Category: Cooking

Menu Plan Monday: Jan 28th – Feb 3rd

Make a Menu

[vc_row full_width=”stretch_row” css=”.vc_custom_1522519224777{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_column_text]Every week I sit down and peruse several different websites, my cookbooks, and my handwritten tried and true recipes to make healthy meals for my family of five. I tend to use what I find as a base and add my own twist to each recipe, hoping to come up with my own tasty concoction to use over and over again.

Here is this weeks menu:

Monday – Spaghetti & Antipasta

Tuesday – Fish n’ Chips

Wednesday – Potato Soup

Thursday – Cheeseburger Macaroni

Friday – Chicken Fried Steak

Saturday – MY BIRTHDAY – Lani’s Pot O Chili and Apps

Sunday – Teriyaki Chicken and Veggies

You can find all the recipes, and photos for my meals here on my blog, and you can see my full menu plan here on this calendar.[/vc_column_text][/vc_column][/vc_row]

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MorningStarFarms Made Meatless Monday Magnificent!

MorningStarFarms

[vc_row][vc_column][vc_column_text]Never. I repeat, never, have I tried a meatless product. I love my meat, and so does my family. However, I was not skeptical to give it a try because the day that I accepted to participate in this BzzCampaign, I had a friend here who immediately began raving about the quality of the MorningStarFarms product line. They said that I would NOT be disappointed.

I eagerly awaited the arrival of my BzzKit. While waiting I was certain that I would be trying the MorningStar Farms® Grillers® 1/4 Pounders to make hamburgers for my family due to my friend making mention of how much he enjoyed that particular product.

However, when planning my menu this week, I changed my mind. Instead, I had Chili planned for yesterday (Monday). When I hit the store this past weekend, I thought that I would pick up the burgers mentioned before, and tear them up into my recipe. However, I was more than astounded to find that MorningStarFarms already had me covered!

MorningStarFarms

In the frozen case of my local Bi-Lo, I picked up the MorningStar Farms® Meal Starters® Grillers® Recipe Crumbles™ to use as the “meat” in my Chili recipe. So easy to use! I simply opened the package and added it to my beans and spices, and it was practically done. I let it simmer (to add depth from my spices as I usually do for about an hour).

After that time, I began to serve my family. My 10 year old, who really only likes Chili out of a can (he does not like tomatoes and onions – which I went very light on so that he would eat), devoured it and said “Mom, this is the best Chili you ever made”. Now, I am sure that had alot to do with the lesser amount of tomatoes and onion, but when I pointed out to him, and the rest of my family that there was no “meat” in it, and instead they were eating a “full vegetable meal”, they were very surprised.

They could not tell a single bit of difference between using the MorningStarFarms product vs Ground Beef. That made me a happy Mom and Wife!

I will definitely be using this particular product again as a replacement for Ground Beef in any recipe that calls for it. It is reasonably priced for the amount you receive in comparison per pound of Ground Beef, with way more perks. No pre-cooking, no fat, and just plain healthier. Kudos to you MorningStarFarms – you have definitely made me a huge fan![/vc_column_text][/vc_column][/vc_row]

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Menu Plan Monday – 2/07/11 to 2/13/11

Make a Menu

Every week I sit down and peruse several different websites, my cookbooks, and my handwritten tried and true recipes to make healthy meals for my family of five. I tend to use what I find as a base and add my own twist to each recipe, hoping to come up with my own tasty concoction to use over and over again.

Here is this weeks menu:

Monday – Beef Stroganoff

Tuesday – Chicken Parmesan

Wednesday – Baked Potato Soup

Thursday – Pinto Beans N Greens

Friday – Mexican Shepherd’s Pie

Saturday – Leftovers

Sunday – Smothered Pork Chops

 

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Roasted Garlic Cauliflower Soup Recipe

Cauliflower Soup

[vc_row][vc_column][vc_column_text]There is nothing quite like cauliflower. It is simple, yet rich, and packs tons of flavor and nutrients. Whenever I get the opportunity to get a great deal on cauliflower, I grab it and this is just one of the meals I consider a go-to, and hey, who ever goes wrong with soup?[/vc_column_text][vc_empty_space height=”35px”][vc_column_text]

Roasted Garlic Cauliflower Soup
Author: Lori Forster
Ingredients
  • 2 heads of cauliflower
  • 2 Tbs. olive oil
  • 1/2 tsp. nutmeg
  • 1 Tbs. garlic powder, unlevel (a little more than TBS is better)
  • 1 Tbs. salt
  • 1 tsp. pepper
  • 2 Tbs. butter
  • 2 onion, chopped
  • 1/4 C. all-purpose flour, , unlevel (a little more than C is better)
  • 2 cans chicken broth
  • 2 cups milk
  • 2 Tbs. red cooking wine
Instructions
  1. Preheat oven to 450.
  2. Cut the cauliflower into small florets and put in a large bowl. Add oil and seasonings, and toss to coat.
  3. Place coated cauliflower on a cookie sheet or roasting pan and roast in the oven for about 30 minutes, turning every 10 minutes so as not to burn. Cook until golden and tender.
  4. Remove from the oven and set aside.
  5. In a large saucepan over medium heat, melt butter and add onion. Cook until the onion is translucent in color.
  6. Add flour to onion and stir.
  7. Add the chicken broth and milk to the pan gradually stirring constantly until it thickens, then reduce heat.
  8. Add cauliflower and wine.
  9. Take half the soup, and blend in food processor, then recombine.

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Frugal Cooking: Too many potatoes – Make Gnocchi

Gnocchi

2 pounds of starchy potatoes
1  egg, slightly beaten
1 C.  all-purpose flour
salt

Preheat oven to 350 degrees. Bake potatoes until easily pierced with a fork. Let the potatoes cool slightly, then peel. Pass the potatoes through a ricer or grate them into a large bowl.  Add the egg to the potatoes. Mix well. Add the flour to potatoes a little at a time, mixing well. Add just enough flour so that the dough doesn’t stick to your hands. Remove the dough from the bowl and place on a slightly floured surface. Knead for about 5 minutes.

Form the dough into a ball and then divide it into 5 or 6 smaller balls. On a lightly floured surface, roll out the dough into a rope using your fingertips, about 3/4 inch thick.  Cut the dough into 1 inch pieces. Press each piece of dough against the tines of a fork to create ridges. Place the gnocchi in a single layer on a lightly floured dish.

To cook the gnocchi, place the dough into a pot of boiling water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and top with your favorite sauce.

I triple this recipe and freeze a large portion. To freeze, line a cookie sheet with wax paper, and dust with flour and arrange the gnocchi in a single layer. Put the cookie sheet in the freezer to ‘flash freeze’ the gnocchi, about 30 minutes. Place in freezer bag to cook later. Cooking instructions are the same as above. No need to thaw.

Gnocchi Gnocchi Gnocchi Gnocchi Gnocchi Gnocchi

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Menu Plan Monday – 1/31/11 to 2/6/11

Make a Menu

Every week I sit down and peruse several different websites, my cookbooks, and my handwritten tried and true recipes to make healthy meals for my family of five. I tend to use what I find as a base and add my own twist to each recipe, hoping to come up with my own tasty concoction to use over and over again.

Here is this weeks menu:

Monday – Leftovers

TuesdayGnocchi – Salad – Italian Bread

WednesdayCreamy Chicken and Rigatoni – Italian Bread – Birthday Cake

Thursday – Tacos

FridaySpinach QuicheRoasted Garlic Cauliflower Soup

Saturday – Leftovers

Sunday – Orange-Spice Pot Roast – Superbowl Snacks

You can find all the recipes, and photos for my meals here on my blog, and you can see my full menu plan here on this calendar.

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Menu Plan Monday – 1/24/11 to 1/30/11

Make a Menu

Every week I sit down and peruse several different websites, my cookbooks, and my handwritten tried and true recipes to make healthy meals for my family of five. I tend to use what I find as a base and add my own twist to each recipe, hoping to come up with my own tasty concoction to use over and over again.

Here is this weeks menu:

Monday – Spaghetti N Meatballs

Tuesday – Polish Sausage and Cabbage Soup

Wednesday – Heavenly Chicken Lasagna

ThursdayMexican Shepherd’s Pie Leftovers

Friday – French Bread Pizza

Saturday – Leftovers

Sunday – Leftovers

You can find all the recipes, and photos for my meals here on my blog, and you can see my full menu plan here on this calendar.

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Frugal Recipes: Too Many Zucchini? Make Bread!

Zucchini Bread with Too Many Squash
Zucchini Bread
Author: Lori Forster
Prep time:
Cook time:
Total time:
Serves: 2 loaves
Ingredients
  • 2 C. grated zucchini
  • 3 C. all purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3 tsp. ground cinnamon
  • 3 eggs
  • 1 C. vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
Instructions
  1. Preheat oven to 325.
  2. Grease and flour two loaf pans.
  3. Grate zucchini into a bowl and set aside.
  4. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  5. Beat eggs, oil, vanilla, and sugar together in a second large bowl.
  6. Add sifted ingredients to the creamed mixture, and beat well.
  7. Stir in zucchini until well combined.
  8. Pour batter into prepared pans.
  9. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
  10. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Zucchini bread is not only delicious, but very easy to make. Below is the base recipe for two loaves, but I always at least double this and freeze my loaves to eat later or share with friends. I have step by step photos to add to this post… I just have to find them FOUND – LOL!

 

Grated Zuchinni Zuchinni Bread - Dry ingredients Zuchinni Bread - Eggs, Sugar, Vanilla Zuchinni Bread - Mixed Zuchinni Bread Zuchinni Bread - mixed

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Frugal Cooking: What To Do With Too Many Mushrooms

Too Many Mushrooms

[vc_row][vc_column][vc_column_text]This was a request from a close friend that knew I had an abundance of mushrooms that needed to be cooked. I have never made this before – nor will I eat it, as I do not like mushrooms. I did taste test the sauce and it was very tasty with a “kick”. Those who love mushrooms would really love this accompaniment to a meat dish or with chips.

I made a lot since I had lots of mushrooms to work with, so here was my recipe – you can adjust for less.

Mushroom, Jalapeño Salsa
Recipe Type: Condiments, Salsas & Sauces
Author: Lori Forster
Prep time:
Cook time:
Total time:
Serves: 6 cups
Those who love mushrooms would really love this accompaniment to a meat dish or with chips.
Ingredients
  • 3 six oz pkg baby bell mushrooms, chopped
  • 3 six oz pkg white mushrooms, chopped
  • 1 cup yellow pepper, chopped
  • 1 white onion, chopped
  • 2 jalapeno pepper, chopped
  • 1 to 2 cloves minced garlic
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. salt
  • 2 limes, squeezed
  • 2 tablespoon olive oil
Instructions
  1. Chop all the vegetables.
  2. Saute mushrooms in large skillet over medium heat, about 6 minutes. Set aside.
  3. Saute onion, yellow pepper and garlic until onion is translucent.
  4. Add mushrooms back to onion mixture and saute for about 5 more minutes – do NOT remove juices, and add a bit of white wine or water if it seems dry.
  5. Mix in spices.
  6. Remove from heat and let cool for 10 minutes.
  7. Add juice from lime, and olive oil.
  8. Let cool completely and transfer to jar.

I did not use cilantro in this because I had none, but it would be best to add that in too; 2 tablespoons chopped cilantro added with the lime juice and oil.

I ended up with two jars of salsa with the above amounts. You can leave one in the refrigerator for use with dinners, and put the other in the freezer (less a bit for expansion – also, I used plastic jars – mayonnaise containers is what I put mine in) for later use.[/vc_column_text][/vc_column][/vc_row][vc_row gap=”15″][vc_column width=”1/2″][vc_single_image source=”external_link” external_img_size=”400×220″ alignment=”center” external_style=”vc_box_shadow_border” custom_src=”http://farm6.static.flickr.com/5135/5418452711_9c0224ac78_t.jpg”][vc_empty_space][vc_single_image source=”external_link” external_img_size=”400×220″ alignment=”center” external_style=”vc_box_shadow_border” custom_src=”http://farm6.static.flickr.com/5057/5419054024_471646412d_t.jpg”][/vc_column][vc_column width=”1/2″][vc_single_image source=”external_link” external_img_size=”400×220″ alignment=”center” external_style=”vc_box_shadow_border” custom_src=”http://farm6.static.flickr.com/5133/5419052836_dd75010ccc_t.jpg”][vc_empty_space][vc_single_image source=”external_link” external_img_size=”400×220″ alignment=”center” external_style=”vc_box_shadow_border” custom_src=”http://farm6.static.flickr.com/5058/5418450899_2d1c615588_t.jpg”][/vc_column][/vc_row]

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Frugal Recipes – What to do with Summer Squash

Summer Squash Abundance

I have an abundance of yellow squash, and I want none of it to go to waste, so I have several recipes that I am going to use to cook it all. The first one that I have made is based on this recipe, however, as I do with all base recipes, I have added other things, and made it my own. I doubled the base recipe to make two pies and here is how I made mine:

Summer Squash Pie
Author: Lori Forster
Serves: 2 pies
Ingredients
  • 2 unbaked pastry shell (9 inches)
  • 2 egg, lightly beaten
  • 10 C. sliced yellow summer squash (1/4 inch slices)
  • 1 onion, chopped
  • 2 tsp. vegetable oil
  • 1 tsp. salt
  • 1 tsp. dried thyme
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. pepper
  • 3 large tomato, sliced
  • 2 C. (4 ounces) shredded cheddar
  • 1 1/2 C. mayonnaise
Instructions
  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°
  2. In a large nonstick skillet, saute onion and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top.
  3. Bake at 350° for 25 minutes or until golden brown.

 

I froze both of my pies for reheating at a later time.

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