August 15, 2010

Pasta Free Lasagna Recipe

From time to time, it may seem as though The Thrifty Mommy is crossing over into homemaking but honestly, I believe it all goes hand in hand.  One of the ways I save the most money is on my grocery bill.  Cooking delicious meals at home is just one of the things that contributes to a low food budget.

Believe it or not, my husband does not enjoy pasta dishes.  Every now and then I need some pasta and so I will make spaghetti or something like that for the kids and myself.  Finally, I decided to make a no pasta lasagna for my husband.  There are many different ways to do this and many other ingredients that you can add, but here’s what I did:

These are in order, with the bottom layer listed first.

spaghetti sauce with meat (I included a lot of meat to his liking.)

fresh steamed spinach (or you can use thawed frozen spinach)

cottage cheese mixed with 2 eggs and minced garlic

shredded cheddar cheese

parmesan cheese

crushed red pepper

steamed cabbage

spaghetti sauce

shredded mozarella cheese

My husband does not like a traditional marinara sauce, so I bought the Bertolli Vodka sauce.  You can find it in most grocery stores.  I made a small lasagna for him and a regular lasagna for the kids and myself.  lol  I always make enough lasagna to freeze a little for lunches.

Feel free to change this recipe around.  You can use ground turkey instead of ground beef, you can use low fat cheese, or you can add some ground sausage or pepperoni slices.  There are so many ways to change this recipe to make it suitable for the Atkins diet, South Beach, etc.

I baked these on 350F until it was hot and bubbly (about 45 minutes).  Let me know if you have any questions.  Enjoy!

May 17, 2010

Taco Soup Recipe

I’ve been looking for another opportunity to make taco soup.  Today it’s rainy and overcast, so it’s a perfect day.  This dish is so easy and well received by everyone.  The kids even like it.  I like that this dish gets them eating beans and corn . . . items that are usually frowned upon.

You’ll need:

• 1 lb ground beef or ground turkey
• 1 onion, diced
• 1 package/envelope dry taco seasoning
• 1 package/envelope dry ranch seasoning
• 1 can pinto beans
• 1 can black beans
• 1 can kidney beans
• 1  15 oz corn, drained
• 3 gloves of garlic, minced
• 2 cans Rotel tomatoes with chilis (I use one can with chilis and one regular diced.)
• 1 can tomato sauce
• Goya Adobo seasoning or salt and pepper, to taste

Brown ground beef with onion and drain.  Add remaining ingredients and simmer until hot.  Serve with sour cream, cheese, and tortilla chips.

*Feel free to substitute other types of beans. Use navy beans instead of black beans.  Add another can of beans to make it go further.  It’s up to you!  I have frozen our leftover soup and eaten it a month later.  It froze really well.

image (c) Karen Weideman

May 12, 2010

Sausage and Spinach Quiche

Sometimes it is difficult for me to write up recipes for you all because I sort of make them up as I go.  Many times, I’ll read a few recipes, see something that strikes an interest, and I’ll make up my own recipe.  This is what has happened with the sausage and spinach recipe. 

I’ve made this dish for our family, my husband’s work, and my small group.  It was well received.  Tonight when my kids asked what we were having, they responded with, “Thanks, Mom!”.  It’s nice to fix something for them that they enjoy.

This quiche also freezes well. I freeze whatever we have left over. It makes for an easy breakfast or dinner. If there’s is not enough left, then I just add another side dish such as hashbrowns.  To freeze the quiche, I simply cut it into serving size squares and put into a freezer safe container using parchment paper between the layers.

Sausage and Spinach Quiche
Serve with fruit and/or hashbrowns.

Here’s what I used:

• 9 eggs
• 1/2 onion, diced
• 1 cup cheddar cheese, shredded
• 1 1/2 cups frozen spinach (I used the kind from a bag.)
• 3/4 cup milk
• about 3/4 lb of cooked ground sausage
• seasonings – salt, pepper, garlic (to taste)

 In a large bowl, beat the eggs.  Mix in the remaining ingredients. Pour into a greased 9×13 pan. Bake at 350F for about 45 minutes, or until browned and no longer runny in middle.

The great thing about this recipe is that can be easily modified. Use mushrooms instead of spinach.  Add more cheese. Use more eggs. Use half and half instead of milk.  It’s up to you. 

This big quiche can be made for less than $5 when using coupons, shopping sales, or buy 1 get 1 free sales. 

images (c) Karen Weideman