Chef Salad

hard-boiled eggs
varieties of lunch meats such as ham, turkey, chicken, or roast beef
bacon bits
varieties of cheeses
tomatoes
cucumbers
salad mix or just lettuce
sliced black olives (opt.)

Cajun Country Fried Steak

1/2 cup All Purpose Flour
2 Tbsp Cajun Seasoning
2 lbs Beef Cubed Steak
4 Tbsp Olive Oil
2-1/2 cups Milk
1 tsp Cayenne Pepper
1 pkg Country Gravy Mix

Preheat large pan on medium-high for 2-3 min. Place flour and Cajun seasoning in medium mixing bowl. Stir to mix together. Using tongs, add steak and coat evenly. Place oil in pan and swirl to coat. Using tongs, add steak. Cover and cook 10 min, turning halfway through cooking time. Remove steaks from pan, place on plate and set aside. Add milk, cayenne pepper and gravy mix to sauté pan. Whisk until smooth and creamy. Cook 3-5 minutes until thickened, whisking frequently. Add steak. Cover steaks with gravy and simmer 1 min. Serve.


Approximate Cost:$9.24

Spicy Mushroom Miso Ramen

Mushroom Miso Ramen by La Fuji Mama
source
4 ½ cups vegetable stock
4 tea. sesame oil
6 – 8 ounces mushrooms, stems removed and sliced
6 cloves garlic, finely chopped
1 tea. crushed red chili flakes
1 ½ tab. white miso paste
1 ½ tab. red miso paste
10 ounces dried ramen noodles
Fresh cilantro leaves and chopped green onions, to garnish

Heat the sesame oil in a large skillet or wok over high heat. Add the sliced mushrooms and cook for about 20 seconds. Add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.
Add the vegetable stock and bring to a simmer adjust the heat to maintain a steady simmer. Cook as directions on the package. Turn off the heat. Place the misos in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan. Ladle the broth over the noodles in each bowl. Garnish with fresh cilantro leaves and chopped green onions and serve immediately.

Simplified from the recipe at The Mushroom Channel.

A Taste of Fall: PUMPKIN CRANBERRY CORNBREAD

This recipe comes from The Motherload and is one of my all-time favorite recipes. People are always surprise at just how good it is. It is a must at Thanksgiving, but I usually can't wait that long to make some.


1 1/4 cups flour
3/4 cup cornmeal
2/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup canned pumpkin puree
3/4 cup buttermilk (I substituted with regular milk and a teaspoon of vinegar to sour)
1/4 cup butter, melted
2 eggs, room
2 tablespoons honey
1 cup dried cranberries


Preheat oven to 350 degrees. Lightly grease a 8″ x 8″ baking pan or a 9-inch pie pan. In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and cinnamon. In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream or buttermilk , butter, eggs and honey, until well combined. Add the pumpkin mixture to the flour mixture just until combined. Mix in the cranberries. Transfer to a prepared baking dish. Bake for about 40 minutes, or until edges just begin to color. Cool to room temperature.

Pepper Steak

Pepper Steak over rice - recipe on NoBiggie.net
from NoBiggie
4 round steaks or sirloin steak cut into thin strips
1/2 cup veg. oil
4 cups beef broth
2-teaspoon sugar
1 teaspoon ginger
4 teaspoon soy sauce
8 teaspoons cornstarch
8 tablespoons water
4 green peppers in strips
4 tomatoes in wedges
4 medium onions, sliced

Brown the meat in hot oil in a heavy skillet. (If using round steak simmer with a little water for about an hour to tenderize it.) Add beef broth, sugar, ginger and soy sauce. Bring to a boil, reduce heat and simmer for 15 minutes. Add vegetables. Cook for 15 more minutes. Stir 4 teaspoons Cornstarch and 4 tablespoons water until smooth paste. Add slowly to beef mixture. Cook and stir until mixture thickens and boils. Serve over rice.

Thai Red Beef Curry, Thai Red Vegetarian Curry

5 Tab. Red Thai Curry Paste
2 cans canned coconut milk
2 Tab. Fish sauce
2 tsp. Sugar
4 Russet potatoes, peeled and diced
3 large carrots, cut length-wise and sliced 1 4 inch pieces
1/2 cup basil with stems
1 1/2- 2 lbs. Beef flank steak (London Broil), sliced
1/2 onion, thinly sliced
1/2 red bell pepper, sliced

Heat a large pot. Add 3-5 Tab. of the thick coconut cream from the top of the cans and the curry paste. Cook about 3 minutes. Add remaining coconut milk and bring to a boil. Add potatoes, carrots, bell peppers and basil leaves and continue to boil until reduced by a quarter, 5 to 10.
Add the beef, onion, fish sauce and sugar. Reduce the heat and simmer until vegetables and beef are cooked through, about 20 minutes.
Serve over rice.

Serves 4

source: Try the World

Irish Soda Bread



4 cups of flour
1/3 cup of sugar + 1/2 tablespoon
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup of butter milk
1 egg
1/4 cup of melted butter (for brushing on top)
1/2 cup of raisins
Directions


Preheat oven to 375 degrees and grease baking sheet.
In a large bowl, combine flour, 1/3 cup of sugar, baking soda, baking powder, salt and softened butter. Mix in the buttermilk and egg until dough starts to form, then fold in raisins. If dough is still crumbly, add a splash of buttermilk until it comes together. 
Knead dough on a floured surface. Form into a round loaf. 
Brush the top of the loaf with 1/4 cup of melted butter then sprinkle 1/2 tablespoon of sugar on top. 
Cut an X into the top of the loaf using a sharp knife. Or, you can roll it into three balls and shape them a bit like clover leaf petals. Push them together and then bake. Sprinkle with green sugar instead of the regular sugar.
Bake for 1 hour. 

Source: Mess for Less

Irish Colcannon




  • 1/2 head cabbage, finely chopped
  • 4 potatoes, cut into chunks (I used red potatoes)
  • 1 large (or two small) leeks, chopped
  • ½ cup half and half (cream or milk)
  • 1/4 cup butter
  • ¼ teaspoon salt
  • 18; teaspoon pepper
  • 18; teaspoon mace or nutmeg
Place cabbage, potatoes and leeks into a large pot and simmer for about 10 minutes or until potatoes are soft enough to mash. Drain. Add milk and butter and mash until desired consistency. Add spices and stir thoroughly.

  1. Adapted  from  the  recipe  here.

Gazpacho

 source
source
1 cup Water
4 Tomato chopped
1 cup Fresh Strawberries or grapes, chopped
1 Zucchini chopped
1 Green Bell Pepper, chopped
1/2 Cucumber chopped
2 cloves Garlic minced
1 Tbsp Lemon Juice
2 Tbsp White Wine Vinegar
2 Tbsp Olive Oil
1 tsp Salt
1/2 tsp Paprika
1/4 tsp Pepper

Place the water and the tomatoes in a food processor or blender and puree until smooth, and put into serving bowl. Add the remaining ingredients. Chill for at least two hours.

Approximate Cost:$6.12

Easy Enchiladas with Sauteed Zucchini

Beef and Bean Enchiladas With Sautéed Zucchini
source: Real Simple
This recipe is tailored to meet the needs of our family and makes 8 beef and bean, 4 bean and cheese and 4 beef and bean with gfcf cheese:

2 Tab. canola oil
1 medium onion
1 pound ground beef
2-15 oz. cans pinto beans, rinsed
8 oz. cheddar cheese (more if you wish)
4 oz. gfcf cheddar cheese shreds
4 cups enchilada sauce
16-6 inch corn tortillas
optional toppings: sour cream, cilantro and salsa

2 med. zucchini (optional)

Enchiladas
Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Take 1/4 out of the pan and set aside. Add the beef  to the rest and cook, breaking it up with a spoon, until browned, 2 to 3 minutes. Mix in one can of the beans. Add the other can of beans to the onions you set aside. and 1 cup of the Cheddar.
Spread 1 cup of the enchilada sauce in the bottom of a 9 x 13-inch baking dish and 1/2 cup each in two 9 inch square dishes.
Roll up the beef mixture and some of the cheese in 8 of the tortillas and place the rolls seam-side down in the 9 x 13 inch dish.
Roll up the beef mixture and some of the gfcf cheese in four of the tortillas and place the rolls seam-side down in a 9 inch square dish. 
Roll up the bean and onion mixture and some of the cheese in four of the tortillas and place the rolls seam-side down in the other 9 inch square dish. 
Top the 9 x 13 pan with  with 1 cup of enchilada sauce and cup of Cheddar.
Top the gfcf pan with 1/2 cup of enchilada sauce and 1/2 cup gfcf cheddar cheese shreds.
Top the vegetarian pan with 1/2 cup of enchilada sauce and 1/2 cup of cheddar.
Bake all three pans until the cheeses are brown in spots, 10 to 15 minutes.

Sauteed Zucchini
Meanwhile, heat the remaining tablespoon of oil in another skillet over medium-high heat. Add the zucchini and ¼ teaspoon salt and cook, tossing occasionally, until tender and golden, 8 to 10 minutes. 

Serve the enchiladas with the sour cream, salsa, and cilantro and the zucchini on the side, if you made it.

Modified slightly from the recipe at Real Simple.

Crockpot Lasagna

Crockpot Vegetarian Lasagna

1 large bag of fresh spinach {or frozen, thawed}
1 large can of mushrooms {drained}
1 large jar of spaghetti sauce
1 box of "no boil" lasagna noodles
1 container of ricotta cheese
2 cups grated mozzarella
2 cups grated parmesan
1 egg {beaten}
fresh garlic {or garlic powder}
salt, pepper
parsley, basil or Italian Spice mix

Spread layer of spaghetti sauce in the bottom of your crockpot.
Put a handful spinach and mushrooms on top.
Sprinkle garlic on top. Add your spices and salt and pepper {to your liking}
Break up your lasagna noodles, making one layer over your sauce and veggies.
Next, combine your ricotta cheese and beaten egg.
Spread a thin layer over your noodles.
Then sprinkle your cheeses on top, but don't use all of it, you will need it for two to three more layers.
Repeat the steps above two or three more times. Keep going until you run out of ingredients, but be sure and end with your cheese on top.
Cover and cook for 3-4 hours on high or low for 5-6 hours. Watch pretty closely, so the edges wouldn't burn.
Serve garlic bread and salad.

source: Red Barn Candle Company


Crockpot Lasagna with Meat

1 lb. ground beef
1 jar (24 oz.) spaghetti sauce
1 container (15 oz.) Ricotta Cheese
1 pkg. (8 oz.) Shredded Mozzarella Cheese, divided
¼ cup grated Parmesan Cheese, divided
1 egg
6 lasagna noodles, uncooked


Brown ground beef in large skillet; drain.
Stir in spaghetti sauce.
Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, and egg.
Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture.
Cover with 2 cups meat sauce.
Top with remaining noodles (broken to fit), cheese mixture and meat sauce.
Cover with lid.
Cook on low for 4 to 6 hours or until liquid is absorbed.
Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

source: 16th Bliss by Centsless

Italian Meal: Spaghetti and Meatballs as an Alternative to Lasagna with Meat

Make spaghetti, but put frozen meatballs in spaghetti sauce and put them in another crockpot for people who want meatballs on their spaghetti. The leftover is used for Meatball Subs for a lunch.

Cranberry-Orange Relish

Campbell's Classic Cranberry-Orange Relish Recipe
source

1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
1 unpeeled orange, cut into eighths and seeded
3/4 to 1 cup granulated sugar

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Crockpot /Slow Cooker Cornbread Stuffing

in middle purple crockpot
6 cups cornbread cubes
8 slices bread cut into cubes or equivalent cubes
1 1/2 Tab poultry seasoning or chopped fresh herbs, if not already in the cubes
4 eggs
1 onion,  chopped
1/2 cup celery,  chopped
1/2 tea black pepper
1 (10 1/2 oz.) Cream of chicken, Mushroom or celery
1 (10 1/2 oz.) turkey or vegetable broth
1/4 cup margarine or butter
Salt, to taste

Spray crockpot.  Mix together everything except butter an place in crockpot.  Dot with butter.  Cook on high 2 hours or low for 4 hours. Switch to warm to serve.

Source: Foodgasm



Coca Cola Pork Chops

Coca Cola Pork Chops
source
For when those pork chops are on sale.

4 pack of boneless or bone-in pork chops
1 tbs. oil
1 cup Coca Cola
1 cups of Ketchup
Salt and Pepper to taste

Brown both sides of pork chops in oil, salt and Pepper them to taste
Mix together coca cola and ketchup. Pour your mixture into the skillet and cover your chops.
Cook them in your skillet covered with the lid over medium for about 10 minutes or until fully cooked (will depend on thickness.)
If sauce is too thin, remove chops and set aside, then reduce sauce to desired thickness.
Serve sauce over pork chops.

Cumin Rubbed Chicken with Chimichurri Sauce

Cumin Rubbed Chicken
12 Skinless and boneless chicken breasts
2 1/2 tsp. Cumin
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Turmeric
2 tsp. Salt
1 tsp. Black Pepper
2 Tab. Olive oil

Mix together all the spices in a bowl to make the dry rub. Rub Olive oil over the chicken breasts. Rub spices onto both sides of the oil coated breasts. Grill @ 4 minutes per side.

Chimichurri Sauce
1/4 cup diced red onion
3 cloves garlic, minced
3 Tab. Red wine vinegar
2 Tab. Lemon juice
1 tsp. Salt
1 1/2 cups packed parsley
1/2 cup packed cilantro
3 Tab. Fresh oregano
1/4 tsp. Red pepper flakes
3/4 cup Olive oil

Add to food processor first four ingredients, stopping to scrape down sided occasionally. Add next five ingriedents. Pour in Olive oil and pulse until combined.

Chicken and Black Bean Nachos

Real Food Chicken and Black Bean Nachos
source

2 packed cups cooked and shredded chicken (leftover "rotisserie" chicken works great)
⅓ cup crushed tomatoes
2 tsp chili powder
1 tsp cumin
½ tsp each: garlic and onion powder
¼ tsp salt
11 oz. corn tortilla chips
2 cups shredded cheddar cheese
1 cup cooked black beans, drained

optional toppings: sour cream, guacamole, salsa, black olives, limes or corn

Preheat the oven to 350F.*
In a medium-size bowl, combine the first six ingredients: shredded chicken, crushed tomatoes, chili powder, cumin, garlic and onion powder, and salt.
Lay the chips in a single layer on a large sheet pan. Top the chips with chicken, black beans and cheddar cheese.
Bake the nachos for 10-20 minutes, until the cheese is melted. Serve with a selection of toppings.
source: Live Simply

Brown-Butter Caper-Raisin Sauce

brown-butter-caper-raisin-sauce
source


1½ounces (3 tbsp.) unsalted butter
1⅓cups sherry vinegar
1teaspoon granulated sugar
½teaspoon kosher salt
⅓cup golden raisins
3tablespoons extra-virgin olive oil
2tablespoons capers
½cup roughly chopped fresh flat-leaf parsley
¼teaspoon black pepper

Melt the butter in a small skillet over medium. Cook, stirring occasionally, until the foam subsides and the butter turns golden brown, about 6 minutes. Pour into a small bowl, discarding the dark brown milk solids at the bottom of the skillet. Wipe the skillet clean.
Stir together the vinegar, sugar, and salt in the skillet; cook, stirring constantly, over medium-high until the sugar dissolves, about 2 minutes. Pour the hot vinegar mixture over the raisins. Let stand 10 minutes. Drain, reserving 1 tablespoon of the vinegar mixture.
Return the brown butter to the skillet; stir in the oil and the reserved vinegar mixture. Cook over medium-high, 30 seconds. Remove from the heat and stir in the raisins, capers, parsley, and pepper. Serve warm 
or at room temperature (best used the day it is made).
How to use it: Drizzle over roasted vegetables like 
 cauliflower, flaky white fish, chicken, plain couscous or seared scallops.
source: Real Simple

Breakfast Quiche

3 cups shredded Hash Browns
1/4 cup (4 Tab.) butter, melted
Salt and pepper, to taste
12-16 oz. Breakfast sausage
6 eggs
1/4 cup heavy whipping cream
1 cup shredded cheddar and 1 cup Monterey Jack or 2 cups Mexican blend cheese
2 scallions, diced

Preheat oven to 375 degrees F. Coat a 9 inch pie pan with Pam.
In a large bowl, mix potato shreds with butter and season with salt and pepper. Press into pie pan to make a crust. Bake 25-30 minutes. Set aside.
Saute sausage cutting into crumbles until no long pink. Set aside.
In the bowl you aleady used, beat together the rest of the ingredients. Fold in the cooked sausage. Pour into pie pan with crust. Bake 30 minutes or until set. Let cool 5 minutes before serving.

Source: adapted slightly from the recipe at Belly Full

Beef and Broccoli

1 lb beef, cut into thin slices
6 cups cut broccoli
Gravy:
  • 2 ½ c. water
  • 3 Tablespoon cornstarch
  • 1/3 cup soy sauce
 Marinade:
  • 2 Tablespoon cornstarch
  • 2 Tablespoon soy sauce
  • 2 tsp sugar
  • 2 tsp ginger
  • 2 cloves garlic
Mix marinade. Pour into a bowl with beef and let sit while preparing the other ingredients. Heat about a tablespoon of oil in pan. Stir fry meat 1 minute. Add broccoli and cook 3-4 minutes. Add gravy mixture and slowly bring to a boil. Mixture will thicken as you cook it for another 4-5 minutes. Serve over hot rice and enjoy!

source: Utah Deal Diva

BBQ Chicken Salad

3-4 chicken breasts
1 1/2 c. BBQ sauce, divided
3 hearts of romaine, chopped
1 c. frozen corn, thawed
1 can black beans, drained and rinsed
5-6 green onions, chopped
1 c. shredded cheddar cheese
1-2 c. tortilla chips, crunched up into pieces

In a plastic bag, combine chicken and 1 c. BBQ sauce. Seal tightly and refrigerate for at least an hour. Remove chicken from bag, discard marinade, and grill chicken on BBQ grill until cooked through. Use remaining BBQ sauce to slather over chicken while grilling. Remove from heat cut chicken into slices of cubes. Set aside.
In a large serving bowl, toss romaine with corn, black beans, and green onions. Top with shredded cheese and tortilla chips. Serve with Creamy BBQ Dressing (See below).

Creamy BBQ Dressing:
1 c. mayonnaise
1/3 c. milk
1/3 c. buttermilk
2 Tbsp. fresh cilantro, finely chopped
1 Tbsp. lime juice
1 tsp. white vinegar
1 tsp. granulated sugar
1 garlic clove, finely minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. ground cumin
1/4 to 1/2 cup BBQ sauce

For the dressing, combine all the ingredients together and whisk vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

Baked Mushroom and Herb Stuffed Tomatoes

6 large Tomato
1 tsp Salt
8 oz Fresh Mushrooms thinly sliced
3 Tbsp Lemon Juice
1/2 Tbsp Olive Oil
1/2 tsp Pepper
1/2 tsp Dry Mustard
1 Tbsp Parsley
1 Tbsp Basil
1/2 tsp Marjoram
1 clove Garlic, minced

Cut a 1"-1 1/2" opening in the stem end of each tomato. Remove seeds and pulp. Sprinkle salt lightly inside tomatoes. Turn upside down and drain on paper towels. Meanwhile, combine all remaining ingredients. Toss lightly. Fill the tomatoes with the mushroom mixture. Bake 350F oven for 20-25 minutes.


Approximate Cost:$6.43

Bahn Mi Bowls or Sandwich

Make the pickled carrots first.

PICKLED CARROTS
2 medium carrots
1 small onion
½ cup white or rice vinegar
¼ cup white sugar
½ tsp salt
½ cup water

In a small sauce pot combine the vinegar, sugar, salt, and water. Heat over medium flame and stir until the sugar is dissolved. Turn the heat off. Shred or julienne the carrots and slice the onion as thin as possible. Combine the carrots, onion, and vinegar mixture in a container. Make sure the vegetables are fully submerged in the liquid and refrigerate for at least 30 minutes (up to one week).

MEATBALLS
1 lb. ground pork
1 large egg
½ cup plain breadcrumbs
2 cloves garlic, minced
2 inches fresh ginger, grated
½ Tbsp soy sauce
2 whole green onions

Before you begin making the meatballs, put the rice on to cook.
In a large bowl combine the ground pork, egg, breadcrumbs, minced garlic, grated ginger, soy sauce, and sliced green onions. Mix these ingredients thoroughly (your hands are best for this job). Begin to preheat the oven to 400 degrees. Line a baking sheet with foil and spray it lightly with non-stick spray. Make about 30 meatballs, approximately 1 tablespoon each, and place them on the prepared baking sheet. Bake the meatballs in the fully heated oven for 25 minutes.


MISO ROASTED TOFU (can also use this for Miso Kale Salad)
7-ounces extra-firm tofu, drained (Use leftover tofu from Edamame Dip.)
1 tablespoons lemon juice
1 tablespoons, miso
1 cloves garlic, minced

Preheat oven to 425 degrees.
Coat a large rimmed baking sheet with cooking spray or brush on some olive oil. Make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet.
Cut the block of tofu into slices- It really doesn't matter how you cut up your tofu, just make sure they are cut into even pieces.
Combine the lemon juice, miso and the minced garlic in a large bowl, and use a spatula to mix it together. It will resemble a thick paste.
Add the tofu squares to the mixture and gently toss to coat. It may not look like there is enough mixture to cover all of the tofu, but there is.
Spread the marinated tofu in a single layer on the prepared baking sheet.
Bake the tofu on the middle rack, turning one to two times during baking, until browned, about 18-20 minutes, or until the tofu is browned on all sides.

Bahn Mi Bowls
6 cups cooked jasmine rice
1 medium cucumber
2 medium jalapenos
½ bunch cilantro

While the meatballs are cooking, thinly slice the jalapeno and cut the cucumber into quarter rounds (cut it into thin spears if you’re making this in sandwich form). Pull the cilantro leaves from the stems.
Once the rice and meatballs are both finished cooking, you’re ready to assemble! Place about ¾ cup rice in the bottom of a bowl, add about 4 meatballs, about ¼ cup of pickled carrots and onions, some cilantro leaves, cucumber, and jalapeno. Add a splash of soy sauce, sriracha, or mix up some sriracha mayo to top the bowls. Enjoy!

Banh Mi Sandwich
For each sandwich:
1 petite baguette roll or a 7-inch section cut from a regular length baguette
Mayonnaise
Maggi Seasoning sauce or soy sauce
Your choice of meat or tofu, sliced (see recipes above or just use leftover grilled or roasted meat, liver pate, German braunschweiger...)
3-4 thin seeded cucumber strips
2-3 cilantro sprigs, roughly chopped
3-4 thin jalapeno pepper slices
Pickled Carrots (see above)

Slit the bread lengthwise, and then use your fingers or a bread knife to hollow out the insides, making a trough in both halves. Discard the insides or save it for another use, such as breadcrumbs.
Generously spreading the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. Start from the bottom portion of bread to layer in the remaining ingredients. Close the sandwich, cut it in half crosswise for easy eating, and enjoy.

sources: Viet World KitchenBudget Bytes

Total Cost: $8.18
Cost Per Serving: $1.36

PICKLED CARROTS

  • 2 medium carrots $0.27
  • 1 small onion $0.32
  • ½ cup white or rice vinegar $0.25
  • ¼ cup white sugar $0.08
  • ½ tsp salt $0.03
  • ½ cup water $0.00

MEATBALLS
  • 1 lb. ground pork $4.98
  • 1 large egg $0.25
  • ½ cup plain breadcrumbs $0.17
  • 2 cloves garlic, minced $0.16
  • 2 inches fresh ginger, grated $0.34
  • ½ Tbsp soy sauce $0.06
  • 2 whole green onions $0.17
BOWLS
  • 6 cups cooked jasmine rice $1.04
  • 1 medium cucumber $0.79
  • 2 medium jalapenos $0.40
  • ½ bunch cilantro $0.38

Make-Ahead Freezer Asian Salmon

4 skinless salmon fillets
1 tablespoon Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1 clove garlic, minced
1 stalk green onion, sliced for garnish

Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Pour marinade in a quart size freezer bag and add the salmon fillets. Seal and freeze. When ready to prepare, thaw out salmon and preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place thawed salmon on baking sheet. Bake in preheated oven for 5-7 minutes. Remove from oven and allow to rest for 2-5 minutes. before serving. Garnish with sliced green onions and serve.


Source: What's Cookin', Chicago?

Asian Noodle Bowls

(May  need to double. These instructions makes some vegetarian and some with shrimp.)

1 lb rice noodles
1 cup low-sodium gluten-free Tamari OR soy sauce
5 Tablespoons brown sugar
3 - 4 Tablespoons chili garlic sauce
2 teaspoon freshly grated ginger
4 eggs
2 teaspoon sesame oil
1lb frozen peeled and deveined shrimp, thawed
salt and pepper
4 Tablespoons oil, divided
1 zucchini, sliced in half then into half moons
1/2 cup grated carrot
6 cloves garlic, minced
6 green onions, chopped and divided
1/2 cup peanuts, chopped
1/4 cup fresh chopped cilantro


Pre-soak rice noodles according to package directions. 
In a small bowl combine tamari, brown sugar, chili garlic sauce, and fresh ginger then stir to combine and set aside. 
Whisk eggs and sesame oil together in a small bowl then set aside.
When rice noodles have 10 minutes left to soak, heat 2 Tablespoons oil in a medium skillet over medium-high heat. Add the shrimp, season with salt and pepper, and then saute until cooked through, 30 seconds to 1 minute on each side. Remove to a plate.
In a separate large skillet, heat 2 Tablespoon oil, then add zucchini and carrots, season with salt and pepper, and then stir fry until just barely crisp-tender, 2 minutes. Add the garlic and half the green onions then stir fry for another 30 seconds. Push the vegetables to the sides of the wok to create a well in the center then add the egg and sesame oil mixture. Let sit for 30 seconds then scramble, and then mix to incorporate into the vegetables.
Drain then add rice noodles to the skillet and toss to combine. Add sauce then turn heat up to bring to a boil and stir fry for 3-4 minutes or until rice noodles are tender. Take out the vegetarian portion now.
Add shrimp into the rest of the noodle mixture and then toss to combine. Divide noodles between bowls then top with reserved green onions, chopped peanuts, and chopped cilantro.

modifed slightly from the recipe at Iowa Girl Eats
6 tilapia fillets
3 Tbsp sesame oil
3 Tbsp soy sauce
1 lime, sliced thin
1/4 head red cabbage shredded
2 cloves garlic minced
1 Tbsp hot sauce
1 Tbsp lime juice
1/4 cup brown sugar
2 Tbsp cilantro
to taste salt and pepper

Score four to five ½ inch deep cuts into fish. Combine sesame oil and soy sauce in a medium bowl and brush fish. Place fish in shallow baking dish, pour remaining marinade over fish and insert lime slices in the deep cuts. Cover with plastic and refrigerate for 15 min or until ready to grill. Spray grilling rack with non-stick spray. Prepare charcoal or grill to medium heat. Season fish with salt and pepper. Place fish on grill. Grill each side for 4 to 5 minutes or until fish flakes easily with fork. To make lime sauce; Combine garlic, hot sauce, lime juice, brown sugar, cilantro and ¼ cup water in a blender or food processor. Blend for 30 seconds. Serve grilled fish over shredded red cabbage and top with lime sauce.

Approximate Cost:$11.17

Artichoke Stuffing For the Vegetarian

Artichoke Dressing
source: Budget Bytes
Bread cubes (enough to equal soft French Bread loaf, or you can make your own by cutting a loaf of French bread into one inch cubes, spreading them out onto a baking sheet, and baking for 15-20 minutes in a 350 degree oven or until dry and crispy.)
2 Tab. Olive Oil
4 cloves Garlic, minced
1 large Onion, chopped
4 stalks Celery, chopped
1-14 oz. container of marinated artichoke hearts
1 Tab. Italian herbs, or oregano
1 tea. sage (optional)
1/4 tea. salt
1/4 tea. black  pepper
2 ounces Feta crumbles
1/4 bunch cilantro (or parsley), chopped
2 large eggs
a little less than 2 cups vegetable (or chicken) broth

Cook onion, garlic and celery in a large pot over a medium flame with olive oil until softened (about five minutes). Turn off the heat. Drain the container of artichoke hearts and save the marinade liquid for later. Roughly chop the artichoke hearts into smaller, bite-sized pieces. Add the chopped artichoke hearts to the pot along with the Italian seasoning, (sage), salt, and pepper. Stir until combined. Add Feta and the Cilantro to the pot along with the dried bread cubes.

Whisk the eggs in a bowl, add the broth and whisk again. Drizzle this mixture over the contents in the pot. Stir until the bread cubes are moistened and everything is evenly mixed. Pour the contents of the pot into a casserole dish coated with non-stick spray. Cover the casserole dish with foil and bake at for 20 minutes at 350 degrees. Remove the foil and bake for an additional 25 minutes to allow the top to get crispy. If you're using the smaller dish (8x8), add about 15 minutes to the covered baking time (40 minutes covered, 25 minutes uncovered).

Ambrosia Salad

1 can pineapple tidbits, drained
1 can mandarin oranges, drained
1 jar marischino cherries,  drained
2 oz. Coconut flakes
1/4 bag mini marshmallows
2 oz. Sour cream
8 oz. Cool Whip

Cream together sour cream and Cool Whip. Fold in the rest of the ingredients. Chill at least 2 hours before serving.

Sam's Orange Cream Cake

Orange Cream Cake

1 box white cake mix
1 (3 oz.) box orange Jello
orange juice
1 tea. orange extract

Make the white cake mix using the directions on the back of the box, substituting orange juice for the water. Add the Jello and orange extract. Bake according to the cake mix package directions. Let cool and then frost.

Cream/Orange Cream Frosting

1 cup butter, softened
8 oz, cream cheese, softened
2 tea, vanilla extract
2-5 cups of confectioner's sugar

1 Tab. orange zest
1 tea. orange extract


Cream together butter and cream cheese. Add vanilla extract. Add confectioner's sugar, 1 cup at a time until you get the desired consistency.
Frost the bottom layer of the cake and put the top layer on, to create a filling layer in between.

Add to the rest of the frosting the orange zest and orange extract. Add additional sugar, if necessary.
Frost the outside of the cake with this frosting.

Easy Caramel Pie

1 can sweetened condensed milk
1 tub whipped topping
1 candy bar such as Skor or Heath
1 graham cracker or shortbread crust, store-bought or homemade

Pour condensed milk into a 2 cup Pyrex measuring cup. Cover tightly with aluminium foil. Put in a slow cooker. Pour hot water slowly around the measuring cup until it reaches the level of the milk in the cup. Cook on low for 9 hours.
Pour into crust and let cool thoroughly.
Top with whipped topping. Cut Skor bar into small bits. Sprinkle over the whipped topping. Serve.

Source: Southern Living cookbook

Slice and Bake Cookies

2 1/2 cups flour
1 tea. Instant Coffee granules
1 tea. baking soda
1 tea. Salt
1 cup (2 sticks) butter, softened
1 1/4 cups packed brown sugar
1/4 cup Sugar
2 eggs
1 Tab. Vanilla
2 Tab. Nutella,  or similar spread
2 Tab. Creamy Peanut butter (Chocolate peanut butter is good, too.)
3/4 cups chopped M & M's
1/2 cup chopped pecans

In a small bowl, combine flour, instant coffee granules, salt and baking soda. Mix well.
In a separate bowl,  cream together butter and sugars. Add eggs and vanilla and mix. Add Nutella and peanut butter. Mix in bowl of dry ingredients, a little at a time. Mix in candy pieces and nuts.
Roll into a log and wrap in waxed paper. Refrigerate 3-4 hours or put in freezer 30 minutes.

Preheat oven 375 degrees F. Slice dough and put on cookie sheet. The recipe should make about 30 cookies. Bake @10 minutes.

Source: Pioneer Woman







Gingerbread Latte

1 cup water
¾ cup sugar
1 tsp ginger
¼ tsp cinnamon
½ tsp vanilla
1 tsp molasses

Strong brewed coffee or Espresso
Steamed milk 
whipped cream, optional

Combine the syrup ingredients in a medium sauce pan. Bring the mixture to a boil then turn down the heat to simmer for ten minutes.
Brew the coffee and steam the milk.

To assemble the drink:
Place ¼ cup gingerbread syrup in a tall mug.
Brew the coffee and pour into the mug with the syrup. Stir to combine.
Pour the hot milk over top and stir.
Top with whipped cream, if desired. Other options are to sprinkle some pumpkin or apple pie spice over the whipped cream, sprinkle some holiday sprinkles on the whipped cream. Add gingerbread marshmallows to the cup.

source: Friday Cake Night

Pigs in a Blanket Christmas Wreath

source

Mini Sausages (32)
Refrigerated Crescent Dough Rolls
Italian Seasoning
1/3 cup Butter
Red Bell Pepper, optional

Preheat the oven to the temperature specified on the package of Refrigerated Crescent Dough Rolls. Unroll the crescent dough and separate at the perforations to create 4 rectangles. Press together the remaining perforation in each rectangle. With a knife or pizza cutter, cut each rectangle lengthwise into 8 strips making a total of 32 strips.
Wrap one strip of dough around each mini sausage. Lay out the crescent-wrapped sausages with their sides touching on an ungreased cookie sheet in a circle forming a wreath shape.
Bake for 11-15 minutes or until golden brown. Melt 1/3 cup of butter and brush the butter on top of the crescent-wrapped sausages. Sprinkle the Italian seasoning on top of the butter.
Cut a red bell pepper into a bow shape for garnish, if desired.

Pinecone Cheese Ball

Holiday Cheese Ball
source

8 ounces, weight Cream Cheese, Softened
8 ounces, weight Shredded Sharp Cheddar Cheese
1 ounce, weight Dried French Onion Soup Mix
1-1/2 teaspoon Ground Mustard
3/4 pounds Whole Almonds

Place cream cheese, shredded cheddar, French onion soup mix, and ground mustard in the food processor. Pulse until the mixture is well combined.

Scoop the cheese mixture out of the food processor and form with your hands into the shape of a large almond. Place on a platter.

Press the round ends of the almonds into the cheese ball with the points slightly leaning toward the pointed end of the cheese ball form. Cover the cheese ball completely with almonds.

Cover and refrigerate until ready to serve. Garnish the platter with fresh herbs and serve with crackers or cut vegetables.

source: Pioneer Woman

Smothered Pork Chops

source


1 can (14.5oz.) Diced Tomatoes [or Diced Tomatoes with Garlic & Onion], not drained
1 tsp. Worcestershire sauce
½ tsp. sugar
2 Tbsps. olive oil, divided
1 cup diced onion
4 bone-in pork chops
Salt and black pepper, optional

Combine tomatoes, Worcestershire sauce and sugar in a medium bowl; set aside.
Heat 1 Tbsp. oil in a large non-stick skillet over medium-high heat. Cook onion 8 minutes or until deep golden brown, stirring occasionally. Add onion to tomato mixture; set aside.
Heat remaining 1 Tbsp. oil in same skillet over medium heat. Sprinkle both sides of pork with salt and pepper, if desired, and cook on one side 2 minutes. Turn, top with tomato-onion mixture and bring to a boil. Reduce heat to medium; cover and cook 20 minutes or until pork is tender. Remove chops to dinner plates or serving platter.
Cook sauce, uncovered, 5 minutes over medium-high heat or until sauce is slightly thickened. To serve, spoon sauce over pork chops.
Serve with green beans and mashed potatoes.

source: Delmonte

Spicy New Orleans Barbecue Shrimp

source
2 pounds fresh,jumbo shrimp, peeled and deveined
1/2 cup butter, melted
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon Tabasco sauce
5 cloves fresh garlic, minced

Add all of the ingredients except the shrimp in a saucepan, stir and let simmer for 10 minutes.
Remove pan from heat and let cool.
Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat oven to 400 degrees.
Bake shrimp for 15 - 20 minutes.
Serve immediately with crusty French bread, new potatoes and a crisp salad.

Punjabi Eggplant and Potatoes in the Slow Cooker

slow-cooker-Punjabi-eggplant-with-potatoes
source


2 medium eggplants, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)
1 large Idaho or Yukon Gold potato, peeled, cut into 1/2-inch dice
1 medium yellow or red onion, peeled and chopped
1 tsp ginger paste (or grated fresh ginger root)
6 cloves garlic, peeled and coarsely chopped
1 jalapeño chiles, seeded and minced, optional
1 tea. ground cumin
1 tea. ground red chile pepper
1 tea garam masala
1 tsp turmeric
1/4 cup canola oil
1 Tbsp kosher salt, or to taste
1-2 Tbsp chopped fresh cilantro, to taste

Combine eggplant, potato, onion, ginger, garlic, jalapeño peppers, cumin, ground chile pepper, garam masala, turmeric and oil in a 4- or 5-quart slow cooker. Stir as best you can to distribute the spices and oil. (The smaller cooker will be frighteningly full, but don't worry; the eggplant will cook down.) Cook on HIGH for 2 hours, stirring after 1 hour.

After the first two hours of cooking, stir well. There should be a nice amount of moisture in the cooker, and the eggplant should have collapsed a bit. If there is plenty of liquid in the pot, continue cooking on LOW for 30 minutes, uncovered. If there's not much liquid, cook on LOW for 30 minutes with the cover on.

Add the salt and cilantro, to taste. (Salt added during the cooking will draw more moisture out of the eggplant, so it's best added at the end.)

Serve over rice.

White Hot Chocolate

source

White Hot Chocolate

3 cups milk
1 cup half and half or heavy cream (or you can substitute milk and use 4 cups of milk)
8 ounces white chocolate chips
1½ teaspoons vanilla
pinch of salt

Add all ingredients to a medium pot over medium heat. Heat, whisking frequently, until the chocolate chips have melted and the hot chocolate is smooth. Do not allow the hot chocolate to boil. Serve warm with whipped cream or marshmallows and enjoy!

source: Yellow Bliss Road

White Hot Chocolate in the Crockpot

2 cups whipping cream
6 cups milk
1 tsp vanilla extract
12 oz pkg white chocolate chips


Combine all ingredients in a slow cooker.
Heat on low for 2-2 1/2 hours or until chocolate is melted and mixture is hot, stirring occasionally.

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