anngeez200
My hubby and I are alone this week and on a budget. Any ideas for cheap recipes that you can maybe get a different meal out of the following night. Use leftovers to make something new? Or, any cheap meal ideas?
Answer
You could make roast chicken one night and then the next night use the leftovers to make enchiladas. Meatloaf is an inexpensive meal with mashed potatoes and a veggie - it is good the next night with gravy. Chili is another meal that does not cost much and the next night you can have chili mac or make a pot of pasta sauce and one night have spaghetti and the next night ravioli.
Cheesy Chicken Enchiladas
Leftover chicken? Here's a tasty way to use it!
Prep Time:25 min
Start to Finish:55 min
Makes:5 servings (2 enchiladas each)
1 can (18.5 oz) Progresso® Carb Monitor⢠chicken cheese enchilada-style soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced
1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
2. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
3. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
Turkey-Green Chile Enchiladas
Leftover turkey? Mix it with cheese, chiles and cumin for delicious hot and spicy enchiladas.
Prep Time:20 min
Start to Finish:1 hr 5 min
Makes:8 servings
Sauce
2 tablespoons vegetable oil
1 large onion, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup chicken broth
2 tablespoons semisweet chocolate chips
1 tablespoon ground ancho chiles
1 teaspoon ground cumin
1/2 teaspoon salt
1 can (28 oz) Muir Glen® organic fire roasted crushed tomatoes, undrained
Enchiladas
2 cups shredded cooked turkey
1 cup sour cream
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cans (4.5 oz each) Old El Paso® chopped green chiles, undrained
1 package (11.5 oz) Old El Paso® flour tortillas (8-inch; 8 tortillas)
1 cup shredded pepper Jack cheese (4 oz)
1. Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
3. In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
4. Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.
Beef Stew for Two
Prep: 25 min.
Cook: 11 to 12 hrs. (low) or 5-1/2 to 6 hrs. (high) or 9 to 10 hrs. (no heat setting) Slow Cooker
Ingredients
8 ounces beef chuck roast, cut into 1-inch cubes
1 cup no-salt-added tomato juice
1/2 cup canned reduced-sodium chicken broth
1/2 cup chopped potato
1/2 cup chopped carrot
1/2 cup frozen cut green beans
1/2 cup chopped celery
2 teaspoons quick-cooking tapioca
1/2 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
Directions
1. Combine beef, tomato juice, broth, potato, carrot, frozen green beans, celery, tapioca, thyme, salt, pepper, and garlic in a 1-1/2-quart slow cooker.
2. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. If no heat setting is available, cook for 9 to 10 hours.
3. Makes: 2 servings
You could make roast chicken one night and then the next night use the leftovers to make enchiladas. Meatloaf is an inexpensive meal with mashed potatoes and a veggie - it is good the next night with gravy. Chili is another meal that does not cost much and the next night you can have chili mac or make a pot of pasta sauce and one night have spaghetti and the next night ravioli.
Cheesy Chicken Enchiladas
Leftover chicken? Here's a tasty way to use it!
Prep Time:25 min
Start to Finish:55 min
Makes:5 servings (2 enchiladas each)
1 can (18.5 oz) Progresso® Carb Monitor⢠chicken cheese enchilada-style soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced
1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
2. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
3. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
Turkey-Green Chile Enchiladas
Leftover turkey? Mix it with cheese, chiles and cumin for delicious hot and spicy enchiladas.
Prep Time:20 min
Start to Finish:1 hr 5 min
Makes:8 servings
Sauce
2 tablespoons vegetable oil
1 large onion, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup chicken broth
2 tablespoons semisweet chocolate chips
1 tablespoon ground ancho chiles
1 teaspoon ground cumin
1/2 teaspoon salt
1 can (28 oz) Muir Glen® organic fire roasted crushed tomatoes, undrained
Enchiladas
2 cups shredded cooked turkey
1 cup sour cream
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cans (4.5 oz each) Old El Paso® chopped green chiles, undrained
1 package (11.5 oz) Old El Paso® flour tortillas (8-inch; 8 tortillas)
1 cup shredded pepper Jack cheese (4 oz)
1. Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
3. In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
4. Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.
Beef Stew for Two
Prep: 25 min.
Cook: 11 to 12 hrs. (low) or 5-1/2 to 6 hrs. (high) or 9 to 10 hrs. (no heat setting) Slow Cooker
Ingredients
8 ounces beef chuck roast, cut into 1-inch cubes
1 cup no-salt-added tomato juice
1/2 cup canned reduced-sodium chicken broth
1/2 cup chopped potato
1/2 cup chopped carrot
1/2 cup frozen cut green beans
1/2 cup chopped celery
2 teaspoons quick-cooking tapioca
1/2 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
Directions
1. Combine beef, tomato juice, broth, potato, carrot, frozen green beans, celery, tapioca, thyme, salt, pepper, and garlic in a 1-1/2-quart slow cooker.
2. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. If no heat setting is available, cook for 9 to 10 hours.
3. Makes: 2 servings
What's a good meatloaf recipe?
mizzshoppe
Answer
2 garlic gloves
half a yellow onion, diced
1/2 red bell pepper diced
1/2 green bell pepper diced
1 cup celery diced
1 pound ground beef or turkey
1/2 cop ground bread crumbs (like progresso)
2 tablespoons worstichere
1 egg
1/4 cup milk
saute all veggies till tender, preheat oven to 375, mixed sauteed veggies with remaining ingredients, salt and pepper to taste. put in loaf pan and cook for 30 minutes, drain off fat, cover with sauce and return to oven for 15-20 minutes, serve with extra sauce
Sauce:
1/2 cup brewed coffee (i use what was left over form the morning)
1/2 ketchup
1/4 brown sugar
Garlic powder to taste
measurements are rough i always eyeball, combine all in saucepan and bring to a simmer till sugar dissolves and slightly thickened.
2 garlic gloves
half a yellow onion, diced
1/2 red bell pepper diced
1/2 green bell pepper diced
1 cup celery diced
1 pound ground beef or turkey
1/2 cop ground bread crumbs (like progresso)
2 tablespoons worstichere
1 egg
1/4 cup milk
saute all veggies till tender, preheat oven to 375, mixed sauteed veggies with remaining ingredients, salt and pepper to taste. put in loaf pan and cook for 30 minutes, drain off fat, cover with sauce and return to oven for 15-20 minutes, serve with extra sauce
Sauce:
1/2 cup brewed coffee (i use what was left over form the morning)
1/2 ketchup
1/4 brown sugar
Garlic powder to taste
measurements are rough i always eyeball, combine all in saucepan and bring to a simmer till sugar dissolves and slightly thickened.
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