Thrifty Recipes Blog - Living On Food Banks

Skillet Roasted Chicken

5/4/2019

There is nothing more delicious on a Sunday then an economical Skillet Roasted Chicken. This is almost the next-best thing to cooking your main and side on a sheet pan. To be clear, though, this is not a one-pan experience. By giving the chicken a simultaneous turn in a separate skillet while the hash is roasting in the oven, you’re sure to produce crisped skin and meat that is done by the time the vegetables are tender. You transfer the browned chicken to finish atop the hash, infusing the vegetables with more flavor.

1 whole 3-4 pd chicken
3 garlic cloves, pressed or minced
Grated zest of 1/2 large orange
3 tab. olive oil
1 tsp. salt
1/2 tsp. pepper
1 tab. oregano

Heat oven to 450 degrees.

Take chicken and slice through backbone so that chicken butterflies. Place chicken in skillet and press down hard so that it is level in the pan.

In a bowl mix 6 next ingredients.

Spread evenly over top of chicken. Let rest for 20 min.

Place in oven and bake for 45 min. until skin is golden and crispy. Test with thermometer to ensure chicken is 160 degrees before serving.

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Three Cheese Mac' n' Cheese

2/16/2019

If you like a thick creamy sauce reminiscent of popular dinner buffets, then this is a keeper for your family. Velveeta cheese can get a bit pricey but definitely worth the expense for this one. I have found Winn Dixie's brand comparable to the Velveeta enterprise and for much less than its counterpart.

I think the best part of this is the no cook sauce. All you need to do is boil a pound of elbow noodles and the rest gets mixed in and baked.

1 lb. elbow noodles
1/2 cup butter, melted
2 cups shredded sharp cheddar
2 cups cubed Velveeta cheese
1/2 tsp. cayenne pepper
2 eggs, beaten
3/4 cup of cream
1 tsp. salt
3/4 cup Parmesan cheese

Cook macaroni according to package leaving al dente.

Pour noodles into large bowl and top with butter. Stir gently.

Add cheeses, Velveeta, and pepper to macaroni and stir well.

In separate bowl mix eggs, cream and salt. Pour over macaroni mixture. Mix well.

Pour mixture into greased 9 x 13 pan. Sprinkle with Parmesan cheese. Cover dish with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 until lightly browned.

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White Fish en Papillote

2/14/2019

Who says you can't eat elegant on a limited budget? This recipe features your delicious white fish on sale in a french ensemble. With a few pennies to the dollar you can have this exquisite treat.

But first run down to your local Dollar Tree and pick up some parchment paper. This allows all those delicious flavors to steam and mingle.

1-1/2 pounds white fish fillets, cut into 4 portions
4 tablespoons dry white wine
2 teaspoons snipped fresh dill or 1 teaspoon dill weed
1 teaspoon grated lemon zest
1/2 cup julienned carrot
1/2 cup julienned zucchini
4 tablespoons slivered almonds, toasted
4 tablespoons butter

Preheat oven to 375°. Place each fillet on a piece of heavy-duty foil or parchment paper (about 12 in. square) . Drizzle fillets with wine; sprinkle with dill and lemon zest. Top with carrot, zucchini and almonds; dot with butter. Fold foil or parchment around fish, sealing tightly.

Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open foil carefully to allow steam to escape.

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Herb Crusted Pork Loin

2/3/2019

Here's a wonderful treat whenever you can get one of those pork loins on sale. If you shop at BJ's you can grab one for only $1.69 a pd. To top that off, there was a $5 coupon available upon the total cost.

I purchased a huge pork loin for only $11. I will get many meals out of this which includes a roast, chops, and stew meat. It is always best to purchase in quantity when the opportunity arises.

Give this one a shot. You won't be sorry as the herb crust makes a delightful accompaniment.

3 lb. pork tenderloin
1/4 cup olive oil
1/4 cup plain breadcrumbs
1 clove of garlic
1 tsp. herbs De Provence
1 tsp. lemon zest

Place loin on lined baking sheet. Drizzle with 1 tab. of olive oil and rub in generously. Combine remaining ingredients and rub into meat again.

Roast pork at 375 degrees for 50 - 60 minutes or until internal temperature reaches 160 degrees. Cool 10 minutes before slicing.

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Chili Dogs with Beans

2/2/2019

My son late Thursday night asked, "Where'd you put that Chili Dog recipe? You haven't made that one for a while."

I jumped right on to my search bar here and typed it in. "Here it is!"

"Does it have beans? I want to try beans this time," he exclaimed.

So I dug a bit deeper in the paper files and found a recipe I hadn't made since my older son was younger. I just had to share it with you.

This was made last night, and it will be a keeper for sure in the upcoming years. It was one of the most amazing, rib-filling recipe you're ever going to find.

8 Franks
8 Hot Dog Buns
Yellow mustard
1 cup chopped yellow onion
2 cups grated Cheddar cheese
1/2 tsp. hot sauce
1 pound ground beef
1 tablespoon vegetable oil
1/2 sweet yellow onion, chopped
1/2 red bell pepper, chopped
1 (14.5 oz) can tomato sauce
1 tablespoon chili powder
2 teaspoons garlic granules
2 teaspoons paprika
Salt and pepper to taste
1 (16 oz) pinto beans, drained and rinsed

To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat.Add onion and red bell pepper, stirring well. Add tomato sauce, beans, and seasonings, stirring well.

Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes.

To make hot dogs, cook on your grill or on a grill pan until just seared on the outside.

Swipe each bun with mustard, add hot dog, top with chili as desired, followed by grated cheese, onion.

If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.

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First Place Linguine With Clam Sauce

1/13/2019

I tried this recipe after being prompted by a friend. I can't tell you how many countless recipes I possess with the title Spaghetti and Clam Sauce.

But, this is different, folks, this is first rate. In fact this is reminiscent of being in an Italian restaurant being served the best.

All my recipes are going asunder`for this card now. This is the only one that will be made in the future. That's how good it is.

3 cans (6-1/2 ounces) minced clams
1/2 cup finely chopped onion
1/4 cup olive oil
1/4 cup butter
1/3 cup minced fresh parsley
4 garlic cloves, minced
2 tablespoons cornstarch
1/2 cup white wine or chicken broth
Dash pepper
Dash cayenne pepper
Hot cooked linguine
Shredded Parmesan cheese

Drain minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.

Add drained clams; saute 2 minutes longer.Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.

The trick is to lightly sprinkle with good grated Parmesan cheese.

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Pork Chops Teriyaki and Veggies

11/4/2018

Oh, yum! What an exquisite, quick treat this week. With pork loins on sale for as low as $1.69 a pound, you can bring one home and make several wonderful meals this month.

Give this one a try for a fast busy weeknight dinner.

2 cups fresh broccoli florets
1 pound fresh baby carrots, halved lengthwise
1 tablespoon olive oil
1 teaspoon minced fresh gingerroot
1/2 teaspoon pepper
1/4 teaspoon salt
4 boneless pork loin chops (6 ounces each)
4 tablespoons teriyaki sauce
Toasted sesame seeds, optional

Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add broccoli and carrots. Toss with olive oil, ginger, pepper and salt; spread out into a single layer.

Place pork chops on top of vegetables; drizzle with teriyaki sauce. Bake until a thermometer inserted in pork reads 145°, about 30 minutes. If desired, preheat broiler; broil chops and vegetables 2-4 in. from heat until browned, 1-2 minutes. Top with sesame seeds if desired.

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Perfect Chicken Roaster

11/4/2018

I landed a chicken roaster in my food pantry bag the other day. All 7 lb. of it! What a huge find when I unloaded at home. This big bird will be enough to host dinner tonight and leftovers to come.

This recipe makes the perfect bird. Too easily are we swayed into buying those tinier birds with little meat on their bones. Give this one a try when chickens are on sale and make some chicken salad sandwiches the next day.

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
1 tsp. thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.

Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

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Eyeball Taco Salad

10/13/2018

Here's a great weeknight dinner when you need to have something filling and yummy quickly. It's also a great crowd pleasure if you're having a few goblins stopping by.

You can prep this ahead of time by making the meat in advance and then just pop it in the oven before you head out trick or treating for an instant fav!

2-1/2 pounds lean ground beef
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 cups torn iceberg lettuce
1 medium red onion, finely chopped
10 slices tomato, halved
1 cup (8 ounces) sour cream
10 pitted ripe olives, halved

Preheat oven to 325°. In a 6-qt. stockpot, cook and crumble beef over medium-high heat until no longer pink, 7-9 minutes. Stir in seasoning, tomato sauce and water; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.

Spread chips evenly in a greased 15x10x1-in. baking pan; sprinkle with Monterey Jack cheese. Top with beef mixture; sprinkle with cheddar cheese. Bake until bubbly, 25-30 minutes.

Cut into ten 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs.

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Mummies on a Stick

10/13/2018

Just because money is a little tight doesn't mean you can't have a little fun around dinner time. Here's a great way to get a bit more into the holiday spirit by offering this quick mummy wrap recipe for dinner tonight.

Serve these cuties up and your family will be thrilled with giggles afterwards.

1 tube (11 ounces) refrigerated bread sticks
10 Popsicle sticks
10 hot dogs
Prepared mustard

Separate dough; roll 10 pieces into 24-in. ropes. Insert a Popsicle stick into each hot dog. Starting at the stick end, wrap one dough rope around each hot dog, leaving 2 in. of the hot dog uncovered at the top for the mummy head.

Place mummies 1 in. apart on a greased baking sheet. Place remaining bread sticks on another baking sheet.

Bake at 350° for 18-20 minutes. Add dots of mustard for eyes. Save leftover bread sticks for another use.

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