Posts Tagged ‘easy’

Vegetarian Broccoli and Cheese Casserole

July 14, 2010

Vegetarian Broccoli and Cheese Casserole


  • 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)



  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 Overnight Crockpot Chicken Noodle Soup

May 23, 2010

I said in my meal plan for this week that I would share this new recipe if it was any good. Let me tell you it is FANTASTIC!

I prepared this in on Saturday night for us to eat Sunday after church so I used a Crockpot. I am told you can put all of these things in a pot on the stove and cook it quick if you like.

Homemade Overnight Crockpot Chicken Noodle Soup

1 can  Cream of Chicken Soup

1 can Cream of Mushroom Soup

1 can Chicken Broth

2 Carrots Diced

2 Celery Stalks Diced

1/2 of a Medium Onion Diced

Whole Wheat No Yolks Noodles

2 soup cans worth of water

Leftover Chicken (had it leftover from when we had Split Chicken Breast for Dinner)

1 TBSP Garlic Salt

-Place all ingredients except the noodles in the Crock of your Crockpot and turn Heat on High.

-Cook overnight.

-In the Morning Boil the amount of noodles you want to add and throw them in the Crock before you leave for church or about 4 hours before you intend to eat and reduce heat to Warm or Low

And that’s it 🙂 Super simple right? VERY tasty though!


Little Frugalista

Use up Leftover Turkey with: Turkey Taco Soup

March 27, 2010

This is one of my favorite recipes for using up leftover turkey. It would also work with leftover chicken.

I put all of the ingredients in my removable crock from my Crockpot. Put it in the fridge and pop it in the Crockpot Unit when I get up in the morning before we go to church. I also make wrap sandwiches the night before and place them in the fridge to serve with the soup, along side tortilla chips.

From my meal plan last week….

Turkey Taco Soup


  • 1 (11 ounce) can cream corn
  • 2 cups black beans (I cook huge batches of these and freeze in 1 cup servings)
  • 2 (14.5 ounce) cans chicken broth
  • 1 (16 ounce) jar chunky salsa
  • 2 1/2 cups cooked, chopped turkey meat
  • salt and pepper to taste
  • 1/2 cup low-fat sour cream


  1. In crock, combine corn, black beans, broth ,salsa and turkey. Place in the fridge
  2. Pop crock into Crockpot first thing in the morning before leaving for church or about 2 or 3 hours before you want to eat it and cook on high
  3. Salt and pepper to taste
  4. Serve in bowl with a dollop of sour cream on top

Save Money Making Your Own Treats:Easy Sugar Cookies

March 13, 2010

We made these this evening as a treat. I try to make homebaked goods to save money rather then buy pre-made items. An added bonus is that I know exactly what my family is ingesting.

My kids love cutting out shapes in the dough with Cookie Cutters. This evening we made Easter Egg, Butterfly, Flower and Cross Shapes. They also love to decorate them with an assortment of sprinkles (which I make with sugar and food coloring) and icing (which I also make at home).

If you have ever bought the Pre-made Sugar Cookies in the Bakery Section of Walmart, these taste very much like them.

Easy Sugar Cookies

  • 1/2 cup butter flavored shortening
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups self-rising flour


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the shortening and sugar. Beat in the eggs and vanilla. stir in the self-rising flour to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.