The Eat Food NOT Money Cookbook

Pork and rice skillet supper

I like this best with orange but the apricot is very good too.

What you’ll need:

4 boneless pork chops, 3/4-inch thick each
3 cups chicken stock
3/4 cup apricot preserves OR orange marmalade
1 tbsp. Dijon-style mustard
2 cups uncooked INSTANT white rice

Cook the pork in a 12-inch nonstick skillet over medium-high heat until it’s well browned on both sides. Remove from pan. Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender. Serves 4.

Cost:
pork chops/strips – $3.50
bouillon cubes – $1.89/jar of 20
marmalade – $2.12
rice – $2.12
Total – $6.01

March 31, 2009 Posted by | -pork, -rice, MAIN DISHES, SIDE DISHES | , , , , , , , , | 2 Comments

Cheaters cherry brownies

I had a major chocolate craving Saturday night. And a major cherry craving…I decided to combine the two and you wouldn’t believe how good it was! My made up recipe is super easy too (would I have it any other way?)

What you’ll need:

1 pkg brownie mix + egg, oil and water to make them
1/2 can cherry pie filling (I used the other half the can to top pancakes. Just make sure you refrigerate the leftovers after opening the can)

Oh, here’s the ingredients for my cherry brownies (I was a little lax in my picture taking because I was so consumed with the need to eat them!):

Mix brownies according to package directions. Spread in an 8 x 8 inch pan. Drop pie filling around the top of the brownies using a tablespoon. Take a butter knife and draw lines first across the pan one way and then across the other way to marble the cherries into the brownies. Bake @ 350 degrees for 25 – 30 minutes or until brownies are cooked through.

They’re delicious!!!

Cost:
brownie mix – $1.09
pie filling – $1.99
eggs – $1.09/ dozen
Total – $2.18

March 30, 2009 Posted by | -brownies, -chocolate, -fruit dishes, DELICIOUS DESSERTS | , , | 2 Comments

Southwestern grilled chicken strip sandwiches

I got this recipe off the back of a King’s Hawaiian Snacker Rolls package and loved them! I think you will too!

What you’ll need:

1 pkg King’s Hawaiian Snacker Rolls
1 pkg chicken breast strips (8 strips total)
2 slices Jack cheese, sliced in half
1 avocado, sliced
4 lettuce leaves

for seasoned mayo:

1/4 c mayonnaise
2 tsp taco seasoning
1 tsp lime juice
2 pinches sugar

Mix together mayo ingredients and set aside. Separate rolls into 4 bottoms and 4 tops; lightly butter each cut side and set aside. Cook chicken strips according to package directions. Place bread, butter side down, on a grill pan and cook until lightly toasted. Generously cover each half of toasted buns with mayo. Top each bottom with 1/2 slice of cheese, 2 chicken strips, 1 slice of avocado and a lettuce leaf. Feeds 2 – 4.

Cost:
Snacker rolls – $1.68
chicken strips – $4.85/2 lb bag
sliced cheese – $3.12
avocado – $1.99/lb
lettuce – $0.89/head
mayonnaise – $2.50
taco seasoning – $0.50
limes – $1.99/4
Total – $6.22/$1.55 per sandwich

March 28, 2009 Posted by | -chicken, -sandwiches, -super snacks, MAIN DISHES | , , , , , , | 1 Comment

Skillet beef & pasta

Who needs Hamburger Helper? Not me. Not you either! This meal takes about 5 minutes to throw together and then you can let it do it’s own thing.

What you’ll need:

3/4 lb. ground beef
1 small onion, chopped (about 1 cup)
1/2 tsp. Italian seasoning
1 can tomato soup
1/4 cup water
1 cup frozen whole kernel corn
2 1/4 cups corkscrew-shaped pasta (rotini), cooked without salt and drained
1/4 cup grated parmesan cheese

Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Drain and return to pan. Stir the soup, water and corn into the skillet. Bring to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the corn is tender. Stir in the pasta cook until the mixture is hot and bubbling. Top with parmesan. Feeds 6.

Cost:
ground beef – $2.00/lb
onion – $1.12
Italian seasoning – $2.89
condensed tomato soup – $0.89
corn – $1.99
rotini pasta – $1.49
parmesan cheese – $1.99
Total – $6.24

March 27, 2009 Posted by | ----ground beef, -beef, MAIN DISHES | , , , , , , | Leave a comment

Orange cream bars

These are just as pretty as they are delicious…I love pretty food.

What you’ll need:

1 roll refrigerated sugar cookies
2 tablespoons grated orange peel (from 2 large oranges)
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1/2 cup orange marmalade
1 teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract
2 eggs
3 tablespoons whipping heavy cream
2 drops orange food color (or 2 drops yellow and 1 drop red food color)
1 1/2 teaspoons butter
1/2 cup white vanilla baking chips

Heat oven to 350 degrees. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13×9-inch glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel. In medium bowl, beat cream cheese, sugar, marmalade and liqueur or extract with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly on crust. Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour. In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm. Cover and refrigerate any leftovers. Makes 20 – 24 bars.

Cost:
refrigerated cookie dough – $2.25
cream cheese – $2.06
sugar – $1.99/4 lb bag
marmalade – $2.12
eggs – $1.09/ dozen
whipping cream – $1.49
white chocolate – $2.50
Total – $8.26

March 26, 2009 Posted by | -brownies, -cookies, DELICIOUS DESSERTS | , , , , , , , | 1 Comment