Saturday, March 28, 2009
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.
Saturday, March 21, 2009
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.
Wednesday, March 4, 2009
Red beans, Sausage, & Rice
Tuesday, March 3, 2009
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.
- 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!
Monday, March 2, 2009
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.