Frugal Dinners

One of the easiest ways to save money, live more simply and healthy is to learn how to cook from scratch. That means no boxed, pre-packaged, pre-made food that you find at the grocery store. Not only will you save money, you’ll be healthier too!

So, to help you get started, I’m gathering some recipes I have found on websites, on email groups, from friends and family to help get you started. If you have a recipe to share, email it to me and I’ll add it to the list!

Eggplant Enchiladas

Recipe By : 365 Ways to Cook Vegetarian, Kitty Morse
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium Japanese eggplants
–or 1 medium eggplant
vegetable oil cooking spray
5 large tomatoes
–peeled, seeded, cut in 1/2″ dice
–or 1 28-oz. can Italian peeled tomatoes
–drained and coarsely chopped
2 teaspoons dried basil
2 cloves garlic — minced
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 container prepared Alfredo sauce (10-oz.)
1/2 cup dry white wine
1 16-oz. pkg. flour or corn tortillas (6-7″)

Preheat broiler. Peel eggplant and cut lengthwise into 1/4″-thick slices. Set on a kitchen towel to drain 5 minutes on each side. Pat dry.

Set eggplant slices in a single layer on a lightly oiled baking sheet. Spray lightly with vegetable oil. Broil slices as close to heat as possible until light brown, turning over with tongs and watching carefully to prevent scorching, 2 to 3 minutes on each side. Transfer slices to a platter to cool. Cut each slice lengthwise into 1/4″ strips. Reduce oven temperature to 375F.

In a large nonreactive flameproof casserole, combine tomatoes, basil, garlic, tomato paste, salt, pepper, and sugar. Partially cover and cook over medium heat until mixture thickens, 10 to 15 minutes. Add cooked eggplant to tomato mixture. Remove from heat.

To assemble enchiladas, in a medium bowl, mix Alfredo sauce with wine. Spoon a little sauce on bottom of a 7 x 11″ baking dish. Fill tortillas with equal amounts of eggplant and tomato filling. Roll tortillas up, jelly-roll style, and set snugly in baking dish. Top with remaining Alfredo sauce.

Bake until bubbly, 25 to 30 minutes. Serve hot.


Corn and Chili Pie

Recipe By : 365 Ways to Cook Vegetarian, Kitty Morse
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 8-oz. can cream-style corn
1 10-oz. pkg. frozen whole kernel corn — thawed
1/2 cup yellow cornmeal
1 cup sour cream or plain yogurt
4 ounces Cheddar cheese — diced
4 ounces hot pepper Jack cheese — diced
1 4-oz. can diced green chiles — drained
2 teaspoons chili powder
2 teaspoons vegan Worcestershire sauce
1/2 teaspoon salt

Preheat oven to 350F. In a large bowl, mix eggs with cream-style corn, corn kernels, cornmeal, sour cream, Cheddar and pepper Jack cheeses, green chiles, chili powder, Worcestershire, and salt. Blend well. Pour mixture into a generously oiled 9″ pie pan.

Bake 50 minutes to 1 hour, until firm and golden brown. Let stand 10 minutes. Cut into wedges and serve.

Prep: 10 minutes
Cook: 50 minutes to 1 hour
Serves: 6 to 8

Easy Dinner All Rolled Up

1 lb. Ground meat of choice
1 Medium Onion (or the dried onion you can buy in the spice aisle)
salt to taste
1 box buttermilk biscuit mix (8 oz. box I do believe)
1 can cream of mushroom soup (pepared as directed with water)

Preheat oven to 375 degrees and lightly oil a medium sized
cookie/shallow baking pan. Fry together meat, onion and salt until
cooked through, then set aside to slightly cool. Prepare biscuit mix
as directed and roll into a rectangle roughly 1/4 inch thick.
Sprinkle meat mixture evenly over the dough and roll as if rolling a
jelly roll(from closest to you, to away from you) lightly pinch ends
and place seam down on cookie sheet. Bake at 375 degrees for 20
minutes or until crust is golden brown. Cut into slices with a
serrated knife and drizzle the warm cream of mushroom soup over the
top like a dressing or gravy. Serves four very hungry people.

Prep Time: 5 Min
Cook Time: 25 Min
Total Time: 30 Min
Servings: 5

Crock Pot Cubed Steak and Gravy

2 to 2 1/2 lbs. steak (salted and peppered)
1 pkg. onion gravy mix
1 can cream of mushroom soup
2 c. water
Sm. amount of flour

Dip steak in flour, fry until brown. Place in crock pot. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours. Excellent when served with mashed potatoes or rice.

Crock Pot Chops

6-8 pork chops
1 bell pepper, chopped
1 onion, chopped
1/2 c. water


Brown pork chops in a skillet. In a crock pot, layer ingredients as follows: 1 pork chop, 1/6 of onion, 1/6 of bell pepper, enough ketchup to cover with a thin layer. Repeat layers until all ingredients are used. Pour in water. Cook in crock pot on high for 3 hours.
Crockpot Chicken and Stuffing
 1 lb boneless skinless chicken breasts. About 4 small pieces.
 1 box Stove Top Stuffing mix
 1 jar Heinz Fat Free Chicken gravy
 1 cup chopped celery
 1 cup chicken broth
Spray the bottom of the crockpot with Pam and lay the chicken at the bottom of the crockpot. Pour the broth over the chicken. In a bowl, mix together the dry stuffing mix, celery, and gravy until slightly moistened. Heap over the chicken in the crockpot. Cook 6-7 hours on low.

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