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Vjumpstart 08-25-2003 07:37 AM

Meals on a Budget
 
Menu: Aunt May's Lasagna, Garlic Tomato Bruschetta, Walnut Romaine Salad Sorry this one has no dessert with it, but the meal is soooo filling you don't want one. ;-)

Cost: $1.30/serving 12 Servings per dish! :eek:

Aunt May's Lasagna: 1 pound ground beef; 1 large onion, chopped; 2 garlic cloves, minced; 1 can (28 ounces) stewed tomatoes; 2 cans (6 ounces each) tomatp paste; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 1 bay leaf; 9 lasagna noodles; 1 can (6 ounces) pitted ripe olives, drained and coarsley chopped (we didn't use these and it was still good); 2 cups (8 ounces) shredded mozza rella cheese; 1/2 cup grated Parmesan cheese.
In a large sauce pan, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, basil, oregano, pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until thickened. Meanwhile, cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives.
Spread a fourth of the sauce in a greased 13x9x2 baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheeses. Repeat layers. Top with remaining noodles, sauce and cheeses. Bake, uncovered, at 350 for 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.

Garlic Tomato Bruschetta: 1/4 cup olive or canola oil; 3 tablespoons chopped fresh basil; 3 or 4 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 medium tomatoes, diced; 2 tablespoons grated Parmesan cheese; 1 loaf (1 pound) unsliced French bread.
In a bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate for at least 1 hour. Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

Walnut Romaine Salad: 1 small bunch romaine, torn; 1 small zucchini, chopped; 1 cup seasoned salad croutons; 1/4 cup chopped walnuts; 6 tablespoons olive or vegetable oil; 2 tables poons red wine or cider vinegar; 2 tablespoons Dijon mustard; 2 tablespoons honey; 1 garlic clove, minced; Dash of pepper.
In a large bowl, toss the romaine, zucchini, croutons and walnuts. In a small bowl, whisk the oil, vinegar, mustard, honey, garlic and pepper until smooth. Serve with the salad.

ENJOY! ^^ (())Vicki

NOTE: All recipes for this meal were taken from Taste of Home Magazine June/July 2002 issue page 19.

leasmom 08-25-2003 09:07 AM

I have one...
 
What's called Soup Beans and Cornbread in Tennessee. A bag of Pinto Beans is usually .79 cents. A box of Jiffy cornbread is .25 cents and an onion is usually around .50 cents. Some seasoning meat-(as they say in Tennessee)- is $1.50 tops. Seasoning meat can be salt pork, salted ham pieces, bacon, ham hocks etc.

Soak beans overnight. Cover beans with water, add onion. Fry bacon and add bacon grease and chopped up bacon to pot. Cook down until beans are tender. The soup or liquid should be slightly thick. Follow instructions for cornbread. Bake, cut and slice. Serve with Soup beans and with sliced onions.

Some discount stores have regular cornbread mixes for as low as .99 cents. Cook regular cornbread if preferred.

Total cost-$3.04

trainlady 08-25-2003 10:56 AM

Thanks to you both for the recipes!!! Looking forward to trying them!

peace,train:daisy:

Songberries 08-25-2003 12:11 PM

Ooh, these look good! I like the lasagna recipe, it doesn't have cottage or ricotta cheese in it, so that does make it cheaper! My dh made some really good lasagna one time, he used italian sausage in the sauce, he put the sauce on a cooked lasagna noodle then sprinkled cheese on it, then rolled it up, put a little more sauce on it and sprinkled cheese on top. They were really good.

Leasmom - beans and cornbread is soo good!

Carol

:daisy:

Vjumpstart 08-26-2003 10:26 AM

Budget Menu #2
 
Menu: Turkey Enchiladas, Sweet Pepper Salad, Chiffon Cake

Cost $1.72/serving 6 servings for the enchiladas and salad, 12 for the cake

TurkeyEnchiladas: 2 cups cubed cooked turkey; 1 medium onion, chopped; 1/3 cup chopped green pepper; 2 tablespoons vegetable oil; 1 cup (4 ounces) shredded Colby-Monterey Jack cheese, divided; 1 can (4 ounces) chopped green chilies; 1 cup (8 ounces) sour cream; 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted; 1/4 teaspoon ground coriander; 1/8 teaspoon cumin; 6 flour tortillas (8 inches), warmed
In a large sikillet, saute onion and green pepper in oil until tender; remove from heat. Stir in the turkey, 1/2 cup of the cheese and all the chillies; set aside. In a sauce pan, combine the sour cream, soup, coriander and cumin. Cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture.
Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly; Place seam side down in a greased 13x9x2 baking dish. Soppn remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

Sweet Pepper Salad: 3 medium green peppers, thinly sliced; 1 medium sweet red pepper, thinly sliced; 1 medium red onion, thinly sliced; 1 teaspoon grated lemon peel; 1/2 cup red wine vinegar 4 1/2 teaspoons vegetable oil; 1 tablespoon minced fresh basil; 1 tablespoon sugar; 1/4 teaspoon salt; 1/8 teaspoon pepper
In a salad bowl, combine the peppers, onion, and lemon peel. Combine vinegar and oil; pour over vegetables and toss to coat; Cover and refrigerate overnight. Just before serving add the basil, sugar, salt and pepper; mix well.

Chiffon Cake: 6 eggs, seperated; 1/2 teaspoon salt; 1 1/2 cups sugar, divided; 1/2 cup warm water; 1 1/2 cups all-purpose flour, divided; 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; 1/2 cup chocolate ice cream topping
In a mixing bowl, beat egg yolks and salt for 2 minutes. Gradually beat in 1 cup of sugar; beat 2 minutes longer. Gradually add water; beat for about 2 1/2 minutes or until frothy. Beat in 3/4 cup flour. Beat in vanilla and remaining flour.
In another mixing bowl, beat the egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high, until stiff peaks form. Fold into egg yolk mixture.
Transfer to an ungreased 10" tube pan. Bake at 325 for 55-60 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan onto a wire rack; cool completely. Run a knife aroundsides of pan to remove cake. Slice; drizzle with ice cream topping.

Okay, okay. I know I said that I'd wait until next week, but I just can't help myself. ;-)

Vicki

NOTE: These recipes were taken from Taste of Home Magazine August/September 2002, pages 12-13.

Abear 08-26-2003 10:30 AM

Re: Budget Menu #2
 
Quote:

Originally posted by Vjumpstart
TurkeyEnchiladas: 1 medium onion, chopped; 1/3 cup chopped green pepper; 2 tablespoons vegetable oil; 1 cup (4 ounces) shredded Colby-Monterey Jack cheese, divided; 1 can (4 ounces) chopped green chilies; 1 cup (8 ounces) sour cream; 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted; 1/4 teaspoon ground coriander; 1/8 teaspoon cumin; 6 flour tortillas (8 inches), warmed ---Vicki


Vicki,

How much turkey would you use? Also, would you use ground turkey (like hamburger meat) or something like leftover roasted turkey meat??

They sound d'lish!! ::-):: ^^ ::-)::

TIA!!

leasmom 08-26-2003 10:44 AM

I have ground buffalo
 
I could use for the turkey enchiladas. WOW, that's making me hungry!!!

Vjumpstart 08-26-2003 11:03 AM

OOPS!!
 
So sorry that I left out such an important ingredient!!! The recipe calls for two cups cubed cooked turkey. I have edited it and hope you do enjoy. We have yet to try this one.

Vicki

Abear 08-26-2003 12:27 PM

Quote:

Originally posted by Vjumpstart
The recipe calls for two cups cubed cooked turkey. I have edited it and hope you do enjoy. Vicki
THANKS!! ::-):: ^^ ::-):: ^^

Vjumpstart 09-02-2003 01:49 PM

Meal #3
 
Menu: Baked Omelet Roll, Eggnog Pancakes with Cranberry Sauce, Hot Fruit and Sausage

Cost: $1.01/serving 6 servings each dish

Baked Omelet Roll: 6 eggs; 1 cup milk; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup (4 ounces) shredded cheddar cheese
Place eggs and milk in a blender. Add flou, salt and pepper; cover and process until smooth. Pour into a greased 13x9x2" baking dish. Bake at 450 for 20 minutes or until set. Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seams side down on a serving platter. Cut into 1" slices.

Eggnog Pancakes with Cranbery Sauce: 2 cups pancake mix; 1 egg; 1 1/2 cups eggnog; 1 1/2 teaspoons vanilla extract; Pinch ground nutmeg; 1 can (16 ounces) whole-berry or jellied cranberry sauce
Place the pancake mix in a bowl. In another bowl, whisk egg, eggnog, vanilla, and nutmeg; stir into pancake mix just until moistened. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce.

Hot Fruit and Sausage: 1 package (12 ounces) uncooked pork sausage links; 1 can (8 ounces) pineapple tidbits; 2 tablespoons brown sugar; Pinch ground cinnamon; 1 medium firm banana, sliced
In a skillet, cook sausage according to package directions; drain. Add pineapple, brown sugar and cinnamon; heat through. Stir in banana just before serving.


NOTE: These recipes were taken from Taste of Home 2000 Annual Recipes, pages 280-281

Songberries 09-02-2003 02:01 PM

Vicki - thanks for the recipes! That baked omelet roll sounds really good. I'm going to try it soon!

Carol

:daisy:

Vjumpstart 09-02-2003 02:31 PM

Recipe #4
 
Menu: Turkey Tetrazzini, Lettuce with French Dressing, Chewy Almond Cookies

Cost: $.96/serving (cookies make 4 1/2 dozen and the other recipes are 6 servings each)

Turkey Tetrazzini: 2 cups broken uncooked spaghetti (2" pieces); 1 chicken bouillon cube; 3/4 cup boiling water; 1 can (10 3/4 ounces) condenced cream of mushroom soup, undiluted; 1/8 teaspoon celery salt; 1/8 teaspoon pepper; 1 1/2 cups cubed cooked turkey; 1 small onion, finely chopped; 2 tablespoons diced pimientos, drained; 1 1/2 cups (6 ounces) shredded cheddar cheese, divided
Cook spaghetti according to package directions. Meanwhile, in a bowl, dissolve bouillon in water. Add soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in turkey, onion, pimientos and 1/2 cup of cheese. Transfer to a greased 8" square baking dish. Top with remaining cheese. Bake, uncovered, at 350 for 35-40 minutes or until heated through.

Lettuce with French Dressing: 1/4 cup plus 2 tablespoons vegetable oil; 1/4 cup sugar, 2 tablespoons vinegar, 2 tablespoons ketchup; 1/8 teaspoon; Dash garlic powder; 6 cups torn lettuce
Combine the vegetableoil,sugar, vinegar, ketchup, salt and garlic powder in a jar with a tight-fitting lid; shake well. Serve over lettuce. Refrigerate any leftover dressing.

Chewy Almond Cookies: 3 tablespoons butter or margarine, softened; 1 cup packed brown sugar; 1 egg; 1/4 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 1/2 cups all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/2 cup sliced almonds
In a mixing bowl, cream butter and brown sugar. Add egg and extracts; mix well. Combine flour, baking soda and cinnamon; gradually add to the creamed mixtrure and mix well. Shape into two 1" rolls; wrap each roll in plastic wrap. Refrigerate overnight. unwrap; cut into 1/4" slices. Place 2" apart on greased baking sheets. Sprinkle with almonds. Bake at 350 for 7-10 minutes or until lightly browned. Cool for 2-3 minutes before removing.


NOTE: These recipes were taken from Taste of Home 2000 Annual Recipes pages 284-285.

Vjumpstart 09-02-2003 02:53 PM

Recipe #5
 
Menu: Upside-Down Meat Pie, Macaroni Medley Salad, Homemade Chocolate Syrup

Cost: $1.01/serving each recipe makes 6 servings

Upside-Down Meat Pie: 1 pound ground beef; ½ cup chopped celery; ½ cup chopped onion; ¼ cup chopped green pepper; 1 can (10 ¾ ounces) condensed tomato soup, undiluted; 1 teaspoon prepared mustard; 1 ½ cups biscuit/baking mix; 1/3 cups water; 3 slices processed American cheese, halved diagonally; Green pepper rings, optional
In a skillet over medium heat, cook beef, celery, onion, and green pepper until meat is no longer pink and vegetables are tender; drain. Stir in soup and mustard; mix well. Transfer to a greased 9” pie plate. In a bowl, combine the baking mix and water until a soft dough forms. Turn onto a lightly floured surface; roll into a 9” circle. Place over meat mixture. Bake at 425 for 20 minutes or until golden brown. Cool for 5 minutes. Run a knife around edge to loosen biscuit; invert onto a serving platter. Arrange cheese slice in a pinwheel pattern on top. Garnish with green peppers if desired.

Macaroni Medley Salad: 1 package (7 ¼ ounces) macaroni and cheese; ¼ cup milk; ¼ cup butter or margarine; ½ cup mayonnaise; 2 tablespoons Dijon mustard; 4 hard-cooked eggs, chopped; 2 medium tomatoes, chopped; 1 small cucumber, peeled and chopped; 2 tablespoons chopped onion; 1 dill pickle, chopped, ½ teaspoon salt; 1/8 teaspoon pepper
Prepare macaroni and cheese with milk and butter according to package directions. Place in a large bowl; cool for 15 minutes. Stir in mayonnaise and mustard. Fold in eggs, tomatoes, cucumber, onion, pickle, salt and pepper. Refrigerate until serving.

Homemade Chocolate Syrup: ½ cup sugar; 1 tablespoon cocoa; 2 ½ teaspoons cornstarch; ½ cup water; 2 teaspoons butter or margarine; ½ teaspoon vanilla extract; 1 quart vanilla ice cream
In a 1-quart microwave-safe dish, combine the sugar, cocoa, cornstarch and water until smooth. Cover and microwave on high for 4 minutes or until the mixture boils, stirring twice. Stir in butter and vanilla until blended. Serve warm over ice cream.


NOTE: All recipes were taken from Taste of Home 2000 Annual Recipes, pages 286-287.

Vjumpstart 09-02-2003 03:18 PM

Recipe #6
 
Menu: Applesauce Pork Chops, Sunny Carrot Sticks, Glazed Butter Cookies

Cost: $1.59/serving (cookies make 3 dozen, the other recipes serve 4 each)

Applesauce Pork Chops: 4 rib chops ( ½ inch thick); 2 tablespoons vegetable oil; 1 large red apple; 1 ½ cup applesauce; 1 cup water; ¼ cup chopped onion; 1 tablespoon Worcestershire sauce; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon pepper; 1 package chicken-flavored wild rice mix; 2 teaspoons cornstarch; 1 tablespoon cold water
In a skillet over medium-high heat, brown pork chops in oil on both sides; drain. Cut four thin wedges from apple; set aside. Peel and chop remaining apple. Add chopped apple, applesauce, 1-cup water, onion, Worcestershire sauce, garlic powder, salt and pepper to skillet with pork chops. Cover and simmer for 30-35 minutes or until meat juices run clear. Meanwhile, prepare rice according to package directions. Remove pork chops and keep warm. Combine cornstarch and coldwater until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes. Return chops to skillet and heat through. Serve with rice. Garnish reserved apple wedges.

Sunny Carrot Sticks: 1 pound carrots, julienned; 1 tablespoon brown sugar; 1 teaspoon cornstarch; ¼ cup orange juice. 2 tablespoons butter or margarine
Place carrots and a small amount of water in a sauce pan; cover and cook until tender. Meanwhile, in another sauce pan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes of until thickened and bubbly. Stir in butter. Drain carrots; top with orange juice mixture and toss to coat.

Glazed Butter Cookies: ½ cup butter (no substitutes), softened; ¾ cup sugar; 1 egg; ¾ teaspoon vanilla extract; 1 ¾ cup all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt GLAZE: 1 cup confectioners’ sugar; 1 tablespoon milk; red green and yellow liquid or paste food coloring
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Cover and chill for 1 hour or until easy to handle. On a lightly floured surface, roll out into 1/8” thickness. Cut with 2 ½ “ cookie cutters. Place 1” apart on an ungreased baking sheet. Bake at 350 for 8-10 minutes or until lightly browned. Cool on wire racks. In a small bowl, combine confectioners’ sugar and milk until smooth. Stir in food coloring. Lightly brush onto cooled cookies. Let stand until glaze is set, about 10 minutes.


NOTE: All recipes were taken from Taste of Home 2001 Annual Recipes, pages 280-281.

Songberries 09-02-2003 04:08 PM

Vicki - wow, your little fingers have been busy! Thanks for sharing all those great recipes!!! :) Hmm, now I don't know which ones to try first!

Carol

:daisy:

Vjumpstart 09-02-2003 04:13 PM

Just trying to improve my typing skills! ;-)

leasmom 09-02-2003 04:23 PM

Upside down hamburger pie sounds good!
 
Anything new is cool to me! I thought I ran out of hamburger ideals, so thanks for that!

Vjumpstart 09-07-2003 05:30 PM

Recipe #7
 
Menu: Brisket for a Bunch, Cabbage Tossed Salad, Apple Fritter Rings

Cost: $.94/serving Fritters make 2 dozen, other recipes serve 12 each

Brisket for a Bunch: 1 FRESH beef brisket (2 1/2 pounds), cut in half; 1 tablespoon vegetable oil; 1/2 cup chopped celery; 1/2 cup chopped onion; 3/4 cup beef broth; 1/2 cup tomato sauce; 1/4 cup water; 1/4 sugar; 2 tablespoons onion soup mix; 1 tablespoon vinegar; 12 hamburger buns, split
In a large skillet, brown the brisket on all sides in oil; transfer to a slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add broth, tomato sauce and water; stir to loosen the browned bits from pan. Add sugar, soup mix and vinegar; bring to a boil Pour over brisket. Cover and cook on low for 7-8 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve meat in buns with cooking juices.

Cababge Tossed Salad: 5 cups chopped iceberg lettuce; 2 cups chopped cabbage; 2 cups chopped red cabbage; 2 celery ribs, chopped; 2 green onions with tops, sliced; 1/2 cup vinegar; 1/4 cup vegetable oil; 4 1/2 teaspoons sugar; 3/4 teaspoon salt, optional; 1/4 teaspoon pepper; 1/4 teaspoon garlic powder
In a large bowl, toss the lettuce, cabbage, celery and onions. In a small bowl, whisk together the remaining ingredients. Pour over salad and toss to coat. Chill for 30 minutes before serving.

Apple Fritter Rings: 1 egg; 2/3 cup milk; 1 teaspoon vegetable; 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; dash salt; 5 large tart apples; 1 1/2 cups vegetable oil; 1/4 cup sugar; 1/2 teaspoon ground cinnamon
In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2" rings. In an electric skillet or deep-fat fryer, heat oil to 375. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm.


NOTE: These recipes were taken from Taste of Home 2001 Annual Recipes, pages 282-283.

Vjumpstart 09-12-2003 05:01 PM

Recipe #8
 
Menu: Garlic Zucchini Fritatta, Cinnamon Muffins, Fresh Fruit with Dip

Cost: $1.19/serving (fritatta 4 servings, muffins 1 dozen, dip 1 1/3 cups)

Garlic Zucchini Fritatta: 1 tablespoon butter or margarine; 1 tablespoon finely chopped onion; 4 garlic cloves, minced; 1 medium zucchini, shredded; 6 eggs; 1/4 teaspoon ground mustard; 4 bacon strips, cooked and crumbled; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup shredded Swiss cheese; 1/4 cup sliced green onion
In a 10" ovenproof skillet, melt butter over medium-high heat. Add onio and garlic; saute for 1 minute. Add zucchini; cook for 3 minutes or until tender. In a bowl, beat eggs an mustard. Pour into skillet. Sprinkle with bacon, salt and pepper. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 7 minutes. Meanwhile, preheat broiler.
Place the skillet under the broiler, 6" from the heat, for 30-60 seconds or until the eggs are completely set. Sprinkle with cheese and green onions. Broil 30 seconds longer or until cheese is melted. Cut into wedges.

Cinnamon Muffins: 1/3 cup shortening; 1/2 cup sugar; 1 egg' 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/2 cup milk TOPPING: 1/2 cup sugar; 1 1/2 teaspoons ground cinnamon; 3 tablespoons butter or margarine, melted
In a bowl, cream shortining and sugar. Add egg; beat well. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well. Fill greased muffin tins HALF full. Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
In a shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon sugar. Serve warm.

Fresh Fruit Dip: 1/2 cup mayonnaise or salad dressing; 1/2 cup sour cream; 1/3 cup orange marmalade (I put mine through a strainer because we don't like the pieces of orange rind in our dip); 1 tablespoon milk; 1/2 pound EACH green grapes and strawberries (we use whatever kind of fruit is on sale that we like)
In a small bowl, whisk the mayonnaise, sour cream, marmalade and milk. Refrigerate 30 minutes or until ready to serve. Serve with fruit.

NOTE: all recipes came from Taste of Home Magazine, April/may 2003, pages 20-21.

MrsManiac 09-15-2003 10:46 AM

Ooh!! Thanks so much for posting all of these yummy-sounding recipes!! I'm constantly trying to stretch those food dollars(who isn't? lol) and quite frankly have been getting sick of the same things over and over, even though I do rotate my menu all the time. I can't wait to try some of these!!

Vjumpstart 01-08-2004 04:08 PM

Recipe #9
 
Menu: French Toast Sandwiches, Spiced Fruit Cup, and Orange Juice Spritzer

Cost: $1.58/serving (sandwiches and fruit cup serve 6, spritzer makes 2 quarts)

French Toast Sandwiches
12 slices Canadian bacon; 6 slices Monterey Jack cheese; 12 slices French bread (1/2 inch thick); ¾ cup eggnog; 3 tablespoons butter or margarine; 6 tablespoons strawberry preserves
Place two slices of Canadian bacon and one slice of cheese on each of six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog.
In a large skillet or griddle, melt butter. Cook sandwiches on both sides for 2-3 minutes or until bread is golden brown. Serve with strawberry preserves


Spiced Fruit Cup
1 can (20 ounces) unsweetened pineapple chunks, drained; 1 can (15 ¼ ounces) sliced peaches, drained; 1 cup sliced fresh strawberries; 1 cup cubed honeydew or cantaloupe; 1 cup cream soda, chilled; 1 tablespoon sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground coriander; 1 medium banana, sliced
In a large bowl, combine pineapple, peaches strawberries, melon and cream soda. Combine the sugar, cinnamon, and coriander; stir into fruit mixture. Cover and refrigerate for 1-2 hours. Just before serving, add banana. Serve with a slotted spoon.

Orange Juice Spritzer
1 quart orange juice; 1 liter ginger ale, chilled; ¼ cup maraschino cherry juice; Orange wedges and maraschino cherries, optional
In a 2 quart container, combine the orange juice, ginger ale, and cherry juice; stir well. Serve over ice. Garnish each glass with an orange wedge and cherry if desired.

NOTE: All recipes were taken from Taste of Home December/January 2004, pages 12-13.

Vjumpstart 01-08-2004 04:29 PM

Recipe #10
 
Menu: Hay and Straw, Creamy Bacon Salad Dressing, Chocolate Cream Dessert

Cost: $1.50/serving (Hay and Straw and dressing serve 8, dessert serves 12)

Hay and Straw
1 package (16 ounce) linguine; 2 packages julienned fully cooked ham; 1 tablespoon butter or margarine; 3 cups frozen peas [we used green beans], 1 ½ cups shredded Parmesan cheese; 1/3 cups whipping cream
Cook linguine according to package directions. Meanwhile, in a large skillet, sauté ham in butter for 3 minutes [I just sprayed a little Pam so there was less fat]. Add peas; heat through. Drain linguine; toss with ham mixture, Parmesan cheese and cream. Serve immediately.

Creamy Bacon Salad Dressing
½ cup mayonnaise; 2 tablespoons cider vinegar; 2 tablespoons light corn syrup; 1/8 teaspoon salt; 4 bacon slices, cooked and crumbled; 2 teaspoons finely chopped onion; 6 cups torn mixed salad greens
In a small bowl, whisk mayonnaise, vinegar, corn syrup and salt until smooth. Stir in bacon and onion. Cover and refrigerate for at least 2 hours. Serve over salad greens.

Chocolate Cream Dessert
¾ cup cold butter or margarine; 1 package (18 ¼ ounce) chocolate cake mix; 1 egg, lightly beaten; 1 package (8 ounce) cream cheese, softened; 1 cup confectioners’ sugar; 4 cups whipped topping, divided; 3 cups cold milk; 2 packages (3.9 ounces each) instant chocolate pudding mix; 2 tablespoons chocolate curls
In a bowl, cut butter into cake mix until crumbly. Add egg and mix well. Press into a greased 13x9x2” baking dish. Bake at 350 degrees for 15-18 minutes or until set. Cool completely on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of whipped topping. Carefully spread over the crust; refrigerate.
In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened. Spread over the cream cheese mixture. Top with remaining whipped topping. Refrigerate 2 hours before cutting. Garnish each slice with chocolate curls. Refrigerate leftovers.


NOTE: All recipes were taken from Taste of Home August/September 2003, pages 46-47

Jeannie 01-08-2004 05:36 PM

1 lb linguine or spaghetti

1/2 cup extra-virgin olive oil
2 garlic cloves
8 anchovy fillets -optional... ( I love anchovies)
1 dried chili pepper, crumbled
2 tablespoons minced Italian parsley
2/3 cup fresh bread crumbs

Heat all but 1 tablespoon of the olive oil in a skillet. Add the garlic, and cook until aromatic, about 30 seconds over medium heat; discard the garlic. Add the anchovies to the oil in the skillet and cook, crushing with a fork to break them down, until they dissolve, about 2 minutes. Stir in the chili and parsley, and cook for 30 more seconds. Remove from the heat. In a second skillet, toast the bread crumbs for about 2 minutes over medium heat, stirring often. Remove from the heat. When you are ready to serve, place the warm anchovy-olive oil sauce in a serving bowl large enough to hold 1 pound of cooked linquine or spaghetti. Add the pasta, along with 1/4 cup of the pasta cooking water and toss; adjust the seasoning, and serve hot, sprinkled with the bread crumbs.

Will serve 4 generously

snowowl551 01-08-2004 07:11 PM

Wow, these all sound so good, I don't know where to start! The omelet roll up meal sounds the best! Now if I can convince DH to like breakfast for dinner.......;)

tree3branches 01-09-2004 07:00 AM

I been working on a menu for low cost and wasy to fix. I be posting it in my jounarl here if anyone wants to see.. Hope it helps you or give you some ideas too.

This be Tree:)

Vjumpstart 01-09-2004 07:27 AM

Recipe #11
 
[This one is one of our FAVORITES!]

Menu: Grilled Meatloaf, Beans with Parsley Sauce, Peanut Butter Pudding Pie

Cost: $.99/serving (8 servings each)

Grilled Meatloaf
½ cup ketchup; ½ cup quick-cooking oats; ¼ cup chopped green pepper; 1 egg; 1 teaspoon dried parsley flakes; 1 teaspoon Worcestershire sauce; ½ teaspoon garlic powder; ½ teaspoon dried basil; ¼ teaspoon pepper; 2 pounds ground beef; Additional ketchup, optional
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into two loaves. Place a sheet of heavy-duty foil in center of grill. Place meat loaves on foil (do not seal foil).
Grill, covered, over indirect medium heat for 50 minutes and a meat thermometer reads 160 degrees. Brush tops with additional ketchup if desired [I did.]. Let stand for 10 minutes before slicing.

Beans with Parsley Sauce
2 pounds fresh green beans, trimmed; 2 tablespoons butter or margarine; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/8 teaspoon pepper; 1 ½ cups chicken broth; 2 egg yolks; ½ cup milk; 1 cup minced fresh parsley [I used the dry equivalent].
Place beans in a large sauce pan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp tender. Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and whisk for 1-2 minutes or until thickened. Remove from heat.
In a small bowl, combine egg yolks and milk. Stir in a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Stir in parsley. Drain beans; top with sauce.

Peanut Butter Pudding Pie
2 cups milk; 1 package (3 ounces) cook-and-serve vanilla pudding mix; 1 cup peanut butter chips; 1 graham cracker pie crust (9 inches); 2 ½ cups whipped topping; 1/3 cup milk chocolate chips; 1 teaspoon shortening
In a sauce pan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture come to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set.
Spread whipped topping over the pie. In a microwave-safe bowl, melt the chocolate chips and shortening. Cool for 5 minutes. Drizzle over topping. Refrigerate until serving.

NOTE: All recipes were taken from Taste of Home magazine June/July 2003, pages 20-21.

momperson 01-09-2004 07:39 AM

I'm lovin' this thread! I can always use new recipe/meal planning ideas!

Tree: You are such an inspiration, girl! I've just finished reading your journal & meal plan ideas & just wanted to let you know printed your recipe for Poor Man's soup out & am fixing it for lunch today, along with a pan of cornbread. Thank you!

momperson

Vjumpstart 01-09-2004 07:45 AM

Did I miss something? :confused: I didn't see a journal. Where is it?

V.

momperson 01-09-2004 10:51 AM

hi Vjumpstart!!! If you'll look under forums, there is one called "Organizing Journals" & click on tree3branches journal. One of her threads is "memnus/recipes/& such

hope this helps, momperson

momperson 01-09-2004 10:52 AM

oh no, of course it's 'menus'....bad, bad speller today!!!
mp

Vjumpstart 01-09-2004 10:54 AM

Thanks! I knew she said that she would post it here, but I thought she ment on this thread.

V.

momperson 01-09-2004 01:19 PM

to tree3branches, that recipe you posted for Poor Man's soup is a keeper, it's delicious! I used pinto beans I had on hand & a can of stewed tomatoes, all else just as the recipe says. Baked a pan of cornbread too---------what a yummy lunch we enjoyed, all thanks to you!
momperson

tree3branches 01-09-2004 01:22 PM

I'm glad I could be of help. Hope you enjoy the soup. I know my family like it a lot too..

This be tree:)

tree3branches 01-09-2004 01:28 PM

LOL's posting at the same time You see types slower...


We had cheese pizza for lunch. Cost about $3.00 Divide by 4 = 75 cent each.

Tonight it the shrimp I caught on sale in town Thrusday. I bought 1 pound for $3.99. Going to make stirfry tonight.


This be Tree:)

Vjumpstart 01-09-2004 02:12 PM

Recipe #12
 
Menu: Three – Cheese Shells, Beans ‘N’ Caramelized Onions, Lemon Cheese Squares

Cost: $1.56/ Serving (9 servings each dish)

Three – Cheese Shells
1 package (12 ounces) jumbo pasta shells; 3 cups (24 ounces) ricotta cheese; 3 cups (12 ounces) shredded mozzarella cheese; ½ cup grated Parmesan cheese; ½ cup chopped green pepper; ½ cup fresh mushrooms; 2 tablespoons dried basil; 2 eggs lightly beaten; 2 garlic cloves, minced; ½ teaspoon seasoned salt; ¼ teaspoon pepper; 2 jars (one 28 ounces and one 14 ounces) spaghetti sauce, divided
Cook pasta shells according to package directions. Drain and rinse in cold water. In a bowl, combine the next 10 ingredients. Divide the small jar of spaghetti sauce between two ungreased 13x9x2 inch baking dishes.
Fill shells with the cheese mixture and place in a single layer over sauce. Pour the remaining sauce over shells. Cover and bake at 350 degrees for 20 minutes. Uncover’ bake 10 minutes longer or until heated through.

Beans ‘N’ Caramelized Onions
4 bacon strips; 2 large onions, cut lengthwise into ½ inch thick wedges; 2 pounds fresh green beans, trimmed; 3 tablespoons cider vinegar; 4 ½ teaspoons brown sugar; ¼ teaspoon salt; ¼ teaspoon pepper
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, cook onions over medium-low heat until tender and golden brown, about 50 minutes.
Meanwhile, place the beans in a large sauce pan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until the beans are tender crisp. Drain. Stir the vinegar and brown sugar into onions; add beans. Cook uncovered, over medium heat for 1 minute. Add bacon; toss gently. Season with salt and pepper.

Lemon Cheese Squares
1/3 cup stick margarine, softened; ¼ cup packed brown sugar; 1 cup all-purpose flour; ¼ teaspoon salt; ¼ teaspoon ground nutmeg; 1 cup (8 ounces) small-curd cottage cheese; 1 egg; 1 egg white; 3 tablespoons lemon juice; 1 cup sugar; 2 tablespoons all-purpose flour; 1 tablespoon grated lemon peel; ¼ teaspoon baking powder
In a mixing bowl, cream margarine and brown sugar. Combine the flour, salt and nutmeg; gradually ad to creamed mixture. Press into a greased 8 inch square baking dish. Bake at 350 degrees for 18-20 minutes or until brown.
For filling, place the cottage cheese, egg, egg white and lemon juice in a blender or food processor. Cover and process until smooth. Add the sugar, flour, lemon peel and baking powder; cover and process until blended. Pour over crust. Bake at 350 degrees for 30-34 minutes or until edges are lightly browned. Cool on a wire rack for 1 hour. Refrigerate until chilled. Cut into squares.

NOTE: All recipes were taken from Taste of Home magazine February/March 2003, pages 18-19.

sscg 02-16-2004 01:45 AM

Curry in a Crock Pot
 
The original recipe is actually "Chicken Curry" for the crock pot, but since it calls for 4 to 6 boneless skinless chicken breasts it might not be the most frugal recipe on the planet. But, I've made it with the chicken breasts and without the chicken breasts. I'm giving the original recipe so you can make it however you like (and when I did use chicken I only used 4 BSCBs).

Chicken Curry in a Crock Pot

4 to 6 boneless, skinless chicken breasts
2 large onions, coarsely chopped
2 cloves garlic
2 (14 1/2 oz.) cans whole tomatoes
1 tsp. cinnamon
2 tbls. curry powder
1/2 cup raisins
butter
rice for accompanying curry

Brown chicken, garlic and onions in butter. Transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours.
Serve over rice.

Serves 4 to 6

My notes: I used garam masala instead of curry and dropped the amount used back to 1 tbls. because I like milder heat. When I used the chicken breasts, I cut them into thin slices before browning in my crock pot which heats up to 450*F. I brown with water and then add a touch of butter for flavor (1 tbls.)

I can't remember the source for this recipe.

Jeannie 02-16-2004 10:44 AM

I'm making this tomorrow...

Home-Style Turkey Dinner
Servings: 6
Meal Type: Entree
Ethnicity: American

INGREDIENTS:
3 Medium Yukon gold potatoes cut into 2-inch
pieces
3 Pounds TURKEY THIGHS skin removed
1 12-Ounce Jar home style turkey gravy
2 Tablespoons all-purpose flour
1 Teaspoon parsley flakes
1/2 Teaspoon dried thyme leaves
1/8 Teaspoon freshly ground black pepper
1 16-Ounce Bag frozen baby green bean and carrot
blend thawed and drained
As needed fresh thyme sprigs for garnish
1 Cup cranberry sauce

PREPARATION METHOD

1. Place potatoes in a 3-1/2 to 6-quart slow
cooker. Arrange
turkey thighs on top of potatoes.

2. In a medium bowl, mix gravy, flour, herbs and
pepper until
smooth. Pour mixture over turkey.

3. Cover and cook on LOW for 8 to 10 hours or
until the internal
temperature reaches 180 degrees F.

4. Stir in vegetable blend and continue to cook
in covered
container on LOW for 30 more minutes or until
vegetables are
tender.

5. Using a slotted spoon, remove turkey and
vegetables from the
slow cooker.

6. Stir sauce with a wooden spoon and serve with
turkey.

7. Garnish with fresh thyme and serve with
cranberry sauce.

NUTRITIONAL INFORMATION (per serving)
Calories: 335
Protein: 44 grams
Fat (21%): 8 grams
Carbohydrate: 26 grams
Sodium: 450 mg
Cholesterol: 155 mg


You may view this recipe on the National Turkey
Federation web site at:
http://recipes.eatturkey.com/recipe.asp?R=1561

crochet2 10-09-2014 12:23 PM

Good afternoon all!!

Does anyone have any ideas as to budget meals at this time?

I go home, having no one else but myself to cook for and can have soup and a 1/2 sandwich and be satisfied.

Or, I can buy chicken on sale, and make baked chicken thighs, add a baked potato and a veggie (I love frozen spinach), and still have a very inexpensive meal.

I have a list of meals that I eat, but am always open to new suggestions. Now, that I am getting a little older, I have diabetes, high bp and high cholesterol, all of which I have to consider when making a new meal.

Can anyone give me some new suggestions of menus that a) will be inexpensive, b) work for my dietary restrictions, and be fun to make at the same time?

Thanks for your help. Norma

ellenmelon 10-09-2014 11:03 PM

When it was just my mother and I at home we did a meat chop, vegetable, and some starch like rice or noodles or spaghetti. It was almost like a standard formula. Because it was just the two of us, we were able to get a better quality meat chop and still stay in budget.

I really like a bed of greens with a sliced meat on top like chicken breast, and some croutons. I saw Farmhouse rules the other day where she made a marinated bread cubes and fresh steamed vegetables salad with a mustard vinaigrette. A big bowl of that seems wonderful with a cup of hot broth on the side now that it is colder weather.


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