Category: Cooking

Menu Plan Monday – 1/17/11 to 1/23/11

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

Tuesday – Parmesan-Dijon Chicken – Stewed Summer Squash and Onions

Wednesday – CrockPot Teriyaki Steak

Thursday – Creamy Chicken and Rigatoni

Friday – French Bread Pizza

Saturday – Leftovers

SundaySpaghetti N Meatballs 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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What’s on the Menu – Beef Stroganoff

Beef Stroganoff
Beef Stroganoff
Author: Lori Forster
Ingredients
  • 1  lb ground beef
  • 2 Tbs. flour
  • 1 1/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika
  • 1/2 C. Whipping cream or milk
  • 1/2 C. chopped onion
  • 1/4 C. butter or margarine
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 cup sour cream
Instructions
  1. Combine meat, flour, salt, pepper and paprika.
  2. In a large skillet, cook onion in butter until golden.
  3. Add meat and brown while stirring.
  4. Add cream of mushroom soup and cook 5 minutes.
  5. Add sour cream and heat thoroughly.
  6. Serve on elbow macaroni, egg noodles or rice.

 

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Frugal Recipes – What to do with Overripe Bananas

Banana Bread

 

Make banana bread of course! I do not put nuts in mine, as nobody other than Denny and myself like nuts here, so here is the tasty nut free version I make.

Banana Bread
Author: Lori Forster
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
  • 2-1/2 C. and 2 tbs. all-purpose flour
  • 1 Tbs. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1 Tbs. milk
  • 1 tsp. ground cinnamon
  • 1 C. white sugar
  • 1/2 C. butter, softened
  • 3 eggs
  • 1-1/2 cups mashed banana (5 bananas)
Instructions
  1. Preheat the oven to 325 degrees F. Grease a 9 x 5 x 3 inch loaf pan.
  2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Beat in eggs. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
  3. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

 

Ingredients for Banana Bread Banana Bread - Cream together butter and sugar Banana Bread - Add eggs Banana Bread - Mix in eggs until well blended Banana Bread - add milk, cinnamon, and mashed bananas Banana Bread - sift together flour, baking soda, baking powder and salt Banana Bread - Add dry ingredients and mix until well blended Banana Bread - pour into greased baking pan, and cook Banana Bread

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Frugal Recipes: Melon Pickle Recipe

Cantaloupe Spicy Melon Pickles
Spicy Melon Pickles
Author: Lori Forster
Prep time:
Cook time:
Total time:
Serves: 5 12oz jars
Ingredients
  • 13 c. cantaloupe, cut into 1″ balls or cubes
  • 3 c. vinegar
  • 2 c. water
  • 2 sticks cinnamon
  • 2 t. whole cloves
  • 1 t. whole allspice
  • 1 t. ground nutmeg
  • 4½ c. sugar
Instructions
  1. Combine vinegar, water and spices in a large sauce pot. Bring to a boil.
  2. Reduce heat and simmer five minutes. Remove from heat; add melon; and let stand 1½ to 2 hours. Add sugar to sauce pot. Bring to a boil, stirring to dissolve sugar.
  3. Reduce heat and simmer 45 minutes or until cantaloupe becomes slightly transparent.
  4. Pack melon balls into hot jars, leaving quarter inch head space.
  5. Pour hot syrup over lemon balls, leaving quarter inch head space.
  6. Remove air bubbles.
  7. Adjust caps.
  8. Process 10 minutes in boiling water bath.

 

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Frugal Recipes: What to do with Overripe Kiwi

Kiwi Bread

If you ever find yourself lucky enough to get a bunch of Kiwi on sale – eat it up, OR let it get a few days old, and make these!

Kiwi Muffins/Bread
Author: Lori Forster
Ingredients
  • 10 overripe kiwi
  • 5 C. all purpose flour
  • 2 1/2 C. sugar
  • 1/4 C. brown sugar
  • 2 1/2 tsp. baking soda
  • 2 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 5 eggs
  • 2 1/2 C. Milk
Instructions
  1. In a bowl, sift flour, and spices. Add both sugars. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in kiwi. Fill sprayed/greased muffin pan three-fourths full per cup. Bake at 425 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 50 muffins. Cook and freeze.

 

Overripe KiwiKiwi choppedKiwi MuffinsKiwi Bread MixedKiwi Bread CookingKiwi Muffins

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Frugal Recipes – What to do with Overripe Tomatoes

Lots of Tomatoes

Don’t despair when your garden starts producing more tomatoes than you can use in a day! Let them sit aside and get nice and ripe, then make soup!

Tomato Cream Soup
Author: Lori Forster
Serves: 2
Ingredients
  • 1 Tbs olive oil
  • 4 overripe tomatoes, diced
  • 1/2 shallot, minced
  • 3/4 tsp garlic salt
  • 1/8 tsp pepper
  • 1/2 tsp paprika
  • 1/2 C. whipping cream
Instructions
  1. Heat oil, then turn heat to medium.
  2. Saute shallots, but do not brown.
  3. Add tomatoes, garlic salt, pepper, and paprika.
  4. Cook 10 minutes or until tomatoes begin to fall apart.
  5. Put into food processor, and mix on medium for 3 minutes.
  6. Pour mixture through strainer to remove skins and seeds.
  7. Reheat if needed.
  8. Serve with Grilled Cheese or crusty bread. Makes 2 servings

 

Tomato Soup Ingredients Slice Tomatoes Tomatoes Cut Shallot Cook shallot in oil Tomatoes in Pan Tomatoes Seasoned in pan Cooked tomatoes in food processorTomato soup - blended Tomato Soup - straining Tomato Soup

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What’s on the Menu – Mango Pork Chops

Mango Pork Chops

 

I served this with some leftover angel hair pasta, that I doctored up with some green onion, bacon, and cheeses.

Mango Pork Chops
Author: Lori Forster
Serves: 4
Ingredients
  • 4 pork chops
  • 1 large mango, cut into slices
  • 1 small onion
  • 2 cloves garlic, or more to taste
  • 1 teaspoon ginger
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1/2 cup water
  • salt and pepper to taste
Instructions
  1. Peel the mango and slice. Set the slices aside. Chop onion and garlic. Mix diced mango, onion, ginger, cayenne pepper, garlic, salt, pepper and water in a saucepan. Simmer until onions are soft and mixture is thick, but not dry, about 10 minutes. Add a little more water, if necessary. Set aside.
  2. Coat your pork chops with some salt and pepper, and cook your pork chops as you desire – I used my rotisserie grill – cook to desired doneness.
  3. Serve chops with sauce spooned over and around them with slices on top.

 

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How to Make Snow Cream

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[vc_row][vc_column][vc_column_text]Snow Cream[/vc_column_text][vc_column_text]When it snows around here, and that is NOT often, my son BEGS for me to make snow cream for him. Who does not love this stuff? I make lots and freeze for eating later once the snow is long gone. First, of course, you have to go and collect your snow.

How to Make Snow Cream
Author: Lori Forster
Ingredients
  • 8 C. snow (approximate)
  • 1 C. whole milk (or half-n-half, if you want a richer flavor)
  • 2 tsp. vanilla extract
  • 3/4 C. sugar
Instructions

Put all in your food processor and blend away. You can add milk as needed to make it more or less creamy. I like to put nutmeg on mine once served. Delicious![/vc_column_text][/vc_column][/vc_row]

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Menu Plan Monday – 1/10/11 to 1/16/11

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.

This week I really had to do some stretching, so most of my meals are simple, and created from only what I had stocked in my freezer.

Here is this weeks menu:

MondayMango Pork ChopsRice and Broccoli Bake – Angel Hair Parmesan

Tuesday – Rotisserie Chicken – Skillet Garlic New Potatoes

Wednesday – Tacos

ThursdayBeef Stroganoff

Friday – French Bread Pizza

Saturday – Leftovers

Sunday – Parmesan-Dijon Chicken

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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What’s on the Menu – Crockpot Lasagna

Slow Cooker Lasagna
Crockpot Lasagna
Author: Lori Forster
Ingredients
  • 1 Tbs. olive oil
  • 1 lb. ground beef
  • 1 green pepper, diced
  • 1 onion, diced
  • 1 tsp. garlic powder
  • 1/8 tsp. pepper
  • 1 28-oz. jar of spaghetti sauce
  • 1 package frozen cheese ravioli
  • 2 cups shredded mozzarella cheese
Instructions
  1. Heat oil in large skillet over medium heat, and add onion and pepper. Cook 3-5 minutes, or until the onion is translucent. Pour into a small bowl, and set aside. Brown ground beef, and drain. Mix in pepper/onion mixture. Stir in garlic powder, and pepper.
  2. Spray crockpot with non-stick cooking spray. Spread 1 cup sauce on the bottom and layer with half of the ravioli. Then layer with half of the meat mixture. Sprinkle with half of the cheese and another cup of sauce. Repeat until you use all ingredients, making sure that you sprinkle cheese on top as last layer. Bake on low for 3-5 hours.

 

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