The Eat Food NOT Money Cookbook

Banana boats

I left this recipe in a comment on my friend Sherri’s cooking blog Everything in Moderation (that’s a terrific cooking blog by the way…if you don’t visit her you should!) and then decided this morning that I should share it with y’all too 🙂 You can bake these in the oven, cook them on the grill or even cook them over a campfire. The kids will love them!

What you’ll need:

1 whole banana, in the skin, per person

for each banana:

1 tsp butter
a small handful miniature marshmallows or large marshmallows cut into small pieces
a small handful chocolate chips
foil

I wash the outside of my bananas but I’m a germ freak and you don’t have to do this. You won’t be eating the skin. Slice each banana longways (like you do for a banana split), slicing through the skin but only on one side. Do not cut the banana completely in half. You want it open like a baked potato. Place open side up on a piece of foil large enough to completely wrap the banana. Fill the inside of the banana with butter, then marshmallow, then chocolate chips, pressing down to ‘mush’ the ingredients into the banana. Wrap it up tight and either place in a 350 degree oven or on the grill or fire. Let them cook about 10 minutes or until the insides are melted. Serve immediately but be careful because they’re HOT!

Cost:
bananas – $2.15
butter – $1.75/pound
marshmallows- $1.09
chocolate chips – $2.50
Total – $3.92 for 4 banana boats/ $0.98 each

March 25, 2009 Posted by | -chocolate, -fruit dishes, -kids favorites, DELICIOUS DESSERTS | , , | 1 Comment

Shortcut Key lime pie

You can use already prepared pudding for this recipe (such as Kozy Shack Key Lime Pudding & Pie Filling) but I always use the instant, powdered pudding mix. It sets up fast and I’m just picky enough to want to have made it myself 🙂

What you’ll need:

1 pie shell
1 large or 2 small box(es) Key lime pudding mix and milk to prepare it
1/2 c whipped topping
lime slices, if desired

Prepare pudding as directed on package for PIE; set aside. Prepare shell and allow to cool (you can use a graham cracker or cookie crumb pie shell if desired. Skip this step if you do.) Whisk together prepared pudding and whipped topping until mixed well. Pour mixture into pie shell and spread evenly. Place in freezer for 3 hours. Let sit at room temperature for 15-20 minutes before serving. Slice and serve with a dollop of whipped cream and a lime slice if desired.

Cost:
pie shell – $2.00
pudding – $0.49/ box
milk – $3.99/gallon
whipped topping – $0.99
limes – $1.99/4
Total – $4.00

March 24, 2009 Posted by | -pies, DELICIOUS DESSERTS | , , , , | 4 Comments

Citrus chicken and rice

One of the great things about the Campbell’s website is the Meal Mail they send out. There are several different Campbell products that you can choose from to receive Meal Mail from and they send recipes using those products right to your email every day. I have, of course, signed up for Meal Mail on every product LOL Today I received my Meal Mail using Swanson® products.

Citrus Chicken and Rice
Prep Time: 5 min.
Cook Time: 35 min.

What you’ll need:

4 skinless, boneless chicken breast halves
1 3/4 cups Swanson® Chicken Stock
3/4 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley

Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.

Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.

Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.

Tip: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they’re lightly browned. Serve over the chicken.

Serves 4.

Cost:
chicken breast – $5.00/4 pack
chicken stock – $2.09
orange juice – $2.99/gallon
onion – $1.12
rice – $2.12
Total – $9.31

March 23, 2009 Posted by | -chicken, -rice, MAIN DISHES, SIDE DISHES | , , , , , , | 1 Comment

Simple salmon patties

My friend Cindie and I were talking about salmon patties today. My recipe versus her recipe. (Her’s sounds delicious by the way, and I’m going to try to get her to give it to me so I can share it with y’all!) So I thought I’d go ahead and post mine 🙂 Just so you know, I should be having some authentic Alaskan recipes coming in about a month and can’t wait to share them with you! Anyway, back to the salmon patties…

What you’ll need:

1 (15 1/2 oz.) can salmon, drained & flaked
1 egg, beaten
1/3 c. buttermilk
1/3 c. finely chopped onion
1/3 c. cornmeal or dry bread crumbs
Salt & pepper to taste
1/4 tsp. baking soda
Vegetable oil to fry in

Mix all ingredients well. Shape into 6 patties. Heat just enough oil to cover the patties in a cast iron or other heavy skillet. Fry patties, turning once, 10 minutes or until lightly browned; drain. Makes 6 patties.

Cost:
canned salmon – $2.12
eggs – $1.09/ dozen
buttermilk – $1.99
onion – $1.12
bread crumbs – $1.12
Total – $4.67

March 22, 2009 Posted by | -salmon, MAIN DISHES, SEAFOOD/FISH | , , , , , | Leave a comment

Campbell’s® Healthy Request® Chicken Mozzarella


I think I’ve told y’all that I get Meal Mail from Campbell’s Kitchen. I just love all the recipes they send me! I got this one this morning and decided it would be supper tonight since I have all the ingredients on hand 🙂 AND I decided it looked so good that I would share it with y’all!

What you’ll need:

4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1/2 tsp. dried Italian seasoning OR dried oregano leaves, crushed
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese
4 cups hot cooked corkscrew-shaped pasta, cooked without salt

Place the chicken in an 11 x 8-inch (2-quart) shallow baking dish. Stir the soup, Italian seasoning and garlic powder in a small bowl. Spoon the soup mixture over the chicken.

Bake at 400°F. for 20 minutes or until the chicken is cooked through.

Sprinkle the cheese over the chicken. Let stand for 5 minutes or until the cheese melts. Serve with the pasta.

Serves 4.

Cost:
chicken breast – $5.00/4 pack
condensed tomato soup – $0.89
Italian seasoning – $2.89
shredded cheese – mozzarella – $2.85
pasta – $1.89
Total – $8.92

March 20, 2009 Posted by | -chicken, MAIN DISHES | , , , , , , | 1 Comment