Posts Tagged ‘food’

Homemade Reese Cups

July 29, 2010

These couldn’t be any easier!

Homemade Reese Cups

Ingredients:

1 Cup Peanut Butter

6 TBSP Butter (softened)

2 cups Powdered Sugar

24 ounces Almond Bark (Chocolate or Vanilla)

12-18 Aluminum Baking Cups

Instructions:
-Combine first 3 Ingredients. The mixture may look crumbly and that’s okJ *I use my Kitchenaid Mixer to combine but you can also use a  dough cutter to cut the ingredients together.*

-After you have combined the above, melt Almond Bark (chocolate or vanilla) in a Double Broiler, making sure to stir frequently (I use a makeshift one that I create from two pans, one obviously smaller then the other).

-Once your chocolate is melted, cover the bottom of 12-18 Baking Cups (the number you end up with depends on how big you make them).

– Make a Peanut Butter Mixture Ball from the combined ingredients and flatten slightly with your fingers. Place on top of the Chocolate in the Baking Cups.

-Fill the Baking Cup the rest of the way with Melted Chocolate, making sure to cover the Peanut Butter Mixture,  and smooth across the top.

-Chill for 10 minutes in the fridge and enjoy!

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Chocolate Zucchini Bread

July 18, 2010

These taste like brownies but hold together in slices like a bread. A great way to sneak veggies into something that tastes like a dessert 😉

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/4 cup baking cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 tablespoon butter or margarine, melted
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 1-1/2 cups grated zucchini
  • 1/2 cup chopped pecans
  • 1/4 cup raisins

In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.

*If 2 Loaves are too much to consume for you at one time, freeze the second to eat later.*

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Little Frugalista

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:)

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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.

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Little Frugalista

Make Your Own Gatorade/Electrolyte Drink

July 7, 2010

A friend of mine and I were having a conversation the other day that made me remember I had not posted these recipes on here….

Little Interesting Tidbits of Info. about Electrolyte Drinks: The importance of an electrolyte Drink is to replace the Water, Sugar (Calories) and Electrolytes that you lose through sweating, vomiting etc…. Sports drinks have quite a lot of sugar, but interestingly they have only about half the sugar of most other commercial beverages. This is because if you load in too much sugar at once, it slows down water absorption. The Electrolytes most Sports drinks focus on include ions of calcium, magnesium, potassium, sodium, and chloride.

Don’t want to waste money on expensive Sports Drinks? Want to know exactly what you are ingesting and be in control of the amounts? Make your own Electrolyte Drink with these Recipes:

 

Regular Electrolyte Drink aka Gatorade

  • 1 package unsweetened Kool Aid (any flavor)
  • 2 quarts water
  • 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1/2 cup orange juice

 

Low Calorie/Carb Electrolyte Drink Aka Propel

It turns out that two tablespoons of lemon juice contain almost exactly the amount of potassium in 8 oz of a typical sports drink. So, if you want to make your own low-carb sports drink, it’s quite easy. Just mix together:

  • 1 cup (8 oz) water (not carbonated)
  • 2 Tablespoons lemon juice
  • small pinch of salt
  • Flavoring and sweetener to taste

Flavoring Ideas:

  • Crystal Light Drink Mix
  • Sugar Free Kool Aid

 

These Mixes can also be made up and frozen in an ice cube tray, crushed in a Food Processor and eaten like an Icee as well.

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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

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Little Frugalista

Hillbilly Housewife

June 13, 2010

I was taken to task yesterday by Quiltie for not posting here on my blog 🙂 She told me she had been checking every morning and night only to find that I hadn’t posted anything new. This past week was the first week of my kids summer vacation and my schedule has been juggled quite a bit. Instead of running at 10am I end up running at 6:30 am (shock to my system!). I also plan at least 4 free activities for my kids to do during the week so that they don’t get bored and kill each other 😉 Hopefully things will calm down and I will be able to fit blogging in better.

For those of you that hunger for more Cheapness check out this site….

Hillbilly Housewife is another great site I like to visit. Some of my favorite things on this site include:

 –an Emergency $45 meal plan for 4-6 for a week

 –Homemade Convenience Foods

Recipes

-For those of you that participate in  Angel Food Ministries here are Angel Food Recipes. For those of you that don’t and have no idea what it is, check out the clickable link above and find out if you might be interested in buying inexpensive food this way.

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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.

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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…)

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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