Thrifty Recipes Blog - Living On Food Banks

Crock Pot Carnitas

5/19/2018

Oh snap! End of the year frazzles hitting you yet? Time for end of the year school parties and spring sport event. You're probably trying to squeeze in every minute of the day to ensure you finish it all.

Here's a fantastic recipe you can place in the crock pot that will be waiting and ready when you get home. It's that time of year to bring in a little fiesta to your day!

2 lb. pork roast, fat trimmed, cut into 1-inch cubes
2 cloves garlic, chopped
2 tsp. oregano
1 tsp. cumin
1 tab. rice vinegar
1 tsp. salt
1/2 tsp. pepper
onion, medium, quartered
3 bay leaves
shredded lettuce
slice avocadoes
plum tomatoes
sweet onion
cilantro
8 oz. of cheddar cheese, shredded
Corn or white tortillas

Place first 9 ingredients in slow cooker. Cook on low for 6 hours.

Remove pork from pot. Take out onion and bay leaves and discard. Shred pork.

Return to crock pot stirring well. Keep on warm.

Slice and chop your sides into separate bowls. If using corn tortillas be sure you lightly fry each on in a fry pay coated with cooking spray. Place tortillas on plate, arrange bowls, and put carnita meat in a bowl on the center of the table.

Let everyone fix their own. You've done enough today.

Rustic Pizza

5/12/2018

I have the most fantastic pizza recipe to share with you today. But, I must warn you, once you produce this chewy, gooey, bubbly joy; your family will request this over take out. Oh, come on you say? I'm not kidding. This pizza gets rave reviews from family members and guests each time it is lovingly made. I have taken this recipe, and over the years, made it into the fantastic pizza it is today.

I put it in the back of my recipe box when times got tough. It does require that wonderful silky smooth cheese titled mozzarella. And, it can be a bit expensive lately. But, recently I went to my local discount food store and found it for 99 cents a pound. Yes, FRESH mozzarella that cheap! Well, once I put this on the pizza, rather than the traditional shredded, I now had a gourmet pizza. Do look for bargains for this heavenly delight.

I have two large pizza pans that are restaurant style. So I split the dough into 3 pizzas. If you have the regualar size pan, you can split this dough into 4 pizzas.

Dough
1 pkg. active yeast
2 cups spring water
2 tsp. sea salt
4 cups flour
2 tab. olive oil
Place in bread machine on "dough" setting or 1 hour and 40 min. You can add all ingredients, knead this by hand, and set it aside too.

Pizza Sauce
1 can (14 1/2 oz.) chopped tomatoes
2 tab. olive oil
dash oregano
1 or 2 cloves of garlic
Put all in blender and whirl on high. Set aside.

Toppings
3 cups of Mozzarella Cheese
1/2 cup Parmesan Cheese
Basil (fresh or dried)
Mushrooms
Pepperoni
Ham
Onions
Whatever strikes your fancy!

Set oven to 450 degrees. Take out dough and gently knead again on lightly floured board. Cut into 3 even pieces. Roll out pizza to conform to pizza pie pan. Top with 2/3 cup of pizza sauce, 1 cup of shredded cheese, 2 tab. parmesan cheese, and toppings of your choice. Top with a sprinkle of fresh or dried basil. Bake for 10-15 min. or until bubbly. If you can, get that FRESH mozzarella!

Honey BBQ Chicken Quarters

4/28/2018

It's that time of year to fire up that grill! If your old grill hasn't seen the light of day in months give it a once over in cleaning and get ready for some great grilling in the months ahead.

Here's a great recipe to get you started. Easy and thrifty to put together, you'll be quite pleased to place this on your picnic table.

6 chicken leg quarters
RUB:
1/4 cup packed brown sugar
1 tablespoon kosher salt
1/2 teaspoon garlic powder
1/8 teaspoon ground cinnamon

SAUCE:
2 tablespoons butter
2/3 cup ketchup
1/2 cup honey
3 tablespoons balsamic vinegar
2 tablespoons yellow mustard
2 teaspoons reduced-sodium soy sauce
Dash cayenne pepper, optional

Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours.

Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes.

On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes.

Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°, 4-6 minutes. Serve with reserved sauce. Yield: 6 servings.

To cook indoors, preheat oven to 450°. Place prepared chicken in a greased 15x10x1-in. baking pan; bake until a thermometer reads 165°, about 25 minutes. Brush with sauce, reserving 1/2 cup. Bake until chicken pieces register 170°, about 5 minutes. Serve with reserved sauce.

Birthday in a Box

Ground Beef with Mushroom Gravy - "The Aunt Sandy Dinner"

4/8/2018

My son requested this last night, and I had forgotten about the beloved Aunt Sandy Dinner. This is amazing tasting, simple, and a kid's favorite. My Aunt Sandy was a busy working woman, yet found time to offer healthy food options at her table despite being a full time employee. She believed that a woman needed to ensure her well-being was complete and found alternative cooking recipes on nights that normally wouldn't allow a decent home cooked meal. This gave her some special time to recharge her own batteries. This recipe can be made in 20 minutes. That is from start to finish! It is nutritious, healthy, and reasonably priced. I know once you try this treat it will easily become a family favorite.

1 pd. hamburger
1/2 small chopped onion
1/2 tsp. salt
1/4 tsp. pepper
I mushroom packet gravy mix
1 cup milk
*Noodles or mashed potatoes

In a frypan add chopped onion and fry 5 minutes. Add hamburger gently breaking apart with tongs. Add salt and pepper to add a bit of flavor to the meat. When meat is cooked, drain grease. In a measuring cup, pour in gravy packet and add milk to the one cup mark. This prevents watery gravy from the meat juices. If the gravy thickens quickly you can always add a few tablespoons of milk to thin it. The gravy takes but a minute to cook and thicken. Pour immediately over noodles or mashed potatoes.

St. Patty's Day Irish Stew

3/15/2018

Corned beef and cabbage not your thing? Why not make this comforting treat for your family members instead? Packed with wholesome goodness you can still ring in the holiday in style. Don't for get to plug in your bread machine and make a delicious white loaf to accompany dinner.

2 pounds beef stew meat
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons canola oil
1 tablespoon butter
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup tomato paste
4 cups water
4 beef bouillon cubes
3 tablespoons all-purpose flour
3 tablespoons water
5 medium carrots, cut into 1/2-inch pieces
3 medium turnips, peeled and cubed
2 tablespoons minced fresh parsley

Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.

In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.

In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley.

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Crock Pot: Bolognese Pasta Sauce with Spaghetti

3/3/2018

Here's a great weekend dinner that takes just a few minutes to place together. All you have to do is dump these ingredients in your favorite crock pot and flip the switch. Dinner is ready when you return.

6 Italian sausage links, about 1 1/2 lb., cut in one inch pieces
1 cup chopped onion
2 tab. sugar
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
2 garlic cloves, minced
1 28 oz. can crushed tomatoes, undrained
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
12 oz. cooked spaghetti

Place all ingredients into crock pot except spaghetti. Stir well. Place setting on low.

Cover and cook on low for 6-8 hours.

Serve with cooked spaghetti.

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.

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Thrifty Cuban Sliders

1/6/2018

I had a few extra Hawaiian rolls when I received my Thanksgiving basket. So, I threw caution to the wind and thought I'd whip up some of these. they were absolutely delicious.

I did cut the recipe in half since I only had one package. But, with following the recipe completely you'll have enough for the whole family that will leave you a lunch the next day.

2 packages (12 ounces each) Hawaiian sweet rolls
1-1/4 pounds thinly sliced deli ham
9 slices Swiss cheese (about 6 ounces)
24 dill pickle slices

TOPPING:
1/2 cup margarine, cubed
2 tablespoons finely chopped onion
2 tablespoons mustard

Preheat oven to 350°. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with ham, cheese and pickles; replace top halves of rolls.

In a microwave, melt butter; stir in onion and mustard. Drizzle over rolls. Bake, covered, 10 minutes. Uncover; bake until golden brown and heated through, 5-10 minutes longer.

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One Pan Spaghetti and Meatballs

1/1/2018

Here's a great little dish that cooks up in a flash. All you need is some great garlic bread and a hearty salad. Best of all it's thrifty!

12 oz. spaghetti noodles
16 oz. jar favorite spaghetti sauce
3 cups water
1 Tbsp. Italian Seasoning
16 oz. bag frozen meatballs
1 cup shredded Italian cheese blend
1/4 cup Parmesan cheese

Combine spaghetti noodles and sauce, water, seasonings, and meatballs. Stir and place on cover.

Place on medium-low heat for 20 - 25 minutes.

Remove from heat and sprinkle on cheeses. Place lid back on again until cheese melts.

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Pepper Steak and Squash Stir Fry

12/16/2017

Trust me. Don't be put off by the ingredients in this one. Even my pickiest eater grabbed seconds.

With the holidays fast approaching this is a quick one that will be on the table in less than 30 minutes. All you need is to pour some rice in your rice cooker and both stir fry and rice will meet at the same time.

1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch
2 tablespoons canola oil, divided
1 beef flank steak (1 pound), cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 medium zucchini, cut into thin strips
1 small onion, cut into thin strips
3 garlic cloves, minced
1 cup fresh snow peas
1 cup sliced fresh mushrooms

Mix broth and soy sauce with cornstarch until smooth. Set aside.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan.

In same skillet, heat remaining oil. Stir-fry peppers about 2 minutes. Add zucchini, onion and garlic; cook and stir 2 minutes longer. Add snow peas, mushrooms and water chestnuts. Stir-fry until crisp-tender, about 2 minutes more.

Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return beef to skillet; heat through. Serve with hot cooked rice.