Thrifty Recipes Blog - Living On Food Banks

One-Skillet Chicken Fajita Pasta

6/21/2020

You can have this quick, easy fajita pasta on the table in no time. We love the kicked-up southwestern flavor, and I like being able to make the whole meal in my cast-iron skillet. I sometimes garnish it with crushed corn chips.

3 cups uncooked elbow macaroni
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 envelope fajita seasoning mix, divided
1 large onion, chopped
1 large green pepper, chopped

3 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chiles, drained

1 can (4 ounces) chopped green chiles, drained
1/2 cup heavy whipping cream
1/2 teaspoon salt
1 cup shredded sharp cheddar cheese

Cook macaroni according to package directions for al dente.

Meanwhile, heat 1 tablespoon oil in a large skillet oven over medium-high heat. Add chicken and 4-1/2 teaspoons fajita seasoning; cook and stir until no longer pink,5-7 minutes. Remove chicken and keep warm.

Heat remaining 1 tablespoon oil in skillet. Add onion, green pepper and remaining 4-1/2 teaspoons fajita seasoning. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from pan.

In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.

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Creamy Tortellini Primavera

4/25/2020

Sigh........... We were recently stuck at home for my youngest son's birthday. We usually have our feast at a local restaurant. It is the perfect time of year to get family and friends together and relax.

With all the COVID-19 restrictions, we thought better, and decided to try something new at home. I actually stumbled across this recipe in an old library cookbook that mentioned "for company".

This is ultimately something special! Creamy sauce with al dente tortellini made it impossible to harbor any leftovers.

1 package (20 ounces) refrigerated cheese tortellini
2 tab. dry white wine
Homemade Alfredo Sauce
1 lb. fresh asparagus, cut in two inch pieces, hard stems removed
1/4 tsp. crushed red pepper
1 cup cherry tomatoes, halved
3 cloves of garlic, minced
2 tab. olive oil
1 1/2 cups sliced mushrooms
1/2 tsp. salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms, garlic, and asparagus in oil for 4-6 minutes or until crisp-tender. Add salt and peppers.

Drain tortellini; place in a large bowl. Add the mushroom mixture, tomatoes, Alfredo Sauce. Toss. Sprinkle with cheese.

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Texas Style Enchilada Casserole

4/11/2020

I took a picture of this from and old family cookbook passed/sold by a local church. I didn't think much of it at the time. One glance told me it was Mexican and worth a try.

But once I had a few minutes to peruse the page, of course AFTER I brought the ingredients, I was a bit stumped. Mushroom soup? Really? How did I miss that? Not for me!

But, with all ingredients already place on my counter, I had not choice.

The results are in! This concoction was BY FAR one of the BEST Mexican casseroles we ever ate. You're going to love it!

1 pound ground chuck
1/2 medium-size red onion, chopped
1 (4-ounce) can diced green chiles, optional
12 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4-ounce) can cream of mushroom soup
1 (2 1/4-ounce) can sliced ripe black olives
1 cup mild enchilada sauce
1/2 cup sour cream
1 (8-ounce) block sharp Cheddar cheese, shredded and divided

Toppings: shredded lettuce, diced tomato, finely chopped red onion

Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.

Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese.

Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.

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Pinto Beans Enchilada Stack

4/5/2020

One thing you won’t find a shortage of when you eat dinner Mexican-style is protein. Whether you love beef, chicken, pork, or fish, you can find healthy dishes with any of the three. The key here is staying away from the fattier cuts of meat.

Many Mexican restaurants today offer healthy choices. Choose grilled meats whenever you can for burritos and tacos.

1 pound lean ground beef
1 (1.25-oz.) envelope taco seasoning mix
1 (16-oz.) can refried beans
1 (15-oz.) can pinto beans, drained and rinsed
5 (10-inch) burrito-size flour tortillas
2 1/2 cups (10 oz.) shredded Mexican four-cheese blend, divided
1 (10-oz.) can enchilada sauce

Toppings: chopped plum tomatoes, chopped green onions, sour cream, chopped fresh cilantro, chopped avocado.

Preheat oven to 425°. Cook ground beef in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink. Add taco seasoning and 1/3 cup water, and cook 1 to 2 minutes or until thick.

Stir together refried beans and pinto beans.

Place 1 tortilla on a lightly greased aluminum foil-lined jelly-roll pan. Top tortilla with half of meat mixture and 1/2 cup cheese; top with another tortilla, half of refried bean mixture, half of enchilada sauce, and 1/2 cup cheese. Top with another tortilla, and repeat layers once. Top with remaining tortilla.

Bake at 425° for 16 to 18 minutes or until thoroughly heated and browned. Top tortilla with remaining 1/2 cup cheese; and bake 2 to 3 minutes or until cheese is melted. Cut into wedges, and serve with desired toppings.

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Cuban Roasted Pork Sandwiches

3/19/2020

With the advent of the Corona Virus, you need to be looking into meals that are thrifty and have the ability to last awhile.

Keeping our shopping trips to a minimum should be the key, and when you do go out, it's imperative you stock your shelves for awhile.

If you are one of those who likes to shop, grabbing a few items several times a week, I'd put that idea on the shelf.

Think of your shopping in 1-2 week spans. Grab larger meats to make delicious meals like this that will last for days.

1 boneless pork shoulder butt roast (5 to 6 pounds)

4 garlic cloves, sliced
2 large onions, sliced
1 cup orange juice
1 cup lime juice
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

SANDWICHES:
4 loaves (1 pound each) French bread
3/4 cup butter, softened
1/2 to 1 cup yellow mustard
24 thin sandwich pickle slices
2-1/4 pounds sliced deli ham
2-1/4 pounds Swiss cheese, sliced

Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade.

Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake at 350° until tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing.

Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths.
Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

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Easy Skillet Lasagna

1/2/2020

After a couple of days of partying, here's a great, quick meal to adorn your table this new year. It's fast, hearty, and economical.

You're going to enjoy this one with all the ooey-gooey cheese rolling off each forkful. In fact, I bet you have most of the ingredients already on hand!

1 small onion, chopped
2 cloves of garlic, minced
1 tab. olive oil
1 jar (24 ounces) spaghetti sauce
12 oz. egg noodles
1 2/3 cups water
1 8 oz. ricotta cheese
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 tsp. basil
1 package of shredded Italian cheese blend, divided
2 tablespoons grated Parmesan cheese

In a large nonstick skillet, cook onion and garlic over medium heat for 2 minutes. Stir in spaghetti sauce, noodles, salt, pepper, basil, and water. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally.

In a small bowl, combine ricotta cheese, Parmesan cheese, and 1 cup of shredded cheese. Drop by HUGE tablespoonfuls over pasta mixture. Cook for 10 min. more.

Sprinkle the rest of the mozzarella cheese over noodles; cook, covered, 3-5 minutes longer or until cheese is melted

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Chicken Tetrazzini

12/28/2019

"Where have you been hiding this recipe?" my youngest son demanded when he twirled up his first bite.

"Gosh, I don't know. I used to make it for Tom when we were first married as kids. It happened to be one of his favorites," I replied.

"Well, you have to make this more often. It's amazing!"

It really is. Thrifty by nature, yet deeply satisfying. A meal that will truly humble you with your first bite.

8 oz. spaghetti noodles
1/2 pd. sliced mushrooms
1 small onion, chopped
1/4 cup butter, cubed
3 tab. cornstarch
2 cups chicken broth
1 cup half-and-half cream
1/4 cup mozzarella cheese
2 cups cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan cheese

Cook noodles according to package directions, drain.

In a large skillet, cook mushrooms and onions in butter until tender. Stir in cornstarch; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in the cream, mozzarella, salt, and pepper. Fold in the chicken and spaghetti.

Turn into a greased 2-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

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Five-Cheese Ziti al Forno

12/7/2019

If you are a fan of the five-cheese ziti at the Olive Garden, then this is a must to try! I personally reduced the amount of ziti to a little over one pound as I like less pasta and more sauce.

This is delicious to dive into for dinner. Plus the edition of leftovers, is always welcomed.

1-1/2 pounds (about 7-1/2 cups) ziti or small tube pasta
2 jars (24 ounces each) marinara sauce
1 jar (15 ounces) Alfredo sauce
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded provolone cheese
1/2 cup grated Romano cheese

TOPPING:
1/2 cup grated Parmesan cheese
1/2 cup panko (Japanese) bread crumbs
3 garlic cloves, minced
2 tablespoons olive oil
Minced fresh parsley or basil, optional

Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.

Meanwhile, in a large saucepan, combine marinara sauce, Alfredo sauce, 1 cup mozzarella, ricotta, provolone, and Romano cheeses. Heat over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese.

In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over pasta.
Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake until heated through and a thermometer inserted in center reads 165°, 15-20 minutes longer.

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Mama Falk's Meatloaf

11/17/2019

Ok, all you meat-loving sports fans! Yes, you! You don’t always have to grill burgers at your tailgate! How about meatloaf? Everyone loves meatloaf. It’s such a comfort food and everyone remembers meatloaf growing up.

Try out this one. It's easy, fast, and thrifty. Plus, you can make those meatloaf sandwiches afterwards for lunch the next day!

2 lbs. chopped meat (sirloin, turkey, veal or chicken)
1 pkg. Lipton Onion Soup
3 eggs, slightly beaten
1/3 cup ketchup
1 1/2 cup bread crumbs
1/2 cup ketchup
2 tab. brown sugar
1–2 cups sharp cheddar cheese, shredded (depends on how cheesy you like it.)

Combine first 5 ingredients in a bowl. Mix lightly.

Place half the meat mixture in a loaf pan.

Layer the cheese on top of the meat and then top with the rest of the meat.

Mix remaining ketchup and brown sugar top the meatloaf before baking.

BAKE for 45 minutes at 375 degrees. Check doneness before you remove.

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Fabulous Beefy Burritos

10/20/2019

It's fall, and thank goodness ground beef has dropped a bit in price! This is the season to be on the lookout at Winn Dixie for all those by one get one specials this season. Roasts will soon be in your circulars toting prices that can't be seen during the summer months. Roasts can be a God-send if you ensure you are able to get a couple of meals out of them.

With ground beef on sale this week, I picked up a pound and a half and made 8 big whopping burritos that gave me a free lunch for the following day. These beefy beauties are made on those extra large 10 inch tortillas so they are a true rib stick'n meal. Filled with one pound of potatoes, that ground beef extends to two pounds of pleasure. Give these a try and reap the leftovers the following day!

1 1/2 pd. ground beef
1 taco seasoning packet
3/4 cup water
2 tsp. Worcestershire sauce
1 1/2 tsp. onion powder
1 tsp. paprika
1/2 tsp. garlic powder
Juice 1/2 lemon

2 medium potatoes, about one pd. peeled and sliced into 1/2 inch cubes
1/2 tsp salt
1/4 tsp. pepper
3 tab. oil

(8) flour 10 inch tortillas
(1) 8 oz. block of cheddar cheese shredded

Fry ground meat and drain when cooked and no longer pink. Add taco seasoning, water, Worcestershire sauce, onion powder, paprika, garlic powder, and lemon juice. Cook 8-10 min. Set aside.

In a non-stick fry pan, cook potatoes in oil. When golden, about 5-6 min., drain on paper towels and sprinkle with salt and pepper. Add to ground beef mixture.

Place about 2/3 cup of beefy mixture onto each tortilla shell. Top with 1/4 cup cheese. Fold bottom and sides of tortilla over filling and roll up. Wrap each burrito in tin foil and bake for 15-18 min. at 400 degrees.

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