Scrumptious Sunday: Ginger-Lime Chicken

The great thing about this recipe is that it can easily be adapted for a variety of factors.

Mix marinade:
Vegetable Oil
Tamari (dark soy)
Soy Sauce
Fresh Limes
Fresh Ginger (can sub powdered ginger if necessary)
I use 3 parts tamari, 1 part soy, l part oil and 1 part lime juice, then add ginger to taste.  If you are using fresh ginger just grate into the mixture. 

1. Prepare Marinade.
2. Prepare Chicken (cut up chunks for breast stir fry style or any other prep you desire)
3. Marinate Chicken for at least 2 hours (I like to go longer.)
4. Heat a small amount of additional oil in skillet and add chicken and sauce.
Alternatively, you could move your chicken pieces to the grill and cook them that way.
5. Serve with your favorite veggies over rice or potatoes.
We like green beans, which taste great in the sauce, over mashed potatoes!

Scrumptious Sunday: Cheater's Garlic Bread!

Garlic bread is oh so delicious, but when I need a quick fix I use a cheat.

Slather some italian bread  with your favorite butter or spread and add some granulated garlic (to your taste preference).  Pop it in the toaster oven and in a few short minutes you'll have yummy garlic toast bread!

Scrumptious Sunday: Southwest Skillet

 This is my take on Kraft's
Southwest Pasta Skillet:

Ingredients:
1lb pasta (I like to choose something that will grab onto the sauce!)
1 tblsp olive oil

1 Green Pepper sliced or diced
Fully Cooked Ham (about 1lb) sliced or diced

1 container Philadelphia Santa Fe Blend Cooking Creme
1 can Muir Glen Fire Roasted Tomatoes (You can use any canned tomato product you have on hand!)
1/2 cup Parmesan Grated Cheese

1. Cook pasta to desired tenderness; drain and set aside.

2. Rinse the pasta pan and return to stove on medium heat.  Add 1 tblsp olive oil.  Once olive oil has come up in temperature, add peppers and diced/sliced ham.  Saute' until peppers and ham have a nice golden crisp.

3. Add canned tomatoes, cooking creme and pasta and heat through stirring to make sure all ingredients are mixed well.

4. Add 1/2 cup Parmesan/Romano grated cheese and stir thoroughly.

5. Plate and Serve!

Final Thoughts:  This has a great flavor thanks to the cooking creme, but it's not too over-powering for traditional tastes.  I love that it can be cooked in one pot and in under 30 minutes for a quick meal!

Scrumptious Sunday: Cook once, Eat thrice-Caribbean Nights

Nothing beats stretching leftovers into several meals, but it's particularly helpful when we are tired or when we are trying to avoid heating up the kitchen.  (Thank god for the break in heat here in the Northeast!)

Last week's menu included one of my favorite slow cooker dishes, Caribbean Nights. 
Here's a run-down on how we made it work for several meals.

Here it is the first night with salad and rice noodles on the side.

And the second night as an entree salad...

and, finally, it appeared on night three as a wrap or burrito!

Final thought: Getting creative with leftovers helps to encourage using them up!

Scrumptious Sunday: Stir Fry Saute Chicken

I like to keep things simple!  I snagged tons of free Kikkoman Stir Fry seasoning packets with recent qs available and while I like stir fry, my kids prefer their veggies plain.  So, I came up with a simple plan.  I marinate the chicken in the seasoning packet and some soy sauce for a couple hours, then add a bit of cooking oil (whatever's around) and mix it in to the marinade.  I dump the whole thing into my hot fry pan and saute that chicken.  Serve with veggies over rice or on a salad, whatever suits your fancy!

This post is linked to:

Tasty Tuesday Parade of Foods

Scrumptious Sunday: Peanut Butter and Jelly Bread Pudding

PB&J Bread Pudding
from Family Circle

Ingredients

• 10 cups diced Italian or French bread
• 4 eggs
• 1 cup creamy peanut butter
• 2 1/2 cups milk
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 cup strawberry jam

Directions

1. Generously coat slow cooker bowl with nonstick cooking spray. Place bread in slow cooker bowl.

2. In a large bowl, lightly whisk eggs, then whisk in peanut butter until well blended. Whisk in milk, sugar, vanilla and salt. Pour over bread in slow cooker bowl. Press down bread until submerged in liquid. Place spoonfuls of the jam in and around the bread mixture, pushing them in with a spoon. Cover and cook on HIGH for about 2 3/4 hours or until internal temperature reaches 160 degrees F. on an instant-read thermometer


3. Remove lid and cook an additional 15 minutes. Cool slightly before serving.

Sorry for the slightly blurred photo.

Menu Plan: What we're eating this week!

I've been pretty bored with food lately and also pretty lazy.  I'm attempting a few new recipes this week.  I may or may not get to them, but if I set the goal I'm at least moving in the right direction!

Monday- Leftover Paella from Sunday's Valentine's Dinner
Tuesday-  Mushroom Steak Diane Stew in the slowcooker (recipe to come soon)
Wednesday- leftovers
Thursday- Baked Penne with Ham and Broccoli
Friday- Chicken Tikka Massala and Vegetable Curry (I don't use recipes for these.  I just wing it!)
Saturday- leftovers
Sunday- Grilled Chicken Salad

What are you eating this week?  Has the produce FREEZE affected your cooking yet?

"Cheater's Paella"

For a special Valentine's dinner we're making Paella using this Paella recipe from Good Housekeeping!

UPDATE:

This was horrible.  We followed the recipe to the T, but this was flavorless mush.

We won't be trying this again, but we were able to pull out some of the seafood and add pasta and sauce to make it into a "day 2" meal!

We could have planned ahead and saved a bit of money on the ingredients, but even paying full price for most of the ingredients it's still cheaper than a night out!

Crockpot Split Pea Soup

I recently purchased a ham (bone-in) from Aldi for around $3!!!

I decided to use my slow cooker to cook the ham, so I layered brown sugar in the bottom of the slow cooker and then placed the ham in the pot.  I added a bit of apple juice for moisture and let it cook on low for about 8 hours.  It was the best ham I've ever had.  The crockpot can make anything melt in your mouth!

I removed most of the meat and decide to make pea soup. I removed the apple juice and brown sugar syrup from the crock-pot and followed this recipe with a few minor changes.

 I added a few diced potatoes and tarragon.  I let it cook overnight and woke up for a nice pea soup breakfast!

Fabulous and Frugal Finger Foods!

We recently celebrated my mom's birthday with a surprise party.  There were too many people to sit for food, so we decided to go with a menu of finger foods.  These are the very same types of food that make excellent Superbowl Sunday goodies. The three links below were the favorites of the party!

Photo Source

Three-Cheese Mini Macs

Pimento Cheese & Bacon Crostini 

Mexican Sushi Bites



Free Goya Beans and a recipe to help you use them up!

Wk of 1/16/11-1/22/11 Shoprite

Free- Goya Beans 2/$1 - 75c/3 IP

Campfire Sausage and Potato Soup!

INGREDIENTS

8 ounces kielbasa sausage

1 large baking potato, cut into 1/2-inch cubes

1 can (15-1/2 ounces) dark kidney beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (10-1/2 ounces) condensed beef broth

1 medium onion, diced

1 medium green bell pepper, diced

1 teaspoon dried oregano leaves

1/2 teaspoon sugar

1 to 2 teaspoons ground cumin

Link to Recipe

Another favorite bean recipe is Tamale Pie!

Free French's Mustard and a Recipe to help you use it up!

Wk of 1/9/11-1/15/11 Shoprite

FREE- French's Brown Deli Mustard 69c- 50c/1 IP

Use that mustard to make some yummy Chicken Yassa:

• 1/2 cup freshly squeezed lemon juice
• 4 large onions, thinly sliced
• Salt and freshly ground black pepper, to taste
• 1/8 teaspoon minced fresh habanero chile or other hot pepper
• 5 tablespoons peanut oil
• 1 frying chicken (2 1/2 to 3 1/2 pounds), cut into serving pieces
• 1/2 cup pimento-stuffed olives
• 4 carrots, scraped and thinly sliced
• 4 tablespoons brown deli mustard
• 1/2 cup water

 

Directions

In a large non-reactive bowl, prepare marinade by mixing the lemon juice, onions, salt, pepper, mustard and minced chile. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover and marinate for at least 3 hours in the refrigerator.
Remove the chicken pieces, reserving the marinade and onions, and add to large dutch oven or other pan with heated peanut oil.  Once chicken is lightly browned on each side, remove it from the pan and set aside.  Then remove the onions from the marinade and cook them slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, olives, carrots, and water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. 
Serve over rice.

 Final Plated Yassa 

A New Favorite Recipe!---Lemony Bean Duo

We tried this recipe in place of the go-to green bean casserole for Thanksgiving Dinner and I just had to share it!!!  It was delicious warm right after it was prepared and it was so delicious cold the next day that no one else in my house got leftover green beans.

I made it without the wax beans since they are not available this time of year.

Ingredients

* 1/2 cup(s) packed fresh mint leaves

* 1 1/2 pound(s) green beans, trimmed

* 1 1/2 pound(s) wax beans, trimmed

* Salt

* Pepper

* 2 tablespoon(s) extra-virgin olive oil

* 1 lemon



Directions

1. Heat 7- to 8-quart covered saucepot of water to boiling on high. Meanwhile, finely chop half of mint.

2. To saucepot, add beans and 1/2 teaspoon salt. Cook 7 to 8 minutes or until just crisp-tender, stirring occasionally. Drain well.

3. While beans are still warm, in large bowl, toss with oil, chopped mint, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Transfer to large shallow serving bowl. Grate lemon peel directly over beans, then tear remaining mint leaves and scatter over beans.

I need a Lentil Soup recipe, please!

Please share your favorite (and easiest) Lentil Soup recipes!!!

OAMC Santa Fe Chicken

I got this recipe from a OAMC cookbook at the library and while I'm not preparing it ahead in OAMC style, the recipe sound delicious and is pretty darn simple!  Those are two important things in my book!

1/2 cup lime juice
1/4 cup soy sauce
1 tblsp olive oil
1 1/2 tsp chili powder
1 tsp ground cumin
1 1/2 tsp ground coriander
3 tsp chopped garlic
1 tblsp honey
3 boneless, skinless chicken breast, sliced into strips
2 tblsp chopped fresh cilantro
1/4 cup white wine (optional)

If you are prepping this for OAMC cooking, mix all ingredients together(except white wine) and pour into a 1 gallon freezer bag.
Label and Freeze
Thaw and stir in white wine.

If prepping to cook immediately, mix all ingredients together  and place in 9x9 casserole dish treated with non-stick spray.
Bake in preheated 350 degree oven for 40 minutes!

Check back for my feedback on the recipe and pics!

Freezer Friendly !

Jenn over at Frugal Mom Jenn has "Monday Methods" post up on freezing and is looking for recipes to make ahead and freeze.
I've compiled some of my favorites here and will send this link her way.
If you have any suggestions post them here and then head on over and tell Jenn about them, too!

Summer Squash Casserole

Potato Ham Bake

Shredded Chicken for Enchiladas, Tacos, Burritos, etc

Grandma B's Chicken Broccoli Casserole

Wild Rice Chicken Supreme

The 3 chicken recipes are favorites in our house and are great to prepare the same day since they all require cooking whole chicken breast and then shredding or cubing.
I usually do the Wild Rice and Broccoli Chicken Breasts first and then reserve some broth for those recipes.  After that I can add some water and spicier seasonings to the pot for the Shredded Chicken to boil in!

Tamale Pie (EASY)!

This is so delicious and easy!
It's pretty frugal, but if you want to go even further, you can make your own polenta much cheaper than the ready-made kind!

Tamale Pie

“Moosewood Restaurant New Classics”

Serves 4
•1 15-ounce can pinto beans with liquid
•1/2 cup fresh or frozen corn kernels
•1/2 cup salsa
•1 teaspoon ground cumin
•1/2 teaspoon dried oregano
•1/4 teaspoon salt
•12 ounces prepared polenta
•3 tablespoons chopped fresh cilantro (optional)
•1 cup grated sharp Cheddar cheese

1. Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Set aside.
2. Empty the beans into a large bowl, and mash with a potato masher or fork. Add corn, salsa, cumin, oregano and salt. Mix and set aside.
3. Slice the polenta roll into 1/4-inch-thick rounds. Arrange the rounds in the skillet, slightly overlapping. Spoon the bean mixture over the polenta, and sprinkle on the cilantro and cheese.
4. Cover and bake for 15 minutes, and then uncover and bake for15 minutes more, until the beans are bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before serving.

I've also added cooked cubed/shredded chicken and/or cooked rice to this dish!

Summer Squash Casserole!

My mother makes a fabulous Summer Squash Recipe.  I had some zucchini that needed to be used up.

I often steam them with some onions, garlic and tomotoes, but wasn't in the mood for that, so I deciced to use them in place of the Summer Squash in this recipe.

SUMMER SQUASH CASSEROLE

2 lbs summer squash, sliced and cooked (do not overcook)

2lbs onions, sliced and cooked (do not overcook)

1 cup shredded carrots

1 cup sour cream (I always sub low-fat)

1 stick margarine melted

1 small pkg herb stuffing mix

1 can cream of chicken soup (I always sub low-fat)

Melt a little butter on bottom of casserole dish.  Layer Stuffing, 1/2 squash, 1/2 onions, 1/2 raw carrots, 1/2 sour cream, and 1/2 cream of chicken.  Pour 1/2 butter over top.  Repeat layers, saving a little stuffing for top.  Bake at 350 degrees for 25-30 minutes.

I didn't have any herb stuffing so I substituted corn bread stuffing, which worked fine in this recipe.

I ate a little last night and froze 1/2 the casserole for another time.

I used some leftovers on top of pasta for lunch!

Ropa Vieja Slow Cooker Recipe!

Ok, ok, I know that's a pic of DD3's Dora Plate.

I snapped a pic of my plate as we were eating the other night and she insisted I snap one of her plate as well.

I'm lucky she did because both pics looked good on the little screen on the camera, but when I uploaded the pic of my plate it left a lot to be desired.  I would go so far as to say you might lose your appetite!  Luckily, the picture of her plate was decent enough to use and does a little better justice to this delicious recipe/meal.

Ropa Vieja

Serves 6-Prep Time 10 minutes

1 Flank Steak (1.5lbs)

Salt and Black Pepper to taste

1 tbsp Olive Oil

1 med. green bell pepper, chopped

1 jar ( 1lb 10oz) Ragu Chunky Pasta Sauce

1/2 c beef broth or water

1 can (4oz) chopped green chilies drained

1/4 tsp red pepper flakes

1. Season Steak with salt and pepper. Heat Olive Oil in skillet over med-high heat. Cook Steak 3-4 minutes or until just browned.

2. Combine pasta sauce, green pepper, green chilies, and red pepper flakes in slow cooker.  Add Steak, covering with broth or water.

3. Cook on LOW 8-10 hours or HIGH 4-6 hours or until meat is fork tender.  With 2 forks, shred meat.  Return meat to sauce and heat through.

Notes:

~ I like to use fresh chilies and we add a bit more than the 4oz equivalent as well as a bit more of the red pepper flakes.  We like it a little hot!

~I also add Green Olives toward the end (long enough to heat through), which add a nice zing here and there!

RECIPE FROM:

               RIVAL CROCK POT: THE ORIGINAL AND #1 BRAND SLOW COOKER, "WINNING SLOW COOKER RECIPES"

Chicken Burritos!

Here's a pic of Monday's Chicken Burrito!

It was delicious!

Here's the run down:

Chicken- 2.84lbs @ $1.79/lb = $5.10

Green Peppers- 1.01lbs @ 99c/lb = $1.00

Red Pepper- .34lb @ $1.49/lb = 51c

1 yellow Onion- 3lb bag @ $1.49/bag = approx 15c

1 bag Mission Burrito Shells = 39c

Cumin, Chili, etc-seasonings = approx 50c

Shredded Cheese (frozen and leftover from June's Kraft deals) = 1c

2 Avacados @ 99c/each = $1.98

Guacamole Mix = 69c

1 jar Newman's Salsa = $1.99

1 Container Sour Cream = FREE

2 Cans Progresso Black Beans @ 24c/each = 48c

Rice = $2

FINAL COST = $14.80

TOTAL SERVINGS = 14

COST/SERVING =  $1.06

The Salsa and Guacamole were treats that we don't always have, but even adding those costs into the mix, this still makes for a tasty and frugal meal!

NOTE: The recipe posted for the chicken filling is great to make in big batches and freeze for later use!