This recipe is easy to make and stretches a long way. You can adjust how spicy it is to your liking.
Ingredients
- 1lb. Ground Beef
- 3 tablespoons Chili Powder
- 1 tablespoon of Tumeric
- 1 teaspoon onion salt
- 1 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- 1 clove garlic
- 1/2 small onion, diced
- 2 12-15 oz cans kidney beans
- 3 cups of rice
- 1 can tomato sauce
- 1 24-28oz Mexican Diced Tomatoes
- Hershey Cocoa Powder
- 1/4 cup of shredded cheese
1. Brown Ground Beef with onions and drain.
2. Put tomatoes, tomato sauce and kidney beans in a large pot over medium heat.
3. Add all spices and pressed garlic to the beans and tomatoes.
4. Add beef and stir until spices are mixed in. Simmer on medium, stirring frequently for 25 minutes.
5. Prepare Rice as per package. I use my Cuisinart rice cooker.. perfect rice every time!
6. Add one heaping teaspoon of unsweeted Cocoa powder to the Chili.
7. Serve chili over rice. Garnish with a sprinkle of cheese and parsley.
By: Debbie C.
On The Banks Of Stony Creek
Ingredients:
- 3 cups milk
- 4 Tbsp. cornstarch
- 3 eggs, separated
- 1 tsp. vanilla
- sprinkle of salt
- 1/4 cup coconut flakes
- 3/4 cup sugar
- 1 cooked pieshell (deep dish)
1. Put 2 1/2 cups of milk in a double boiler and heat.
2. In a separate bowl beat the egg yolks. Mix in the 1/2 cup of milk and the salt. Add the sugar and stir. Add cornstarch and beat until mixture is throughly mixed.
3. Stir mixture into the hot milk. Cook on stovetop until thickened. Add the vanilla and coconut.
4. Pour the coconut cream filling in a baked and cooled pie shell.
5. To make meringue beat egg whites until stiff, add 2 Tbsp. sugar and continue to beat. Put meringue on top of pie and sprinkle with more coconut on top.
6. Bake at 375 until brown.
I am not a big fan of Hamburger Helper from the box. However, my son likes it. This is my compromise! It is super easy and the kiddos love it.
Ingredients:
- 8 oz of Elbow Macaroni
- 1 cup Shredded Four Cheese
- 1 Can of condensed Cream of Mushroom Soup
- 3/4 can of water (using mushroom soup can)
- 3/4 lb ground beef
1. Boil pasta according to package.
2. Brown ground beef and drain.
3. Mix ground beef, mushroom soup, water and cheese in baking dish, reserve 1/4 cup of cheese.
4. Mix macaroni into beef mixture. Sprinkle remaining cheese on top.
5. Heat on 350 degrees for 20 minutes, until warm throughout and cheese melted.
By: Mrs. MoneySaver
www.mrsmoneysaver.com
This fabulous Chicken Tortilla Soup Recipe, sans the Tortillas looks just delish.
Ingredients
- 3 tablespoons canola or vegetable oil
- 1 tablespoon minced garlic
- 1 medium yellow onion, chopped
- 4 – 14.5 oz cans of diced tomatoes (about 58 oz total)
- 2 – 14.5 oz cans of corn (frozen works well too!)
- 2 – 15 oz cans of black beans
- 8 cups chicken broth
- 1/2 tablespoon cayenne pepper (or to taste)
- 1 tablespoon ground cumin (or to taste)
- 1 teaspoon dried bay, chopped bay leaves (you can substitute whole leaves if that’s what you have on hand)
- 1 tablespoon chili powder
- 1 small bunch of cilantro, chopped
- 1 lb boneless, skinless chicken breast
- Juice from one lime
1. Heat oil in large pot over medium heat.
2. Saute onion for 2 minutes, then add garlic. Saute for additional minute.
3. Add tomatoes, beans, corn, broth, bay leaves, chili powder, cayenne pepper, cumin, and cilantro. Bring to a boil.
4. Add raw chicken and reduce to medium-low heat. Cook for approx. 30 minutes, or until chicken is thoroughly cooked. As chicken breast sizes vary, so will cooking times.
5. After chicken is cooked through, remove chicken from pot and allow to cool for 10 minutes.
6. Shred chicken and place back in pot.
7. Add lime juice.
This is one of my favorite dips ever. Totally delish. Thanks to my wonderful hubby, he makes this dip and its always very good.
Ingredients
- 1 10 ounce chopped frozen spinach
- 1 package of shredded cheddar cheese
- 1 cup of mayonaisse
- 1 tablespoon of lemon juice
- 1 8oz can artichoke hearts
1. Cook spinach in microwave for 5 minutes. Drain all liquid from spinach.
2. Put spinach in paper towel and squeeze off all excess liquid. Make sure you get the excess liquid off, otherwise will be runny. Run knife through the spinach to chop it finely.
3. Drain artichokes. Mince artichoke hearts.
4. Add cheese, spinach and artichoke to bowl. Reserve 1/4 cup of cheese.
5. Mix 1 cup of mayo and add 1 tablespoon of lemon juice into the mixture. Mix thoroughly and put in baking dish.
6. Add remaining 1/4 cup of cheese to the top of mixture. Bake at 375 degrees for 40 minutes or until golden brown around the edges.
7. Serve with tortilla chips or with sour dough bread. Many times we will use a large bread bowl and put the dip inside.
This is a fairly easy quiche with lots of flavor. The one I made to illustrate this recipe was not so pretty. My pie shells were very cold and not pliable at all. When I tried to roll them out they broke into pieces, thus the kinda weird looking shells. However, it tasted wonderful!
Ingredients:
2 tablespoons of butter
1/2 small onion, minced
1 small package of frozen broccoli (chop stems off and discard)
1-2 small tomatoes (dice, use as much or as little depending on taste)
1 unbaked pie crust
3/4 cup mozzarella cheese
3/4 cup mexican cheese
1 clove minced garlic
3 eggs, well beaten
3/4 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 350 degrees.
1. Lightly saute onion, broccoli, tomatoes and garlic in butter over medium heat. Cook until vegetables are soft, but not soggy. Drain your veggies to make sure there is no excess liquid.
2. Spoon vegetables into pie crust.
3. Mix eggs and milk together. Beat slightly. Add salt and pepper.
4. Cover vegetables with cheese mix.
5. Pour egg/milk mixture over cheese and vegetables.
6. Bake in preheated oven for 30 minutes , make sure center has set. Let sit 5 minutes before serving. Quiche will settle.
By: Julie
www.angryjuliemonday.com
This is a quick and easy recipe submitted by Julie from Angry Julie Monday. It is very versatile and great for using up leftovers!
Ingredients:
- 1 pound of ground beef (you can use more than one pound, if you want)
- 1 package of taco seasoning mix
- 1 can of pinto beans
- lettuce shreds (you can shred yourself, but we are lazy and buy pre-shredded)
- 2 cups of shredded cheese (we use the pre-shredded Mexican style)
- Catalina Salad Dressing
- Tortilla Chips, Corn Chips, or Doritos-style chips
Optional Ingredients for Your Own Preference:
Chopped Tomatoes
Chopped Green Onions
Salsa
Ranch Dressing instead of Catalina
Thousand Island instead of Catalina
1. Brown ground beef and drain. Stir in taco seasoning mix.
2. Add pinto beans to beef (which has already been seasoned with the mix). Put on lid to skillet and let beef and bean mix simmer for 10-15 minutes, depending on how soupy the mixture is.
3. Set beef and bean mixture aside to cool.
4. Mix remaining ingredients in large bowl.
5. Add catalina dressing or dressing of your choice.
This is the final recipe from the Brined Turkey.
Ingredients
- 2 lbs turkey, cooked and cut to bite size
- 1 lbs sliced mushrooms
- 6 tablespoons butter or margarine
- 6 tablespoons flour
- 1 cup chicken broth
- 2 cups Kikkoman Pearl Original Soymilk
- 10 oz Spaghetti – do not use the entire 16oz box
- 1 cup parmesan cheese
- 1 cup mozzarella
- Salt & Pepper
1. Melt butter in hot pan.
2. Stir in flour; cooking until it starts to bubble.
3. Gradually add chicken stock, stirring until sauce thickens and then add soymilk an, salt pepper and cheeses.
4. Stir in mushrooms. Coat mushrooms with mixture.
5. Add Turkey to mixture and slow simmer on low. Meanwhile, cook pasta according to directions on package, simmer mixture while cooking pasta.
6. Drain pasta and mix turkey mixture in a non stick baking dish.
7. Bake at 450 degrees until heated through and cheese has melted.
Today’s recipe is still using the leftovers from my brined turkey.
This is a Turkey Corn Noodle soup. The recipe is very forgiving and is great to use up leftovers. It is super easy and can be made quickly.
Ingredients:
1 bag of wide egg noodles (I used whole grain for this particular batch)
1 can of corn (I used 2 small cans)
2 stalks of celery
1/2 small red onion
3 cups of water
32 oz of turkey or chicken broth
1/2 tablespoon italian seasoning
1/2 tablespoon of parsley
2 cups cooked turkey (chopped or shredded)
salt and pepper to taste
2. Chop celery and onion.
3. Shred or chop up turkey. I prefer mine in bigger chunks, this way when it cooks in the broth, it doesn’t become thin strings of meat.
4. In large pot combine all ingredients except for the noodles and bring to rolling boil. Reduce heat and simmer for 45-50 minutes. Cook egg noodles in separate pot according to package. Once cooked, add egg noodles to the soup. Stir well. Salt and Pepper to taste. Serve immediately. (If you notice that your broth has boiled down, you can always add more broth to the soup depending on what consistency you like it)
Recipe #2 uses the leftovers from the Roasted Brined Turkey.
I make my own pie crusts, but for the sake of this recipe, store bought is fine.
Ingredients
- 1/2 cup butter and 3 tablespoons butter
- 1/2 cup all purpose flour
- 1 teaspoon salt
- black pepper to taste
- 2 tablespoons of chopped onion
- 1 cup frozen peas
- 3 cups chicken broth
- 2 cups of cooked turkey (depending on how much meat you prefer)
- 1 carrot finely chopped (you may add more if you love carrots!)
- 2 stalks of chopped celery
- 2 potatoes, peeled and cubed
- 1 clove of pressed garlic
- 1 package of premade pie shells (not shown)
- 1 tablespoon of parsley
Oven Preheated to 400 F.
1. In large sauce pan melt butter – add pressed garlic.
2. Gradually blend in flour and salt.
3. Add in pepper and onion. Mixture will thicken. Don’t worry if it become slightly clumpy, just make sure all the flour is mixed in from the bottom of the pan.
4. Slowly pour in chicken broth, mixing frequent. The mixture should become smooth and thick. You will want to stir constantly to avoid lumps.
5. In a separate pan, add carrots and celery with butter. Saute lightly. (you will notice my celery is frozen. I tend to buy my vegetables in bulk and dice and freeze. This saves me both time and money)
6. While your vegetables are sauting, add the turkey and parsley to the sauce. Stir over medium heat 3-4 minutes.
7. Add vegetables in saute pan to mixture. Also add potatoes. Cook over medium heat for 3-5 minutes.
8. Place pie shell in round pan. Pour mixture into bottom pie crust. Be sure to leave enough room to cover the top with another pie shell.
9. Cover with additional pie shell. Pinch edges together. Make several small slits to allow steam to get out. (this doesn’t need to be perfect. Mine never look like the ones in the magazines.
10. Cook on 400 degrees for 25 -3o until crust is golden brown.
I am so excited about the 365 recipes in 365 days! I am hoping you will follow along and try some of the recipes.
What is the purpose of this? Well, one of the best tips for a frugal lifestyle is eating at home!
If you would like to submit a recipe, please email me!
You can see the recipes on the Cooking Page, they will not be showing up automatically on the home page – for those who strictly who want the deals.
