FOUR CHEESE ROASTED VEGETABLES
Thanks to my dear friend, Carol Miller, in Pennsylvania for this recipe!
Thanks to my dear friend, Carol Miller, in Pennsylvania for this recipe!
6 or 8 white potatoes, peeled and cut into about 1 inch pieces
6 carrots, pared and cut into 1/2-inch slices
2 Tbsp. olive oil (sometimes I use extra - it depends how many vegs. I use)
2 tsp. each basil and oregano, crushed
2 tsp. each salt and pepper or herb seasoning
2 large zucchini, cut into 1/2 inch pieces
2 red bell peppers, cut into 1 inch pieces
2 cloves garlic, minced1-8 oz. Sargento 4 Cheese Country Casserole Recipe Blend
(I have not been able to find that blend for the last couple years and so I mix my own. It was a blend of Cheddar, American, Monterey Jack and Muenster cheeses. Now I just use Cheddar and Monterey Jack. Whatever you prefer will work.)
6 carrots, pared and cut into 1/2-inch slices
2 Tbsp. olive oil (sometimes I use extra - it depends how many vegs. I use)
2 tsp. each basil and oregano, crushed
2 tsp. each salt and pepper or herb seasoning
2 large zucchini, cut into 1/2 inch pieces
2 red bell peppers, cut into 1 inch pieces
2 cloves garlic, minced1-8 oz. Sargento 4 Cheese Country Casserole Recipe Blend
(I have not been able to find that blend for the last couple years and so I mix my own. It was a blend of Cheddar, American, Monterey Jack and Muenster cheeses. Now I just use Cheddar and Monterey Jack. Whatever you prefer will work.)
1. Place potatoes and carrots in greased baking dish. Drizzle with oil; sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
2. Bake 30 min. at 425 degrees. Add zucchini, red pepper and garlic, stir all vegs. Return to oven and bake 30 min. or until tender.
3. Sprinkle with cheese, return to oven about 2 min. more or just until cheese melts. Garnish with basil sprigs, if desired.
Makes about 8 to10 servings. I make this as a main dish so we eat about half of the casserole between the two of us.
BREAKFAST SAUSAGE
by Twara Kellam - www.livingonadime.com - Used by permission - from Dining of a Dime cookbook
(Note from Lois: Making your own sausage eliminates ingesting harmful sodium nitrates. Ground chicken or turkey can also be substituted for pork.)
by Twara Kellam - www.livingonadime.com - Used by permission - from Dining of a Dime cookbook
(Note from Lois: Making your own sausage eliminates ingesting harmful sodium nitrates. Ground chicken or turkey can also be substituted for pork.)
Jill Cooper: Years ago, I asked myself, "Why should I make my own sausage?" until my daughter made this recipe. Then I fell in love with homemade sausage. It is amazingly easy to make--even easier than meatloaf or meatballs. You can use or store it just like regular sausage after you make it.
1 lb. ground pork
1/4-1 tsp. sage (to taste)
1/4-1/2 tsp. marjoram
1/4-1/2 thyme (optional)
1 tsp. salt
1/8 tsp. pepper
1-3 Tbsp. water
1/4-1 tsp. sage (to taste)
1/4-1/2 tsp. marjoram
1/4-1/2 thyme (optional)
1 tsp. salt
1/8 tsp. pepper
1-3 Tbsp. water
Mix and knead until blended. Refrigerate in an air tight container for 2-3 days for flavors to blend. Make into patties and fry until golden brown.
CHICKEN CHILI
For white bean chili, use all white northern beans - easy to make from dried beans. Soak overnight, pour off water and rinse, add fresh water and simmer until soft. Add salt only after the cooking, since adding salt beforehand will require longer cooking.
1 pound skinless, boneless chicken breasts
2 large onions, chopped
1 green pepper, chopped
3 cloves minced garlic
4 (15 oz.) cans kidney beans, drained,rinsed (or cooked dried kidney beans)
2 (14.5 oz.) can diced tomatoes (do not drain)
1 (8 oz.) can diced green chiles
2 cups water
2 Tbsp. cilantro
1 Tbsp. sweet basil
1 Tbsp. + 1 tsp. chili powder
1 tsp. ground cumin
Cut chicken into bite-size pieces and brown in a saucepan that has been sprayed with nonstick cooking spray. Add remaining ingredients, cover and simmer for 30 minutes or until chicken is tender. Serves 10. If this amount is more than needed for your family, freeze the rest for another quick and easy meal.
For white bean chili, use all white northern beans - easy to make from dried beans. Soak overnight, pour off water and rinse, add fresh water and simmer until soft. Add salt only after the cooking, since adding salt beforehand will require longer cooking.
1 pound skinless, boneless chicken breasts
2 large onions, chopped
1 green pepper, chopped
3 cloves minced garlic
4 (15 oz.) cans kidney beans, drained,rinsed (or cooked dried kidney beans)
2 (14.5 oz.) can diced tomatoes (do not drain)
1 (8 oz.) can diced green chiles
2 cups water
2 Tbsp. cilantro
1 Tbsp. sweet basil
1 Tbsp. + 1 tsp. chili powder
1 tsp. ground cumin
Cut chicken into bite-size pieces and brown in a saucepan that has been sprayed with nonstick cooking spray. Add remaining ingredients, cover and simmer for 30 minutes or until chicken is tender. Serves 10. If this amount is more than needed for your family, freeze the rest for another quick and easy meal.
SAVING MONEY WITH MIX-N-MATCH SKILLET MEALS
by Deborah Taylor-Hough - Used by permission
The following recipe is one I prepare regularly to use up leftovers or clear out the cupboards. I keep a copy of this taped to the inside of my pantry door at all times. With Mix-n-Match Recipes, I'm always amazed at the meals I can create from simple, basic formulas. I also save money by choosing ingredients I have on hand. Sometimes I even surprise myself with a delicious nearly-gourmet combination or two!
Mix-n-Match Skillet Meals
Adapted with permission from the book Mix-and-Match Recipes:
Creative Ideas for Today's Busy Kitchens by Deborah Taylor-Hough (SourceBooks).
Choose one(1) food from each of the following four(4) groups:
1) Breads and Cereals (1 cup raw)
Macaroni
Spaghetti
Rice (white or brown)
Noodles
Bulgar
Any pasta
2) Sauce (1 can soup plus 1.5 cans milk, broth or water)
Cream of Mushroom
Cream of Celery
Cream of Chicken
Cream of Potato
Tomato Soup
French Onion Soup
3) Protein (1 pound or 1 cup cooked)
Chopped beef
Chopped pork or ham
Ground beef or turkey
Chicken
Turkey
Tuna
Salmon
Mackerel
Cooked dry beans
Frankfurters
Keilbasa
4) Vegetables (1.5 to 2 cups canned, cooked or raw)
Carrots
Peas
Corn
Green beans
Lima beans
Broccoli
Spinach
Mixed vegetables
Celery
Green Pepper
Whatever you have around
1/2 to 1 cup cheese (any kind) can be stirred into sauce at the
end of the cooking time.
Choose one food from each of the four groups above.
1. Stir together in skillet.
2. Season to taste with salt, pepper, soy sauce, onion flakes,
garlic, or whatever spices you enjoy.
3. Bring to a boil.
4. Reduce heat to lowest setting.
5. Cover pan and simmer 30 minutes until pasta or rice is tender.
6. Stir occasionally to prevent rice and pasta from sticking.
7. Stir in cheese, if desired.
8. Serve.
Makes 4 to 6 servings.
Or, to bake in oven: mix all ingredients in casserole dish and cover tightly; bake at 350 F for one hour.
Deborah Taylor-Hough (free-lance writer and mother of three) is the author of several popular books including Frozen Assets: How to Cook for a Day and Eat for a Month and A Simple Choice: A Practical Guide for Saving Your Time, Money and Sanity. To subscribe to her free email newsletter, Simple Times, send an email to: subscribe-simple-times@hub.thedollarstretcher.com Visit Debi online and read more articles dealing with simple living, frugality, parenting and much more: http://thesimplemom.wordpress.com/
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