Blog Archives

Spinach Mushroom Green Pepper Eggs

1/25/2015

I write this today for all my hard working mamas out there who read this blog diligently providing wholesome food on a slim budget for their families. At time these foods can be over ridden with carbs weighing us down. On the other hand, for those growing little people we created it does nothing but had fire to the furnace. Keep this recipe on hand when you are making made-from-scratch pancakes so that your energy level will stay up keeping after all those little feet.

3 eggs
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. butter or margarine
1/2 cup frozen veggie mix
1/2 cup fresh or frozen bagged spinach
1 tab. shredded mozzarella or provolone cheese

In a bowl whisk eggs, salt and pepper. Heat butter in skillet over medium heat. Add frozen veggie mix and stir until softened. Add spinach and cook until just wilted. Add egg mixture and cook until thickened with no runny eggs on low heat. Top with cheese. Enjoy!

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Frozen Chocolate Cream Pie

1/24/2015

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Ah, for the love of cream pie! I don't think there is anyone out there who has a family that doesn't cry out for chocolate cream pie from time to time. Here's a different version of previous recipes posted that adds a little fun to the desert hour. It's super easy and quick. This pie is not as "chocolatey" as its counterpart but oozes a fresh frozen delight instead.

Pick up your pie crust and chocolate at Aldi. Both are just a bit over a buck. You can't go wrong with this one.

1 chocolate pie crust
3 oz. cream cheese softened
2 tab. sugar
4 oz. semisweet chocolate chips, melted
1/3 cup milk
8 oz. carton frozen whipped topping

In a bowl beat cream cheese and sugar until blended. Beat in melted chips and milk. Fold in whip topping. Spoon into crust. Freeze 4 hours.

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Slow Cooker Chicken and Biscuits

1/19/2015

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Here's a great spin on that good ol' favorite Chicken and Dumplings. This recipe turns out so incredibly stew-like that one bowl will stick to your ribs. Best of all, you can place all ingredients in your crock pot in the morning and by the time you get home, just stir in those biscuits and wait an additional 20 minutes and dinner is done!

I came up with this idea after a trip to Aldi where you can purchase a can of 10 basic size biscuits for $.49. With two cans and an on-sale purchase of chicken thighs for $3.50, you've got one hearty dinner that will fill the largest crowd, or can be placed in the refrigerator for leftovers the following days.

8 pack of chicken thighs
4 carrots, peeled and sliced
3 celery stalks, sliced
1 medium onion chopped
2 medium potato, peeled and chopped
1 can cream of mushroom soup
2 cups water
2 tab. cornstarch
2 chicken bouillon cubes
1/2 tsp. dried thyme
1/2 tsp. pepper
2 cans of 10 in each biscuits

Place chicken and vegetables in slow cooker. Mix soup, water, bouillon, cornstarch, thyme, and pepper in a bowl. Pour over chicken. Set on low and cook for 7-8 hours. When you return home, stir in, yes I said stir, to get that gravy all over those biscuits, 15 - 20 of those canned biscuits. If you like more gravy I'd suggest 15. You can just cook the rest for a side. But here we like all 20 for a stick-to-your-ribs hearty treat. Place the lid back on the crock pot and let cook an additional 20 minutes until fluffy and done.

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Grandma's Biscuits

1/11/2015

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I know there's quite a number of canned soups that frequent your food bank bag each week. In fact, I'm almost certain there is at least once meal a week designated as a soup day. Yet, sometimes those soups just don't fill those hungry bellies and mouths are opened once a again in just a few hours asking for another snack. Try making these the next time before you open that soup can, and you won't have to rummage through a dwindling snack cupboard afterwards.

2 cups flour
3 tsp. baking powder
1 tsp. salt
1/3 cup shortening
2/3 cup milk
1 egg

Preheat oven to 450 degrees. In a bowl whisk flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk until just moistened.

Turn out on lightly floured surface. Gently knead 8 times. Pat dough into a 10x4" rectangle. Cut rectangle in half lengthwise. Cut crosswise to make 10 squares. Place 1 inch apart on ungreased baking sheets and brush tops with egg. Bake 8-10 minutes until golden. Serve immediately.

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Muffin Pan Pizza

1/4/2015

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Here's a great idea for one of those need-a-quick-fix night. In fact, you can get this going, leave the tray, and let everyone put on there favorite toppings before you pop them into the oven. This a no precooking, no fuss strategy that is not only a money saver, but a terrific time saver as well! Just set those toppings out on the side and allow everyone to place on their favorites.

I included my favorite toppings, but do gather a few of your own to make this extra special.

1 (15 oz.) tomato sauce
1` (6 oz.) can paste
1 tsp. dried basil
1/2 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. sugar
1 tube 11 oz. refrigerated pizza crust
8 oz. block of mozzarella cheese
1 1/2 cups Frozen Veggie Mix, microwaved 1 minute and drained
pepperoni slices

In a bowl mix first six ingredients. Unroll pizza dough and cut into 16 squares. Press squares in an ungreased muffin pan allowing corner to hang over edge.

Spoon 1 tbsp. sauce into each cup. Top with cheeses and your favorite toppings. Bake at 425 degrees for about 10-12 minutes. Great with a side salad.

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Cheeseburger Chowder

1/2/2015

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Nothing sets off the winter blues than a good bowl of chowder. This recipe is bone-sticking, promising full bellies when dinner is done. Many of the ingredients may be found in your refrigerator already, but for other items try Save a Lot and Aldi. I know Aldi has bags of real bacon bits for $1.69 and a Velveeta-cheese type that is 1/2 the price of its counterpart and just as good.

1 lb. gr. beef
1 medium onion, chopped
1 medium red pepper, chopped
1 garlic clove minced
3 tbsp. flour
1 lb potatoes, peeled and chopped
1 1/2 cups water
2 beef bouillon cubes
12 oz. processed, Velveeta-style cheese
2 tab. real bacon bits

Fry beef, onion, and pepper until beef is done. Drain. Add garlic and flour and cook one minute.

Gradually stir in milk, potatoes, water, and bouillon. Bring to a boil and reduce heat. Simmer, covered 15-20 minutes until potatoes are tender. Add cheese, and stir until melted. Top with bacon bits just before serving.

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Leftover Ham Quesadillas on the Foreman Grill

1/1/2015

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Happy New Year to all my fabulous readers! I am praying that each of you find the financial means to prosperous new year. But financial freedom doesn't come about without a few precautions. Always be on the look out for a thrifty idea to put some savings back into your pocket. You'll find great ideas here all year long to stretch that food dollar. About 15% of your total budget is now spent on food! Food prices have been skyrocketing and a decline in the future seems improbable.

I was rummaging through my cabinets yesterday wondering what could I cook for New Year's Eve lunch. I came upon a fabulous recipe I just had to share. There is something amazing about this combination, and I plan on making more of these in the future using leftover ham or even deli ham from the local supermarket.

1 lb. leftover ham, sliced thin
1 very large onion sliced in thin layers
2 tab. margarine
1/2 tsp. salt
1/4 tsp. pepper
1 package of tortillas, regular
1 package of American cheese slices
Margarine

Fry onion in fry pan with margarine, salt, and pepper until soft. Place a tortilla on your George Foreman Grill and layer with ham slices, a couple of heaping tablespoons of onions, and slice of processed cheese. Top with another tortilla. Place a few thin slices of margarine on the top to give that crispy coating. Close grill and when light turns off, you've got one delicious meal. Cut into fours and serve immediately.