Posts Tagged ‘Dinner’

Vegetarian Artichoke Spinach Pitas

July 15, 2010

Vegetarian Artichoke Spinach Pitas

Ingredients

  • 1 (14 ounce) can artichoke hearts, drained
  • 1 (8 ounce) package cream cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup mayonnaise (I used sour cream because I don’t like mayo)
  • 1 clove garlic, peeled (or 2 TBSP minced garlic)
  • 3/4 teaspoon dried dill weed (I used instead fresh basil from my garden)
  • 8 oz frozen Spinach

Throw all of the ingredients in your crockpot and cook on low for 6-8 hours. This can be served in Pitas with your favorite veggies, cheese etc… or can be used as a dip with Crackers or Heavy Dipping Bread pieces.

These would be great to send cold in a lunchbox:)

$$$

Little Frugalista

Vegetarian Broccoli and Cheese Casserole

July 14, 2010

Vegetarian Broccoli and Cheese Casserole

Ingredients

  • 2 (16 ounce) packages frozen chopped broccoli
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • 1 onion, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup mayonnaise (I used sour cream because I don’t like mayo)
  • 10 ounces dry bread stuffing mix (boxed or make your own)

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Cook broccoli according to package instructions. Lightly Grease a large baking dish.
  2. In a bowl, mix the cheese, eggs, onion, cream of mushroom soup, and mayonnaise (sour cream).
  3. Arrange the cooked broccoli in the prepared baking dish. Pour cheese sauce over broccoli. Spread stuffing mix over the sauce.
  4. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

**NOTES: This recipe makes enough to serve 4 adult and 2 children and still have leftovers to freeze for later.

$$$

Little Frugalista

Homemade Black Bean Veggie Burgers

July 6, 2010

Homemade Black Bean Veggie Burgers

  • 1 (16 ounce) can black beans, drained and rinsed  (I cook my own and freeze in 2 cup portions/ if you use the canned ones make sure they are drained very well)
  • 1/2 cup frozen green or red bell pepper
  • 1/2 medium onion, cut into wedges
  • 1 TBSP garlic powder
  • 2 eggs
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon hot sauce
  • 1/2 cup bread crumbs or 1/2 cup rolled oats (I use oats to lower insulin reaction. Chop them in your food processor to a fine texture)
  • Directions

    1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
    2. In a food processor chop black beans into a fine texture and transfer to a big bowl. 
    3. In the food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
    4. Add to the bowl the eggs, chili powder, cumin, and hot sauce.
    5. Mix in bread crumbs or oats until the mixture is sticky and holds together. Divide mixture into six patties.
    6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

     

    In my opinion these are even tastier then the Morning Star or Boca Burgers. Plus they are cheaper to make and you know exactly what’s in them 🙂

    These can be cooked and then frozen to heat up later.

    $$$

    Little Frugalista

    Leftover Hambone Soup

    June 22, 2010

    We are not huge Ham eaters but every year at Christmas our Jewish Financial Advisor sends us one. I tell you he’s Jewish because I think it’s ironic and hilarious that he sends a ham instead of a turkey considering most Jews don’t eat pork. Anyway… He sends us a Harry and David Ham and it is the most delicious ham EVER. I’m pretty sure the fact that it’s free adds the best spice 😉  I cook it on Christmas Eve and we eat what we want of it on that day. The rest of it I freeze in various portions (cubed ham,bone,soup ham etc..) and since we eat so little ham it does us through the summer.
    The whole point to this was that this year with the leftover Ham Bone I made this soup and it was REALLY good. Also a big plus that it made alot and was cheap….

    After the Holidays Ham Bone Soup
    1 ham bone with some meat
    1 small onion, finely chopped
    1 (15 ounce) can whole peeled tomatoes with juice
    1 (14 ounce) package frozen mixed vegetables (I used the veggies from dinners I’d frozen in my veggie container in the freezer), thawed
    3 potatoes, peeled and diced
    1 1/2 cups uncooked elbow macaroni
    3/4 cup uncooked long grain rice
    1 cup chopped cooked ham, or amount leftover
    1 (10 ounce) can tomato sauce
    Directions
    Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Remove the meat and discard bone. Stir in the tomato sauce and let cool for about 15 minutes before serving.

    Nutritional Information
    Amount Per Serving  Calories: 195 | Total Fat: 2.7g | Cholesterol: 6mg

    $$$

    Little Frugalista

    Chicken Tortilla Soup

    June 9, 2010

    Chicken Tortilla Soup:

    1lb chicken, cooked and chopped (I use leftover Chicken I’ve frozen from other dinners)
    1 T olive oil
    1 small onion, diced
    3 cloves garlic, minced
    2 tsp chili powder
    1 tsp dried oregano
    1 can 28 oz crushed tomatoes
    1 can 10.5 oz low-sodium chicken broth
    1 1/4 cups water
    1 can 4.5 oz chopped green chile peppers
    1 can 15 oz black beans, drained and rinsed (I cook my own on the stove and freeze them in 1 cup portions in baggies)
    1/4 c fresh cilantro, chopped * I didn’t have this and it turned out fine*

    In large saucepan, heat olive oil and saute onion and garlic until soft. Add remaining ingredients and bring to a boil. Simmer for 20-30 minutes, stirring occasionally. Optional toppings include baked tortilla chips, low-fat sour cream, cheddar cheese, etc.

    Nutritional Info per serving (w/o toppings): 278 calories, 4.9 g fat, .5g saturated fat, 46 mg cholesterol, 30 g carbohydrates, 23 g protein, 466 mg sodium.

    This is a healthy protein packed meal that is sure to fill you up and is great the next day for lunch.

    $$$

    Little Frugalista

    Meal Plan for Week of May 31

    June 1, 2010

    Monday (Memorial Day)- Cookout at my house 🙂 My part is Grilled Steaks, Grilled Chicken, Grilled Zucchini,Pepper and Onions, and Hummus with Whole Oat Bread

    Tuesday-Cut Up Leftover Steak and Chicken turned into Fajitas,Leftover Green Beans, Leftover Zucchini,Pepper and Onions (Leftover Hummus went into a Wrap today fro Mr. Frugalista’s Lunch)

    Wednesday-Crockpot Split Chicken Breast,Steamed Broccoli and Rolls (leftover Chicken will be frozen for Chicken Pot Pie later)

    Thursday-Pinto Beans and Hushpupppies (leftover Beans will be made into Refried Beans because Little Dude has been asking for “Smooshed Beans”)

    Friday-Turkey Burgers on the Grill with Corn on the Cob

    Saturday-Grilled Chicken, Zucchini,Green Beans

    Sunday-Baked Potato Bar (Chili,Cheese,Sour Cream,Butter etc…)

    $$$

    Little Frugalista

    In Honor of The Memorial Day Cookout

    May 29, 2010

    If you are like me you have meat thawing in the fridge right now to cookout for Memorial Day. I love the taste of Marinated Meat but hate the fact that most store bought Marinades have MSG,High Fructose Corn Syrup and a Whole Slew of other preservatives. Here is a great Marinade Website that has TONS of Marinades you can make from scratch to avoid the additives mentioned above. Don’t let that description throw you because they are EASY EASY EASY

    Nikibone Marinades

    Meal Plan for Week of May 24th and a Small Grocery Brag

    May 25, 2010

    I was running behind this week and didn’t make it to the store until Monday. My brag is that this week I was able to buy groceries for the whole week which includes all Breakfast,Lunches and Dinners for $80 and that even included a few cleaning supplies! My goal is usually around $100-$120. That was even without using coupons or doing comparison ads. Cooking from scratch and Recreating Leftovers really does make a difference in your food budget and your health.

    Ok enough bragging on my mad shopping/cooking skills and onto the Meal Plan of the Week :-D….

    Monday-Spaghetti with Homemade Spaghetti Sauce and Garlic Bread

    Tuesday-Hobo Dinner with Potatoes,Onions and Fresh Corn on the Cob (they had the Corn for .19 an ear at Walmart on Monday)

    Wednesday-Crockpot Split Chicken Breast,Green Beans and Rolls

    Thursday-Chicken and Dumplings, Green Beans and Mixed Veggies

    Friday-Breakfast (Shredded Wheat Pancakes, Bacon,Scrambled Eggs,Omletes with Veggies and Biscuits)

    Saturday-Going to a Graduation Party

    Sunday-Baked Potato Bar(a post to come on this later),Hummus with Veggies and Homemade Bread

    $$$

    Little Frugalista

    Homemade Spaghetti Sauce

    May 24, 2010

    I have yet to find a Store Bought Spaghetti Sauce that doesn’t contain High Fructose Corn Syrup in it. So as I result I just make ours from scratch.

    Here is my recipe. There is room to tweak it to your tastes 😉

    Homemade Spaghetti Sauce

    2 TBSP Olive Oil

    1 Medium Onion Chopped

    1 TBSP Garlic Powder

    2 tsp dried basil

    2 tsp dried oregano

    1 Can Tomato Sauce (29 ounces)

    1/2 tsp salt

    1/2 packet of Truvia (Stevia) or 1 tsp of Sugar

    1 lb Cooked Ground Beef or Ground Turkey

    -Place Olive Oil in your skillet (I use my iron skillet) and heat up on medium heat.

    -Place Chopped Onion and Garlic Powder in the Olive Oil and cook until the onions are translucent

    -Stir in Basil and Oregano. Cook for 3 or 4 minutes.

    -Pour in Tomato Sauce and stir

    -Next add salt and Truvia (or sugar). Stir very well.

    -Add in your cooked ground beef (or ground turkey)

    -Cover and cook for 30 minutes (plenty enough time to prepare your noodles)

    *Notes:

    -Mr. Little Frugalista likes his Spaghetti a little more “zippy” so I add 2 TBSP of my Homemade Taco Seasoning.

    -This can also be made with ground Venison and in fact the pictures shown are 1/2 Rocky Ground Beef and 1/2 Venison. I cooked a 2 lb batch of 1/2 and 1/2 last week for Mexican Dinner night and froze the other half to serve with Spaghetti today.

    -Various things can be stirred into the sauce to increase the nutrients in it. Various veggies you have on hand  can be chopped and placed in the sauce just as I did with our Super Easy Stromboli or you could puree veggies like carrots and add them to the sauce. Just be creative with what you have on hand 😉

    -Cooking acidic things in an iron skillet, like spaghetti sauce, is very beneficial to our bodies because the acid in the food helps to leach the iron out for us to ingest. Just check out the subject on Columbia University\’s Go Ask Alice

    -I use Whole Wheat Noodles with this sauce because they are better for you and you can’t taste the difference when they are covered in sauce.

    Lastly wanted to add that Spaghetti makes a great next day lunch on the go 🙂

    $$$

    Little Frugalista

    Meal Plan for Week of May 16

    May 17, 2010

    Didn’t get my shopping done today like I usually do but plan to go tomorrow.

    Here’s what we will be eating this week for dinner. I cook certain things over and over (side dishes esp.) because my kids will eat them, case in point Corn on the Cob…

    Monday-Turkey Burgers on the Grill,Sliced Cucumber, Homemade Mac N Cheese and Salads with locally grown lettuce and wild onions

    Tuesday-Crockpot Split Chicken Breast with the Bone in (trying to come up with lots of different ways to fix this because it’s always on sale for .99 a lb),Green Beans and Rolls

    Wednesday-Chicken Pot Pie and Corn on the Cob(made from the leftover chicken from Tues.)

    Thursday-Jamaican Jerk Chicken on the Grill, Grilled Mixed Veggies and Corn on the Cob

    Friday-Spaghetti with homemade Sauce, Whole Wheat Noodles and Garlic Bread

    Saturday-Breakfast for Dinner:Omlettes with onion ,green pepper,mushrooms and cheese, Oatmeal,pancakes,biscuits,bacon,gravy)

    Sunday-Homemade Chicken Noodle Soup from a new recipe (will post it if it’s good) and Lavash Rollups

    Lunches and Breakfast will be pretty much the same

    $$$

    Little Frugalista