Up and Coming in our house:

Red Beans and Rice for Sunday Dinner and later this week Larry's Macaroni salad


From the website on Better budgeting which can be found here:

http://www.betterbudgeting.com/index.htm





Larry's Macaroni Salad
by Larry Wiener

"Larry, would you be able to make your macaroni salad for... ?" That’s something I hear at work, church, with the family – so many times when there’s a get-together with food. It’s an easy, tasty recipe to make (don’t worry – I’ve included it here), and I’m glad to do it. And how I do it will show you a principle of black belt shopping put to use.

* * *

The three main non-perishable ingredients in the salad are macaroni, mayonnaise, and relish. I know I am going to be using these ingredients regularly, so I buy them when I can at the lowest price and keep them around. That way all I have to go out and buy are the perishables.

In my area, mayonnaise goes for about $3.25 a quart at the supermarket. Quite regularly, however, with a sale and a coupon I can get it at the store I use (for my coupon runs), for about $1.00. I do that whenever I can.

The macaroni usually goes for about $1.08 a pound at the local full service supermarket, but I can pick it up for 50 cents a pound at a dollar store. Sometimes the supermarket has it on sale for less than that. Trader Joe’s carries it for about 69 cents a pound if neither of those sources is available. I buy that in bulk. The relish I use is about $1.40 to $1.80 for a 1 lb. jar. I pick that up at the dollar store for $1.00

I figured it out that to make the salad would cost $4.45 for those ingredients if I bought them at my local store with no sales our coupons. The way I buy them, they cost $2.55. All it takes is a little planning ahead.

Of course I do this with much more than the ingredients for macaroni salad. In my area, I know of many of the items I need that go on sale on a regular pattern. I just use a coupon then and pocket the savings. Certain items are best bought at dollar stores and I know what those are. In other cases the combination of the coupon and sale gets me a better deal than the dollar store.

All this sounds very time-consuming, but it really isn’t, especially since it saves emergency trips to the store because I always have a lot of non-perishables around.

Here are some tips that allow me to work this system on a regular basis. Details may differ for your area, but these work for me:

Do a dollar store run every now and then. Buy a few weeks’ worth of the items that are best bought there (for me, those include pasta, relish, dishwasher detergent, lentils, juices and sometimes soups).
Figure out how to work the coupons in your area. In my case, I know that one certain chain doubles coupons and often has items on sale the same week the coupon comes out in the paper. This saves me all the filing and sorting of coupons that otherwise might keep me from doing the system (I do save a few coupons for items that don’t go on sale that same week, but not many).
Consider warehouse stores for items you buy in bulk. Make regular runs if you have one in your area (this is not a big part of my plan because the coupons are so good here).
Buy perishables only in the amount that you will use before they go bad.

This system probably saves me about $100 a month as a single person who eats out a time or two a week. A family of four could easily save $300 a month.

Last but not least, here’s how to make the macaroni salad

LARRY’S MACARONI SALAD

3-4 stalks celery

2-3 green onions

1 ½ - 2 lbs. macaroni

About 2 cups mayo

About ½ cup sweet relish

1 green pepper

Mustard (to taste)

Seasoning to taste

Chop up celery, green onions, and green pepper in a food processor if you have one. Cook macaroni. Mix all the ingredients together. Vary proportions, sizes, etc. to size or group and taste. Season with pepper, dry onion soup, or whatever you like. Chill and enjoy.

Friday's Shepherd's Pie

Shepherd's Pie

- 21 of Our Favorite Recipes!
Copyright © by Michelle Jones, editor of BetterBudgeting.com

Recipe #1 - This is Our Family Recipe!

While this is not a quick recipe to prepare and requires making a bit of a mess in the kitchen, it is pretty simple to make, very frugal, and absolutely delicious! It's also great for entertaining company and can easily be doubled using a 9x13 baking pan. Everyone always love my version of Shepherd's Pie (even our kids--who hate mushrooms), so I hope you will enjoy it too!

Ingredients:

1 lb. ground chuck (or regular ground beef, ground turkey or whatever's on sale)
1/4 medium onion, chopped
2 carrots, peeled and sliced diagonally
1 c. sliced mushrooms
6 medium potatoes, boiled and mashed (add milk, salt and butter as usual)
1 pkg. brown gravy mix
3/4 c. shredded sharp cheddar cheese

Directions:

Brown ground chuck with chopped onions and drain, then set skillet aside while finishing the next steps. In three separate pots cook carrots, sauté mushrooms in a dab of butter and prepare mashed potatoes if not already done.

Prepare gravy per package directions and add to ground beef, along with carrots and mushrooms. Cover and simmer on medium heat for a few minutes until thickened. Place beef mixture into a medium sized casserole dish and cover with mashed potatoes.

Drag a fork over the top of potatoes and sprinkle with the amount of cheese desired. The more the better (just be sure to buy it on sale!) Place in 350-degree oven just long enough to melt the cheese. YUM!!

Car Hoppin' Chicken Strips!

I will have to post pictures later but the kids are cooking (mostly) tonight! I win!

A recipe out of the Better Homes and Garden's NEW Junior Cookbook. They love this book and they love to help. Honestly, I love to have the bulk of dinner taken care of by someone else occassionally.


Car Hoppin' Chicken Strips!

4 medium boneless, skinless chicken breast halves almost 2 lbs.

1 c bite sized cheese crackers (reg or reduced fat) We are using Garlic Parm. Cheezits today

1/4 c fine dry bread crumbs

1/2 c buttermilk (or milk)

1 recipe Honey mustard dip if you like.

Preheat oven to 400 degrees. I use cooking spray to grase the pan instead of shortening here. I should also mention we have 6 people here on Brady Bunch weekends so we double the recipe above.

On the cutting board use the sharp knife cut each breast half into six strips. If tenderloin strips are on sale I buy these instead because I am pretty sure that if I send one of my step kids home missing a finger someone would notice. I really don't feel like dragging 6 people to the ER either. If they aren't on sale Dad or I take care of this part.

Put crackers in a plastic bag and seal. Let kids crush the crackers. Stress not breaking the bag because my boys always try. Pour the crushed crackers into the pie plate. Add the bread crumbs. Mix with wooden spoon. Or combine in bag, shake to combine and pour into pie plate.

Pour buttermilk into the medium bowl. Dip each piece of chicken into the buttermilk, turning to coat completely.

Roll each chicken piece in crumb mixture in pie plate. Press crumbs onto chicken pieces so that they stick. Place coated chicken strips into prepared baking dish/pan.

Bake for 15- 20 minutes or until no pink color is left in the center of the chicken and the crumb mixture is golden brown. Turn off oven.

Honey Mustard Dip

In a small bowl put 1/2 c low fat mayonaise dressing or salad dressing, 4 tsp dijon-style mustard, and 1 TBSP honey. Stir with Wooden Spoon to mix.


Also on tonight's menu:

EVERY ASK LINGUINE SALAD

1 lb. pasta (linguine or tri-colored pasta) ***I used Farfalle***
1 (8 oz.) Wishbone Italian dressing
1/2 bottle McCormick Salad Supreme
1 cucumber, diced
1 onion, chopped
3 tomatoes, diced
3 stalks celery, chopped
1 tbsp. Parmesan cheese
Garlic salt to taste ***Also, I used minced garlic here and found no salt needed***

Cook pasta according to directions. While pasta is cooking, combine dressing, salad supreme, garlic salt, Parmesan and vegetables. Drain pasta, combine with vegetable mixture. Refrigerate overnight and toss. Pepperoni may be added.

Pistachio Salad Dessert
Copyright © 2002 by Michelle Jones, editor of BetterBudgeting.com

This classic dish is always a crowd pleaser, but did you know it's really cheap to make as well?

Ingredients:

1 small box Jell-0 Instant Pudding, Pistachio Flavored

1 regular sized can of crushed pineapple, do not drain

1 c. mini-marshmallows

1 c. chopped nuts

1 small container of Cool Whip

Green food coloring

Directions:

* Put undrained can of crushed pineapple into a large bowl, add dry pudding mix and combine well.

* Add marshmallows and nuts.

* Fold in Cool Whip.

* Chill in fridge for several hours or overnight.

Wednesday- Queen of the Ranch Chicken Ole!

In honor of our upcoming jaunt to San Antonio to visit lovely people and places I decided to have a Texican Dinner.

I took my Husband's Grandma's recipe and combined it with a Chronicle recipe to make my own recipe. It may still require some tweaking but it was pretty good cold!

10 - 12 corn tortillas
3-4 cups cooked chopped chicken
1- 10 3/4 oz can Cream of Chicken
1- 10 3/4 oz can cream of Mushroom (I use Fat Free on both)
1- 7 oz jar salsa (your choice on the hot factor. I used Mild for the kids But medium may be better)
1- 10 oz can rotel (again Mild)
1 c sour cream
1 medium chopped onion
Chili powder & Garlic salt to taste. I added Lots of Garlic powder to a little garlic salt.
Grated cheese. It calls for cheddar which my hubby doesn't like so I use Mexican mix to compromise. I never follow the recipe on cheese. I use however much I see fit.
Hot Chicken stock (or broth)

Preheat oven to 350 degrees. Get out your casserole dish and spray it with non-fat cooking spray. Dip the tortillas in hot stock and layer along bottom of casserole. One says to tear them. I used a round casserole dish so I tore some and left some whole. Then I mix the chicken and everything but the cheese together. I put some on the tortillas, then add cheese (my preference), more soaked tortillas, more chicken yumminess mix and cheese. I topped with more torn, soaked tortillas and more cheese.

Bake at 350 for 30-45 minutes. Makes 8-10 servings . We freeze the rest and husband takes it for lunches.

Monday Dinner Tortilla Chip Pie!

2 - 15 oz cans kidney beans, drained OR 1 cup of dry beans, cooked tender (about 3 cups of cooked beans)
1/2 to 1 pound ground beef or turkey
1 tablespoon dry onion
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon EACH garlic powder and oregano
1/8 teaspoon pepper
15 oz can tomato sauce
3 cups whole grain corn chips or tortilla chips (read the label)
1 or 2 cups shredded cheese
I start the kidney beans in the morning, bringing them to a boil in a quart of water, and then letting them rest for an hour. Then I simmer them until they are tender and refrigerate them until suppertime. If you didn’t want to cook your beans from scratch, you could use canned beans.
Get your hamburger and start it to frying in a big iron skillet. Break it up into small pieces as you go along. When it is done clear through drain off the fat if necessary. Put the beans, seasonings, and tomato sauce in the skillet with the meat. Stir it all up and simmer it for a few minutes to blend the flavors. If necessary you may add a little water, but remember you want it thick: sort of like sloppy joes. If you add too much water then you can simmer it on the stove until it thickens up to your liking.
When the mixture is good and hot, turn it into a 9″ by 13″ pan. Sprinkle the cheese on top, and then scatter the corn chips or tortilla chips over all. I casually jab the mixture with my fork or spoon to coax some of the chips into the meat mixture. You don’t want them all in the meat because they will get soggy. But the dish tastes best with a few of the chips soaking up the pan juices. Place the pan into the oven and bake at 400° for about 20 minutes. When the cheese is melted and the sauce is bubbly, the dish is done.
To serve, place a handful of lettuce in a bowl. Top it with a a big scoop of the tortilla chip/meat mixture. Then add fresh or canned tomatoes and yogurt or sour cream. I sprinkle mine with hot pepper flakes but this is a personal choice. Children usually don’t care for red pepper flakes but many adults find them refreshing. Tommy, my persnickety eater, finds this recipe much to his liking. Doubled, it is nice for buffet service at large gatherings. If you double the recipe bake it in two pans. I think of this recipe as healthy junk food. It serves between 8 and 10.

Sunday Meatloaf and Mash Potatoes!

OK, well we didn't really cook Friday night. Last night the husband made Beef and Macaroni which is his paternal Grandmother's recipe. I'll post it next time I make it but I didn't get any pics because I've been feeling kind of bleh this weekend. So, here we are at SUnday where I added some strawberry to my golden blonde hair. and I have decided to make Meatloaf as my mood strikes.

So, here is the trick......... ready???

There isn't one I have found yet. I have a recipe from Hillbilly Housewife, I also have one from my Mom-in-law, but today is Mealoaf at my fancy.

I took roughly 1 1/2 lbs ground beef and added herbs, spices, egg, and bread crumbs. Oh, and HORSERADISH! I mushed it into a pan and stuck it in the oven to cook for an hour and a half. Since it is still there I have no final pictures for you. But I have one of it in my lovely oven if you like. And I will delight you with a picture of my newly colored hair. Lucky you!

I'll post another picture after dinner is served.

Wednesday night

Well, I was all cooked out tonight so we agreed to order pizza!

I think we are having left over pizza on THursday evening before we go out to the movies with our NASA family. Star Trek is calling our names! I enjoy Stephen's coworkers a lot, they are a great group!

Stir Fry Tuesday!

OK, so I cannot give you the recipe for this one because it is always dependent on what I have laying around. Take your favorite meat, I happen to use Chicken, and cook it in the wok with olive oil. Remove. Dump your veggies in with the remaining juices, which could be broth, teryaki sauce or any other stir fry sauce. Let cook to desired tenderness and add spices that tantalize your tongue. Add chicken back to veggies, toss and let warm up and meld. Serve. I add ramen noodles to it just to get a starch in there but you could serve it with rice as well. I have done this with minute jasmine rice in the past.

Viola! Enjoy!

Tuesday late afternoon

Dinner is still up in the air. We got some yummy garden veggies from my In-Laws so I was thinking stir fry. We'll see what the husband says.

Monday, Monday

I satyed with my Mom last night and we had Fried Chicken from Kroger. It was yummy.

Mother's Day

Mother's Day was leftover day here at our house.

THe curry powder did the trick for the Chicken Broccoli Casserole.

That is all.

My Gastro Tour Blog

http://mygastrotour.blogspot.com/

If you guys want to read a great blog, check out my friend Don's blog. I think it is great even though he refers to himself as an amateur foodie. It is witty and intelligent but very honestly written. To top it all off, he has a beautiful family that he includes pictures and stories about.

Chicken Broccoli Casserole

Chicken & Broccoli Casserole
1/4 cup margarine
1/3 cup flour
1/4 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups chicken broth (made from 3 bouillon cubes)
1-1/2 milk OR 12 ounce can evaporated milk
3 cups frozen or fresh broccoli
4 ounce can of mushrooms, undrained
2 cups cooked rice
2 cups cooked, chopped chicken
1 cup shredded cheese
In a large 4-quart sauce pan, melt the margarine. Stir in the flour, making a smooth paste. Add the pepper and salt and stir to combine. Gradually whisk in the chicken broth and milk or evaporated milk. Stir it up a lot so there aren't any lumps. Bring the mixture to a boil over medium heat. Cook and stir for a minute, or until the sauce is nicely thickened. Add the broccoli and simmer it for a few minutes to cook it briefly. Stir in the mushrooms, rice, and chicken. Turn the mixture into a large oiled casserole dish, at least 2 quarts-size or slightly larger. Sprinkle the cheese on top of the dish, and bake at 400° for about 25 minutes, or until the cheese is melted. This one is very good for company, especially when prepared with evaporated milk, although this does raise the cost of the casserole by about 40 cents. If I was really watching my pennies, I would use regular reconstituted milk, and use the extra money to buy the mushrooms. The mushrooms really make this dish good.


(c) www.HillbillyHousewife.com - For Personal Use Only

This recipe was good, but a tad bland. Use your imagination and use some seasoning. When I warm it up I think I will add some curry seasoning.

Saturday Dinner

I am not feeling 100% today so I have decided to indulge in a moment of solace before dinner. A nice steamy cup of chamomile tea to ease my throat's complaints.

I'll be back later with tonight's dish:

Chciken and Broccoli Casserole with Peaches and Cottage Cheese. The peaches and cottage cheese are optional, of course!

Cowboy Casserole

1 medium onion, chopped
1 1/4 lbs 90% lean ground beef drained, and patted dry
6 medium potatoes sliced but unpeeled
1 clove of garlic minced
16 oz kidney beans (I used a pound of fresh cooked)
15 oz can diced tomatoes mixed with 2 Tbsp flour---or--- 1 10 3/4 oz can of condensed tomato soup
1/4 tsp salt
1/4 tsp pepper

1. Layer onions, ground beef, potatoes, garlic, and beans in the slow cooker.
2.Spread tomatoes or soup over all. Sprinkle with salt and pepper
3. Cover. Cook on Low 5-6 hours or until potatoes are tender.

Exchange List:
Starch 2.5
Vegetable 2.0
Meat, Lean 2.0

Up and coming

Friday's dinner comes to us once again from the "fix it and Forget it Diabetic Cookbook'.

Tune in for the recipe to Cowboy Casserole.

http://www.amazon.com/Fix-Forget-Diabetic-Cookbook-Slow-Cooker/dp/1561484601

Thursday Dinner

Oh yea! Mom gets lucky tonight.

My husband's company is having a dineer tonight at JSC. He is a contractor on site doing stuff for NASA. Tonight they are serving up fajitas for dineer.

No cooking, I am psyched! Free food, no dishes, no mess... I am totally there!

SO here is a picture of Chocolate Face after eating a yummy homemade cupcake!

Fried Chicken!

I was away at an appointment all day on Wednesday so I didn't have time to prepare anything, So, we had Kroger Fried Chicken instead.

MOVE OVER KFC!! Kroger Fried chicken is moist and delicious with better service and less trips to fix order screw ups. (NONE) The KFC/A&W in Friendswood on FM528 sucks ass. I have never gotten out of there in one try. They always screw up our order and I always have to drive back there. YOU SUCK FW KFC!!

Creamy Chicken & Noodles

I get this recipe from the 'Fix it and Forget it Diabetic Cookbook'



I love this cookbook! I can make comfort recipes and they won't jack up my blood sugar. The family doesn't even notice that these meals are good for them!

2 c sliced carrots
1 1/2 c chopped onions
1 c sliced celery
2 Tbsp snipped fresh parsley
bay leaf
3 medium sized chicken leg and thighs (about 2 lbs) skin removed
2 10 3/4 oz cans of 98% fat free reduced sodium cream of chicken soup
1/2 c water
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 c peas
8 oz dry wide noodles cooked (I used No yolks)

1. Place carrots, onions, celery, parsley, and bay leaf in bottom of crock pot.

2. place chicken on top of veggies.

3. Combine soup, water, thyme, salt, pepper. Pour over chicken & vegetables.

4. COver. Cook on low 8-9 hours or on High 4-4 1/2 hours.

5. Remove chicken from slow cooker. Cool slightly. Remove chicken from bones, cut into bite-sized pieces and return to crockpot.

6. Remove and discard bay leaf.

7. Stir peas into mixture in crockpot. Allow to cook for 5- 10 more minutes.

8. Poor over cooked noodles. Toss gently to combine.

9. Serve with crust bread and a salad.

Exchange lists:
Starch 2.0
Carbs 0.5
Vegetable 2.0
Mean (lean) 2.0

Hamburger Pinwheels

Do yourself a favor and spend the extra money to use crescent dough. We did not like the dough on it at all. When I make this again I plan on using crescent dough or philo dough for a flakier crust.

Hamburger Pinwheels, mac n cheese, & green beans

That's right folks, another forage into the world of Hillbilly Housewife! I really love this website. Many of her recipes oare quick, easy, and no nonsense meals. That is my kind of cooking during the week.



Dough:
3 cups flour
1 teaspoon salt
1 tablespoon baking powder
1/3 cup shortening
1 cup milk (or a little less)
Filling:

1 pound ground beef
1 small onion, chopped
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
I usually make the filling first, so it has a chance to cool down. Fry the hamburger in a skillet until it is crumbled into small pieces, and grey all over. Cook the onion with it if you like (I always do). Drain or spoon off some of the fat. Don't get rid of all of the fat. You need some of it to absorb the flour. So after you have spooned off most of the fat, add the flour, salt and pepper. Stir it up until the flour is dissolved in the fat. Add the milk and continue stirring until the mixture thickens considerably, and boils. Boil for a minute and remove the filling from the heat. If you want to cool it down quickly, transfer the filling to a bowl and put it into the fridge or freezer while you prepare the dough. This is what I usually do. It also gives me a chance to wash the skillet before anything sticks to it unmercifully.

To make the dough, get out a big bowl. In it combine the flour, salt and baking powder. Add the shortening. Use your fingers or a fork to mash in the shortening until the mixture is crumbly. Stir in the milk, forming a nice, slightly stiff dough. Knead it about 8 or ten times to get the gluten in the flour activated a little bit. Rip a piece of waxed paper off of the roll. Place it on your counter and pat the dough into a thick rectangle on top of it. Use a rolling pin or sturdy jar to roll the dough out into a big rectangle, about 1/2 an inch thick, or a little thinner.


Spread the cool filling onto the dough, like spreading butter on bread. Spread it to within 3/4" of the edges. It is good to cool the filling down because hot filling is challenging to work with. Warm filling is acceptable. Now, using the waxed paper to help, roll the dough up like a jelly roll, peeling back the waxed paper as you roll. Form a long cylinder of dough and filling swirled together. Toss the waxed paper in the garbage. Slice the roll with a sharp knife into 12 or 15 pieces. Lay the pieces on an oiled cookie sheet, rearranging them slightly so they are pretty and pinwheel shaped if necessary. Bake at 425° for about 20 minutes. These are good served with Italian Tomato Sauce or canned tomato sauce, or Cheese Sauce or Tomato Gravy or even plain old ketchup. I like them with steamed broccoli and carrot raisin salad, and macaroni and cheese. Kids like these pretty well.


THey are in the oven now and not pretty, but really these guys don't care about presentation. THey are hungry males. I'll try and post a pic tonight. I should have last night.

Join us tomorrow, we will be making creamy chicken and noodles from the Fix it and Forget it cookbook. Crock pot recipes for Diabetics!!

What's cooking at Casa de Shack?

I think I shall start posting blogs on what is cokking at our house. I love to cook and more I love to experiment a lot. So, I will share it with you. Now I love to find recipes online. If I post a recipe from your page here, I will post a link back to you. If you don;t like it, well then you can just go to send me a message and I will fix it for you.

So, here goes.....

First off, the economy sucks hard. HillbillyHousewife.com makes the shopping/cooking/eating part way better. Tonight's recipe come from her site.

2 - 15 oz cans kidney beans, drained OR 1 cup of dry beans, cooked tender (about 3 cups of cooked beans)
1/2 to 1 pound ground beef or turkey
1 tablespoon dry onion
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon EACH garlic powder and oregano
1/8 teaspoon pepper
15 oz can tomato sauce
3 cups whole grain corn chips or tortilla chips (read the label)
1 or 2 cups shredded cheese
I start the kidney beans in the morning, bringing them to a boil in a quart of water, and then letting them rest for an hour. Then I simmer them until they are tender and refrigerate them until suppertime. If you didn’t want to cook your beans from scratch, you could use canned beans.
Get your hamburger and start it to frying in a big iron skillet. Break it up into small pieces as you go along. When it is done clear through drain off the fat if necessary. Put the beans, seasonings, and tomato sauce in the skillet with the meat. Stir it all up and simmer it for a few minutes to blend the flavors. If necessary you may add a little water, but remember you want it thick: sort of like sloppy joes. If you add too much water then you can simmer it on the stove until it thickens up to your liking.
When the mixture is good and hot, turn it into a 9″ by 13″ pan. Sprinkle the cheese on top, and then scatter the corn chips or tortilla chips over all. I casually jab the mixture with my fork or spoon to coax some of the chips into the meat mixture. You don’t want them all in the meat because they will get soggy. But the dish tastes best with a few of the chips soaking up the pan juices. Place the pan into the oven and bake at 400° for about 20 minutes. When the cheese is melted and the sauce is bubbly, the dish is done.
To serve, place a handful of lettuce in a bowl. Top it with a a big scoop of the tortilla chip/meat mixture. Then add fresh or canned tomatoes and yogurt or sour cream. I sprinkle mine with hot pepper flakes but this is a personal choice. Children usually don’t care for red pepper flakes but many adults find them refreshing. Tommy, my persnickety eater, finds this recipe much to his liking. Doubled, it is nice for buffet service at large gatherings. If you double the recipe bake it in two pans. I think of this recipe as healthy junk food. It serves between 8 and 10.


YUMMY