Creamed Chicken over Biscuits

This meal has a lot of different names; a few of them shouldn't be repeated on a food blog, as they may cause you to lose your appetite. My Hubby's family called this S.O.S. (sh** on a shingle).

Whatever you call this, it's a great way to stretch your food budget. I cooked a chicken in the crockpot this week and will be using the broth and leftover chicken from that to make this for our dinner tonight. Good comfort food that is frugal too - can't beat that!

I use whatever vegetables I have on hand: fresh veggies go in at the beginning, frozen veggies later. This a great way to use up whatever odds and ends of frozen veggies you might have hanging around. And use whatever type of meat you have: chicken, turkey, or even chipped beef or chipped ham.

For more recipes, please visit Carol who hosts Saturday Stirrings.


Creamed Chicken over Biscuits

2 Tbs. butter
2 Tbs. flour
2 carrots, chopped
2 celery stalks, chopped
1/2 medium onion, chopped
3 cups chicken broth
salt and pepper
(a few Tbs of milk if you like your gravy on the creamy side)
1-2 cups shredded chicken
your favorite biscuits or toast

1. Start by making a roux in a medium saucepan: melt butter over medium high heat, being careful not to let the butter get brown. Add flour and whisk together for 1 minute, until flour starts to have a "nutty" smell.

2. If you are using fresh vegetables, add them to roux at this point, whisking continually. Cook for 2 more minutes.

3. While continuing to whisk, add the broth slowly. Whisk until all flour lumps are gone, then stir occasionally until broth begins to thicken. If you are using frozen vegetables, add them at this point. Add milk and shredded chicken and continue to stir until gravy has reached desired thickness.

4. Serve over your favorite biscuits or toast.

Lima Bean Casserole

Can't believe I didn't share this recipe during the Lazarus Project. I really like the lima beans and tomatoes together - what a great combination of flavors! This is a great side dish to jazz up a regular weeknight meal.

For more recipes, check out Saturday Stirrings.



Lima Bean Casserole

1 pkg lima frozen lima beans (28 oz)
1-14.5 oz can tomatoes, undrained
1/2 tsp salt
1/4 cup cracker crumbs
1 medium onion, chopped
1/2 cup green pepper, chopped
1/2 cup cheddar cheese, grated

Prepare beans according to package directions; drain well. In saucepan, combine tomatoes and cracker crumbs, heat for 2 minutes. Add beans, onion, pepper, and cheese; mix well. Pour mixture into a 8x8 casserole. Bake at 300 degrees for 30 minutes.

Red Beans, Sausage, and Rice

Another Lazarus Project recipe, courtesy of blogging friend and Twitter peep, Lisa. I left her notes intact. Thanks for sharing, Lisa!



Red beans, Sausage, & Rice

2 cups dried red beans

1 T Creole seasoning

1 tsp salt

cold water

2 T canola oil

2 links sausage, cut lengthwise & then into 1/2 inch half-moons (calls for andouie, we use turkey sausage)

6 cloves garlic, peeled & cut into thin slivers (or pre-minced from the jar)

4 scallions, cut crosswise into 1/4 inch pieces (we just use onions, actually)

4 cups just-cooked rice

salt, pepper, tabasco sauce to taste

1. Combine the beans, creole seasoning, and salt in a saucepan, add cold water to cover by 1 inch. Bring to ta boil over high heat, stirring occasionally, until the beans are very tender & falling apart (between 45 minutes & a couple hours, usually).

2. Remove from heat and allow the beans to cool in the cooking liquid. (Can be prepared to this point up to 3 days ahead. Cover and refrigerate when the beans are cool.)

3. While the beans are cooling, heat the oil in a large saucepan over med-high heat. Add the sausage and cook, stirring frequently, until the sausage begins to brown, 5-7 minutes. Lower heat to med and add the garlic and onions (or scallions). Cook, stirring, until the onions start to soften (5-7 minutes). Season, to taste, with tabasco, salt, & pepper.

4. To serve, stir beans together with rice.

Beef Goulash

This week, our church has challenged us to participate in the Lazarus Project. This is a great frugal meal that I'll be making tonight. I knew Hubby couldn't go the entire week without meat so here is one meal idea that is inexpensive yet will keep the carnivores in your life happy.

I'll be posting more frugal meal ideas all week long, including some great beans and rice recipes that my tweeps (my Twitter peeps) shared. Please feel free to come back and visit every day this week!

For more recipes or kitchen tips, please visit Lisa who hosts Tempt My Tummy Tuesday.

Beef Goulash

• 3/4 lb ground beef
• 1 cup carrots, julienned
• 1 15 oz can crushed or diced tomatoes, with juices
• 1/2 cup water or beef broth
• 1 tsp paprika
• 1/4 tsp ground cloves
• 1 tsp brown sugar or honey
• 2 Tbsp flour
• 1/4 cup water
• 1/4 cup sour cream
• 1 lb. pasta

In skillet, brown and drain ground beef. In large saucepan, place beef, water or broth, carrots and canned tomatoes. Cover with paprika, cloves, salt/pepper and brown sugar/honey. Bring to a boil.

In small bowl, whisk flour and 1/4 cup water. It will form a thin paste. Add the paste into the beef mixture. Stir well. Reduce heat. Simmer until carrots are cooked through. Add sour cream and heat through. Let simmer to allow excess water to boil off if necessary.

Cook pasta according to package instructions. Serve goulash beef over or mixed in with pasta with side of favorite veggie!

Lima Bean Ragout w/ Tomato and Thyme

Our church will be challenging members to participate in the Lazarus Project for one week during Lent this year. (Basic idea is to eat as the poor do for five days, then donate the money not spent on lavish meals to help relieve hunger.)

We are not real keen on beans in this household. Other than the usual, unfortunate side effects, the sulphur in most beans will trigger migraines for me. So I did some internet digging to find some inexpensive meals that we could sustitute for the usual beans and rice fare.

We love lima beans, so this will definitely be on our menu plan for that week (March 1-6). I will be posting some more traditional beans and rice recipes in this week as well!

Lima Bean Ragout w/ Tomato and Thyme

· 4 lbs fresh lima beans, shelled, or 2 packages frozen lima beans, thawed

· 2 tablespoons olive oil

· 1 tomato, peeled, seeded, then diced

· 1/2 yellow onion, chopped

· 3 cloves garlic, minced

· 1 bay leaf

· 1 1/2 teaspoons chopped fresh thyme

· 1/4 teaspoon salt

· 1 cup vegetable stock or broth

· 2 tablespoons chopped fresh flat-leaf (Italian) parsley

Bring a large saucepan 3/4 full of water to a boil. Add the lima beans and cook until just tender-crisp, about 6 minutes. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.

In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the tomato, onion, garlic, bay leaf, thyme and salt and saute until the vegetables soften, about 5 minutes.

Add the stock and bring to a boil over medium-high heat. Reduce the heat to low, add the cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. Discard the bay leaf and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the chopped parsley.