soak 1 lb dried kidney beans over night. Rinse and put in crock pot with chili seasonings(www.recipezaar.com) and let cook on low for a few hours. By the time dinner comes, its done. We usually add chips, or pour over bread. Whatever is on hand.
Total cost: $1
I get kidney beans for around one dollar a pound
Quoting hannaqueen:Wow...that sounds easy and delicious. I will have to try it.
Chili
soak 1 lb dried kidney beans over night. Rinse and put in crock pot with chili seasonings(www.recipezaar.com) and let cook on low for a few hours. By the time dinner comes, its done. We usually add chips, or pour over bread. Whatever is on hand.
Total cost: $1
I get kidney beans for around one dollar a pound
I start with a whole chicken and cook it in water to make broth or roast it in the oven. I use whatever veggies we have in the fridge and egg noodles or brown rice. It's differant every time. I'm not so great about using recipes!
1 lb. boneless, skinless chicken breasts
1 can diced tomatoes
1 can corn
1 can kidney beans
1 can black beans
1 packet of chilli powder
put them all in a crock pot and cook on low for 8 or so hours!
I'm sure it would be cheaper to use dry beans, a whole chicken with bones and skin removed, etc. But it is still cheap and easy and healthy and feeds a lot of people! Add extra hot sauce for more eat!
Ingredients
Salad Ingredients
- 3 cups rotelle pasta, cooked rinsed & drained (pasta shells or elbow macaroni works well too!)
- 3 hard-boiled eggs, chopped
- 1 (12 ounce) can solid white tuna, drained & flaked
- 3/4 cup of shredded 4 blend Mexican blend cheese or cheddar cheese
- 3/4 cup chopped celery
- 1/4 cup chopped onion
- 1/2 cup roasted red pepper, sold in a jar or you can roast your own
- 1 (8 ounce) can lima beans, drained
Dressing
- 3/4-1 cup mayonnaise
- 1/2 lemon, juice of
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- salt (we feel salt isn't needed)
Directions
1
Combine salad ingredients in a large bowl.2
In a seperate bowl combine dressing ingredients and mix well.3
Pour dressing over salad ingredients and mix together.
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Our most requested recipes (AKA the ones my picky 3 year old inhales!) would be:
Chicken spaghetti Carbonara - not incredibly frugal but can be varied to include many kinds of veggies if you need a leftover dish!
Red beans and Rice - based on Hillbilly Housewife's recipe but I use leftover veggies and dried spices so it never tastes the same twice!
I made a really fabulous "Ham and Cheese Chowder" the other night that DS and DD loved, and DH was raving about forever! I :heart: soups b/c you can make them out of anything, freeze and serve later, and they are so easy to stretch out when you need to. Will pull out the recipe to share in the morning, tee hee.
Adie
Meatloaf (with mashed potatoes and green beans) is DH's favorite. I use my great-grandmother's recipe:
2 lbs ground beef (I try to use the leaner beef for this, so there isn't too much grease)
1 egg
1 can of Campbell's chicken gumbo soup
bread crumbs
seasoned salt
ketchup
1 tbsp dehydrated onion
Mix together. Bake in loaf pan at 350 for 45 minutes. Drain off fat. (This is what the recipe says-- when I cook it in a loaf pan it usually takes a good deal longer than this-- like an hour and 15 minutes. I usually split it into 2 equal loaves, shape them and cook them on a baking sheet instead).
I serve this with homemade mashed potatoes and green beans. All in all it costs under $10, and We usually eat less than 1/2 (since right now it's mostly just DH and me-- DS doesn't eat much), then DH takes it for lunch atleast twice during the week. He'll eat the same meal over and over -he loves it THAT much!
I've also considered just freezing the 2nd loaf, but it doesn't usually go to waste anyway!
Snobby Joes (from Veganomicon)
1 cup uncooked lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
1 - 3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard)
4 to 6 whole wheat buns
Put the lentils in a small sauce pot and pour in 4 cups water. cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside. About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through. Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait.
Sweet Potato Pudding
6 large sweet potatoes, peeled and quartered
1/2 cup butter, melted
2/3 cup dark brown sugar
2/3 cup white sugar
4 eggs, beaten
2/3 cup orange juice
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
In a large bowl, combine 2 cups mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla until smooth. Pour into prepared dish.
Bake in preheated oven 40 minutes.
Notes: instead of the sugar and orange juice, I use ½ can of sweetened condensed milk; instead of the vanilla I use a really good dark rum. If you use rum be sure to taste it frequently to make sure that it has not spoiled.
Robin in Chicago
Rice Milk (PIOG)
- weazelchef
on Jan. 18, 2008 at 6:00 PM