April 18, 2014

Easy Texas Chili Recipe

Sep 5, 2013

Incredibly easy chili recipe

Chili is one of our family’s favorite cool-weather meals. It’s delicious, easy to make, and best of all – frugal. My husband is actually our chili chef and he agreed to share his recipe with you all!

This chili recipe is EXTREMELY easy and requires only a few ingredients – which is probably why we love it so much! This amount will last our family at least a couple of days. If you don’t think your family would eat this much, you can always freeze the extra for a quick meal at a later time.

Other recipes you may enjoy:

You can find even more recipes on my new recipe blog: RealFoodEnthusiast.com!

Easy Baked Salmon Recipe

Feb 20, 2012

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This Easy Baked Salmon Recipe is one of my favorite ways to cook salmon. It’s simple, easy, and tastes wonderful!

I like to serve this salmon with a side of couscous and steamed veggies and the whole meal can be ready in under 20 minutes!

Potato Leek Soup Recipe

Feb 16, 2012

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Potato Leek Soup is creamy, savory, and satisfying. I made this soup for dinner recently and the whole family loved it! It’s perfect for warming you up on a chilly day.

I love that it’s ready in about 30 minutes and I usually have most of the ingredients on hand. It makes a great last-minute meal on nights when I forget to thaw meat for dinner!

I think this would also be delicious with bacon!

Crock-Pot Roast Sticky Chicken and Homemade Chicken Stock Recipes

Nov 9, 2011

As much as I love the convenience of boneless skinless chicken breasts, I always prefer to buy whole chickens. Whole chickens are significantly cheaper than chicken breasts or thighs, and you truly get so much more for your money. With just one chicken, I can typically make 2-3 meals and several cups of homemade chicken broth!

I am going to show you my favorite way to prepare whole chickens and truly get the most for your money (and if you have to handle raw meat – blech, it has to be worth it, right?). Best of all, it’s all done in the crock-pot so it takes very little time!

The first thing I do with my chicken is make Crock-Pot Roast Sticky Chicken (recipe below). This recipe only requires about 5 minutes of prep and then the crockpot does the rest. This chicken is so delicious, everyone in our family loves it. It really is not spicy despite the spices used, but if  you’re concerned, you can omit any spices you don’t want. I’ve left out spices before due to not having them on hand, and the chicken still turned out delicious.

After the chicken is done, you have a few options. You can serve the chicken as a main course for dinner, or you can stretch the meat and incorporate it into several meals like casseroles or soups. We typically serve it as a main course and then use what is left to make another meal like soup on another day. Our way makes only two meals for a family of four, but you could possibly make three meals if use all of it for soups and casseroles.

You’ll want to get all the meat off the bones, so wait until the chicken cools and then use your fingers to get all the meat. You then refrigerate your meat and let it fully cool. Then shred the chicken and freeze it. You can also set it aside until you are ready to use it in your recipe. Leave the bones and everything else in your crockpot. Now you’re going to make chicken broth!

If you use only veggie scraps, your homemade broth essentially costs you nothing! Makes you wonder why they charge so much for the canned stuff, doesn’t it? Plus, you don’t have to worry about preservatives, MSG, or BPA when you make your own.

I love making homemade chicken noodle soup using crock-pot roast sticky chicken and homemade chicken stock. It’s frugal, healthy, and delicious!

Once you’ve made this chicken and chicken stock a few times and realize how easy and frugal it is, you will have a hard time paying so much for boneless chicken breast!

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Slow Cooker Italian Chicken-Lentil Stew Recipe

Mar 25, 2010

Slow-cooker Italian chicken-lentil stew recipe -- easy, frugal, and delicious!


I have a bit of an obsession with lentils.  They are little, and cute, and require no soaking!  This stew recipe only fuels my obsession.  It’s easy, frugal, healthy, and delicious, which are the four qualifiers for a meal to get into my regular meal rotation.  So, without further ado, please meet my current favorite recipe.

The great thing is, this recipe is very versatile; you can use whatever veggies you have on hand!  I will also probably add in something with a little more flavor next time because we like our food to have some kick!

Upside Down Pizza Recipe

May 4, 2009

menuplanmonday2

Monday:  Leftovers

Tuesday:  Chicken Alfredo, Breadsticks, and Salad

Wednesday:  Grilled Steak, Baked Potatoes, and Veggies

Thursday:  Upside Down Pizza (recipe below) and Salad

Friday:  Italian Porkchops, Veggies, and Dinner Rolls

Saturday:  Dinner at Family Get-Together

Sunday: Mother’s Day + Wedding Anniversary = I’m not cooking ;)~

Upside Down Pizza

Ingredients:

2lb. hamburger
1 c. chopped onion
2 8oz. tomato sauce
1 pk. dry spaghetti sauce mix
1 8oz. sour cream
2 c. mozzarella cheese (shredded)
pepperoni slices (optional)
sliced mushrooms (optional)
1 pk. refrigerated crescent rolls

Directions:

Brown beef and onion in pan.  Stir in tomato sauce and spaghetti sauce mix.  Cook over low heat for 10 minutes, stir occasionally.

Spoon meat mixture into greased 9×13 pan.  Layer with desired amount of mushrooms and pepperoni (optional).  Top w/ sour cream and sprinkle with mozzarella cheese.  Unroll and top with crescent rolls (it might not fit the entire pan, it’s ok if there are some gaps around the edges.

Bake at 350 for about 25 minutes until the crescent rolls are cooked through and golden.

For more Menu Plans visit I’m an Organizing Junkie!

Crockpot Roast Recipe

Apr 6, 2009

menuplanmonday2

My friend and I have teamed up in an effort to spend less time cooking and get out of our “dinner ruts.”  We will each be cooking three meals this week and doubling them to give each other three different meals.  Cooking double doesn’t take much extra time or money and we’ll get to try some of each other’s recipes!  I’m really excited to get to try her meals next week!

Monday:  Pizza

Tuesday:  Roast with Carrots and Potatoes (recipe below), Crescent Rolls, and Salad

WednesdayCheesy Chicken Potato Chowder and Crusty French Baguette x2

ThursdayEasy Italian Pasta Bake with Salad and Garlic Bread x2

Friday:  Cheesy Chicken Tetrazzini with Veggies x2

SaturdaySlow Cooker Beef Stew and Biscuits

Sunday:  TBD

I love my roast recipe!  The meat comes out juicy and tender and I always eat too much of it!  I love that it is so easy too!

Crockpot Roast Beef

Ingredients

Roast
Baby Carrots
2 cans Whole Potatoes
1 pkg Lipton Onion Soup Mix
2 cans Cream of Mushroom Soup
1 can Beef Broth

Directions

Place carrots and potatoes in crockpot.  Place Roast on top of vegetables. Pour soup mix, cream soup, and beef broth on top of roast.  Cook on low for 8 – 10 hours.  Enjoy!

For more Menu Plans visit I’m an Organizing Junkie!

Slow Cooker Corned Beef and Cabbage Chowder

Mar 18, 2009

corned-beef-chowder

St. Patricks day is over and I’m sure many of you had a traditional meal of Corned Beef and Cabbage.  If you have any leftovers you might be wondering what you are going to do with them.  I have the perfect recipe for you!  It is easy, tasty, and best of all, frugal!  You most likely already have all the ingredients on hand.  If you don’t, this recipe is so simple and versatile that you can probably make it work with whatever you do have in your kitchen!

Slow Cooker Corned Beef and Cabbage Chowder
from: About.com

Ingredients:

  • 1 to 1 1/2 cups leftover diced corned beef
  • 2 cups leftover diced potatoes
  • 1 cup leftover diced carrots
  • 1 cup leftover diced cabbage
  • 1/2 cup chopped onion
  • 1 cup chicken broth
  • 2 cans (10 3/4 ounces each) cream of potato soup
  • 1 cup half-and-half or whole milk
  • salt and pepper, to taste
  • more half-and-half or milk, optional

Preparation:

In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired. Serves 6.

Serve with biscuits or hot baked rolls!

What do you do with your corned beef leftovers?

Mini Chicken Pot Pies Recipe

Jan 12, 2009

Monday: Mexican Skillet Tacos (leftover from last week – SO good!)

Total Cost: $0

Tuesday: Mini Chicken Pot Pies – recipe below!

Frozen Veggies: Free
Chicken (leftover from last week): Free
Cheddar Cheese: $1.24
Cream Cheese: $1.22
Onion: 46¢
Biscuits: 25¢

Total Cost: $3.17

Wednesday: Slow Cooker Potato & Double Corn Chowder (I get great recipes like this in my email every week by subscribing to the Betty Crocker & Pillsbury e-newsletters. You also get a free $10 coupon booklet when you sign up!)

Hash browns: 94¢
Corn: 50¢
Evaporated Milk: Free
Onion: 46¢
Bacon: $2
Worcestershire Sauce: Free

Total Cost: $3.90

Thursday: Leftovers

Total Cost: $0

Friday: Jambalaya, Corn, & Cornbread
Sausage: $2.50
Rice Mix: Free
Corn: Free
Cornbread: 72¢

Total Cost: $3.22

Saturday: Pepperoni & Mushroom Pizza

Pepperoni & Mushrooms leftover from last week: Free
Bisquick: 50¢
Pizza Sauce: 93¢
Cheese: $1.24

Total Cost: $2.67

Sunday: Leftovers

Total Cost: $0

Mini Chicken Pot Pies – recipe adapted from CookingVillage.com
Ingredients
2 cups frozen peas and carrots
2 (5-ounce) cans chunk white chicken, drained (or 1 cup of diced, cooked chicken)
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1/4 cup finely chopped onion
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 (10-count) can refrigerated buttermilk biscuits
Directions

1. Cook the peas and carrots according to the package directions; drain well.
2. Combine the peas, carrots, chicken, Cheddar, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well.
3. Preheat the oven to 325F. Separate the biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups. Spoon equal portions of the chicken mixture into the prepared muffin cups. Cover with the top halves of the biscuits. Press the edges to seal. Bake until golden brown, 25 to 30 minutes.

For more Menu Plans visit I’m an Oganizing Junkie!
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