Archive for 'Budget Recipes'
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I recently had the opportunity to sample Green Mountain coffee as part of a bzzAgent Campaign.
One of the benefits of Green Mountain Coffee is that it is Fair Trade Certified. What is Fair Trade you ask?
With flavorful Fair Trade Certified™ Green Mountain Coffee®, you’re ensuring a better cup of coffee for yourself and a better quality of life for farmers. Your purchase doesn’t just impact farmers — it benefits the surrounding communities, too. How so? Fair Trade:
- Helps farmers get a fair price for their beans
- Improves working conditions
- Assists in protecting the environment
- Supports community development with projects resulting in new schools, roads, health clinics and safer drinking water
For more information on Fair Trade see: Fair trade coffee
Below is a family long time favorite recipe. It comes from my well used and falling apart copy of Better Homes and Gardens Crockery Cooker Cook Book (circa 1976). I make a few (adaptions) but otherwise this is still a great hardy meal.
3 tablespoons all-purpose flour
1 teaspoon salt
1 lb beef stew meat, cut in 1/4 inch pieces
2 tablespoons (canola) oil
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried oregano, crushed
1 10-ounce package frozen peas (or canned – my husband doesn’t like peas so I serve the on the side)
1 15-ounce can beef (or cheese) ravioli in sauce
2 tablespoons snipped parsley
In plastic bag combine flour, salt and pepper.
Add beef cubes, a few at a time, shaking to coat. In
skillet brown meat quickly in hot oil. Add onion,
garlic, and oregano; cook till onion is tender but not
brown. Transfer to crockery cooker. Add 1 cup water.
Cover; cook on low heat setting for 8 to 10 hrs. Turn
cooker to high heat setting. In strainer rinse peas
under hot water to separate; stir into beef mixture
with ravioli and parsley. Cover and cook till heated
through, about 30 minutes longer.
My husband loves Bob Evan’s Sausage Biscuit and Gravy for an occasion breakfast treat on weekends. Our local Bob Evans is really quick and I can a healthy breakfast and still follow my Weight Watchers Plan.
I also make this great treat at home for a quick or last minute dinner. I purchase the sausage when it on sale and freeze the chubs for future use. Below is the recipe from Bob Evans for the Gravy. I think it is important to use the Bob Evans Brand of sausage. I have tried other brands and it just does not taste the same.
Prep time: 5 minutes
Cook time: 15 minutes
Serves: Makes 4 servings
1 pound Bob Evans Original Recipe Sausage Roll
1/4 cup all-purpose flour
2 cups milk (I use 2% without any loss of taste)
Salt & black pepper to taste
*dash of nutmeg to taste (this is my own add in)
8 prepared biscuits
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.
I have subscribed to lots of company newsletters and each week I noticed great recipes. Today I would Like to feature a recipe that caught my eye and will be making. This recipe comes from the Smithfield Company.
Sauteed Pork Chops with Jalapeno Garlic Sauce and Spicy Mac and Cheese
Sauteed Pork Chops with Spicy Jalapeno Garlic Sauce – Servings: 4
- 4 (6-ounce) Smithfield boneless pork loin chops, about 1-inch thick
- 4 fresh jalapeno peppers
- 1/2 small red onion, cut into wedges
- 4 large garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 1/2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1/4 cup orange juice
- 1/4 cup olive oil, divided
Preheat oven to 375 degrees F. Rub jalapeno peppers, red onion and garlic with 2 tablespoons olive oil. Arrange the vegetables on a sheet pan and roast vegetables until tender, about 15 minutes. Allow the vegetables to cool slightly and peel the garlic. Add jalapenos, red onion, garlic, oregano, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and orange juice to a blender and puree until smooth; set aside. Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. Sprinkle pork chops evenly with remaining salt and pepper. Saute the pork chops for 6 – 8 minutes per side, or until cooked through. If working in batches, divide the olive oil appropriately. Drizzle jalapeno sauce over pork chops and serve.
Recently there have been a deals on canned beans, Old El Paso products and of course lots of cheese. If you have been stocking up these items here is a recipe I found on the Betty Crocker Website to use them up.
Set up layers of chicken, tortillas, cheese, beans and enchilada sauce in the slow cooker to create a dig-in favorite for dinner using Old El Paso® chopped green chiles, Old El Paso® green enchilada sauce and Progresso® black beans .
Prep Time:15 Minutes
Total Time:6:20 Hrs:Mins
- 2 cans (4.5 oz each) Old El Paso® chopped green chiles
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce
- 1/4 cup mayonnaise or salad dressing
- 12 corn tortillas (6 inch), cut into 3/4-inch strips
- 3 cups shredded cooked chicken
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 2 cups shredded Mexican cheese blend (8 oz)
- 2 large tomatoes, chopped (about 2 cups)
- 2 cups chopped lettuce
- 1/2 cup sour cream
One my favorite recipe books is the Great American Favorite Brand Name Cookbook. Pages are falling out of this book due to its continued use. Santa Fe Casserole Bake is a family favorite.
1 pound lean ground beef
1 package (1.25 ounces) Lawry’s Taco seasoning
2 cups chicken broth
1/4 cup all purpose flour
1 cup dairy sour cream
1 can (7 ounces) diced green chilies
1 package (11 ounces) corn or tortilla chips
2 cups (8 ounces) grated cheese Monterrey Jack or cheddar
1/2 cup sliced green onions with tops
In medium skillet, brown meat and stir until crumbly; drain fat. Add Taco spices and seasonings; blend well.
In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and chilies; blend well.
In a 13x9x2″ lightly greased glass baking dish, place 1/2 of the chips. Top with 1/2 of beef mixture, 1/2 of the cheese and 1/2 of the green onions. Layer again with remaining ingredients ending with green onions.
Bake uncovered, in 375F. oven for 20 minutes. Let stand 5 minutes before cutting.
Makes 6 servings.