The Eat Food NOT Money Cookbook

Turkey and Cornbread Stuffing Casserole

This recipe for a great way to use your Thanksgiving leftovers came in my Bisquick newsletter from Betty Crocker this morning and it looked so good I just had to share it with you! My cost is based on using generic products but because the recipe came from Betty Crocker, I left it as they had it.

What you’ll need:

1 can (10 3/4 oz) condensed cream of chicken or celery soup
1 1/4 cups milk
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1/2 cup dried cranberries
4 medium green onions, sliced (1/4 cup)
2 cups cut-up cooked turkey or chicken
1 1/2 cups cornbread stuffing mix
1 cup Original Bisquick® mix
1/4 cup milk
2 eggs

Prep Time: 15 min
Total Time: 55 min
Makes: 6 servings

1. Heat oven to 400°F. Grease bottom and side of 3-quart casserole with shortening or cooking spray.

2. In 3-quart saucepan, heat soup and 1 1/4 cups milk to boiling, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in turkey and stuffing mix. Spoon into casserole.

3. In small bowl, stir remaining ingredients until blended. Pour over stuffing mixture.

4. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

High Altitude (3500-6500 ft): Increase 1 1/4 cups milk to 1 1/2 cups.

Make the Most of This Recipe

Serve-With…

Serve this cozy casserole with a side of cranberry-orange relish or cranberry sauce.

Variation…

No dried cranberries on hand? You can leave them out of the recipe or use raisins instead.

Nutrition Information:

1 Serving: Calories 380 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g, Trans Fat 1g); Cholesterol 120mg; Sodium 870mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 13g); Protein 22g Percent Daily Value*: Vitamin A 20%; Vitamin C 2%; Calcium 15%; Iron 15% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Cost:
cream of chicken soup – $0.69
milk – $3.99/gallon
frozen peas – $1.68
cranberries – $2.49/lb
small onions – $1.50/bunch
leftover turkey – $0.00
stuffing mix – $1.09
biscuit mix – $3.00
eggs – $1.09/ dozen
Total – $7.29

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November 27, 2009 Posted by | -turkey, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES, TIPS | , , , , , , , , , , | Leave a comment

“Diet” mac and cheese

I know sometimes some of the recipes I post aren’t weight friendly. I have always been blessed with the ability to eat and eat and not gain weight (please don’t hate me) but I’ve had many family members and friends that did have to watch what they ate. Because of that I tried this recipe when I came across it (I think it was in a cookbook but I can’t remember which one) and it is delicious! It’s creamy and decadent and doesn’t taste like a “diet” food at all!

What you’ll need:

1 cup uncooked jumbo elbow macaroni (3 oz)
1/3 cup frozen sweet peas
2/3 cup fat-free (skim) milk
1 oz reduced-fat cream cheese (Neufchâtel), cut into small pieces, softened
2 slices process American cheese
2 tablespoons crushed fat-free herb-seasoned croutons

Cook and drain macaroni as directed on package, omitting salt and adding peas for the last 5 minutes of cooking. Meanwhile, in nonstick skillet, heat milk, cream cheese and American cheese over medium-low heat, stirring carefully with wire whisk, until cheese is melted. Add cooked macaroni and peas to cheese sauce; stir to coat. Let stand 2 to 3 minutes or until slightly thickened. Serve topped with croutons. Serves 4.

Cost:
elbow macaroni – $1.75
frozen peas – $1.68
milk – $3.99/gallon
cream cheese – $2.06
sliced cheese – $3.12
Total – $5.33

April 2, 2009 Posted by | -pasta, SIDE DISHES | , , , | 3 Comments

Irish stew

My friend Sherri asked if I would be interested in sharing a post with her for St. Patrick’s Day. I would love too! She asked that it either be an Irish recipe or a green recipe (the color not the action…you know what I mean…Go green!) so today I bring you Irish Stew! Be sure to visit Sherri over at Everything in Moderation for more great St. Patrick’s Day recipes!!

Everything in Moderation: Irish Corned Beef and Cabbage

Irish Stew:

What you’ll need:

6 – 8 small lamb chops
1 Tbl oil
3 – 4 medium potatoes, peeled and quartered
2 c finely shredded cabbage
1 medium onion, chopped
1 large white leek, thinly sliced
12 small white onions
1 ½ c celery, diced
1 ½ c peas
Salt & pepper
Parsley, bay leaves, peppercorns, thyme and rosemary tied up in a cheesecloth

Lay the chops in a single layer in a large stockpot; season with salt and pepper. Brown both sides over medium-high heat. Drain off fat and cover chops with water. You want just enough water to cover them. Put seasoning pack (the herbs you put in cheesecloth) into the pot and bring to a boil. Reduce heat to low and simmer about 10 minutes. Add remaining ingredients except for peas and simmer for another 20 minutes. Stir in peas and continue simmering until potatoes are tender (about 10 more minutes). Remove herb pack before serving. Feeds 6.

Cost:
lamb chops – $3.50/lb
potatoes – $2.00/5 lb bag
cabbage – $2.00
onion – $1.12
leeks – $2.25
small onions – $1.50/bunch
celery – $0.99
frozen peas – $1.68
Total – $13.84

March 4, 2009 Posted by | -lamb, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES | , , , , , , , , , | 2 Comments

Italian Vegetable Soup

To make this vegetable soup a vegetarian dish just substitute vegetable broth for the chicken broth. Also I always make my own broth using bouillon cubes but the canned broth is great too.

What you’ll need:

3 ½ c chicken broth
1 medium – large potato, peeled and cubed
1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
½ c frozen peas
1 tsp Italian seasoning
½ tsp pepper
½ c small shell pasta, cooked and drained
1 can (14-½ oz) diced tomatoes, undrained

In a large saucepan, combine all the ingredients except the pasta and diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes. Cook and stir about 10 minutes or until it is heated through. Feeds 6.

Cost:
bouillon cubes – $1.89/jar of 20
potatoes – $2.00/5 lb bag
onion – $1.12
fresh carrots – $1.19
celery – $0.99
frozen peas – $1.68
seashell pasta – $1.89
diced tomatoes – $0.89
Total – $6.20

February 7, 2009 Posted by | -vegetarian (*or almost*), MAIN DISHES | , , , , , , , , | 3 Comments

Easy chicken and dumplings

I usually make this recipe with the leftover chicken that we have after I bake a chicken. We usually only eat half of it as baked chicken. It’s a really delicious way to use the leftovers.

What you’ll need:

4 boneless, skinless baked chicken breasts OR ½ baked chicken, deboned and skinned OR 1 can chicken chunks
1 large can or 2 small cans cream of mushroom soup
1 large can or 2 small cans cream of chicken soup
1 small can sweet peas, drained
1 can sliced carrots, drained and chopped up
1 c milk
Pepper to taste

For dumplings:

1 c biscuit mix
1 egg
½ c milk

In a large pot over medium heat combine all of the ingredients except for the dumpling ingredients one at a time, stirring well after each addition. Do not add salt. There’s already a lot of salt in the other ingredients. Cook, stirring often, until it comes to a boil. Meanwhile mix together dumpling ingredients in a medium bowl. Mixture will be sticky. Mix just until combined. Using a large spoon, drop the dumpling mixture over the top of the chicken mixture. Reduce heat to medium-low, cover and cook 10 – 12 minutes or until dumplings are cooked through. Feeds 5.

Cost:
chicken breast – $5.00/4 pack
cream of mushroom soup – $0.89
cream of chicken soup – $0.69
sweet peas – $0.99
carrots – $0.89
milk – $3.99/gallon
biscuit mix – $3.00
eggs – $1.09/ dozen
Total – $10.82/$5.82 using leftover chicken

February 6, 2009 Posted by | -chicken, MAIN DISHES | , , , , , , | 6 Comments