I had a craving for peanuts one night, and chicken on the menu..this was the end result! The veggies and spices are all pretty flexible, and can be adjusted based on what you have in the pantry. The basic flavor mix I was going for is spicy, sweet, savory, and peanutty - so go to town!
Easy Thai-style Chicken
Ingredients:
1 Tbsp vegetable oil
2 Tbsp minced garlic (or to taste)
1 tsp chili powder
1 tsp cumin
2 split chicken breasts - skinned and deboned, cut into bite-size pieces
1/2 cup smooth peanut butter
1/2 cup hot water
1 Tbsp soy sauce
1 Tbsp brown sugar
2 tsp ground ginger
2 zucchini or green squash, quartered lengthwise and cut into bite size pieces
Prepared couscous, rice or noodles (whatever is handy)
In a large skillet, heat oil. Add garlic, cook just until it browns. Add chicken pieces, sprinkle with chili powder and cumin, cook thoroughly - appx 5-7 minutes.
In a separate bowl, mix peanut butter, water, soy sauce, sugar and ginger. Using hot water will help melt the peanut butter and it will mix faster.
Add zucchini to pan, cook 2 minutes until just tender.
Add peanut sauce, cook until sauce is smooth, appx 2-3 minutes, stirring constantly.
Serve over hot couscous, noodles or rice.
TOTAL COST:
Chicken - appx $2.00
Zucchini - $1.50
Peanut butter - appx $0.45
Soy Sauce - appx $o.20
Couscous - $0.75
Spices - negligible
GRAND TOTAL: $4.90
Thursday, September 4, 2008
Kielbasa and Pasta Supper
This recipe came about because I found myself with two extra mouths to feed and not a lot of prep time - it's quick, easy, and VERY inexpensive....and TASTY!
Kielbasa and Pasta supper
1 kielbasa, cut into quarters and then diced into bite-sized pieces
1 box pasta of choice (I used rotini, easy for the kiddos to get on their forks)
1/2 bag frozen peas
2 tbsp butter or margarine
2 tsp garlic powder
2 tsp fresh ground pepper (optional)
Bring water to boil in a large pot. In a small fry pan, heat the kielbasa on medium-low heat. After about 3 minutes, add the garlic powder and stir well to coat the kielbasa. Heat for an additional 2-3 minutes. When water is boiling, add pasta and peas. Return to a boil, cook for appx 8-10 minutes or until pasta is tender. Drain, put into a large serving bowl. Add warmed kielbasa. Add margarine (and pepper) toss until well mixed.
TOTAL COST:
Kielbasa - $2.00
Pasta - $1.00
Peas - $0.50
Butter - $0.10
GRAND TOTAL: $3.60 for 6-8 servings
Kielbasa and Pasta supper
1 kielbasa, cut into quarters and then diced into bite-sized pieces
1 box pasta of choice (I used rotini, easy for the kiddos to get on their forks)
1/2 bag frozen peas
2 tbsp butter or margarine
2 tsp garlic powder
2 tsp fresh ground pepper (optional)
Bring water to boil in a large pot. In a small fry pan, heat the kielbasa on medium-low heat. After about 3 minutes, add the garlic powder and stir well to coat the kielbasa. Heat for an additional 2-3 minutes. When water is boiling, add pasta and peas. Return to a boil, cook for appx 8-10 minutes or until pasta is tender. Drain, put into a large serving bowl. Add warmed kielbasa. Add margarine (and pepper) toss until well mixed.
TOTAL COST:
Kielbasa - $2.00
Pasta - $1.00
Peas - $0.50
Butter - $0.10
GRAND TOTAL: $3.60 for 6-8 servings
Chinese Beef and Broccoli
Looking for a new way to serve London Broil cuts? This recipe was from Cooks.com, and it provided a tasty alternative to the other dishes I've tried. I also had almost 3 full servings of leftovers. You can stretch this dish a little further by adding more veggies too.
Two things: First, it is best to slice the meat while it is still partially frozen - you can cut it thinner and it holds together better. Second, I added a soy sauce, garlic powder, onion powder and ginger marinade - it really added to the taste and the meat stayed pretty tender in spite of the long cooking.
CHINESE BEEF WITH BROCCOLI
2 c. steak or London Broil (sliced thin)
1 lg. can mushrooms, pieces & stems (one 15 oz can, drained)
2 pkgs. frozen chopped broccoli (one 20 oz bag frozen broccoli)
Soy sauce (appx 1 cup for marinade, to taste in the pan)
2 pkgs. brown gravy mix
(Marinade steak pieces at least 3 hrs up to overnight in the following: 1 cup soy sauce, 1-1/2 tbsp ground ginger, 2 tbsp garlic powder, 2 tbsp onion powder, about 3/4 cup water or until the meat is mostly covered.)
In a large frying pan quick fry meat, adding soy sauce to taste. You may add garlic powder if desired. Add broccoli and mushrooms, stir constantly. If mixture is dry, add water.
Continue cooking on a low flame until heated (about 15 minutes). Add both packages of brown gravy mix. Stir until thickened. Serve over noodles or rice.
TOTAL COST:
London Broil: $2.70
Can mushroom pieces: $0.60
Frozen Broccoli: $1.00
Gravy: $0.40
Rice: $0.50
GRAND TOTAL: $5.20
Two things: First, it is best to slice the meat while it is still partially frozen - you can cut it thinner and it holds together better. Second, I added a soy sauce, garlic powder, onion powder and ginger marinade - it really added to the taste and the meat stayed pretty tender in spite of the long cooking.
CHINESE BEEF WITH BROCCOLI
2 c. steak or London Broil (sliced thin)
1 lg. can mushrooms, pieces & stems (one 15 oz can, drained)
2 pkgs. frozen chopped broccoli (one 20 oz bag frozen broccoli)
Soy sauce (appx 1 cup for marinade, to taste in the pan)
2 pkgs. brown gravy mix
(Marinade steak pieces at least 3 hrs up to overnight in the following: 1 cup soy sauce, 1-1/2 tbsp ground ginger, 2 tbsp garlic powder, 2 tbsp onion powder, about 3/4 cup water or until the meat is mostly covered.)
In a large frying pan quick fry meat, adding soy sauce to taste. You may add garlic powder if desired. Add broccoli and mushrooms, stir constantly. If mixture is dry, add water.
Continue cooking on a low flame until heated (about 15 minutes). Add both packages of brown gravy mix. Stir until thickened. Serve over noodles or rice.
TOTAL COST:
London Broil: $2.70
Can mushroom pieces: $0.60
Frozen Broccoli: $1.00
Gravy: $0.40
Rice: $0.50
GRAND TOTAL: $5.20
Baked Mac and Cheese
Mac and cheese gets a bad rap. If all you've experienced is the kind that comes in the blue box, fear not! You don't need to be drowned in orange cheese food to enjoy this tasty, and cheap, dinner! The below recipe is from BetterBudgeting.com, I used a quarter cup of BBQ sauce instead of the Worcestershire for a little more zing and a different flavor. This made enough to feed all 3 of us twice.
Homemade Baked Macaroni and Cheese
Copyright © 2002 by Michelle Jones, editor of Better Budgeting
This is a recipe for traditional baked macaroni and cheese, and has a custard like texture (because of the eggs). You can also add more cheese if desired (and even several types), and some butter! When you find a good sale on cheese at your grocery story, just try several different variations until you discover your favorite. And if you'd prefer a creamier (and quicker) macaroni and cheese, view my recipe for Creamy Macaroni and Cheese.
Ingredients:
8 ounces macaroni, cooked al dente and drained
8 ounces grated cheese (2 cups), reduced-fat if desired
2 large eggs, slightly beaten
1/4 tsp. saltWorcestershire sauce (I used 1/4 cup BBQ sauce)
2 c. milk (half & half can be used for a richer variation, and skim milk is okay but the sauce won't be as thick)
Directions:
Beat eggs, salt and Worcestershire sauce (BBQ sauce) together in a medium sized bowl, add milk and mix thoroughly.
Layer macaroni and grated cheese (3 layers of each) in a casserole dish.
Pour egg mixture over macaroni and cheese and bake at 350 degrees until set and lightly browned on top. About 45-50 minutes.
Cost for this dish, with a full round of leftovers:
Macaroni elbows $0.50 (half a box)
Grated cheddar cheese $1.50 (half a 16 oz bag)
Eggs $0.24
BBQ sauce $0.50
Milk $0.36
GRAND TOTAL: $3.10
Homemade Baked Macaroni and Cheese
Copyright © 2002 by Michelle Jones, editor of Better Budgeting
This is a recipe for traditional baked macaroni and cheese, and has a custard like texture (because of the eggs). You can also add more cheese if desired (and even several types), and some butter! When you find a good sale on cheese at your grocery story, just try several different variations until you discover your favorite. And if you'd prefer a creamier (and quicker) macaroni and cheese, view my recipe for Creamy Macaroni and Cheese.
Ingredients:
8 ounces macaroni, cooked al dente and drained
8 ounces grated cheese (2 cups), reduced-fat if desired
2 large eggs, slightly beaten
1/4 tsp. saltWorcestershire sauce (I used 1/4 cup BBQ sauce)
2 c. milk (half & half can be used for a richer variation, and skim milk is okay but the sauce won't be as thick)
Directions:
Beat eggs, salt and Worcestershire sauce (BBQ sauce) together in a medium sized bowl, add milk and mix thoroughly.
Layer macaroni and grated cheese (3 layers of each) in a casserole dish.
Pour egg mixture over macaroni and cheese and bake at 350 degrees until set and lightly browned on top. About 45-50 minutes.
Cost for this dish, with a full round of leftovers:
Macaroni elbows $0.50 (half a box)
Grated cheddar cheese $1.50 (half a 16 oz bag)
Eggs $0.24
BBQ sauce $0.50
Milk $0.36
GRAND TOTAL: $3.10
Chickpea Stew
This is one of my favorite recipes, it's good for nights when you don't want to do ANOTHER chicken dish or just want something with a lot of veggies for a change. I have served this alone as a main or side dish, or had it over rice to make it more filling and stretch it further. It also reheats VERY well! Plus this is a SUPER cheap recipe - just over $3 for the whole thing - so if you want to add extra of any of the ingredients it won't break the bank!
CHICKPEA STEW
Ingredients:
2 tbsp olive oil
1 tbsp minced garlic (or more, if you're a garlic fan like me!)
1/2 tsp basil -or- italian seasoning mix (depending on your taste)
1 can chickpeas, drained
2 med zucchini, quartered lengthwise and then cut into bite size pieces
1 med onion, diced
1 large tomato, diced (you can also use canned stewed or diced tomato)
2-3 cups chopped fresh spinach
2-3 cups cooked rice
Parmesan cheese
1. In a large saute pan, heat oil - add garlic and herbs/seasoning, let it sizzle for just under a minute or until the garlic is slightly browned
.2. Add chickpeas and zucchini, stir to coat with oil and garlic. reduce heat slightly, cover and let cook for 10 minutes, stirring occasionally.
3. Add onions, stir to mix, re-cover and let cook for about 3 minutes, or until the onions are translucent.
4. Add tomato, stir to mix, re-cover and let cook for about 2 minutes.
5. Add spinach, stir to mix, re-cover and let cook for about 4 minutes. Remove cover and cook an additional 4-5 minutes, or until the spinach is cooked.
6. If desired, serve over 3/4 cup of rice, add parmesan cheese to taste.Makes 4-6 servings.
Total cost:
Chickpeas - 0.59
Zucchini - appx 0.75
Tomato - appx 0.60
Onion - appx 0.20
Spinach - appx 0.80
Rice - appx 0.50
Total cost for a meal plus leftovers: $3.44!!!!!
CHICKPEA STEW
Ingredients:
2 tbsp olive oil
1 tbsp minced garlic (or more, if you're a garlic fan like me!)
1/2 tsp basil -or- italian seasoning mix (depending on your taste)
1 can chickpeas, drained
2 med zucchini, quartered lengthwise and then cut into bite size pieces
1 med onion, diced
1 large tomato, diced (you can also use canned stewed or diced tomato)
2-3 cups chopped fresh spinach
2-3 cups cooked rice
Parmesan cheese
1. In a large saute pan, heat oil - add garlic and herbs/seasoning, let it sizzle for just under a minute or until the garlic is slightly browned
.2. Add chickpeas and zucchini, stir to coat with oil and garlic. reduce heat slightly, cover and let cook for 10 minutes, stirring occasionally.
3. Add onions, stir to mix, re-cover and let cook for about 3 minutes, or until the onions are translucent.
4. Add tomato, stir to mix, re-cover and let cook for about 2 minutes.
5. Add spinach, stir to mix, re-cover and let cook for about 4 minutes. Remove cover and cook an additional 4-5 minutes, or until the spinach is cooked.
6. If desired, serve over 3/4 cup of rice, add parmesan cheese to taste.Makes 4-6 servings.
Total cost:
Chickpeas - 0.59
Zucchini - appx 0.75
Tomato - appx 0.60
Onion - appx 0.20
Spinach - appx 0.80
Rice - appx 0.50
Total cost for a meal plus leftovers: $3.44!!!!!
Tuesday, September 2, 2008
Muffin Mania
This muffin recipe is from Cat Can Cook - it's wonderfully versatile AND simple! It takes me all of 10 minutes to put together, and I can use any add-ins that I have on hand. The base recipe is with bananas, but you can really use anything. Check out the original post, the comments are chock full of suggestions! I include some of my other add-ins at the bottom of this post.
Banana Muffins
3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)
1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Directions:
Mix the mashed banana, sugar, egg and margarine together. Set aside.
In a separate bowl, mix together baking soda, baking powder, salt and flour.
Mix wet and dry ingredients all together, being careful not to over-stir!
Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes. Enjoy!
TOTAL COST:
Bananas-$0.75
Sugar - $0.07
Egg - $0.14
Butter-$0.15
Flour - $0.14
GRAND TOTAL - $1.25 for 6 big muffins, or $0.20 per muffin
Add-ins that I've used (check back, I update this list anytime I try something new!):
Banana Muffins
3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)
1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Directions:
Mix the mashed banana, sugar, egg and margarine together. Set aside.
In a separate bowl, mix together baking soda, baking powder, salt and flour.
Mix wet and dry ingredients all together, being careful not to over-stir!
Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes. Enjoy!
TOTAL COST:
Bananas-$0.75
Sugar - $0.07
Egg - $0.14
Butter-$0.15
Flour - $0.14
GRAND TOTAL - $1.25 for 6 big muffins, or $0.20 per muffin
Add-ins that I've used (check back, I update this list anytime I try something new!):
- 2 mashed bananas, 1-1 1/2 cup sliced strawberries, 1/2 cup chocolate chips
- 3 mashed bananas, 1/4 cup peanut butter
- 1 pint frozen blueberries
- 1-1 1/2 cup sliced strawberries, 1 cup frozen blueberries
- 2 cups shredded zucchini, 1/2 tsp each of cinnamon, nutmeg and ground ginger, 1/4 cup brown sugar
- 2 cups shredded carrot, 1 cup applesauce (replaces butter), 1/3 cup brown sugar and 1/3 cup white sugar (replaces all regular sugar), 1/2 tsp each nutmeg and cinnamon
Monday, September 1, 2008
Crockpot Brown Sugar Chicken
I came across this recipe during one Menu Plan Monday tour, when it seemed like every eighth poster was serving it and singing its praises. As best I can tell it originates from Confessions of a Wacky SAHM. It's simple and delicious as is, but easy to flavor with your own personality if you choose to. DH is a big fan of spicy food, so we have added tabasco sauce or red pepper flake for some heat! I definitely recommend thickening the sauce with cornstarch once the chicken is done, it makes a divine glaze.
Crockpot Brown Sugar Chicken
3 or 4 large boneless, skinless chix breasts (could also use chicken parts)
1C brown sugar
2/3 C vinegar
1/4C sprite or 7-up
2-3T minced garlic
2T soy sauce
1 tsp pepper
Mix ingredients and pour over chicken in crock pot. Cook 6-8 hours on low. Thicken juice with a bit of cornstarch if you like. I serve with rice or noodles. I also double the recipe on the sauce - I like sauce, lol!!
Appx cost (using chicken thighs, which I have more often)
Chix thighs: $3.65 (4 servings)
Brown sugar $0.21
Vinegar $0.16
Lemon Lime soda $0.12
Minced garlic $0.09
Soy sauce, pepper - negligible
Grand Total: $4.23, or $1.05 per serving
Crockpot Brown Sugar Chicken
3 or 4 large boneless, skinless chix breasts (could also use chicken parts)
1C brown sugar
2/3 C vinegar
1/4C sprite or 7-up
2-3T minced garlic
2T soy sauce
1 tsp pepper
Mix ingredients and pour over chicken in crock pot. Cook 6-8 hours on low. Thicken juice with a bit of cornstarch if you like. I serve with rice or noodles. I also double the recipe on the sauce - I like sauce, lol!!
Appx cost (using chicken thighs, which I have more often)
Chix thighs: $3.65 (4 servings)
Brown sugar $0.21
Vinegar $0.16
Lemon Lime soda $0.12
Minced garlic $0.09
Soy sauce, pepper - negligible
Grand Total: $4.23, or $1.05 per serving
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