My mom made this recipe for one of our family nights. Taste it once and you'll want to make it a family tradition!Trust me that it will melt in your mouth.
Ingredients
1 bag of frozen yeast dinner rolls (not the kind connected, they must be individual and the dough kind...not the "heat and serve" kind)
Heavy Cream
Real Butter
1 little box of Brown Sugar
Directions
-Grease pan
-Thaw rolls and set in pan to rise (according to directions on package)-make sure there is space between them b/c they will touch once they rise.
-Preheat oven according to instructions on package of rolls.
-Once rolls have risen, fill pan w/ heavy cream until covering the bottom half of the rolls (maybe a little more...the creamier the better).
-Melt one stick of butter and poor over the rolls and cream.
-Sprinkle brown sugar across top.
-Bake in oven according to instructions on package of rolls. Will probably need to bake a little longer than the time stated but bake until top of rolls are golden brown.
-Take rolls out of oven and separate them with a knife where they joined together.
-Take spoon and cover top of rolls w/ liquid in pan and between rolls.
-Sprinkle top w/ more brown sugar.
-Scoop liquid back over rolls so brown sugar will liquify.
When served hot, there is no way to describe these b/c they are THE BEST! As the sauce starts to cool, they are kind of a cross between a Krispy Kreme glazed doughnut and Moravian Sugar Cake. You can't really go wrong either way. Try it and let me know what you think!
Cost
Bag of rolls-$4ish
Heavy Cream-$2.99
Brown sugar-.99
Stick of Butter-.50
Total-$8.50ish (unless you go to Harris Teeter triples right now and use coups on the rolls, sugar and butter!)
Wednesday, April 29, 2009
Wednesday, April 15, 2009
Shrimp (or Scallop) Pasta
1/4 cup of olive oil
1 lb of shrimp (can substitute with scallops)
4 Large garlic cloves
1/2 tsp red pepper flakes (I use 1/4 for my kids)
1/2 cup of white wine dry (I actually didn't use this)
1 tsp salt
1/2 tsp black pepper
5 Tb butter
3/4 lb of angel hair pasta
parsley to taste and garnish
Begin cooking pasta
Saute shrimp (or scallops) over medium high heat in oil for 2 mins. Remove shrimp (or scallops) and add garlic, red pepper, wine, salt, pepper and cook on high heat for 1 min.
Add butter, melt and add shrimp
Drain pasta but keep some of the water
Mix pasta, shrimp, pasta water and parsley
Complements of Michelle Cherikos
1 lb of shrimp (can substitute with scallops)
4 Large garlic cloves
1/2 tsp red pepper flakes (I use 1/4 for my kids)
1/2 cup of white wine dry (I actually didn't use this)
1 tsp salt
1/2 tsp black pepper
5 Tb butter
3/4 lb of angel hair pasta
parsley to taste and garnish
Begin cooking pasta
Saute shrimp (or scallops) over medium high heat in oil for 2 mins. Remove shrimp (or scallops) and add garlic, red pepper, wine, salt, pepper and cook on high heat for 1 min.
Add butter, melt and add shrimp
Drain pasta but keep some of the water
Mix pasta, shrimp, pasta water and parsley
Complements of Michelle Cherikos
Friday, April 3, 2009
Almond Tarts
So I had a few requests for these yummy treats. The recipe comes from my mother-in-law and they are a staple at family gatherings. I am not sure of the cost of the almond paste (also known as marzipan) since I get it in bulk.
1 stick of butter
1 C flour
3 oz. cream cheese
Filling:
1 C almond paste
2 small eggs
1 C sugar
Bake at 375 for 15-20 min.
Mix together first 3 ingredients. Make balls (24-28) and press into ungreased mini muffin tins. (Should look like little cups) I use my mixer for this part. Make sure not to over mix.
For filling: Mix ingredients together. I use my food processor for this part. Once mixed use small spoon and place into little muffin tins.
Cost: estimate
Minus the almond paste these treats run around $1.20 for a batch. I would estimate the almond paste at $8/lb. So, a cup would run around $4.
Print a copy of the Almond Tart recipe!
1 stick of butter
1 C flour
3 oz. cream cheese
Filling:
1 C almond paste
2 small eggs
1 C sugar
Bake at 375 for 15-20 min.
Mix together first 3 ingredients. Make balls (24-28) and press into ungreased mini muffin tins. (Should look like little cups) I use my mixer for this part. Make sure not to over mix.
For filling: Mix ingredients together. I use my food processor for this part. Once mixed use small spoon and place into little muffin tins.
Cost: estimate
Minus the almond paste these treats run around $1.20 for a batch. I would estimate the almond paste at $8/lb. So, a cup would run around $4.
Print a copy of the Almond Tart recipe!
Wednesday, April 1, 2009
Yummy Sausage Croissants
Ingredients
*There are other ways to arrange the croissant dough- ex. stuff the croissant triangles instead of making rectangles. Be creative if you'd like.
*This can be breakfast, brunch, or ANYTIME!
- Mild or Hot sausage (0ne of each if making a larger portion)
- 1 pkg cream cheese
- 1 container of Pillsbury Crescent Rolls (2 containers if you double the sausage)
- egg white
- poppy seed
- Cook the sausage and drain
- Mix the sausage and cream cheese
- Roll out the crescent dough into two big rectangles
- Scoop the sausage/cream cheese mixture across center of each rectangle
- Roll up dough over mixture and turn over so the seam is facing down
- Brush egg white on top and sprinkle with poppy seed
- Cook according to crescent roll directions
- Let cool a little then slice (pizza cutter works great for slicing)
*There are other ways to arrange the croissant dough- ex. stuff the croissant triangles instead of making rectangles. Be creative if you'd like.
*This can be breakfast, brunch, or ANYTIME!
Get Yo' Man Chicken (Workin' the Deals!)
Today the recipe suggestions feature sale items. At Bi-lo chicken thighs are on sale for 99 cents a pound, cabbage is 99 cents, and onions are 99 cents. Sweet potatoes are on sale for 89 cents at Harris Teeter. Bacon is on sale everywhere. Sweet deal!!
These may push you out of your comfort zone - chicken thighs and cabbage are not staples around my house. But that's good for us, right? Don't fret too much over ingredients you don't have. I am not going out and buying celery seed. I've got some celery salt that's probably 10 years old, but it will do!
Get Yo' Man Chicken (recipe is from Food Network)
Ingredients
These may push you out of your comfort zone - chicken thighs and cabbage are not staples around my house. But that's good for us, right? Don't fret too much over ingredients you don't have. I am not going out and buying celery seed. I've got some celery salt that's probably 10 years old, but it will do!
Get Yo' Man Chicken (recipe is from Food Network)
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs, skinless
- 1 teaspoons salt
- 1/2 teaspoons pepper
- 1 medium onion, sliced
- 1 cup chicken stock
- 1/2 cup white wine ( I recommend Sauvignon Blanc, not Chardonnay. Buy a bottle and freeze 1/2 cup portions in a baggie for future use) ((if you'd like to skip wine, substitute more chicken stock and add 2 Tb. vinegar))
- 1 (14.5-ounce) can crushed tomatoes in thick puree
- 1 teaspoon dried thyme
- 1/2 tablespoon dried rosemary
- 1 tablespoon lemon-pepper
- Hot buttered rice
- 2 tablespoons chopped fresh parsley leaves
Directions
Heat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
Braised Cabbage and Carrots
Ingredients
- 1/2 large head green cabbage
- 4 slices extra-thick bacon, cut into 1-inch squares
- 1 cup water
- 2 tablespoons Smash Seasoning, recipe follows
- 1 (10-ounce) bag baby carrots
- Salt and freshly ground black pepper
Directions
Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat and be lightly browned, but still moist.
Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. [To save an hour, place cabbage in a large bowl, cover with water, microwave for about 10 minutes, drain water and then add to bacon.]
Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
Smash Seasoning:
- 1 teaspoon cayenne
- 1 teaspoon celery seed
- 1/2 tablespoon lemon pepper
- 1 tablespoon garlic powder
Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.
Friday, March 27, 2009
Orzo Goodness: Confetti Orzo Salad
Just trust me that this tasty, light, refreshing salad hits the spot. PERFECT for lunch, Spring, summer or pretty much any ole occassion AND a great way to get in those fresh veggies! It could be great for a whole meal if you put grilled chicken on top.
1 1/2 cups uncooked orzo
1 carrot, chopped
1 1/4 cups chopped red, green, or yellow bell pepper
1/2 cup peeled, seeded, and chopped cucumber (I used english cucumber from HT b/c they don't have seeds.)
1/4 cup thinly sliced green onions (Word to wise...use minimally or omit all together. I love green onions but it's just as good w/out them.)
1/4 cup chopped purple onion (DEFINITELY omit if you don't wanna smell for days!)
1/4 cup chopped fresh parsley (didn't use)
1/2 teaspoon grated lemon rind (didn't use)
3 tablespoons lemon juice
2 tablespoons white wine vinegar (I used 1/2 rice vinegar and 1/2 white cooking wine cuz that's what I had.)
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/3 cup olive oil
Preparation: Cook orzo according to package directions; drain. Rinse with cold water; drain.
Combine orzo, carrot, and next 5 ingredients; set aside.
Combine lemon rind, lemon juice, vinegar, salt, coarsely ground pepper, and minced garlic. Gradually whisk in oil. Pour over orzo mixture, tossing gently. Cover and keep chilled.
Approximate Cost:
Orzo- $1.39/box
Cucumber- .99
Carrot- .25
Green Pepper- 1.69 ea (on sale right now @ HT for 1.25)!
Lemon Juice- .50
Garlic- .50
Green Onion- .79
Total: $5.61ish (not including olive oil and white wine vinegar) for MUCHO servings~enough to feed a group!
1 1/2 cups uncooked orzo
1 carrot, chopped
1 1/4 cups chopped red, green, or yellow bell pepper
1/2 cup peeled, seeded, and chopped cucumber (I used english cucumber from HT b/c they don't have seeds.)
1/4 cup thinly sliced green onions (Word to wise...use minimally or omit all together. I love green onions but it's just as good w/out them.)
1/4 cup chopped purple onion (DEFINITELY omit if you don't wanna smell for days!)
1/4 cup chopped fresh parsley (didn't use)
1/2 teaspoon grated lemon rind (didn't use)
3 tablespoons lemon juice
2 tablespoons white wine vinegar (I used 1/2 rice vinegar and 1/2 white cooking wine cuz that's what I had.)
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/3 cup olive oil
Preparation: Cook orzo according to package directions; drain. Rinse with cold water; drain.
Combine orzo, carrot, and next 5 ingredients; set aside.
Combine lemon rind, lemon juice, vinegar, salt, coarsely ground pepper, and minced garlic. Gradually whisk in oil. Pour over orzo mixture, tossing gently. Cover and keep chilled.
Approximate Cost:
Orzo- $1.39/box
Cucumber- .99
Carrot- .25
Green Pepper- 1.69 ea (on sale right now @ HT for 1.25)!
Lemon Juice- .50
Garlic- .50
Green Onion- .79
Total: $5.61ish (not including olive oil and white wine vinegar) for MUCHO servings~enough to feed a group!
Crock Pot Rotisserie-Style Chicken
--1 whole chicken, skinned (4-5 pounds)
--2 or 3 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
Directions.
--Skin the chicken and get rid of the neck and other stuff from the cavity.
--In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Place the bird breast-side down into the slow cooker.
--If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
--Do not add water.Cover and cook on high for 4-5 hours, or on low for 8.
The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
Serve with veggies that are on sale and some homemade bread. Delicious!
Have leftovers? Try this:
Almond Chicken Salad (Recipe courtesy Paula Deen)
Ingredients
2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds
Directions:
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds.
(Complements of Mindi Scerri)
--2 or 3 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
Directions.
--Skin the chicken and get rid of the neck and other stuff from the cavity.
--In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Place the bird breast-side down into the slow cooker.
--If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
--Do not add water.Cover and cook on high for 4-5 hours, or on low for 8.
The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
Serve with veggies that are on sale and some homemade bread. Delicious!
Have leftovers? Try this:
Almond Chicken Salad (Recipe courtesy Paula Deen)
Ingredients
2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds
Directions:
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds.
(Complements of Mindi Scerri)
Chicken Noodle Soup
Okay this is a real yummy soup, especially for the sicky kiddies- or parents:)
1 whole chicken boiled - scim the foam off the top of the water as you boil for clear broth
as many carrots and celery to your liking
salt, pepper, and thyme to your taste also
any fun noodles you wish - stars, ABC's, egg noodles....
(Complements of Colleen Helton)
1 whole chicken boiled - scim the foam off the top of the water as you boil for clear broth
as many carrots and celery to your liking
salt, pepper, and thyme to your taste also
any fun noodles you wish - stars, ABC's, egg noodles....
(Complements of Colleen Helton)
Thursday, March 26, 2009
Cee's Pork Loin in a CrockPot
1 boneless pork loin
1 Tb granulated bouillon
1 packet Good Seasons Italian dressing and recipe mix
Place the pork loin in the crock pot, sprinkle with bouillon and Good Seasons. (do not add liquids)
If the pork loin is frozen, cook on high for about 5 hours, then low for about 3.
If it's not frozen, cook all day (8 hours) on low.
Shred with 2 forks in the crock pot and mix it up well. Serve as is with rice and veggies.
Leftovers can be frozen. You can add BBQ sauce later for a different approach. Or make a Cuban sandwich by serving on a hoagie with a mustard/mayo mix.
Ballpark estimated price: $9.25 (makes 2-3 meals)
2.5 lbs pork loin $7.50
Good Seasons: $1.50
Bouillon granules: 25 cents
(Complements of Elizabeth Allen)
1 Tb granulated bouillon
1 packet Good Seasons Italian dressing and recipe mix
Place the pork loin in the crock pot, sprinkle with bouillon and Good Seasons. (do not add liquids)
If the pork loin is frozen, cook on high for about 5 hours, then low for about 3.
If it's not frozen, cook all day (8 hours) on low.
Shred with 2 forks in the crock pot and mix it up well. Serve as is with rice and veggies.
Leftovers can be frozen. You can add BBQ sauce later for a different approach. Or make a Cuban sandwich by serving on a hoagie with a mustard/mayo mix.
Ballpark estimated price: $9.25 (makes 2-3 meals)
2.5 lbs pork loin $7.50
Good Seasons: $1.50
Bouillon granules: 25 cents
(Complements of Elizabeth Allen)
Blackened Salmon with Rice
2 cups of white rice
2/5 tsp of paprika
1 tsp thyme
1/2 tsp garlic
1.5 tsp salt
3.5 unsalted butter
1 lemon or lemon juice
1 11oz can of corn
1/2 chopped parlsey
1/2 tsp cayenne
combine paprika, cayenne, thyme, garlic and 1/2 tsp of salt
melt 2.5 butter and lemon juice, stir
dip top and bottom of salmon in lemon juice and then in spices
pan for 2 minutes on each side
transfer to oven on 400 for 8 minutes
Rice: mix rice, parsley, corn, remaining salt and butter
(Complements of Michelle Cherikos)
2/5 tsp of paprika
1 tsp thyme
1/2 tsp garlic
1.5 tsp salt
3.5 unsalted butter
1 lemon or lemon juice
1 11oz can of corn
1/2 chopped parlsey
1/2 tsp cayenne
combine paprika, cayenne, thyme, garlic and 1/2 tsp of salt
melt 2.5 butter and lemon juice, stir
dip top and bottom of salmon in lemon juice and then in spices
pan for 2 minutes on each side
transfer to oven on 400 for 8 minutes
Rice: mix rice, parsley, corn, remaining salt and butter
(Complements of Michelle Cherikos)
Salmon
(my kids love this one b/c they get to add the crackers)
1/4 cup of mayo
2 tbsp Parmesan cheese
1/8 tsp red pepper
4 salmon fillets
2 tsp lemon juice
10 Ritz or club crackers
mix mayo, cheese and pepper
place salmon on foiled lined dish
drizzle salmon with lemon juice
top with cheese mixture
sprinkle with crushed up crackers
bake on 400 for 12-15 mins
(Complements of Michelle Cherikos)
1/4 cup of mayo
2 tbsp Parmesan cheese
1/8 tsp red pepper
4 salmon fillets
2 tsp lemon juice
10 Ritz or club crackers
mix mayo, cheese and pepper
place salmon on foiled lined dish
drizzle salmon with lemon juice
top with cheese mixture
sprinkle with crushed up crackers
bake on 400 for 12-15 mins
(Complements of Michelle Cherikos)
Herb Crusted Chicken
1/4 cup Italian dressing 3 lbs of chicken
1 egg
2 tab water
1/2 cup of Parmesan cheese
1/2 cup of bread crumbs
2 tab of parsley
1/2 teas salt
1/2 teas of paprika
1/8 teas of pepper
add chicken to Italian dressing in large bag and refrigerate for 4 hours (once I forgot to do allow for the 4 hours and it still turned out just fine dipping it in the dressing)
Drain and preserve marinade
combine egg and water
In a separate bowl, mix cheese, bread crumbs, parsley, salt, pepper and paprika
Dip chicken in egg and in mixture
Spoon dressing over chicken
Cook on 350 for 45-50 minutes.
(Complements of Michelle Cherikos)
1 egg
2 tab water
1/2 cup of Parmesan cheese
1/2 cup of bread crumbs
2 tab of parsley
1/2 teas salt
1/2 teas of paprika
1/8 teas of pepper
add chicken to Italian dressing in large bag and refrigerate for 4 hours (once I forgot to do allow for the 4 hours and it still turned out just fine dipping it in the dressing)
Drain and preserve marinade
combine egg and water
In a separate bowl, mix cheese, bread crumbs, parsley, salt, pepper and paprika
Dip chicken in egg and in mixture
Spoon dressing over chicken
Cook on 350 for 45-50 minutes.
(Complements of Michelle Cherikos)
Shrimp with Basil on Fettuccine
1 lb shrimp
6 oz spinach or plain fettuccine
2 teas basil
2 tab butter
Cook pasta as directed
Cook shrimp and basil in hot butter over med high heat for 2-3 minutes
Pour over noodles. Voila!
(Complements of Michelle Cherikos)
6 oz spinach or plain fettuccine
2 teas basil
2 tab butter
Cook pasta as directed
Cook shrimp and basil in hot butter over med high heat for 2-3 minutes
Pour over noodles. Voila!
(Complements of Michelle Cherikos)
Easy Quesadillas
1 can shredded chicken
1 pack of soft taco shells
shredded cheese
1 can of salsa
Mix shredded chicken with salsa
Place on one side of taco shell
Sprinkle with cheese and fold taco shell
Bake on each side for 4 mins.
Top with anything you like
It's easy and fast and the kids love it
(Complements of Michelle Cherikos)
1 pack of soft taco shells
shredded cheese
1 can of salsa
Mix shredded chicken with salsa
Place on one side of taco shell
Sprinkle with cheese and fold taco shell
Bake on each side for 4 mins.
Top with anything you like
It's easy and fast and the kids love it
(Complements of Michelle Cherikos)
Herbed Pork Chops with apples
1 teas sage
1 teas thyme
1 teas oregano
3/4 teas rosemary
salt and pepper
4 pork chops
2 green apples, cut into 1/2 in slices
mix sage, thyme, oregano, rosemary, little salt and pepper
Season pork chops on both sides
let stand 10 minutes
grill or broil (8-12 mins)
when chops are 1/2 cooked, brush the Apple slices with oil and place around chops
(Complements of Michelle Cherikos)
1 teas thyme
1 teas oregano
3/4 teas rosemary
salt and pepper
4 pork chops
2 green apples, cut into 1/2 in slices
mix sage, thyme, oregano, rosemary, little salt and pepper
Season pork chops on both sides
let stand 10 minutes
grill or broil (8-12 mins)
when chops are 1/2 cooked, brush the Apple slices with oil and place around chops
(Complements of Michelle Cherikos)
Chicken Noodle Soup
Okay this is a real yummy soup, especially for the sicky kiddies- or parents:)
1 whole chicken boiled - skim the foam off the top of the water as you boil for clear broth
as many carrots and celery to your liking
salt, pepper, and thyme to your taste also
any fun noodles you wish - stars, ABC's, egg noodles....
Boil chicken till done, remove from pot and de-bone (or use boneless and just shred)
Add veggies and seasoning to still boiling water (keep water level at least to half in your pot)
Let the veggies boil till tender and add chicken meat back in.
Cook noodles in separate pot (store separate too so they don't get mushy)
Dish up and enjoy!
(Complements of Colleen Helton)
1 whole chicken boiled - skim the foam off the top of the water as you boil for clear broth
as many carrots and celery to your liking
salt, pepper, and thyme to your taste also
any fun noodles you wish - stars, ABC's, egg noodles....
Boil chicken till done, remove from pot and de-bone (or use boneless and just shred)
Add veggies and seasoning to still boiling water (keep water level at least to half in your pot)
Let the veggies boil till tender and add chicken meat back in.
Cook noodles in separate pot (store separate too so they don't get mushy)
Dish up and enjoy!
(Complements of Colleen Helton)
Crunchy Chicken- easiest and cheapest to make
8 chicken tenders
1 can or bag of friend onions
1 egg
Dip chicken in beaten egg
Then dip in crushed up fried onions
Spray the outside of the chicken with Cooking spray (this helps the fried onions not to burn)
Bake on 425 for about 15-20 minutes.
My kids help me make it and I let them eat a few of the fried onions while cooking, which they love. This helps them to enjoy the dinner even more.
(Complements of Michelle Cherikos)
1 can or bag of friend onions
1 egg
Dip chicken in beaten egg
Then dip in crushed up fried onions
Spray the outside of the chicken with Cooking spray (this helps the fried onions not to burn)
Bake on 425 for about 15-20 minutes.
My kids help me make it and I let them eat a few of the fried onions while cooking, which they love. This helps them to enjoy the dinner even more.
(Complements of Michelle Cherikos)
Black Beans & Rice
Canned black beans (Some beans are blacker and thicker than others) If your beans seem to have a little extra liquid in them, you can drain them. I usually make 4 cans for my guys and I may leave one of them undrained, because it will kind of boil out and it is nice to have the extra liquid)
Pour them in a sauce pan. Add a jar of salsa. I usually use about 3/4 of a jar of Pace Picante Sauce. (Mild)
However. you could use any kind of salsa. In fact, last time I used a whole jar of Tostidos salsa, because that jar is a little smaller. Just guess. You just want to give those beans a little kick and flavor.
By the way, my secret to flavoring my vegetable soup, which I think is pretty good (a jar of salsa...nothing else.)
Then cook your rice, while those babies are simmering and you are ready to eat.
I like to give them some bread, or biscuits, fruit, or cold veggies....make the whole meal simple.
I serve the beans and rice with:
sour cream
soy sauce...we love soy sauce....I know, I know sodium
(Complements of Chris O'Boyle)
Pour them in a sauce pan. Add a jar of salsa. I usually use about 3/4 of a jar of Pace Picante Sauce. (Mild)
However. you could use any kind of salsa. In fact, last time I used a whole jar of Tostidos salsa, because that jar is a little smaller. Just guess. You just want to give those beans a little kick and flavor.
By the way, my secret to flavoring my vegetable soup, which I think is pretty good (a jar of salsa...nothing else.)
Then cook your rice, while those babies are simmering and you are ready to eat.
I like to give them some bread, or biscuits, fruit, or cold veggies....make the whole meal simple.
I serve the beans and rice with:
sour cream
soy sauce...we love soy sauce....I know, I know sodium
(Complements of Chris O'Boyle)
Wednesday, March 18, 2009
Beef-a-Roni
This is the homemade version of the boxed stuff. Frugal doesn't have to mean unhealthy; I use lean ground beef and multigrain pasta in this recipe. I don't buy the leanest meat (96/4) unless it is on sale. 93/7 is just fine with me! You could also use less cheese or lower fat cheese if you wish.
1 lb. ground beef
1 small onion, chopped
2 cans diced tomatoes
1-2 tsp. salt
1 tsp. sugar
1 1/2 cups elbow pasta
1 lb. cheddar cheese, grated
1. Cook beef and onion together until beef is cooked through.
2. Add tomatoes, salt to taste and sugar. I like to puree my tomatoes first for a smoother sauce.
3. Cook over Med. heat 20 minutes.
4. While cooking beef/tomatoes mixture, cook pasta according to directions.
5. Drain pasta and add to beef.
6. In a greased baking dish add half noodles/beef.
7. Top with half of cheese. Repeat layers.
8. Bake at 350 degrees for 20 minutes.
I usually serve this with something green: broccoli, green beans or salad.
1 lb. ground beef
1 small onion, chopped
2 cans diced tomatoes
1-2 tsp. salt
1 tsp. sugar
1 1/2 cups elbow pasta
1 lb. cheddar cheese, grated
1. Cook beef and onion together until beef is cooked through.
2. Add tomatoes, salt to taste and sugar. I like to puree my tomatoes first for a smoother sauce.
3. Cook over Med. heat 20 minutes.
4. While cooking beef/tomatoes mixture, cook pasta according to directions.
5. Drain pasta and add to beef.
6. In a greased baking dish add half noodles/beef.
7. Top with half of cheese. Repeat layers.
8. Bake at 350 degrees for 20 minutes.
I usually serve this with something green: broccoli, green beans or salad.
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