Thrifty Recipes Blog - Living On Food Banks

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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Easy Enchiladas

10/12/2019

If you don't enjoy the usual spicy fare of these types of entrees, you're going to love this one! Feel free to omit the green chilies, and you've got one meal that will offer a tasty amount of protein in one dish.

Easy to put together, this one will take minutes to pop in the oven.

1.5 pounds lean ground beef
salt and pepper
1 small white onion, peeled and diced
1 (4-ounce) can diced green chilies, optional
1 (15.5 ounce) can black beans or lentils, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 large can enchilada sauce
1/4 cup chopped fresh cilantro, optional

Heat oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray. Set aside.

Cook the ground beef and onion in a large saute pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks. Using a slotted spoon, transfer the beef to a separate bowl and set aside. Reserve 1 tablespoon of the remaining grease, and discard the rest.

Stir in the green chilies, if using and beans, and cook for 1 minute to warm, stirring occasionally. Remove pan from heat, and stir the ground beef and 1/4 cup enchilada sauce into the mixture until combined. Set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Portion about 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining ingredients. Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top.

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Tangy Grilled Pork Chops

9/22/2019

Still time to crank open that BBQ grill before the cold weather starts. This is a fantastic, smack-your-lips recipe that's easy fare.

Just pull together a few ingredients and allow them to marinate those succulent pork chops, and you've got a great dinner this evening.

3/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
1/4 teaspoon garlic powder
6 bone-in pork loin chops (8 ounces each)
In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.

Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

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Ginger Peach Ribs

9/21/2019

I know you're eyeballing this one thinking, "Gosh, this is just too much work, but they look so delicious!" Just think of biting into one of these succulent ribs this weekend and making a family dinner experience a bit more special.

Food is truly for the soul as well as the stomach and should be planned accordingly. With sales still available on racks of ribs, you can grab this one from the cooler with confidence.

1/2 cup soy sauce
1/2 cup red wine vinegar
1/2 cup ketchup
1/2 cup peach preserves
1/3 cup minced fresh gingerroot
2 tablespoons mustard
2 tablespoons brown sugar
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground pepper
4 pounds pork baby back ribs

In a small bowl, whisk the first 10 ingredients until blended. Reserve 1 cup marinade for basting. Divide ribs and remaining marinade between two large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade in bags overnight.

Remove ribs, discarding remaining marinade in bags. Grill ribs, covered, over indirect medium heat 1-1/2-2 hours or until tender, basting occasionally with reserved marinade during the last half hour.

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Chicken and Shells Dinner

9/15/2019

Here's a great "stretch" meal that will feed a crowd with just a few ingredients. This one also happens to be kid friendly.

You may be put off with the addition of mayonnaise, like I was in the beginning. Let me tell you, it adds a distinct creaminess that can't be found otherwise.

This meal is a pleasant surprise and you'll be reaching for seconds quickly.

1 package (12 ounces) shells and cheese dinner mix
1/4 cup chopped onion
4 tablespoons butter, divided
2 cups cubed cooked chicken
1 package (10 ounces) frozen peas, thawed
2/3 cup mayonnaise
1/3 cup seasoned bread crumbs

Prepare dinner mix according to package directions. Meanwhile, in a small skillet, saute onion in 2 tablespoons butter until tender. Stir the chicken, peas, mayonnaise and sauteed onion into dinner mix.

Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

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Chicken Legs with Balsamic Vinaigrette

9/15/2019

You can find chicken legs on sale every day at your local supermarket. But, for most, this is an item that isn't usually grabbed first. After all, they come in big cumbersome bags that you must take the time to divide out into individual dinner packets.

But once this is accomplished, all of 10 minutes, you can really reach for some delicious dinner plans like the one below.

1/4 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/4 teaspoon pepper
2 chicken leg quarters, skin removed

In a large shallow dish, combine the first 6 ingredients. Add the chicken; turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade.

Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° until juices run clear, basting occasionally with pan juices, 45-50 minutes.

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Cast Iron Steak

9/5/2019

If you've got a hankering for a good steak; well, hold on to your hats, this one is a whopper.

This is the time for great steak sales. Yes, you can get a good sirloin steak for about $3.99 a pound. And with this recipe, all you need to do is cut it into thin slices going against the grain and you'll have a mound of fixings with only a two pound steak.

This recipe came in handy the other night when Hurricane Dorian came rolling through, and we couldn't grill. With the electricity still in place, I reached down to grab my trusty iron skillet and made this beauty. Simple and lush it's a great counterpart to the traditional grilled method.

1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 pound sirloin steak, 1-inch thick
herbs, optional

When making steak, you want to make sure it’s well-seasoned. You don’t need a lot of fancy flavors to make the meat taste amazing.

To season, start by removing the steak from the refrigerator and generously sprinkle seasonings on all sides of the filet. Let it stand for 30 minutes. This resting period gives the meat time to come up to room temperature, which helps the steak cook more evenly. It also gives the meat time to absorb some of the salt.

The other key to a delicious steak is heat. And since that signature sear comes from a sizzling hot pan, a cast-iron skillet is the way to go. This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. You’ll want to preheat your pan over med/high heat for 4-5 minutes, or until very hot.

Place the steak into the skillet and cook until it’s easily moved. This takes between one and two minutes. Carefully flip the steak, placing it in a different section of the skillet. Cook for 30 seconds, and then begin moving the steak around, occasionally pressing slightly to ensure even contact with the skillet. Moving the steak around the pan helps it cook faster and more evenly.

Continue turning and flipping the steak until it’s cooked to your desired degree of doneness. Let the steak rest for 10 minutes before cutting in.

In total, the steak should be in the pan for less than 10 minutes, depending on your desired doneness. Prepping the meat and pan takes a little effort, but the cook time is short and sweet since you’re using such an extreme temperature.

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Ranch Marinade Chicken Breasts

8/25/2019

Here's a tasty little duo, ranch dressing and chicken breasts. There is something when that hearty marinade reaches down to the last fiber in the chicken breast that will make your taste buds sing.

Grab a few of those prefrozen chicken breasts and put them in a Ziploc bag with the following ingredients.

2 cups sour cream
1 envelope ranch salad dressing mix
4 teaspoons lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup butter, melted

Combine the first eight ingredients in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Place chicken in a greased 15x10x1-in. baking pan. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

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Peach Glazed Ribs

7/6/2019

With St. Louis ribs on sale for $5-$6 a pack for 3 lb. you'd be silly not to grab a rack. The issue always comes with, "What am I going to do with these?"

If you have an air fryer try St. Louis Pork Ribs one night. These will be added to your list of faves in no time!

If not you can grill'em. Nothing like a delectable set of basted ribs for summer night eats. But who wants to slave that time over the hot coals when weather indexes tend to be higher this summer?

I'll share my trick. I place them in the oven for an hour wrapped in foil. Then I allow them to graze the grill for 15 - 20 minutes during a continuous baste. I also added a bit of the glaze on top before baking them to ensure that flavor seeps low to the bone.
3 to 4 pounds pork baby back ribs, cut into serving-size pieces
1 can (15-1/4 ounces) peach halves, drained
1/3 cup soy sauce
1/4 cup canola oil
1/4 cup honey
2 tablespoons brown sugar
1 teaspoon sesame seeds, toasted
1 garlic clove, peeled
1/4 teaspoon ground ginger

Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally.

Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs.

Grill until meat is tender and juices run clear, 15-20 minutes longer, basting occasionally with remaining sauce.

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