For the past, um, year or so, I have not done a whole lot with potatoes.  And for good reason.  Ryan tested positive for a potato allergy, among other things.  So I quickly removed them from our diet.

A few weeks ago, we got the go ahead from both the allergist and the GI doctor to start reintroducing the more “tame” foods…or the ones he reacted to least…and see if he can tolerate them now that he is a little older.

We are starting with potatoes.

It is far too hot outside to have the oven on for an hour, to bake some potatoes…so we’re making these “baked” potatoes…

…in the slow cooker…

…on the back porch!

(Lynn shared that tip with me last year when I was suffering from the nausea woes of first trimester…but it works perfectly for hot summer nights when you don’t want any form of heat in the kitchen.)

Directions

1. Wash and dry the potatoes.  Stab with a fork a few times, or cut a slit.

2. Wrap in foil.  Place directly into the base of the slow cooker. Pile them high. But not so high that the lid won’t fit tightly. (No water needed.)

3. Cook on low for 10 hours, or high for 6 hours.

4. Pull out of the slow cooker and let cool slightly before handling.  Cut them open, slather on all of your favorite tater toppings…and enjoy!

Note: Please keep a close eye on slow cookers that are outdoors…as you never know what kind of wildlife, or hungry neighbor, might find their way onto your porch for a sample!

Find More Savings

• Free Money Management Software at Mint.com
• Get Free Coupon Alerts
• Print Grocery Coupons
• Join AFullCup to find more ways to save on Groceries!!!

Mommy Gio shares a super simple supper with us tonight!

Ingredients

2 lb. Pork Tenderloin ($2.98)
Spices or Rub - Italian seasoning or all-purpose seasoning or jerk seasoning or whatever you like!
2 lb. Potatoes ($0.40)
2 cans Green Beans ($1.20)

Directions

Season your Tenderloin to your likings and put in oven at 400 degrees for 35 min, or until meat thermometer reaches 160 degrees.

Let sit 5 min before cutting.

Cook potatoes to your liking.

Cook green beans as directed on can or package.

Total $4.58 (plus a few cents for spices)

Mommy Gio is a SAHM of 3 under the age of 4 trying to be frugal and keep life as easy as possible.

Photo Credit: Stephee

Find More Savings

• Free Money Management Software at Mint.com
• Get Free Coupon Alerts
• Print Grocery Coupons
• Join AFullCup to find more ways to save on Groceries!!!

So tonight I’m out on the town…I’m hanging out at the Ultimate Mom’s Night Out and will then catch the last showing of Ramona and Beezus with some girlfriends. (I know…I’m totally getting wilder as I age!)  I really just want to see Ramona and Beezus so I can feel 12 again.

(I might have had a little thing for those Beverly Cleary books when I was a kid. The kind of thing where you read them one after the next, after the next. And you stand in line at the bookstore the day a new one gets released. There you have it, a self-professed Ramona nerd.)

Last night I browned a large package of ground beef…and used most of it for this chili, but saved enough for spaghetti sauce for the guys to have tonight. Over on Facebook, I asked what you guys do for dinner when you head out for a girls night…and I am super impressed with all those Spam and Ramen cooking husbands!

(While I know Steve is perfectly capable of making dinner for the little people, it’s much easier for him if I get dinner ready for them. Or at least pull pancakes out of the freezer!)

I was a little bit nervous about how the “taco” flavor of the chili would work with the potatoes…but for no reason! It totally “worked”!

Ingredients

4 large baking potatoes ($.80)
About 1 lb. ground beef ($1.79)
2 15 oz. cans “chili ready” diced tomatoes, drained ($.16 each) Substitute2 15 oz. can of diced tomatoes and add some chili powder and 1 cup chopped onions
3 cups cooked red kidney beans ($.60) Substitute 2 15 oz. cans drained red kidney beans
1 1/2 Tbsp homemade taco seasoning ($.10)
2 garlic cloves, crushed or minced ($.05)
Salt and pepper, to taste
Butter for the potatoes, if you like ($.20)

1 package steamable mixed veggies ($.99) Manager’s Special

Directions

1. Bake the potatoes in the oven. 400 for an hour or so.  Time will depend on how fat the potatoes are.

2. Brown the ground beef and drain. Return to the skillet and add the diced tomatoes, red kidney beans, taco seasoning, crushed garlic and salt and pepper to taste. Let simmer for about 10 minutes.

3. When potatoes are finished baking, remove them from the oven and let cool before handling. Break open, mash down, add a little butter if you like, then top with the chili.

4. Steam the veggies as directed on the package.

5. Serve Mexican Chili Topped Potatoes with Steamed Broccoli, Carrots and Snap Peas.

Cost $4.85

Find More Savings

• Free Money Management Software at Mint.com
• Get Free Coupon Alerts
• Print Grocery Coupons
• Join AFullCup to find more ways to save on Groceries!!!

On the 4th of July, I had a bag of red potatoes and needed to make a “dairy-free” red potato for those of us who are not having dairy products these days, as well as a dairy-filled something or other.  I made the Grilled Red Potatoes for the guys and me, and this for Steve and my MIL.  It’s a grilled spin-off of the Roasted Red Potato Salad that I made this winter.

Ingredients

About 2 lb. red potatoes, quartered ($1.50)
2 Tbsp olive oil ($.20)
1 garlic clove, crushed ($.05)
2 rosemary sprigs (free from the garden)
Salt and pepper
About 1/2 cup sour cream ($.25)

Mix-In Ideas: Other Garden Herbs, Chives or Green Onions, Bacon Crumbles, What else?!?

Directions

1. Wash the potatoes and rosemary and pat dry.

2. Add the olive oil and crush garlic to a mixing bowl.

3. Add chopped rosemary and some salt and pepper.

4. Add in the quartered red potatoes and toss the potatoes with the oil and rosemary.

5. Place a few spoonfuls on a piece of foil.

6. Wrap the potatoes into packets.

7. Grill the potato packets for about 10-15 minutes, or until they look like this.

8. Transfer the potatoes to the mixing bowl and mash gently.  Stir in the sour cream, and any other mix-ins.

9. Serve Grilled Red Potato Salad warm or cold.

Makes 4-6 side dish portions.

Cost $2

__________________________________________________

Have a Frugal and Healthy Recipe to share?

Post the recipe on your blog and then add the link below. Other guidelines can be found here. To make it easy for other readers to find your recipe, please leave the link that leads directly to your recipe post. Any links that lead to your homepage will be deleted. If you don’t have a blog, feel free to leave your recipe in the comments section!

Find More Savings

• Free Money Management Software at Mint.com
• Get Free Coupon Alerts
• Print Grocery Coupons
• Join AFullCup to find more ways to save on Groceries!!!

For our 4th of July party, my MIL said she would be bring steaks. (Yes, please.)

Steaks rarely fit into the $5 Dinners budget, so I was ecstatic that she would be bringing some to grill.  I thought I’d grill some red potatoes to go with the steaks…but I was concerned with how long it would take to grill them.  I poked around online and discovered a method that would work for me.  And the timing was perfect too!

First, marinate the steaks with whatever marinade, rub or seasoning that you like. Let sit for at least 30 minutes.

Then, boil the red potatoes whole.  This takes about 25-30 minutes…just the same amount of time that the steak needs to marinate.

See where I’m going with this.

After the potatoes have cooked through while boiling, set them out onto a kitchen towel and let them sit for 10-15 minutes.

Fire up the grill and let it get toasty warm. We want to hear a sizzle when we put down the steaks and the potatoes.

After the potatoes have cooled down some, take the kitchen towel and put it over the potato and gently press down, cracking the skin…but not so hard that the potato falls out!  Place in a pyrex dish.  Brush with olive oil and season with salt and pepper.

Grill the pressed red potatoes (alongside the steaks) for 5-6 minutes per side.

Serve with grilled steak!

Make 2-3 per person.

Ingredients

12 red potatoes ($1.99)
1-2 Tbsp olive oil ($.10)
Salt and pepper to taste

Directions

Read above.

Cost $2.19

This post may or may not contain affiliate links. More information can be found on the site’s disclosure policy.

Find More Savings

• Free Money Management Software at Mint.com
• Get Free Coupon Alerts
• Print Grocery Coupons
• Join AFullCup to find more ways to save on Groceries!!!

Breakfast is always a simple and frugal dinner option! A big thanks to Lynn for sharing this great recipe with us tonight. The next few recipes will be from some special guests. I’ll be taking some time away, as we deal with a loss in the family. Be back soon!

Frittatas can be made from a wide range of ingredients, but they all contain eggs and some dairy, like milk, cream, or sour cream.

I love frittatas because, like quiches, they can easily be changed by using different ingredients. You can add meat or change the cheese to give it a different flavor.

I sometimes make this recipe meatless, sometimes I use sausage, and other times bacon.

This frittata uses cooked potatoes. Instead of baking potatoes just for this dish, I like to make extra baked potatoes when I am cooking them for dinner on another night. Doing this step a day or two in advance, when I am already cooking baked potatoes, saves me a lot of time.

Ingredients
4 – 5 potatoes, baked, cooled, peeled, and cubed or sliced
3 tablespoons of oil
1 onion chopped finely
¾ cup shredded cheddar cheese
10 eggs, whisked
½ cup sour cream

Directions

In an oven proof skillet, cook onion in oil until tender. (I like to use my cast iron pan.) Add potatoes and stir until potatoes are slightly browned. Remove from heat.

In a separate bowl, mix together eggs, sour cream, and cheese. Pour over the potato onion mixture.

Bake at 400 for 15-20 minutes or until eggs are done. Cool about 5 minutes and cut into wedges and serve.

Lynn is a homeschooling mom of three. She loves to cook and try new recipes. She blogs at Lynn’s Kitchen Adventures, sharing recipes, tips, and ideas to help you meld a love of cooking with a busy life.

Find More Savings

• Free Money Management Software at Mint.com
• Get Free Coupon Alerts
• Print Grocery Coupons
• Join AFullCup to find more ways to save on Groceries!!!

I met Deborah, the Gourmet Farm Girl, at my Columbus Cookbook signing…and was struck by her passion and enthusiasm for sharing fabulous recipes from the farm!  I hope you enjoy her chowder!!!

Ingredients
8-9 medium sized peeled Russet potatoes, Yukon Gold or White potatoes
1 Qt. of water
4 Chicken Bouillon cubes
3 cans chicken stock
2-3 stalks of chopped celery and a few light green celery leaves (chopped)
1 small chopped onion
½ tsp salt (or more to taste)
Pinch of white pepper
3 bay leaves
1 15 oz. can creamed corn
1 15 oz. can kernel corn
or 2 15 oz. cans kernel corn
4 Tbsp Butter
1 pint half and half
½ tsp ground black pepper
4 Tbsp of cornstarch dissolved in cold water (mix it well before pouring into soup)

Directions

1. Simmer all the above till the potatoes are tender, start smashing a few of the potatoes against the side of the pan as they simmer, as this will help to thicken the broth.  Simmer for about 30-40 minutes.

2. When all is tender & soft, remove the bay leaves and add the corn. (The best corn to add would be fresh sweet corn picked from the patch or from your local farmers market.) Blanch the corn in boiling water for about 2-3 minute’s, cool in cold water bath and cut off the cob before adding. Simmer 10—12 minuntes longer.

3. Then add half and half, pepper, cornstarch. Reduce heat and simmer till thick 5-8 minutes longer.

4.  Serve immediately topped off with shredded cheddar cheese, fried bacon bits & chopped green onions and some cracked pepper.

Serves 6-8

Alterations:

• Add left over mashed potatoes to thicken soup in step three
• Add chunks of cooked smoked ham in step two
• Add 2-3 chopped leeks in step one

Serve with fresh baked bread and a garden salad.

ENJOY!

Deborah’s Bio: I have been cooking and gardening my whole life. I was raised on a dairy and grain farm in northern Ohio where I learned to take simple basic fresh foods and add my own flair to create recipes that are wholesome and simply delicious. I can be found blogging at Gourmet Farm Girl.

Find More Savings

• Free Money Management Software at Mint.com
• Get Free Coupon Alerts
• Print Grocery Coupons
• Join AFullCup to find more ways to save on Groceries!!!

Company is coming for dinner.  And all you can think about is…do I have enough $$$ in this week’s budget to make a nice meal for our dinner guests??!!??

If you’re on a tight budget, but want to splurge a bit…to make a nice meal for your friends…but not without compromising your budget!  Here you go…

This could be a meal in and of itself…but with a side salad, it’s complete!

Ingredients
2.7 lb beef round roast ($5.90) On sale $2.49/lb.
6 medium white potatoes ($.80)
2 onions, cut into quarters ($.40)
4 large carrots ($.40)
1 tsp of green spice…basil or oregano or Italian seasonings or combo ($.05)
1 tsp garlic powder ($.05)
Salt and pepper
1 can of diced tomatoes ($.19)

Side salad with tomatoes and dressing ($2)

Directions

1. Place beef roast in roasting pan with fat side up.  (I did not sear this roast, but would highly recommend that for a more moist beef.) Add quartered potatoes, onions and carrots around the roast.  Sprinkle with green spice, garlic powder, salt and pepper.

2. Insert meat thermometer.

3. Pour can of petite diced red tomatoes over the roast. Place lid on roasting pan.

4. Roast at 325 for 2-2.5 hours, or until meat thermometer reads how you want your roast done.

• 140 degrees – Rare
• 150 – Medium Rare
• 160 – Medium
• 170 – Well done

5. Prepare salad.

6. Serve Beef Roast, Potatoes, Carrots with Side Salad.

Cost $9.79

Serves 6-8 adults

This post may or may not contain affiliate links. More information can be found on the site’s disclosure policy.

Find More Savings

• Free Money Management Software at Mint.com
• Get Free Coupon Alerts
• Print Grocery Coupons
• Join AFullCup to find more ways to save on Groceries!!!

Rosemary.  I have a little thing for rosemary.

But my little thing might be bigger than I thought.  I think I have a BIG thing for rosemary.

Perhaps it’s my favorite herb. (Don’t tell basil that, mkay?!?)

I had some rosemary in the garden this past summer. But I was so busy using up all the tomatoes and green beans, squash and peppers that, sadly, I did not bring my rosemary indoors for the winter, but I did find some at the market over the Christmas holidays.  I was browsing along, when I saw this…

Hello…$.10 a sprig.  Not too bad for this rosemary lover with no rosemary plant of her own!

So Tyler and I stopped. To get a few sprigs of rosemary.

I kept browsing along and found these perfect little red potatoes.

I knew just what I would do with them, as I had just been browsing the Smuckers recipe booklet. I’ve always boiled potatoes when making potato salad.  But not anymore!

Their Roasted Potato Salad inspired me.

The Rosemary inspired me.

If you like rosemary, this is a MUST try!

Ingredients
13 small red potatoes, diced ($1.99)
3 sprigs of rosemary ($.30)
Salt and pepper
Drizzles of olive oil ($.10)
1/2 cup mayonnaise ($.25)
1/2 cup milk ($.05)
1-2 Tbsp Dijon mustard ($.05)
Salt and pepper

Directions

1. Dice the red potatoes.

2. Using your fingers, pull off the rosemary leaves by sliding and pinching your fingers down the sprig. Chop the rosemary leaves.

3. Add the diced potatoes to a baking dish.  Sprinkle with salt and pepper and some of the chopped rosemary. (You’ll need more rosemary for the sauce.)  Drizzle some olive oil over the top.  Toss in the baking dish.

4. Roast the potatoes at 400 for 25-35 minutes, or until softened. 

(Larger pieces of potatoes will take longer to cook.)

5. In a small bowl, add the mayonnaise, milk, Dijon mustard, salt and pepper.

6. Whisk and then add the remaining chopped rosemary leaves.  Mix in the rosemary.

7. Pour the sauce over the roasted potatoes.

8. Toss the sauce with the potatoes.

9. Serve Roasted Red Potato Salad warm…or chill for at least 2 hours and serve cold.

Cost $2.74

Makes 6-8 side dish servings

Find More Savings

• Free Money Management Software at Mint.com
• Get Free Coupon Alerts
• Print Grocery Coupons
• Join AFullCup to find more ways to save on Groceries!!!

I found in the freezer…6 eye of round steaks…that I bought back in early September.  The beautiful part is that I bought 6 eye of round steaks for just over $2!  They came in 2 packages, each with 3 steaks and each just over $2.  I used a $2 coupon for Private Selection beef from a Kroger mailer.

Can’t beat 6 eye of round steaks for just over $2!!!

I stopped by one of my favorite recipe sites, Elise’s Simply Recipes.  I knew she would have a recipe for eye of round steaks, and she did!  A Swiss Steak Recipe…that I modified based on what I had in the pantry, a can of mushrooms!

HELLO. Mushroom Swiss Steak. It’s nice to meet you!

You might be my new favorite meal!!!

Ingredients
1 onion, sliced ($.30)
4 garlic cloves ($.15)
6 eye of round steaks ($2.31)
1 4 oz. can of sliced mushrooms, drained ($.49) From Walgreens, on sale and with coupon
1 6 oz. can of tomato paste ($.19) After coupon
1 tsp tarragon ($.20)
Salt and pepper, to taste
1 butternut squash ($1.13) Cooked and frozen when on sale for $.49/lb
Butter and brown sugar ($.20)
Mashed Potatoes ($.50) Leftover and frozen from the holidays

Directions

1. Slice onions. Peel and crush garlic.

2. Brown steaks in large skillet in a little bit of canola oil.

3. Turn and brown the other side of the steaks.

4. Add crushed garlic and sliced onions.

5. Saute with the steaks for 4-5 minutes, or until onions become transparent.

6. Add drained mushrooms and mix in.

7. In a small bowl, combine tomato paste with 2 cans worth of water.

8. Pour tomato sauce over the steaks, onions and mushrooms.  Combine well. Stir in tarragon, salt and pepper.

9. Once it starts to splatter, reduce heat to medium-low.

10. Cover and cook for 10-15 minutes, or until steak has cooked through.

11. Cook butternut squash and mashed potatoes. (Or thaw and reheat.)

12. Serve Mushroom Swiss Steak with Butternut Squash and Mashed Potatoes.

Cost $5.47

__________________________________________________

Have a Frugal and Healthy Recipe to share?

Post the recipe on your blog and then add the link below. Other guidelines can be found here. To make it easy for other readers to find your recipe, please leave the link that leads directly to your recipe post. Any links that lead to your homepage will be deleted. If you don’t have a blog, feel free to leave your recipe in the comments section!

Find More Savings

• Free Money Management Software at Mint.com
• Get Free Coupon Alerts
• Print Grocery Coupons
• Join AFullCup to find more ways to save on Groceries!!!