 15 oz. cans of store brand baked beans
1/3 cup well-chopped onion
2 tsp. yellow mustard
1 1/2 tab. ketchup
2 tab. real bacon pieces
1 tab. molasses
1 tab. brown sugar


Now here's the trick, and I've got to tell you, I bring this on outdoor
outings and everyone wants to know the recipe. Place all ingredients in a bowl
and cover. Slip in the refrigerator the night before. Take out the following
day, and cook on low for about an hour. Let it just barely simmer. Slow cooking
gets that flavor all through those beans.

Weather has gotten warm here for a few days in Florida, and my
metabolic system gets awry and misplaced. After small cold jaunts in temperature,
I'm advantageously cleaning out my pantry feeling the spring cleaning bite. I've
noticed some stored oatmeal bags that I've received from my food bank. We do use
oatmeal, but for some reason had a bag of oatmeal in our brown paper bag for
several weeks in a row. I came across this forgotten recipe that is quite tasty
and by the look of the ingredients healthy to boot!

1 cup rolled oats

2 tab. oil
1/2 tab. milk
2 tab. honey
2 tsp. lemon juice
1/2 tsp.
lemon zest
1/2 tsp baking powder
dask of salt

Combine all
ingredients in a bowl and mix thoroughly. Make tablespoon size cookies and place
on a greased baking dish. Press down slightly. Bake at 350 for 14 min.. I make
these often since I am unable to have too much sugar. They are a great snack for
adults too who are watching their sugar count.

 I can't stress to you enough the idea of bargain hunting. I DON'T
purchase anything on this budget UNLESS it is on sale, or I desperately need it.
You can live amicably by checking local food sales and then utilizing some of
these recipes. I always tally what I have on hand before attempting a new
recipe. Gone are the days I can take a trip to the local grocery with an item
list in hand. But, regardless of my stature, I am able to provide quality,
delicious meals for my family.

Split chicken breasts have been on sale recently
for 99 cents a pound. Today, flour tortillas were on sale for 59 cents a
pack at my local EXTREME discount food store.  Notice I say extreme because it is
not a national brand chain.  You must seek one of these in your area.  They are
everywhere with this recession.

I also had some left over shredded cheese in the freezer.
Great dinner combination if you ask me! I can make quite
a few quesadillas with only one chicken breast that has been cut in half
diagonally.  Also, we don't use the salsa packet in our El Paso taco dinner
boxes.  I save them for this meal.

2 precut chicken breasts cut into 1/2 inch cubes
1 1/2 cups of Frozen Seasoning Blend
salt and pepper to taste
1 tab. oil
1 tsp. Cajun seasoning blend
oil for frying
1 packet or 1/4 cup salsa
1 pack of flour tortillas
1 package of shredded cheddar cheese

Place chicken breasts, oil, and Frozen Seasoning Blend into large
fry pan. Fry until cooked about 15 minutes. Allow mixture to cool slightly so
you can work with it. Place it in a bowl for easy retrieval. Wipe frying pan and
place another tab. oil in the bottom. Set heat on med./low. Place on tortilla,
add 1 tab. salsa,  2 tab. of chicken blend, and 1 tab. of cheese, top with additional
tortilla. Fry on one side for 3 min. Turn tortilla onto the other side and fry
for an additional 3 min. Tortilla should be slightly golden brown before
turning. You can make large tortillas utilizing large shells, just adjust your
ingredients. Place on counter and cut into four sections using a pizza cutter on
knife.


 

Have you been to Save A Lot recently? They have a banana section
hosting large bunches at 25 cents a pound. With prices such as these, I wanted
to invest some time and come up with another unique banana recipe that could use
a good amount of bananas at once. We get tired of the banana bread, and recipes
can be limited. I found this recipe through trial and error, but it is simple
and can be doubled and tripled if you like the results. It is not your typical
ice cream, but a healthier version your little ounces will enjoy.

3 frozen bananas sliced
1/4 cup dark chocolate

Slice bananas and fill your food processor. Add chocolate chips and process for one minute. Serve
immediately.

This is a recipe I make often despite the fact it calls for saffron. It happens to be one of the delicacies I make due to my children's heritage. It is a Persian recipe, and I still receive the saffron from in-laws visiting from abroad. There have been times that I've run out of saffron and replaced it with turmeric. It tastes just as good. Should you want to try the saffron, you can purchase it at many grocers, like Publix, for around $5. It lasts quite awhile allowing you to make this dish many times.

There is something about the way this dish is cooked, slow simmered, that brings out the flavors when it is topped on rice. There are rarely leftovers in the refrigerator after a day due to its intense flavor. It can be had cheap when chicken legs are on sale for 59 cents a pound. I use Basmati rice, but regular will also produce good results. Try this Middle Eastern recipe for a unique addition to your daily fare. Most ingredients can be found at little or no cost if you dig through your food pantry.

4 whole chicken legs
1/4 tsp. Saffron crushed (Use Turmeric instead)
2 tsp. salt
1/2 tsp pepper
1 tab. oil
1 onion chopped fine
4 cloves of garlic

4 cups of cooked
Basmati or regular rice

Add oil to a large saucepan. Set heat at med./low
to simmer the following ingredients. Place onions, garlic, and saffron in the
pan. Stir and simmer 5 min. Add legs of chicken and top with 1 tsp. salt, and
1/4 tsp. pepper. Cook for 15 min. with a tight fitting lid. Chicken broth will
begin to accumulate giving you an awesome sauce. Turn chicken legs and top with
the remaining salt and pepper. Cook an additional 15 min. Ladle on top of
freshly cooked rice. Be sure to add enough broth so that rice has great
flavor.

Oh, my! I am so excited to share with you this morning my cheap,
delectable recipe that highlights one of my favorite vegetables, Brussels
sprouts. I just went to my EXTREME discount food store, 6th St. Food Sales.

In back section is a sale refrigerated vegetable/dairy case. I found a
whole box of FRESH Brussels sprouts for only 69 cents a
pound! I bought 4 pounds and proceeded home to blanch my beauties. All you need
to do this is a pot of boiling water, blanch for 2 minutes, cool, and freeze in Ziploc
bags. There's enough in this bag for several meals. If you haven't found your
EXTREME discount/wholesale food store, you need to do some hunting. They are
popping up all over the place since this recession began. You can attain fresh
veggies again! Just get out there and look for a wholesale food store!

1 pd.
Brussels sprouts
4 tab. butter
1/4 cup Seasoned Bread Crumbs
salt
pepper
garlic salt

Trim and boil Brussels sprouts for about 10 min. Drain well. In a
saucepan on med./low, melt butter and add breadcrumbs. Stir for 3 minutes. Add
Brussels sprouts and season with salt, pepper, and garlic salt.
YUM!

Purchasing cube steak on a limited budget is a great bargain.  I am fortunate that my food bank gives meat out several times a month, and at times has a large bulk portion of cube steak.  At times they are not; I can purchase this at $2.99 a pound at my local food store.  With prices under $3 for two good size steaks, I have a great dinner for my boys that they love.   Since it is fried, I usually opt for a piece of fish that I've found for under $4 a pound.  Save A Lot food stores offers full vacuum sealed bags of fish portions for under that.  I get at least 4 - 6 portions in each bag, and have a hearty dinner for those fried dinner nights my kids love from time to time.

1 pd. cube steak
2 cups Seasoned Bread Crumbs
1 cup of oil
salt
pepper

I don't bother with the egg wash for this recipe either as the meat is moist enough and hold cracker topping well.  Take cube steaks and sprinkle with salt and pepper.  Let sit for 5 or 10 min. to allow flavors a chance to marry.  Dredge in bread crumbs, pressing each time you turn over the steak until well coated.  Heat 1 cup of oil in a fry pan on medium/low.  Fry steaks on each side for about 8 minutes.  Add a side of Creamy Macaroni and Cheese with this dish and you're set!

Yesterday looking through my repertoire I noticed an ample
supply of bagels building in my freezer. The local food bank gets mounds of
bagels from a bagel shop, and includes them in their food bags. We do
enjoy bagels, but at times, they over populate my freezer. And, me be the frugal
chef at the moment, thinks, "Waste not want not." You know, I just can't seem to throw
anything away when I know there could be a quick, nutritious meal involved.


Also, standing stoically on my shelf, is more of that canned spaghetti sauce.
BAM! A new idea ensues. I quickly root through my freezer and notice tidbits
of ham slices, pepperoni, vegetable seasoning blend - and new bagel pizzas is
born!

8 bagels cut horizontally
1 can spaghetti sauce
1 cup Frozen Vegetable Blend
1/2 cup pepperoni
1/2 cup cut up ham
*other toppings you have on hand
1 1/2 cups of mozzarella cheese
2 tab. parmesan cheese
2 tsp. oregano

 

Spread 2 tab. sauce on each cut bagel.  Top with 2 tab. shredded cheese.  Decide on your favorite toppings for each family member.  Top each bagel in moderation with your favorites.  Don't forget the plain cheese for those who don't like toppings.  Sprinkle with parmesan cheese and a dash of oregano.  Bake at 350 for about 8 min. until cheese melts.  Now, all you need is a side salad and dinner is served!