Wednesday, December 31, 2008

Wednesday: Taco Bar and Rotel Cheese Dip

Happy New Year's Eve! This would be a great meal to serve at your New Year's Eve party or Superbowl party (coming up next month!)

Taco Bar! So yummy! This can be as big of a taco bar or as small of one as you want to make it. The rotel cheese dip makes a great appetizer or served along side the tacos on the taco bar. I do have to apologize, in the middle of making this meal, we had to go to the basement for a few hours for a tornado warning. Can you believe that?! A tornado warning at the end of December in central Illinois! Anyway- I don't have a ton of pictures for the taco bar, but I will still share all my ideas.


Taco Bar

Here is what I used for my taco bar:

1 lb ground beef, fajita seasoning mix, shredded lettuce, tomato, flour tortillas, cheese, salsa and sour cream

Other great additions would be: black or pinto beans, guacamole, pico de gallo (cilantro, onion, tomato and a hint of lime juice chopped and mixed) or rice.

Step 1: Brown ground beef, drain and add seasoning packet.

Step 2: Get your toppings ready. Dice your tomato, mix your sour cream, dish up your salsa...

Step 3: Heat up your shells and spread your taco bar out for others to enjoy! Tthis is the part where we were down in the basement eating tacos off of our card table w/ my fellow meal planning mommy- Katie and her family. I so wish I would of thought to take a picture! It really was so much fun, but we were all a little freaked out by the weather.


Rotel Cheese Dip

Here is what you need:

Velveeta cheese (I used about 1/2 a package for 4 people), 1 can Rotel, tortilla chips and a little dipper crock pot (or just use your microwave!)

Step 1: Cut up your velveeta into chunks, place in a bowl and melt in microwave. Stop to stir every 2-3 minutes. Continue cooking until melted.

Step 2: Pour Rotel in crock pot and then pour in your velveeta. Stir, heat on low and enjoy as a dip with chips!


Prices reflect taco bar and rotel cheese dip

Serves: 4 people
Cost of meal: $8.0o (ish- depending on what ingredients you use)
Cost per person: $2.00

Tuesday, December 30, 2008

Tuesday: Ham and Cheese Melts

These sounds so yummy! They are great, when cooked right and unfortunately this was a FLOP in my kitchen! I don't understand what went wrong b/c I have made these several times before. Maybe I added too much butter to the bread? I don't know for sure, but the sandwiches stuck to my pan and fell completely apart. We ended up eating them with a fork!

Don't let this deter you from trying to make your own! Let me know how your recipes go.


Here's what you need: 1 package deli ham, 8 slices of cheese (I used american), 8 pieces of bread and butter



Step 1: Cook deli ham in skillet until warmed

Step 2: While ham is cooking, add 2 slices of cheese to each sandwich. Some prefer to add one slice of cheese, then meat then more cheese. It's up to you!

Step 3: Butter the bread (does it look like I used too much?!?)

Step 4: Add your warmed ham on top of the cheese

Step 5: Top with buttered bread and place in a pan on medium heat. Cook on each side until browned and cheese is ooey gooey melty!



Step 6: Enjoy! No, at this point I don't have an end photo for you. I was TOO UPSET that they didn't turn out like I wanted to even remember to take an end photo. Plus I had two toddler girls who were starving and ready for their lunch! I served it with crunchy carrot sticks. The girls didn't seem to mind they had to eat it with a fork. :<)

Meal serves: 4
Cost of meal: $4.00
Cost per person: $1.00

Monday, December 29, 2008

M onday: Chicken and tomatoes with rice and steamed broccoli

Here is what you need:

1 lb chicken, 1 can diced tomatoes, 1/2 cup Italian dressing, 2 cups uncooked rice & mozzarella cheese (shredded or sliced)- as much or as little as you like.

Step 1: Place 1/2 cup (or more!) Italian dressing in a pan and heat to medium-high. Add chicken, cover and cook well on all sides.


Step 3: Cook chicken until browned. Remove from pan.

Step 4: Add undrained can of tomatoes, 2 cups of uncooked rice and 1 cup water to skillet. Bring to a boil then reduce heat to low. Simmer, uncovered for 10 minutes.

Step 5: After 10 minutes, add the chicken back to the skillet and add your mozarella cheese. Cover and cook on low for 5 minutes.

Step 6: Serve with steamed broccoli (I use the frozen green giant steamers, there are usually great coupons out there that make these a GREAT DEAL!)



Serves: 4
Cost of meal: $4.00
Cost per person: $1.00

Sunday, December 28, 2008

The Frugal Table Meal Plan & Grocery List

Hey everyone! I hope you have been checking out our blog the past few weeks, there have been some yummy recipes posted by Alisha and Katie. The meal plan this week isn't as creative as I tend to like things, but after the holidays- I scaled back a little on the amount of time spent cooking in the kitchen and stuck to things I can whip up quick.

Monday- Chicken, Tomatoes & Rice w/ Steamed Broccoli
Tuesday- Cheese and Ham Melts
Wednesday- Taco Bar w/ Rotel Cheese dip
Thursday- Tater Tot Casserole w/ green beans
Friday- Fettucini Alfredo w/ garlic bread and tossed salad
Saturday- Out to eat or Pizza Night
Sunday- Chicken Quesadillas


Grocery List (unless otherwise noted, all meals serve 4)

Monday- Chicken, Tomatoes & Rice w/ Steamed Broccoli
1 lb chicken
1 can diced tomatoes
2 cups uncooked instant rice

1 package steamfresh broccoli or broccoli of choice

Tuesday- Cheese and Ham Melts
1 package deli ham
4 slices american/cheddar or cheese of choice
8 slices of bread
butter

Wednesday- Taco Bar & Rotel Cheese dip
1 lb hamburger
1 package taco seasoning
1 tomato
shredded lettuce
soft shell tacos (or hard shell)
sour cream

Cheese Dip
Velveeta (use a small box, large box- however much you want! We used 1/2 of a large box)
1 can rotel
1 package tortilla chips

Thursday- Tater Tot Casserole
1 lb ground beef
1 1/2 lb bag of taters
1 can cream of mushroom
1 can cream of chicken
1 can evap. milk
green beans

Friday- Fettucini Alfredo w/ garlic bread and tossed salad
1 package fettucini noodles
1 jar alfredo sauce
Parmesan cheese
1 package garlic bread (or make your own w/ bread, garlic & butter)
1 package tossed salad (or make your own)

Chicken, broccoli, tomatoes, extra cheese and garlic are also very good in alfredo if you want to add to your dish!

Saturday- Pizza or out to Eat Night

Sunday- Chicken Quesadillas
1 lb chicken breast
cheese
tortillas (2 per person)
Optional ingredients: Black beans, tomatoes, guacamole, sour cream, lettuce, bacon bits, pico de gallo








Saturday, December 27, 2008

BBQ Meat Loaf

1 1/2 pounds lean (90%) ground beef
3/4 cup quick or old-fashioned oats
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup barbecue sauce, divided
1 egg
1 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
  1. Preheat oven to 350°F. Combine ground beef, oats, bell pepper, onion, 1/4 cup barbecue sauce, egg, thyme, salt and black pepper in Classic Batter Bowl; mix lightly but thoroughly.
  2. Shape meat mixture into loaf in Stoneware Loaf Pan. Insert Digital Thermometer into center of meat loaf. Bake 50 minutes.
  3. Spread remaining 1/4 cup barbecue sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of meat loaf and internal temperature reaches 160°F using Digital Thermometer. Remove from oven. Let stand 10 minutes before slicing.
Yield: 6 servings

Nutrients per serving: Calories 280, Fat 13 g, Sodium 660 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2008
www.pamperedchef.com

Wednesday, December 24, 2008

Best Roast

5-6 Large Potatoes
1 lb. bag of baby carrots
Kosher salt
2-3 lb. Beef Roast
2 large onions
1 packet of onion soup

Heat a large roasting pan over the stovetop burner and put 3-4 Tbs. olive oil in it. Salt and pepper the roast to taste. Brown the roast well on both sides. Slide to one side and put sliced onions in pan and cook for 2 minutes or so. Place onions on top of roast in pan. Take 4 cups of hot water and mix in dry soup mix. Pour over roast. Cover roast with foil and put in a 350 degree oven for atleast 2 1/2 hours. In the meantime, peel potatoes and cover in cold water. (cut them in chunks the size of half a credit card)
After the roast has been cooking for 2 1/2 hours, drain the potatoes, and pour 1 Tbs. or 2 of olive oil over them and then salt and pepper to taste. Take the roast out and place potatoes and carrots around the roast. Stir the veges into the juices. Put back in the overn and cook, uncovered for another 2 hours or so. Times are estimates, so don't feel like it has to be exactly these times, but do check it every so often so it does not dry out.

Leftovers are GREAT served as hash with eggs. Hope you enjoy!

Tuesday, December 23, 2008

Mexican Cornbread Pizza

Mexican Cornbread Pizza










Ingredients:
I Jiffy Box of Corn Muffin Mix
1/4 cup Flour
1/4 cup Milk
1 egg
2 Tbs. Chilli Powder
1 tsp. Parsley
1 can Chili (they said with no beans, but we used beans)
2 cups Shredded Cheddar cheese









Mix all the ingredients in a bowl except for the can of chili and the cheddar cheese. On a floured surface knead the dough 10-15 times until it is easy enough to work with.










Roll out dough into a 9"x11" pan that has been greased. I had to use extra flour to get rid of some of the stickiness. Use the back of a spoon if you do not have a one-handed rolling pin.










Use the back of a spoon to spread the chili over the corn bread mixture.










Sprinkle cheese over the beans. Cook in a 400 degree oven for 15-20 minutes.













Taken from a Jiffy mixes Recipe book.










Dinner is served.

Monday, December 22, 2008

Vegetable Stuffed Potato

Just 4 easy Ingredients:
Cream of Broccoli and Cheese soup
4 potatoes (or one per person being served)
1 cup shredded cheddar cheese
3 cups frozen broccoli mix Rinse and scrub potatoes. Poke several times with a fork. Wrap with paper towel and microwave until cooked. (about 5-6 minutes per potato) I zapped each one separately.


Cut potato in half and smush down with fork.

Cook broccoli mixture in microwave according to the directions.

Mix soup, cheese, and broccoli mixture.

Scoop cheesy broccoli mixture over potato. Enjoy!

Sunday, December 21, 2008

Sunday: Chicken Alioli Sandwich

Ingredients:

1/2 cup roasted red pepper, patted dry and finely chopped
1/2 cup mayonnaise
1 Tbs. chives
2 tsp. lemon juice
1/2 tsp. Italian seasoning mix
1/2 tsp. black pepper
1 tsp. minced onion
About 2 lb. Cooked chunked chicken (I just used the meat from a roasted chicken)
Refrigerated French bread dough cooked according to directions on package (I just used the bread I had already made from a bread machine)

Easy steps:
Mix first seven ingredients. (can be done ahead of time)
Here are just a couple of pictures of the red roasted pepper, drained, patted dry and chopped with food chopper.

Spread Alioli dip onto one piece of French bread.
Put chicken on tops of dip.
Top with another piece of French bread.


Plan for the Week

Sunday:Chicken Alioli Dip
Monday: Vegetable Stuffed Potato
Tuesday:Mexican Cornbread Pizza
Wednesday:Best Roast
Thursday: Eat with family.
Friday: Progresso Soup (to make up for all the eating the day before)
Saturday: BBQ Meat Loaf

Shopping List

Chicken Alioli Dip
1/2 cup roasted red pepper, patted dry and finely chopped
1/2 cup mayonnaise
1 Tbs. chives
2 tsp. lemon juice
1/2 tsp. Italian seasoning mix
1/2 tsp. black pepper
1 tsp. minced onion
About 2 lb. Cooked chunked chicken (I just used the meat from a roasted chicken)
Refrigerated French bread dough cooked according to directions on package (I just used the bread I had already made from a bread machine)

Vegetable Stuffed Potato
Just 4 easy Ingredients:
Cream of Broccoli and Cheese soup
4 potatoes (or one per person being served)
1 cup shredded cheddar cheese
3 cups frozen broccoli mix

Mexican Cornbread Pizza
I Jiffy Box of Corn Muffin Mix
1/4 cup Flour
1/4 cup Milk
1 egg
2 Tbs. Chilli Powder
1 tsp. Parsley
1 can Chili (they said with no beans, but we used beans)
2 cups Shredded Cheddar cheese

Best Roast
5-6 Large Potatoes
1 lb. bag of baby carrots
Kosher salt
2-3 lb. Beef Roast
2 large onions
1 packet of onion soup mix

BBQ Meat Loaf
1 1/2 pounds lean (90%) ground beef
3/4 cup quick or old-fashioned oats
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup barbecue sauce, divided

1 egg
1 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon ground black pepper

Saturday, December 20, 2008

Saturday: Baked Oatmeal Brunch

Here is the recipe~ so easy!


What you will need:
1 cup of quick cooking rolled oats
1/2 cup of dried fruit (we use raisins and cranberries)
2 cups of milk
2 eggs
1/4 cup of brown sugar
1/2 tsp vanilla
1/8 tsp salt
1/4 cup of almonds or walnuts

What to do:
Mix the oatmeal with the dried fruit.
Mix the rest of the ingredients together.
Add the two mixes and place into a casserole dish.
Bake at 350 degrees for 45 minutes, or until the center is set.

Sprinkle with a bit of extra brown sugar and nuts when complete.

This makes for a hearty and warm brunch!

Friday, December 19, 2008

Saturday: Suprise Pizza


I was planning on baked oatmeal. I will still give the recipe tomorrow. My hubby surprised me today by making pizza instead. He did not make it from scratch as he usually does, but did find some simple convenient ingredients and made it just delicious. Thanks Honey!

Jason's Out of a Box Pizza

What you will need:
Dough~ he used a mix that you just add water too.
Sauce~ he used some from a can this time.
Meat~ he used bacon, mmmm..
Vegetables~ we used spinach and pineapple

He added flax seed to the dough for a healthy benefit.

We ate this pizza with grapes and sweet tea.

****************************************************************************
I will publish the Baked Oatmeal for Sunday.

Friday: Tuna Casserole


Yet again, I can not seem to upload pictures. You are not missing much though I promise.
This is so easy!

What you will need:
Can of tuna
Bag of green peas
Can of cream of mushroom soup (Many Wal-marts have this on a super sale this week!)
Noodles
1 Cup Milk
Crackers


What do to:

1. First, drain your tuna and scoop into a large bowl.
2. Boil your noodles and add them to the bowl.
3. Add the cream of mushroom soup
4. Add the peas (I used half of a bag)
5. Add your 1/2 cup of milk.
6. Stir all of the above together, add salt and pepper. You should have a nice creamy mix.
7. Place into a casserole dish and put into the oven for 30 minutes at 350 degrees.
8. Crunch up the crackers and sprinkle on top. Bake again for about 10 minutes.

So sorry about the pictures again everyone!

Thursday, December 18, 2008

Thursday: Super Easy Overnight Omelette


Sorry all. Blogger would not let me upload pictures. Will try again soon!


This is such an easy dish and it is really tasty. You can modify the specific ingredients depending on what your family likes.

What you need:
6 Eggs
1 Cup Milk
Bread or Rolls
1 Cup of cheese (any type)
2 tsp Mustard powder
Salt and Pepper
Cream Cheese
You can also add spinach, tomato, bacon, sausage, brocolli, etc. We added ham tonight to ours as I had some ready to use. It is really good no matter what you add!

What to do:

1. Beat your eggs together
2. Add 1 cup of milk to the eggs
3. Add the mustard powder to the mixture

4. Tear bread/rolls (using onion roll is yummy) and place them along the bottom of your baking dish.

5. Break the cream cheese up into little pieces and place on top of the bread

6. Pour the egg and milk mixture over the bread/cream cheese.

7. If you are adding any other extras go ahead and mix them in.

8. Using a fork poke down all your bread into the mixture so that it can soak up all the liquid.

9. Cover and place in fridge for the night.

10. When you are ready to bake, sprinkle cheese on top and bake covered for 45-60 minutes.


Enjoy. :)

Wednesday, December 17, 2008

Roasted Sweet Potato Apple Soup

What can you do with sweet potatoes, apples, celery and onion? You can make soup!



What you will need:
3 pounds of sweet potatoes
1 large apple
1 stalk of celery
1 small onion
Olive oil
Salt and Pepper
Water


What to do:

1. Stab your sweet potatoes and put them into the oven to bake.
Bake them for about 45 minutes, until they are soft.


2. In the meantime, peel and cut up your apple. Set it aside.
Chop your onion.
Chop your celery.



3. Add the apple, onion, and celery to a skillet with olive oil. Saute until nice and soft.




4. Put a pot on the stove with 6 cups of water in it. Add salt and pepper to the water.




5. Add your apple, onion, and celery to the water and heat.

6. When the sweet potatoes are cooked, cut them in half and let them cool. When you can touch them without burning yourself scoop out all of the potato. Add the potato to the saucepan and stir.



7. When the sauce pan full of all your ingredients is nice and warm put it into a food processer. This will remove all the chunks and really cream it all together.




8. Put back on the stove and keep warm until you are ready to serve it.




*****
We had this really healthy soup with small toasted cheese and turkey sandwiches.
I would consider, but did not do it, adding some cinnamon to the soup. I will try this next time. There was a lot leftover and I put it into the freezer for another day.