Creamed Tuna and Peas on Toast

Filed under: BUDGET MEALS, RECIPES - Main Dish

This is a recipe I used to make all the time in college. Creamed Tune and Peas has been around since the great depression. I can see why. It is cheap to make, filling and perfect for a rainy day. Traditionally it is served over toast. I like it with a baked potato.

1/4 cup butter
1/4 cup flour
2 cups milk, warmed
2 tsp chicken bullion
Salt and Pepper
1 large can tuna
2 cups frozen peas, thawed

In a saucepan melt the butter over medium heat. Stir in flour until combined and smooth. Whisking constantly, slowly add the milk in a steady stream. Continue to whisk until there are no more lumps. Cook until the sauce starts to thicken slightly. Remove from heat.

Season sauce with the bullion and salt and pepper. Add the tuna and peas. Serve over a slice of toast.

Variations:
Serve over biscuits, potatoes, rice or noodles
Add shredded Parmesan or cheddar cheese to the sauce
Add chopped cooked carrots and/or onion

Technorati Tags: BUDGET MEALS, family, Five ingredients or less recipes, food, recipes from the great depression, tuna and peas toast

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Springtime Lemon Muffins

Filed under: BUDGET MEALS, RECIPES - Breads

A few years ago I attended a bake off held to raise money for a girls youth group. It was a yearly event many residents looked forward to as they stuffed their wallets with cash hoping to snag one of Mrs. A’s delectable delights. Lemon bars were on the block. The gavel rang at $72.00. Mrs. A is what I call her because I cannot for the life of me remember her name. She was a petite older woman but full of spunk. I asked her what the attraction was as I had never tried her lemon bars before. She pulled me closer and whispered in my ear, “I only use real lemon.” I supposed she was not about to give up the recipe but I have followed her rule of always using real lemon juice. Not the stuff from a bottle.

Source: Michelle Christensen
1/4 cup butter or margarine, softened
1/2 cup sugar
1 Tbsp lemon juice
1 egg
3/4 cups, plus 1 tbsp flour
1/4 tsp salt
3/4 tsp baking powder
1/4 cup milk
1/2 tsp lemon zest, grated

In a medium bowl, cream together butter, sugar, lemon juice, and egg. Sift together dry ingredients. Alternately add dry ingredients and milk to make a thick batter. Stir in lemon zest. Spoon into paper-lined muffin tins (2/3 full) or loaf pan. Bake muffins at 350 degrees for 10–15 minutes or until golden brown. Bake loaf at 325 degrees for about 30 minutes. Just before the muffins or bread come out of the oven, combine syrup ingredients in medium saucepan.

Syrup:
2 tbsp lemon juice
1/4 cup sugar

Combine and heat just until sugar is dissolved. Prick small holes in top of baked bread or muffins with toothpick, then gently pour lemon syrup into holes. Cool. Makes 12 muffins or 1 loaf.

Technorati Tags: 5 ingredient recipes, family, food, kids, lemon muffins, lemon zest, RECIPES - Snacks

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Lemony Grilled Chicken Without the Sauce

Filed under: BUDGET MEALS, RECIPES - Main Dish

I tried a recipe last week entitled Broccoli and Butternut Squash Fettuccini and Lemon Chicken. It was a little gormet for the kids and Stephen. I liked the idea but do not think I will ever make it again unless I make a few changes. The lemon chicken however was a hit.

1-2 tbsp Olive oil
Zest of half a lemon
Juice of a whole lemon, or to taste
3 cloves garlic, chopped
4 chicken breast or thighs
Salt and pepper

Season the chicken with the salt and pepper. Slice chicken into bit sized strips.

Heat oil in the pan. Add the garlic, chicken and lemon zest. Cook until no longer pink in the center. Sprinkle with lemon juice.

Technorati Tags: butternut squash, cheap meals, Lemon Chicken

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Pork and Green-Bean Stir-Fry

Filed under: BUDGET MEALS, RECIPES - Main Dish

I have been putting off the inevitable. During my last Costco shopping trip, I bought a platter of pork chops. Somehow, they ended up in the freezer without being divided and bagged. I finally pulled them out of the freezer to thaw, but we will be eating pork for the next week.

Source: Martha Stewart
1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
Coarse salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 teaspoons vegetable oil
2 tablespoons minced, peeled peeled fresh ginger
1/8 to 1/4 teaspoon red-pepper flakes
1 pound fresh green beans, trimmed and cut crosswise into 2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into thin strips
1/3 cup dry-roasted peanuts, chopped
Cooked white rice, for serving (optional)

Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt.

In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.

Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes. Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

Variations:
If using frozen green beans skip simmering them in water. Just thaw and move on to sauteing them in the skillet.
Make sure to use freshly grated ginger. The ground stuff is not the same.

Technorati Tags: everyday food, fun family food, grated ginger, martha stewart, Pork and green bean stir-fry, quick meals

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Crock Pot Pork Chops with Tomatoes and Vegetables

Filed under: BUDGET MEALS, RECIPES - Main Dish

I have some wonderful bone-in pork chops waiting to be transformed into something spectacular and yummy.  It is the end of the month so the pantry and refrigerator are pretty bare, leaving me with not much to work with. The recipe I decided to try comes from a group I joined over on Cafe Mom, all about crock pot cooking.

It reminded me of the chicken cacciatore my mom used to make. The chops were delicately tender and juicy. The ketchup was a little much. Maybe next time omit the ketchup and perhaps substitute a small amount of paste or puree. I only used 1 large onion, half the green pepper and diced tomatoes. We skipped the rice and ate ours with steamed veggies flavored with butter and garlic.

Source: “Yummy Chops”
4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water

Salt and pepper pork chops if desired.
Add all ingredients except water and cornstarch to the crock pot. Cook on low for 5 1/2 hours.
Mix cornstarch and water together and stir into crock pot. Cook 30 minutes more.
Serve over rice.

Technorati Tags: BBQ, cafe mom, crock pot recipes, fun family food, pork chops, tomatoes

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Broccoli Beef Stir-Fry

Filed under: BUDGET MEALS, RECIPES - Main Dish

This is my favorite recipe for broccoli beef. I like to eat it on a bed of cabbage or lettuce. The kids like with Chinese noodles.

3 tbsp soy sauce
1/4 cup beef broth
1 tbsp rice vinegar
1 tbsp sugar
3 cloves garlic , minced
1/4 tsp ground pepper
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
Canola oil
1 tbsp cornstarch
1 head broccoli, stems trimmed, peeled, and cut, florets separated into bite-size pieces
1 carrot, cut in thin strips
1/2 cup plus 3 tbsp water
Coarse salt

In a small bowl, mix soy sauce, broth, vinegar, sugar, garlic, and pepper. Place meat in a bowl or Ziploc bag; add marinade. Let sit for 10-15 minutes.

Heat 1 tablespoon oil in a nonstick skillet over high heat. Reserving marinade, cook meat in two batches until lightly browned, turning once, about 2-3 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch. Remove from pan.

In the same skillet, toss broccoli and carrots in 1 teaspoon oil over high heat until crisp. Add remaining 3 tablespoons water; cook until broccoli and carrots are tender but still have a bite, 6 to 8 minutes.
Stir in marinade, cook until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper.

Variations:
For a little kick add red pepper flakes or chopped red chili pepper.
Sometimes I like to sprinkle the dish with toasted sesame seeds.

Technorati Tags: beef recipes, Broccoli Beef stir-fry, BUDGET MEALS, fun family food, quick meals for kids, RECIPES - Main Dish

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Chili Chicken and Vegetable Soup

Filed under: BUDGET MEALS, RECIPES - Soup / Salad

A simple soup full of flavor.

2 tbsp butter
1 onion, chopped
Salt and Pepper
1 tbsp chili powder
1 baking potato, peeled and chopped
4 cups chicken broth
1 (16 oz) bag frozen corn kernels
2 cups shredded chicken
1 (10 oz) bag frozen green beans
Sour cream, for serving, optional

In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

Variations:
Peas
Black beans, white beans or kidney beans
Leave out the chili powder

Technorati Tags: BUDGET MEALS, Chili Chicken and vegetable soup, fun family food, meals under 10$

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Chicken with Mushrooms and Peas

Filed under: BUDGET MEALS, RECIPES - Main Dish

Mushrooms add such a nice rich flavor to the simplest of dishes.

Source: Christina Stanley Salerno (Everyday with Rachael Ray Magazine)
8 Chicken Thighs
2 tbsp olive oil
1 tsp fresh thyme
Salt and pepper
8 oz mushrooms, halved
1 onion, coarsely chopped
1 (10 oz) package frozen peas

Position a rack in the upper third of the oven and preheat to 400 degrees. On a rimmed baking sheet, toss the chicken with 1 tbsp oil, thyme and 1/2 tsp salt and pepper; roast for 20 minutes.

Meanwhile, in a medium bowl, combine the mushrooms, onions, peas and the remaining 1 tbsp oil; season with salt and pepper. Add the vegetables to the chicken and cook for 25 minutes more.

Variations:
Brussels sprouts- simmer for 8 minutes prior to roasting.
Asparagus

Technorati Tags: BUDGET MEALS, Chicken with mushrooms and peas, fun family food, meals under 10$

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Baked Tostadas Salsa Verde

Filed under: BUDGET MEALS, RECIPES - Main Dish

I made a few changes to this one. I am not a fan of green salsa so I leave it out. I also use a blend of shredded Monterrey Jack and cheddar cheese.

4 (6-inch) flour tortillas
3 ounces (3/4 cup) shredded pepper jack cheese
2 1/2 cup (10 oz) shredded chicken
1 cup green salsa, plus more for serving
1/4 cup plus 2 tbsp chopped cilantro
1/4 tsp ground cumin
1 cup shredded iceburg lettuce
3 plum tomatoes, diced
1/4 cup sour cream, optional

Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8-10 minutes.

Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.

Top with lettuce, tomato and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa.

Technorati Tags: BUDGET MEALS, fast and easy dinner ideas, fun family food, meals under 10$, salsa verde, tostadas

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Making Homemade Hot Pockets

Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Snacks

I tend to avoid anything prepacked because of all the unknown and extra ingredients. However, sometimes it is nice to have a snack or lunch that is quick and ready to go. This recipe was sent to me by my sister Allison. These little ham and cheese pies brought back memories of a family who lived down the street from the house I grew up in. I remember watching the mom roll the dough, add the ham and cheese on one side, fold the other side over and using a fork she pressed the edges closed to seal it. Those pies were so good we burnt our fingers trying to eat them straight out of the oven.

The day I made these I discovered I did not have any all-purpose flour on hand. Instead I used white wheat and instant yeast, which I mixed right into the flour. The dough was very wet and hard to work with so I let the dough rise for an hour. My sister later told me it was not necessary. But it was much easier to work with. She agreed that the dough was very sticky but a little flour sprinkled on the board was enough to allow her to cut the dough. I cut rectangles the size of a hot pocket then rolled the dough to double the size. The result is as my sister put it, “a crispy pocket on the outside and a “grilled cheese sandwich” on the inside. Makes 8 to 10 pockets.

Source: Ehow
2 pkg. yeast
1 cup warm water (110 degrees)
2 cup buttermilk
3/4 cup oil
1/4 cup sugar
6 cup flour
1 tsp baking powder
1 tbsp salt
3/4 tsp soda
slices of cheese
slices of ham

Mix yeast and warm water. Let sit for five minutes. If yeast does not bubble up throw it out and start over.
In a bowl combine the buttermilk, oil and sugar. Add yeast mixture.

In a large bowl sift together 2 cups flour, baking powder, salt and soda. Mix in remaining flour. Knead until smooth. Roll out a little thinner than biscuits. Cut with a large biscuit cutter. Add ham and cheese slices. Fold over and bake at 400 degrees until golden brown.

Freezing:
After the hot pockets have cooled, place in a freezer bag. To cook, remove from the freezer and place in the microwave for 1 minute at a time until heated through.

Technorati Tags: biscuit hot pockets, BUDGET MEALS, fun family food, how to make hot pockets, meals on the go, quick snacks

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