Category Archives: Soup & Chili

Foodie Friday on a Budget: 10 Meals on $10

10 meals 10 bucks

Ten Meals on $10

On a budget? Here are 10 great meal ideas–each for about $10!

Splurge on a few ingredients; penny-pinch on others. Striking that balance makes it easy to be creative while feeding a family of four.

Roast Chicken Feast

The meal: Roast chicken makes the perfect special occasion meal. Use smaller broiler/fryers and roast potatoes along with the bird to save money. Carrots gussied up with butter and dill make an inexpensive side. Cost: about $7.

The splurge: A Tin Roof Sundae bar for dessert. Buy a pint of generic vanilla ice cream, a jar of fudge sauce, and snack-pack peanuts. Cost: about $6.


Mangia, Mangia

The meal: Less costly than spaghetti and meatballs, Spaghetti Carbonara calls for eggs, bacon, and Parmesan to flavor noodles. Serve with chopped iceberg salad. Cost: about $9.

The splurge: Garlic Bread. Cost: about $3.


Chili for Four

The meal: One-pot meals are crowd pleasers, not to mention easy on the cook. Elevate this bare bones recipe with the garnishes below and a side of baked cornbread. Cost: about $8.

The splurge: Shredded cheddar cheese, chopped scallions, cilantro, and sour cream. Cost: about $5.


Mac & Cheese Comfort

The meal: The ultimate in comfort food can be a little pricey with four cheeses and cream, so buy bulk dairy products to keep cost down. Serve with steamed broccoli. Cost: about $10.

The splurge: Chocolate Pudding. Cost: about $4.


Made in China

The meal: A veggie-rich stir-fry is so easy on the budget you’ll have money left over to add a few extras. Start the meal with Egg Drop Soup and finish with fresh fruit. Cost: about $9.

The splurge: Fresh pineapple. Cost: about $4.


Tomato Soup & Grilled Cheese

The meal: Tomato soup goes gourmet with the addition of roasted bell peppers and cream. Try different cheeses and breads to send your usual grilled cheese upscale. Cost: about $10.

The splurge: Fresh basil to stir in soup. Cost: about $2.


Quick Quiche

The meal: A store-bought piecrust keeps this broccoli and cheese quiche simple. Serve with a side of mixed salad greens. Cost: about $9.

The splurge: In-season fresh berries. Cost: about $5.


Stroganoff Savvy

The meal: Switching to hamburger instead of beef tips cuts down the price of Stroganoff without sacrificing flavor. Serve with steamed zucchini. Cost: about $10.

The splurge: Fresh parsley to garnish Stroganoff and zucchini. Cost: about $1.


The Ultimate Tuna Noodle

The meal: What budget meal repertoire would be complete without Tuna Noodle Casserole, particularly one with a crunchy potato chip topping? Serve with steamed broccoli florets. Cost: about $9.

The splurge: Homemade butterscotch brownies. $4.


Magnificent Mexican

The meal: This well-loved enchilada recipe is made to serve eight, so cut it in half, or make the full recipe and freeze leftovers. Cost: about $10.

The splurge: Sliced avocado to serve on the side. Cost: about $2.

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Foodie Friday: Easy Slow Cooker Turkey Chilli

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Who feels like cooking right before Thanks Giving? No need just throw a few ingredients into a slow cooker.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound ground turkey
  • 2 (10.75 ounce) cans low sodium tomato soup
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (15 ounce) can black beans, drained
  • 1/2 medium onion, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon ground cumin
  • 1 pinch ground black pepper
  • 1 pinch ground allspice
  • salt to taste

Directions

  1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
  2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
  3. Cover, and cook 8 hours on Low or 4 hours on High.

Nutritional Information

Amount Per Serving  Calories: 228 | Total Fat: 7.5g | Cholesterol: 42mg

What to Drink?

Wine Syrah

turkeychili

 

 

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Weekend recipes are now Foodie Fridays: This week Cajun & Creole Feast

Weekend recipes are now Foodie Fridays: This week Cajun & Creole Feast!

 

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Cajun and Creole Cooking

Cajun Cuisine

Cajun cuisine is a robust mix of French and Southern food. The recipes use simple ingredients and often include a dark roux thickener of flour and pork fat. Cajun dishes include dirty rice, catfish, gumbo (a stew thickened with okra pods) and jambalaya (a rice dish cooked with shrimp, oysters, chicken, or ham and seasoned with herbs and spices).

Most recipes rely on sautéing onions, celery, and green bell peppers (otherwise known as the “holy trinity”) and adding a lot of spices and filé powder, which is made of ground sassafras leaves and used as a thickener.


Creole Cuisine

Caribbean, African, French, and Spanish immigrants created Creole cuisine. Creole recipes frequently include butter, cream, and tomatoes. Just like Cajun food, Creole cooking uses sautéed onions, celery, and green peppers and filé powder for thickening. Famous Creole recipes include oysters Rockefeller, bananas Foster, and shrimp rémoulade.

Click the link below to see the how to make a Hurrican video

New Orleans Hurricane

 

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Ingredients

  • 1/2 cup ice
  • 2 fluid ounces light rum
  • 2 fluid ounces passion fruit flavored syrup
  • 1 cup lemon-lime flavored carbonated beverage
  • 1 ounce lime juice
  • 1 fluid ounce 151 proof rum

 

Directions

  1. In a shaker, combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a Hurricane or other large specialty glass. Float the 151 proof rum on top of the drink.

More Recipes at AllRecipes.com

Use those Turkey leftovers to make SouthWestern Turkey Soup YUM!

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Southwestern Turkey Soup

Ingredients

  • 1 1/2 cups shredded cooked turkey
  • 4 cups vegetable broth
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (4 ounce) can chopped green chile peppers
  • 2 roma (plum) tomatoes, chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 avocado – peeled, pitted and diced
  • 1/2 teaspoon dried cilantro
  • 1 cup shredded Monterey Jack cheese

Directions

  1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Nutritional Information

Amount Per Serving  Calories: 184 | Total Fat: 9.8g | Cholesterol: 33mg

What to Drink?

Wine Sauvignon Blanc
Cocktail A Fantastic Margarita

More Recipes at AllRecipes.com

Weekend Recipe: White Chili

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I discuss food quite a bit on my Facebook Page. Last week during a food discussion Dave from BarnYard Products mentioned that he would be having chili for dinner so I thought I would feature it this week.  It’s the perfect weather for chili, at least in the colder climates.  Thanks Dave!

Ingredients

  • 1 1/2 pounds skinless, boneless chicken breast halves – cubed
  • 1 bunch green onions, thinly sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 fresh jalapeno peppers, seeded and minced
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 (14 ounce) cans great Northern beans, undrained

Directions

  1. In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
  2. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
  3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
  4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

Nutritional Information  

Amount Per Serving  Calories: 402 | Total Fat: 10.5g | Cholesterol: 83mg

What to Drink?

Wine Zinfandel

For More Recipes check out AllRecipes.com

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