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Frugalistas Frugalistas

Share your Frugalista recipes!

What are some of your favorite frugal recipes?  Please share with the rest of us!!

bakingapron

by on Oct. 25, 2010 at 9:31 AM
Replies (11-20):
michiganmom116
by Rhonda on Nov. 15, 2010 at 11:17 AM
2 moms liked this




Lentil Confetti Salad:

  • 1 c. cooked lentils
  • 1 c. cooked white or brown rice
  • 1 tomato, diced
  • 1 carrot, sliced, diced or grated
  • 1 stalk celery, diced
  • 1 small onion, diced
  • Italian dressing to taste (I use my own recipe from July 2009 post)

Cool lentils & rice. Add rest of ingredients. Chill before serving.

michiganmom116
by Rhonda on Nov. 15, 2010 at 11:19 AM

To make Garlic bread: Melt 1/3 c. butter. Add 1 tsp. vegetable or olive oil, 1 Tbsp (6 cloves) minced garlic, 2 tsp. parsley. Cut a loaf of Italian bread into 1/2 - 3/4 inch slices or use Texas Toast. Lay cut side up on a cookie sheet. Brush with garlic butter mixture, spreading to edges of bread. Bake in 375° oven for 9 to 11 minutes until slightly golden brown.

You can also sprinkle with Parmesan or Mozzarella cheese if you like.

michiganmom116
by Rhonda on Nov. 15, 2010 at 11:20 AM
3 moms liked this

Porcupine Meatballs

Combine the first 7 ingredients with 1/4 c. of the tomato soup. Mix well. Shape into about 20 balls and place in a skillet. Mix rest of soup, water, and Worcestershire sauce and pour over meatballs. Bring to a boil. Reduce heat, cover, and simmer for 40 minutes or until rice is soft and meatballs are set. Serve with sauce.

michiganmom116
by Rhonda on Nov. 15, 2010 at 11:21 AM
2 moms liked this



Chicken & Sausage Jambalaya - spicy hot! Kids LOVED it! (tastes better than it looks)

  • 3 c. chicken breast meat, cut into bite size pieces
  • 1 lb. smoked sausage, cut into bite size pieces
  • 2 large onions
  • 1 large green pepper
  • 2 cloves garlic
  • 1/2 bunch green onions
  • 1 15 oz. can tomato sauce
  • 1 10 oz. can Rotel tomatoes & chilies
  • 2 cups uncooked long grain rice
  • 2 Tbsp. butter
  • salt to taste (I used 1 tsp.)
  • cayenne pepper to taste (I used 1 tsp., cut back if you don't like the heat)
  • black pepper to taste (I used 1 tsp.)
  • water as necessary

Season chicken with salt, cayenne pepper, and black pepper. Brown chicken in a large pot with melted butter. Remove chicken. Chop onions and bell pepper. Mince garlic. Brown onions, bell pepper, and garlic in pot. Add tomato sauce and Rotel tomatoes. Simmer 15 minutes. Add chicken and sausage. Cook until chicken is tender. Add rice and chopped green onions. Stir thoroughly. Add enough water to cover ingredients by about 1 inch. Bring to a boil, cover and cook on low heat about 30 minutes or until rice is tender.

 

This recipe seems to have some expensive ingredients, but it makes a good 8 servings.

michiganmom116
by Rhonda on Nov. 15, 2010 at 11:22 AM
3 moms liked this

Crock Pot Potatoes & Ham

  • 6 to 9 medium potatoes, sliced
  • 1/2 to 1 lb. ham, cut into slices or chunks
  • 1 medium onion, sliced
  • 1 can cream of mushroom soup
  • 1 c. shredded cheddar cheese

Layer potatoes, ham, onion, and cheese in crockpot. Repeat. Top with cream of mushroom soup. Cover and cook on low for 6 to 8 hours until potatoes are tender.
NOTE: Watch your crock pot carefully! Mine will cook this recipe in less than 6 hours on low.

michiganmom116
by Rhonda on Nov. 15, 2010 at 11:22 AM
1 mom liked this

Maraschino Cherry Cake - we think this tastes BETTER than a cherry chip cake from a mix!

  • 1 c. butter or margarine, softened
  • 2 c. sugar
  • 2 large eggs
  • 3 c. flour
  • 10 oz. jar maraschino cherries, drained (reserve juice) and chopped
  • 2 tsp. baking powder
  • 12 oz. evaporated milk
  • 1/2 c. chopped nuts (optional, we don't like these)
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract

Cream butter and sugar; add eggs, mix well. Add dry ingredients alternately with milk. Fold in cherries, nuts and flavorings. Pour into a 9 x 13 pan that has been greased & floured. Bake at 350° for 55 minutes. Cool

Mix 3 c. powdered sugar with 1 Tbsp. softened butter and enough cherry juice to make a thick glaze/icing. Spread over cake and let the glaze set.

michiganmom116
by Rhonda on Nov. 15, 2010 at 11:23 AM
3 moms liked this

Baked Beans

  • 1 lb. dry navy beans (I've also used black-eye peas or great northern beans)
  • 6 cups water
  • 1 small onion, chopped
  • 3/4 c. ketchup
  • 3/4 c. brown sugar
  • 3/4 - 1 c. water
  • 1 tsp. dry mustard
  • 2 Tbsp. molasses
  • 1 tsp. salt

Soak beans in water overnight in large pot. Bring to a boil, reduce heat, simmer until soft, about 1 1/2 hours. Drain and discard water. Mix together all ingredients in crock pot. Cover and cook on low 10 to 12 hours.

Note: I often soak the beans the day before, cook them and then cook in crock pot overnight.

Note: I sometimes add sliced hot dogs or ham to the mixture. When I do this I reduce the salt to 1/2 tsp.

michiganmom116
by Rhonda on Nov. 15, 2010 at 11:23 AM
1 mom liked this

Pea Salad

  • 1 16 oz. pkg frozen peas, thawed
  • 1 cup Miracle Whip or mayonnaise
  • 1 small white or red onion, diced
  • 1 cup finely shredded Cheddar cheese
  • 1/4 lb. bacon, cooked and crumbled
  • Salt and pepper to taste

Mix all ingredients except peas in a bowl. Stir in peas. Store in refrigerator

michiganmom116
by Rhonda on Nov. 15, 2010 at 11:23 AM
1 mom liked this

Jello Fluff Dessert

  • 1 1/2 c. graham cracker crumbs, you can make your own by crushing graham crackers
  • 1 Tbsp. flour
  • 1/2 c. sugar
  • 1/2 c. melted margarine or butter
  • 1 large or 2 regular size boxes of Jello gelatin, any flavor
  • 1 3/4 c. hot water
  • 1 c. sugar
  • 1 12 oz. can evaporated milk, very cold (I put mine in the freezer for a couple of hours)

Mix together graham cracker crumbs, flour, 1/2 c. sugar, and melted margarine. Press into the bottom of a 9 x 13 pan and bake 8 to 10 minutes at 325°. Let cool. Mix Jello, water, and 1 c. sugar together until dissolved; chill until syrupy. Beat at high speed until frothy. Whip evaporated milk at high speed until light and fluffy like whipped cream. Fold into the Jello mixture. Pour onto graham cracker crust. Sprinkle a few extra graham crumbs on top. Chill until firm. Store in refrigerator.

michiganmom116
by Rhonda on Nov. 15, 2010 at 11:23 AM
1 mom liked this

HOMEMADE ICE CREAM SANDWICHES

  • chocolate or honey graham crackers
  • 1 regular size instant chocolate pudding or other flavor of your choice
  • 1 1/2 c. milk
  • 1/2 c. peanut butter

Stir together peanut butter and milk until smooth. Add pudding mix and stir 1 minute. Let set for 5 minutes. Spread mixture 1/4 to 1/2 inch thick on graham cracker halves, top with other cracker half. Let freeze on cookie sheet before eating.

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