Frugal Family Recipes From BetterBudgeting.com

Crispy Barbecue Chicken Wings with Lime Marinade

2012-04-30T22:24:00.001-04:00

Crispy Barbecue Chicken Wings with Lime Marinade
by Michelle Jones, Founder of BetterBudgeting.com

Here's another dinner we now make at home saving big bucks. We've cooked chicken wings in many different ways, including garlic, Teriyaki, and our favorite barbecue sauces. Here's our latest favorite.

Have to give credit to hubby for this one, he just takes it to the next level... and they are SOOOO GOOD!!!

Ingredients:

Fresh or frozen chicken wings and/or drumettes (thawed completely)

Marinade...

In a large bowl, mix together the following ingredients

1/2 c. olive oil
2 limes, juiced and zested
1/2 tsp. garlic powder
1 T. smoked paprika
1 tsp. sugar
Kosher salt and crushed black pepper

Additional sauce, if desired...
Barbecue
Buffalo (mild or hot)
Teriyaki
Sauteed garlic w/butter or olive oil

Dip...

Ranch or Blue Cheese dressing

Directions:

Place marinade and chicken wings in sealed container, toss to coat wings evenly, place in fridge overnight. Remove wings from container when ready to cook. Place on broiler pan or baking sheet with rack. Bake at 350 degrees for about 25 minutes or until almost done.

Remove wings from oven and deep fry in hot oil (350) for 2 minutes or until crispy. Drain wings on paper towels, sprinkle with Kosher salt, then place in large bowl and toss with favorite sauce. Serve wings with dressing on the side.

Note: This marinade is so good, you can even skip the extra sauce. However, the wings are really wonderful with both!

Enjoy!!! :o)

Michelle

Budget Copycat Recipes: TacoBell® Limeade Sparkler Recipes

2012-03-18T23:50:00.000-04:00

Limeade Sparklers
by Michelle Jones, Founder of BetterBudgeting.com

Taco Bell® has been my favorite fast food restaurant for many years. Their food is yummy, fast, and affordable; even for a family of 6. Their special icy beverages are tasty too, but not as affordable. The Classic Limeade Sparkler is my favorite. Tastes just like a margarita, without the alcohol. Yum!

So, we make them at home and save a ton of money. Kudos to TacoBell® for giving us this delightful treat!

Ingredients:

2 liter of lemon-lime soda (Sprite, Sierra Mist or store band)
1/2 can frozen limeade, thawed just a bit (store brand)
1/2 can frozen cherry or raspberry limeade, thawed just a bit (store brand)
Crushed ice
1 Lime, sliced

Recipe serves 6

Place one spoonful of frozen limeade in each glass. The amount you use is up to you, but I'd say about a teaspoon is good. We also like to mix the flavors, a little limeade and a little cherry to make it less sour. Recover frozen limeade cans and store in freezer for future use.
Add crushed ice to each glass, to the top.

Pour lemon-lime soda in each glass, pouring on the side of the glass to keep it fizzy. Do NOT stir. Leave the limeade flavoring on the bottom so it will look pretty and taste great.

Place a slice of lime on the top of each glass, and add a straw. But if you don't use straws, you might as well stir so you can get all the flavoring. We get ours at the discount store for a dollar. :o)

These cool drinks are sooooo good, and budget friendly. Perfect for the hot summer months ahead.

I hope you'll try them soon!

Michelle

Perfect Fried Pickles!

2012-03-17T23:20:00.001-04:00

Featured Recipe...

Perfect Fried Pickles

Oh my goodness, we love fried pickles! If you haven't had them yet, you're missing a real treat. Especially if you like pickles. Fried pickles are popular here in the South. The first time we had them was at a barbecue restaurant about 6 years ago, when we moved back to Georgia. Ever since then, we've ordered them just about anytime we see them on a menu; splitting one order for our family of 6 means everyone gets just a few. With hubby still out of work we rarely eat out anymore. No more fried pickles. That is... until our college daughter was home for the weekend and said "Mom, let's make fried pickles!" She knows I've been wanting to make them for years so of course I said "Yes, lets do it!"

Having had many different types of fried pickles over the last 6 years, we knew there was one type we did NOT want... battered with cornmeal. We also knew they are better fried crispy brown, not too light and not too dark. They should be soft on the inside, crunchy on the outside, and absolutely delicious!

I'm happy to report, our homemade fried pickles came out just perfect!

Here's our (now favorite!) recipe, I hope you'll try it. Makes enough fried pickles for 6-8 people, more or less. ;o)

Ingredients:

1 large jar of sliced dill pickles, or as much as you want to make (we used just over 1/2 quart)
Vegetable oil
2 c. all-purpose flour
Salt/Pepper
2 large eggs
1 c. low-fat buttermilk
About half a box of saltine crackers, crushed finely
3/4 tsp. dill weed, dried or fresh
3/4 tsp. cayenne pepper

Directions:

Heat oil to 350 degrees. You can use a deep fryer, iron skillet or stockpot on the stove.

Mix together flour, salt and pepper, in a large zip bag. In a medium size bowl or baking dish, mix together eggs and buttermilk. In a third container, preferably a large baking dish, mix together crushed crackers, dill weed and cayenne pepper. Dip pickles first in flour mixture, then egg mixture, then cracker crumbs. Let them sit on plate for just a bit before placing one at a time into hot oil; small batches of about 10-12 work best. Carefully turn pickles once if necessary to brown evenly on both sides. Remove pickles from oil and drain on paper towels. THEN, sprinkle with a little salt and additional cayenne pepper. OH MY GOODNESS, SO GOOD!!!

These are the dill pickle slices (chips) we used. Delicious!

Dill pickle chips are the best type of pickles to use. I would think any brand should be fine, as long as they are fresh. You can also use whole dill pickles and slice them yourself, or pickle spears. Just remember, DILL, not sweet, not bread and butter.

There are several methods to crushing the saltine crackers. Crush them in a closed zip bag with a rolling pin, in a dish with a potato masher, or pulse them in a food processor.

Eggs and buttermilk, delightful.

Our batter lineup! :o)

1st flour, 2nd eggs, 3rd cracker crumbs. You could also use regular bread crumbs, or panko... just not cornmeal!

350 degree oil, til crispy brown on both sides.

Here's what our fried pickles looked like after a sprinkling of additional salt and cayenne pepper. This, I believe, was the ultimate perfect touch!!!

ENJOY!

Michelle

Michelle Jones, Editor

BetterBudgeting.com
FrugalFamilyRecipes.com

10 Pancake Recipes to Try - Delicious!

2012-02-26T15:28:00.002-05:00

Pancakes for Dinner!
by Michelle Jones, Founder of BetterBudgeting.com

Homemade pancakes are very frugal and so easy to make, and the kids love them. They can be served for breakfast, lunch, or dinner, and can be made with many different ingredients (even gluten-free). Pancakes can also be served as a special treat anytime of the year; January-December.

The best part is, we usually have all the ingredients on hand. If you prefer to substitute a pancake mix for any of these recipes that's okay. You can also make extra and freeze them for up to 6 weeks. Freeze toppings separately.

Pancakes also make great fundraisers for churches and community groups. As I shared with you last week, IHOP is giving away free pancakes today (Sunday, February 26, 2012), while supplies last at participating restaurants. This is their annual fundraiser for Children's Miracle Network and other local charities.

Here's a collection of great pancake recipes I thought you might enjoy, starting with mine which is easy and quick. I sure hope you'll pick at least one and give it a try! :o)

Michelle

Easy Homemade Pancakes - Light, Fluffy, Perfect!

From FrugalFamilyRecipes.com

Chocolate Chip and Candied Bacon Pancakes with Nutella Maple Syrup

From evilshenanigans.com

Chunky Monkey Pancakes:

Banana Chocolate Chip Pancakes with Peanut Butter Syrup

From ourbestbites.com

Nutella Strawberry Pancakes

From cakebatterandbowl.com

Gluten-Free Pancakes

From dailygloss.com

Buckwheat Pancakes with Blueberries

From 5minutesforspecialneeds.com

Strawberry Banana Pancakes

From dashofeast.com

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

From foodnetwork.com (Bobby Flay)

Apple Pancakes

From penzeys.com

Cinnamon Roll Pancakes with Cream Cheese

From recipegirl.com

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Easy Homemade Pancakes - Light, Fluffy, Perfect!

2012-02-23T21:36:00.000-05:00

Featured Recipe...

Easy Homemade Pancakes - Light, Fluffy, Perfect!
by Michelle Jones, Founder of BetterBudgeting.com

You know what makes an easy and fun frugal dinner? Pancakes! If you regularly use a store bought pancake mix I invite you to try our family's easy homemade recipe. It never fails. No buttermilk on hand, no problem. Our recipe uses regular milk and tastes just as good as 'buttermilk' pancakes. Add cinnamon, vanilla, or fresh fruit for variations.

I've been making these pancakes for about 30 years. We like to add fresh blueberries (not frozen or they'll turn the pancake batter blue), or our favorite... chocolate chips.

Our pancakes are so light and fluffy, they're even good without butter or syrup. You can also dust finished pancakes with powdered sugar instead of butter and syrup, or add 1 T. cocoa powder to the batter for chocolate pancakes--with or without chocolate chips. OH MY LORD!!!

Our recipe makes about 6 large (5-inch) pancakes. For our family of six I usually double the recipe for 12 pancakes.

Mix together:

1 c. all-purpose flour
1/2 tsp. salt
2 T. sugar
2 T. baking powder

In another bowl, whisk together:

1 egg
3/4 c. milk
2 T. vegetable oil

Heat non-stick griddle to 350. Stir together wet and dry ingredients, just until combined. Batter will be a bit lumpy. Pour batter onto griddle (or lightly greased skillet) in the size desired. We usually make large pancakes but sometimes we make small dollar size pancakes, about 3".

Here are some photos I took to help you every step of the way...

Enjoy! :o)

Fruit Salad with Fruit Dip

2012-02-18T20:06:00.001-05:00

Featured Recipe...

Fruit Salad with French Cream Dip

If you love fruit you're going to LOVE THIS!

I adapted this recipe to make it a bit quicker and much more affordable. The original called for expensive fruits but we selected whatever fruits were on sale. Apples, grapes, peaches, nectarines strawberries and a fresh pineapple.

The biggest expense was the pineapple but I wouldn't skimp on that. It makes a beautiful container for the fruit dip and adds a nice citrus element to the fruit salad.

After selecting the fruits of your choice, wash and cut into bite-size pieces. If you're not using pineapple or other citrus, add a little lemon juice to keep fruit fresh.

Cut top off pineapple, then cut pineapple in half lengthwise. Scoop out fruit and cut into chunks. Add pineapple chunks to salad, and any extra juice. Stir salad gently and reserve pineapple halves for dip.

Fruit Dip

Ingredients:

1 8-ounce pkg. cream cheese, softened
1 c. confectioner's sugar
1 c. heavy whipping cream
1 T. granulated sugar
1 squeezed lemon and zest, or 1 T. lemon juice

Directions:

In a separate bowl, beat cream cheese and sugar together until combined. In another bowl, whip cream and T. of sugar until soft peaks form. Combine cream cheese mixture, lemon and zest into whipped cream. Mix well and scoop finished dip into halved pineapple. Cover and chill until ready to serve.

Serve salad with dip on the side, or let everyone get their own from the pineapple. YUM!

Variation: Use Greek Yogurt in place of the fruit dip, with a little lemon and lemon zest. :o)

Submitted by Michelle Jones, Editor
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Balsamic, Bacon & Tomato Bruschetta

2012-02-05T22:41:00.002-05:00

Featured Recipe...

Balsamic, Bacon & Tomato Bruschetta

Here's another yummy dish we made for our Super Bowl party. French bread was on sale and so was the bacon. The rest of ingredients we had on hand.

Hubby and the kids helped out in the kitchen so that brought everything together pretty quick. These make great party appetizers. One of my personal favorites.

(Just one note of caution, ours were gone in less than five minutes!)

If you don't have all of these ingredients just substitute anything you'd like. I'm sure it will be delicious. :o)

Ingredients:

1 French baguette, cut diagonally into slices 1/2" thick
1 clove garlic, peeled and cut in half
1 pkg. cream cheese, softened
6 slices bacon, cooked, drained and crumbled
10-12 cherry or grape tomatoes, cut in 3 slices each
2 T. balsamic vinegar
2 T. extra-virgin olive oil
1 and 1/2 tsp. brown sugar
Good pinch of Kosher salt and black pepper
Couple of fresh basil leaves, chopped (or 1 T. dried)

Directions:

Place baguettes on baking sheet and toast for a few minutes on each side, at 400 degrees.

While bread is toasting, mix dressing ingredients together in a separate bowl and set aside. (Vinegar, olive oil, sugar, salt and pepper.)

Remove bread from oven and rub cut side of garlic clove on top of each slice. Spread with softened cream cheese, then sprinkle with crumbled bacon and top with tomatoes.

Place on platter, drizzle with dressing, then top with chopped basil.

Submitted by Michelle Jones, Editor

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Frozen Turkey Meatball Subs

2012-02-04T21:58:00.001-05:00

Frozen Turkey Meatball Subs
(view photos on blog)

These subs are easy and quick to make, and hearty!

1 pkg. of frozen turkey meatballs
1 jar of marinara sauce
Mozzarella cheese, shredded
Sub rolls

Directions:

Bake meatballs as directed on package, drain on paper towels. Keep oven warm.

Place meatballs in large bowl, cover with heated sauce.

Slice sub rolls on one side, without cutting all the way through. Place sliced rolls on baking sheet, then add 4-5 meatballs to each sub. Cover with as much extra sauce as desired (at least a few spoonfuls), then top with cheese.

Return to warm oven until cheese is melted and bread is lightly toasted.

Another perfect dinner for Super Bowl Sunday. Enjoy! :o)

Submitted by Michelle Jones, Editor

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Oven BBQ Pork Roast - Barbecued Pulled Pork Sandwiches

2012-02-04T16:53:00.000-05:00

Featured Recipe...

Oven BBQ Pork Roast - Barbecued Pulled Pork, for Sandwiches or Platters

After 25 years of enjoying my delicious barbecued pork in the crock pot, Wayne (my husband) has taken over and mastered one of our favorite meals. It's fabulous! This is now the ONLY way we make our barbecued pork and I wouldn't change a thing! Although roasts are not in our food budget right now we're splurging a little this weekend for our family Super Bowl party.

Here's how to make our Oven BBQ Pork Roast...

First, he starts with a homemade dry rub and special flavoring. Next, he wraps the pork roast in foil and marinates overnight. Then, the following day, he cooks the roast very slowly in a moderate oven. (Similar to my crock pot method... which makes the house smell SO good all through the day. Yum!)

This morning we prepared the roast to marinate about 24 hours (just overnight is also fine) and tomorrow we will finish it in the oven. We also only use Boston Butt pork roast, learned that from my grandmother many years ago; it's perfect for BBQ pork!

To make our homemade dry rub, stir together the following ingredients...

1 - 1 1/2 c. light brown sugar, depending on the sweetness desired
2 tsp. paprika
1 tsp. garlic powder
1 tsp. each, salt and pepper

Measurements are for a 5 pound roast, add more or less if needed.

Before adding the dry rub, coat the entire roast with a few tablespoons of liquid smoke. Just pour it on and rub all over.

Next, coat every bit of the roast with the dry rub, pressing into the meat with your hands.

Wrap the roast in heavy duty foil and seal tightly. You can fold the edges like I did below or wrap like a tootsie roll. Make sure the foil is close to the roast so juices will keep it moist. Place in fridge overnight to marinate. You can also go ahead and place sealed roast in baking pan, as we did below, if you have enough room in the fridge. Now it's completely ready for the oven tomorrow morning!

Tomorrow morning we'll put the roast in the oven and cook for about 4 hours (45 min. per pound), at 350 degrees. Wayne originally thought it would take an hour per pound (this roast is a bit bigger than we usually have) but that was too long.

Here's the finished photo, with BBQ sauce added... mmmm, mmmm!

Submitted by Michelle Jones, Editor

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P.S. Check out our new Valentine's Day contest at www.BetterBudgeting.com

Chicken Nugget Caesar Salad

2012-01-18T21:12:00.004-05:00

Featured Recipe...

Our family loves Caesar salad with grilled or crispy chicken strips. Here's a quick and easy recipe we put together at home with our kids. For the cost of one restaurant Caesar salad, we can feed our entire family of 6. The kids love it and so do we! It's surprisingly good and very filling. Enjoy!

Chicken Nugget Caesar Salad

Ingredients:

1 family pkg. frozen chicken nuggets (best quality you can afford)
1 head of iceberg lettuce, or bundle of romaine, washed and drained
1/4-1/2 c. Caesar dressing
Parmesan cheese, grated or shaved
Croutons, if desired

Directions:

Bake chicken in oven, according to directions on package. While chicken is cooking, prepare salad. Cut washed lettuce into bite-size pieces and place in large serving bowl. Cut chicken nuggets into quarters, add to salad. Top with dressing, cheese and croutons. Toss and serve while chicken is still warm. Oh my goodness, y'all, it's delicious!

Submitted by Michelle Jones, Editor

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BLT Wraps

2012-01-11T21:27:00.000-05:00

Featured Recipe...

Had a craving this week for a BLT sandwich (Bacon, Lettuce & Tomato). Decided to try it in a wrap. I used regular tortillas for me and the kids, whole wheat for hubby. Both were great. A quick and delicious meal for the whole family. Hope you'll try it!

BLT Wraps

Ingredients:

6 large flour tortillas (or whole wheat, or any other you like)
About half a head of lettuce, washed and separated into large pieces (no need to chop or tear)
2 large tomatoes, sliced
12 pieces of bacon (we had some leftover from a breakfast earlier in the week, probably the cause of my craving!)
Mayonnaise

Directions:

Cook bacon, drain on paper towel and set aside. Place 1 tortilla on plate (heated or not, either way is fine) then spread mayo on top, about 1 T., more or less as desired. Layer with large leaf of lettuce, a few tomato slices, then two pieces of bacon. You can also add other ingredients, such as cheese or different veggies, although then it wouldn't be a traditional BLT. ;o)

Fold in sides of tortilla, or roll, to make a wrap. Then eat and enjoy!

Submitted by Michelle Jones, Editor

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Trader Joe's Albondiga Soup - Turkey Meatballs, Salsa

2012-01-10T16:16:00.002-05:00

Featured Recipe...

Here's a quick soup recipe using frozen turkey meatballs. Although the submitted recipe calls for the Trader Joe's brand, you can look for other brands at your local grocery store. :o)

Trader Joe's Albondiga Soup

I always have these ingredients on hand for when I don't have much time to make dinner.

1 package Trader Joe's turkey meatballs (frozen, precooked)
1 jar roasted tomato salsa (I get it from Trader Joe's)
1 carton chicken broth (again, from Trader Joe's)

Just mix ingredients together, heat through and eat. It's amazing how good it is!

You can also throw in some leftover veggies or a handful of spinach, etc. Just use your imagination. It's very good with just the three ingredients, however.

Submitted by Michelle DeFields-Gambrel

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Holiday Leftovers: Quick Tortellini with Ham and Butter Sauce

2011-12-29T20:44:00.004-05:00

Featured Recipe...

Making good use of our leftover holiday ham for the last 5 days, it was time for some pasta. This dish reminds us of one of our favorite meals at Vincent's Italian Restaurant, a local family owned restaurant here in Atlanta. It's been almost two years since we've been able to take our family to Vincent's but we still remember the dish, Pasta Alla Panna, very well. Of course, their version is made with heavy cream and prosciutto, but this is our frugal, lighter version and almost as tasty. I hope you'll try it!

Quick Tortellini with Ham and Butter Sauce

(Note: We made this for our family of 6 and had a few servings leftover. If you have a smaller family, you can certainly cut this recipe in half.)

Ingredients:

Cheese filled tortellini (we used 2 20-ounce pkgs. of fresh pasta, cooked and drained)
12 ounce bag of sweet English peas (frozen and cooked as directed)
1 1/2 cup diced ham (holiday leftover - to be heated in butter sauce, below)

Butter Sauce:

3 T. olive oil
1 c. butter
1/2 T. garlic powder
1 T. oregano
Pinch of salt and pepper, to taste

Topping:

1 T. parsley
1/2 c. Parmesan cheese

To make the sauce... heat oil in a large saucepan, add butter and stir until melted. Stir in seasonings. Add ham and cooked peas, and toss until heated through.

In a large bowl, pour heated mixture over drained pasta. Top with parsley and grated Parmesan cheese. Serve with salad and bread if desired.

Submitted by Michelle Jones, Editor

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Holiday Leftovers: Ham Biscuits with Cranberry Sauce

2011-12-27T10:59:00.000-05:00

Featured Recipe...

Ham Biscuits with Cranberry Sauce

What to do with all that leftover turkey or ham after the holidays? And the cranberries!

I love cranberry sauce and make it each year with fresh cranberries; for Thanksgiving and Christmas. I always try to buy extra packages during the holidays. They are nearly impossible to find at the grocery stores during the rest of the year, and, they make great ice packs for boo boos and injuries.

The cranberry sauce I make is quite simple and delicious. Cranberries (rinsed and sorted), 1 c. water, 1 c. sugar, and a big pinch of (dried) orange peel. I also bought a can of cranberry sauce that was on sale, just as a back up in case I ran out.

This year our family treated us with a delicious ham for Christmas. What a delightful surprise!

The next day, my husband, Wayne, told me he had to drive to the grocery store. Knowing it wasn't time to make a trip to the store, I looked at him quite puzzled. Then he proudly proclaimed, "Biscuits!"

I replied, "Biscuits? What for?!"

"For the ham!," he replied.

And off he went, to the store, for biscuits.

When he returned home he prepared the biscuits and put them in the oven for our dinner. Then he warmed up a plate of leftover ham slices, in the iron skillet. Yum! When he was done, the whole family gathered in the kitchen to make their own ham sandwiches, with the biscuits.

Before we all made it to the table with our yummy dinner, I remembered the extra can of cranberry sauce in the fridge.

"I'm putting cranberry sauce on mine," I announced. "Anyone else want some?"

"No," "No," "No," echoed through the kitchen.

Hmmm.

"Too bad, y'all are gonna miss out. It's going to be SO GOOD!"

And it was! :o)

Submitted by Michelle Jones, Editor

Have a holiday leftover recipe you'd like to share?

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Moravian Chicken Pie Recipe

2011-12-15T20:52:00.004-05:00

Featured Recipe...

One of our favorite dinners while living near Winston-Salem, NC, was their famous Moravian Chicken Pies. These traditional pies are baked by the hundreds every year throughout the region, often for fundraisers during the holidays, and they are usually sold frozen so you can buy several to cook and serve as needed. Once you've had one Moravian Chicken Pie (which is usually all you order--the FIRST time), and taste how delicious they are, you'll want to order them again and again each year.

Here is my own recipe for how to make this delicious Moravian Chicken Pie, just like we used to have in NC. I've included photos so you can see how the pie should look. The traditional pie does not include veggies, or canned soup. This is not a chicken pot pie; it's a more simple recipe with chicken, broth, and seasonings. If you want vegetables, better to serve them as a side dish.

I hope your family enjoys this recipe as much as ours does. We'll be making more soon, maybe even a few extra to put in the freezer! :o)

Moravian Chicken Pie

Ingredients:

1 whole chicken, size large enough for your family
2 bay leaves
Onion powder, a few good shakes
Salt/Pepper (I use 1 pinch of each for cooking water, then 1-2 pinches each for pie)
1 c. chicken broth (reserved from cooking chicken)
1 T. flour (to thicken, if desired--we prefer to keep the pie more brothy so we do NOT add flour)
1 tsp. poultry seasoning
Double unbaked pie crust (thaw for 15 minutes if frozen)

Directions:

Rinse chicken and remove giblets. Place chicken in a large pot of water over medium-high heat. Add bay leaves, onion powder, salt and pepper to cooking water. Cover and bring to boil, then reduce heat and simmer until fully cooked; about 1 hour. Remove chicken to a large bowl to cool off, reserving one cup of broth for the pie. (I also freeze remaining broth in individual containers to be used later for other recipes.)

Remove skin and bones from cooked chicken, then shred chicken into smaller pieces with two forks. It doesn't have to be completely shredded, a mix with some larger pieces is fine. Add broth to chicken, along with flour (if desired--to thicken), salt, pepper, and poultry seasoning. Stir together until mixed well. Place mixture in thawed, unbaked pie shell and cover with top crust, crimping edges. (I also brush the top crust with a few T. of milk.) Make a few cuts in top crust and place on shallow baking sheet. Bake at 350 degrees until golden brown, about 40 minutes. (About an hour if pie is frozen)

Notes: The gravy in this pie is very broth like, not really thick like a pot pie. It's also very good spooned over individual servings, if there's enough. You can also make this with a single top crust, instead of a double crust. Other than that, don't change a thing! :o)

Submitted by Michelle Jones, Editor

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Holiday Turkey Leftovers: Turkey Frame Soup

2011-12-10T11:45:00.002-05:00

Thank you, Sally, for sharing this leftover turkey recipe with us! We hope more of our families will share a holiday leftover recipe too, we don't want one bit of food to go to waste! :o)

Featured Recipe...

Turkey Frame Soup

Recipe for those leftover turkey bones and the tons of meat you didn't know still
clung to them!

1 meaty turkey frame (I usually throw mine in the freezer and cook several at a time)

3 quarts. water (12 cups)
1 onion, quartered
2 tsp. salt
1 16-oz. can tomatoes, cut up
1 T. instant chicken bouillon granules
1 ½ tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
1/8 tsp. pepper
4 c. fresh veggies (any combination of uncooked sliced celery, sliced carrot, chopped onion, chopped rutabaga, sliced mushrooms, chopped broccoli, and cauliflower flowerets)
1 ½ c. uncooked medium noodles

Break turkey frame or cut in half with kitchen shears; place in a large Dutch oven with water, onion and salt. Bring to boiling; reduce heat. Cover; simmer for 1 ½ hours. Remove turkey frame; when cool enough to handle, pull off remaining meat from bones and discard bones. Strain broth.

Return broth to Dutch oven. Stir in cut-up turkey meat from bones, undrained tomatoes, bouillon, oregano, thyme and pepper. Stir in fresh vegetables. Bring to boiling; reduce heat. Cover; simmer for 45 minutes. Stir in uncooked noodles; simmer uncovered, 8 to 10 minutes or until noodles are done. Season to taste with salt and pepper. Makes 10 servings.

Submitted by: Sally Ferguson
Source: Better Homes & Gardens New Cookbook

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Holiday Turkey Leftovers: Easy Barbecue Pulled Turkey Sandwiches

2011-11-26T18:48:00.001-05:00

Featured Recipe...

Easy Barbecue Pulled Turkey Sandwiches

In the weeks leading up to Thanksgiving, and hubby still unemployed, I wasn't sure how I was going to make a traditional holiday dinner for our large family. Thankfully, turkeys always go on sale 40-70% off for the holidays (like .49 cents a pound). I never purchase the more expensive top name brand (also on sale, $1.19 a pound) because I almost always use an oven cooking bag and they turn out moist and delicious every year. So, on Sunday I went to the grocery store and picked up my off brand sale turkey and put him in the fridge to thaw, for the next four days. Oh, right, I forgot to mention, I've been under the weather so I wasn't really paying attention to the sizes.

Somehow, I managed to bring home a 20 POUND bird!!!

Having only 9 people to feed for the holiday (not 50), let's just say, it's time for some good turkey recipes! :o)

Here is the first new recipe we came up with for this year, and I know y'all will love it! It was my husband Wayne's idea and it was quite good. In fact, it was so good, he wants to use up ALL the leftover turkey the same way. I'm hoping we get a chance to try some other recipes though, I'm sure y'all have many great ideas too!

Ingredients:

2 cups tender roasted turkey, shredded (pull apart with two forks)
1/2 c. barbecue sauce
4 hamburger buns, or other bread of choice

Directions:

Toss shredded turkey together in a medium size bowl with barbecue sauce. Place pulled turkey on buns and top with pickles if desired. Or, serve with vegetables or other side items instead of a bun for a barbecue "plate."

Submitted by Michelle Jones

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Easy Chicken Skillet Recipes (2)

2011-11-14T09:15:00.000-05:00

12-Inch Pre-Seasoned Iron Skillet

Featured Recipe...

Chicken Skillet Recipe (1 of 2)

Here are two recipes for making a quick and easy meal in the skillet.

Ingredients:

1 tbsp. vegetable oil
4 boneless skinless chicken breast halves
1 can Cream of Chicken, or Cream of Mushroom
1 1/2 cups water
1/4 tsp. each paprika and pepper
2 cups Minute Rice, or cooked rice
2 cups fresh or frozen broccoli flowerets

Directions:

Heat oil in skillet, add chicken and cook until browned. Remove chicken, add soup, water, paprika and pepper; stir, heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper; cover, cook on low heat 5 min. or until cooked through. Serves 4.

Note: I buy regular rice and cook it separate (I have a rice cooker), less expensive this way.

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Chicken Skillet Recipe (2 of 2)

Ingredients:

1 tsp. butter or margarine
4 boneless chicken breast halves
1 box chicken stuffing
1 can cream of soup (your favorite)
1/2 cup milk
1/2 cup of cheese

Directions:

Heat butter in skillet, add chicken and cook 12 to 15 min., or until done. Remove chicken. Prepare stuffing using pkg. directions (except let stand 2 min.). Top with chicken. Mix soup and milk. pour over chicken, sprinkle with cheese. Cover and heat through. Serves 4.

Note: I only buy the chicken, soup and stuffing when it is on sale.

Submitted by Tiffany Peppers

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Editor's Recipe: Quick and Easy "Grilled" Pork Chops w/ Sauce

2011-11-07T09:34:00.007-05:00

Featured Recipe...

What a treat. Thick, center cut, pork chops, on sale! Especially when the family has been sick for several weeks and we've been relying on easy to cook, "sick people" foods. You know, like baked potatoes, mac 'n cheese, etc. Anything really easy to make. I didn't want to waste these babies with overcooking (like in a crock pot), that would be tragic. Instead, I had more of a restaurant grilled chop in mind. With no barbeque grill and it being too cold to cook outside with pneumonia anyhow... what to do?!

I thought about it for three days. Probably more a symptom of not being able to breathe than not knowing how to cook. I've been cooking since I was a young child; too many decades to count. Enough pork chop recipes to last a life time. But I didn't have energy to even look for a recipe. I wanted to just cook them perfectly, grill them (even though our grill is broken), and get it done QUICK.

Having just bought two dozen cans of cream soup on mega sale last week, I knew I could easily spare a can for a quick sauce. (Though I did NOT want the basic meat, soup and rice recipe that's been around for ages.)

Next, for the grilled effect, I would cook them on the large electric griddle on our kitchen counter (an indispensable small appliance for a family of 6), with steak seasoning!

Decision made and our delicious dinner was ready in about 45 minutes.

Quick and Easy Grilled Pork Chops w/ Sauce

Ingredients:

8 thick center cut pork chops (more or less okay)
Salt, pepper, Montreal steak seasoning (or any steak seasoning you prefer)
1 can Cream of Mushroom soup
1 c. water

Directions:

Heat grill to 350 degrees and preheat oven to 350. Remove plastic covering from pork chops and season while still in tray with salt, pepper and steak seasoning. Place chops season side down on grill. While cooking, repeat seasonings on top of chops. Turn just once, for about 5-7 minutes of good "grill" time on each side. After chops have developed a nicely browned glaze, remove to foil lined baking pan and set aside. (Use two pans if you don't have one large enough for all 8 chops. Foil is for easy cleanup; okay to use cooking spray.)

In a separate bowl, whisk together soup and 1 c. water until blended well. Spread sauce over top of chops. Cover with foil and bake for 30 minutes. Serve with veggies and rice, spooning some of baked sauce over rice, if desired. YUM!!!

Submitted by Michelle Jones, Editor

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Biscuit Recipe

2011-10-23T09:26:00.002-04:00

Featured Recipe...

I have tried tons of recipes and this one is the best and easiest!

Biscuit Recipe

Ingredients:

2 cups of flour
1 tablespoon sugar
1 tsp. salt
2 tablespoons baking powder
1 stick butter
3/4 cup milk

Directions:

Mix dry ingredients together. Cut in butter with dough cutter. Add milk a little at a time and mix. Put on floured surface and roll out. Cut biscuits and place them in a buttered dish, sides touching. Bake at 425 degrees for 12 minutes.

You can brush the tops with melted better a couple of minutes before taking out of the oven if you like crispier biscuits!

Submitted by Sarah Manley

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Southwestern Omelet

2011-10-22T19:55:00.001-04:00

Featured Recipe...

Southwestern Omelet

Breakfast is one of the most difficult meals when one of your family members is gluten and dairy intolerant. Even oatmeal contains gluten, so we have improvised on more than one occasion. This is a meal that can be served any time of the day. I like to call this my Southwestern omelet.

2 large potatoes (bakers)
1 small onion chopped finely (you can used dried minced that has been rehydrated - green onions are good as well - I try to grow some on my porch)
Chopped pepper (I've used red or green bell, Serrano, jalapeno or ancho, whatever is ready to pick from my garden)
1 dozen eggs
Cheese (optional; not for the dairy intolerant)

Heat a large skillet and put a pat of butter and 2 tsp. of oil in the pan, turn down heat so it doesn't smoke. Chop the potatoes, peppers and onions while the pan is heating. Toss veggies in the pan and saute for about 2 minutes. Turn down the heat and cover until the potatoes are soft, stirring occasionally. Uncover veggies and cook until potatoes are browned.

Beat the eggs in a bowl until fluffy, pour over the vegetables and cover pan. Cook over low heat until the eggs are set, add the cheese. I always let everyone salt and pepper their own dishes.

My family loves this dish. I made it for my parents when they visited and now my dad has a new favorite dish.

Submitted by Karen Lindsay

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Healthy Bean & Veggie Burritos - Zucchini, Squash, Black Beans, Corn, Cheese

2011-09-30T09:14:00.003-04:00

Featured Recipe...

Below is a great meatless, frugal recipe that I would like to share. It is an easy, tasty, and good-for-you recipe that utilizes those fresh veggies that are so readily available right now. In addition to serving it in tortillas, I have also served it as a dip by pairing it with tortilla chips or pita chips. Also, leftovers make a great taco salad topping. Yum!!!

Healthy Bean & Veggie Burritos

Ingredients:

1 small zucchini, shredded
1 small yellow squash, shredded
1 medium carrot, shredded
1 small onion, finely chopped
1 tablespoon olive oil
1 can (16 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1-1/2 cups frozen corn, thawed and drained
1 cup salsa
2 tablespoons reduced-sodium taco seasoning
1 teaspoon ground cumin
1 cup (4 ounces) shredded part-skim mozzarella cheese
8 flour tortillas (8 inches), warmed

Directions:

In a large skillet over medium heat, cook and stir the zucchini, yellow squash, carrots and onion in oil for 3-5 minutes or until tender. Stir in the beans, corn, salsa, taco seasoning and cumin. Cook and stir for 5-7 minutes or until vegetables are tender.

Remove from the heat. Stir in cheese. Spoon about 2/3 cupful filling down center on each tortilla. Fold sides and ends over filling and roll up. Yield: 8 servings. Serve with shredded lettuce, chopped tomatoes and sour cream.

Submitted by Angela Bond of Wilkesboro, NC

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Cowboy Stew

2011-09-22T08:00:00.028-04:00

Calphalon 5-Quart Pot

Featured Recipe...

Cowboy Stew

We ate this a lot when we were camping.

Ingredients:

1 link smoked sausage, cut into bite size pieces

2 cans Ranch Style Beans

Directions:

Brown sausage, add beans, and heat through.

Submitted by Susan Stanley

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Matzo-Ball Soup

2011-09-21T10:13:00.002-04:00

Featured Recipe...

Matzo-Ball Soup

Hi Michele,
I have an easy to make matzo-ball soup recipe I think you’ll like.

Ingredients:
7 cups chicken stock ( reserve 1/4 cup of the stock for matzo balls)
2 carrots, peeled and cut into “coins”
2 stalks celery, chopped
1/2 an onion, diced
1/4 chopped fresh parsley
1 1/4 cup of crushed matzo crackers (can crush in food processor, don’t worry if you have some
larger pieces as this adds some texture)
*I found the crushed matzo crackers made a lighter matzo ball*
4 eggs, separated
1/4 cup veg. oil
Pinch of salt & pepper

Directions:
In a large pot add chicken stock and all the veggies including parsley.
Bring to a simmer and cook until veggies are tender.
While stock is cooking combine crushed matzo crackers, 1/4 cup stock that was reserved, 4 egg yolks, 1/4 cup of oil and pinch of salt & pepper.
In another bowl beat egg whites until frothy but not stiff.
Fold the egg whites into the matzo mixture, then it’s important to refrigerate for about 15 min.
Then shape matzo mixture into approx. 2inch balls and gently add balls to simmering soup.
Cover and cook about 20min.
* If matzo balls soak up too much broth you can add more chicken stock*

Enjoy!

Submitted by Gina Siska
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Thank you Gina, this is one of my all-time favorite soups!!!

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Egg Casserole

2011-09-05T10:45:00.003-04:00

Featured Recipe...

I LOVE your site! Here is my egg recipe which I am fixing now for dinner and lunches next week...

I make this in my toaster oven with a small casserole dish.

4 pieces of toast
6 eggs
1/2 c. water or milk
1 and 1/2 cups defrosted frozen spinach
1/3 c. bacon bits OR real bacon OR crumbled cooked sausage
1/3 c. chopped onion (I like green for the color)
1/3 c. shredded cheese of your choice (I like Swiss)
1/2 small can Fried Onion pieces (as in French's)

Preheat toaster oven at 350.

Use small casserole dish, buttered or oiled, up sides as well. Line with toasted bread, usually takes 4 pieces to fill in the nooks & crannies. Top with defrosted frozen spinach. Sprinkle bacon bits on top, then cheese.

Beat eggs (I like to add water, about 1/2 cup, seems to make them fluffier) pour evenly on mixture, it will seem to sink right into it. Bounce dish on counter gently to even out the egg mixture. Top with Fried Onion pieces.

Bake until top is turning golden and eggs are cooked in the middle, about 30-35 minutes in my toaster oven. There are a lot of variations to make it interesting, such as avocado slices, Canadian ham and pineapple bits instead of spinach, bacon, onion and cheese.

Submitted by Karen Anderson

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