Monday Meal (serve with a side salad); the spices and salsa make these sweet and citrusy. Estimated cost: one 31 oz. can of refried beans, tradiational style (2.), 15 oz. garlic and lime style salsa(2.), 72 corn tortillas (5" size) (2.), one pkt. dry enchilada sauce mix (1.), one cup shredded mexichese (1.) = $7.00
1. Mix together the canned beans, 15 oz. of the salsa (I use Walmart's brand of Garlic and Lime Tomato Salsa which costs under $2.00 for a large 20 oz jar), all of the dry enchilada sauce mix, cheese, and 2 tsp. McCormick Grill Mates Cinnamon Chipotle Rub.
2. As you assemble the flautas, heat the tortillas first in the microwave. If they start to crack and flake when you roll them, heat them more; they should be worked with hot. The alternative to this is to heat them by dipping them in hot oil for a few seconds, but it is eaiser to heat them in the microwave. Heat them ten at a time: place ten on a plate, cover with a wet paper towel, heat for 30 seconds. Then flip the stack of tortillas, cover again with the wet towel, and heat for 30 more seconds. Roll these while they are hot, than repeat with ten more.
3. To roll: place about 1 Tbsp. filling on the edge of the tortilla, and begin rolling like a cigar, encasing the filling, and rolling as tightly as you can without breaking the hot tortilla. Fasten with a toothpick.
4. At this point, the flautas can be keep in the fridge until just before frying and serving. To fry, heat an inch of oil to very hot, but not smoking, and fry 4 or 5 at a time for roughtly 45 seconds or until lightly browned and crispy. Drain on paper towel covered racks, and then keep hot in a 200 degree oven until all are fried. Serve with guacamole, salsa, sour cream, and salad. Easily serves 10-12.
Showing posts with label MEATLESS. Show all posts
Showing posts with label MEATLESS. Show all posts
Homemade Mac and Cheese with Brocoli
A family favorite! Serve with brocoli (or peas), and optionally add diced ham*. Estimated cost: two boxes of cellentani or elbow pasta (4.), white cheese sauce (4.), veggies (2.) = $10.00
1. Boil and drain pasta, as box directs. Prepare a double batch of white cheese sauce (my recipe) in a medium saucepan.
2. Spice the sauce with garlic powder, a dash of crushed red pepper, and salt/pepper to taste.
3. *Optionally, dice some slices of ham the deli has cut extra thick for you. I buy ham for this recipe at under $2.00 a pound, and use about a half a pound's worth.
4. In two large baking dishes, mix the pasta, ham and sauce. Sprinkle each pan with 1/2 cup of breadcrumbs mixed with a bit of melted butter. Bake uncovered in a preheated 400 degree oven for twenty minutes (if desired, you can eat it without baking it, but I think baking it is nice). This makes two pans, enough for dinner and lunch the next day for my family.
1. Boil and drain pasta, as box directs. Prepare a double batch of white cheese sauce (my recipe) in a medium saucepan.
2. Spice the sauce with garlic powder, a dash of crushed red pepper, and salt/pepper to taste.
3. *Optionally, dice some slices of ham the deli has cut extra thick for you. I buy ham for this recipe at under $2.00 a pound, and use about a half a pound's worth.
4. In two large baking dishes, mix the pasta, ham and sauce. Sprinkle each pan with 1/2 cup of breadcrumbs mixed with a bit of melted butter. Bake uncovered in a preheated 400 degree oven for twenty minutes (if desired, you can eat it without baking it, but I think baking it is nice). This makes two pans, enough for dinner and lunch the next day for my family.
Penne with Green Beans, Bread C,M,T
An inexpensive meal; serve with crusty whole wheat bread. Estimated cost: pasta (two boxes)(2.), white cheese sauce (2.), onion (chopped) and green beans (frozen, uncut) (3.), bread (3.) = $10.00
1. Boil and drain pasta, as box directs. Prepare white cheese sauce (my recipe) in a small saucepan.
2. In a frying pan, saute the chopped onion until golden in a small amount of oil. Add or frozen (thawed) full-legnth green beans and garlic; and saute for 30 seconds longer. Stir in white cheese sauce. Add crushed red pepper, salt, pepper and herbs to taste (I use rosemary). Heat through, mix in penne pasta to coat.
1. Boil and drain pasta, as box directs. Prepare white cheese sauce (my recipe) in a small saucepan.
2. In a frying pan, saute the chopped onion until golden in a small amount of oil. Add or frozen (thawed) full-legnth green beans and garlic; and saute for 30 seconds longer. Stir in white cheese sauce. Add crushed red pepper, salt, pepper and herbs to taste (I use rosemary). Heat through, mix in penne pasta to coat.
Spinach Quiche, Fruit Salad M
Serve leftovers hot or cold for a quick meal. Estimated cost: eggs and crust (4.), cheeses (3.), spinach (four cups, fresh) and diced tomatoes (canned) (3.), salad made from assorted fresh fruits (2.) = $12.00
You will need two unbaked flour pie crusts for this recipe.
1. Preheat oven to 450. Line two round casserole dishes (roughly the size of a pie pan, but deeper) with the two crusts. Pastry edge should not come above dish lip. Arrange five to six slices of American cheese on the pastry (you can use other types of cheese, however, I have found that American cheese works great when reheating leftovers)
2. In a bowl, mix 24 eggs, and crumble in one small package of Mexican crumbling cheese (queso blanco or queso fresco). Optionally, use feta or even ricotta. Stir in 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. nutmeg.
3. Layer 2 c. fresh spinach on the American cheese in each dish, and divide the egg mixture between both dishes, pouring it over the spinach. Top each dish with some of the diced tomatoes, drained.
4. Bake at 450 for fifteen minutes, then lower the temperature to 350 and bake for 15-25 minutes more, or until done. Note: dish will complete cooking while cooling, so remove from oven before eggs are entirely set. Let rest fifteen minutes before serving. Serve with a salad of fresh fruits.
You will need two unbaked flour pie crusts for this recipe.
1. Preheat oven to 450. Line two round casserole dishes (roughly the size of a pie pan, but deeper) with the two crusts. Pastry edge should not come above dish lip. Arrange five to six slices of American cheese on the pastry (you can use other types of cheese, however, I have found that American cheese works great when reheating leftovers)
2. In a bowl, mix 24 eggs, and crumble in one small package of Mexican crumbling cheese (queso blanco or queso fresco). Optionally, use feta or even ricotta. Stir in 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. nutmeg.
3. Layer 2 c. fresh spinach on the American cheese in each dish, and divide the egg mixture between both dishes, pouring it over the spinach. Top each dish with some of the diced tomatoes, drained.
4. Bake at 450 for fifteen minutes, then lower the temperature to 350 and bake for 15-25 minutes more, or until done. Note: dish will complete cooking while cooling, so remove from oven before eggs are entirely set. Let rest fifteen minutes before serving. Serve with a salad of fresh fruits.
Large Loaded Potatoes with Salad M,C
Monday Meal (serve with a side salad). Estimated cost: 7-8 very large baking potatoes (5.), 1c. shredded cheese* and broccoli florets (about 8oz., frozen) (3.), salad greens dressed with oil, vinegar, spices and herbs (2.) = $10.00
Wash and prick potatoes with a fork, and bake in a preheated 350 oven 60-90 minutes until tender. Heat frozen broccoli Remove potatoes from the oven, and cut a small "X" in the side of each one. Using potholders, squeeze potatoes until they burst open. Salt and pepper, then arrange broccoli and cheese on top of each potato, and return to the hot oven just until cheese melts. Serve with salad.
*save more by shredding the cheese at home
Wash and prick potatoes with a fork, and bake in a preheated 350 oven 60-90 minutes until tender. Heat frozen broccoli Remove potatoes from the oven, and cut a small "X" in the side of each one. Using potholders, squeeze potatoes until they burst open. Salt and pepper, then arrange broccoli and cheese on top of each potato, and return to the hot oven just until cheese melts. Serve with salad.
*save more by shredding the cheese at home
Black Bean Enchiladas and Salad
Monday Meal (serve with a side salad). Estimated cost: 24 corn tortillas, shredded cheese*, tomatoes (diced, canned), black beans (canned) and enchilada sauce (packaged) (8.), salad greens (2.) = $10.00
1. Preheat oven to 350. Mix one large can of diced tomatoes or Rotel with the tomato paste and one package of enchilada sauce mix. Add three cans (the paste can) of water. In a separate bowl, mix the drained and rinsed beans with 2c. of shredded Mexican cheese.
2. Heat each tortilla in a skillet with 2 Tbsp. hot oil (add more oil occasionally) until hot and soft. Barely cover the bottom of your baking dishes with a small amount of the tomato sauce. Roll cheese/bean mixture up in each tortilla, and place in rows in large baking dishes. Sprinkle top with any remaining filling.
3. Pour tomato mixture over the enchiladas, and cover with foil, bake 20-25 minutes until heated through, and cheese melts. Serve with side salad placed on top of each plate on enchiladas, no dressing needed.
Options: add 12 oz. of crumbled queso fresco, a can of corn, various beans or leftover cooked ground beef/chicken to the filling.
*save more by shredding the cheese at home
1. Preheat oven to 350. Mix one large can of diced tomatoes or Rotel with the tomato paste and one package of enchilada sauce mix. Add three cans (the paste can) of water. In a separate bowl, mix the drained and rinsed beans with 2c. of shredded Mexican cheese.
2. Heat each tortilla in a skillet with 2 Tbsp. hot oil (add more oil occasionally) until hot and soft. Barely cover the bottom of your baking dishes with a small amount of the tomato sauce. Roll cheese/bean mixture up in each tortilla, and place in rows in large baking dishes. Sprinkle top with any remaining filling.
3. Pour tomato mixture over the enchiladas, and cover with foil, bake 20-25 minutes until heated through, and cheese melts. Serve with side salad placed on top of each plate on enchiladas, no dressing needed.
Options: add 12 oz. of crumbled queso fresco, a can of corn, various beans or leftover cooked ground beef/chicken to the filling.
*save more by shredding the cheese at home
Pasta with Zucchini, Salad
Monday Meal (serve with a side salad). Estimated cost: pasta (two boxes), shredded cheese*, and tomato sauce (6.), fresh zucchini squash (2.), salad greens dressed with oil, vinegar, spices and herbs (2.) = $10.00
For a cost friendly sauce, use my spaghetti sauce recipe. I use rotini (corkscrew) pasta; summer squash can be used with or instead of the zucchini.
Prepare pasta according to package directions. Make or heat spaghetti sauce, and add thinly sliced zucchini squash, cook until tender. Serve pasta with 2c. of shredded cheese (such as mozzarella), and a side salad.
*save more by shredding the cheese at home
For a cost friendly sauce, use my spaghetti sauce recipe. I use rotini (corkscrew) pasta; summer squash can be used with or instead of the zucchini.
Prepare pasta according to package directions. Make or heat spaghetti sauce, and add thinly sliced zucchini squash, cook until tender. Serve pasta with 2c. of shredded cheese (such as mozzarella), and a side salad.
*save more by shredding the cheese at home
Chili with Cornbread and Salad M,C
Monday Meal (serve with a side salad), and also with cornbread. Estimated cost: chili (6.), cornbread (two boxed mixes) (2.), salad greens dressed with oil, vinegar, spices and herbs (2.) = $10.00
In a crock pot, combine four drained cans of beans (kidney, black, pinto, chick peas, etc.), one large can of diced tomatoes with liquid, and one can of corn with liquid. Add 2 tsp. cumin or chili powder and 1 beef bouillon cube. Stir in garlic, salt and pepper to taste. Add crushed red pepper, to taste. Cook on high for two to three hours, until flavors are well blended. Prepare the cornbread according to package directions.
In a crock pot, combine four drained cans of beans (kidney, black, pinto, chick peas, etc.), one large can of diced tomatoes with liquid, and one can of corn with liquid. Add 2 tsp. cumin or chili powder and 1 beef bouillon cube. Stir in garlic, salt and pepper to taste. Add crushed red pepper, to taste. Cook on high for two to three hours, until flavors are well blended. Prepare the cornbread according to package directions.
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