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Share your Frugalista recipes!

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


by on Oct. 25, 2010 at 9:31 AM
Replies (241-250):
by on Oct. 12, 2012 at 12:31 PM

Tomato/Basil/Pepper soup

  • 4 scallions or 4 small onions, sliced thin
  • 1 c. diced sweet red bell pepper
  • 2 Tbsp. butter
  • 28 to 32 oz. diced tomatoes, undrained
  • 1 3/4 c. chicken broth
  • 3/4 tsp. basil
  • Mozzarella cheese (optional)

Cook scallions/onions and peppers in butter until tender.  Add tomatoes, broth, and basil.  Bring to a boil and simmer for 10 minutes.  Top with shredded cheese.

NOTE:  you can also add diced pepperoni for a more "pizza" soup.

by on Oct. 12, 2012 at 12:31 PM

I will attest to the fact that this one is spicy HOT!  The name definitely fits!  It's a thick, hearty chili.

Firehouse Chili

  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 clove garlic, minced (1/2 tsp. minced garlic)
  • 1 tsp. salt
  • 2 Tbsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground cumin
  • 1/4 tsp. oregano
  • 2 cans Rotel tomatoes with chilies, undrained
  • 8 oz. can tomato sauce
  • 1 cup tomato or vegetable juice
  • 2 cans kidney beans, undrained (optional)

Brown meat in large pot with onion.  Add rest of ingredients and stir well; bring to a boil.  Simmer 1/2 hr uncovered then 1 1/2 hrs. covered.  Serve.

Note:  if it's too thick for your tastes, add more tomato or vegetable juice.

by on Oct. 12, 2012 at 12:32 PM
1 mom liked this

Copycat Snapple Iced Tea

  • 2 qt. water
  • 3 Lipton tea bags (or your preference)
  • 3/4 c. granulated sugar
  • 1/3 c. + 2 Tbsp. lemon juice

Boil water, turn off heat, add tea bags and cover.  Steep for 1 hour.  Pour sugar in a 2 quart container and add tea water.  Stir until sugar dissolves.  Add lemon juice, chill.

by on Oct. 12, 2012 at 12:32 PM

Pumpkin Pie Smoothie

Posted By Primal Toad On December 5, 2011 @ 6:35 pm In All Recipes,Beverages & Smoothies

Cooking Time: 5 minutes

Serves: 1

Ingredients and Cooking Steps

  • 1/2 cup Water
  • 1 cup Pumpkin
  • 1/2 small Banana
  • 2 scoops Vanilla Primal Fuel (or sub one extra banana)
  • 1 TBSP Pumpkin Pie Spice
  • 1/2 Cup Ice

Add all ingredients to blender. Blend until smooth. Enjoy!

Article printed from Fast Paleo:

URL to article:

by on Oct. 12, 2012 at 12:33 PM
1 mom liked this

Baked Buffalo Chicken Breasts

  • 4 (4 oz.) chicken breast halves
  • 1/4 c. hot sauce (I used Frank's mixed with Louisiana hot sauce)
  • 1 Tbsp. vinegar
  • 1 Tbsp. butter, melted
  • 1 tsp. celery seed

Preheat oven to 400°.  Cook chicken in greased skillet for 4 minutes on each side until browned.  Place chicken in a greased baking dish.  Combine rest of ingredients and pour over chicken.  Bake uncovered for 25 minutes.  Serve with bleu cheese salad dressing if desired.

by on Oct. 12, 2012 at 12:33 PM

Chicken Tetrazzini

  • 1/2 c. butter
  • 2 to 3 lb. chicken breasts or a whole chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 pint (16 oz.) sour cream
  • 16 oz. spaghetti noodles, cooked
  • 16 oz. fresh sliced mushrooms
  • pepper and garlic salt to taste
  • grated Parmesan and Romano cheeses (or just Parmesan)

Cook chicken in water seasoned with a bit of garlic salt until done.  Remove meat from bones if whole chicken, cut up breasts if not.

Saute mushrooms in butter.  Add soup mixes and sour cream and spices to taste.  Layer in 9 x 13 baking dish or pan:  1/2 spaghetti noodles, 1/2 mushrooms & soup mixture, 1/2 cheese, repeat.  Bake in 350° oven for 30 to 40 minutes.

by on Oct. 12, 2012 at 12:33 PM
1 mom liked this

This is a new recipe for us and we really enjoyed it.  I found it to be very versatile, since it can be eaten as is, with rice, on a tortilla, or over salad greens.

Spanish Chicken

  • 1 1/2 to 2 lb. boneless skinless chicken breasts
  • 2 tsp. paprika
  • 1 tsp. dry minced garlic
  • 1 tsp. thyme
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. olive oil
  • 1 large green or red bell pepper, cut into strips
  • 1 large onion, cut into 1/2 inch thick wedges
  • 15 oz. can diced tomatoes, undrained
  • 1/4 to 1/2 tsp. crushed red pepper flakes

Cut chicken into 6 to 8 pieces or into 1/4 inch thick strips.  Mix paprika, dry minced garlic, thyme, and black pepper, and stir about 1/3 of the mixture into the chicken.
Heat olive oil in a skillet.  Add seasoned chicken and brown.  Add pepper strips and onion wedges and cover; cook until vegetables are tender, stirring occasionally.   Add tomatoes and as much of the red pepper flakes as desired.  Stir until heated through and serve.

by on Oct. 12, 2012 at 12:34 PM

I have no idea where I got this recipe, but it sure sounds good!


  • 4 whole chicken breasts, skinned &
  • boned
  • 1/2 c. unseasoned fine bread crumbs
  • 1/4 c. grated Parmesan cheese
  • 1 tsp. salt
  • 1 tsp. thyme (or 1/4 tsp. powdered
  • thyme)
  • 1 tsp. basil
  • 1/2 c. butter, melted

Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

by on Oct. 12, 2012 at 12:35 PM
Posted on CafeMom Mobile
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Yesterday at 8:11 PM
by Silver Member on Oct. 12, 2012 at 12:52 PM
1 mom liked this

Banana Bread

2 cups flour

2 eggs

1/4 cup vegetable oil

2 tsp baking powder

1/4 tsp salt

1 cup brown sugar

1/2 tsp cinnamon

3 over ripe bananas

Mix bananas, eggs, oil and sugar together real good.  Add the salt, and baking powder to the flour.  Mix it well.  Add your dry ingredients to the wet.  Mix till thoroughly mixed.  Divide between 2 loaf pans.  Bake at 325 degrees one hour. 

 Here's the recipe for 8 loaves of bread

8  cups flour

8 eggs

8 tsp baking powder

1 tsp salt

1 cup vegetable oil

12 over ripe bananas

1 bag of brown sugar

1 tbsp cinnamon.

Divide between 8 pans.  Follow above directions to make batter.  I used 8 of them tin foil pans from the store.   This big recipe is going to our church to feed the poor.  On our Friday of the month to put up the meal.   I happened to get a pile of over ripe bananas from the produce market.  I peeled the peel off. Put them in a big zip lock bag.  Then froze them. I thawed them out.  They were just the right mushy to make bread with.  The original recipe said 2 cups of regular granulated sugar. Then optional was 1 tsp vanilla.   I thought that would make it to sweet.  So I figured how about 1 cup brown sugar.  Skip the vanilla.   Put a little cinnamon instead.  Another banana bread recipe listed cinnamon.   My bread came out real good. It's cooling on the table.  When cooled real well.  I will slice. Then box it up. With plastic wrap between the layers of bread slices. Will put in my upright freezer till it's time to take it to church.   Quick breads like this freeze really well.

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