MorningStarFarms Made Meatless Monday Magnificent!

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!

Off to BiLo I Went

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.

And the family verdict…

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!

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Roasted Garlic Cauliflower Soup Recipe

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?

Roasted Garlic Cauliflower Soup
Author: Lori Forster
  • 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
  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: What To Do With 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.
  • 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
  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=””][vc_empty_space][vc_single_image source=”external_link” external_img_size=”400×220″ alignment=”center” external_style=”vc_box_shadow_border” custom_src=””][/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=””][vc_empty_space][vc_single_image source=”external_link” external_img_size=”400×220″ alignment=”center” external_style=”vc_box_shadow_border” custom_src=””][/vc_column][/vc_row]

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Frugal Recipes – What to do with Summer Squash

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
  • 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
  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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Frugal Recipes – What to do with Overripe 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
  • 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
  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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Bacon Vegatable Quiche

Bacon/Vegetable Quiche

12 slices bacon
1 green pepper, chopped
1 small onion, chopped
1 C. fresh mushrooms, chopped
12 eggs
2 C. Shredded Cheddar Cheese

Heat oven to 325ºF. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Add peppers and onions; cook another 3-4 minutes. Crumble in bacon. Remove from heat, and set aside.

Beat eggs with whisk until well blended. Mix in 1 1/2 C. of cheese, and bacon mixture. Pour into prepared pie crust. Top with the remaining cheese.

Bake 25-30 min. or until center is set. Let stand 5 min. before cutting to serve.

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