Posts Tagged ‘Soup’

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


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
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

Save Money Making Your Own Dumplings

April 21, 2010


Don’t waste money making Dumplings from Mixes like Bisquick when they are so darned easy to make from scratch.

I make a type of Chicken Gravy by picking meat off the bone  and boiling the leftover Rotisserie Chicken we have for dinner the night before (on my meal plan for the week), pull the chicken out of the pot when the water hits a boil, add a can of cream of chicken and thicken with Cornstarch and Milk. Season to taste (for us that means, salt, pepper, garlic and powdered onion).

Once it all comes to a boil again I put the dumpling mixture (below) in the pot by tablespoon full and cook for about 15 minutes until the Dumplings are nice and fluffy. I serve the cooked Dumplings and Gravy over the chicken I removed from the pot and sat aside.

These Dumplings are a nice addition as well to soups 🙂


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • Mix together and drop by TBSP into boiling broth, gravy or soup pot.

    *NOTE-My family are such dumpling fans I usually make a double batch to add to the pot*

    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

    Using Leftover Vegetables….Easy Pie Crust and Veggie Soup

    March 13, 2010

    Those of you that have read my other posts about food know that I keep a leftover veggie bag in the door of my freezer. In this bag goes all of the leftover veggies that we don’t eat at dinner (I only put in the ones left in the pot, not the ones off of our plates). Once this bag is full (I use a baggie but you could also use a reusable container to further save money) I make these 2 things with them. To call them recipes is a bit of a stretch because you are working with the leftovers you have on hand but they will give you a kind of outline as to what to do 🙂

    Leftover Veggie Soup

    *Note* I make this as a next day meal after I cook Pot Roast AND have my veggie bag full



    Leftover Pot Roast with Veggies from the day before 

    Leftover Veggie bag from your freezer

    Can of V8 Juice

    Seasonings (We like Onion Powder,Salt, Pepper,Garlic Powder and a couple packets of Stevia to make the soup sweet)


    1.Take your leftover Pot Roast with leftover veggies (I always cook potatoes and carrots in with my roasts) from your fridge and cut everything into bite size pieces, removing the fat and disposing of it. If you are lucky and have a good roast there won’t be much fat to remove.

    2.Place these cut up pieces in a pot and cover with V8 Juice

    3.Place leftover frozen veggies in the pot

    4.Cook on Medium until everything is unfrozen (about an hour) The longer you cook the soup, the more intense the flavor. We prefer the soup at around the 3-4 hour mark. Just make sure for longer cooking times to add in water that is lost through cooking.

    5.Season to Taste

    **Footnote: You can also cook this in a Crockpot by placing all of the prepared ingredients in the Crock and cooking on Low for about 6-8 hours.

    Leftover Chicken Pot Pie

    This is also a next day meal, just like the veggie soup. The day before I make the Pot Pie we have Crockpot Rotisserie Chicken. The leftover chicken for that meal can be made into lots of things but for the purpose of this post I will just focus on making Pot Pie out of it.

    EASY Crockpot Rotisserie Chicken

    1 whole roasting chicken
    olive oil
    seasoning salt, to taste

    1-Make 4 or 5 loose balls of aluminum foil and place in bottom of crock pot. (you can also wrap potatoes in foil and set the chicken on top)
    2-Clean chicken inside and out. Rub with olive oil.
    3-Sprinkle generously inside and out with seasoned salt.
    4-Put chicken back-side down in crock pot (on top of foil balls).
    5-Cook on high 4-6 hours

    You will thank me if you try this recipe because it yields the most tender delicious chicken!

    So onto the pot pie….

    Leftover Chicken Pot Pie


    Leftover chicken pulled from the Rotisserie Chicken

    1 Can Cream of Chicken Soup




    Leftover Veggie Bag from your Freezer

    Seasonings (Once again we like Onion Powder, Garlic Powder, Salt and Pepper  because they are cheap ;))


    1.Place Chicken and Leftover Veggies from Freezer in a pot and cover with water

    2.Cook on Medium Heat until unfrozen and Warm

    3.While Chicken/Veggies Cook begin Crust (recipe below)

    4.Once Chicken/Veggies are Warm put in Cream of Chicken Soup

    5.Thicken with Cornstarch that you’ve mixed with milk in a small bowl. If you put the Cornstarch straight in it will create yucky little starch dumplings, so make sure to mix with the milk

    6.Once you’ve gotten it thick, season to taste

    7.Place filling on top of pie crust that you’ve prepared

    *8.*I like to make double the Pie Crust and place it on top of the Pot Pie because my family’s favorite part is the crust. It’s up to you whether you do this step or not. If you do, just double the recipe in step 3 and save half of it back.

    9.Cook Pot Pie on 400 for about 20-30 minutes, keeping an eye on it to make sure that it doesn’t burn. You want a nice golden brown top.

    Easy Pie Crust


    • 1 1/2 cups all-purpose flour
    • 2 teaspoons white sugar
    • 1 teaspoon salt
    • 1/2 cup vegetable oil
    • 2 tablespoons milk


    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
    3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.


    I hope this post has made sense to you. I’ve had lots of people ask me for these “recipes” and this is the first time I’ve sat down and tried to write what it is I do to cook these things from leftovers. If you have any questions at all feel free to ask away in the comment section. 🙂