Monday, December 28, 2009

Leftover Turkey Dinner Casserole

Prep: 10 minutes Cook: 20 minutes


4 c. Leftover Stuffing/Dressing
2 c. Leftover Turkey, shredded
1 can Cream of Mushroom soup
1 c. Half and Half (or cream, or milk)
2 c. Cheddar Cheese, shredded, seperated
2 T Onion, diced
2 T Rosemary Garlic seasoning
Pinch Salt

Preheat oven to 350 F
Layer bottom of 2qt baking dish (casserole dish) with stuffing. Sprinkle 1 cup of cheese on top. Mix turkey, soup, cream, onion and seasonings in a medium bowl. Spread turkey mixture on top of stuffing and cheese. Sprinkle with remaining cheese. Bake for 20 minutes at 350 F. Let stand for 2 minutes before serving. Enjoy!!
Serves 8.

Tuesday, December 15, 2009

Mac and Cheese Casserole

Prep: 10 minutes Bake: 15 minutes


2 to 4 c. Leftover Mac and Cheese
1 can or 2 c. of your favorite Veggies (I used mixed)
1 c. Cheddar Cheese
1/2 c. Bread Crumbs, divided

Preheat oven to 350 F
Combine all ingredients, except for 1/4 c. of the Cheese, in a square 8x8 baking dish.
Sprinkle remaining Cheese on top. Bake 15 minutes, or until cheese is melted and casserole is heated through. Let cool and enjoy!
Serves 6

This recipe is great if you are sick of mac and cheese but your kids cant get enough of it, or you have tons of leftovers because your kids only eat about half a serving before they run off to play!
Its also a great way to get your kids to eat a serving of vegetables!

Monday, December 14, 2009

Rainbow Veggie Skillet

Prep: 10 minutes Cook: 15 minutes


2 T. olive oil
1/2 of a medium Red Onion, chopped
2 tsp Garlic, minced
1 tsp Basil, chopped
2 to 3 Zucchinis, chopped
2 Carrots, sliced or julienned
1 Red Bell Pepper
1/2 c. Parmesan Cheese for garnish

Heat oil in skillet over medium high heat. Add onion and saute 3 minutes. Add Garlic and Basil, saute for about 2 minutes. Add Zucchini, Carrots and Bell Peppers. Saute, stirring every minute or so for about 10 minutes or until veggies are tender. Remove from heat. Sprinkle Parmesan cheese on top, serve and enjoy!
Serves 6 to 8

Sunday, December 13, 2009

Holiday Carrots

Prep: 5 minutes Cook: 10 minutes


3 medium Carrots, sliced or julienned
1 tsp Pumpkin pie spice (or mixture of equal parts ground cinnamon, nutmeg, ginger, and cloves)
1 T Brown sugar
1/2 c. water

Combine all ingredients in saucepan over medium high heat and simmer for 10 minutes or until carrots are soft, enjoy!
Serves 4 to 6


Prep: 2 minutes Cook: 10 minutes


1 c. Uncooked Rice
2 c. Water
2 T Butter (never use imitation, its all partially hydrogenated oils which are AWFUL for your heart)
1/4 tsp Salt

Combine all ingredients in a saucepan over medium high heat, heat uncovered to boil (approx 5 min). Cover and simmer 5 minutes or just until all the water evaporates. fluff with fork and serve!
Serves 4 to 6

Teriyaki Beef

Prep: 5 minutes Cook: 10 minutes


1 lb Ground Beef
1/4 c. soy sauce
1/4 c. brown sugar
1 tsp ground ginger
1 T garlic powder
1 c. scallions, chopped and divided

Heat skillet on medium high heat, add meat. Chop and stir with spatula. Add remaining ingredients, leaving half of the scallions for garnish. Cook 10 minutes on medium heat or until meat is thoroughly cooked (160 F) Garnish with remaining scallions. Serves 4 to 6.

Saturday, December 12, 2009


In this blog we will be posting recipes and tips that will save you a ton of MONEY and still taste absolutely delicious!!!

Here are a few quick tips until we really get started;

1. Leftovers are a big deal. invest in tupperware! (or similar inexpensive containers that have no BPAs)

2. Always have your spice rack stocked and ready with your favorite flavors. Some of mine are, basil, dill, garlic powder, onion powder, salt, pepper, and curry. you usually cant go wrong with a good Italian blend! Even though fresh herbs are best, you can get the same fresh flavor with freeze dried or frozen. Regular dried can last for YEARS, but lose their flavor after just a few.

3. Pasta may be cheap but it doesnt have to be boring! stock up and save in a dry air tight container. Ikea has really good glass jars that I like to use, and at a great price!

4. Every time you go to the store, pick up a few extra non perishable food items if you see them on sale, boxed, bagged or canned. That way you can build up your food storage for when your month lasts longer than your money! Some good food storage items to have include but are not limited to, pasta sauce, canned soups in any variety but especially "cream of" soups because they are perfect for casseroles and for other great dishes, canned meats, fruit, and veggies, applesauce is a great one especially if you have kids, and Mac 'n Cheese!!!

Please visit often for more deliciously inexpensive food ideas!

Quesadilla Casserole

Prep: 10 minutes Cook: 20 minutes


5 to 8 medium sized Tortillas (use whole grain to make this meal healthier!)
15 oz can of cooked Meat or Tofu ( I like to use Turkey, but you can use any kind)
-- or 2 cups of shredded leftover cooked Meat or Tofu
15 oz can of Cream of Chicken soup
15 oz can of Corn, drained
8 oz Shredded Cheddar Cheese, divided
1 cup Tomato sauce
1 tsp Chili powder
1 tsp Garlic powder
1 tsp Onion Powder
Sprig of fresh Cilantro (optional)

Preheat Oven to 350 F
Grease an 8 x 8 baking dish, line dish with 1 tortilla. Layer of cheese.
Combine remaining ingredients, divide. Spoon onto Cheese. Sprinkle with cheese. Repeat. Tortilla, cheese, meat mixture, cheese. Top with tortilla and sprinkle with cheese. Bake for 15 to 20 minutes in a 350 F oven.
Serves 6