An easy peasy vegetarian lasagna!

Ingredients:

Prince Lasagna Noodles  $1.99
Bag of Shredded Mozzarella Cheese (8 oz.) $1.99
3 T. Parmesan Cheese  .24 cents
1 egg  .13 cents
Ricotta cheese (15 oz) $2.39
Can of plain tomato sauce (28 oz.)  $1.19
2 organic carrots (grated) .19 cents

Oregano, basic and garlic powder (from the pantry)

1 Loaf of Italian Bread $1.79

[Total cost $9.91]

- Start boiling the water to cook the noodles. Follow package instructions, or boil on medium for about 10 minutes. Drain and rinse with cold water (to cool them off).

- Peel and grate two carrots and set aside.

- In a large bowl, beat one egg. Then add the Parmesan and Ricotta cheeses. Mix well. Set aside.

Take a large, rectangular glass pan. Pour a very small amount of tomato sauce to coat the bottom of the pan. The begin the layering process:

1st and 2nd layers – Noodles; Sauce; Ricotta Cheese; Mozzarella Cheese; Repeat.

3rd layer -  Noodles; Sauce; Ricotta Cheese and then top with all the grated carrots.

4th layer – Noodles, Sauce, Ricotta Cheese, Mozzarella cheese

5th layer – Noodles; Sauce, Garlic Powder, basic and oregano (as desired); then top with the rest of the Mozzarella cheese.

Bake in Preheated 350 degree oven for around 30 minutes.  Allow to cool until warm (not hot) so it is easy to cut. (I use a pizza cutter.)

Serve with buttered Italian bread.

Filling Ingredients:

1 (6 oz.) package of Perdue Short Cuts Chicken – $2.00 (on sale)
1 (5 lb.) bag of potatoes -  $1.50 (on sale)
1/2 pound of carrots – .34 cents

Peel and cut potatoes and carrots. Put in a large pan and cover with water. Bring this to a boil and then cook for 20 – 25 minutes or until tender. Do not drain yet.

Cut up the chicken in smaller pieces.  Put aside.

Take a soup ladle and scoop out some potatoes,carrots and broth. Put this in a blender. Continue until you have around 2 cups in the blender.  Be sparing with the broth. We are going to blend this up to make a cream sauce so we want it a little thick. If you have trouble blending it, add a little more water. If, after you blend it, it is too watery, add more potatoes and carrots. You want a cream consistency. Once that is ready, leave it in the blender.

Drain the rest of the potatoes and carrots. Return them to the pan.  Then pour the cream sauce over this. Add the chicken. Stir this all together. Set aside. (Your filling is ready.)

Biscuit Crust Ingredients:

(Preheat the oven to 450 degrees.)

3 and 1/2 cups white flour  .45 cents
2 teaspoons baking powder  .08 cents
3/4 teaspoon salt  .03 cents

Stir the above ingredients together.

2/3 cups shortening  .16 cents

Use a pastry cutter, or fork to cut shortening into the flour mixture. Continue to cut into it, until it resembles coarse crumbs.

1 and 1/2 cups milk  .27 cents

Stir in the milk. Put a little flour on the counter and flour your hands. Lightly knead the biscuit dough, until well mixed.

Cut the dough in half.

Roll out the first half, so it is large enough to cover a pie pan.  Lightly oil (or grease) the pan. Then cover this with the biscuit dough. Carefully shape it into place. Cut off excess dough that goes too far over the edge. Put fork holes in the bottom of the dough.

Bake this for around 6 minutes or until lightly browned, but not entirely cooked.  Pour in the creamy filling.

Take the other half of the biscuit dough and carefully cover the filling with it. Pinch edges to attach (and seal) them to the bottom edges of the 1st dough. Put fork holes in the top of the crust or slice open a few times with a knife.

Bake this for around 10 – 15 minutes, or until top crust is browned.

Slice open and serve.

Total cost - $4.83.

(Please pardon the iPhone photo.)

A little trick I learned back in my early cooking days in the Dominican Republic…

When you see baby carrots, carrot sticks, and celery stalks starting to dehydrate or go limp, all they need is a little water to revive them!  Simply place them into a container with some water.  When I have baby carrots or cut carrot sticks go dry, I like to submerge them in water.  When I have celery stalks running low on water, I cut the bottoms off and place the bottom into a vase with water.  The “capillary action” kicks in and the water is drawn up the capillaries inside the celery stalk. (You remember that changing the color of the leaves experiment that from 6th grade science class, don’t you?!) Same concept.

No need for those dry carrots and limp celery to go to waste!  And if you’re planning on using them for soups, stews or stirfries, you can slice or dice both carrots and celery and freeze them for later use.

What do you do with  your dehyrdated vegetables?!

Looking for something to spruce up your holiday side dishes and meal?!?

Might I suggest adding a splash (or a cup!) of Holland House cooking wines to your marinade, or a splash of Holland House vinegars to a homemade salad dressing.  Make your home merry this holiday season with the delicious flavors of Holland House Wine for Cooking and Premium Vinegars. They will bring rich and bold flavors and smells to your holiday meal, that you likely won’t forget!

The Holland House products are also priced so that you can add that “gourmet” touch to your meal, without pushing the overall cost of your meal or side dish over the edge!  I’ve made a simple Rosemary Garlic Chicken…marinated with some of the white cooking wine and white wine vinegar (among other things…see recipe below), as well as the Sherry-Simmered Carrots, using the Sherry Cooking wine. Simple recipes, simple ingredients, but a bold and delicious outcome!!!

And I will say this one thing about these 2 dishes. Ok. Maybe 2 things.

1. I’ll take the Sherry-Simmered Carrots over typical “glazed carrots” any night of the week.

2. I’m not sure I’ll ever be able to marinate without cooking wine ever again.  I absolutely l-o-v-e-d the richness that it added to the cooked chicken. Rich-ness. Just that 1 ingredient added to the marinade transformed this into a gourmet meal for us.

Below you’ll find a listing of all the Holland House wines and vinegars, along with some suggestions on how you can use them in your kitchen…to “gourmet-ify” your favorite recipes!

Holland House® Wine for Cooking Products

• Red Cooking Wine – Add to soup made with beef stock, or to your favorite homemade red sauce for pasta
  

• Marsala Cooking Wine – Swirl into gravy, creamy carrot or butternut soup, or cream of mushroom soup for a deliciously
  nutty flavor

• White with Lemon Flavor Cooking Wine – Marinate fish, shrimp or scallops in white with lemon cooking wine. Refrigerate 30 to 60 minutes depending on size and thickness. Drain, then cook as desired.

• White Cooking Wine - Include a splash in light cream sauces and cream soups

• Vermouth Cooking Wine – Marinate boneless chicken breasts in vermouth cooking wine. Refrigerate 3 to 4 hours. Drain.
  Sprinkle with dried basil, tarragon, or thyme and saute in olive oil with a touch of butter

• Sherry Cooking Wine – Add character to stir-fry sauces with 1/4-cup sherry cooking wine

Holland House® Premium Vinegar Products

• Red Wine Vinegar – Combine with mayonnaise and ketchup for a flavorful Russian dressing

• White Wine Vinegar – When poaching eggs, add a teaspoon of white wine vinegar to the water to keep the white intact

• Malt Vinegar – Sprinkle on batter-fried zucchini sticks, onion rings, French fries, or baked potato skins

• Balsamic Vinegar - Mix with a little brown sugar or honey; sprinkle over fresh berries

• Garlic Flavor Red Wine Vinegar – Combine with olive oil and salt; sprinkle over hot-cooked spinach or chard

There you have it…their products, and some great tips for how to best use them!

Also, with the exception of the Malt Vinegar, all these Holland House products are gluten-free. (Can I get a woot-woot from all those with celiac, and other GFers?!)

You can also find more great Holland House Merry in the Making Holiday Recipes on their FB page, and you can find other everyday recipes on their website!

And of course, I’ve got a coupon for you all!  You can request a recipe booklet that includes money saving coupons!

Nom.

Nom.

Baked Garlic Rosemary Chicken with Sherry-Simmered Carrots

Adapted from Lemon Chicken Dijon and Sherry-Simmered Carrots

Ingredients

Garlic Rosemary Chicken

• 1 cup Holland House white cooking wine ($1)
• 1/4 cup Holland House white wine vinegar ($.25)
• 1/4 cup olive oil ($.25)
• 2 stalks fresh rosemary, leaves chopped (free from the garden!)
• 4 garlic cloves, crushed ($.20)
• 1 tsp salt and pepper, each
• 4 small boneless, skinless chicken breasts, about 1/3 lb. ($2.83)
• 1 lb. angel hair pasta noodles ($.29)
• 1 Tbsp rosemary leaves, chopped (free from garden!)
• Salt and pepper

Sherry-Simmered Carrots

• 1 lb. baby carrots, halved lengthwise ($1.25)
• 1 Tbsp butter or (dairy-free) margarine ($.05)
• 1 Tbsp brown sugar ($.02)
• 1 tsp lemon juice ($.02)
• 1 tsp dijon mustard ($.05)
• 1/2 tsp rosemary leaves, chopped (free from garden!)
• 2/3 cups Holland House Sherry cooking wine, divided ($.67)
• 1 tsp cornstarch ($.01)
• Salt and pepper, to taste

Directions

1. In a small container with a lid, shake the white cooking wine, white wine vinegar, olive oil, fresh rosemary leaves, crushed garlic, salt and pepper. Place the chicken breasts in a shallow baking dish or bowl and pour the marinade over the top.  Let marinate for at least 2 hours, ideally overnight.
2. Pour the chicken and marinade into a baking dish that will hold it (I used an 8×8 glass pyrex). Bake at 350 for 50-55 minutes, or until chicken is cooked through.  Cooking time will vary with the thickness of the chicken.
3. Prepare the pasta noodles as directed on the package.  Drain and save 1/2 cup of the cooking liquid.  Place the noodles into the serving bowl and toss with the reserved liquid, the rosemary leaves and salt and pepper.
4. Prepare the sherry-simmered carrots.  Cut all the baby carrots in half, lengthwise.  In a large skillet, melt the butter and brown sugar.  Add the lemon juice and dijon mustard and combine.  Add the chopped rosemary and 1/3 cup of the sherry cooking wine.  Cover and let simmer over medium low heat for a few minutes.
5. In a measuring cup, or small bowl, whisk together the other 1/3 cup of the sherry cooking wine with the cornstarch.  Pour over the cooking carrots and stir together.  Sauce will thicken quickly.  Remove from heat and serve warm.
6. Serve Baked Garlic Rosemary Chicken over pasta with Sherry-Simmered Carrots.

Cost $6.89

(Not too bad for a gourmet meal!!!)

(Oh, and double up the Sherry-Simmered Carrots for the perfect holiday side dish for under $5!)

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Disclosure: This is a Holland House sponsored post. I received compensation to use their products and share my opinion. Opinions are my own.

Takes 10 minutes to brown the beef.

In that 10 minutes, you can get everything else ready for the soup.

And then 6.5 hours later, your meal is ready!

So simple, so quick, so delicious!!!

(For when you’re tired of turkey and you need some beef!)

Slow Cooker Beef and Vegetable Soup

Ingredients

• 1.25 lb. ground chuck ($2.23) On sale for $1.79/lb
• 1/2 onion, finely chopped ($.15)
• 4 garlic cloves, crushed ($.20)
• 2 cups homemade or store bought beef broth (free to $1)
• 4 cups water
• About 1 cup chopped carrots ($.50)  I would have used whole carrots, but I had about 1 cup of baby carrots, so I cut them up!
• 1 15 oz can peas, drained ($.50)
• 1 15 oz can diced tomatoes, undrained ($.29)
• 1 tsp Italian seasonings ($.05)
• 3 cups rotini pasta ($.25) Used $.50/box pasta
• Salt and pepper to taste

Directions

1. Brown the ground beef with the chopped onion and crushed garlic.  Drain and add to the slow cooker.
2. Add the beef broth, water, chopped carrots, peas, diced tomatoes and Italian seasonings. Set on high and cook for 6 hours.
3. Once it clicks to the warm setting, it will be ready to add the pasta. Add the pasta about 40 minutes before you’re ready to eat.  Keep the slow cooker on warm while the pasta “cooks,” rather absorbs the water.
4. Do not. I repeat. Do NOT. add the pasta at the start.  It will turn into a nasty mushy mess.
5. Serve Beef and Vegetable Slow Cooker Soup.

Cost $4.17

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A simple Sunday Beef Roast.

I bought a chuck roast last week. I cut part of it into cubes for Beef, Mushroom and Barley Soup. And I seasoned the rest with lemon pepper and lemon juice, to roast in the oven.  I was a bit anxious about the lemon flavor with the beef roast and vegetables, but it totally worked.  Gave it some flavor flare, but not so lemony that it was a turn-off.

I also added some water to the roasting pan so the veggies would be nice and steamy-soft after roasting with the beef juices.

Simple, but oh so tasty!

Sunday Beef Roast

Ingredients

• 1 1.5 lb. chuck roast ($3.73)
• Lemon pepper (free) Used $1 coupon with $1 sale price
• 3 Tbsp lemon juice ($.05)
• Salt and pepper
• 4 medium red potatoes, washed and quartered ($.80)
• 4 carrots, peeled and quartered ($.40)
• 3 celery stalks, cut into 2 inch pieces ($.30)
• 1/2 yellow onion, diced ($.15)
• 2 cups hot water

Directions

1. Marinate the chuck roast in the lemon juice, sprinkled with lemon pepper and a bit of salt and pepper.
2. Place into a roasting pan and add the red potatoes, carrot pieces, celery pieces, diced onion and some hot water (enough to cover the bottom of the pan.)
3. Cover with roasting pan lid and roast for 2 hours, or until internal temperature reaches 160.
4. Slow Cooker Alternative: Place the marinated beef roast in the base of the slow cooker.  Add all the veggies, and water if you want to thin out and save the beef broth. Set on low and cook for 8 hours.  Serve. Save the broth, let it cool and then freeze it in 2 cup portions.
5. Serve the Beef Roast with all the veggies. Yum.

Cost $5.43

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I have been itching to make a Bolognese Sauce ever since Jamie emailed me her recipe during the Pantry Staples contest.  I dug out the last of the bacon from the freezer, grabbed a few cans from the pantry, and pulled out the ground beef and veggies from this past week’s grocery trip. I decided to double up and make 2 batches, as I found I had plenty to do so.  And thought this would be perfect to have the week of Thanksgiving…when I’ll be too busy preparing for our feast!

It’s all about being resourceful with this recipe!

A basic bolognese sauce includes beef, pancetta (bacon for us budget chefs), onions, celery, carrots, tomatoes, broth, wine and milk.   As you’ll see below I left out a few ingredients, and added diced tomatoes to give it some chunk.  And you really wouldn’t  know the difference.

The bacon brought a new flavor to the sauce, as did the shredded carrots.

The sauce was perfect. And I’m so glad that I doubled up and made an extra batch!

Here we go…

First up, create a pile of orange shreds.

Next, create a pile or purple dices.

Then, create a pile of green celery chunks.

Onto the cooking…

Cook the bacon slices in a large saucepan or Dutch oven.

Set aside on paper towel to drain.  Then chop or crumble. (Good thing my Dad got some paper towels for himself us last week.)

In the same Dutch oven, saute the carrot shreds, onion and celery in the bacon grease. (If that’s not your thing, then drain the grease and add some olive oil. But you’ll lose a little of the bacon flavor in doing so.)

After the carrots have sauteed for 5 minutes or so, add the ground beef and brown with the veggies.

Mix it all together and finish browning the beef.

Once browned, add the 2 cans of diced tomatoes with their  juices, plus the 2 cans of tomato paste plus 3 cans worth of water.

Stir it up.

Add the crumbled bacon and let simmer for 15-20 minutes.  Any longer than that, cover it.

(Be sure and take a stroll around the house and smell the aroma that’s filled the air.)

Chunky. Bolognese Sauce.

While you could just eat the sauce itself, some noodles might help.  And love the fact that these are $.50/lb. box of whole wheat spaghetti

Perfectly balanced and colorful dinner.

Beautiful bubbly bolognese sauce.

Chunky Bolognese Sauce

Ingredients

• 3 carrot sticks, peeled and grated ($.30)
• 1/2 red onion, finely chopped ($.35)
• 2 celery stalks, chopped ($.10)
• 4 slices bacon ($.80) From the freezer
• 2 garlic cloves, crushed ($.10)
• 1.25 lb. ground beef ($1.98) On sale for $1.59/lb this week
• 2 15 oz cans diced tomatoes ($.48) $.24 each after sale, promotion and coupon
• 2 6 oz cans tomato paste ($.38) $.19 each after $1 coupon
• 1  Tbsp Italian seasonings ($.10)
• Salt and pepper to taste
• 1 lb. whole wheat spaghetti noodles ($.50)
• 1 box frozen spinach ($.25) After sale and $1 coupon

Directions

1. Peel and grate carrots, chop red onion and celery.
2. In a large saucepan or Dutch oven, cook the bacon.  Then set aside on paper towels and crush/chop.
3. In the same saucepan, saute all the veggies with the crushed garlic for 5 minutes.  Add the ground beef and brown.
4. Once browned, add the diced tomatoes, tomato paste and about 3 tomato paste cans worth of water.  Stir in the bacon and the Italian seasonings.  Let simmer for about 15 minutes. (Cover if you simmer longer.) Season with salt and pepper to taste.
5. Cook noodles and spinach as directed on package.
6. Serve Chunky Bolognese Sauce over noodles with side of spinach.

Cost $5.34 (with doubled sauce!)

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Perhaps this should be called the lazy cook’s chicken dinner. I love the convenience of one pot dinners. I could happily eat soup or chili every night, just to avoid washing extra dishes. However, my kids prefer meals with a main course and separate side dishes. This recipe  has the convenience of being prepared in one pot while allowing my kids to feel like they are eating a proper Sunday dinner.

Ingredients:

splash of olive oil
1 – 1 1/2 pounds chicken, cut into 3 – 4 ounce pieces
1 medium onion, diced
4 cloves garlic, minced
1 pound red potatoes, halved or quartered if large
1 pound carrots, cut into 1 inch long pieces
4 stalks celery, cut into 1 inch pieces
1 cup chicken broth
2 teaspoons thyme
2 teaspoons oregano
1 teaspoon basil
1 tablespoon parsley
dash of salt and pepper
2 teaspoons cornstarch

Directions:

Brush the bottom of a large pot with olive oil. Add chicken and cook over a medium-high heat until both sides are golden brown about 8 – 10 minutes. Remove chicken from the pot ( I put the chicken pieces on the lid because it means 1 less dish to wash later). 
While the meat is browning, I roughly chop the vegetables. Once the meat is removed from the pot, put the onion, garlic, potatoes, carrots, and celery in the pot. Cook over a medium-high heat, stirring often, until the onion is translucent, about 5 minutes. 
Add the broth and spices to the vegetables. Cook over medium-high heat until it reaches a boil. Place chicken on top of the veggies, sprinkle with salt and pepper. Place lid on pot and reduce heat to low. Simmer until veggies are fork tender and meat is cooked through, about 30 minutes.

Use a slotted spoon to transfer the veggies to a platter, top with chicken pieces, cover and place in oven to keep warm.

Add cornstarch to leftover broth and cook over high heat, stirring constantly until thickened.  Spoon gravy into a gravy boat or pour directly over the top of the chicken and vegetables if you really don’t like doing dishes!

Voila, only one pot and one serving dish to wash!

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What tricks do you have for reducing dishes? Eating out and paper plates don’t count!

I’ve been waiting. And waiting. And waiting…to try this pasta!  I l-o-n-g time ago, I made some Spinach Pesto from the garden.  And it’s been patiently waiting in the freezer for me.  To eat it!

*I wish I had not waited until now!*

The  reason I’ve been waiting…I didn’t think the boys would go for “green pasta” for dinner.  They like green foods. Broccoli, peas, green beans…they love those.  But green “stuff” on pasta.  I’d rather not “waste” it on a dinner they wouldn’t eat or enjoy.

The boys are spending the night with grandma (while I work on some projects), so tonight is perfect!

Steve and I thoroughly enjoyed this dinner!!!

(We each had 2 bowls and still had enough for lunch leftovers!)

Ingredients
2 chicken breasts ($1.75)
1 tsp olive oil ($.03)
Salt and pepper
1 box penne pasta ($.50) Sale + coupon!
About 1/2 cup homemade pesto from the garden ($.75)
2 cups frozen carrots ($.80)

Directions
1. Place chicken breasts in shallow dish and drizzle olive oil over top and sprinkle with salt and pepper. Let sit for 30 minutes. Grill until cooked through. Dice.

2. Cook pasta as directed on package instructions. Drain and rinse.

3. Toss pasta with pesto and grilled chicken.
4. Cook carrots as directed on package.
5. Serve Grilled Chicken Spinach Pesto Pasta with Carrots.

Cost $3.83

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

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