Deceptively Delicious - Macaroni and Cheese 1 - Success & Fail

Success? I loved everything about this recipe. From the texture of the noodles, (al dente - Barilla) , to the creamy sweetness of the sauce.

Madeline somehow KNEW there was something other than Cheese in it. However, she did scoop in a few bites. The next day I melted a slice of Kraft American cheese in it and she ate a few more bites than she did the day before.

I portioned out the servings in freezable containers. I hope they freeze well and that she will give it another shot soon.

Next time I try to make Mac & Cheese for her I am going to do Great Northern Bean puree in good ol' Kraft Macaroni. I think we may be able to better trick her that way.

Deceptively Delicious Recipe : Oatmeal Raisin Cookies - SUCCESS

M ate the Deceptively Delicious cookie with her lunch today. She didn't touch the raisin's or walnuts which I had expected. I may chop them next time.

She however did not like my own recipe for cheesy mashed potatoes. I used instant, because that is what we have! I should have known she wouldn't like instant potatoes, however, real potatoes have been added to the shopping list.

I didn't do an exact calculation on the cost to prepare the cookies. However, I had all of the ingredients. The Zucchini was from my parents garden. I estimate I spent 0. Since we are starting from here on out with a clean slate.

Frugal Strategies : How to Blanch and Shred Zucchini

I'm a girl who loves her sweets. So is my darling M. She really, really likes zucchini bread. I really, really love Zucchini Bread, the recipe I found here at http://www.allrecipes.com/, with 700+ reviews you really can't go wrong!

I also Blanche and shred my zucchini first. I feel that it increases the moisture content of the bread and it doesn't come out so tough and hard as my bread often did in the past.

I usually use the larger zucchini for this purpose since the yield is obviously greater with a bigger squash!

Preparation:

Wash, but do no not peel. Cut zucchini into 1”- 2" slices

Blanching :

Water-blanch for 3 - 8  minutes or steam-blanch for 1 to 5 minutes. It depends on the length and size of the zucchini that you are using. I usually blanch until the squash has just lost it's firmness.

Promptly cool in an ice bath and and drain.

Shredding:

Steam-blanch for 1 to 2 minutes until translucent. Shred with a cheese grater or food processor. Cool while draining.



Pack measured amounts into freezer bags and seal leaving at least 1/2 " of space.

Label and freeze.

Easy and Fast Tomato Bisque

We've got about 2 feet of snow where I live since last night and it's freezing outside, definitely making for a perfect soup day! There has always been something about tomato soup and snow days that really makes me happy. These days I like to take your standard condensed tomato soup and turn it up a notch. By adding a few additional ingredients you can have a soup that is a little more sophisticated and grownup but still satisfies the way it did when you were a kid! For around $4.00 you will get about 4 servings. Note: Prices are based on my local supermarket's offerings.

2 cans condensed tomato soup - $1.78

1 1/2 cans milk – appox. $.50

1/2 can water

1 can diced tomatoes $1.29

1 teaspoon dried basil to taste

1 tablespoon balsamic vinegar

1 tablespoon butter

1/2 cup grated parmesan cheese – approx. $.50

Combine all ingredients in a medium saucepan and stir well. Bring to boil on medium- high. Reduce heat and simmer for 5 minutes. I told you it was fast!

I serve my tomato bisque with toasted ciabatta croutons. To make croutons slice 1 ciabatta roll into slices about 1" thick and top with fresh grated parmesan. Toast in toaster oven until golden brown and parmesan begins to bubble. Cool and cut into cubes. Add croutons to soup before serving. Top soup with additional grated parmesan cheese. Note: My local grocery stores sells 6 ciabatta rolls for $2.79 or about $.47 each.

Crockpot Vegetable Beef Soup

My sister lives in Northern Colorado in the center of the agricultural region. She went to a working farm and collected red potatoes (for an incredible bargain!) and was sweet enough to share with us. It started to snow today and I always seem to want to use the Crockpot when the weather begins to cool! This wonderful recipe yields 12 hearty servings at approximately $12.00. You can enjoy on a cold day and have leftovers for a few lunches, it also freezes really well!

5 medium red potatoes, cubed

5 medium carrots, peeled and sliced – approx. $1.20

1 medium onion, sliced – approx. $1.00

2 pounds stew meat - $5.99

3 beef bullion cubes

6 cups of water

1 12oz canned diced tomatoes - $1.49

1 small head of cabbage, chopped $1.00

1 12oz bag frozen corn - $1.00 , on sale

Brown meat in skillet, remove and place in Crockpot. Add 2 cups of water and bullion cubes to the pan drippings and bring to a boil Reduce heat and stir. Simmer until bullion cubes are dissolved. Layer onions, potatoes, and carrots on top of meat. I use the layering technique when I use my Crockpot to ensure the vegetables that take longer cook (like potatoes and carrots) cook thoroughly. It also ensures that you don’t end up with soggy cabbage. Add can of tomatoes, bullion mixture, and additional 4 cups of water. Finish with cabbage and cook undisturbed for 5 hours on high. Stir and add corn in final 1 hour of cooking. I love to serve with toasted slices of fresh French bread and butter.

Spinach Artichoke Dip

I’m famous in my circle of friends for my spinach artichoke dip. I am always asked to take it to gatherings and I am always happy to oblige. Why? Mainly because we buy the artichoke hearts in a 65 oz jar at Costco and it’s a cinch to make! The artichoke hearts are fantastic in a variety of recipes and last for a very long time; the entire jar costs about $12.00!

I took this to pumpkin carving party today and it only cost me about $5.00. I also picked up the bag of baguettes for about $2.00, but I still managed to stay around $7.00 for a fantastic dip that is always a hit!

1 (10-ounce) package frozen chopped spinach -$1.00

1 cup canned artichoke hearts, roughly chopped - approx $1.50

½ medium yellow onion, chopped – approx. $.50

1/2 cup mayonnaise - approx. $.50

1/2 cup sour cream – approx. $.50

1 cup freshly grated Parmesan – approx. $1.00

1 tablespoon Balsamic Vinegar

2 teaspoons chopped garlic (2 cloves)

1 teaspoon red pepper flakes

1 teaspoon olive oil

Preheat the oven to 350 degrees F.

Sauté onions and chopped garlic in olive oil until onions begin to soften. Add balsamic vinegar and continue cooking until onions begin to caramelize. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Add artichokes, spinach, and red pepper flakes to onions and garlic and stir until fully incorporated. Cook for an additional 2 minutes.

Combine all the ingredients. Stir well. Scrape into the prepared casserole dish and add additional grated Parmesan. Bake for 30 minutes.  Serve with toasted baguettes or corn chips.

Chicken Enchilada Casserole

Mexican cuisine is by far my favorite. The combination of corn tortillas, cheese, and chicken has always been comforting to me! I'm always looking for new variations to experiment with and since my parents had a large crop of poblano peppers this season I came up with this great recipe. Beyond tasting amazing this wonderful recipe is also economical, costing about $9.70 for 8 generous servings! ole!

1 dozen corn tortillas, crumbled - $.89

1, 28oz can enchilada sauce (green or red) -$2.49

4 chicken breasts, shredded -$3.99 on sale

1 half onion chopped - Approx. $.50

8-12 roasted peppers, chopped (or 2 small cans chopped chilies)

8 oz Mexican style cheese, shredded - $1.79 on sale

Chopped green onions for garnish

Boil chicken breasts until cooked, about 15 minutes. When cool, shred into small pieces.

Sauté onion and chopped peppers until onions are translucent. Add shredded chicken and salt and pepper to taste. Stir and allow to cook for 2 minutes.

Spread a ladle full of the green chili sauce on the bottom of a casserole dish. Cover with a layer of tortillas, a layer of the chicken, and end with a layer of shredded cheese. Repeat until you have used all the ingredients and you end up with mixture a final layer of cheese on the top.

Bake in a 350 degree oven for 35 minutes oven or until sides are bubbly. Serve with sour cream, chopped tomato, and shredded lettuce.

Fabulous Frugal Breakfast Strata

I often find that I will buy a loaf of French bread and will only use half or less with dinner. Because the shelf life of a fresh French loaf is so short the bread often can go to waste.

If we have a stale loaf around on the weekend we often make a strata with whatever we have in the house. It varies from vegetables one week to sausage the next. Stratta is almost always better if prepared the night before and baked the next morning. It's a great option when you don't want to spend your morning cooking. Stratta is also a pretty food and makes for a great presentation for Sunday brunch. Not to mention this fabulous stratta only costs about $7.00! You will get about 8 generous portions, for about $.87 per serving. Not too shabby!

To enjoy this wonderful strata you will need:

1 half loaf of French bread. (preferably a few days old). - approx $.50

8 eggs - approx. $.66

1 1/2 cup milk- approx. $.50

8 ounces shredded cheese - $2.79

10 oz ground sausage - $2.50 with coupon

1 half yellow onion, chopped

Louisiana style hot sauce to taste

chopped green onion to taste

Begin by browning sausage in skillet. Add onion once sausage is beginning to cook through. Cook until sauage is fully cooked and the onions are translucent. In a mixing bowl beat together the eggs and milk and hot sauce. Spray casserole dish or glass baking pan with cooking spray. Tear up French bread into bite sized pieces arranging half in the bottom of the dish. Layer half of the sausage mixture, half the egg mixture, and half the shredded cheese. Repeat this process for your final layer. Refrigerate for a least 1 hour, but preferably longer. Bake for 45 - 55 minutes at 375. Test with toothpick to ensure middle is cooked. Garnish with chopped onion during the last 10 minutes of baking. I like to serve my strata with a side of fresh fruit.

Yummy!

Yellow Squash and Zucchini Pasta

We celebrated the end of the growing season in Colorado tonight. We had our first frost and my parents picked the last of the vegetables from their garden. I LOVE pasta sauce with fresh veggies and decided to make one of my favorite dishes. Because of the generosity of my parents this wonderfully delicious and beautiful dinner only cost us about $6.00! If you have friends or family that have a garden it’s always in your favor if you drop a hint about your love of homegrown produce! If you are not so lucky check out farmers markets in your area! (Note: Food prices are based on my local supermarket's offerings)


If you want to try this fantastic and fast dinner you will need the following:

1 pound ground meat (We prefer to use Turkey) - $4.99

1 small Yellow Squash

1 small Zucchini

1 half medium Yellow Onion

8-10 Roma Tomatoes

Fresh Parsley to taste

1 16oz Jar bottled Marinara – On Sale $1.00

1 box of pasta - On Sale $1.00

Brown ground meat and drain, (I use a few sprays of cooking spray to prevent sticking). Chop onion add to browning meat. Slice yellow squash and zucchini, add to meat and cover. Cook until veggies begin to lose their firmness. Add sliced roma tomatoes and cook for additional 5 minutes. Once tomatoes are beginning to reduce add marinara and simmer for an additional 5 minutes.

Of course while all of this is occurring you have been boiling your pasta! We garnished our pasta with some fresh chopped Italian parsley and parmesan cheese. Serve sauce over any pasta of your choice we just happened to use fettucini this time. This recipe is also great topped with shredded mozzarella and baked! Yummy!

Chicken N' Biscuit Potpie

Chicken Potpie has always been a favorite comfort food of mine. This week I was sick, the hubs was sick, and so was princess peanut. I didn't want to go to the store and came up with this fabulous recipe. The best part it that each pie serves about 8 generous portions and was about $7.20, that's about $.90 a serving! Hooray! (Note: Food prices are based on my local supermarket's offerings)

To share in the love of the Potpie you will need:

1 Can Big and Flaky Biscuit Dough - $1.29

1 Bag (12 oz) Frozen Mixed Vegetables, Peas, Carrots & Corn - On Sale $1.00

1 Can Cream of Mushroom Soup - $.89

1 Pound Chicken Tenders - On Sale $3.99

Preheat oven to 375 degrees.

To start, open the can of biscuit dough and separate the biscuits. You will use half for the bottom and half for the top. The dough is easier to work with if you have allowed the biscuits to warm to room temperature. (A word of caution - Do not allow biscuits to become room temperature while in the can, that will make for quite the biscuit explosion!)

Wash and Cut chicken tenders into bite size pieces. Brown in frying pan until brown ( I use a few sprays of cooking spray to prevent sticking). Add bag of frozen vegetables and cook until water from vegetables has evaporated. Stir in Cream of Mushroom soup and reduce heat. Season with salt and pepper to taste.

Spray a 9" pie pan with cooking spray. Pull apart each individual biscuit into two halves. Use the palms of your hands to press the dough flatter, this will give you more coverage. Press down each half into the pie pan making sure to spread the dough up around the edges of the pan.

Spoon in the chicken mixture and cover with the remaining biscuits. Again you will split each biscuit into two halves. Use your hands or a rolling pin to get more coverage from the biscuit if necessary. When arranging the biscuits on top allow for a few vents.

Bake for 20 minutes, remove and cover with foil. Bake for an Additional 5 minutes. Allow to cool for 5 minutes before cutting.

Enjoy!