Popover Chicken

 

Ingredients

• 1 whole chicken, cut up
• 2 tablespoons cooking oil
• 3 eggs
• 1 1/2 cups milk
• 1 tablespoon cooking oil
• 1 1/2 cups flour
• 3/4 teaspoon salt
• 1/4 teaspoon each of: dried tarragon, thyme, basil
• 10 3/4 ounces cream of chicken soup
• 1/3 cup milk
• 4 ounces sliced mushrooms
• 2 tablespoons snipped parsley

Directions

1. Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
2. Place chicken pieces in a well greased 13x9 baking dish.
3. In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
4. Stir together flour, salt, and spices.
5. Add to egg mixture; beat till smooth.
6. Pour over chicken.
7. Bake, uncovered, at 350 till done, 55 to 60 minutes.
8. Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
9. Heat through, stirring occasionally.
10. Pass the sauce with chicken.

Classic Wedge Salad

 

You will need:

1 head iceburg lettuce

1 large tomato, sliced into wedges

1 cucumber, peeled and sliced

other ideas: curled carrots, beets, radishes, etc

Blue cheese dressing

 

Slice lettuce into wedges (obviously).  Arrange on individual salad plates with veggies on the top/side.  Drizzle dressing over the top in somewhat artistic manor.  This salad is simple but looks impressive.  Great for a dinner party!

 

Pizza Balls

3 cans Pillsbury Buttermilk Biscuits (10 per can), 56 pepperoni slices, block of Colby cheese, 1 beaten egg, Parmesan, Italian seasoning, Garlic powder, 1 jar pizza sauce…

Cut the block of cheese into 28 squares. Flatten a biscuit out and stack pepperoni and cheese on top. Gather up the edges of the biscuit. Line up the rolls in a greased 9×13 in. pan.

Brush with beaten egg. Sprinkle with parmesan, Italian seasoning& garlic powder. Bake at 425°F for 18-20 minutes. Use pizza sauce or marinara for dipping.

Sweet & Saucy Chicken (in the slow cooker)

This one was delicious!!

Ingredients

• 1 broiler/fryer chicken (4 pounds), cut up and skin removed
• 3/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2/3 cup water
• 1/3 cup white vinegar
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons ketchup
• 1 tablespoon dried minced onion
• 1 teaspoon prepared mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked rice or egg noodles, optional

Directions

• Place chicken in a 3-qt. slow cooker. In a small saucepan, combine
• brown sugar and flour. Stir in the water, vinegar and soy sauce. Add
• the ketchup, onion, mustard, garlic powder, salt and pepper. Bring
• to a boil; cook and stir for 1-2 minutes or until thickened.
• Pour over chicken. Cover and cook on low for 6-8 hours or until
• chicken juices run clear. Serve with rice or noodles if desired.
• Yield: 6 servings.

Inexpensive Eats

I've been trying to watch our grocery budget around here.  So I've been searching the net, cookbooks etc to compile a list of uber-economical meals.  Here's what I've come up with so far:

1.  Mexican Beans

2.  Oatmeal Patties

3.  Breakfast-for-dinner

4.  Quesadillas with veggies or chicken

5.  Pasta with homemade marinara or mushroom cream sauce

6.  Tacos with black beans or refried beans and Mexican rice

7.  Potato Soup

8.  Stir fry with tofu

9.  Bean chili

10. Grilled Cheese and Tomato Soup  :)

 

Anyone else want to share their favorite inexpensive meals???

Kristine's Mexican Rice

 

INGREDIENTS

• 2ripe tomatoes (about 12 ounces), cored and quartered
• 1bell pepper, diced
• 1/2 onion chopped
• 2cups basmati or white rice
• 1/3cup canola oil
• 4cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
• 2cups low-sodium chicken broth (or vegetable broth)
• 1tablespoon tomato paste
• 1 1/2teaspoons table salt
• 1/2cup minced fresh cilantro leaves
• 1lime , cut into wedges for serving (I'd skip this for Saturday, but include it in case you make this again : ))

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). 
2. 2. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
3. 3. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions ( and bell pepper), chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
4. 4. Stir in cilantro. Serve immediately, passing lime wedges separately.

Mexican Beans

This was a simple, cheap, and delicious meal. 

First I cooked up a 1 lb bag of dry beans using Suzi's "crockpot bean recipe." 

Once cooked, I drained the beans and put them in a large saucepan.  I added:

1 can diced tomatoes (with juices)

1/2 diced onion (previously sauted with butter and garlic)

optional: 1 small can of diced green chiles

Simmer beans on stovetop for 15-20 minutes.

 

Then, in individual bowls, place a handful of fritos, a large scoop of the beans, and sprinkle with shredded cheddar.  Put bowl in microwave for a few seconds to melt the cheese.  Top with sour cream.