November 2, 2010
1 large onion, chopped
1lb. ground beef or ground turkey
1 packet store-bought or 1/4 cup homemade onion soup mix (optional)
1 packet store-bought or 1/4 cup homemade taco seasoning mix (optional)
Two 14oz. cans chili-style beans (or just plain kidney beans)
2 cups corn kernels (if using canned, don’t drain them – the juice adds nice flavor to the soup)
One 28oz can diced or pureed tomatoes, or 3 cups fresh pureed tomatoes (or 1 can condensed tomato soup plus one can of water)
4 cups beef broth (optional, you can also just add enough water until the soup is the consistency you desire)
Salsa (optional, I add approximately 1/2 cup – 1 cup instead of adding other seasonings)
Taco chips and sour cream for serving
Brown ground beef and onion in a soup pot, breaking it up as it cooks. Stir in onion soup mix and taco seasoning, if using. Add beans, corn, tomatoes, and broth or water and salsa, if using; bring to a boil. Reduce heat to medium low and simmer 45 minutes. Serve with taco chips and sour cream.
October 26, 2010
This is a VERY simple and versatile recipe. Great for lunches, after school snacks, or whatever.
Make one recipe of my pizza dough. Divide it in half. Roll out one half to about a 12×6″ size. Spread pizza sauce on it, then top with your favorite pizza toppings (nothing too chunky). Sprinkle with shredded cheese. Roll up as you would for cinnamon rolls. Repeat with second chunk of dough. Place, cut-side down, on a greased cookie sheet and bake at 435*F for 15-20 minutes.
My family is pretty unadventurous when it comes to pizza toppings, so I did one batch of pepperoni with mozzarella cheese, and one batch of ham with cheddar cheese.
October 22, 2010
I have found ethnic foods to be a good source of frugal meals. This is a new one we tried just this week and it was good. I used leftover chicken for this dish.
1 cup uncooked brown rice
2 – 3 cups cooked, chopped chicken
5 cups chicken broth
1 head napa or Chinese cabbage, sliced lengthwise
1/2 cup soy sauce
1/2 cup lemon juice
Cook rice according to package directions.
Place chicken and broth in a pot and simmer for 20 minutes. Add cabbage to broth mixture and cook for another 10-15 minutes.
Blend together the soy sauce and lemon juice in a separate bowl or measuring cup.
Serve rice with chicken mixture on top. Individuals can sprinkle their own dish with desired amount of soy sauce mixture.
Cucumber Onion Salad
Fresh Bread, if desired
October 20, 2010
This was my indulgence yesterday. It felt so “fallish” outside and I wanted a good excuse to try my new bag of Starbucks Decaf.
2 cups milk (I used vanilla soy milk – also an indulgence for me)
2 T. canned pumpkin
2 T. sugar
2 T. vanilla
1/2 t. pumpkin pie spice OR 1/4 t. cinnamon, 1/8 t. cloves, 1/8 t. nutmeg, and a teeny tiny pinch of ground ginger
1/2 c. brewed espresso or 3/4 c. strong brewed coffee
Garnish with Whipped Cream (optional)
This will make enough for 2 people to have a big mug with a bit left over. If you are having friends over, adjust the recipe accordingly. You can make this in a crockpot as small as a 1.5qt. Or, you can just make it in a pot on the stove.
Add the coffee and milk to the pot. Whisk in the pumpkin, spices, sugar, and vanilla.
If using a crockpot, cover and cook on high for 2 hours if everything is cold. If doing it on the stove, just heat it up until it’s the temperature you want. I had mine heating on very low for a good half hour, then let it sit on low for a good long while during the evening. It was still great. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon. To fancy it up a bit, add a cinnamon stick when serving.
September 3, 2010
Check out the ebook at this link! Some excellent healthy recipes in here, perfect for packing school lunches!
Smart School Time Recipes