Thrifty Recipes Blog - Living On Food Banks

Stuffed Spaghetti Squash

2/25/2018

I've been working on developing healthier recipes that still taste delicious—and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it's easy to forget it's good for you!

1 medium spaghetti squash
1 cup water
3/4 pound lean ground beef (90% lean)
1/2 cup chopped red onion
2 tablespoons yellow mustard
2 to 3 teaspoons Louisiana-style hot sauce
4 small garlic cloves, minced
1 can (15 ounces)black beans, rinsed and drained
2 cups chopped fresh kale or spinach
1/4 cup plain Greek yogurt

Place squash in saucepan, fill with water to 1/2 volume in saucepan. Let squash boil 20-30 minutes. Remove water from pan. Let squash rest until warm to the touch. Cut in half and scrape out seeds.

In a large skillet, crumble beef and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale or spinach; cook just until wilted, 2-3 minutes.

Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt.

Don't Miss Out Our Big Columbus Day Sale with 18% Extra Discount + Free Shipping Site-Wide on All Orders. Shop Now to avail limited period offer. Use Coupon Code: CLBSALE18

Marinated Turkey

2/24/2018

I still have two more turkeys to get through in my freezer. Buying them at 59 cents a pound throughout the Thanksgiving season allows me to tuck away a few for future dinners in January and February.

After that, the weather begins to warm, and who wants a heat-filled house with a turkey cooking? Should any of you have taken my advice and are now wondering what to do with the big thing, here's a great recipe my friend gave me.

2 cups water
1-1/2 cups chicken broth
1 cup reduced-sodium soy sauce
2/3 cup lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1 teaspoon pepper
2 large oven roasting bags
1 turkey (12 to 14 pounds)

Combine the first seven ingredients; set aside and refrigerate 1 cup for basting. Place one oven roasting bag inside the other. Place turkey inside both bags; pour in remaining marinade. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate overnight, turning several times.

Remove turkey; drain and discard marinade.

Preheat oven to 325°. Place turkey on a rack in a large roaster. Bake, uncovered, 3 to 3-1/2 hours or until a thermometer inserted in a thigh reads 170°. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

New England Clam Chowder

2/24/2018

A New England clam chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before. To fight for. The Battle of Bunker Hill was fought for–or on–clam chowder; part of it at least, I am sure it was. It is as American as the Stars and Stripes, as patriotic as the national Anthem. It is ‘Yankee Doodle in a kettle.’
– Joseph C. Lincoln (1870-1944)

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 cubes chicken bouillon
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute the celery, onion and garlic in the drippings until tender. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving.

Wal-Mart.com USA, LLC

Crock Pot Smothered Chicken Over Biscuits

2/19/2018

A tasty biscuit-topper slowly cooks while you're away. Once home, just pop the refrigerated biscuits in the oven, and you've got dinner!

1 lb. boneless chicken breasts, cut into 3/4-inch pieces SAVE $
3 medium carrots, sliced
1/3cup chopped onion SAVE $
1/2 cup water SAVE $
2tablespoons margarine or butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1bay leaf
1 (1.2-oz.) pkg. roasted chicken gravy mix
1/3 cup milk
1 tab. sour cream or plain yogurt
2 teaspoons all-purpose flour
1 cup frozen sweet peas
1 (10.2-oz.) can Pillsbury GrandsAVE $

In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.

Cover; cook on low setting for 6 to 8 hours.

About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend milk, sour cream, and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked.

Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.

50% Off Vitamin Packs

Valentine's Day Peanut Butter Moon Pie

2/19/2018

This will be a start of a family tradition for Valentine's Day. What a sublime delight! It may be a bit non-thrifty, but sometimes you just have to splurge a few dollars for those you love.

Turn a peanut butter sandwich into dessert, add some marshmallow whipped cream and Moon Pies, and you'll have a kid-friendly treat with a little grown-up flavor.

Believe it or not, you can find Moon Pies at the Dollar Tree for $1 and 24 oz. carton of whipping cream at a local discount store for $1,99.

Graham Cracker Pie Shell
1 3/4 cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted

Filling

1 (8-ounce) package cream cheese, at room temperature
1 cup creamy peanut butter (not all-natural)
1 cup confectioners’ sugar
1 1/2 cups heavy cream, chilled
1 teaspoon pure vanilla extract

Marshmallow Whipped Cream

1 cup heavy cream, chilled
2 tablespoons confectioners’ sugar
1 cup marshmallow cream
4 Mini MoonPies, halved crosswise, for garnish
3 tablespoons mini chocolate chips

For the pie shell: Preheat the oven to 350°F. Toss together the crumbs and butter in a medium bowl to moisten. Press the mixture onto the bottom and up the sides of a 9½-inch deep-dish pie pan. Refrigerate for at least 15 minutes to firm up the butter. Bake in the center of the oven for about 10 minutes, or until just set and fragrant. Place on a wire rack to cool to room temperature.

For the filling: In a medium bowl using a handheld mixer, beat the cream cheese, peanut butter, and confectioners’ sugar on medium speed until well-blended and smooth.

In another medium bowl, beat the cream and vanilla on high speed until it holds firm peaks. Beat the whipped cream into the cream cheese mixture on low speed. Pour the filling into the crust and smooth the top. Refrigerate for at least 3 hours, or until set.

For the topping: In a large bowl using the handheld mixer, beat the cream and confectioners’ sugar on high speed until it holds soft peaks. Add the marshmallow cream and beat to firm peaks. Scoop the topping into a pastry bag fitted with a fluted tip and pipe it decoratively over the filling.

Nestle the halved Moon Pies into the whipped cream and sprinkle with chocolate chips.

Crock Pot Savory Turkey Breast

2/17/2018

Every food pantry service is different. Some readers write in wondering how I serve meals that seem to be out of the budget. Well, to be honest my food pantry bag is diverse. One day it could be chicken legs another day it could be a frozen turkey breast.

We always receive some type of meat in our bags. I know many of you out there do not. Nonetheless, I have many diverse readers out there from various cities that receive various odds and ends that others may not. Due to this, I try to be as optimistic as possible in my food recipe choices.

1 good size turkey breast
1/2 cup onion, chunked
1/2 cup celery, chunked
1 tsp. salt
1/2 tsp. pepper
1 bay leaf
1 chicken bullion cube
1/2 cup water

Place turkey breast in crock pot.

Turn breast over and open cavity. Place inside the onion, celery, and bay leaf. Turn breast back over.

Put in bullion and 1/2 cup water in crock pot. (It will dissolve during cooking)

Cook on low 8 to 9 hours.

Remove and discard bay leaf before serving.

Crock Pot Chicken Drumsticks with Sweet Potatoes and Pineapple

2/17/2018

This recipe is a wonderful gluten-free alternative to basic meals. It's wonderful flavors ignite together during the slow cooking process.

Sweet potatoes are always on sale and finding ways to incorporate them into family fare is a must!

2 medium dark sweet potatoes, peeled and sliced
1 8 oz. can pineapple chunks, undrained
1/2 cup chicken broth
1/4 cup onion, chopped
1 tsp. grated fresh gingerroot
1/2 cup BBQ sauce
2 tab. honey
1/2 tsp. dried mustard
8 chicken drumsticks

In a small bowl, combine BBQ sauce, honey, and dry mustard. Mix well.

In slow cooker place sweet potatoes, pineapple, broth, onion, and ginger. Mix well.

place drumsticks over vegetable mixture and coat with sauce generously. Use all the sauce up.

Cook on low for 7 to 9 hours.

Crock Pot Cranberry-Orange Pork Roast

2/17/2018

This recipe conjured up images of fruity meats served during a medieval gala. So diverse were the ingredients that I had to try this first hand to sample the unique fresh infusions.

It turned out to be a sublime treat of the palate. So delicious was this feast, that any leftovers were gone by noon of the following day.

1 2 1/2 pd. boneless pork shoulder roast
1 cup sweetened cranberries
1/2 cup chicken broth
1 shredded orange peel
1/2 cup cranbeerry juice cocktail
2 tab. cornstarch

Place pork in slow cooker.

In bowl mix cranberries, broth, orange peel, and 1/2 cup cranberry juice. Mix well and pour over pork.

Cook 7 to 9 hours.

Remove pork and place on serving platter. Pour juices from slow cooker into a medium saucepan.

In small bowl mix the remaining 1/4 cup cranberry juice with cornstarch. Cook in small saucepan until thickened.

Cut pork into individual slices and serve with cranberry gravy.

This worked very well with a serving of rice on the side.

TireBuyer.com

Crock Pot Swiss Steak Supper

2/17/2018

There is nothing more glorious then a slow cooker meal cooked to perfection. This is a family favorite and is served with a loaf of crisp french bread.

Give it a whirl tonight. There's no fuss, no headaches when you toss this one into the crock pot.

1 1/2 pd. round steak, cut into six pieces
1/2 tsp. seasoned salt
6-8 small red potatoes, quartered
1 1/2 cups baby carrots
1 medium onion sliced
1 13.5 oz. can diced tomatoes with basil, garlic, and oregano, undrained
1 12 oz. jar beef gravy

Spray skillet with cooking spray. Heat stove top on medium/high. Season steak. Sear steak about 3 minutes on each side.

Layer potatoes, carrots, beef, and onion in slow cooker.

Combine tombstones and gravy in a bowl. Mix well. Spoon over beef.

Cook on low 7 to 9 hours.

Macys.com

Cyprus Lemon Garlic Lima Beans

2/11/2018

This delicious dish can be served along with a salad or as a side dish to a main meal. Anyway you serve it, those delicate flavors of lemon and olive oil add a nutritious, delicious meal to your day.

Lima beans are an excellent source of molybdenum and a very good source of dietary fiber, copper and manganese. Lima beans are good sources of folate, phosphorus, protein, potassium, vitamin B1, iron, magnesium and vitamin B6.

1 pound dried lima beans
2 bay leaves
3 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
4 garlic cloves, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
Additional chopped fresh parsley

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.

Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain.

In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next six ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

Best Seller! 4-Bag Laundry Sorter only $25