How to Live Dirt Poor and Still Eat Good Meals

Tortellini Bake Parmesano

2009-04-06T11:41:00.000-07:00

Ingredients:

1 package cheese tortellini or ravioli
1/2 lb ground beef
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 tsp dried oregano
1 can spaghetti sauce
2 small zucchini, sliced
1/3 grated Parmesan cheese

Directions:

Cook pasta according to package directions; rinse and drain.
Meanwhile, brown beek with onion, garlic and oregano in large skillet. Drain. Season with salt and pepper.
Add spaghetti sauce and zucchini. Cook 15 minutes.
Arrange half of pasta in oiled 2 quart microwaveable dish; top with half of sauce and cheese. Repeat layers, ending with cheese; cover.
Microwave on high for 8-10 minutes, rotating dish halfway through cooking time.

Crispy Stuffed Chicken

2009-04-06T11:32:00.000-07:00

Ingredients:

4 skinless, boneless chicken breasts
4 fresh tarragon sprigs
1/2 small orange bell pepper, seeded and sliced
1/2 small green bell pepper, seeded and sliced
1/4 cup bread crumbs
1 TBSP sesame seeds
4 TBSP lemon juice
salt and pepper

Bell Pepper sauce:

small red bell pepper, halved and seeded
1 can diced tomatoes
1 small fresh red chile, seeded and chopped
1/4 tsp celery salt
salt and pepper

Directions:

Slit the chicken to create a pocket. Season inside with salt and pepper.
Place a sprig of tarragon and a few slices of orange and green bell peppers in each pocket. Place the chicken onto a cookie sheet and sprinkle with bread crumbs and sesame seeds.
Spoon 1 TBSP lemon juice over each chicken breast and bake at 400 for 35-40 minutes.
Meanwhile, arrange the red bell pepper halves, skin side up on a broiler rack and cook under a hot broiler for 5-6 minutes, until it starts to char. Let it cool for 10 minutes, then peel off the skin.
Place the red bell pepper in a food processor, add the tomatoes, cihld and celery salt and process for a few seconds. Season to taste.
When the chicken is cooked, heat the sauce, spoon a little onto the plate and put a chicken breast in the middle of each.

Chicken Lasagna

2009-04-06T11:25:00.000-07:00

Ingredients:

dried lasagna noodles
1 TBSP butter, for greasing
1 TBSP olive oil
1 red onion, chopped finely
1 garlic clove, crushed
1 1/3 cups sliced mushrooms
2-3 boneless, skinless chicken breasts, diced
2/3 cup red wine (or grape juice) diluted with 1/3 cup water
1 cup tomato sauce
1 tsp sugar
3/4 freshly grated parmesan cheese
salt

Bechamel sauce:

5 TBSP butter
1/3 flour
2 1/2 cups milk
1 egg, beaten
salt and pepper

Directions:

Cook lasagna noodles according to package directions.
Place oil in a pan over low hear. Add onion and garlic and cook for 3-4 minutes. Add mushrooms and chicken and cook for 4 minutes, or until meat browns.
Add the diluted wine, bring to a boil, reduce heat and simmer for 5 minutes.
Stir in tomatoes and sugar and cook for 3-5 minutes. The sauce will be runny.
To make the sauce, melt the butter in a pan, stir in the flour and cook for 2 minutes, stirring constantly.
Remove from heat and gradually add milk, mixing to form a smooth sauce.
Return to heat and bring to a boil, stirring until thickened. Let cool slightly, beat in egg and season with salt and pepper. Stir half of the parmesan cheese into the sauce.
Layer alternatively between noodles and chicken mixture, and top with a layer of noodles. Pour the bechamel sauce over the lasagna and top with remaining parmesan cheese.
Bake at 375 for 30 minutes.

Landon's Fresh Apple Cake with Sauce

2009-04-06T10:17:00.000-07:00

In honor of Landon's birth, from his Great-Grandpa Stanger.

Ingredients:

Butter, for greasing
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 TBSP cinnamon
1 TBSP vanilla
3 cups peeled, finely chopped apples OR 2 medium Granny Smith apples and 1 cup applesauce
1 cup shredded coconut
1 cup chopped pecans

Sauce

1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda

Directions:

Preheat oven to 325.
In a large bowl combine sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon, and vanilla. Mix well.
Fold apples, coconut, and pecans into batter.
Pour batter into tube pan prepared with baking spray and bake until tester comes out clean, about 1 1/2 hours.
Immediately punch several holes with a chop-stick into hot cake still in the pan as soon as you remove it from the oven.
Shortly before cake is done, make the sauce:
Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda and bring to a rolling boil, stirring constantly.
Boil for one minute. Pour sauce over the hot cake in the pan as soon as you remove it from the oven and punched holes in it.
Let cake stand for 1 hour, then turn it out onto a rack to cool completely.

Gorgonzola and Pumpkin Pizza

2009-03-30T11:53:00.000-07:00

Ingredients:

pizza crust
14 oz pumpkin (or squash), peeled and cubed
1 TBSP olive oil
1 pear, cored, peeled, and sliced
3.5 oz gorgonzola cheese

Directions:

Place the pumpkin in a shallow roasting pan. Drizzle with olive oil and cook under a pre-heated medium broiler for 20 minutes, or until lightly golden.
Arrange the pear and pumpkin on top of the pizza dough, brushing with oil from the roasting pan. Crumble the gorgonzola cheese and add it on the pizza.
Bake for 15 minutes at 400.

Vermicelli & Vegetable Tart

2009-03-30T11:46:00.000-07:00

Ingredients:

6 TBSP butter
8 oz dried spaghetti or vermicelli
1 TBSP olive oil
1 onion, chopped
5 oz mushrooms
1 green bell pepper, seeded and sliced into thin rings
2/3 cup milk
3 eggs, beaten lightly
2 TBSP heavy cream
1 tsp dried oregano
freshly grated nutmeg
1/4 cup freshly grated parmesan cheese
salt and pepper

Directions:

Generously grease an 8 inch pie pan with a little butter
Cook noodles in water and olive oil according to package directions. Drain. Return to pan and add 2 TBSP of butter. Coat all the noodles.
Press pasta onto the base and around the sides of the pie pan to make a "crust"
Melt remaining butter in a skillet over medium heat. Add chopped onion and cook until translucent.
Add mushrooms and bell pepper and cook for 2-3 minutes, stirring constantly.
Spoon vegetable mixture into the pasta crust and press it evenly into the base.
Beat together milk, eggs, and cream. Stir in oregano and season to taste with nutmeg, and salt & pepper.
Pour mixture over vegetables and sprinkle with parmesan cheese.
Bake for 40-45 minutes at 350.

Ravioli in Cream Sauce

2009-03-16T11:59:00.000-07:00

Ingredients

1 pkg. (9 oz) refrigerated three cheese ravioli or tortellini
1 1/2 cups frozen peas
1 cup milk
1 pkg Alfredo or cheese sauce mix
1/4 cup shredded asiago cheese
1/4 tsp nutmeg (optional)

Directions

Add ravioli and peas to large saucepan of salted boiling water.
Cook over high heat 5 minutes or until ravioli are tender.
Drain; return ravioli mixture to pan.
Add milk and Alfredo sauce.
Bring to a boil.
Reduce heat to medium.
Cook 2 minutes or until sauce is thickened.
Sprinkle with cheese and nutmeg.

Ranch Cheeseburgers

2009-03-16T11:52:00.000-07:00

Ingredients

1 packet Ranch salad dressing and seasoning mix
1 lb. Ground Beef
1 cup shredded cheddar cheese
hamburger buns, toasted

Directions

Combine dressing mix with beef and cheese.
Shape into 4 patties.
Cook thoroughly until no longer pink in center.
Serve on toasted buns.

Honey Chicken

2009-03-16T11:47:00.000-07:00

Ingredients

1/2 c Flour
1 tsp Salt
4 Boneless chicken breasts
1/2 c Butter; melted
1/4 c Honey
1/4 c Lemon juice
1 TBSP Soy sauce

Directions

Preheat oven to 350°.
Combine flour and salt.
Dip chicken and arrange in baking dish.
Pour melted butter over chicken and bake for 30 minutes.
Mix remaining ingredients together and pour over chicken.
Bake 30 minutes longer, basting often.
Remove from heat and serve hot.

Artichoke Feta Pizza

2009-01-19T11:59:00.000-08:00

Ingredients:

1 tsp oil
1 small red pepper, sliced
2 cloves garlic, minced
1/4 c mayonaisse
2 oz feta cheese, crumbled
1/4 tsp red pepper flakes
1/4 tsp pepper
1 small can artichoke hearts
1 pizza crust
1/2 tsp dried thyme

Directions:

Saute pepper in oil.
Place garlic, mayonaisse, red pepper flakes, pepper, and artichoke hearts in a food processor and mix until combined.
Spread artichoke mixture evenly over pizza crust. Place peppers and feta cheese on top.
Sprinkle thyme on pizza and bake at 450 for 15 minutes.

Thanks, Joanna, for this one, too! You Rock!!

Japanese Chicken

2009-01-19T11:56:00.001-08:00

Ingredients:

2 eggs
1 cup flour
6 TBSP sesame seeds
8 chicken breasts
3/4 cup soy sauce
2 cups vinegar
1/3 cup water
4 cups sugar

Directions:

Preheat oven to 350. Whip eggs in a bowl.
In another bowl, combine flour and sesame seeds.
Dip chicken in egg mixture and then roll evenly and heavily in flour mixture and place in a greased 9x13 pan.
Mix soy sauce, vinegar, water, and sugar together. Portion sauce over chicken and bake at 350 for 30-35 minutes.
Serve over rice with sugar snap peas on the side.

Thanks, Joanna, for this recipe!

Baked Potatoes

2009-01-19T11:55:00.000-08:00

Ingredients:

potatoes
olive oil

Directions:

Poke potatoes several times with a fork.
Rub a thin layer of oil over the potatoes.
Put in oven and cook for about an hour at 350 degrees.
Put on your favorite toppings and enjoy!

Barbecue Pork Sandwiches

2009-01-19T11:52:00.000-08:00

Ingredients:

2-3 lbs boneless pork roast
3/4 cup dried minced onion
1 bottle barbeque sauce
1/4 cup honey
sandwich rolls

Directions:

Place roast in the crockpot.
Combine onion, barbecue sauce, and honey.
Pour mixture over meat.
Cook for 6-8 hours on low heat.
When roast is done, use two forks to shred meat.
Serve on rolls.

Creamy Italian Chicken

2009-01-19T11:50:00.000-08:00

Ingredients:

4 frozen boneless, skinless chicken breasts
1 envelope dry Italian salad dressing mix
1 can cream of chicken soup

Directions:

Combine in a crockpot and cook for 4-6 on high heat or 10-12 hours on low heat.

Joanna's Easy Pizza Crust

2008-12-09T15:07:00.000-08:00

Ingredients:

1 1/2 c. warm water
1 TBSP yeast
1 TBSP sugar
1 tsp. salt
4 c. flour

Directions:

Sprinkle warm water with yeast and stir until dissolved.
Add sugar and salt. Stir in flour 1 cup at a time.
Knead 5 minutes.
Top with toppings and bake 15-20 minutes at 425.

Note: if you let it rise, it makes 2 pizzas. If you use it right away it will only make 1.

Joanna's Banana Curry Chicken Pizza

2008-12-09T15:01:00.000-08:00

Ingredients:

2 TBSP butter, melted
2 TBSP flour
1 1/2 cup milk
1 1/2 tsp curry powder
2 oz. cream cheese
salt and pepper
1 banana, sliced
1 cup mozzarella
1 chicken breast cut up and cooked
pizza crust

Directions:

To make the cream sauce, mix butter and flour in a saucepan and then add the milk slowly while whisking.
Add curry powder, cream cheese, and salt and pepper to the sauce.
Put 1 cup of the mixture on the pizza crust.
Mix chicken and banana with the remaining sauce.
Put the chicken mixture on the pizza and top with cheese
Bake at 425 for 15 minutes

Mustard-baked Chicken

2008-12-09T14:55:00.000-08:00

Ingredients:

4 large or 8 small chicken pieces
4 TBSP butter, melted
4 TBSP mild mustard (dijon)
2 TBSP lemon juice
1 TBSP brown sugar
1 tsp paprika
3 TBSP poppy seeds
14 oz pkg. of pasta shells
1 TBSP olive oil
salt and pepper

Directions:

Arrange the chicken pieces in a single layer in the base of a large overproof dish.
Combine the butter, mustard, lemon juice, sugar, and paprika in a bowl and season with salt and pepper to taste. Brush the mixture over the upper surfaces of the chicken and bake in a pre-heated over (400 degrees) for 15 minutes.
Remove the dish from the oven and carefully turn over the chicken. Coat the other side of the chicken with the remaining mixture, sprinkle over the poppy seeds, and return to the oven for 15 minutes more.
Meanwhile, bring a large pan of lightly salted water to a boil. Add the pasta shells and olive oil, bring back to a boil, and cook for about 8-10 minutes.
Drain the pasta thoroughly and arrange on 4 warmed serving plates. Top the pasta with the chicken pieces. Pour over the mustard sauce, and serve immediately.

Italian Chicken Parcels

2008-12-09T14:51:00.000-08:00

Ingredients:

1 TBSP olive oil, for brushing
6 skinless, boneless chicken breasts
9 oz mozzarella cheese
3 1/2 cups sliced zucchini
6 large tomatoes, sliced
1 smal bunch of fresh basil or oregano
pepper
rice or pasta, to serve

Directions:

Cut out 6 squares of foil about 10 inches wide. Brush the squares lightly with oil and set aside.
Slash each chicken breast 3-4 times. Slice the mozzarella cheese and tuck the slices between the slashes.
Divide the zucchini and tomatoes among the foil squares and season with pepper. Tear or coarsely chop the herbs and sprinkle them over the vegetables in each parcel.
Place the chicken on top of each pile of vegetables, then wrap the foil to enclose the chicken and vegetables, sealing at the edges.
Place on a cookie sheet and bake in a preheated oven, (400 degrees) for about 30 minutes.
Unwrap each parcel and serve over rice or pasta

Vegetable Cheese Soup

2008-12-09T14:34:00.000-08:00

Ingredients:

1 can cream-style corn
3 to 4 new or red potatoes, quartered
1/2 cup shredded or julienne carrots
1/2 cup chopped onion or 1/4 cup dried minced onion
1/4 teaspoon pepper
2 cans vegetable broth
1 1/2 shredded cheddar cheese

Directions:

Combine all ingredients except cheese in the crockpot.
Cover and cook on high heat for 4-5 hours or low heat for 6-8 hours.
Just before serving, stir in cheese until melted.

Creamy Chicken Primavera

2008-12-01T10:05:00.000-08:00

Ingredients:

1 tsp olive oil
2 medium red, yellow, or green bell peppers, coarsely chopped
1 medium onion, chopped
1 lb. boneless, skinless, chicken breasts, cut into 1 inch pieces
1/2 cup frozen green peas, thawed
1 jar Parmesan Alfredo Sauce
1/8 teaspoon pepper
8 oz. linguine or spaghetti, cooked and drained

Directions:

In a skillet, heat olive oil over medium-high heat and cook peppers and onion, stirring occasionally, 10 minutes or until golden.
Stir in chicken and peas and continue cooking, stirring occasionally, 5 minutes. Stir in sauce and pepper.
Reduce heat to medium and simmer, stirring occasionally, 10 minutes or until chicken is thoroughly coated. Serve over hot linguine.

Homemade Cheesy Mac

2008-12-01T10:02:00.000-08:00

Ingredients:

4 cups elbow macaroni, cooked
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 TBSP butter, cut into pieces
1/2 tsp salt
1 cup milk, cream, or half and half

Directions:

Preheat oven to 350
Place cooked and drained macaroni and cheddar cheese in a bowl.
In a separate bowl, combine remaining ingredients and add to the macaroni mixture.
Pour into a casserole dish.
Bake for 30-45 minutes.
Top with additional cheese if desired.

Chicken-filled Dumplings

2008-12-01T09:58:00.000-08:00

Ingredients:

1 can cream of chicken soup
1 can golden mushroom soup
1 can water
5 TBSP onion, chopped
1 1/2 cups cooked chicken, cubed
1/2 cup celery, minced
1/4 tsp pepper
1 can country style biscuits

Directions:

Mix cream of chicken soup, golden mushroom soup, water, and 3 TBSP onion. Simmer.
In a separate bowl, mix together chicken, celery, 2 TBPS onion, and pepper.
Roll out biscuits thin.
Drop spoonful of meat mixture on each biscuit and wrap with biscuit.
Drop into soup mixture and simmer for 15-20 minutes.
Spoon soup over top of dumplings every few minutes.

German Pancakes

2008-12-01T09:56:00.000-08:00

Ingredients:

6 eggs
1 cup milk
1/2 tsp. salt
1 cup flour
1 stick margarine

Directions:

Melt butter and pour into a 9x13 pan
Mix eggs, milk, and salt.
Slowly add flour.
Pour into the 9x13 pan
Cook for 25 mins at 425 degrees.

Chinese Rice

2008-11-06T11:04:00.000-08:00

Ingredients:

rice, cooked
2 TBSP canola oil
bacon, crumbled
chopped green onions
eggs, scrambled and broken into pieces
1/4 cup soy sauce

Directions:

Heat oil in a skillet.
Pour rice in and cook, stirring frequently for about 2 minutes.
Add soy sauce, cook for an additional 2 minutes.
Add remainder of the ingredients, cook for 3-5 minutes

This meal is a great "leftover" meal from this one. They use a lot of the same ingredients.

Bacon Mushroom Quiche

2008-11-06T10:59:00.001-08:00

Ingredients:

1 9 inch pie crust
1/2 lb. (approx. 8 slices) bacon
1/2 cup chopped green onions
1 8 oz pkg. sliced mushrooms
2 medium zucchinis, sliced
2 pressed garlic cloves
1 cup shredded cheddar cheese
3 large eggs
1 cup milk
1 tsp parsley
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg

Directions:

Preheat oven to 375
Pace pie crust in a 9 inch pie plate and set aside.
Cook bacon over medium heat.
Remove bacon; drain and crumble.
Reserve 1 TBSP of bacon drippings.
Saute onions, mushrooms, zucchini, and garlic until tender, about 3-5 minutes
Add bacon to vegetables and combine
Spread vegetable mixture over bottom of pie crust
Sprinkle cheese over vegetable mixture.
Whisk eggs, milk, and seasonings together in a batter bowl
Pour egg mixture over cheese.
Bake 35-40 minutes

Not sure what to do with the leftover green onions, bacon, and eggs? Click here.