The Eat Food NOT Money Cookbook

Lemon garlic chicken

Simple and delicious. I know you’ll love it!

What you’ll need:

8 chicken thighs, removed from the bone (skin is optional)
1/3 c lemon juice
1/4 c olive oil
10 – 15 whole garlic cloves, peeled
1/2 c chicken broth
1 Tbl dried oregano
Salt and pepper to taste

Preheat oven to 400 degrees. Wash chicken and pat dry. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season with salt and pepper. Roast, turning occasionally until the chicken is golden and most of the juice has evaporated, about 40 minutes. Remove from pan. Serve with or without the garlic cloves (they taste great!) and additional lemon wedges. Serves 4 – 6.

Cost:
chicken thighs – $4.99/pkg
lemons – $1.99/4
olive oil – $3.89
garlic cloves – $1.12
bouillon cubes – $1.89/jar of 20
Total – $9.17

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March 9, 2009 Posted by | -chicken, MAIN DISHES | , , , , | Leave a comment

Quick goulash

This recipe is great when you have to throw dinner together in a hurry. It can be ready to serve in 15 minutes!

What you’ll need:

1 lb ground beef
½ medium onion, minced
1 tsp basil
1 tsp oregano
Salt & pepper to taste
1 large (16 oz) can diced tomatoes, with juice
¾ c ketchup
2 Tbl brown sugar
8 oz (1 cup) macaroni noodles, cooked and drained

Brown grown beef with seasonings and onions. Drain grease and return to pan. Add the canned tomatoes and brown sugar. Mix well. Reduce heat to medium-low. Stir in macaroni noodles and ketchup. Stir and cook until heated through. Serves 4 – 6.

Cost:
ground beef – $2.00/lb
onion – $1.12
diced tomatoes – $0.89
ketchup – $1.89/big bottle
brown sugar – $1.89/ 2 pound bag
elbow macaroni – $1.75
Total – $5.17

February 15, 2009 Posted by | ----ground beef, -beef, MAIN DISHES | , , , , , , , | 3 Comments

Hot bacon, tomato and cheese dip

This is a great HOT dip. I mean the temperature; not the spiciness. I think you’ll love it!

What you’ll need:

1 (8 oz) pkg cream cheese, cut into squares
1 (10.75 oz) can condensed tomato soup
6 strips of bacon, cooked and crumbled
½ tsp oregano

In a heavy saucepan over medium heat, stir together the soup and squares of cream cheese. Cook, stirring constantly, until the cream cheese has melted. Stir in the bacon and oregano. Serve hot with bread, crackers and/or chips. Makes about 2 cups of dip.

Cost:
cream cheese – $2.06
condensed tomato soup – $0.89
bacon – $2.29/ 1 pound package
Total – $3.44

January 29, 2009 Posted by | -bacon, -party ideas, -vegetables | , , , | 1 Comment

Tex-Mex Penne

First, I love penne pasta. It holds flavor better than any other pasta to me. Second, this is a quick and easy dinner to throw together at the last minute. I think you’ll love it!

What you’ll need:

½ bag (8 oz) penne pasta, uncooked
1 lb Italian sausage, out of the casing
1 medium onion, chopped
1 small zucchini, chopped
1 red bell pepper, chopped
2 cans corn, drained or 2 c frozen corn
1 c salsa
2 cans diced tomatoes, with liquid
¾ tsp oregano
1 ½ c shredded cheddar cheese, divided
½ c fresh cilantro, chopped (optional but it does make a difference in taste to leave it out)

Cook penne according to package directions. Drain and set aside. In a large skillet over medium high heat, cook sausage, stirring frequently to break up into pieces. Drain and return to pan. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano and stir well. Bring to a boil and then cook for an additional 5 minutes, stirring often. Remove from heat and stir in 1 c shredded cheese, pasta and all but 2 Tbl cilantro. Mix well and pour into serving bowl. Top with ½ c cheese and 2 Tbl cilantro. Makes 6 servings.

Cost:
penne noodles – $1.89
Italian sausage – $2.12/lb
onion – $1.12
zucchini – $1.10/lb
bell pepper – $0.90
whole kernel corn – $0.40
salsa – $1.59
diced tomatoes – $0.89
shredded cheese – cheddar – $1.50
Total – $9.97

January 24, 2009 Posted by | -pasta, -sausage, MAIN DISHES | , , , , , , , , , , , , | Leave a comment

Dirty rice

This is a traditional Cajun dish.

What you’ll need:

4 slices bacon, diced
¼ lb ground pork
1 small onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 garlic clove, minced
¾ tsp cayenne pepper
¾ tsp salt
¾ tsp pepper
¾ tsp ground cumin
¼ tsp oregano
¾ c long grain rice
1 ½ c chicken broth
6 oz chicken livers, rinsed, patted dry and minced
1 ½ Tbl chives

Over medium heat sauté the bacon until slightly crisp (about 5 minutes). Remove bacon from pan and drain off all but 1 Tbl of the fat. Add the pork to the pan and sauté, breaking it up into small pieces, until it’s cooked through. Using a slotted spoon, remove the pork from the pan and add it to the bacon. Add the onion, celery, bell peppers, and garlic to the pan. Sauté over low heat for 5 minutes. Stir in seasonings, stirring well, and cook for an additional 3 minutes. Stir in the rice and cook for 5 minutes. Add the broth and the bacon/pork mixture. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Stir in the chicken livers and cook, covered, for 5 minutes. Serve immediately, garnished with chives. Makes 6 servings.

Cost:
bacon – $2.29/ 1 pound package
ground pork – $2.50
onion – $1.12
celery – $0.99
bell pepper – $0.90
rice – $2.12
bouillon cubes – $1.89/jar of 20
chicken livers – $1.49
Total – $9.37

January 3, 2009 Posted by | -bacon, -chicken, -rice, SIDE DISHES | , , , , , , , , , , , , , | Leave a comment