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A nutritious and delicious meal for 2 or 4 people for under three dollars.
In response to your request for ways to eat on the cheap, I offer this favorite of my family, even the picky eaters liked
it as teens. I no longer am required to eat quite this cheaply, but love this dish and still make it on occasion.
Whenever I have just one serving or less of vegetables left from a meal, I put them in a special freezer bag, adding
to it as I go along. When I have leftover chicken, I pull it from the bone and shred it by hand. What doesn't get used for
sandwiches the next day usually amounts to a cup or two. What to do with that little bit? Take one box of Uncle Ben's Long
Grain and Wild Rice (the "fast cooking" variety works best as it seems to have a better consistency) Bring the required
amount of water to a boil and add the vegetables from the freezer (usually about a cup or two, the leftover chicken, and when
it begins to boil again, the ingredients from the box. Reduce heat, cover, and simmer, stirring now and then until rice is
tender. Sometimes I'll add green olives, mushrooms, onions, green peppers, etc., whatever I'm in the mood for. Add just
a dash of curry powder, very little, a tablespoon of Worcestershire sauce, and all your leftovers are new again. A nutritious
and delicious meal for 2 or 4 people for under three dollars. I usually will buy the boxed rice mix only on sale and keep
it on hand. To feed more, just let your leftover veggies build up, use more chicken, and add an extra box of rice.
Kim Farrell
Wauseon, OH
7 LAYER TACO DIP Thank's TROY
7 LAYER TACO DIP
INGREDIENTS
1 - 8OZ SOUR CREAM
2 - 8OZ PKGS PHILLY CREAM CHEESE
1 - LAWRY- TACO SEASONING PACKET
1/2 - SMALL SWEET ONION MINCED
MIX ALL INGREDIENTS UNTIL CREAMY.
THIS IS YOUR BASE. SPREAD BASE
ONTO TWO PLATES EVENLY.
TOP BASE, LIKE A PIZZA, WITH THESE INGREDIENTS
2 CUPS CHEDDAR/JACK CHEESE
1 HEAD LETTUCE CHOPPED
2 LARGE TOMATOES DICED
SLICED GREEN AND BLACK OLIVES
SERVE COLD WITH YOUR FAVORITE CHIPS FOR DIPPING
Cook and enjoy.
Troy
STUFFED MUSHROOMS Thank's TROY
INGREDIENTS
2 LBS LARGE BUTTON MUSHROOMS
1 LB HOT AND SPICY JIMMY DEAN PORK SAUSAGE
2 - 8 OUNCE PKGS PHILLY CREAM CHEESE
1 MEDIUM SWEET ONION MINCED
1 CLOVE FRESH GARLIC MINCED
1 CUP PARMESAN CHEESE
MRS DASH ORIGINAL
LAWRYS SEASONED BLACK PEPPER
PREHEAT OVEN TO 375
CLEAN MUSHROOMS, REMOVE STEM, AND
SCRAPE OUT INSIDE OF MUSHROOM TO FORM A BOWL
COOK SAUSAGE GARLIC AND ONIONS. DRAIN GREASE
ON LOW HEAT, IMMEDIATELY ADD CREAM CHEESE AND MIX.
ADD PARMESAN AND MIX
SEASON WITH MRS DASH AND LAWRYS PEPPER
BEGIN STUFFING MUSHROOMS USING A TEA SPOON.
PLACE MUSHROOMS ON PIZZA TRAY (ONE WITH HOLES)
A COOKIE SHEET WITH PAPER TOWELS OK TOO.
BE SURE MUSHROOMS CAN DRAIN WHILE BAKING
OR MUSHROOMS WILL BECOME SOGGY.
BAKE FOR 20 MINUTES OR UNTIL BROWN ON TOP.
Black beans and Couscous. Thank's TROY
5 Tablespoons Olive Oil.
2 medium onions, chopped.
5 large clove garlic, minced.
1/4 teaspoon chipotle chile pepper.
1/4 teaspoon black pepper.
2 teaspoons cumin.
2 teaspoons dried basil.
1/2 teaspoon oregano.
1 1/2 teaspoons ground coriander.
2 - 15 OZ can of black beans.
2 - 15 OZ cans of diced tomatoes.
1/2 cup couscous.
Heat oil in large skillet. Add everything except the beans and tomatoes. Sauté until the onions are soft, about 5 minutes.
Add beans and tomatoes and heat until boil.
Let cool and serve over couscous
Buttermilk Fried Chicken Thank's Christy
Ingredients.
2 cups low-fat buttermilk
Coarse salt
3 teaspoons cayenne pepper
2 whole chickens (2-˝ to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
Can also use boneless pork chops or butterfly chops.
3 cups all-purpose flour
2 cups vegetable oil
Directions
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts,
so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.
1.In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne,
and half the chicken pieces. Shake to coat; refrigerate up to 2 days.
2.In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice
is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken
pieces, one at a time, in mixture, shaking off excess.
3.In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350° on a deep-fry thermometer (or until
a pinch of flour sizzles when dropped in the oil).
4.Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear,
and internal temperature is 165°, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
5.Return oil temperature to 350°. Repeat with remaining chicken.
Nacho Supreme Thank's Christy
INGREDIENTS
1 pound ground beef
1 (1.12 ounce) package Taco Seasoning Mix
1 (10.75 ounce) can Condensed Tomato Soup
1 1/2 cups water
1 1/2 cups uncooked instant white rice
Thick & Chunky Salsa
Shredded Cheddar cheese
Shredded lettuce
Tortilla chips
DIRECTIONS
1.Cook beef and taco seasoning in skillet until browned. Pour off fat.
2.Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done.
3.Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.
Banana Nut Bread Thank's Christy
INGREDIENTS
2 1/2 cups white sugar
1 cup shortening
3 eggs
1 1/2 cups mashed bananas
3 cups self rising flour
1 1/4 cups buttermilk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup chopped walnuts
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk,
and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
3.Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out
clean.
Bean and Sausage Stew
16-bean soup mix (1 pound)--$0.99
1-14-oz package smoked beef sausage--$1.99 (on sale and with $1 off coupon)
4 cans of organic beans, various types--$2 (I used chick peas, black beans, and cannellini beans, because one pound of
beans just isn't enough IMO)
1-15.5 oz can "no salt added" diced tomatoes--$0.95
1/3 package frozen diced onions--$0.25
Various seasonings (garlic, basil, chili powder, oregano, salt, pepper)--$0.50 (give or take)
1/4 cup chardonnay--$0.25
3 Tbsp. white balsamic vinegar--$0.10
3 bouillon cubes--$0.63
1 can organic low-fat chicken broth--$1.50 (clearance sale)
leftover organic carrots approx. 3/4 cup--$0.60 (use or loose em)
1 Tbsp. olive oil (for sauteeing)
-Soak bean soup mix overnight, or simply rinse dry beeans and boil on high for 2 hours. Drain and rinse when fully cooked.
-Cut smoked sausage length-wise, then chop into semi-circle pieces.
-Sautee sausage in frying pan for 5 minutes; drain off fat and set aside.
-Sautee onions in olive oil (caramelize if desired, but not required); deglaze pan with wine and balsamic vinegar, then
set aside.
-Drain canned beans, rinse excess starch if desired, but not required.
-Dissolve bouillon cubes in water according to package directions. Add this liquid and chicken broth to soup pot.
-Add beans, tomatoes, onions with liquid, sausage, and carrots to soup pot. Add seasonings according to personal preference.
(I started with a teaspoon each of everything but salt and pepper, and went from there.)
-Simmer for 20 minutes. Remove from heat, serve hot.
$9.76 for the whole pot, makes between 8-12 servings depending on your appetite. If we go with the small-portion theory,
that's $0.81 per serving. (Even at the larger portion size, that's still $1.22 a serving. When was the last time you got a
decent meal for that kind of scratch? Middle school, most likely.) Package lunch-sized portions, label, and freeze. Future
last-minute lunches handled for not a lot of money or effort.
Garlic-Roasted Pork Shoulder
1 head garlic, cloves peeled
2 tablespoons plus 1 teaspoon kosher salt, divided
1˝ tablespoons dried oregano
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
1 (7- to 7˝-pound) bone-in pork shoulder with skin
Accompaniment: 4 to 6 slices ciabatta bread
1. Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then
stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
2. Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving
skin attached at sides and stopping before roast narrows to bone.
3. Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push
some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean,
then rub with remaining teaspoon kosher salt (to help it crisp).
sesame steak
4. Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
5. Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
Meanwhile, preheat oven to 350°F with rack in middle.
6. Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then
add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour),
until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving
juices in pan, and let stand 30 minutes. Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard
fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping
up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
7. Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10
minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.
Cooks' note: Pork can be marinated up to 3 days.
Ham and Broccoli Bake $1.31 Per Serving
Bake time: 35 min.
Yield: 8 servings
Ingredients:
1 loaf (8 oz.) day-old French bread, cubed
1/2 cup butter, melted
2 cups (8 oz.) shredded cheddar cheese
2 cups frozen chopped broccoli, thawed
2 cups cubed fully cooked ham
4 eggs
2 cups milk
1/4 teaspoon pepper
Directions:
1. Toss bread cubes with butter. Place half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese and broccoli;
sprinkle with ham. Top with remaining broccoli, cheese and bread cubes.
2. In a large bowl, whisk the eggs, milk and pepper. Pour over casserole. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife
inserted near the center comes out clean. Let stand for 5 minutes before cutting.
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