Saturday, March 9, 2013

Frugal Meals From Frugal Sally Readers

From Melissa Smith-

Cheap meals - 3 chicken breasts + 1 jar of salsa in crockpot. Cook on low for 4-6 hours (or longer) then shred with fork. Serve with favorite taco fixings. Take leftover chicken, mix with 6-8 servings of cooked white rice, 1/3 bag frozen corn, and left over hot taco fixings from previous night (onions, peppers, beans, etc). Add cheese to make a second meal. Or take leftover chicken, mix with 1 drained can black beans, 1 drained can whole kernel corn (I sub frozen), and more salsa. Let combine overnight in fridge. Serve with lettuce, cheese & tomato.
From CiCi McBride
From Christy Parsons Rowe

Mac & Cheese soup (I used different veggies and sometimes add bacon bits etc; many ways to change this up!)
2 1/2 cups water
1 pkg frozen peas and carrots, thawed
1 pkg macaroni and cheese mix
1 1/2 tsp salt
1/2 tsp pepper
4 cups milk
1 cup shredded sharp cheddar
make it In soup pot, bring water to boil over high heat. Stir in peas and carrots, macaroni (reserve cheese packet), salt and pepper. Return to boil, cover loosely and cook for 5 min. Add remaining ingredients, including cheese packet. Reduce heat to medium, cover loosely. Simmer for 10 minutes or until hot and creamy, stirring occasionally.
From Donna Zalensas Jones
I was trying to think of what pantry staples we make. Then it dawned on me that we make taco seasoning most of the time because the price crept up to where I don't think it's worth it for the store-bought version.

This taco seasoning recipe is tweaked from a recipe that we found online, so it's not as spicy and has more cumin, which we really like. I don't bother making enough to store and just make it on the fly as we need it (it takes me about 1 minute to measure everything out and dump it in the frying pan with the browned meat). The recipe is easily doubled. I use a batch on 1 to 1-1/2 pounds of ground beef or turkey.

1 tablespoon ground cumin
2-3 teaspoons chili powder
1 teaspoon Kosher salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder (or 1/2 teaspoon dried minced onions)
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
I've started buying many of my spices in bulk from an Amish store. When you see a price per pound of $5 or more, you might think it's cheaper to buy it in the 99-cent version at the grocery store, but it's usually not (unless you're buying it to have the container to reuse). Those bottles usually hold only an ounce or two. You have to do the math.
From Elizabeth Sciberras Stalzer
hope you like it.....
    ‎2 3/4 cups water 1 1/2 cups uncooked long-grain white rice, rinsed, drained 1/4 teaspoon salt 5 tablespoons grapeseed oil, divided 2 large eggs, beaten to blend 4 small carrots (about 4 ounces total), peeled and finely diced 1 cup broccoli florets, cut into small pieces 3 green onions; white parts t...
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