Money Saving with Sandra Lee
• 1 1/2 pounds ground beef, reserved from Ale House Burgers
• 1/3 cup leftover red onion compote from Ale House Burgers
• 1 egg
• 1/2 cup bread crumbs
• 1 tablespoon chopped garlic
• 1/4 cup ketchup, divided
Directions
Preheat oven to 375 degrees F.
In a large bowl mix together the ground beef with all ingredients, except 2 tablespoons ketchup. Form ground beef into a loaf shape on a baking sheet. Brush top and sides with remaining ketchup. Bake for 1 hour. Transfer to a serving platter and serve.
The verdict: Really good use for leftovers. I also made some mashed potatoes. This was a hit at our house. Just make sure you prep it with an hour for it to cook (don't start at 7pm, know what I mean?)
Tuesday, August 17, 2010
Monday 8/16 "Dinner at a friends"
So, we have these friends that are insistent on feeding us and I really can't complain. We had yummy chicken sausages, a yummy salad with grapes, and ice cream for dessert. Yum-o!
Sunday 8/15 "Ale House Burgers with Red Onion Compote"
Money Saving Meals with Sandra Lee
For Red Onion Compote
• 1/2 cup water
• 1 1/4 cups beer
• 1/2 cup brown sugar
• 2 red onions, sliced ($1.87)
• Salt and freshly ground black pepper
For Burgers:
• 3 pounds ground beef ($4.98)
• 1/4 cup beer
• 2 tablespoons grill seasoning
• 1/2 cup shredded Cheddar
• Romaine lettuce
• 4 hamburger rolls , toasted ($1.31)
Directions
For Red Onion Compote:
In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
For Burgers:
In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. (Reserve leftover compote for Round 2 Meatloaf)
The verdict: These were really good hamburgers. I am used to using ground turkey or sirloin, so the meat was greasier than I was prepared for. I used to much oil to fry them in and had to pour some out. My hubby LOVED the red onions. I also served this with little baked potatoes I made in the microwave. Total cost: $8.16.
For Red Onion Compote
• 1/2 cup water
• 1 1/4 cups beer
• 1/2 cup brown sugar
• 2 red onions, sliced ($1.87)
• Salt and freshly ground black pepper
For Burgers:
• 3 pounds ground beef ($4.98)
• 1/4 cup beer
• 2 tablespoons grill seasoning
• 1/2 cup shredded Cheddar
• Romaine lettuce
• 4 hamburger rolls , toasted ($1.31)
Directions
For Red Onion Compote:
In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
For Burgers:
In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. (Reserve leftover compote for Round 2 Meatloaf)
The verdict: These were really good hamburgers. I am used to using ground turkey or sirloin, so the meat was greasier than I was prepared for. I used to much oil to fry them in and had to pour some out. My hubby LOVED the red onions. I also served this with little baked potatoes I made in the microwave. Total cost: $8.16.
Friday 8/13 "Deli Chicken"
We went to the grocery store and picked up chicken from the deli. We had chips and sandwiches at home. About $7.00.
Thursday 8/12 "Posados"
We had dinner at Posados with friends just for the fun of it. Feeling guilty about money spent, but hey, I am super preggo and enjoying people waiting on me.
Wednesday 8/11 "Steaks!"
Quick Fix with Robin Miller
• 2 tablespoons olive oil, divided
• 4 boneless sirloin steaks ($6.16--Kroger deal!)
• Salt and freshly ground black pepper
• 4 ounces garlic and herb soft cheese (recommended: Boursin) ($4.49)
• 1/4 cup vermouth (omitted, subbed beef stock)
• 1 pound cooked orzo ($1.49)
• 1 fennel bulb, diced (omitted)
• 1 cup diced fresh tomatoes (fresh from garden)
• 1/4 cup fresh chopped oregano leaves (used dried)
• 1/4 cup sherry vinegar (omitted)
Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and beef stock. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.
The verdict: It was nice to have steak for a change. Ribeyes are normally expensive, so I snapped up that deal. The goat cheese is expensive but so worth it. This was really rich and I didn't serve it to the kids. They had chicken nuggets I believe. I loved the orzo with oregano and tomatoes, but my hubby did not dig it. I think the looking like rice but tasting like pasta kind of threw him off. Overall, an occasional thing but good nonetheless. Total cost: $12.14.
• 2 tablespoons olive oil, divided
• 4 boneless sirloin steaks ($6.16--Kroger deal!)
• Salt and freshly ground black pepper
• 4 ounces garlic and herb soft cheese (recommended: Boursin) ($4.49)
• 1/4 cup vermouth (omitted, subbed beef stock)
• 1 pound cooked orzo ($1.49)
• 1 fennel bulb, diced (omitted)
• 1 cup diced fresh tomatoes (fresh from garden)
• 1/4 cup fresh chopped oregano leaves (used dried)
• 1/4 cup sherry vinegar (omitted)
Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and beef stock. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.
The verdict: It was nice to have steak for a change. Ribeyes are normally expensive, so I snapped up that deal. The goat cheese is expensive but so worth it. This was really rich and I didn't serve it to the kids. They had chicken nuggets I believe. I loved the orzo with oregano and tomatoes, but my hubby did not dig it. I think the looking like rice but tasting like pasta kind of threw him off. Overall, an occasional thing but good nonetheless. Total cost: $12.14.
Tuesday 8/10 "Chicken and Dumplings"
Quick Fix with Robin Miller
• 1 teaspoon vegetable or olive oil
• 2 cups chopped onion ($0.26)
• 1 cup sliced carrots ($0.76)
• 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups (already purchased)
• 2 cups sliced mushrooms ($1.99)
• 1 cup frozen peas (already purchased)
• 1/2 teaspoon salt, divided
• 8 cups reduced-sodium chicken broth ($3.78)
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons chopped fresh parsley leaves
• 1/4 teaspoon pepper
• 1/2 cup buttermilk ($1.89)
• 1 tablespoon olive oil
Directions
In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
The verdict: This was a really good. I realize that the summer may not be the best time to make soup, but it was nonetheless delicious and filling. Total cost to make: $8.68.
• 1 teaspoon vegetable or olive oil
• 2 cups chopped onion ($0.26)
• 1 cup sliced carrots ($0.76)
• 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups (already purchased)
• 2 cups sliced mushrooms ($1.99)
• 1 cup frozen peas (already purchased)
• 1/2 teaspoon salt, divided
• 8 cups reduced-sodium chicken broth ($3.78)
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons chopped fresh parsley leaves
• 1/4 teaspoon pepper
• 1/2 cup buttermilk ($1.89)
• 1 tablespoon olive oil
Directions
In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
The verdict: This was a really good. I realize that the summer may not be the best time to make soup, but it was nonetheless delicious and filling. Total cost to make: $8.68.
Monday 8/9 "Stuffed Chicken and Garlic Mashed Potatoes"
Money Saving Meals with Sandra Lee
• 2 tablespoons butter
• 1/2 medium onion, diced
• 1 Granny Smith apple, cored, peeled and diced ($0.76)
• 1 1/2 teaspoon brown sugar
• 1 tablespoon chopped fresh rosemary leaves (used dried that I already had)
• 1 tablespoon chopped fresh parsley leaves
• 2 slices whole wheat bread, toasted and diced
• Kosher salt and freshly ground black pepper
• 2 pounds boneless and skinless chicken breasts ($8.84 for 3 lbs)
• 2 tablespoons canola oil
•
• Smashed Potatoes
• 1 tablespoon kosher salt, plus more for seasoning
• 1 1/2 pounds Yukon gold potatoes, cubed (already purchased)
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 2 teaspoons chopped garlic
• 1 whole sprig rosemary
• Freshly ground black pepper
Directions
In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple. Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently. Add chopped fresh rosemary and parsley and mix to combine. Remove from heat. Stir in diced bread and season with salt and pepper, to taste.
Lay the chicken thighs out flat on a work surface. Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Spoon some of the apple filling into each thigh, making sure not to overstuff so you don't lose the filling while cooking. Roll up each thigh and secure with toothpicks.
Heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the thighs. Place thighs in the skillet and cook for 5 minutes on each side. Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.
Smashed Potatoes:
Add potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium heat. Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes. In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat. Drain potatoes and return to the pot. Use a potato masher or large fork to mash the potatoes. Remove rosemary sprig from milk mixture and discard. Add the hot milk to the mashed potatoes. Mix to combine and season with kosher salt and freshly ground black pepper. Transfer to a serving bowl and serve with the chicken.
The verdict: Okay. You really really need toothpicks for this to work. Which I did not, so I ended up just pan frying the chicken and serving it with the stuffing on top. It was still good, just kind of different. Garlic mashed potatoes were awesome! We loved those. Total cost to make: $9.60 with extra chicken left over.
• 2 tablespoons butter
• 1/2 medium onion, diced
• 1 Granny Smith apple, cored, peeled and diced ($0.76)
• 1 1/2 teaspoon brown sugar
• 1 tablespoon chopped fresh rosemary leaves (used dried that I already had)
• 1 tablespoon chopped fresh parsley leaves
• 2 slices whole wheat bread, toasted and diced
• Kosher salt and freshly ground black pepper
• 2 pounds boneless and skinless chicken breasts ($8.84 for 3 lbs)
• 2 tablespoons canola oil
•
• Smashed Potatoes
• 1 tablespoon kosher salt, plus more for seasoning
• 1 1/2 pounds Yukon gold potatoes, cubed (already purchased)
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 2 teaspoons chopped garlic
• 1 whole sprig rosemary
• Freshly ground black pepper
Directions
In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple. Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently. Add chopped fresh rosemary and parsley and mix to combine. Remove from heat. Stir in diced bread and season with salt and pepper, to taste.
Lay the chicken thighs out flat on a work surface. Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Spoon some of the apple filling into each thigh, making sure not to overstuff so you don't lose the filling while cooking. Roll up each thigh and secure with toothpicks.
Heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the thighs. Place thighs in the skillet and cook for 5 minutes on each side. Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.
Smashed Potatoes:
Add potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium heat. Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes. In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat. Drain potatoes and return to the pot. Use a potato masher or large fork to mash the potatoes. Remove rosemary sprig from milk mixture and discard. Add the hot milk to the mashed potatoes. Mix to combine and season with kosher salt and freshly ground black pepper. Transfer to a serving bowl and serve with the chicken.
The verdict: Okay. You really really need toothpicks for this to work. Which I did not, so I ended up just pan frying the chicken and serving it with the stuffing on top. It was still good, just kind of different. Garlic mashed potatoes were awesome! We loved those. Total cost to make: $9.60 with extra chicken left over.
Sunday 8/8 "Chicken Pot Pies"
Quick Fix with Robin Miller
• 2 9-inch refrigerated pie crust ($2.59 for 2)
• 2 chicken breast halves, cooked and diced (already purchased)
• 1 cup ricotta cheese ($3.39)
• 1/2 cup shredded Cheddar (already purchased)
• 1/4 cup plus 2 tablespoons grated Parmesan (already purchased)
• 2 eggs, lightly beaten (already purchased)
• 2 teaspoons Dijon mustard (already purchased)
• 1/4 cup freshly chopped parsley leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) can diced tomatoes, drained ($0.57)
• 1/4 cup packed fresh basil leaves ($1.69)
• 1 teaspoon garlic powder
• 1 tablespoon red wine vinegar
• 2 teaspoons olive oil
• 4 to 6 cups mixed lettuce greens ($2.21)
Directions
Preheat oven to 375 degrees F.
Divide crusts into 8 pieces each and shape each piece into a ball. Press the balls into the bottom and up the sides of a mini muffin tin. Set aside.
In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
Place drained tomatoes, basil, garlic powder, vinegar, and olive oil in food processor and process until smooth. Season to taste with salt and pepper and serve over greens.
The verdict: These were so yummy! And the girls helped me roll the dough into balls! It was really family friendly and would have gone faster if I had used pre-cooked and shredded chicken. Total cost to make: $10.45.
• 2 9-inch refrigerated pie crust ($2.59 for 2)
• 2 chicken breast halves, cooked and diced (already purchased)
• 1 cup ricotta cheese ($3.39)
• 1/2 cup shredded Cheddar (already purchased)
• 1/4 cup plus 2 tablespoons grated Parmesan (already purchased)
• 2 eggs, lightly beaten (already purchased)
• 2 teaspoons Dijon mustard (already purchased)
• 1/4 cup freshly chopped parsley leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) can diced tomatoes, drained ($0.57)
• 1/4 cup packed fresh basil leaves ($1.69)
• 1 teaspoon garlic powder
• 1 tablespoon red wine vinegar
• 2 teaspoons olive oil
• 4 to 6 cups mixed lettuce greens ($2.21)
Directions
Preheat oven to 375 degrees F.
Divide crusts into 8 pieces each and shape each piece into a ball. Press the balls into the bottom and up the sides of a mini muffin tin. Set aside.
In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
Place drained tomatoes, basil, garlic powder, vinegar, and olive oil in food processor and process until smooth. Season to taste with salt and pepper and serve over greens.
The verdict: These were so yummy! And the girls helped me roll the dough into balls! It was really family friendly and would have gone faster if I had used pre-cooked and shredded chicken. Total cost to make: $10.45.
Friday 8/6 "Leftovers pizza"
Budget Saving Meals with Sandra Lee
This uses the leftovers from your "Sausage and Pepper Dogs"
• Garlic Bread baguette ($2.01)
• 1/2 cup tomato sauce (already purchased)
• Any of the leftover sausage, peppers and onions from the Sausage and Pepper Grinder could be added for a topping
• 1 cup shredded mozzarella cheese ($0.51)
Directions
Preheat oven to 425 degrees F.
Place the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve.
The verdict: This is a really smart idea with leftovers. Throw it on some bread and add cheese: Voila!--It's a pizza! Not particularly good for you on the buttery garlic bread, but hey, it's pizza. Total cost to make: $2.52.
This uses the leftovers from your "Sausage and Pepper Dogs"
• Garlic Bread baguette ($2.01)
• 1/2 cup tomato sauce (already purchased)
• Any of the leftover sausage, peppers and onions from the Sausage and Pepper Grinder could be added for a topping
• 1 cup shredded mozzarella cheese ($0.51)
Directions
Preheat oven to 425 degrees F.
Place the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve.
The verdict: This is a really smart idea with leftovers. Throw it on some bread and add cheese: Voila!--It's a pizza! Not particularly good for you on the buttery garlic bread, but hey, it's pizza. Total cost to make: $2.52.
Tuesday, August 10, 2010
Thursday 8/5 "Pot Roast on a Budget"
Ten Dollar Dinners with Melissa D'Arabian
• 1/2 pound slab bacon, cut into large lardons (turkey bacon--$2.00)
• 2 medium onions, sliced ($0.60)
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 1/2 pounds beef chuck, cut into large cubes ($6.16)
• 5 carrots, peeled and cut into large chunks ($0.82)
• Generous tablespoon all-purpose flour
• 12 ounces beer (dark or light, depending on your preference) (1 can of miller lite stolen from hubby)
• 6 prunes (did not use)
• 1 tablespoon dried thyme
• 1 cup beef stock ($1.89)
Directions
Preheat the oven to 325 degrees F.
In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color or and caramelized, about 30 minutes.
Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.
Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.
• 1 3/4 pounds red boiling potatoes ($2.01)
• Kosher salt
• 3 tablespoons butter, melted
• 1 tablespoon freshly chopped parsley leaves
Directions
Put the potatoes in a medium saucepan and cover with cold water by 2 inches. Salt the water generously. Bring to a boil over medium heat and cook the potatoes until tender, about 15 minutes. Drain and put the potatoes in a serving bowl. Drizzle with melted butter and sprinkle with parsley. Toss and serve.
The verdict: This will take a while, but it is a good way to make pot roast on a budget. I believe it cost me over $10 ($13.48) but I don't calculate the servings utilized, just total cost to buy all product. Used beef stock and potatoes again. It was really really yummy and it tasted like a roast. Just make sure you have the hour or so to put it together.
• 1/2 pound slab bacon, cut into large lardons (turkey bacon--$2.00)
• 2 medium onions, sliced ($0.60)
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 1/2 pounds beef chuck, cut into large cubes ($6.16)
• 5 carrots, peeled and cut into large chunks ($0.82)
• Generous tablespoon all-purpose flour
• 12 ounces beer (dark or light, depending on your preference) (1 can of miller lite stolen from hubby)
• 6 prunes (did not use)
• 1 tablespoon dried thyme
• 1 cup beef stock ($1.89)
Directions
Preheat the oven to 325 degrees F.
In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color or and caramelized, about 30 minutes.
Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.
Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.
• 1 3/4 pounds red boiling potatoes ($2.01)
• Kosher salt
• 3 tablespoons butter, melted
• 1 tablespoon freshly chopped parsley leaves
Directions
Put the potatoes in a medium saucepan and cover with cold water by 2 inches. Salt the water generously. Bring to a boil over medium heat and cook the potatoes until tender, about 15 minutes. Drain and put the potatoes in a serving bowl. Drizzle with melted butter and sprinkle with parsley. Toss and serve.
The verdict: This will take a while, but it is a good way to make pot roast on a budget. I believe it cost me over $10 ($13.48) but I don't calculate the servings utilized, just total cost to buy all product. Used beef stock and potatoes again. It was really really yummy and it tasted like a roast. Just make sure you have the hour or so to put it together.
Tuesday 8/3 "Sausage dogs"
Money Saving Meal with Sandra Lee
• 4 turkey sausages ($0.61)
• 2 tablespoon canola oil
• 1 (16-ounce) bag frozen pepper stir-fry mix ($0.88)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup yellow mustard
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar ($0.59)
• 1 teaspoon hot sauce
• 4 hot dog buns ($0.81)
Directions
Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.
The verdict: This was a fun way to change up hot dogs and it utilized the other half of the sausages from the spaghetti last night. I went a little heavy on the hot sauce in the mustard because I love it! The kids liked the sausages and didn't seem to notice they were not "hot dogs". I bought turkey sausage because that is my preference. $2.89 total cost! OMG! I am going to definitely do this again!
• 4 turkey sausages ($0.61)
• 2 tablespoon canola oil
• 1 (16-ounce) bag frozen pepper stir-fry mix ($0.88)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup yellow mustard
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar ($0.59)
• 1 teaspoon hot sauce
• 4 hot dog buns ($0.81)
Directions
Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.
The verdict: This was a fun way to change up hot dogs and it utilized the other half of the sausages from the spaghetti last night. I went a little heavy on the hot sauce in the mustard because I love it! The kids liked the sausages and didn't seem to notice they were not "hot dogs". I bought turkey sausage because that is my preference. $2.89 total cost! OMG! I am going to definitely do this again!
Monday, August 2, 2010
Monday 8/2 "Sausage Spaghetti"
Sandra Lee Money Saving Meals
Spaghetti
• 1 pound penne pasta ($1.79)
• 2 tablespoons olive oil (already purchased)
• 1/2 medium yellow onion, diced (already purchased)
• 1 tablespoon garlic, chopped (already purchased)
• 1 tablespoon Italian seasoning mix (on hand)
• 1/4 teaspoon crushed red pepper flake, optional (on hand)
• 4 Italian-style hot pork sausages, cut into 1/2-inch slices ($1.71)
• 1 (28-ounce) can diced tomatoes, drained ($1.09)
• Kosher salt and freshly ground black pepper (on hand)
• 1/4 cup heavy cream ($1.99 for 2 c.)
• Basil leaves, for garnish (omitted)
Cheesy Garlic Bread:
• 1/2 store-bought garlic bread (save other half for Pizza) ($2.01)
• 1 cup shredded mozzarella cheese ($0.51)
• 1/2 teaspoon Italian seasoning mix (on hand)
Directions
Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
For the cheesy garlic bread:
Preheat oven to 400 degrees F.
Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
Verdict: My husband told me this was the best thing he had eaten in ages. His exact words were "I am going to build an altar to this pasta". It was pretty good I have to say. If you salt the penne water before you add the pasta, there is no need to salt the meat sauce. I may have added a little more pepper flakes because I love the spicy. It really was very very good. $9.10 (but have extra cream for other recipes).
Spaghetti
• 1 pound penne pasta ($1.79)
• 2 tablespoons olive oil (already purchased)
• 1/2 medium yellow onion, diced (already purchased)
• 1 tablespoon garlic, chopped (already purchased)
• 1 tablespoon Italian seasoning mix (on hand)
• 1/4 teaspoon crushed red pepper flake, optional (on hand)
• 4 Italian-style hot pork sausages, cut into 1/2-inch slices ($1.71)
• 1 (28-ounce) can diced tomatoes, drained ($1.09)
• Kosher salt and freshly ground black pepper (on hand)
• 1/4 cup heavy cream ($1.99 for 2 c.)
• Basil leaves, for garnish (omitted)
Cheesy Garlic Bread:
• 1/2 store-bought garlic bread (save other half for Pizza) ($2.01)
• 1 cup shredded mozzarella cheese ($0.51)
• 1/2 teaspoon Italian seasoning mix (on hand)
Directions
Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
For the cheesy garlic bread:
Preheat oven to 400 degrees F.
Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
Verdict: My husband told me this was the best thing he had eaten in ages. His exact words were "I am going to build an altar to this pasta". It was pretty good I have to say. If you salt the penne water before you add the pasta, there is no need to salt the meat sauce. I may have added a little more pepper flakes because I love the spicy. It really was very very good. $9.10 (but have extra cream for other recipes).
Sunday 8/1 "BBQ and Ramen"
No, not together. We went to Tyler to visit my in-laws and they indulged my pregnancy craving for BBQ. Spring Creek=Yummy in My Tummy. Therefore, we had Ramen for dinner.
Saturday 7/31 "Stir-fry"
Quick fix with Robin Miller
Ingredients
• 1 tablespoon sesame oil (already purchased)
• 2 to 3 cloves garlic, minced (already purchased)
• 1 tablespoon minced ginger (on hand)
• 1 pound boneless, skinless chicken breasts, cut into strips ($8.43--will last 3 meals)
• 1 medium onion, diced ($0.65)
• 2 cups sliced carrots ($0.82)
• 1 red bell pepper, seeded and sliced into thin strips ($1.99)
• 2 cups sugar snap peas ($2.29)
• 1 (15-ounce) can baby corn, drained ($2.29)
• 2 cups broccoli florets ($2.29)
• 1/4 cup reduced-sodium soy sauce (already purchased)
• 2 teaspoons cornstarch (on hand)
• 1 cup reduced-sodium chicken broth (already purchased)
Directions
Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
Rice
• 1/2 cup slivered almonds ($1.89)
• 2 cups reduced-sodium chicken broth (already purchased)
• 1 cup basmati rice ($1.99--I bought instant brown rice)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until liquid is absorbed.
Fluff with a fork before serving.
Verdict: I served this for friends and they seemed to enjoy it. I thought it was really good. It was not hard to put together. The cost to make is initially high, but all the vegetables were frozen packages that I can get at least 3 more meals out of. I bought 3 lbs of chicken, so they will also last for 2 more meals. $22.64 (take into account just what was used for this meal: $11.63).
Ingredients
• 1 tablespoon sesame oil (already purchased)
• 2 to 3 cloves garlic, minced (already purchased)
• 1 tablespoon minced ginger (on hand)
• 1 pound boneless, skinless chicken breasts, cut into strips ($8.43--will last 3 meals)
• 1 medium onion, diced ($0.65)
• 2 cups sliced carrots ($0.82)
• 1 red bell pepper, seeded and sliced into thin strips ($1.99)
• 2 cups sugar snap peas ($2.29)
• 1 (15-ounce) can baby corn, drained ($2.29)
• 2 cups broccoli florets ($2.29)
• 1/4 cup reduced-sodium soy sauce (already purchased)
• 2 teaspoons cornstarch (on hand)
• 1 cup reduced-sodium chicken broth (already purchased)
Directions
Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
Rice
• 1/2 cup slivered almonds ($1.89)
• 2 cups reduced-sodium chicken broth (already purchased)
• 1 cup basmati rice ($1.99--I bought instant brown rice)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until liquid is absorbed.
Fluff with a fork before serving.
Verdict: I served this for friends and they seemed to enjoy it. I thought it was really good. It was not hard to put together. The cost to make is initially high, but all the vegetables were frozen packages that I can get at least 3 more meals out of. I bought 3 lbs of chicken, so they will also last for 2 more meals. $22.64 (take into account just what was used for this meal: $11.63).
Thursday 7/29 "Tacos"
Quick Fix with Robin Miller
Ingredients
• 2 cups leftover lasagna filling (already made)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 cups diced fresh mango ($1.50)
1 large avocado ($0.50)
• 1 jalapeno pepper, seeded and minced ($0.07)
• 2 tablespoons minced red onion (already purchased)
• 2 tablespoons chopped fresh cilantro leaves (already purchased)
• 2 tablespoons fresh lime juice (already purchased)
• Salt and ground black pepper
• 8 taco shells ($1.09)
• 1 cup shredded Romaine lettuce (omitted)
• 1 cup grated Cheddar (regular or reduced-fat) (already purchased)
• 1/2 cup sour cream (regular or reduced-fat) (already purchased)
Directions
Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes. Meanwhile, in a medium bowl, combine mango, avocado, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper. Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.
Verdict: This was good and it used the rest of my big meat sauce pot. I loved the mango also--it added a really sweet flavor. And my kids ate it b/c they love mango. I didn't have fresh cilantro, I just used the tube stuff. Total cost: $3.16.
Ingredients
• 2 cups leftover lasagna filling (already made)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 cups diced fresh mango ($1.50)
1 large avocado ($0.50)
• 1 jalapeno pepper, seeded and minced ($0.07)
• 2 tablespoons minced red onion (already purchased)
• 2 tablespoons chopped fresh cilantro leaves (already purchased)
• 2 tablespoons fresh lime juice (already purchased)
• Salt and ground black pepper
• 8 taco shells ($1.09)
• 1 cup shredded Romaine lettuce (omitted)
• 1 cup grated Cheddar (regular or reduced-fat) (already purchased)
• 1/2 cup sour cream (regular or reduced-fat) (already purchased)
Directions
Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes. Meanwhile, in a medium bowl, combine mango, avocado, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper. Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.
Verdict: This was good and it used the rest of my big meat sauce pot. I loved the mango also--it added a really sweet flavor. And my kids ate it b/c they love mango. I didn't have fresh cilantro, I just used the tube stuff. Total cost: $3.16.
Wednesday 7/28 "Grandparents"
I went to Tyler to visit my grandparents and mother and some other friends of the family. They took us to dinner at a place called "Daniel Boone's". It was very very good.
Tuesday 7/27 "Little Caesers"
$5 Hot-n-ready. I know. I stink as a mother/nourishment-provider. In my defense, we had a birthday party we attended that evening and the kids were already hyped up on pizza and cake. Didn't want to introduce anything new to the system, you know?
Monday 7/26 "A Special Treat!"
We had a friend bring us dinner and it was delicious! Roasted chicken, new potatoes, green beans and fresh rolls with fresh fruit for dessert. My mouth is watering just thinking about it again.
Saturday 7/24 "Nathan's Birthday"
Nathan's parents came over to celebrate his birthday and my wonderful mother-in-law brought enchiladas and peach cobbler. Yum!
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