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| Stretching Every Dollar |
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| i need some cooking help somthing quick and fast ,,,, for 2kids and the big man ,,i work from 11.00pm to 7.30 am so anything that will fill them up and easy im all ears |
| Posted by jodi on 07/23/2007 03:09 PM
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List some ingredients that you have in house that we could give ideas for. |
| posted by Tina on 07/23/2007 03:18 PM
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Always keep diced tomatoes on hand! You can create Italian and creole in a snap.
My favorite 15 minute meal
1 Keilbasa or smoked sausage
1 onion
1 green pepper
1 can of tomatoes
Cut up the sausage, brown, toss in sliced onion and peppers. Heat through with the tomatoes serve over angel hair pasta.
For a creole twist add shrimp and serve over rice. You can even add leftover chicken that has been taken from the bone. |
| posted by Tilwanja on 07/23/2007 03:27 PM
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| If you have a crock pot it can be your best friend. You can put potatoes, carrots and a pot roast in early in the day and by dinnertime you have a delicious meal ready to serve. It takes just a few minutes in the morning and is ready when you are. |
| posted by Marcia on 07/23/2007 04:49 PM
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| Grilled Cheese on wheat bread (or whatever kind of bread you have) and tomatoe soup with shredded cheese, its fast and easy. |
| posted by amy on 07/23/2007 05:05 PM
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This is a great recipe and since it is rich and filled with veggies it is a meal all by itself. You also do not par boil the lasagna noodles so it saves a lot of time.Our whole family loved it. It would be something easy to make on a Sunday and eat during the week.
Lasagna Primavera
Ingredients:
2 tablespoons olive oil
3 garlic cloves, pressed (I buy the minced already in the jar from Costco).
2 cups thinly sliced carrots
2 cups sliced zucchini
(I sliced the veggies in the Cuisinart to save time).
8 ounces mushrooms,
(sliced Bought already sliced)
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 can (14 1/2 ounces) Italian-seasoned diced tomatoes, drained
1 container (15 ounces) part-skim ricotta cheese
1 egg
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 jar (16 ounces) Alfredo sauce
3/4 cup milk
10 uncooked lasagna noodles
3 cups (12 ounces) shredded mozzarella cheese
Directions:
1. Preheat oven to 350°F. Heat oil in large (12-in.) skillet over medium heat. Press garlic into oil using Garlic Press. Add carrots, zucchini, mushrooms, thyme and black pepper; cook, stirring occasionally, until vegetables are crisp-tender, about 7 minutes. Remove skillet from heat. Add tomatoes; set aside. In large bowl, combine ricotta cheese and egg. Add Parmesan cheese; mix well and set aside. In small bowl, combine Alfredo sauce and milk; mix well.
2. To assemble lasagna, spread 3/4 cup of the Alfredo sauce mixture over bottom of Rectangular Baker. Top with half of the uncooked noodles in single layer (place four noodles lengthwise and one noodle crosswise, breaking noodles to fit), pressing noodles into sauce. Spread half of the ricotta mixture over noodles. Top with half of the vegetable mixture. Sprinkle with half of the mozzarella cheese. Repeat layers, starting with 3/4 cup sauce. After layering, pour remaining sauce over top of lasagna. Cover baker with aluminum foil. Bake 50 minutes. Remove foil; continue baking 10 minutes. Remove from oven; let stand 15 minutes.
Yield: 10 servings
Nutrients per serving: Calories 350, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 95 mg, Carbohydrate 19 g, Protein 20 g, Sodium 920 mg, Fiber 2 g |
| posted by Lauren on 07/24/2007 08:28 AM
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This one was so easy. I am making it today for a mom in need who is in my other moms group.
preheat oven 350 degrees
ingredients
1 jar (16 oz.) Alfredo sauce
2 cups broccoli chopped
2 cups diced cooked chicken
1 cup shredded cheddar cheese.
1/4 cup Parmesan cheese
21 jumbo shells cooked and drained (I made the whole box)
1. in a large bowl, combine Alfredo sauce, broccoli, chicken and cheeses.
2. Grease a 9*13 pan. Spoon mixture into cooked shells.
3. Cover and bake for 30-35 minutes or until heated through.
Afterwards I drizzled olive oil and sprinkled fresh parsley on top. |
| posted by Lauren on 07/24/2007 08:30 AM
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| thank you to all |
| posted by jodi on 07/24/2007 08:52 AM
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Hi, I find that keeping chicken breasts in the freezer at all times is very useful. Here is a very simple recipe for you. One of my favorties. Under 30 minutes to make. prep time about 10 minutes..
Ingredients:
6 boneless/skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons plus
1 teaspoon olive oil
Divided
3 cloves garlic, Minced
1 tablesppon minced onion
1 1/2 cups whipping cream
1/3 cup grated parmesan cheese
1/2 teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh parsley
MAKES: 6 servings
Mix n' Match
If you'd prefer a butter flavored sauce, substitute butter for the olive oil in this recipe.
Helpful Hints: It is important to use whipping cream in this recipe instead of milk because the fat content helps keep the suace from separating and gives it its rich flavor.
Three easy steps:
1. Preheat oven to 375* F . Place flour in a shallow dish or pie plate. Sprinkle chicken with salt, coat with flour. Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot. Add chicken,cook,turning once, until golden 2-4 mins. per side. Remove Chicken from skillet, place in a 13 x 9 inch baking dish.
2. Heat remaining olive oil in same skillet over medium heat until hot. add garlic and onion, cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to med - high, add whipping cream, parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 mins. spoon sauce over chicken in dish.
3. Bake chicken until an insteant-read thermometer inserted in center of chicken registers 180*F, 8-12 mins. Sprinkle with parsley.
Hope you enjoy this one, it is easy and great for all!
Place 6 skinless/boneless chicken breasts in a bowl of cold water before you leave for work and stick it in the fridge. Once you get home pull them out, empty water out of bowl, rinse them once, then place them in a hot skillet with |
| posted by Andrea on 07/28/2007 09:46 AM
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please ignore the very bottom part of my last post where i said, " put chicken in cold water and in fridge and then pull them out and go into skillet".... I forgot to erase it.. Thanks
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| posted by Andrea on 07/28/2007 09:51 AM
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| thank you every one ,,, so much |
| posted by jodi on 07/31/2007 08:01 AM
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