Featured Comment!
Laura wrote...
Hi, Michelle: I have two time saving tips for home cooked meals during the work week.
1. Instant Salad
On Sunday I wash, tear and spin a couple heads of romaine lettuce (not cheap, but has great nutritional value, unlike iceberg lettuce). I put a slightly dampened cloth napkin in the bottom of a large plastic storage container and then put the lettuce in. Then, I peel and slice several carrots and throw them in on top of the lettuce along with washed, uncut cherry tomatoes.
Since celery doesn't keep well once it's diced, I simply wash several stems of celery, trim the ends and lay them across the top of the carrots and lettuce. Same can be done with peppers, cucumbers, etc. Each night, a fresh salad is ready with only minimal chopping if you want celery, peppers, cucs, etc.
2. Mega-Mini-Meatloaves
Sorry this isn't in better form, but it's a very loosey-goosey recipe. I buy several pounds of lean ground beef whenever it's on sale. I use one envelope of Lipton's Beefy Onion soup mix for about 6 pounds of meat. (They say use it for one or two pounds, but it's too salty for us that way!) I shred about two cups of carrots, saute a couple cups of diced celery (and sometimes more onions!) add a cup or so of rolled oats (more fiber!) and an egg or two.
Since there are only three of us (and one of us is only 5) I use mini loaf pans and really load them up so the top of the loaf is about an inch or so above the top of the pan. When putting the mixture in the pan, I start shaping the top of the loaf below the top of the pan, in order to leave some space for juices. Top off with ketchup if you like and that's that.
I then wrap each loaf in foil and pop them in the freezer. On the morning you want to have meatloaf for dinner that night, just take out the frozen loaf and set it on a baking pan in the oven. I then set our oven timer for about a half-hour before we get home. 375 degrees. Our gas oven doesn't have a pilot light, so the loaf never quite thaws out during the day (even a 12-hour day), if it's wrapped tightly in the foil.
When we get home it smells so good! All we have to do is steam a veggie or two and throw some salad in bowls and dinner is ready!
I can't wait to peruse the rest of your website... such wonderful information. Thanks so much for doing this great work!
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Hi Laura, we're glad to have you join us! Your recipe tips are fantastic, thanks so much for sharing them with us. I love the way good food makes the house smell too, that's always a special treat! :o)
Sausage and Pasta, Chicken with Rice or Mashed Potatoes
Featured Comment!
Maggie wrote...
Hi, I just wanted to share a recipe! When I was a poor college student (still am. lol), I would make this really great meal that didn't cost that much.
Cook pasta according to package (as much as you want to cook and whatever kind you want to use, I often used rotini just because it's easier to eat).
In a pan, cut up sausage (which when you calculate per person/serving, is quite affordable) and start it on low heat. Then you can turn up the heat once it starts to release its own oil or you can add a tbsp of whatever oil you want. Once the sausage is browned, spoon in out and add onions, green/red and/or yellow peppers, tomatoes (I used canned), salt, pepper and whatever spices you'd like (I usually used just salt and pepper because the sausage already has its own flavor.) Once it's done, add the browned sausage and let it heat through and you're done.
As for the cooked pasta, you can either add it into the sausage/pepper mix or you can just put it in a bowl and pile your sausage/pepper mixture on top. The colors in this are amazing and since I bought the 5 sausage link packages, I always had plenty to freeze for later in the week when I KNEW I'd be too lazy to cook.
Another easy recipe was:
Prepare rice/mashed potatoes as you normaly would.
In baking dish, layer frozen chicken (lazy student, remember?), salt, pepper, spices you'd like etc, tomatoes (I used canned) and a can of cream of anything soup. I wouldn't add any water because the frozen chicken produced enough. However, you could add a little water and you'll have more soup for the chicken/mashed potatoes or whatever else you'd like to eat with it. Put it in a 375-degree oven for about an hour to an hour and fifteen minutes.
I hope that you find these helpful. I would encourage you to use them as they are or tweak them to suit your needs. As you can tell, I eyeball everything I used and don't use measuring cups or anything. It's about doing what I want with the recipe to suit my needs.
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Hi Maggie, thank you for sharing your frugal student recipes with us! Keep on cooking and good luck with your studies!!! :o)
Maggie wrote...
Hi, I just wanted to share a recipe! When I was a poor college student (still am. lol), I would make this really great meal that didn't cost that much.
Cook pasta according to package (as much as you want to cook and whatever kind you want to use, I often used rotini just because it's easier to eat).
In a pan, cut up sausage (which when you calculate per person/serving, is quite affordable) and start it on low heat. Then you can turn up the heat once it starts to release its own oil or you can add a tbsp of whatever oil you want. Once the sausage is browned, spoon in out and add onions, green/red and/or yellow peppers, tomatoes (I used canned), salt, pepper and whatever spices you'd like (I usually used just salt and pepper because the sausage already has its own flavor.) Once it's done, add the browned sausage and let it heat through and you're done.
As for the cooked pasta, you can either add it into the sausage/pepper mix or you can just put it in a bowl and pile your sausage/pepper mixture on top. The colors in this are amazing and since I bought the 5 sausage link packages, I always had plenty to freeze for later in the week when I KNEW I'd be too lazy to cook.
Another easy recipe was:
Prepare rice/mashed potatoes as you normaly would.
In baking dish, layer frozen chicken (lazy student, remember?), salt, pepper, spices you'd like etc, tomatoes (I used canned) and a can of cream of anything soup. I wouldn't add any water because the frozen chicken produced enough. However, you could add a little water and you'll have more soup for the chicken/mashed potatoes or whatever else you'd like to eat with it. Put it in a 375-degree oven for about an hour to an hour and fifteen minutes.
I hope that you find these helpful. I would encourage you to use them as they are or tweak them to suit your needs. As you can tell, I eyeball everything I used and don't use measuring cups or anything. It's about doing what I want with the recipe to suit my needs.
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Hi Maggie, thank you for sharing your frugal student recipes with us! Keep on cooking and good luck with your studies!!! :o)
Easy Crock Pot Chicken and Rice
Featured Comment!
Opal wrote...
A friend gave me this recipe, it's easy and good. I guess you could double it for a larger family.
Easy Crock Pot Chicken Rice Recipe
Convenient canned soup speeds up the assembly of this creamy crock pot Chicken and rice recipe. It has all the goodness of an oven-baked Casserole and is perfect for a Sunday afternoon dinner.
1 pound boneless skinless chicken breasts, each cut into 4 pieces
1 10 3/4-ounce can condensed cream of chicken soup
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 4.5-ounce jar sliced mushrooms - undrained
1/2 cup water
1 1/2 cups frozen sweet green peas (from 1-pound bag), thawed
1 1/2 cups uncooked instant white rice
In 3 to 4-quart slow cooker, place chicken. Top with soup, onion
powder, garlic powder, mushrooms and water; stir gently to mix and
spread evenly over chicken. Cover; cook on low setting 4-1/2 to 5-1/2 hours.
About 15 minutes before serving, stir thawed peas and the rice into
chicken mixture. Cover; cook on low heat setting 10 to 15 minutes longer or until rice is tender, add salt and pepper to taste.
Yield: 4 servings (1-1/4 cups each).
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Thanks Opal (this is my Mother-in-law, y'all!), we love crock pot recipes and this one sure does sound good. I bet it would be good with fresh sliced mushrooms and onions too, yum!
Opal wrote...
A friend gave me this recipe, it's easy and good. I guess you could double it for a larger family.
Easy Crock Pot Chicken Rice Recipe
Convenient canned soup speeds up the assembly of this creamy crock pot Chicken and rice recipe. It has all the goodness of an oven-baked Casserole and is perfect for a Sunday afternoon dinner.
1 pound boneless skinless chicken breasts, each cut into 4 pieces
1 10 3/4-ounce can condensed cream of chicken soup
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 4.5-ounce jar sliced mushrooms - undrained
1/2 cup water
1 1/2 cups frozen sweet green peas (from 1-pound bag), thawed
1 1/2 cups uncooked instant white rice
In 3 to 4-quart slow cooker, place chicken. Top with soup, onion
powder, garlic powder, mushrooms and water; stir gently to mix and
spread evenly over chicken. Cover; cook on low setting 4-1/2 to 5-1/2 hours.
About 15 minutes before serving, stir thawed peas and the rice into
chicken mixture. Cover; cook on low heat setting 10 to 15 minutes longer or until rice is tender, add salt and pepper to taste.
Yield: 4 servings (1-1/4 cups each).
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Thanks Opal (this is my Mother-in-law, y'all!), we love crock pot recipes and this one sure does sound good. I bet it would be good with fresh sliced mushrooms and onions too, yum!
Pizza Sandwich
Featured Comment!
Rita Q. wrote...
For a quick pizza sandwich place a couple of pieces of a loaf of bread in the oven to toast, no butter. Turn bread over and add a couple of spoons of pizza quick sauce. Add pepperoni, place back in oven and heat. It's really cheap and the kids love it!
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This is so quick and easy, Rita, what a great idea!
Rita Q. wrote...
For a quick pizza sandwich place a couple of pieces of a loaf of bread in the oven to toast, no butter. Turn bread over and add a couple of spoons of pizza quick sauce. Add pepperoni, place back in oven and heat. It's really cheap and the kids love it!
............
This is so quick and easy, Rita, what a great idea!
Salmon, Rice and Green Beans
Featured Comment!
Laura wrote...
What great recipes, ladies! Thanks so much for sharing! I'm new to this site and to blogging, so hope it turns out okay.
Tonight, we're having salmon, rice and green beans.
Salmon is much cheaper when I buy one big filet, usually about 15-18 inches long, 2-2.5 lbs. Wash it, cut it into three pieces and freeze two (in seperate plastic bags).
The fresh piece is patted dry and placed in a glass baking dish. Seasoning ranges from dried minced garlic with lemon adobo powder to any ethnic sauce you love... teriyaki, jamaican jerk, whatever. Cover lightly with wax paper and put in microwave. Depending on the thickness of the fish, I usually cook on high for 5 minutes and then in 2-3 minute segments. The fish is done when it turns opaque. Sometimes the fatty parts "explode" making a mess, but it's so delicious, that it's worth having to wipe out the microwave each time.
When the fish is done, I try to remove the skin and the gray matter between the skin and fish, before serving. When I don't add any liquid, sometimes the skin sticks to the pan which makes it easier to serve. Otherwise, I just use a knife and fork to lift the skin off. Have a great evening! - Laura
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Hi Laura, this is a great dinner, and very healthy! I usually broil salmon but sounds like the microwave works great too. Maybe an extra sheet of wax paper would help that splatter problem, or a slightly deeper dish?
Laura wrote...
What great recipes, ladies! Thanks so much for sharing! I'm new to this site and to blogging, so hope it turns out okay.
Tonight, we're having salmon, rice and green beans.
Salmon is much cheaper when I buy one big filet, usually about 15-18 inches long, 2-2.5 lbs. Wash it, cut it into three pieces and freeze two (in seperate plastic bags).
The fresh piece is patted dry and placed in a glass baking dish. Seasoning ranges from dried minced garlic with lemon adobo powder to any ethnic sauce you love... teriyaki, jamaican jerk, whatever. Cover lightly with wax paper and put in microwave. Depending on the thickness of the fish, I usually cook on high for 5 minutes and then in 2-3 minute segments. The fish is done when it turns opaque. Sometimes the fatty parts "explode" making a mess, but it's so delicious, that it's worth having to wipe out the microwave each time.
When the fish is done, I try to remove the skin and the gray matter between the skin and fish, before serving. When I don't add any liquid, sometimes the skin sticks to the pan which makes it easier to serve. Otherwise, I just use a knife and fork to lift the skin off. Have a great evening! - Laura
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Hi Laura, this is a great dinner, and very healthy! I usually broil salmon but sounds like the microwave works great too. Maybe an extra sheet of wax paper would help that splatter problem, or a slightly deeper dish?
A Great Money Saver for Dinner!
Featured Comment...
Hi Michelle,
I've been reading your websites and ezines for years - thanks for all the great tips and support! After looking over your "What's for Dinner blog," I thought I would share this little tidbit.
To help those stressed-out moms who can't figure out what to have for dinner for one more night... how about BREAKFAST?! Think about: waffles and bacon, sausage-egg and cheese scrambles, omelets (use up those leftover bits of ham or veggies) or biscuits and gravy... that's good stuff!! Yummy, filling and cheap.
We started having breakfast for dinner once a week - at our house it was every Thursday night. We almost always had breakfast fixins' on hand, it is a quick prep meal and usually budget friendly as well. My kids loved it and I loved it too - made my weekly meal planning much easier!
Also, most busy families do not get to enjoy a nice hot breakfast together very often, this will give them chance to eat some morning favorites and save mom from one more night of having to decide what to have.
Hope this tip is useful - enjoy!
- Julie Brossow of Lynden, WA
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Thanks for writing in Julie, it's nice to meet you! :o) This is a wonderful dinner tip and one that our family used to do a lot when our children were younger. I especially love that you have more than the standard eggs and bacon that sounds very yummy indeed! We will have to start doing this again... nothing could be easier and it's a great money and time saver!!!
Hi Michelle,
I've been reading your websites and ezines for years - thanks for all the great tips and support! After looking over your "What's for Dinner blog," I thought I would share this little tidbit.
To help those stressed-out moms who can't figure out what to have for dinner for one more night... how about BREAKFAST?! Think about: waffles and bacon, sausage-egg and cheese scrambles, omelets (use up those leftover bits of ham or veggies) or biscuits and gravy... that's good stuff!! Yummy, filling and cheap.
We started having breakfast for dinner once a week - at our house it was every Thursday night. We almost always had breakfast fixins' on hand, it is a quick prep meal and usually budget friendly as well. My kids loved it and I loved it too - made my weekly meal planning much easier!
Also, most busy families do not get to enjoy a nice hot breakfast together very often, this will give them chance to eat some morning favorites and save mom from one more night of having to decide what to have.
Hope this tip is useful - enjoy!
- Julie Brossow of Lynden, WA
------------------------------------
Thanks for writing in Julie, it's nice to meet you! :o) This is a wonderful dinner tip and one that our family used to do a lot when our children were younger. I especially love that you have more than the standard eggs and bacon that sounds very yummy indeed! We will have to start doing this again... nothing could be easier and it's a great money and time saver!!!
Frozen Pizza Dough
Has anyone tried freezing homemade pizza dough, or bread dough? I have only made both fresh so I am not sure if either would work, but I was thinking it would really be great if it did! :o)
Well it's Friday and I have no idea what's for dinner tonight, but I have a desk full of work to do so I'd better get back to it. Have had a sick child at home all week and thankfully she's feeling better today and back at school.
I hope y'all have a great weekend and I hope we can start talking about more dinner ideas next week. And if anyone has info about the frozen pizza dough please write to me soon, thanks!
Well it's Friday and I have no idea what's for dinner tonight, but I have a desk full of work to do so I'd better get back to it. Have had a sick child at home all week and thankfully she's feeling better today and back at school.
I hope y'all have a great weekend and I hope we can start talking about more dinner ideas next week. And if anyone has info about the frozen pizza dough please write to me soon, thanks!
How Many of You Order Pizza Delivery Once a Week?
I'm starting to think it's just part of life! No matter how hard we try, we still end up ordering pizza about once a week. I even know how to make great pizza at home myself, and I mean, GREAT pizza!
But as I was trying to explain to my sister-in-law the other day, who said her and her husband always order their pizza to go and then go pick it up (which is of course usually cheaper and I was thrilled for her - TRULY!), when we order pizza it's not just because we want pizza, it's because we need someone to BRING DINNER TO US! Isn't that the whole idea of pizza anyways? ;o) Oh well, our family does love pizza so either way, whether homemade, pickup or delivery, it is always good!
I am just wondering, how often does your family order pizza delivery? Once a week, once a month? Never? Oh don't say never, I'll feel really bad then! Unless it's because you don't like pizza, then of course we'll understand!
And when you do order pizza, what kind of toppings do you like to get? Our kids like just cheese, like most kids, and I still can't understand that. I like white pizza with mushrooms and spinach, yum! Or just mushrooms, which we rarely order because the kids won't eat mushrooms and my husband would much rather have meat on his pizza, like sausage or pepperoni.
Did you know you can sometimes find homemade pizza dough in the deli section of your grocery store? At least you can here in Atlanta at our Publix stores, very nice! I have only been able to buy them once, they usually don't have any left when I look for them, and do have them when I am not in the mood for buying (which translates to MAKING) pizza at home.
Just thought I'd mention that as it's really a great time saver and when I did try it I have to say, it was almost as good as my own homemade pizza dough! :o) You can also buy pizza dough from the delivery stores such as Dominos!
But as I was trying to explain to my sister-in-law the other day, who said her and her husband always order their pizza to go and then go pick it up (which is of course usually cheaper and I was thrilled for her - TRULY!), when we order pizza it's not just because we want pizza, it's because we need someone to BRING DINNER TO US! Isn't that the whole idea of pizza anyways? ;o) Oh well, our family does love pizza so either way, whether homemade, pickup or delivery, it is always good!
I am just wondering, how often does your family order pizza delivery? Once a week, once a month? Never? Oh don't say never, I'll feel really bad then! Unless it's because you don't like pizza, then of course we'll understand!
And when you do order pizza, what kind of toppings do you like to get? Our kids like just cheese, like most kids, and I still can't understand that. I like white pizza with mushrooms and spinach, yum! Or just mushrooms, which we rarely order because the kids won't eat mushrooms and my husband would much rather have meat on his pizza, like sausage or pepperoni.
Did you know you can sometimes find homemade pizza dough in the deli section of your grocery store? At least you can here in Atlanta at our Publix stores, very nice! I have only been able to buy them once, they usually don't have any left when I look for them, and do have them when I am not in the mood for buying (which translates to MAKING) pizza at home.
Just thought I'd mention that as it's really a great time saver and when I did try it I have to say, it was almost as good as my own homemade pizza dough! :o) You can also buy pizza dough from the delivery stores such as Dominos!
Veggie Pot Roast
Dear Michelle,
I really appreciate your site. I am a mom of four too and I am finding it harder and harder to keep everyone fed on a tight budget! I wanted to submit a recipe to your site that my mother in law (frugal mom of three boys) came up with.
Veggie Pot Roast
2 packages of Morningstar steak strips
1 green bell pepper chopped with seeds removed
1 carrot, 1 celery stalk, half an onion, 2 large potatoes, all roughly chopped
1 pot roast seasoning mix, includes the oven bag.
Follow directions on the seasoning mix and bake it all together in the bag for about an hour on 350. For extra gravy, use a veggie brown gravy packet, found in most regular grocery stores in the health food section. I do extra potatoes on the side to feed everyone. Anyway, thank you for all the good info!
- Josey in Colorado
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Dear Josey,
This recipe sounds so easy, especially with the oven bag, making cleanup easy too! The pot roast I usually make is more traditional though I do make it in the crock pot. I will definitely have to try this, thanks for sharing it with us and tell your MIL thank you too! Any by the way, I add extra veggies to make it go further for our family as well, it's a good trick that works wonders! :o)
I really appreciate your site. I am a mom of four too and I am finding it harder and harder to keep everyone fed on a tight budget! I wanted to submit a recipe to your site that my mother in law (frugal mom of three boys) came up with.
Veggie Pot Roast
2 packages of Morningstar steak strips
1 green bell pepper chopped with seeds removed
1 carrot, 1 celery stalk, half an onion, 2 large potatoes, all roughly chopped
1 pot roast seasoning mix, includes the oven bag.
Follow directions on the seasoning mix and bake it all together in the bag for about an hour on 350. For extra gravy, use a veggie brown gravy packet, found in most regular grocery stores in the health food section. I do extra potatoes on the side to feed everyone. Anyway, thank you for all the good info!
- Josey in Colorado
----------------------------
Dear Josey,
This recipe sounds so easy, especially with the oven bag, making cleanup easy too! The pot roast I usually make is more traditional though I do make it in the crock pot. I will definitely have to try this, thanks for sharing it with us and tell your MIL thank you too! Any by the way, I add extra veggies to make it go further for our family as well, it's a good trick that works wonders! :o)
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