I use everything, and I mean everything whenever I cook.  This is so even when I cook a luscious turkey.  Once we've feasted on that delectable bird, I will save the carcass for soup and Tupperware the extra meat servings.  

This last turkey gave me several staples: a soul-satisfying dinner, homemade turkey soup from the carcass, and this new Cream of Turkey and Wild Rice Soup that I just had to share with you.

1 medium onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons butter
3 cups water
2 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
2 cups diced cooked turkey
1 cup heavy whipping cream
Minced fresh parsley

n a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream and heat through. Sprinkle with parsley.

Here's a great summer soup.  It takes minutes to pull together, and paired with a sandwich or salad, you've got an entire meal.

I used store-brand Walmart Cheese Melt (Velveeta) which was a solid counterpart for this recipe.  Grab a bag of mixed veggies and you've got a meal for under $5.

4 cups cubed cooked chicken breast
3-1/2 cups water
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 package (16 ounces) frozen mixed vegetables, thawed
1 medium potato diced
1 package (16 ounces) process cheese (Velveeta), cubed


​In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil).

If you have someone that is dairy-free than this soup is a must to try.  Thick and creamy with bold mushroom flavor, you can make this in just a few minutes.

This keeps well in the refrigerator for one week.  Bit of advice though, don't place in small containers and freeze.  
Almond milk does not freeze well and separates easily.  

• 2 tablespoons olive oil
• 1 pound sliced fresh mushrooms
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon white wine vinegar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 4 tablespoons cornstarch
• 4 cups unsweetened almond milk

In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Fall is here!  Time to dust off those soup pots and bring on some wonderful, thirty dinner meals.

From time to time I receive a package of bacon in my food pantry bag.  This recipe will make a delicious dinner with only 10 strips.  


10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Weather is beginning to warm up, and before it's too late to make more soups, here's one that is a perfect fit for a busy weekend ahead. This one requires few ingredients, and with a plate of sandwiches on the side, you have one rib-sticking dinner.

Economical and hearty, you'll definitely place this one in your favorite list.  It takes only minutes to make leaving more time for family fun in the evening.


1/2 pound bacon strips, chopped or 4 tablespoons of Real Bacon Bits
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper


In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
​
Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion

Nothing sets off the winter blues than a good bowl of chowder.  This recipe is bone-sticking, promising full bellies when dinner is done.  Many of the ingredients may be found in your refrigerator already, but for other items try Save a Lot and Aldi.  I know Aldi has bags of real bacon bits for $1.69 and a Velveeta-cheese type that is 1/2 the price of its counterpart and just as good.

1 lb. gr. beef
1 medium onion, chopped
1 medium red pepper, chopped
1 garlic clove minced
3 tbsp. flour
1 lb potatoes, peeled and chopped
1 1/2 cups water
2 beef bouillon cubes
12 oz. processed, Velveeta-style cheese
2 tab. real bacon bits

Fry beef, onion, and pepper until beef is done.  Drain.  Add garlic and flour and cook one minute.  

Gradually stir in milk, potatoes, water, and bouillon.  Bring to a boil and reduce heat.  Simmer, covered 15-20 minutes until potatoes are tender.  Add cheese, and stir until melted. Top with bacon bits just before serving. 

Part of being a frugal cook is the renoun ability to use up whatever leftovers are at hand.    This soup comes in handy when you have a container of unused vegetables waiting to be incorporated into something scrumptious.  Pair this with a lunch meat sandwich that is a concern of being used on time, and you've got a heartwarming dinner for only a few pennies!

1/4 cup butter
1 medium onion finely sliced
2 tbs. flour
1 quart of whole milk
1-2 tsp. salt (depending on taste)
1/2 tsp pepper
1 1/2 - 2 cups vegetable

Melt butter and fry onion until translucent.  Add flour stirring making a smooth roux.  Add milk, salt, and pepper and stir until soup begins to thicken and bubble.  Add your favorite leftover vegetable and cook for 5 more additional minutes or add some fresh varieties such as:

1 pd. asparagus - simmer 7 minutes
Broccoli chopped, 1 pd. - simmer 10 minutes
8-9 carrots shredded - simmer 10 minutes
1 medium head of cauliflower chopped - simmer 12 minutes
2 cups of sliced mushrooms - simmer 10 minutes

If you are enjoying your summer fun, taking the kids out for the day, why not toss some Mushroom Barley Soup into your crock pot before you leave in the morning?  When you get back, you'll have a nutritious dinner, and all you'll need is a salad and some bread.  What a delicious, hearty meal this recipe is.  It's rich in flavor, and since it's meatless, it saves on your food budget. 

So, take that day off, make some plans and enjoy your kids today!  If you don't have kids, grab your partner or friend and plan a day out.  Life is too short; make memories out of each day!

1 oz dried mushrooms (optional)
1 cup boiling water (if using dried mushrooms)
6 garlic cloves, peeled and chopped
1/4 cup olive oil
3 onions
2 pounds of mushrooms sliced
1 tab. soy a sauce
1/2 cup cooking sherry
5 cups chicken broth
4 cups of water
1 cup of barley
8 carrots, cut into 1/2 inch slices
1/2 tsp thyme
1/2 tsp rosemary
1/3 cup fresh parsley
salt and pepper to taste

Fry garlic, onion, mushrooms, and carrots in olive oil until just tender.  If using dried mushrooms, soak in boiling water for 10 minutes.  This adds an added richness to the broth.  Put rest of ingredients in crock pot.  Add the cooked vegetables and dried mushrooms.  Set crock pot on low for 6 - 8 hours.  Yum!

I was thinking of each of you this morning as I gathered my ingredients for my staple soup that I always have on hand in case hunger strikes.  In the last several months, I've received more and more emails thanking me for producing this site for low-income families.  And, I know as a mother myself, there are times you will let go of your own nutritional needs to ensure your children have an ample supply of what they need.  During this time you may nibble on the "extras" that food pantries or food stamps allots.  Unfortunately, most of these choices are a nutritional wasteland that will ensure you become unhealthy in no time.  If you find yourself laden down with more aches and pains than usual, you can bet you are not getting your own needs met.    This is why I created the Wholesome Foods section.  Oh, they may not contain top organic materials, but they are label conscious and nutritionally sound.  You to keep these recipes on hand in the  refrigerator  when hunger strikes as they provide a vegetable, carbohydrate, and protein.

I get the bags of chicken legs when they are on sale and portion them into family sizes.  Then I can take a leg from the bag when I want to make my nutritionally sound soup!

6 cups water
1 chicken leg
2 cups of your favorite bean Preparing Beans for Recipes
1/3 cup white rice
2 cans chicken noodle soup (noodles removed)
3 carrots (or one can)
1 onion
2 cans green beans
2 bay leaves
1 tsp. herbs de Provence (just buy it! - you'll use it often)
2 tsp. salt
1 tsp. pepper
1 tsp turmeric (optional, but great if you have aches)
*other vegetables in your frig may be added

Get out that slow cooker.  If you don't have one, cook it on the stove for 2 hours on a low simmer.  But, I must tell you it is worth the $5 or so you spend at the thrift shop.  Crock pots are so versatile and  you can put on dinner and come home to no work! Many of these recipes here can be converted to a crock pot.

Add all ingredients to slow cooker.  Set on low for 6-8 hours until done. Soup should have a slighty creamy consistency.

There is nothing more that spells love than a homemade pot of chicken soup, especially if you have someone under the weather in your house.  That simmering pot of aromatic joy that includes fresh onions, celery, and carrots is like no other.  This recipe is inexpensive and creates a large quantity that can be utilized as a left over snack the following day.  Coupled with a fresh loaf of bread, you've got dinner with little effort!  At times you may receive one of those frozen breads that can be popped in and warmed up in your oven from your local food pantry.  This completes a great meal with little cost.

My son was not feeling well the other day, and I began his favorite requested treat upon waking.  In just a few hours, we had ladles of soup that I swear has its own medicinal properties because he felt much better by nightfall!  I use chicken soup I receive from my food pantry instead of bouillon.  This saves money and time.

2 whole legs of chicken
3 cans chicken soup (drained and noodles set aside)
4 carrots peeled and sliced
4 stalks of celery sliced
1 whole onion sliced
2-3 garlic cloves chopped
2 bay leafs
2 tsp. salt
1 tsp. pepper
2 tsp. Herbs De Provence (found at local bulk health food store under $1)
1 tsp. turmeric (optional)
1 1/2 cups of your favorite noodles

To a pot on top of the stove, add chicken,  drained chicken soup, carrots, celery, onion, and garlic.  Cover with water.  Add remaining herbs and spices and let simmer 1 1/2 hours.  Take chicken out and set aside to cool.  While pot is still simmering, add noodles and let cook on low for about 10 min.  Meanwhile take cooled chicken off the bone and replace it in pot.  Turn off pot and replace lid.  All you need is a loaf of bread!