Recipes, Printable Coupons | $5 Dinners™ » Homemade

Alea’s Baked Zucchini Parmesan

Alea — Tue, 24 Jan 2012 22:00:34 +0000

This is my easy, frugal alternative to Eggplant Parmesan. I wasn’t quite so eloquent when my daughter asked what I was making for dinner. I told her I was making Eggplant Parmesan without the eggplant and without the Parmesan. she said, “it sounds like you’ve got nothing”. After she finished eating she leaned over and said, “You might want to consider naming this recipe based on what is in it, instead of what is missing”.

I included a layer of rice under the zucchini to make this vegetarian dish just a little more filling. Plus it helps sop up the extra spaghetti sauce.

Instead of breading and frying the zucchini, I add a layer of croutons. The croutons add the flavor and crunch you expect in a Parmesan dish, but it is a lot faster and easier. Since it is baked instead of fried, it is also lower in fat.

You can stretch cheese further by using a super fine grated cheese. That is only one cup of cheese in the picture above, but it looks like more because it is finely grated. Quite often when you eat Eggplant or Chicken Parmesan at a restaurant it doesn’t actually contain Parmesan cheese. My husband and kids do not like Parmesan cheese, so I rarely use it. If your family likes Parmesan cheese, then replace 1/2 cup of the mozzarella cheese with it.

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Title
Adapted from Baked Chicken Parmesan
Yield – 6 – 8 servings
Preparation Time – 10 minutes
Cooking Time – 30 minutes
Ingredients
2 cups cooked rice
1 egg
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
2 teaspoons parsley
2 medium zucchini
2 cups leftover spaghetti sauce (easy homemade spaghetti sauce)
2 – 3 cups croutons (fast and easy way to make croutons)
2 cups mozzarella cheese
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Directions
In a bowl, combine rice, egg, and spices. Stir with a fork until thoroughly mixed.
Add a splash of olive oil to the bottom of a 13×9 pan. Spread it around with a basting brush. Spread rice mixture in the pan.
Cut zucchini lengthwise in 1/4″ thick slices. Place a single layer of zucchini slices on the rice.
Pour the spaghetti sauce over the zucchini.
Sprinkle one cup of cheese over the spaghetti sauce.
Layer the croutons over the cheese.
Sprinkle one cup of cheese over the croutons.
Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and cook for an additional 10 minutes or until cheese is brown.
I served the Baked Zucchini Parmesan with a garden salad.

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Alea’s Baked Zucchini Parmesan was first posted on January 24, 2012 at 5:00 pm.

12 in ’12 – Meal Ministry Ideas

Erin, The $5 Dinner Mom — Mon, 16 Jan 2012 18:01:00 +0000

For 2012, I’ve decided to run a monthly/bimonthly/weekly series called 12 in ’12. It will be a list of 12 related items, recipes, slow cooker meals, etc. that will help you along your way in spending less on groceries and being creative in the kitchen!

Next in the series…Meal Ministry Ideas!

There are many times throughout the year that we are called on to make a meal for someone we know and love…birth of a new baby, adopting a baby, surgery or prolonged illness, job loss and more. If you’re looking for some new ideas of inexpensive, but delicious meals to take, here are a few ideas for you:

Basil and Garlic Chive Lasagna

Beef Burrito Skillet

Chile Cheese Bake

Enchilada Stuffed Pasta Shells

Italian Stuffed Shells

Lightened Up Chicken Parmesan

Mexican Chicken Casserole

No Boil Freezer Manicotti

Thai Beef Cabbage Roll Bake

Turkey and Black Bean Enchiladas

Chicken Fajita Melts (Assemble and don’t bake. Send with baking instructions.)

Spicy Southern Chili in Bread Bowls

Another resource to use is Take Them A Meal, which has a great listing of simple and quick recipes to take to someone in need.

And, two more quick recipes from Mom on a Mission: Meatballs with Marinara and Turkey Cheeseburgers.

Check out the rest of the 12 in ’12 Series here.

12 in ’12 – Meal Ministry Ideas was first posted on January 16, 2012 at 1:01 pm.

Angie’s Parmesan Garlic Knots

Angie — Thu, 05 Jan 2012 21:55:52 +0000

Today I’m going to tell you about an amazing side that I’ve discovered. If you like garlic bread with your pasta, you are going to love Parmesan Garlic Knots.

If you get the generic biscuits in a can from Wal-mart, even if they aren’t on sale they are $1.25 for 40 so you’ll have plenty! And it will keep practically any pasta dish under $10 for your family! And the good thing is that they are completely compatible with any occasion. You need an appetizer for the big game? check. A side for a dinner party? double check. Served to your wonderful family? double checked with love and garlic.

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Parmesan Garlic Knots
Yield -10 servings
Preparation Time – 5 minutes
Cooking Time – 11 minutes
Ingredients
2 cans biscuits
1/3 cup olive oil
pinch of basil
1 tsp garlic salt
enough parmesan to make mixture thick
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Directions
Roll biscuits between your hands until a long string is made.
Make string into a knot.
Bake into knots as temperature says on can.
Mix rest of mixture together in bowl.
Use brush to paint mixture on knots after baked.

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Angie’s Parmesan Garlic Knots was first posted on January 5, 2012 at 4:55 pm.

Denise’s Fast and Easy Cheese Turnovers

Denise — Thu, 29 Dec 2011 22:22:14 +0000

During the holiday season we seem to constantly be on the run and we have lots of friends and family popping by so this is a terrific recipe for those times when you need something fast but tasty, so you don’t have to spend all your time in the kitchen but you can still impress your guests! These cheese turnovers are wonderful as an appetizer or for dessert, and they just take a few minutes to make.

All you need are a few simple ingredients!

I really like to make these with Edam cheese, but Gouda or any other soft dessert cheese will work just fine.

Note: There is a print link embedded within this post, please visit this post to print it.
Fast and Easy Cheese Turnovers
Yield – 5 servings
Preparation Time – 10 minutes
Cooking Time – 5 minutes
Ingredients
Package of 10 refrigerated biscuits
Edam or Gouda cheese
Oil for frying
Powdered sugar
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Directions
Pour oil into a frying pan, about an inch deep, and turn the heat on medium.
Cut slices of cheese that are approximately 1/4″ wide and 1 1/2″ long.
Flatten the refrigerated biscuits with your hands. Place a slice of cheese on one side of flattened biscuit then fold the other side over and pinch the edges shut to seal well.
Gently place two or three at a time in the hot oil then turn over after about half a minute or when lightly brown to cook the other side.
Remove from pan and place on napkin to blot any extra oil.
Sprinkle with powdered sugar and serve warm.

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Denise’s Fast and Easy Cheese Turnovers was first posted on December 29, 2011 at 5:22 pm.

Alea’s Peppermint Divinity

Alea — Tue, 27 Dec 2011 22:00:26 +0000

As soon as you pack up the Christmas decorations the candy canes become out of season treats. However, peppermint never goes out of season, so I crush my candy canes and use them to add peppermint flavor to candies and treats.

Peppermint Divinity makes a delicious hostess gift if you attend any New Year’s Eve parties. It is also a lovely Valentine’s Day treat.

Divinity is much easier to make than most people realize. If you are still unsure after reading the directions, view this step by step tutorial for making Divinity.

I crush the candy canes very finely. It creates a light pink divinity without adding dye and the small pieces blend in nicely with the smooth divinity candy.

Note: There is a print link embedded within this post, please visit this post to print it.
Alea’s Peppermint Divinity
Adapted from Divinity
Yield – 2 1/2 – 3 dozen
Preparation Time - 5 minutes
Cooking Time - 10 minutes
Ingredients
2 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup (recipe to make corn syrup substitute)
2 egg whites
1 teaspoon vanilla
2/3 cup finely crushed candy canes
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Directions
In a large pot, mix sugar, corn syrup and water. Cook over a medium-high heat, while stirring until the mixture comes to a boil.
Clip candy thermometer to the pan. Continue cooking over medium-high heat without stirring until it reaches 260 degrees (hard-ball stage).
While the sugar mixture is boiling, beat egg whites in a large bowl on a medium speed until they form stiff peaks, when pushed with a spoon.
Gradually pour the hot sugar mixture in a thin stream over the egg whites, while the mixer is still set on medium. After all of the hot mixture has been added to the egg whites, increase speed to high and beat for about 3 minutes.
Turn off mixer and scrape sides of bowl. Add vanilla. Continue beating on high until the candy starts to lose its gloss (about 5-6 minutes). When beaters are lifted, the candy should fall in a thick ribbon and form a mound.
Stir in candy cane pieces, then drop with a tablespoon onto wax paper.
Let them set until they have cooled and the outer layer has become somewhat dry and not sticky (1–2 hours). Store in an airtight container.

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Alea’s Peppermint Divinity was first posted on December 27, 2011 at 5:00 pm.

Homemade Cake Flour- Kitchen Inspiration

Kristy — Tue, 27 Dec 2011 18:00:00 +0000

I am just now learning all about the differences of flour and how important cake flour is in baking. I also like to be frugal and use what I have on hand when possible. Good Life Eats is making it possible to do just that with this great post on DIY Cake Flour.

Homemade Cake Flour- Kitchen Inspiration was first posted on December 27, 2011 at 1:00 pm.

Magda’s Filipino Style Rice Noodle Dish

Erin, The $5 Dinner Mom — Fri, 16 Dec 2011 22:40:00 +0000

This is a variation on a dish my mother made when I was young. My mother made very few international dishes. Most of our food was basic Central and Eastern European cooking. Lots of meat, lots of potato, lots of sauces and gravies. My mother never even made spaghetti. That is why this dish stands out in my memory so much, because other cuisines were just never represented in our house, which I think is quite typical of must immigrant households.

In my mother’s very carnivore house, her version was served as a side dish, not a main course. When I do make this for my mom, she always comments how this is not quite like her version (I love the addition of the hoisin sause and other tasty things) and that it really needs a chicken leg to go with it. Feel free to serve it that way, but I love it because it is a complete meal in one dish, easy to serve, easy to eat and great for lunches because it is delicious cold as well as hot!

Note: There is a print link embedded within this post, please visit this post to print it.
Filipino Style Rice Noodle Dish
Yield – 6 to 8 servings
Ingredients
2 carrots, julienned
2 sticks celery, julienned
1 small onion, julienned
2 cloves garlic, minced
1/2 head cabbage, shredded
1/2 pound mushrooms
1/2 pound snap peas (they are hiding under the vermicelli)
6 chicken thighs
8 ounces rice vermicelli
1 tablespoon vegetable oil
3 tablespoons soy sauce
1 tablespoon hoisin sauce
Pepper, to taste
Directions
Boil the chicken in 4 cups of water.
When cooked, cool, then shred the chicken and set the chicken stock aside for later.
Meanwhile chop and shred the vegetables. I use a food processor for the cabbage, carrots and celery.
Heat a large pot or wok to medium-high. Add oil and heat till the oil is hot. Add the onion and cook till it becomes transparent. Add the garlic, cook for one minute.
Add the rest of the vegetables and the chicken. When the vegetables are almost cooked, add the chicken stock, soy sauce and hoisin sauce and bring to a boil.
Break the rice noodles into manageable length to make eating easier. Add the rice noodles to the pot and cook until the liquid has been absorbed or evaporated.
To make ahead, cook until just before adding the noodles. Reheat to boiling, add noodles and cook until the liquid has been absorbed.

Frugal Tip: To wrap Christmas and other gifts, I have made and purchased lots of fabric bags. My recipients know that they need to return the bags to get another gift next year. The easiest solution is to buy decorative pillow cases at the thrift store or at the dollar store. If you can sew, it is really easy to sew up a drawstring bag which makes it super easy to wrap: drop the gift in, pull the drawstring, BAM, done! For gifts to people who I do not feel comfortable in asking for the bags back, I make gift bags and containers out of junk mail. Check out my blog for more information.

Magda’s Filipino Style Rice Noodle Dish was first posted on December 16, 2011 at 5:40 pm.

Sharon’s Pan Fried Chicken Dinner

Sharon — Thu, 15 Dec 2011 22:01:59 +0000

I found a great price on boneless, skinless chicken strips…they were only 99 cents a pound! My husband has an easy recipe, passed down from his mother, that we like to use. We make this in a regular frying pan, and it doesn’t take very long for them to fry up in the pan. Plus, our teenagers love them!

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Pan Fried Chicken
Yield - 6 servings Preparation Time - 10 minutes Cooking Time - 10 minutes
Ingredients
3 pound package of boneless, skinless chicken strips ($2.97, Manager’s Special)
2 eggs ($.26)
1 cup of Italian Seasoned Bread Crumbs ($1.28)
1 box Stove Stop Stuffing ($1.25, on sale)
2 cans Green Giant Corn ($.69 each, on sale)
Vegetable Oil for frying.
Directions
Mix eggs together in a medium sized bowl. Set aside.
Pour Bread Crumbs on a plate, or in a bowl. (for dipping chicken)
Take Chicken and dip in the eggs.
Then roll Chicken in the bread crumbs.
Fry, using just under 1 inch of oil, in frying pan, at medium/high heat. Takes about 2 minutes on each side, or until browned and cooked all the way through.
Serve with stuffing and corn.
Cost $7.14

Sharon’s Pan Fried Chicken Dinner was first posted on December 15, 2011 at 5:01 pm.

Gingerbread Nativity Scene

Erin, The $5 Dinner Mom — Fri, 09 Dec 2011 17:00:00 +0000

We have started a group holiday cookie making party tradition at our house…and this year we’ve changed the theme…twice now. It started out as a holiday cookie decorating party. Then morphed into a gingerbread house making party. And now it’s turned into this…A Gingerbread Nativity Making party.

We’ll each pitch in, make up little kits for each of the kids to use…and let them create to their hearts content. While we watch over them, sip hot cocoa and share the story of Jesus’ birth.

Thank you Katherine Marie for this beautiful, peaceful photograph.

Gingerbread Nativity Scene was first posted on December 9, 2011 at 12:00 pm.

Denise’s Dipped Pretzel Sticks and Gift Tags

Denise — Thu, 08 Dec 2011 22:30:17 +0000

We absolutely adore our children’s teachers and the other wonderful personnel at their school so the kids helped me whip up these Chocolate Dipped Pretzel Sticks for them, then I created these “Merry Christmas” and “Happy Holidays” gift tags to decorate them with. Now the kids are super excited to hand deliver them at school tomorrow! Feel free to download the gift tag files (PDFs) and use them for your goodie bags.

Use your choice of dark chocolate, milk chocolate or white chocolate – or make a combination of all three! We decided to use milk chocolate and three different varieties of sprinkles so we could put an assortment in each bag.

The kids really enjoyed getting to roll the pretzel sticks in the different colored sprinkled and crushed peppermint bits. These wineglasses were the perfect size for holding the dipped pretzels without marring the chocolate.

Note: There is a print link embedded within this post, please visit this post to print it.
Chocolate Dipped Pretzel Sticks
Yield – 10 servings
Preparation Time – 30 minutes
Cooking Time – 5 minutes
Ingredients
2 bags chocolate chips
bag of pretzel rods
assorted sprinkles
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Directions
Melt the chocolate chips in a small saucepan over low heat.
Pour sprinkles on individual plates.
Dip the pretzel rods to cover half of each stick.
Let chocolate cool slightly before rolling in sprinkles.
Stand pretzel sticks upright in cups or place on a waxed paper cookie sheet.
Place in refrigerator to cool completely.

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Denise’s Dipped Pretzel Sticks and Gift Tags was first posted on December 8, 2011 at 5:30 pm.