Homemade hamburger rolls from Recipezaar.com. What I like is that it is very easy to use the same dough for breadsticks, dinner rolls, or full sized buns. Hubby had the idea of brushing them with olive oil and garlic powder for italian-style, you can also add herbs and spices to mix up the flavors! I prefer heartier rolls and replace 1 cup of the regular flour with whole wheat.
40 Minute Hamburger Buns
Ingredients:
2 Tbsp active dry yeast
1 cup warm water, plus
2 Tbsp warm water
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3 to 3 1/2 cups flour
Directions:
1. In a mixing bowl, dissolve yeast in warm water.
2. Add oil and sugar and let stand for 5 minutes.
3. Add the egg, salt and enough flour to form a soft dough.
4. Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes.
5. Do not let rise.
6. Divide into 12 pieces and shape each into a ball.
7. Place 3" apart on greased baking sheets.
8. Cover and let rest for 10 minutes.
9. Bake at 425° for 8 to 12 minutes or until golden brown.
10. Remove from pans to wire rack to cool.
Total Cost:
Oil - $0.10
Sugar - $0.04
Egg - $0.14
Flour - $0.31
yeast, salt - negligible
Grand Total: $0.59 for the whole batch, however you bake them up!
Saturday, September 13, 2008
Veggie Lo Mein
I got this recipe from Living on Love - I was looking for a way to use up some cabbage I had bought for a different recipe, and this fit the bill nicely. It appeals to me the way most stir frys do - it's versatile, quick and easy! Use it as an outlet for any veggies you haven't found a home for :)
Mary Ellen's Veggie Lo Mein
First a disclamer - I'm sure there is a proper, more authentic way to make Veggie Lo Mein, but this isn't it! This recipe was created as a way to quell a pregnancy craving for Chinese food and has since become a family favorite. It's also pretty easy to throw together and very flexible as far as ingredients.
Ingredients:
Veggies on hand - (use leftovers, or bagged frozen - If I have no leftovers I grab a bag of California mix, broccoli carrots and cauliflower!)
1 small onion, diced
1 cup coarsely chopped cabbage (optional)
1 can water chestnuts (optional)
Whole Wheat spaghetti
2-4 Tbsp Soy Sauce
1-2 Tbsp Minced Garlic
1/2 Tbsp ground ginger
Red Pepper flakes to taste
1 - 2 tbsp of oil
1. Cook whole wheat spaghetti until just overdone, should be less than al dente.
2. Heat oil in a large skillet. Add minced garlic and sliced onions. Cook until onions become tender (about 3 mins).
3. Add shredded cabbage and water chestnuts (if using) to skillet along with red pepper flakes to taste (I usually add 1/8 to 1/4 tsp, that's powerful stuff!).
4. Add in veggies, soy sauce (about 2-3 tbsp) and ground ginger with a tablespoon of water. Cover and cook until broccoli and carrots become tender. If using frozen, cook until veggies are cooked through.
5. Drain pasta and add to the skillet. Stir fry with veggie mixture for an additional 3-5 minutes, or until the pasta has a firmer texture. Add more soy sauce to taste.
Total Cost:
Veggies - will vary, but not more than $2.00
Pasta - $1.20
Water Chestnuts - $0.60
Spices - $0.05
Oil - $0.04
Grand Total: $3.89 (or less, depending on your veggies!)
Mary Ellen's Veggie Lo Mein
First a disclamer - I'm sure there is a proper, more authentic way to make Veggie Lo Mein, but this isn't it! This recipe was created as a way to quell a pregnancy craving for Chinese food and has since become a family favorite. It's also pretty easy to throw together and very flexible as far as ingredients.
Ingredients:
Veggies on hand - (use leftovers, or bagged frozen - If I have no leftovers I grab a bag of California mix, broccoli carrots and cauliflower!)
1 small onion, diced
1 cup coarsely chopped cabbage (optional)
1 can water chestnuts (optional)
Whole Wheat spaghetti
2-4 Tbsp Soy Sauce
1-2 Tbsp Minced Garlic
1/2 Tbsp ground ginger
Red Pepper flakes to taste
1 - 2 tbsp of oil
1. Cook whole wheat spaghetti until just overdone, should be less than al dente.
2. Heat oil in a large skillet. Add minced garlic and sliced onions. Cook until onions become tender (about 3 mins).
3. Add shredded cabbage and water chestnuts (if using) to skillet along with red pepper flakes to taste (I usually add 1/8 to 1/4 tsp, that's powerful stuff!).
4. Add in veggies, soy sauce (about 2-3 tbsp) and ground ginger with a tablespoon of water. Cover and cook until broccoli and carrots become tender. If using frozen, cook until veggies are cooked through.
5. Drain pasta and add to the skillet. Stir fry with veggie mixture for an additional 3-5 minutes, or until the pasta has a firmer texture. Add more soy sauce to taste.
Total Cost:
Veggies - will vary, but not more than $2.00
Pasta - $1.20
Water Chestnuts - $0.60
Spices - $0.05
Oil - $0.04
Grand Total: $3.89 (or less, depending on your veggies!)
Apple, Cheddar and Turkey Meatballs
This recipe is courtesy of one of my personal heroes - The Crockpot Lady - as part of her personal mission to use that oft-dust-collecting appliance every day for a whole year. My crockpot has already gotten more use in the last few months than it had in years, thanks to her fantastic ideas.
The flavors in this recipe evoke fall for me - apples in the trees, the promise of Thanksgiving turkey, warm comfort food on a cold day. I plan to make a double batch and freeze them!
Apple, Cheddar and Turkey Meatballs
Ingredients:
--1 1/2 pound extra lean ground turkey
--1 egg
--1 tsp kosher salt (or regular salt)
--1 tsp ground black pepper
--1 tsp onion powder
--1 green apple, peeled and shredded
--1/2 cup shredded sharp cheddar
--1/2 cup dried unsweetened cranberries (I skipped these just because my guys won't eat them)
Directions:
In a large mixing bowl, mix the ground turkey with the ingredients. I used my hands.
Make golf-ball sized meatballs, and drop them into your crockpot. I used a 6 quart crockpot, but you could use any size over 3 quart, probably. These made enough meatballs to feed our family of 4 for dinner, with 8 leftover for breakfast and lunch.
If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other.
Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook. I cooked 1 1/2 pounds of meatballs in a 6 quart for exactly 4 hours on high. I could have left them in a bit longer to brown the ones on the very top, but we were hungry.
Total cost:
Turkey - appx $3.00
Egg - $0.14
Green apple - $0.67
Cheese - $0.46
(I left out cranberries)
GRAND TOTAL: $4.27
The flavors in this recipe evoke fall for me - apples in the trees, the promise of Thanksgiving turkey, warm comfort food on a cold day. I plan to make a double batch and freeze them!
Apple, Cheddar and Turkey Meatballs
Ingredients:
--1 1/2 pound extra lean ground turkey
--1 egg
--1 tsp kosher salt (or regular salt)
--1 tsp ground black pepper
--1 tsp onion powder
--1 green apple, peeled and shredded
--1/2 cup shredded sharp cheddar
--1/2 cup dried unsweetened cranberries (I skipped these just because my guys won't eat them)
Directions:
In a large mixing bowl, mix the ground turkey with the ingredients. I used my hands.
Make golf-ball sized meatballs, and drop them into your crockpot. I used a 6 quart crockpot, but you could use any size over 3 quart, probably. These made enough meatballs to feed our family of 4 for dinner, with 8 leftover for breakfast and lunch.
If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other.
Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook. I cooked 1 1/2 pounds of meatballs in a 6 quart for exactly 4 hours on high. I could have left them in a bit longer to brown the ones on the very top, but we were hungry.
Total cost:
Turkey - appx $3.00
Egg - $0.14
Green apple - $0.67
Cheese - $0.46
(I left out cranberries)
GRAND TOTAL: $4.27
Monday, September 8, 2008
Easy Cheese Biscuits
This recipe is one listed in The Best of Cooking with 3 Ingredients by Ruthie Wornall. I add more milk until the consistency is a little stickier because that's how I like them :)
Ingredients:
2 1/4 cups baking mix
2/3 cup milk (I use closer to 3/4 cup)
1/2 cup shredded cheddar cheese
Mix all ingredients until soft dough forms. Beat for 30 seconds. If dough is too sticky, add more baking mix. Drop by rounded spoonfuls onto a greased cookie sheet and bake at 350 for 15 minutes or until lightly browned.
Ingredients:
2 1/4 cups baking mix
2/3 cup milk (I use closer to 3/4 cup)
1/2 cup shredded cheddar cheese
Mix all ingredients until soft dough forms. Beat for 30 seconds. If dough is too sticky, add more baking mix. Drop by rounded spoonfuls onto a greased cookie sheet and bake at 350 for 15 minutes or until lightly browned.
Grandma's Chicken Stew
I came across this recipe for Grandma's Chicken Stew at iVillage...(my personal adjustments noted) I use this recipe most often when I have roasted a chicken, so that I have homemade chicken broth, and plenty of leftover chicken bits so that I don't need to use canned chicken. I usually substitute the grated carrots for some frozen mixed veggies, and I season the broth with Mrs. Dash before adding the noodles and such.
Grandma's Chicken Stew
2 cans (14 ½ ounces each) fat-free chicken broth *29 oz homemade broth
1 can (14 ½ ounces) vegetable broth
¾ cup already-shredded carrots *1/4 bag frozen mixed veggies
8 ounces (about 4 cups) wide egg noodles
1 large can (10 ounces) white-meat chicken *leftover roasted chicken bits
1 tablespoon all-purpose flour
2 tablespoons cold water
Black pepper to taste *Mrs Dash to taste
1. Bring the chicken broth and vegetable broth (and Mrs Dash seasoning) to a boil in a covered 4 ½-quart Dutch oven or soup pot over high heat. This should take 8 to 10 minutes. When the broth boils, add the carrots (frozen veggies), noodles, and the chicken and its juices. Cover the pot and bring the broth back to a rolling boil.
2. Uncover the pot and stir, breaking up any chicken chunks slightly. Continue to boil, uncovered, over high heat until the noodles are tender, about 6 minutes.
3. Meanwhile, combine the flour and water in a small container that has a lid. Shake well until the lumps disappear.
4. When the noodles are just tender, add the flour mixture and stir constantly until the stew is slightly thick, about 2 minutes. Season with pepper and remove from the heat. Serve in large soup plates or bowls.
Total cost (when using roast chicken leftovers)
Chicken broth - 0.00 (leftovers)
Veggie broth - 1.00
Frozen veggies - 0.25 (1/4 of a 0.99 bag)
Chicken bits - 0.00 (leftovers)
Egg noodles - 0.50 (1/2 of a 0.99 bag)
Grand total: $1.75!
Grandma's Chicken Stew
2 cans (14 ½ ounces each) fat-free chicken broth *29 oz homemade broth
1 can (14 ½ ounces) vegetable broth
¾ cup already-shredded carrots *1/4 bag frozen mixed veggies
8 ounces (about 4 cups) wide egg noodles
1 large can (10 ounces) white-meat chicken *leftover roasted chicken bits
1 tablespoon all-purpose flour
2 tablespoons cold water
Black pepper to taste *Mrs Dash to taste
1. Bring the chicken broth and vegetable broth (and Mrs Dash seasoning) to a boil in a covered 4 ½-quart Dutch oven or soup pot over high heat. This should take 8 to 10 minutes. When the broth boils, add the carrots (frozen veggies), noodles, and the chicken and its juices. Cover the pot and bring the broth back to a rolling boil.
2. Uncover the pot and stir, breaking up any chicken chunks slightly. Continue to boil, uncovered, over high heat until the noodles are tender, about 6 minutes.
3. Meanwhile, combine the flour and water in a small container that has a lid. Shake well until the lumps disappear.
4. When the noodles are just tender, add the flour mixture and stir constantly until the stew is slightly thick, about 2 minutes. Season with pepper and remove from the heat. Serve in large soup plates or bowls.
Total cost (when using roast chicken leftovers)
Chicken broth - 0.00 (leftovers)
Veggie broth - 1.00
Frozen veggies - 0.25 (1/4 of a 0.99 bag)
Chicken bits - 0.00 (leftovers)
Egg noodles - 0.50 (1/2 of a 0.99 bag)
Grand total: $1.75!
Mimi's Sticky Chicken
Copyright 1985-2001 Mimi Hiller at www.cyber-kitchen.com
When I found this recipe I had to read it twice - cook at 250 degrees? But that's not a typo. it's basically a crockpot-style recipe in the oven, and the mix of seasonings is just perfect. I like a juicy chicken (and my oven can be a bit drying) so I slide a few pats of butter or margarine under the skin and rub the spices underneath as well as on top of the skin.
Mimi's Sticky Chicken
Ingredients:
2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp white pepper
1/4 tsp garlic powder
1/4 tsp black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onion
Combine all spices (first 8 ingredients) in a small bowl.
Rinse chicken inside and out, drain well.
Rub spice mixture over skin and the inside of chicken.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions.
Place chicken, breast side down, in roasting pan.
Roast uncovered at 250 degrees for about 5 hours.
Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
Total cost:
Spices - negligible
Chicken - appx $3.50
Onion - $0.31
GRAND TOTAL: $3.81 with LOTS of leftovers
*I also use the carcass to make chicken broth for use in other recipes!
When I found this recipe I had to read it twice - cook at 250 degrees? But that's not a typo. it's basically a crockpot-style recipe in the oven, and the mix of seasonings is just perfect. I like a juicy chicken (and my oven can be a bit drying) so I slide a few pats of butter or margarine under the skin and rub the spices underneath as well as on top of the skin.
Mimi's Sticky Chicken
Ingredients:
2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp white pepper
1/4 tsp garlic powder
1/4 tsp black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onion
Combine all spices (first 8 ingredients) in a small bowl.
Rinse chicken inside and out, drain well.
Rub spice mixture over skin and the inside of chicken.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions.
Place chicken, breast side down, in roasting pan.
Roast uncovered at 250 degrees for about 5 hours.
Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
Total cost:
Spices - negligible
Chicken - appx $3.50
Onion - $0.31
GRAND TOTAL: $3.81 with LOTS of leftovers
*I also use the carcass to make chicken broth for use in other recipes!
Italian Chicken Skillet
This is a great recipe from the book Diabetes Meal Planning on $7 a Day -- Or Less! by Patti Geil and Tami Ross. This recipe includes great meal-stretching ideas like cutting meat and veggies into small bite sized pieces, and thinning sauce out with water (or milk, depending on the topping) to help it go further. Because zucchini is a very inexpensive veggie, and DS LOVES them, I tend to add extra zukes and just reduce the water a bit so the sauce isn't too thin. This dish also works great over rice!
Italian Chicken Skillet
Ingredients:
Cooking spray
1 tsp corn oil
1 tsp (or 1 clove) minced garlic
1 small diced onion
1 lb boneless, skinless chicken breast, diced into bite-sized pieces
1 7-oz can mushroom stems and pieces, drained and rinsed
3-4 small zucchini squash, quartered lengthwise and diced into bite-sized pieces
1 14-oz jar reduced-sodium spaghetti sauce
½ cup water
1/8 tsp red pepper flakes
2 2/3 cups cooked pasta, cooked without added salt or oil
Preparation Instructions
Prepare pasta according to package instructions.
Coat a large nonstick skillet with cooking spray. Add oil and warm over medium heat. Add garlic and onion. Cook until onion turns clear (about 3 minutes), stirring frequently.
Add chicken and cook until no longer pink (about 7 minutes).
Stir in mushrooms, zucchini, spaghetti sauce, water, and red pepper flakes.
Reduce heat to low, cover, and cook for 10 minutes, stirring periodically.
Serve over hot pasta.
Total Cost:
Onion - $0.15 (about half a small onion)
Chicken - $2.00
Zucchini - $0.45
Can mushrooms - $0.40
Pasta sauce - $0.75 (about half a large jar)
Pasta - $0.60 (about 2/3 package)
Grand total (with leftovers) $4.35
Italian Chicken Skillet
Ingredients:
Cooking spray
1 tsp corn oil
1 tsp (or 1 clove) minced garlic
1 small diced onion
1 lb boneless, skinless chicken breast, diced into bite-sized pieces
1 7-oz can mushroom stems and pieces, drained and rinsed
3-4 small zucchini squash, quartered lengthwise and diced into bite-sized pieces
1 14-oz jar reduced-sodium spaghetti sauce
½ cup water
1/8 tsp red pepper flakes
2 2/3 cups cooked pasta, cooked without added salt or oil
Preparation Instructions
Prepare pasta according to package instructions.
Coat a large nonstick skillet with cooking spray. Add oil and warm over medium heat. Add garlic and onion. Cook until onion turns clear (about 3 minutes), stirring frequently.
Add chicken and cook until no longer pink (about 7 minutes).
Stir in mushrooms, zucchini, spaghetti sauce, water, and red pepper flakes.
Reduce heat to low, cover, and cook for 10 minutes, stirring periodically.
Serve over hot pasta.
Total Cost:
Onion - $0.15 (about half a small onion)
Chicken - $2.00
Zucchini - $0.45
Can mushrooms - $0.40
Pasta sauce - $0.75 (about half a large jar)
Pasta - $0.60 (about 2/3 package)
Grand total (with leftovers) $4.35
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