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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 (181-190):
michiganmom116
by Rhonda on Feb. 12, 2012 at 12:39 PM
1 mom liked this

My family isn't big on cabbage, but they ate this with gusto!

There isn't really a single recipe that I followed, more of a mish-mash of a few different ones.

Crockpot Ham Hocks & Cabbage Stew

2 to 3 lb. smoked ham hocks

8 c. water

2 Tbsp. butter

1 medium to large onion, chopped

1/2 lb. baby carrots (or sliced raw carrots)

3 to 4 medium potatoes, peeled and cubed

1/2 of a large head of cabbage, sliced thinly

garlic salt to taste

black pepper to taste

Cook the ham hocks in the water on low for 6 hours or high for 3 hours.  Remove ham hocks, let cool while doing the next step.

Melt the butter and saute the veggies until lightly golden and cabbage starts to wilt.  Add to the crockpot.

Remove meat from the bones and add back to the crockpot.  Cover and let cook for 1 to 2 hours on high or until veggies are tender.

Serve.

My total cost for a double recipe of this is $2.58 for hocks, $1.16 for cabbage, 99¢ for 1 lb. baby carrots, about 30¢ for potatoes - total $5.03

kitkat316
by on Mar. 4, 2012 at 1:18 PM

BUMP!

a_and_j_momma
by on May. 6, 2012 at 3:05 AM
Pizza Roll-Up Bento Lunch

This easy pizza-inspired roll-up is a kid-pleaser. Make crunchy vegetables more appealing by selecting colorful varieties like orange and purple cauliflower—and don't forget the dip! Keep 'em smiling with watermelon cut into fun shapes with cookie cutters.

From EatingWell: March/April 2009 1 serving | Active Time: 15 minutes | Total Time: 15 minutes Ingredients

1 8-inch whole-wheat flour tortilla 2 tablespoons prepared pizza sauce 12 leaves baby spinach 3 tablespoons shredded part-skim mozzarella 1/2 cup cucumber spears 1/2 cup cauliflower florets 2 tablespoons low-fat creamy dressing,such as ranch 1 cup small watermelon pieces 6 chocolate wafer cookies

Preparation

1. Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach and sprinkle cheese on top. Microwave on High until the cheese is just melted,about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces,if desired. Pack the slices in a medium container. 2. Pack cucumber and cauliflower in another medium container. Nestle a small,dip-size container among the vegetables and add dressing. 3. Pack watermelon in one small container and cookies in another small container
a_and_j_momma
by on May. 6, 2012 at 3:35 AM
1 medium eggplant, peeled 2 teaspoons salt 3/4 cup dry bread crumbs 1 tablespoon garlic salt 1/2 teaspoon pepper 1 egg + 2 egg whites 2 tablespoons olive oil, divided 1 large green pepper, chopped 1 medium onion, chopped 1/2 pound fresh mushrooms, sliced 2 (14.5 ounce) cans stewed tomatoes 6 ounces part skim mozzarella cheese, shredded

1) Slice eggplant crosswise into 1/4-inch rounds. Arrange rounds in a colander in your sink and sprinkle salt all over them. Walk away for half an hour. When finished, "rinse under cold water and pat dry with paper towels."

2) While eggplant is sitting, combine bread crumbs, garlic salt, and pepper in a shallow bowl or on a plate. In a separate shallow bowl, whisk eggs. When eggplant is done, douse each slice in the egg mixture. Then dip in the bread crumb mixture to coat. Shake off any excess and/or drippy-ness.

3) In a large skillet, heat 1/2 tablespoon oil over medium-high heat. Cook a few rounds until browned, about 2 minutes per side. When finished, arrange in 13x9-inch baking dish. Repeat for second batch.

4) Preheat oven to 350°F.

5) Heat last 1 tablespoon oil in same skillet over medium-high heat. Add green pepper, onion, and mushrooms. Cook until onion is softening and pepper is crisp/tender, about 5 minutes, stirring occasionally. Top eggplant with mixture. Add tomatoes on top of that, spreading evenly.

6) Cover with tin foil and bake 25 minutes. Remove from oven and take off tin foil. Sprinkle cheese on top and bake another 25 or 30 minutes, until cheese is melted and a little brown. Serve
a_and_j_momma
by on May. 6, 2012 at 3:39 AM
1/4 cup olive oil 1 1/3 cups chopped onion 1 large green bell pepper, chopped 6 garlic cloves, chopped 2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes 3 1/2 tablespoons chili powder 2 tablespoons tomato paste 1 tablespoon ground cumin 1 tablespoon dried oregano 2 15- to 16-ounce cans white beans, drained, juices reserved 2 15-ounce cans diced tomatoes in juice 1/2 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve
a_and_j_momma
by on May. 6, 2012 at 3:54 AM
Ingredients

2 teaspoons plus 1 tablespoon extra-virgin olive oil,divided
1/2 cup carrot or diced red bell pepper
1 large boneless,skinless chicken breast (about 8 ounces),cut into quarters
1 large clove garlic,minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach,coarsely chopped
1 15-ounce can cannellini beans or great northern beans,rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)

1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently,until the chicken begins to brown,3 to 4 minutes. Add garlic and cook,stirring,for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer,stirring occasionally, until the chicken is cooked through, about 5 minutes.

2. With a slotted spoon,transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.

3. Combine the remaining 1 tablespoon oil,Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms,adding a little water and scraping down the sides as necessary.

4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons,if desired
MomTiara19
by Member on May. 6, 2012 at 6:33 AM

http://www.pinterest,com/tiaramom19/

Yummo recipes on my moms kitchen board!

~Tia

Nicolette871
by on May. 12, 2012 at 12:15 PM

BUMP!

LilynAustin
by on May. 12, 2012 at 6:32 PM

I think my favorite is Spinach Fandango.  My grandmother used to make it when we came to visit.


Ingredients

  • 1 pound ground beef
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoon dried oregano
  • 1-1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 cup uncooked long grain rice
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • In a skillet, brown beef; drain. Add mushroom, onion, garlic, oregano, salt and pepper. Add spinach, soup, sour cream and rice; mix well.
  • Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with mozzarella cheese. Cover and bake at 350° for 45-50 minutes or until the rice is tender. Yield: 6-8 servings.
zombimomma
by on May. 14, 2012 at 10:20 AM

Cinammon Sugar kettle corn

1 cup of popcorn kernels

2 tsp of sugar

1 tsp cinammon

vegetable or grapseed oil

large cooking pot

Pour oil into the pot and heat. Add kernels and cover. mix cinnamon and sugar in a small bowl. When popcorn is cooked, sprinkle in cinnamon mix and toss with salad tongs (be sure ot do it while popcorn is still hot). Let cool about 5 minutes and serve. Dd and her friends inhale this stuff, it's a great, super cheap treat for after school, family movie nights, or slumber parties.

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