Recipes

‘The Craziest Thing I Did to Save Money’

Nicole
I had to share this article because it’s so me. I am the frugal gourmet. I save all our ketchup packets, soy sauce, you name it that we get when we purchase take-out. I can’t tell you the last time I purchased condiments. If a recipe calls for a ½ cup of ketchup I cut open ketchup packets and squeeze them in a measuring cup. I just don’t believe in wasting free items I already paid for. If McDonalds, King Wok, or Whataburger want to load me down with condiments I will be more than happy to take them. My way of looking at it is I already paid for them when I purchased my meal why pay for them again. The great part is they freeze well. I throw them in a gallon size freezer bag, and when I need them they are ready to go. If you need them defrosted quickly just drop them in a bowl of hot water, and you are ready to roll. Here is an article on other frugal weird-isms. Click Here

Recipes

Chicken Fried Chicken

Nicole
I love chicken fried chicken so when I saw this recipe I had to try it. I am happy I did. It turned out crispy, and very flavorful.

Ingredients:

  • 3 Chicken boneless Breast
  • 2 Eggs
  • 1/2 Cup Italian Seasoned Bread Crumbs
  • 1/2 Cup Flour
  • 3-4 Cups Cooking Oil

Directions:

  1. Pre heat cooking oil in skillet
  2. With a meat cleaver pound each chicken breast until it’s thined out evenly
  3. Scramble eggs until they are fluffy
  4. Combine flour and italian seasoned bread crumbs and mix well
  5. Take each breast and dreadge through the egg mixture then through bread crumb mixture
  6. Each chicken breast will need to be cook by it’self unless you have an extra large skillet
  7. When the oil is ready add a battered chicken breast to the oil let cook half way then flip and cook the other half of the chicken breast
  8. Repeat until all breast are done

Recipes

Cranberry Jell-O Mold

Nicole

This recipe was a huge hit in our house. Not only was it fun to make, but it was fun to eat too, and it puts a different spin on Jell-O. We have made several different versions since discovering this recipe. It doesn’t matter the flavor of the Jell-O or the fruit you put inside because this recipe will be a hit! I suggest making it up several days before you need it because it takes a bit of time to set.

I love making it for Thanksgiving. Cranberry juice with cranberries, apples, and pineapple. Not that is a delicious recipe for fun food!
Ingredients:
·         2 small packages of Raspberry Jell-O (I used black cherry)
·         2 cups boiling water
·         8 oz. can of crushed pineapple
·         1 can of whole cranberry sauce
·         1/2 cup red wine (I guess you could substitute grape juice)
·         1/3 cup chopped walnuts
Directions:
  1. Mix it all (except for the nuts) together and pour into a mold.
  2. Refrigerate.
  3. Sprinkle with the walnuts when Jell-O starts to set, but isn’t firm (after an hour or two, so they don’t sink to the bottom
  4. Serve and enjoy!

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Recipes

Lazy Slow Cooker Creamy Chicken Noodle Soup

Nicole

I made this for dinner, but it actually started as a two week process. Two weeks ago I roasted a larger chicken for dinner. I purchased a chicken that was much bigger than we would ever use, but there was a purpose to my madness. When dinner was over I filled a pot full of water and added the chicken bones and left over chicken and a tablespoon of chicken bouillon granules to the pot. I let it slow cook for several hours then deboned chicken, leaving everything else in the pot. I transferred everything to a freezer container, and left it there for two weeks. This morning I took it out of the freezer, around lunch time tossed it in the crock pot with the spices , chopped onion and carrots, and cream of shroom soup, then let it cook in the crock pot for five hours, 30mins before eating dinner I added left over spaghetti that I chopped up into 1 1/5 inch pieces. (I freeze left over pasta from spaghetti nights in ziploc bags so I always have it on hand ready to use for a recipe like this, or for a pasta side dish… plus it doesn’t go to waste) Then we ate. With winter slowly approaching (on Houston time) this recipe is always a winter winner. It’s hearty and full of flavor. I like to start it early in the morning and let it simmer all day long. The key to making this recipe all it can be is fresh homemade chicken broth.  Quick, easy and dirt cheap!

Ingredients

  • 4 cups cooked chicken chopped
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 4 (14 ounce) cans low sodium chicken broth
  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
  • salt (to taste )
  • pepper, (to taste )
  • 2 cups egg noodles, cooked (or chopped spaghetti noodles)
  • 2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)

Directions

  1. Remove skin from the chicken and chop the meat.
  2. Put the chicken into a slow cooker with the onions, celery, carrots and peas.
  3. Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
  4. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
  5. When soup is finished, stir in egg noodles.
  6. Season to taste and serve. Enjoy!

Thanks Sharon123

Recipes

Fluffiest Scrambled Eggs

Nicole
I want to first start off by thanking Kittencal for this recipe. I am a dye hard anti-egg eater! Why? Because I don’t like eggs! I don’t like the smell of eggs, nor do I like the look of eggs. I don’t care if you scramble, fry, or cook them over easy I don’t like them. My family on the other hand loves them. Sometimes I am forced to make them, but it’s not easy for me. I try to take the high road and look for new and inventive ways to cook old boring scrambled eggs. Kitten has a recipe that even I thought was great (everything she cooks is great) these eggs were excellent. They really are airy and fluffy! Even I, the egg scrooge, liked them a lot! The picture doesn’t do them justice, but they really are good. [For eggs :0) ]

Ingredients:

  • 2 teaspoons butter (or to taste, can omit and use vegetable spray, the butter is better)
  • 4 large eggs
  • 2 tablespoons milk (low fat milk is okay to use, or even canned)
  • 1/8 teaspoon baking powder (don’t be shy to add in even 1/4 teaspoon)
  • 1/4-1/2 teaspoon salt (or to taste)
  • fresh coarse ground black pepper
  • 1/2 cup grated low-fat cheddar cheese

Directions

  1. In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes. 
  2. Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray). 
  3. Whisk eggs again briefly then mix in the cheese (if using). 
  4. Pour into the hot skillet, stirring constantly with a small heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).