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Thread: 6 CHEAP MEALS -

  1. #1
    Deal GURU
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    Default 6 CHEAP MEALS -

    MEXICAN NIGHT: Empanadas, Chicken burritos, chili, mexi-melt casserole, etc
    etc .. if you precook and use the crockpot .. serving is easy have them dish up
    a little from each dish .. make extra corn bread

    EMPANADAS (EHM-PAH-NYAH-DAHS) ** Have kids help
    This is not the "authentic recipe" but it is good and not too labor
    intensive.
    You need:
    One recipe of your favorite pastry dough
    perdenales or other favorite chili
    Make up pastry dough. Roll out dough to 1/2 inch thick. Using a cup or
    biscuit cutter, cut out small circles.
    Place a small teaspoon or less of chili in the middle of each one. Brush one
    edge with a little water. Fold edges together to seal. Bend to resemble a
    crescent moon and crimp edges with side of fork.
    3. At this point you could freeze them or you could bake then freeze them.
    Bake for whatever your pastry recipes indicates, 400 degrees for 5 minutes,
    or until lightly browned and crispy. Freeze on cookie sheet. Serve as an
    appetizer or main dish with other Mexican/Spanish accompaniments (ie refried
    beans, spanish rice, etc)

    CHICKEN BURRITOS
    Ingredients:
    2 cups diced cooked chicken (or any other meat you need to use up, ham
    is also very good)
    3 cups cooked rice
    8 ounces cream cheese
    1 jar of your favorite salsa (Iíve used any size from a pint to a quart )
    flour tortillas

    Directions:
    Mix all ingredients and heat in microwave or on stovetop. Serve on warm flour
    tortillas.

    **these amounts are totally made up--I use whatever leftover meat and rice I
    have on hand. The rice was just to stretch the meat. The original recipe
    called for cooking and deboning a whole chicken. The combo of cream cheese and
    salsa is tasty in pretty much any amount and I've used all sorts of different
    fillers in the meat/rice part.

    TIP: Make up the filling let them wrap their own ..

    CHILI:
    assuming you picked up the cheapy hamburger at SAL .. if you precook and
    scramble hamburger you can make chili *SAL has great prices on kidney beans, add
    in some black beans and a few slices of the sliced cheese with hot pepper ..
    add in gr peppers, onion, garlic, spices

    SAL also has cornbread mix - near the baking mix .. **also makes great corn
    pancakes

    MEXI-MELT CASSEROLE
    1 bag corn chips, crushed (you can use plain tortilla, or cheese flavored
    tortilla or regular Frito-type corn chips) OR several taco shells,
    crushed**This is where I use up the end of a bag of tortilla chips or
    leftover taco shells**
    1-2 lbs. ground beef ** I never use more than a pound, and it's normally
    leftover taco meat--you can add beans if you need more bulk**
    Taco seasoning (and water to make) OR picante sauce OR taco sauce
    1 lb. grated cheddar cheese OR cheese slices
    1 can cream of chicken soup (or your favorite cream soup)
    1/2 to 1 soup can milk (I always use 1/2)
    1 onion, chopped (optional)

    Spray a casserole dish with nonstick spray. Place half the crushed
    chips/shells in the bottom and spread to cover. Brown ground beef. Season using
    taco
    seasoning according to directions OR by mixing sauce into ground beef. Mix
    onions
    into seasoned beef mixture. Layer ground beef and cheese (at least two layers
    or more) in casserole dish. Mix together soup and milk. Pour over all. Place
    dish in a 350 degree oven for 10 minutes. Remove from oven and sprinkle
    remaining chips/shells on top. Return to oven for 10 minutes more or until done.

    SOUTHWESTERN PASTA SALAD
    Serves 6
    12 oz. tri-color rotini
    1 11-oz. can whole kernel corn, drained
    1/3 cup chopped red pepper
    1/3 cup chopped green pepper
    1 15-oz. can kidney beans, drained and rinsed
    3 green onions, chopped
    1 cup oil-free salad dressing
    2 to 3 Tbsp. salad seasoning
    ĺ cup grated cheddar cheese
    ? Directions


    Prepare pasta according to package direction; rinse with cold water and
    drain.? In large bowl, combine pasta, corn, red and green pepper, kidney beans
    and
    onion.? Mix salad dressing with salad seasoning and add to pasta mixture.? Add
    cheese and toss.? Refrigerate 3 to 4 hours to blend flavors.? Add additional
    salad dressing if desired.
    Nutritional Information Calories 380 Protein 17 g Carbohydrates 66 g Total
    Fat 6 g Fiber 9 g

    MEXICAN VEGGIES:
    Chopped tomatoes, garlic, chopped onions, corn (drained), gr pepper chopped,
    salsa, kidney & black beans (rinse & drain), spices .. can serve hot or cold

    BLACK BEAN, CORN & RICE SALAD
    4 servings
    1 15-ounce can black beans, rinsed and drained
    1-1/2 cups cooked, chilled white rice
    1 cup frozen and cooked (or canned) corn kernels, drained
    1 small sweet red pepper, cored and finely diced
    1 small red onion, peeled and finely chopped
    1/3 cup chopped fresh cilantro or parsley
    1/3 cup olive oil
    1-1/2 tablespoons cider vinegar
    2 cloves garlic, peeled and minced
    1 small jalapeno pepper, seeded and chopped
    1/2 teaspoon ground cumin
    Salt and pepper to taste

    1. In a large bowl, combine the beans, rice, corn, red pepper, onion, and
    cilantro or parsley; toss well.

    2. In a small bowl, whisk together the olive oil, vinegar, garlic, jalapeno
    pepper, and cumin. Add to the rice mixture; toss well. Adjust seasoning with
    salt and pepper. Cover and chill before serving.
    ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
    All of my posts were transferred from
    the budget101 Discussion list
    ~*~*~*~*~*~*~*~*~*~*~*~*~**~*~

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