The Eat Food NOT Money Cookbook

Sauteed tomatoes

Very simple. Use red or green tomatoes.

What you’ll need:

  • Firm tomatoes sliced into 1/4″ – 1/2″ slices
  • 1 – 4 eggs depending on how many tomato slices you are making, slightly beaten
  • Cracker crumbs or bread crumbs
  • Salt & pepper to taste
  • Butter to cook in

Dip tomato slices into eggs and then into crumbs. Sprinkle with salt & pepper. Brown on both sides in butter heated over medium heat, about 10 minutes. Serve hot.

Cost:
tomatoes – $0.98/lb
eggs (18 count) -$1.47
bread crumbs – $1.89
Total – $1.94

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January 8, 2010 Posted by | -vegetables, SIDE DISHES | , , | Leave a comment

Texas caviar

Photobucket

This is a very simple cold “dip”. Serve with crackers or tortilla chips.

What you’ll need:

1 (14 oz) can black eyed peas, drained
1 (15 oz) can white hominy or sweet corn, drained
2 medium tomatoes, chopped
4 green onions, sliced
2 garlic cloves, minced
1 medium bell pepper, chopped
1/2 c. (1 small to medium) yellow or purple onion, chopped (the purple is sweeter)
1/4 c. cilantro, chopped
1 c. picante sauce

Combine all in a large bowl and mix lightly. Cover and chill for at least 2 hours, stirring occasionally.

Cost:
black eyed peas – $0.89
hominy – $0.54
tomato – $1.00
small onions – $1.50/bunch
garlic cloves – $1.12
bell pepper – $0.90
onion – $1.12
salsa – $1.59
Total – $8.54

November 19, 2009 Posted by | -party ideas, -vegetables, -vote for Foodista contest, SIDE DISHES | , , , , , , , , | 2 Comments

Louisiana-Style Shrimp Casserole

I thought this would be a perfect recipe to post for Fat Tuesday! I got this from the Bisquick version of my Betty Crocker newsletter 🙂 Good stuff! And don’t forget your King Cake!

Louisiana-Style Shrimp Casserole

Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings

What you’ll need:

2 tablespoons butter or margarine
1 clove garlic, finely chopped
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup finely chopped celery
2 tablespoons Original Bisquick® mix
1 can (14.5 oz) diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
12 oz cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup Original Bisquick® mix
1/4 cup milk
1 egg

1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.

2. Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.

3. In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.

4. Bake 20 to 30 minutes or until crust is golden brown.

Cost:
butter – $1.75/pound
garlic cloves – $1.12
frozen mixed vegetables – $2.12
celery – $0.99
biscuit mix – $3.00
diced tomatoes – $0.89
1/2 lb 30/40 shrimp – $2.50
milk – $3.99/gallon
eggs – $1.09/ dozen
Total – $10.67

February 24, 2009 Posted by | -casseroles, -party ideas, -shrimp, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES, SEAFOOD/FISH | , , , , , , , | 1 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

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