Budget Menu & Dirt Cheap Recipes General Recipes 6 CHEAP MEALS –

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      Avatar for BiggerPiggyBankBiggerPiggyBank
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      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 (I’ve 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
      ¾ 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.

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Budget Menu & Dirt Cheap Recipes General Recipes 6 CHEAP MEALS –