Lighter version of Funeral potatoes
½ batch for a family of 4
 
1lb of frozen shredded potatoes
½ bar of cheddar cheese shredded or 4 oz (50% Cabot light)
1 can of cream of mushroom soup (98% fat free works great here because everything else has full flavor)
6 oz of sour cream
Black pepper to taste
Seasoned salt to taste
 
Cornflakes crushed for topping
 

1. Preheat oven at 325 degrees
2. Mix the liquids into a 13x9 glass dish and turn the cheese and potatoes into it carefully. Gently press the mixture flat. Cover with tinfoil and bake for 15 minutes.
3. Remove foil and top with a layer of cornflakes. Bake until the flakes are browning and the mixture bubbles at the edges.

 
 
 
What is different?
 
The normal versions call for doubling, but also more-more cheese, sour cream, and almost a stick of butter for both the topping and to sauté with onions. I don’t particularly like onions, but if you do the stores sell some hash browns shredded with them in there. I haven’t tried them but it may be worth mixing that in with the full 8oz of sour cream that normally come in a small tub.
 
I hope you enjoy them.

**I'll try and get a picture on here** My camera on my phone is being naughty**
 
 

#Crockpot #PotRoast #Easy
 
I love stews and pot roast. There is something warm and comforting about a big pot of gravy and meat with veggies soaking juice. And even better it’s almost ready to serve when you get home from work. All you need to do is adjust seasonings (as you would if making gravy) and actually make the gravy.
 
This is where the cut of meat is super important chuck roast. Look at the cut. Is there a lot of fat or just one strip on the outside? You want marbling but not so much that there is an oil slick of fat in your crockpot. Spend the money and get a good cut, but know these tend to be less expensive. I think I paid $3.99 a pound and bought only a 3 lb piece for 6 of us. There are not big meat eating children in the house.
 
Ingredients:

• A good chuck roast 3-5 lb (if it’s too big it won’t fit in your crockpot with the veggies)
• 1 bag of mini carrots (or 3 large carrots, peeled and cut into 1 inch chunks)
• 2-3 medium potatoes, peeled and chopped into 1 inch chunks (I recommend yellow or Idaho). They have more flavor for this type of meal and are easier to peel.
• 1 small Vidalia, cut into large chunks
• 3 cloves of garlic, chopped/smashed
• 1 packet of McCormick pot roast seasoning (just the packet)
• 1 box of beef broth

 
Second step:
Cornstarch
Basil
Black pepper
Oregano
Thyme
 
 
In a large crockpot place the meat and all veggies. Cover with seasoning packet. Pour broth in just until you can see the liquid through the veggies. You may have extra, save for later.
 
Place the crockpot on for 8-10 hours. The muscle in the meat will breakdown, and melt-in-your-mouth, that is why I no longer make this in the oven. The only other method would be a Dutch oven.
 
When you get home you can’t help but feel your mouth water. J
 
I recommend tacking a taste of the broth at this point. It is boiling hot so be careful. I also stir the veggies away from the edge so there isn’t any burnt ones. At this point the broth felt flat and I added ½ teasp of the seasonings in the Second step, and it was time to make the gravy.
 
To make the gravy:
Put the temp back on “high” or 8-10 hours.
 
Using a 1 cup measuring cup*, put about a tablespoon of cornstarch into it. Take either a baster or ladle and fill it with the roast liquid about a half of a cup. This does not have to be precise. You want a “slurry” consistency, almost like sour cream. Pour this into the crockpot.  Gently stir so you don’t break the meat or veggies up. Give it a few minutes with the lid on.
 
Repeat as needed until the thickness you desire. Too thick? Add that extra broth you have left in the fridge. Don’t have any, add a little water. Again, this is meant to be easy. Take your time and have fun. Most of all enjoy!
 
*I recommend a measuring cup because the liquid is hot, any cup with a handle will do.
 
Want another Roast recipe with Coke in it? Message me. I will post that another time.  ;)

#Pillsbury Grand Stuffed Biscuits – Ham and cheese or Pepperoni and cheese
 
Dinner tonight was something I saw on my Facebook feed. You know those recipes that companies come up with to sell their products in different ways. I figured it was a simple quick fix dinner I would be able to serve with fruit.
 
Ingredients:
1-2 containers of refrigerator large biscuits (8 in each can)
A small package of sliced pepperoni
Sliced deli ham (I used Hillshire honey ham)
Colby/Monterey chunk cheese
Mozzarella cheese (I used shredded but suggest string cheese and cut it up)
 
Turn oven on to 350 degrees. Spray baking sheet with non-stick cooking spray. Open can(s) of dough. Slice the center to make a pocket. Spread open (without cutting completely in half).
 
Ham and Cheese
Take one slice of ham and a cube that is about 1 inch long and a ½ think. Wrap the ham around the cheese and place inside the dough. Close and pinch the seams Shape into a flattened round disk.
 
Pepperoni
Take 4 slices of pepperoni, 2 on each side. Place the inch or sprinkle of cheese in the center. Close and pinch the seams Shape into a flattened round disk.
 
Place on the pan and spray cooking spray over the top. Bake until golden brown, approximately 10mins.
 
 
I thought about using broccoli or other veggies, but figured I would start off with a simple recipe. I bet you could do eggs and other things. Crack a raw egg inside with maybe cracked black pepper and parmesan. You could also put scrambled into it with chunks of ham and other veggies like a western omelet.

Crockpot BBQ pulled Chicken

This recipe is the cheapest, easiest recipe.

 INGREDIENTS:

2 boneless skinless breasts (1 ½  lbs)

¼ - ½ c Your favorite BBQ sauce (I used “Sweet Baby Rays – Original”, enough to cover

¼ c brown sugar

Black pepper to taste

1. Put it all into the crockpot.

2. Put on low for 6-8 hours

3. Shred and place on your choice of rolls/buns. I chose seeded hamburger buns.


Total cost: 4 dollars feeds surprisingly 6 or 7 people if you use small buns like I did with the coleslaw below.

Sweet and Creamy Coleslaw

1 bag of shredded slaw mix

½ c of white sugar

½ c of miracle whip

1 tsp or more to taste black pepper

1 tsp or more to taste salt

½ c whole milk

1 ½ tbls white vinegar

1 tbls lemon juice

Put everything, but slaw mix, into a glass bowl, whisk until creamy. Taste and add more salt/pepper if needed.

Mix slaw mix in and let sit over night. Lasts only two days and becomes watery the following day after making it.

A fun and cute dinner. It is perfect for kids or a group of lunch friends. Each person has a small serving of chili in an edible bowl. And yes the bowl stands up. I put ours in a bowl for mess factor.

My chili recipes are plentiful, but this one was pretty much the same as last. Here is the link. Black bean chili with corn.

You will need:

A flour tortilla for each person
A half a cup of cold and cooked chili for each person
Some shredded cheese (I used colby jack)
A regular muffin pan


Preheat the oven to 300 degrees. Carefully fold the tortillas as not to break them. I keep mine in the fridge.


1. Bake the tortillas for a few moments. You will begin to smell them. This will help the shell crisp.

2. Fill the shell with the chili. Cook until the chili is warm. Then put a good helping of cheese on top.

3. Bake until the chili bubbles around the edge and all the cheese is melted.

Black Bean and Corn Chili

1 cooked corn on the cob, sliced off (or ½ can corn drained)

1 14.5oz can black beans, rinsed and drained

1 14.5oz can kidney or cannellini beans, rinsed and drained

3 tbl brown sugar

1 can of stewed tomatoes, cut up (I use a sharp knife in the can)

1 can of diced tomatoes

1 lb of 94% lean ground beef

A pinch of red chili flakes, more as desired

1-2 tbl Chili powder, more as desired. Watch the color and taste

½ tsp Onion powder

1 tsp Black pepper, more as desired

*optional* Shredded cheese or other garnishments


In a 5 quart saucepan brown ground beef. Add and simmer tomatoes for 20 minutes. Add seasonings and sugar. Add corn and beans once the seasonings are where you prefer (adding more sugar or chili powder as you wish).

Garnish with cheese. I served with a bag of corn scoops.

Serves 6+ adults. Cost apx $8 = 1.32 a person  (plus the cost of cheese)

Notes: If you use beef less lean than this I recommend draining it. Also I added no salt, most canned items have salt added (beans and tomatoes).

LEFTOVERS:

I baked and filled hollowed potatoes. Also I made chili fries!

Pineapple Chicken

Ingredients:

1 ½ - 2lbs of skinless chicken breast, cut into 1-2 inch chunks

1 28oz of pineapple chunks in 100% juice, separated (I removed 1 cup of pineapple chunks)

3 tbl lite soy sauce

1 pinch red pepper flake (I would add more but kiddos don't like spice)

1/4 tsp ginger (more to your preference)

1/4 tsp black pepper (more to your preference)

¼ c brown sugar


1. Spray interior of crockpot with cooking spray.

2. Place Chicken inside, layer pineapple on top without the juice.

3. In small bowl or container mix remaining ingredients until sugar is dissolved. Pour over top and place lip on crock pot.

4. Cook on low 6-8 hours. (I stirred halfway through so the flavors would mix)

Cost aprox: 3.00. I served with broccoli and rice pilaf for a total of $5.50. Serves 4-5 people.

Tip: use a veggie that is in season to keep costs low.

I've always been on a budget, even when we were a two income house. I don't like spending money on things I don't need to. Food being one of them. You consume it and it's gone! But that doesn't mean this foodie lives without some of her favorite things. Soup is a great way to stretch any meal and budget.  PS I hate dishes so one dish makes me a happy girl!