I found this recipe on AllRecipes.com - the original recipe calls for chicken breasts, but I like this recipe as an option to use leftover roast chicken pieces. I also make homemade biscuits instead of using the refrigerator biscuits to cut costs even more!
Slow Cooker Chicken and Dumplings
Ingredients:
4 skinless, boneless chicken breast halves (or leftover chicken roast)
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (or homemade!)
Directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Total Cost:
Chicken - Free! (used leftovers from roast chicken)
Butter - $0.14
Cream soup - $1.00
Onion - $0.30
Homemade biscuits - $1.72
GRAND TOTAL - $3.46 for 6-8 servings, or $0.57 per serving!
Sunday, November 30, 2008
Sweet Potato Biscuits
This recipe is courtesy of Three Peas in a Pod - I love finding new ways to use up leftovers! This is a nice variation from regular biscuits and a great way to sneak in some extra veggies :)
Sweet Potato Biscuits
Ingredients:
1 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold butter, cut into small pieces
1/2 cup cooked, mashed, and cooled sweet potatoes
1 to 2 tablespoons cream or milk
1 tablespoon melted butter
Brown sugar
Pecan halves
Directions:
1. Heat the oven to 450 degrees. Stir together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until well combined. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal (a great job for kids).
2. Stir in the sweet potatoes, then add the cream or milk a little at a time until the mixture can be gathered into a soft ball.
3. Place the dough on a floured surface and knead it 10 or so times (not too long), then pat it into a 1/2-inch-thick circle. Using a floured cookie cutter or drinking glass rim, cut the dough into 2-inch rounds and arrange them on an un-greased baking sheet.
4. Brush the tops with the melted butter and sprinkle on brown sugar.
5. Press a pecan half into the top of each biscuit.
6. Bake 10 minutes or until golden brown. Makes about 9 biscuits.
Total Cost:
Flour - $0.12
Sugar - negligible
Baking powder - $0.01
Butter - $0.35
Sweet potatoes - $0.20
Milk - $0.01
Brown sugar - negligible
GRAND TOTAL - $0.70 for 9 biscuits - or $0.09 per biscuit!
Sweet Potato Biscuits
Ingredients:
1 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold butter, cut into small pieces
1/2 cup cooked, mashed, and cooled sweet potatoes
1 to 2 tablespoons cream or milk
1 tablespoon melted butter
Brown sugar
Pecan halves
Directions:
1. Heat the oven to 450 degrees. Stir together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until well combined. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal (a great job for kids).
2. Stir in the sweet potatoes, then add the cream or milk a little at a time until the mixture can be gathered into a soft ball.
3. Place the dough on a floured surface and knead it 10 or so times (not too long), then pat it into a 1/2-inch-thick circle. Using a floured cookie cutter or drinking glass rim, cut the dough into 2-inch rounds and arrange them on an un-greased baking sheet.
4. Brush the tops with the melted butter and sprinkle on brown sugar.
5. Press a pecan half into the top of each biscuit.
6. Bake 10 minutes or until golden brown. Makes about 9 biscuits.
Total Cost:
Flour - $0.12
Sugar - negligible
Baking powder - $0.01
Butter - $0.35
Sweet potatoes - $0.20
Milk - $0.01
Brown sugar - negligible
GRAND TOTAL - $0.70 for 9 biscuits - or $0.09 per biscuit!
Autumn Chowder
Being from New England, the word "chowder" gets my attention every time :) This recipe from Heritage Schoolhouse appealed because all of the ingredients were readily available in my pantry! She originally used baby carrots, I substituted about a cup and a half of peeled chopped carrot since that's what I've got. I also used 3/4 tbsp cornstarch mixed with the water to thicken (just a personal preference), and threw in some extra cheese. We're cheese hounds!
I think this would lend itself well to be done in the crockpot, but I like that the recipe can be made in about half an hour if you chop the veggies ahead of time! The below recipe includes my adjustments, but be sure to click the link below for the original recipe.
Autumn Chowder
Ingredients:
1 tablespoon oil
1 onion, chopped
4 potatoes, peeled and cubed
3-4 carrots, peeled and diced
3 cups chicken broth
2 cups milk
1 bag frozen corn
1/2 teaspoon salt
1 teaspoon pepper
3/4 tbsp cornstarch
4 tablespoons water
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
Directions:
In a large saucepan, saute onion in oil until tender. Add the potato, carrot, and chicken broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender. Stir in the milk a half cup at a time (to temper it and prevent curdling), then add corn, salt and pepper. Return to a boil, cook 5 minutes longer. Combine the cornstarch and water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in bacon. Serve up big bowls and enjoy!
Total Cost:
Oil - $0.08
Onion - $0.30
Potatoes - $0.50
Carrots - $0.15
Chicken Broth - FREE!
Milk - $0.38
Corn - $1.00
Cheese - $0.90
Bacon - $0.85
Seasonings - $0.10
GRAND TOTAL - $4.26 for 6 servings, or 0.71 per serving!
I think this would lend itself well to be done in the crockpot, but I like that the recipe can be made in about half an hour if you chop the veggies ahead of time! The below recipe includes my adjustments, but be sure to click the link below for the original recipe.
Autumn Chowder
Ingredients:
1 tablespoon oil
1 onion, chopped
4 potatoes, peeled and cubed
3-4 carrots, peeled and diced
3 cups chicken broth
2 cups milk
1 bag frozen corn
1/2 teaspoon salt
1 teaspoon pepper
3/4 tbsp cornstarch
4 tablespoons water
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
Directions:
In a large saucepan, saute onion in oil until tender. Add the potato, carrot, and chicken broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender. Stir in the milk a half cup at a time (to temper it and prevent curdling), then add corn, salt and pepper. Return to a boil, cook 5 minutes longer. Combine the cornstarch and water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in bacon. Serve up big bowls and enjoy!
Total Cost:
Oil - $0.08
Onion - $0.30
Potatoes - $0.50
Carrots - $0.15
Chicken Broth - FREE!
Milk - $0.38
Corn - $1.00
Cheese - $0.90
Bacon - $0.85
Seasonings - $0.10
GRAND TOTAL - $4.26 for 6 servings, or 0.71 per serving!
Monday, November 24, 2008
Honey Balsamic Chicken
I found this recipe on What's For Dinner? - she posts tons of great recipes and her dishes range from practical to downright decadent. This particular recipe was origially written for chicken on the grill, but since we live in an apartment that's not really an option for us. I adjusted it a little for the oven, and I think this would be a great glaze for any cut of chicken, or even pork! The instructions below include my adjustments, click on the link for her original recipe.
Honey Balsamic Chicken
Ingredients
2 pounds chicken (breast, drumsticks or wings)
2 Tbsp olive oil
5 Tbsp balsamic vinegar, divided
4 Tbsp honey
1 tsp garlic powder
1 tbsp dried parsley
1 tsp kosher salt
1/2 tsp coarsely ground pepper
Directions:
-Preheat oven to 350 degrees
-In a shallow bowl, combine oil, 2 Tbsp vinegar, garlic powder, parsley, salt and pepper. Dip chicken in seasoning mixture to coat, and place in shallow baking dish in a single layer. Pour any leftover mixutre over the chicken.
-Place chicken in oven, bake for 30 minutes uncovered, turning once halfway through.
-While chicken is baking, combine remaining 3 Tbsp vinegar and honey in a small saucepan and heat over low heat. Cook down, stirring occasionally, until well thickened.
-After 30 minutes in the oven, brush chicken with honey mixture. Cook for 7-10 minutes. Turn chicken and brush again with honey mixture, cook for an additional 7-10 minutes until chicken is cooked through. Remove from heat and transfer chicken to a serving plate, let cool for 2-3 minutes before serving.
Total Cost:
Chicken - 2.00
Oil - $0.25
Vinegar - $0.30
Honey - $0.30
Seasoning - $0.08
GRAND TOTAL: $2.93 for 4 servings (0.73 per serving!)
Honey Balsamic Chicken
Ingredients
2 pounds chicken (breast, drumsticks or wings)
2 Tbsp olive oil
5 Tbsp balsamic vinegar, divided
4 Tbsp honey
1 tsp garlic powder
1 tbsp dried parsley
1 tsp kosher salt
1/2 tsp coarsely ground pepper
Directions:
-Preheat oven to 350 degrees
-In a shallow bowl, combine oil, 2 Tbsp vinegar, garlic powder, parsley, salt and pepper. Dip chicken in seasoning mixture to coat, and place in shallow baking dish in a single layer. Pour any leftover mixutre over the chicken.
-Place chicken in oven, bake for 30 minutes uncovered, turning once halfway through.
-While chicken is baking, combine remaining 3 Tbsp vinegar and honey in a small saucepan and heat over low heat. Cook down, stirring occasionally, until well thickened.
-After 30 minutes in the oven, brush chicken with honey mixture. Cook for 7-10 minutes. Turn chicken and brush again with honey mixture, cook for an additional 7-10 minutes until chicken is cooked through. Remove from heat and transfer chicken to a serving plate, let cool for 2-3 minutes before serving.
Total Cost:
Chicken - 2.00
Oil - $0.25
Vinegar - $0.30
Honey - $0.30
Seasoning - $0.08
GRAND TOTAL: $2.93 for 4 servings (0.73 per serving!)
Sunday, November 23, 2008
Pork Chops with mushroom sauce
Easy peasy pork chops! I like to sautee some extra mushrooms and add them in the last 5 minutes of cooking.
Pork Chops and Mushroom Sauce
Ingredients
1 Tbsp Olive oil
4 pork chops (boneless or bone-in)
1 tsp kosher salt
1 tsp white pepper
1 Tbsp minced garlic
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup milk
Cooking spray
1 1/2 cup sliced mushrooms
Directions:
-Preheat oven to 350 degrees. Spray baking dish with cooking spray
-Heat oil in a skillet. Rub chops with mixture of salt, pepper and garlic. Brown in skillet on both sides, remove from pan and place in baking dish.
-Brown onions in skillet. Pour in soup and milk, stir until blended and starting to heat up. Pour over pork chops
-Cover and bake for 30 minutes. If desired, while pork is cooking, brown sliced mushrooms in the skillet and add for the last 5 minutes of cooking.
Total Cost:
Pork chops - $3.00
Onion - $0.15
Milk - $0.05
Soup - $0.50
Spices - $0.20
Mushrooms - $1.50
Grand Total - $5.40 for 4 servings, or $1.35 per serving)
Pork Chops and Mushroom Sauce
Ingredients
1 Tbsp Olive oil
4 pork chops (boneless or bone-in)
1 tsp kosher salt
1 tsp white pepper
1 Tbsp minced garlic
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup milk
Cooking spray
1 1/2 cup sliced mushrooms
Directions:
-Preheat oven to 350 degrees. Spray baking dish with cooking spray
-Heat oil in a skillet. Rub chops with mixture of salt, pepper and garlic. Brown in skillet on both sides, remove from pan and place in baking dish.
-Brown onions in skillet. Pour in soup and milk, stir until blended and starting to heat up. Pour over pork chops
-Cover and bake for 30 minutes. If desired, while pork is cooking, brown sliced mushrooms in the skillet and add for the last 5 minutes of cooking.
Total Cost:
Pork chops - $3.00
Onion - $0.15
Milk - $0.05
Soup - $0.50
Spices - $0.20
Mushrooms - $1.50
Grand Total - $5.40 for 4 servings, or $1.35 per serving)
Whole Wheat Biscuits
These biscuits lookded SOOO good when I found them on AllRecipes.com - I love biscuits but I'm trying to get away from using baking mix. These seemed perfect, and they are much cheaper than both premade baking mix and refrigerated biscuits!
Whole Wheat Biscuits
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup butter or margarine
1 cup milk
Directions:
-In a medium bowl, combine flours, baking powder, sugar, and salt; mix well.
-Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened.
-Turn out onto a lightly floured surface; knead gently 8 to 10 times.
-Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet.
-Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.
Total Cost:
Flour - $0.09
Wheat Flour - $0.20
Baking powder - $0.08
Sugar - $0.01
Salt - $0.01
Butter - $0.28
Milk - $0.19
GRAND TOTAL: $0.86 for 12 servings! That's $0.07 per biscuit!
Whole Wheat Biscuits
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup butter or margarine
1 cup milk
Directions:
-In a medium bowl, combine flours, baking powder, sugar, and salt; mix well.
-Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened.
-Turn out onto a lightly floured surface; knead gently 8 to 10 times.
-Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet.
-Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.
Total Cost:
Flour - $0.09
Wheat Flour - $0.20
Baking powder - $0.08
Sugar - $0.01
Salt - $0.01
Butter - $0.28
Milk - $0.19
GRAND TOTAL: $0.86 for 12 servings! That's $0.07 per biscuit!
Beef (or Turkey) and Biscuit Bake - AKA Cowboy Stew
This recipe showed up on one of my AllRecipes.com searches...I keep a lot of ground turkey around, and I'm always looking for new dishes to make with it. I like the addition of the beans to this dish, for extra nutrients and a heartier texture. I made a few substitutions to use stuff I had on hand, I also prefer to use homemade biscuits instead of canned, which is usually cheaper.
We've taken to calling this Cowboy Stew in my house...it's very stick-to-your-ribs hearty, and the beef and beans remind my hubby of camping trips!
Beef-n-Biscuit Bake
Ingredients:
1 pound ground turkey
1 (16 ounce) can kidney or black beans, rinsed and drained
1 1/2 cups frozen corn kernels (or 1 can whole kernel corn)
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons minced onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup shredded cheddar cheese
1 can refrigerated biscuits (or homemade biscuits!)
2 tablespoons butter, melted
1/3 cup yellow cornmeal
Directions:
-In a saucepan over medium heat, cook the turkey until no longer pink; drain.
-Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil.
-Remove from the heat; stir in cheese until melted.
-Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, brush all sides of biscuit dough with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to the oven for 10-12 minutes or until biscuits are lightly browned and cooked through.
Total Cost:
Ground turkey - $1.50
Beans - $0.60
Corn - $0.25
Soup - $0.50
Milk - $0.05
Cheese - $1.60
Homemade biscuits - $0.86
Butter - $0.14
Cornmeal - $0.07
GRAND TOTAL - $6.31 for 6-8 servings, or $1.05 per serving
We've taken to calling this Cowboy Stew in my house...it's very stick-to-your-ribs hearty, and the beef and beans remind my hubby of camping trips!
Beef-n-Biscuit Bake
Ingredients:
1 pound ground turkey
1 (16 ounce) can kidney or black beans, rinsed and drained
1 1/2 cups frozen corn kernels (or 1 can whole kernel corn)
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons minced onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup shredded cheddar cheese
1 can refrigerated biscuits (or homemade biscuits!)
2 tablespoons butter, melted
1/3 cup yellow cornmeal
Directions:
-In a saucepan over medium heat, cook the turkey until no longer pink; drain.
-Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil.
-Remove from the heat; stir in cheese until melted.
-Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, brush all sides of biscuit dough with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to the oven for 10-12 minutes or until biscuits are lightly browned and cooked through.
Total Cost:
Ground turkey - $1.50
Beans - $0.60
Corn - $0.25
Soup - $0.50
Milk - $0.05
Cheese - $1.60
Homemade biscuits - $0.86
Butter - $0.14
Cornmeal - $0.07
GRAND TOTAL - $6.31 for 6-8 servings, or $1.05 per serving
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