Welcome to 2016! How appropriate that we begin a new page for a new year! This week's recipe will be Stovetop Italian Macaroni since M. R. Meat Market has ground beef on for $2.99/lb. It also calls for 1 package of Onion Soup Mix. I haven't bought that in so long my box still says Lipton. A new box was $2.99 for 4 packages and that's not a bad investment. There are lots of beef recipes that use onion soup mix as the seasoning and, of course, you can always make onion soup! Be careful of the salt you add to a recipe that calls for the soup mix because it's a little salty all by itself.
Week of January 3, 2016
Stovetop Italian Macaroni - serves 4-5
www.tasteofhome.com
1 lb. lean ground beef ($2.99 @ M.R. Meat Market)
1 can of diced tomatoes, not drained ($1.00 for 28 oz. No Name)
2 cups water
1 tsp. Italian seasoning ($.07)
2 cups elbow macaroni, uncooked ($.50)
1/4 tsp. pepper flakes - optional ($.01)
1 envelope onion soup mix ($2.99 for a package of 4 envelopes = $.75)
1 cup grated mozzarella (4 oz.) ($1.12)
1/2 cup parmesan
In a Dutch oven (or your spaghetti pot) brown the meat over medium heat until no longer pink. Drain. Add the tomatoes, seasoning, water, soup mix and pepper flakes if using. Bring to a boil and stir in the macaroni. Reduce heat and simmer for 8-9 minutes or until macaroni is tender.
Remove from heat and stir in the parmesan. Sprinkle with mozzarella, cover and let sit for 2 minutes so cheese can melt. Serve.
TOTAL: $7.29, 1.82 per person for 4 servings, $1.46 for 5 servings
MY RESULTS: Well, we've started the new year with a winner! This meal took almost exactly half an hour from start to finish - great for busy nights. I would probably increase the spices a bit. The recipe says it will serve 5 but it's not as filling as you would expect so I'm going to say 4 unless two of the people were kids and then 5 would be no problem. Make sure you make it in a good sized pot. I wound up with a sink full of dishes because I started out in a large skillet and realized after I added the macaroni that it wouldn't be big enough. I transferred it to a French oven which it almost filled so I poured it into my spaghetti pot which worked fine. Now I have to wash all those pots! |
UPCOMING: There were some good prices at the grocery stores this week, which was nice to see. Lean ground beef (good price is a relevant thing when we're talking about beef) at M.R. Meat was $2.99/lb. and they had lean ground pork for $1.99. Superstore had No Name parmesan for $4.48/250g. Freshco had chicken thighs for $2/lb.
I have a package of 2 frozen pork tenderloins that I picked up at Freshco last week. I'm going to make two different dishes with those and post one of them for this week and one for next week. I'm going up north for a week (yeah, I know but I LOVE snow) so I will need to prepare a recipe ahead for the last week of January.
I have a package of 2 frozen pork tenderloins that I picked up at Freshco last week. I'm going to make two different dishes with those and post one of them for this week and one for next week. I'm going up north for a week (yeah, I know but I LOVE snow) so I will need to prepare a recipe ahead for the last week of January.
Week of January 9, 2016
Pork Tenderloin with Sticky Lime Glaze - serves 4
adapted from www.canadianliving.com
2 tbsp. sodium-reduced soy sauce ($.18)
2 tbsp. honey ($.24)
2 tsp. grated lime rind ($.25)
2 tsp. lime juice (reamed from the fresh lime)
1/2 small onion, finely diced ($.08)
1 tbsp. minced ginger (or 1 tsp. ginger powder) ($.07)
1 clove garlic, minced ($.07)
1/4 tsp. pepper ($.05)
1 pork tenderloin, about 1 lb. ($2.25 sale price)
1 tbsp. olive oil ($.10)
In a large glass bowl, whisk together soy sauce, honey, lime rind, lime juice, onion, ginger, garlic and pepper (Make ahead: cover and refrigerate for up to 24 hours.) Add pork, turning to coat. Cover and marinate in refrigerator for 1 hour.
Set oven for 400F. Drain pork, reserving marinade. In a large ovenproof skillet, heat oil over medium-high heat; brown pork. Pour in marinade and bring to boil; boil for 1 minute.
Roast in 400F oven until juices run clear when pork is pierced and just a hint of pink remains inside, 18-20 minutes. Transfer to cutting board and tent with foil. Let stand for 5 minutes before slicing. Arrange on platter; pour sauce over top.
TOTAL: $3.29, $.82 per person for 4 servings
Pork Tenderloin with Sticky Lime Glaze - serves 4
adapted from www.canadianliving.com
2 tbsp. sodium-reduced soy sauce ($.18)
2 tbsp. honey ($.24)
2 tsp. grated lime rind ($.25)
2 tsp. lime juice (reamed from the fresh lime)
1/2 small onion, finely diced ($.08)
1 tbsp. minced ginger (or 1 tsp. ginger powder) ($.07)
1 clove garlic, minced ($.07)
1/4 tsp. pepper ($.05)
1 pork tenderloin, about 1 lb. ($2.25 sale price)
1 tbsp. olive oil ($.10)
In a large glass bowl, whisk together soy sauce, honey, lime rind, lime juice, onion, ginger, garlic and pepper (Make ahead: cover and refrigerate for up to 24 hours.) Add pork, turning to coat. Cover and marinate in refrigerator for 1 hour.
Set oven for 400F. Drain pork, reserving marinade. In a large ovenproof skillet, heat oil over medium-high heat; brown pork. Pour in marinade and bring to boil; boil for 1 minute.
Roast in 400F oven until juices run clear when pork is pierced and just a hint of pink remains inside, 18-20 minutes. Transfer to cutting board and tent with foil. Let stand for 5 minutes before slicing. Arrange on platter; pour sauce over top.
TOTAL: $3.29, $.82 per person for 4 servings
Sweet Potato Fries (sort of) with dipping sauce - serves 4
adapted from www.thepioneerwoman.com
2 sweet potatoes, about 1 lb. each ($1.58 @ $.79/lb.)
1/4 c. butter ($.38)
1 clove garlic, minced ($.07)
1 tsp. chili ($.06)
1 tsp. salt ($.01)
1/2 tsp. pepper ($.08)
1/2 cup mayonnaise ($.57)
1 tsp. hot sauce, optional (or ketchup $.05)
Peel the potatoes and slice them into sticks. Preheat oven to 450F. Melt the butter and skim off the foam. Stir in the garlic, chili, salt and pepper. In a large bowl toss the sticks in the butter mixture.
Spread the potato sticks on a cookie sheet (or two) and bake in the oven for 15-17 minutes, shaking the tray(s) half way through, until the fries are sizzling. Watch so the edges don't burn. Remove from oven and let sit for 5 minutes. Sprinkle with additional salt (optional).
Mix the mayo and the hot sauce (or ketchup)
TOTAL: $2.80, $.70 per person for 4 servings
adapted from www.thepioneerwoman.com
2 sweet potatoes, about 1 lb. each ($1.58 @ $.79/lb.)
1/4 c. butter ($.38)
1 clove garlic, minced ($.07)
1 tsp. chili ($.06)
1 tsp. salt ($.01)
1/2 tsp. pepper ($.08)
1/2 cup mayonnaise ($.57)
1 tsp. hot sauce, optional (or ketchup $.05)
Peel the potatoes and slice them into sticks. Preheat oven to 450F. Melt the butter and skim off the foam. Stir in the garlic, chili, salt and pepper. In a large bowl toss the sticks in the butter mixture.
Spread the potato sticks on a cookie sheet (or two) and bake in the oven for 15-17 minutes, shaking the tray(s) half way through, until the fries are sizzling. Watch so the edges don't burn. Remove from oven and let sit for 5 minutes. Sprinkle with additional salt (optional).
Mix the mayo and the hot sauce (or ketchup)
TOTAL: $2.80, $.70 per person for 4 servings
MY RESULTS: Both the pork tenderloin and the sweet potatoes were very good. The sauce for the pork could have had a little more lime flavour but was good none-the-less. The sweet potatoes were delicious but definitely not 'fries'. They were completely soft and had to be eaten with a fork but the flavour of the seasonings really complimented the sweetness and would have been even better if the pork had more lime flavour. I served it with a salad but any vegetable would have been good. Cost: $6.09, $1.52 per person plus the vegetable. |
UPCOMING: I had planned to do Farmstyle Hamburger Stroganoff and I bought lean ground beef to make it. However, I stopped into Metro to pick up an item I had been unable to price match and found pork schnitzel on sale. The meat has already been flattened and breaded and is ready to cook and for $4.02 I got a package big enough for 4 servings. Superstore had cauliflower on for 2/$2.50 and iceberg lettuce was $1.67 each. So tonight's dinner will be pork schnitzel with cauliflower and a cheese sauce with a wedge salad on the side.
If I have a chance to make the stroganoff, I will and I will use it for next week's recipe. Next week I will be in North Bay visiting my son & daughter-in-law. I know, I'm one of those crazy people who like winter! But there are also grandbabies up there!!!
If I have a chance to make the stroganoff, I will and I will use it for next week's recipe. Next week I will be in North Bay visiting my son & daughter-in-law. I know, I'm one of those crazy people who like winter! But there are also grandbabies up there!!!
Week of January 17, 2016
Pork Schnitzel with noodles and cauliflower - serves 4
(my recipe, sort of)
1 package of pork schnitzel - which is pork cutlets pounded thin and coated in seasoned breadcrumbs. They are ready for the pan. ($4.02)
1 package of Knorr Pasta Sidekicks - it never hurts to have a package or two of these in the cupboard for busy nights but only buy them on sale. This one was a new flavour - Garlic and Lemon - $1
1/2 cauliflower cut into florets ($1.25 - on sale 2/$5 at Superstore)
2 tbsp. butter ($.18)
2 tbsp. flour ($.06)
1 cup milk ($.25)
1 cup shredded cheddar (or marble or whatever is in the fridge) ($1.24 for 1/4 of a cheese bar), grated
Make the cheese sauce first: melt the butter over medium heat in a small saucepan. Mix in the flour and cook for a minute. Gradually add the milk, stirring constantly until the sauce is creamy and smooth. Add the cheese and stir until smooth. Turn off the heat and cover the pan to keep it warm. (optional: a pinch of nutmeg, salt and pepper)
Put the cauliflower in a steamer over a little bit of water.
Make the Sidekick of your choice, following the directions on the package. This portion of the meal will take about 15 minutes so once you have the package contents in the boiling water, begin to cook the meat and turn on the heat under the cauliflower. Heat a little olive oil in your largest skillet and when it's hot, add the schnitzel. When the juice starts to appear on the upper surface of the cutlets, it's time to flip them. They should be done when the 2nd side is browned and crispy.
As you are taking the schnitzel out of the skillet, put the heat on under the cheese sauce on low just to bring it back up to temperature. Put the cauliflower in a bowl and pour the sauce over it.
TOTAL: $8.00, $2.00 per person for 4 servings
Pork Schnitzel with noodles and cauliflower - serves 4
(my recipe, sort of)
1 package of pork schnitzel - which is pork cutlets pounded thin and coated in seasoned breadcrumbs. They are ready for the pan. ($4.02)
1 package of Knorr Pasta Sidekicks - it never hurts to have a package or two of these in the cupboard for busy nights but only buy them on sale. This one was a new flavour - Garlic and Lemon - $1
1/2 cauliflower cut into florets ($1.25 - on sale 2/$5 at Superstore)
2 tbsp. butter ($.18)
2 tbsp. flour ($.06)
1 cup milk ($.25)
1 cup shredded cheddar (or marble or whatever is in the fridge) ($1.24 for 1/4 of a cheese bar), grated
Make the cheese sauce first: melt the butter over medium heat in a small saucepan. Mix in the flour and cook for a minute. Gradually add the milk, stirring constantly until the sauce is creamy and smooth. Add the cheese and stir until smooth. Turn off the heat and cover the pan to keep it warm. (optional: a pinch of nutmeg, salt and pepper)
Put the cauliflower in a steamer over a little bit of water.
Make the Sidekick of your choice, following the directions on the package. This portion of the meal will take about 15 minutes so once you have the package contents in the boiling water, begin to cook the meat and turn on the heat under the cauliflower. Heat a little olive oil in your largest skillet and when it's hot, add the schnitzel. When the juice starts to appear on the upper surface of the cutlets, it's time to flip them. They should be done when the 2nd side is browned and crispy.
As you are taking the schnitzel out of the skillet, put the heat on under the cheese sauce on low just to bring it back up to temperature. Put the cauliflower in a bowl and pour the sauce over it.
TOTAL: $8.00, $2.00 per person for 4 servings
MY RESULTS: This is a fast, easy and inexpensive meal. You could trim the cost even more by substituting a less expensive vegetable. I went with the cauliflower because we haven't had it in AGES (not buying it at $6.99!!) You also don't NEED a cheese sauce for it. You could roast it (see recipe on page 1) and it would be just as good. Sidekicks are one of the very few prepared/packaghed foods I buy (and only on sale). Every once in a very long while I just need easy.
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UPCOMING: How about a meatloaf? I'm pretty sure that qualifies as comfort food and I found a recipe that is really easy and quite tasty. Make your own breadcrumbs and you can knock a few cents off the cost but I would cut down the amount called for in the recipe. Lean ground beef is on for $2.97 at Food Basics and broccoli is on at the Superstore for $1.98. Throw in a half a loaf of their bakery bread ($1/loaf) and you have a really nice dinner. I'm posting a little early because I'll be away, playing in the snow with my beautiful northern grandchildren!
Simple Ranch Meatloaf - serves 5 (possibly 6)
adapted from www.thisiswhyimfull.com
1 lb. lean ground beef ($2.97)
1 package ranch dressing mix (3/$3.99 = $1.33)
1 cup BBQ sauce ($.69)
2 cups breadcrumbs (CUT this to 1 1/2 cups) (free if homemade from stale bread or $.18)
1/2 cup ketchup ($.41)
1/2 cup grated cheddar (1 1/2" of a 12" cheese bar @ $4.48 = $.56)
1 generous tsp. of black pepper ($.10)
1 tsp. oregano ($.08)
2 eggs ($.25)
Preheat oven to 350F. In a large bowl hand mix beef, ranch dressing mix, breadcrumbs, ketchup, spices and eggs.
Form into a loaf on a tinfoil covered baking sheet (cookie sheet with sides works well). Spread BBQ sauce over it and top with the grated cheese.
Bake 35 minutes or until cooked through. Let sit for a couple of minutes before slicing.
TOTAL: $6.82, $1.36 + $.40 for broccoli @ $1.98 + $.15 for fresh bakery bread @ $1 per loaf = $1.91 for 5 servings
MY RESULTS: I've made many different meatloaf recipes and to be honest I usually leave the meatloaf to my husband. However, this one is pretty good and certainly EASY! We found the 2 cups of breadcrumbs made the loaf a little more dense than we would like so I've cut the quantity back to 1 1/2 cups. I wouldn't make this with medium ground beef though. The breadcrumbs will soak up whatever fat/juice comes from the meat but medium ground might overwhelm it and change the consistency.
Use whatever BBQ sauce you have in the fridge. I actually had about 1/4 cup of two different kinds of sauce so I mixed them together. It got two almost empty bottles out of the fridge and while I thought the combined flavours were a little odd, once it was cooked with the meat and cheese it wasn't even noticeable. We had it with a wedge salad and bread but I think the broccoli and bakery bread would be a great combination, especially since the broccoli is on for a better price. Cauliflower is on for $2.88 and would go well as an alternative but it would increase the per person cost. I think I'll make this recipe again. The first picture is before the meatloaf went into the oven, the second is after it was cooked. |
UPCOMING: I'm back! North Bay was wonderful - cold, knee-deep snow and beautiful grandchildren! I am SO fortunate! This week's recipe will be All-American Skillet Goulash. It's a ground beef and macaroni base and it looks pretty good. Let's give it a try. Also, check out the Other Stuff section of this website. I found some very good advice about storing the precious and very expensive fruits and vegetables we ar buying. I made a list of the websites that have these articles and they are well worth a read.
Week of February 1, 2016
All-American Skillet Goulash - serves 4-5
adapted from www.mrfood.com
2 cups macaroni ($1.30)
1 lb. lean ground beef ($2.99 sale)
1/2 green pepper, chopped ($.70)
1 small onion ($.17)
1 - 28 oz. jar spaghetti sauce ($1.25)
1 tsp. salt ($.01)
1/2 tsp. black pepper ($.08)
1 cup grated cheddar (1/4 of a cheese bar @ $4.48 = $1.12)
Cook macaroni according to package directions, drain and cover to keep warm.
Meanwhile put ground beef, onion and pepper into a large skillet on high heat, and cook 6-8 minutes, stirring frequently until no pink remains in the meat. Drain excess liquid. Add cooked macaroni, spaghetti sauce, salt and pepper to the pan and mix well. Reduce heat to medium low and simmer 5-7 minutes or until heated through. Sprinkle with cheese and cover pan. Turn off the heat and let it sit for 2-3 minutes or until the cheese has melted. Serve.
TOTAL: $7.58, $1.89 per person for 4 servings, $1.52 per person for 5 servings.
All-American Skillet Goulash - serves 4-5
adapted from www.mrfood.com
2 cups macaroni ($1.30)
1 lb. lean ground beef ($2.99 sale)
1/2 green pepper, chopped ($.70)
1 small onion ($.17)
1 - 28 oz. jar spaghetti sauce ($1.25)
1 tsp. salt ($.01)
1/2 tsp. black pepper ($.08)
1 cup grated cheddar (1/4 of a cheese bar @ $4.48 = $1.12)
Cook macaroni according to package directions, drain and cover to keep warm.
Meanwhile put ground beef, onion and pepper into a large skillet on high heat, and cook 6-8 minutes, stirring frequently until no pink remains in the meat. Drain excess liquid. Add cooked macaroni, spaghetti sauce, salt and pepper to the pan and mix well. Reduce heat to medium low and simmer 5-7 minutes or until heated through. Sprinkle with cheese and cover pan. Turn off the heat and let it sit for 2-3 minutes or until the cheese has melted. Serve.
TOTAL: $7.58, $1.89 per person for 4 servings, $1.52 per person for 5 servings.
MY RESULTS: This is pretty good. It's fast, easy and filling. There was a casserole I used to make years ago which was very similar to this but called for canned tomatoes instead of the spaghetti sauce. I like this better. I picked up a can of Primo Thick and Zesty pasta sauce on sale and when I tasted it I realized I could omit a couple of spices that the original recipe listed. Always one to rinse the can, my sauce was increased by the 1/4 cup or so of water that I used to do that. This will definitely feed 4 adults and if your family includes younger children or a small eater, you can serve 5. |
UPCOMING: There are some pretty decent sales at the grocery stores this week. Superstore has pork tenderloin for $2.98/lb. and whole chickens (PC Airchilled) for $1.98/lb. Freshco has whole chickens on for $1.77/lb but it doesn't say whether they are air or water chilled and that can make a difference in getting what you pay for. Water chilled poultry has water weight that disappears when you cook it. At Superstore you can price match the Metro price for broccoli which is $1.49, the Black Diamond cheddar from Food Basics at $4.88, cauliflower at $1.88, pasata and canned tomatoes at $.99 (FB again). I don't think Superstore has 2 lb. bags of onions so you probably won't be able to price match the Food Basics onions at $.98. Food Basics also has chicken thighs and drumsticks at $1.88/lb. However, watch out for the ad from Freshco which says $10 for 800g of lean ground beef is a "great price". It's NOT! It works out to $5.68/lb.
The next recipe will be One Pot Chicken and Potatoes. I do love fast, easy meals. The person who made the dish doesn't provide a recipe for gravy to accompany the meal but mentions that she made it and that it was delicious. So, we'll try that too. BUT, the recipe calls for 15-20 cloves of garlic and I'm not doing that!
The next recipe will be One Pot Chicken and Potatoes. I do love fast, easy meals. The person who made the dish doesn't provide a recipe for gravy to accompany the meal but mentions that she made it and that it was delicious. So, we'll try that too. BUT, the recipe calls for 15-20 cloves of garlic and I'm not doing that!
Week of February 7, 2016
One Pot Chicken & Potatoes - serves 4
adapted from www.letthebakingbeginblog.com
6-7 chicken thighs ($.77 each = $5.39 for 7)
4 large potatoes, peeled and cut into quarters or halves ($.50)
4 carrots, cut into 1-2" pieces ($.80)
1 onion, cut in quarters ($.17)
5 garlic cloves, whole ($.20)
Salt ($.01)
Pepper ($.17 for 1 tsp.)
4 tbsp. olive oil ($.40)
Preheat oven to 375F. Line a baking sheet with foil or parchment paper. Dry the cleaned and cut carrots and potatoes with a paper towel.
Put the chicken, potatoes and carrots, onion and whole garlic cloves in the pan and sprinkle with salt and pepper. Drizzle with olive oil and toss everything to coat. Bake 1 hour 15 minutes. Start checking for doneness at about 1 hour. If potatoes and thighs are soft and easily pierced with a fork, they are ready. If the chicken and potatoes have not browned as much as you would like, turn the oven to broil for 5 minutes. Watch carefully so they don't burn.
Gravy: mix 2 tbsp. flour ($.06) with 2 tbsp. water until smooth. Scrape up the brown bits from the pan to a small saucepan and add 1 cup water or chicken stock ($.50 or free if homemade). Bring to a boil, reduce heat and stir in enough of the flour/water mixture to thicken the gravy.
TOTAL (not including gravy): $7.64, $1.91 per serving for four servings. Gravy adds $.56 to the cost if you are using store-bought stock BUT only $.06 for the flour if you are using your own homemade stock.
One Pot Chicken & Potatoes - serves 4
adapted from www.letthebakingbeginblog.com
6-7 chicken thighs ($.77 each = $5.39 for 7)
4 large potatoes, peeled and cut into quarters or halves ($.50)
4 carrots, cut into 1-2" pieces ($.80)
1 onion, cut in quarters ($.17)
5 garlic cloves, whole ($.20)
Salt ($.01)
Pepper ($.17 for 1 tsp.)
4 tbsp. olive oil ($.40)
Preheat oven to 375F. Line a baking sheet with foil or parchment paper. Dry the cleaned and cut carrots and potatoes with a paper towel.
Put the chicken, potatoes and carrots, onion and whole garlic cloves in the pan and sprinkle with salt and pepper. Drizzle with olive oil and toss everything to coat. Bake 1 hour 15 minutes. Start checking for doneness at about 1 hour. If potatoes and thighs are soft and easily pierced with a fork, they are ready. If the chicken and potatoes have not browned as much as you would like, turn the oven to broil for 5 minutes. Watch carefully so they don't burn.
Gravy: mix 2 tbsp. flour ($.06) with 2 tbsp. water until smooth. Scrape up the brown bits from the pan to a small saucepan and add 1 cup water or chicken stock ($.50 or free if homemade). Bring to a boil, reduce heat and stir in enough of the flour/water mixture to thicken the gravy.
TOTAL (not including gravy): $7.64, $1.91 per serving for four servings. Gravy adds $.56 to the cost if you are using store-bought stock BUT only $.06 for the flour if you are using your own homemade stock.
MY RESULTS: I like this. The chicken skin was crispy and the meat moist. The potatoes were crispy but tender and the onions were delicious. As you can tell from the photo, I overcooked it. I left it in the oven for the full time that the original recipe recommended before I checked on it and my onions were very dark (although frankly, they were yummy). I had some broccoli in the fridge that I needed to use up so with about an hour to go I tossed that onto the tray and that overcooked a little bit too. It was crispy and I ate every last piece! The first picture is as the tray was going into the oven and the second was the serving bowl. I made quite a few changes to the original recipe which called for 15-20 garlic cloves (yikes!) and either 1 TBSP of black pepper or 5 MORE garlic cloves and a 1/2 tsp. of paprika to be sprinkled over the meat and vegetables. I think that would be overdoing it and it hiked the cost considerably. A whole tablespoon of black pepper over the meal? |
UPCOMING: I love Pinterest and while I was perusing the pins for a new recipe, came across an interesting picture of an Italian Crescent Casserole. It's really more like a meat pie but it's made with Pillsbury crescent rolls which were on sale this week 3 for $5. So, that's going to be our recipe for this week. Italian Crescent Casserole with a side salad.
Week of February 14, 2016
Italian Crescent Casserole - serves 4
adapted from www.realmomkitchen.com
1 lb. ground beef, cooked and drained ($2.99)
1 cup garlic tomato pasta sauce ($.89)
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls ($1.33 on sale for 3/$5)
1 1/2 cups shredded Italian cheese blend OR 2 1/4" of a mozzerella cheese bar or cheese of your choice ($.84)
1/4 tsp. basil
Preheat oven to 375F. In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.
Separate crescent dough into 8 triangles. Place dough in ungreased 9" glass pie plate in a spoke pattern, with narrow tips overlapping the rim of the plate by about 3". Press dough in the bottom and up the sides of the pie plate to form a crust. Sprinkle 1 cup of the cheese over the dough. Spoon the meat mixture evenly over the cheese.
Bring the tips of the dough over the filling to meet in the centre but do not overlap them. Sprinkle remaining 1/2 cup of cheese over the dish, followed by the basil. Bake at 375F for 15-20 minutes or until bottom crust is cooked. If the top is browning too much, cover the edges of the pie plate with strips of tin foil.
Cut into wedges and serve with a side salad.
TOTAL: $6.09, $1.52 per person for 4 servings. Salad: 1/3 head of iceburg lettuce @ $1.49 (sale price this week) ($.50); 1/4 of an English cucumber @ $.77 (sale price this week) ($.20); 2 Roma tomatoes @ $.99/lb. (sale price this week) ($.50) = $1.20. Total price of meal $7.29, $1.82 per person.
Italian Crescent Casserole - serves 4
adapted from www.realmomkitchen.com
1 lb. ground beef, cooked and drained ($2.99)
1 cup garlic tomato pasta sauce ($.89)
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls ($1.33 on sale for 3/$5)
1 1/2 cups shredded Italian cheese blend OR 2 1/4" of a mozzerella cheese bar or cheese of your choice ($.84)
1/4 tsp. basil
Preheat oven to 375F. In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.
Separate crescent dough into 8 triangles. Place dough in ungreased 9" glass pie plate in a spoke pattern, with narrow tips overlapping the rim of the plate by about 3". Press dough in the bottom and up the sides of the pie plate to form a crust. Sprinkle 1 cup of the cheese over the dough. Spoon the meat mixture evenly over the cheese.
Bring the tips of the dough over the filling to meet in the centre but do not overlap them. Sprinkle remaining 1/2 cup of cheese over the dish, followed by the basil. Bake at 375F for 15-20 minutes or until bottom crust is cooked. If the top is browning too much, cover the edges of the pie plate with strips of tin foil.
Cut into wedges and serve with a side salad.
TOTAL: $6.09, $1.52 per person for 4 servings. Salad: 1/3 head of iceburg lettuce @ $1.49 (sale price this week) ($.50); 1/4 of an English cucumber @ $.77 (sale price this week) ($.20); 2 Roma tomatoes @ $.99/lb. (sale price this week) ($.50) = $1.20. Total price of meal $7.29, $1.82 per person.
MY RESULTS: I made this for dinner tonight and it received mixed reviews. My husband described it as sloppy joes in a bread crust and that really does describe it well. I liked it and I think kids would eat it, depending on the pasta sauce you used. I used the Primo Zesty Tomato Basil that I liked so much in a previous recipe. The recipe uses less than half the can so, in the fridge, there is enough for a couple of servings of spaghetti. I didn't have the cheese the recipe listed and I never buy pre-shredded cheese anyway (why would I pay for someone else to shred it?). What I did have was a part block of Monterey Jack with jalapenos and it worked really well. Whatever bar of cheese you have, just measure off 2 1/4" and once it's grated you'll have the 1 1/2 cups you need.
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There was one problem with the recipe in that, at the 15 minute mark, the top was browning and cooked so I removed it from the oven and sliced it to serve. However the bottom crust was still doughy and it had to go back into the oven for another 10 minutes. That's why I added the part about covering the edges of the pie plate with foil strips. This is worth making and served with a side salad, makes a well balanced meal.
UPCOMING: I love it when I pick a recipe to make and, when the ads arrive, the ingredients you need to make it are on sale! The recipe is called "Man Pleasing Chicken" and, wouldn't you know it, Superstore has chicken thighs and drumsticks on for $1.98/lb., Metro has Maille dijon mustard for $2.99 (not positive how much of a sale this is), and Freshco has Aunt Jemima Maple Syrup for $2. I really prefer real maple syrup not only for the flavour but also because that's all that is in it. I think Costco has the best price for Canadian maple syrup but if you can't swing that, just use the Aunt Jemima.
UPDATE TO UPCOMNG: Forget the sale on Maille Dijon at Metro. PC brand dijon at Superstore is a better buy and it's a good product. The 250 ml (1 cup) size jar is $2.00 and the recipe will use 1/2 of 1 jar. They are actually 2/$4 which gives you 500 ml for less than the single 500 ml jar.
UPDATE TO UPCOMNG: Forget the sale on Maille Dijon at Metro. PC brand dijon at Superstore is a better buy and it's a good product. The 250 ml (1 cup) size jar is $2.00 and the recipe will use 1/2 of 1 jar. They are actually 2/$4 which gives you 500 ml for less than the single 500 ml jar.
Week of February 21, 2016
Man-Pleasing Chicken - serves 4
from Witty In The City or www.justapinch.com)
1/2 cup Dijon mustard or Honey Dijon ($1.00)
1/4 cup maple syrup ($.17)
1 tbsp. rice wine vinegar (or white vinegar) ($.10)
6 chicken thighs ($4.08 @ $1.98/lb. sale)
Preheat oven to 450F. Mix Dijon, syrup and vinegar in a bowl. Put the chicken in a baking dish, sprinkle with salt and pepper. If you line the pan with foil the clean-up will be a breeze. Alternately, you could oil the pan if you wish.
Pour the sauce over the chicken, turning the pieces to ensure they are fully coated. Bake 40 minutes or until the internal temperature is 155F. Let rest 5 minutes then serve.
TOTAL: $5.35, $1.34 per person for 4 servings plus sides of homefries and peas = $6.82, $1.71 per person
Man-Pleasing Chicken - serves 4
from Witty In The City or www.justapinch.com)
1/2 cup Dijon mustard or Honey Dijon ($1.00)
1/4 cup maple syrup ($.17)
1 tbsp. rice wine vinegar (or white vinegar) ($.10)
6 chicken thighs ($4.08 @ $1.98/lb. sale)
Preheat oven to 450F. Mix Dijon, syrup and vinegar in a bowl. Put the chicken in a baking dish, sprinkle with salt and pepper. If you line the pan with foil the clean-up will be a breeze. Alternately, you could oil the pan if you wish.
Pour the sauce over the chicken, turning the pieces to ensure they are fully coated. Bake 40 minutes or until the internal temperature is 155F. Let rest 5 minutes then serve.
TOTAL: $5.35, $1.34 per person for 4 servings plus sides of homefries and peas = $6.82, $1.71 per person
MY RESULTS: This is really good! I served it with homefries ($.40 for 2 potatoes, $.17 for an onion, and $.20 for butter and oil = $.77 plus $.70 for peas). The recommended side dishes are rice ($.95) and broccoli which was on at Food Basics (or for price matching) at $.99. These would be very good as well but would increase the meal price by $.47. |
UPCOMING: I have several packages of chicken pieces in the freezer now, since I bought both thighs and drumsticks on sale last week so I think the next couple of recipes will use chicken. Oranges are on sale at Walmart for $.97/lb and I will look for a small bottle of reasonably priced balsamic vinegar to make Orange & Balsamic Chicken. This looks delicious so we'll give it a try.
Just one thing about the balsamic: some time ago, I did a taste test between a grocery store brand balsamic and a couple of aged, hence more expensive, brands. There really is a difference between them so buy the best balsamic you can afford. If you can swing a visit to Dressed by An Olive on Dougall Avenue or in Tecumseh, (www.dressedbyanolive.com), their products are more expensive than what you will find in a grocery store or a deli but all natural and exceptionally good. I promise you will use every drop of whatever you choose because balsamic makes a great salad dressing, an interesting drizzle over cooked vegetables or sliced fresh tomatoes. You can reduce it in a saucepan on the stove with a little sugar and drizzle it over ice cream! So, if you can, think of it as a pantry investment.
Just one thing about the balsamic: some time ago, I did a taste test between a grocery store brand balsamic and a couple of aged, hence more expensive, brands. There really is a difference between them so buy the best balsamic you can afford. If you can swing a visit to Dressed by An Olive on Dougall Avenue or in Tecumseh, (www.dressedbyanolive.com), their products are more expensive than what you will find in a grocery store or a deli but all natural and exceptionally good. I promise you will use every drop of whatever you choose because balsamic makes a great salad dressing, an interesting drizzle over cooked vegetables or sliced fresh tomatoes. You can reduce it in a saucepan on the stove with a little sugar and drizzle it over ice cream! So, if you can, think of it as a pantry investment.
Week of February 28, 2016
Orange & Balsamic Chicken - serves 4
adapted from MarthaStewart.com
1 1/2 lb. chicken thighs (6 thighs = $4.08)
Salt & Pepper
1 tbsp. olive oil ($.10)
2 tbsp. balsamic vinegar (Colavita $3.79 for 500 ml = $.22)
1 unpeeled orange cut into 8 wedges ($.30 @ $.97/lb.)
1 tbsp. butter ($.09)
Preheat oven to 450F. Season chicken with a sprinkling of salt and pepper. In a large ovenproof skillet, heat oil over medium high heat. Add chicken, skin side down, and cook until golden and crisp (about 7 minutes). Transfer to a plate and pour off the fat. Return the chicken to the pan and transfer the pan to the oven. Bake 10 minutes or until cooked through.
Remove the skillet from the oven and transfer the chicken to a clean plate. WATCH THE HANDLE, IT'S HOT. Heat the skillet over medium heat and add the balsamic and the orange wedges. Cook, stirring and scraping up the browned bits with a wooden spoon until the orange begins to soften, about 2 minutes. Remove from heat and stir in butter.
To serve, return the chicken to the skillet and toss with orange and sauce.
TOTAL: $4.79, $1.20 per person for 4 servings plus sides.
Orange & Balsamic Chicken - serves 4
adapted from MarthaStewart.com
1 1/2 lb. chicken thighs (6 thighs = $4.08)
Salt & Pepper
1 tbsp. olive oil ($.10)
2 tbsp. balsamic vinegar (Colavita $3.79 for 500 ml = $.22)
1 unpeeled orange cut into 8 wedges ($.30 @ $.97/lb.)
1 tbsp. butter ($.09)
Preheat oven to 450F. Season chicken with a sprinkling of salt and pepper. In a large ovenproof skillet, heat oil over medium high heat. Add chicken, skin side down, and cook until golden and crisp (about 7 minutes). Transfer to a plate and pour off the fat. Return the chicken to the pan and transfer the pan to the oven. Bake 10 minutes or until cooked through.
Remove the skillet from the oven and transfer the chicken to a clean plate. WATCH THE HANDLE, IT'S HOT. Heat the skillet over medium heat and add the balsamic and the orange wedges. Cook, stirring and scraping up the browned bits with a wooden spoon until the orange begins to soften, about 2 minutes. Remove from heat and stir in butter.
To serve, return the chicken to the skillet and toss with orange and sauce.
TOTAL: $4.79, $1.20 per person for 4 servings plus sides.
MY RESULTS: This is REALLY good! Orange and balsamic flavours are a natural and the chicken was tender as well as pretty on the plate. I served it with long grain rice ($.95 for 1 cup) and asparagus which was on sale for $1.99/lb. (about $.40 per serving). This brought the cost to $7.73 or $1.93 per person for the entire meal. This recipe is a keeper! |
UPCOMING: Because there is no 'back to the top of the page' feature on this website, I try to limit the number of recipes per page to ten or twelve. So I'm going to post a recipe for Bang Bang Chicken and then start the month of March on the next page. As promised, March will be "Soup Month" and the first recipe will be Tomato-Rice Soup with Roasted Garlic and Navy Beans. It's hearty, filling and redolent with garlic.
Bang Bang Chicken - serves 4
adapted from Kirbie's Cravings.com who adapted it from two other websites
8 oz. thin pasta, i.e., spaghetti or spaghettini ($.50)
1/2 lb. boneless chicken breasts, cubed ($2.00 @ $3.99/lb)
2 cloves of garlic, minced ($.24)
Sprinkle of parsley for garnish (optional - $.11 per tsp.)
Sauce:
1/2 cup mayonnaise ($.57 @ $3.99 jar)
6 tbsp. Thai Sweet Chilli Sauce ($.48)
1 1/2 tsp. honey ($.06)
1 tbsp. siracha ($.11)
1 tbsp. lime juice ($.09)
With the burner on medium-high heat, cook the garlic in a greased skillet until fragrant. Add chicken and cook until cooked through and lightly browned.
In a large pot of boiling, salted water cook the pasta until done. Drain well. While the pasta is cooking, combine the sauce ingredients in a small bowl and whisk until smooth. Taste and adjust as needed. (Be careful with the siracha - it sneaks up on you!)
Add the chicken to the pasta. Pour 2/3 of the sauce into the hot pasta and toss. Slightly warm remaining sauce (microwave is fine). Dish out pasta onto the plates and drizzle with remaining sauce. Garnish with parsley, if desired.
TOTAL: without parsley garnish $4.05, $1.01 per person for 4 servings. Add salad (tomato $.70 + iceberg lettuce $.50 + green onion $.12 = $1.32, $.33 per person). Total meal: $5.37, $1.34 per person.
adapted from Kirbie's Cravings.com who adapted it from two other websites
8 oz. thin pasta, i.e., spaghetti or spaghettini ($.50)
1/2 lb. boneless chicken breasts, cubed ($2.00 @ $3.99/lb)
2 cloves of garlic, minced ($.24)
Sprinkle of parsley for garnish (optional - $.11 per tsp.)
Sauce:
1/2 cup mayonnaise ($.57 @ $3.99 jar)
6 tbsp. Thai Sweet Chilli Sauce ($.48)
1 1/2 tsp. honey ($.06)
1 tbsp. siracha ($.11)
1 tbsp. lime juice ($.09)
With the burner on medium-high heat, cook the garlic in a greased skillet until fragrant. Add chicken and cook until cooked through and lightly browned.
In a large pot of boiling, salted water cook the pasta until done. Drain well. While the pasta is cooking, combine the sauce ingredients in a small bowl and whisk until smooth. Taste and adjust as needed. (Be careful with the siracha - it sneaks up on you!)
Add the chicken to the pasta. Pour 2/3 of the sauce into the hot pasta and toss. Slightly warm remaining sauce (microwave is fine). Dish out pasta onto the plates and drizzle with remaining sauce. Garnish with parsley, if desired.
TOTAL: without parsley garnish $4.05, $1.01 per person for 4 servings. Add salad (tomato $.70 + iceberg lettuce $.50 + green onion $.12 = $1.32, $.33 per person). Total meal: $5.37, $1.34 per person.
MY RESULTS: The person who writes Kirbie's Cravings absolutely raved about this sauce. I think it's good but I'm not sure I'd make it again. I think it was a little on the sweet side for me. If you're not familiar with siracha sauce, it's HOT. You can use it in pretty much any recipe that calls for hot sauce and it will work well. The Thai Sweet Chilli Sauce is a great pantry item and we use it as a condiment for several different meals. Its sweet not hot. |
My first few mouthfuls of this dish were pretty good but the heat from the siracha built up and my tongue was tingling by the time I was done. Not bad thing but you should know that going in. I deboned chicken thighs and used the meat because that's what I had but the recipe actually calls for chicken breast. Since it uses so little, if you can buy one breast that weighs about half a pound, the meal will be quite economical. It does need a salad to go with it.