Living On Food Banks
Like us on Facebook!
  • Thrifty Recipes Blog
  • Cookbook
  • Holiday Cookbook
  • No Time Cookbook
  • Help/Sign Up
  • Donate/Earn Cash

Hotel Room Cooking: Skillet Steaks

9/29/2018

0 Comments

 
Picture
On Black Friday I purchased a Copper Chef electric Skillet and have never turned back! What an amazing contraption this is when you are on vacation and unable to eat out every night.

Plus, who wants all that greasy processed food anyway on vacation?  Who wants to feel bloated and sick when you are supposed to be enjoying yourself? Of course, who wants to cook, too?  These Hotel Room Cooking recipes make dinner a breeze when you're on the road.  

Just grab a salad and some bread and you're set.


2 tablespoon olive oil
4 of your favorite steaks (about 1 lb each), room temperature
Salt, for seasoning
Ground black pepper, for seasoning
6 cloves garlic, unpeeled
3 sprigs rosemary, optional

Preheat the skillet to 400° F

Brush the Shallow Pan with the olive oil.

Generously season both sides of the steaks with the salt and ground black pepper.

Place the steaks on the Shallow Pan and cook for 4 mins.

Flip the steaks. Scatter the garlic and rosemary over and around the steaks and cook for an additional 4 mins.

Turn down heat until the desired doneness is reached (about 6–10 mins.). 


Copper Chef Electric Skillet: $25

0 Comments

Halloween Dirt Cups

9/29/2018

0 Comments

 
Picture
​Getting out those Halloween decorations this weekend?  How' bout a little after dinner treat tonight for those little ones to spark that festive mood?  This recipe is quick, easy and inexpensive.  Your kids will just love the flavors that mesh in this good 'ol favorite recipe.  Take a few moments this afternoon preparing a real treat while you organize, discard, and hang up those chilling decorations!

2 cups cold milk
1 package of Jell-O chocolate pudding, small
1 tub Cool Whip
1 16 oz. package of chocolate cookies, crushed
8 - 10 clear cups or dessert cups
Gummy worms, candy flowers, chopped peanuts, or other gummy treat

Pour milk in bowl with small box of pudding mix.  Whisk until blended.  Let mixture stand five minutes.  Stir in whipped topping and half the crushed cookies.  Place one tab. of reserved crushed cookies in each cup, fill cup 2/3 full with pudding mixture, and top with another 2 tab. of crushed cookies.  Decorate with gummies  and such.  Quick and YUM!

Ticketnetwork.com
0 Comments

The Complete Breakfast Muffin

9/23/2018

0 Comments

 
Picture
These have got to be the ultimate fast food breakfast.  You can easily make these up in a flash on the weekend then freeze them in a zip lock bag for the week.  Then with a little ingenuity needed on those busy first few hours of the morning all you need to do is "nuke 'em" and serve them up pronto giving you a few more precious moment to yourself.

I usually purchase my sausage at Save a Lot when those one pound rolls go on sale for $1.  Then at Aldi boxes of corn muffin mix are 45 cents and blocks of cheddar cheese as low as $1.29 a block on sale days.  So go ahead, learn to shop your discount stores and enjoy more out of life when you save some cash.


​1/3 pd. bulk sausage 
3 eggs
1/8 tsp. seasoned salt
1/8 tsp. pepper
1 package corn muffin mix (8 1/2 oz.)
3/4 cup cheddar cheese
Honey

Fry sausage until brown and crumble.  Set aside to drain.  Fry eggs in same pan and add seasoned salt and pepper.  Scramble until set.  In a bowl, mix corn muffin according to package directions.  Fold in sausage, egg, and 1/2 cup cheese.  Grab that muffin pan and place paper liners in 12 slots.  Equally distribute batter to those 12 muffin tins.  Bake at 400 degrees for 12 minutes. Sprinkle with remaining cheese on top and dot with some swirls of honey.  Cook 8 minutes more.

Best Hotel Deals - Save up to 75% Off* on Hotels
0 Comments

Refrigerator Garlic Spread

9/23/2018

0 Comments

 
Picture
​It never fails.  Any given week I visit my food pantry I am blessed with multiple loaves of various varieties of breads.  I am on a continual quest deciphering how I can incorporate frozen stored bread into my daily cuisine. These delectable breads may not be of the freshly baked quality, but, nonetheless, can be prepared into something that makes a delicious accompaniment to any meal.  

I came up with this recipe recently as I perused my frozen bread shelf.  Garlic bread is a staple in this house, and each time I had to whip up a fresh recipe to spread then toast. Not so anymore!  This recipe allows you to make a decent quantity before hand and store in the refrigerator for easy spreading.  Delicious, thrifty, and quick you'll be using this all summer!

1/2 cup margarine spread
2 tab. Parmesan cheese
3 minced garlic cloves
2 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. pepper

Mix all ingredients in a plastic storage container.  Refrigerate until ready to spread.  Spread on bread slices and toast in toaster oven until golden.  About 8 minutes. 

Wholesale Party Supplies and Halloween Costumes
0 Comments

Cheese and Egg Burgers

9/15/2018

0 Comments

 
Picture
These burgers were a huge hit with our friends during football season. Regular mayo can easily be substituted for the garlic aioli if desired.

This is one dinner you won't need any sides as it will be simply amazing someone can finish off the entire burger.


1/2 cup mayonnaise
2 garlic cloves, minced
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest

CHEESEBURGERS:
2 pounds ground beef
1 tablespoon mustard
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices American cheese
8 buns, split

FRIED EGGS:
2 tablespoons butter
8 large eggs

TOPPINGS:
lettuce
2 medium tomatoes, sliced
Additional mustard, optional


Whisk mayonnaise, garlic, lemon juice and lemon zest until blended. Refrigerate.

For burgers, combine the next six ingredients, mixing lightly but thoroughly (do not overmix). Shape into eight patties. Grill, covered, over medium direct heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Place burgers on bun bottoms. Keep warm.

Melt 1 tablespoon butter over medium heat in each of two large skillets (on grill or stovetop). Break eggs, one at a time, into a custard cup or saucer, then gently slide into pans. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard. To make basted eggs, spoon butter in pan over eggs while cooking. For over-easy, carefully turn eggs to cook both sides but do not cover pan.

To serve, spread mayonnaise mixture over bun tops. Add lettuce, tomatoes and, if desired, additional mustard to burgers. Top with fried eggs. Replace bun tops.

Get Your Pet Independence Day Ready with 12% Extra OFF + Free Shipping on All Orders at BudgetPetWorld.com! Use Code: BPWJULY12
0 Comments

Simple Falafels

9/15/2018

0 Comments

 
Picture
There are so many wonderful, simple ethnic foods that being on a tight food budget shouldn't make you feel unsatisfied.  With this ever growing culture of processed foods we have long left the true sense of soulful cooking that enabled our ancestors to eat abundantly and healthy on just pennies.  This blog is donated to those who are on such a budget and making ends meet at their local food banks.  But, there are times we must venture out and buy food at the local grocery to complete our daily menus for those we love.  On these occasions, you must stop here and view the ever growing cookbook of delicious, low-cost items that adorn our tables.  Your one stop place to always have enjoyable, thrifty meals at your fingertips.


2 cup dried chick peas
1 medium onion
2 cloves crushed garlic
1 tsp. baking soda
1 tsp. coriander
1/2 tsp cumin
1 egg
1/2 cup finely chopped parsley
1/4 tsp. cayenne pepper
salt & pepper to taste
flour to bind
oil

Soak beans overnight.  Drain.  Cook until tender over medium/ low heat.  In a food processor or blender add remaining ingredients except flour and oil.  Pulse until all ingredients are smooth and processed.  Place in a bowl and add flour to just bind.  Let stand for 1/2 hour in refrigerator.  Make one inch balls with mixture and head in pan filled with 2 inches of oil  Cook a few balls at a time and let brown evenly on low/medium heat.  Allow to drain on paper towels.  Wrap with pita bread, lettuce, and tomatoes.  Usually served with Tahini Sauce.


SwimOutlet.com
0 Comments

Fall Apple Sticky Buns

9/8/2018

0 Comments

 
Picture
​Yesterday I headed out for my normal pit stop to the local food pantry and was handed two bags of presliced apples.  Of course the date noted had a expiration date that just passed.  How could I utilize these apples quickly I thought before time runs out?  his recipe was just the answer!  It will send delicious aromas of fall throughout our house as it bakes away. Great addition to a family breakfast or just alone with a glass of milk.  These freeze well and can be zapped for future rushed mornings.  

Best of all, I put these together in about 15 minutes.  No need for tons of prep work here as the recipe just comes together with ease.

3 cups flour
2 tsp. baking powder
1 1/2 tsp. salt
3 tab. margarine or butter
1 1/3 cups milk
1 cup packed brown sugar
2 tsp. cinnamon
4 cups chopped apples, I used skin and all in the food processor

Sauce
1 1/2 cups sugar
1 1/2 cups water
2 tab. flour
1 tab. butter or margarine
1 tsp. cinnamon

In a bowl mix first 3 ingredients.  Cut in butter until mixture resembles course crumbs.  Add milk and stir until just moistened.  Batter will be sticky.  You want it light.  Turn dough onto lightly floured board and roll into 18 x 12 inch rectangle.

Sprinkle with brown sugar and cinnamon.  Top with apples.  Roll up jelly roll style and pinch edges.  Pinch seam to seal.  Cut dough into 12 equal sections and place in a 13 x 9" pan.

In a pan add all sauce ingredients.  Cook for 3-4 minutes until thickened.  Pour over buns and bake at 350 degrees for 45 - 50 minutes or until golden.  These come out with a perfect sticky sauce.

Vremi
0 Comments

Sour Cream Lemon Pie

9/8/2018

0 Comments

 
Picture
After a long miscommunication with the King, we ended up with two pints of sour cream and nothing to do with it. I thought we’d be eating a lot of tacos and Mexican food until it was all gone and then I remembered this awesome pie my mother in law makes with sour cream. It actually turned out to be perfect timing too. We’re in what I call the transition season. We’re all ready for soup weather and I personally get a hankering for pie. But we’re not quite there. Its way too hot. The season for everything pumpkin and apple isn’t quite here yet. But… PIE! So I found that Sour Cream Lemon Pie is the perfect solution because its a type of pie that you serve cold. I have that pie hankering covered with out creating a sweat house.

Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 container of Cool Whip
​
Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.

Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
​
Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.


Cyber Florist
0 Comments

Chocolate Cream Pie

9/3/2018

0 Comments

 
Picture
There's nothing better than a cream ice box pie.  This one is a staple at our house whenever a quick dessert is needed.

​Here's one that will be on your favorite list for awhile.  Simple and easy to make, this one will be a continuous requested favorite.  


1 chocolate or graham cracker crust
1 box Jell-O Chocolate pudding
1 1/2 cups milk
1 container of Cool Whip
Mini chocolate chips, optional

Place pudding and milk in a bowl.  Whip until it is thick.  Pour into pie crust.  Add a container of Cool Whip on top and sprinkle with cinnamon.  Place in refrigerator for an hour.

HealthmateForever
0 Comments

Labor Day: Birdie in the Nest Bacon and Cheese Sandwich

9/3/2018

0 Comments

 
Picture
Any time there is a three-day-weekend you can bet I'm in the kitchen whipping up something spectacular so that my family rises smelling a quick treat.  These sandwiches take minutes to make.  

I am usually blessed with a bit of bacon in my monthly food bag.  So, I'm always looking for ways to put it to good use.  You're going to love these sandwiches.  You can bet they are sure fire fillers.

2 slices sourdough bread
1 tablespoon mayonnaise
1 large egg
1 slice American cheese
2 cooked bacon strips

Using a biscuit cutter or round cookie cutter, cut out center of one slice of bread (discard center or save for another use). Spread mayonnaise on one side of bread slices. In a large skillet coated with cooking spray, lightly toast cutout slice, mayonnaise side down, over medium-low heat. Flip slice; crack an egg into center. Add remaining bread slice mayonnaise side down, to skillet; layer with cheese and bacon.
​
Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top

Double VIP Points Every Wednesday
0 Comments
<<Previous

    RSS Feed

    Wal-Mart.com USA, LLC
    McAfee US
    Smarty Had A Party
    No Fine Print Wine
    Purple
    Medterra

    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.

    Archives

    July 2022
    June 2022
    May 2022
    March 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011

    Recipes

    All
    Air Fryer
    Beans
    Books
    Bread
    Breakfast
    Camping Recipes
    Christmas
    Cooking For A Crowd
    Cracker Recipes
    Crock Pot Recipes
    Desserts
    Dinners
    Dressing
    Drinks
    Grains
    Grilled
    Holiday Fare
    Holiday Leftovers
    Holidays
    Hotel Room Cooking
    Lunch For The Week
    Meatless Mondays
    Pasta
    Peanut Butter Recipes
    Potatoes
    Rice
    Salad
    Salads
    Sandwiches
    Sides
    Slow Cooker
    Snacks
    Soups
    Spaghetti Sauce Recipes
    Stir Fry
    Thanksgiving
    Vegetables
    Whole Food Recipes
    Wonderful Bargains

Powered by Create your own unique website with customizable templates.