Salisbury Steak

Homemade Salisbury Steak is one of those meals that is perfect for Sunday dinner, company or as an option for meal prepping.  I’ve made it a variety of ways over the years, but my most favorite is like this.

 

I finely chop up some onions and button mushrooms to mix into a pound of lean ground beef along with some garlic, salt & pepper, Worcestershire sauce and dried parsley.  

Once I’ve combined all of these things into the meat until it is well incorporated I evenly divide the mixture into four portions to pat out into patties.  

I let them sit until the meat is room temperature and then pan fry them until each side begins to brown.  

I remove them from the pan to rest and then in the remaining drippings I sauté some sliced mushrooms.  Once the mushrooms are done I sprinkle a heaping teaspoon of flour over the top and then stir and cook the flour for about a minute before pouring in two cups of beef broth.  

I love to stir in a tablespoon of dry au jus from a packet into the broth to boost the flavor. 

I will stir it until it begins to bubble and thicken.  

The patties go back into the gravy and simmer for about ten minutes.  Be sure to add in all the yummy juices too.

 

I love to serve Salisbury steak with my favorite mashed potatoes.  

I boil three or four peeled and cubed russet potatoes along with a peeled and sliced up carrot.  

Once they are fork tender I drain and mash the vegetables adding in a few tablespoons of butter and some whole milk to the perfect consistency.  

Perfect for meal prepping!

Then I serve them alongside the steak with gravy over the top.  Scrumptious!

 

That Not So Impossible Taco Pie!

 

Many moons ago (back in the 1970s) there was a new recipe on the back of the Bisquick box that was all the rage.  My mom made it many times for a quick and economical supper and I’ve made it quite a few times myself.  Over the years I’ve tweaked it and made it my own.  Here is my version.

 

Quick & Easy Delicious Taco Pie

 

1 pound lean ground beef

3 cups cooked kidney, pinto or black beans, or a combination

1 small onion diced

1 small can diced green chiles

1 pkg. taco seasoning

3 eggs

1 cup milk*

½ cup complete (just add water) pancake mix, Jiffy mix or Bisquick

1 cup grated sharp cheddar cheese

 

Preaheat oven to 400°F.  In a large skillet brown ground beef with onion over medium heat until no longer pink, drain fat and add beans and taco season packet.  Combine well and simmer fifteen minutes.  Meanwhile, in a small bowl whisk eggs and milk with pancake mix until smooth.

 

Grease two deep dish 9 inch pie pans (or use one 9”X13” baking pan).  Divide meat mixture between both pie pans and sprinkle each one with half cup of cheese.  Carefully pour milk and egg mixture over both pies and bake approximately 25 minutes until top is set.  Allow to cool 15 minutes prior to serving.  Makes 16 servings.

 

*Don’t forget to use your special milk as it works perfectly in this recipe.

 

This pie is wonderful topped with shredded lettuce, sliced black olives, dollop of sour cream and some spicy salsa.  Leftovers reheat nicely and the best thing about this recipe is you that you can freeze one pie to thaw and bake later or do a large baking pan if you want leftovers through the week.  This is one of those recipes that takes a few ingredients and really gets a lot of mileage out of them.  The beans not only extend the ground beef, but they also add flavor and fiber, which we all need.  It is full of healthy proteins, fairly low in carbs and is absolutely delicious.  I hope you try this one.

 

Investment Cooking For The Win! – Chili!

 

This is definitely the time of year when I appreciated a hot steaming bowl of chili, however there are so many more things I do with chili than to just eat it in a bowl.  I will often use it to make a nice variety of other main dishes that are sure to please.  First we start with a good recipe that is easy and doesn’t cost a lot of money to make.

 

Chili Con Carne

 

1½ cups dry pinto or kidney beans

1 cup dry black beans

1 lb. lean ground beef, pork or turkey

1 small onion, diced

1 Tbs. olive oil

1 15 oz. can tomato sauce

1 15 oz. can diced tomatoes and green chiles

1 envelope chili seasoning

 

Sort, rinse and soak beans overnight in cool water.  Drain and place in large slow cooker.  Cover with warm water and cook on high for 4 hours.  Stir occasionally adding water if needed.  Once beans are tender, brown meat and onions in olive oil.  Drain off any fat and place in slow cooker.  Add remaining ingredients and stir to thoroughly combine.  Cook additional two hours stirring occasionally.  Serve. 

You might want some cornbread to serve with this chili.

 

Cornbread

 

1 cup cornmeal

1 cup flour

1/4 cup sugar

1 Tbs. baking powder

1/2 tsp. salt

2 beaten eggs

1 cup milk

1/4 cup oil or melted butter

 

Mix your dry ingredients together in a large mixing bowl.  Add eggs, milk and oil stirring just to combine.  Pour batter into a lightly oiled 8" X 8" baking pan.  Bake 20 minutes in a preheated 425° oven or until a toothpick inserted in the center comes out clean. 

Now that you have a delicious pot of chili you can enjoy it as is or try some of these other tasty ideas.  We are taking the premise of Rice & Beans to a whole new level!

 

Loaded Nachos – spread a bag of tortilla chips onto a large baking sheet pan.  Top with a handful of grated cheese and then dollop with spoonfuls of chili.  Sprinkle another handful of grated cheese over the chili along with some diced onion, sliced black olives and diced Roma tomato or your drizzle with your favorite salsa.  Slide the pan into a preheated 400°F oven and allow to bake until cheese melts and chips just begin to brown.  Remove from oven and serve along with sour cream and guacamole or avocado slices. 

Rice Bowl – place a half cup of cooked rice in a bowl and top with a cup of hot chili.  Sprinkle with grated cheddar cheese and top with a dollop of sour cream.  Garnish with sliced green onion.

 

Tamale Pie – Fill a lightly oiled nine inch deep dish pie pan or an eight inch square pan with chili leaving one inch of space from the top edge.  You can stir in a cup of frozen corn into the chili first if you like.  Sprinkle half a cup of grated cheddar over the chili.  Mix up a batch of cornbread and spread batter over top of chili and cheese.  Bake in a preheated 400°F oven until chili is bubbly and cornbread is thoroughly cooked (test the center with a toothpick).  Remove from oven, sprinkle with another half cup of grated cheddar and allow to cool at least fifteen minutes before serving.  Top with a dollop of sour cream if desired. 

Chili Dogs – Toast four hotdog buns.  Slice four beef franks in half, not quite all the way through, and pan fry.  Place a frank on each bun and top with a couple spoonfuls of hot chili, a sprinkle of cheese and diced onion. 

Chili Stuffed Baked Potato – Bake four medium potatoes until tender, split and fluff the insides with a fork.  Add a bit of butter to the potato, salt and pepper.  Top with a few spoonfuls of hot chili, sprinkle with some cheese and add a dollop of sour cream.  Garnish with some sliced green onions. 

Taco Salad – place two cups of salad greens onto a plate.  Top with a cup of hot chili.  Sprinkle with cheese and drizzle with salsa.  Add sliced olives, diced tomato, sliced green onions, and then drizzle with ranch salad dressing.

 

This is rice & beans I can live with!

Leftover chili also makes an excellent filling for a cheese omelet.  Use up leftover chili by adding it to a batch of beef and bean burrito filling or stir it into a pot of taco soup.  Enjoy!

 

 

Soups On! Part II!

 

One of the easiest and most efficient budget stretchers is to make soup.  I have made soup as one of our weekly meals for years and not only does it save me money but it also allows me to use up items in the fridge that otherwise might go to waste.  Soups are hearty, nutritious, hydrating and delicious.  They are also easy to make.

 

Cream of Broccoli Soup

 

2 medium potatoes, peeled & finely diced

1 16 oz. bag frozen chopped broccoli

½ cup onion, finely chopped

2 cups vegetable broth

1 cup grated sharp cheddar cheese

2 cups whole milk

Salt & pepper

 

Cook potatoes, broccoli and onion in vegetable broth until vegetables are fork tender.  Remove from heat and mash potato mixture.  Stir in cheese and milk.  Return to heat and bring to a slight boil.  At this time use an immersion blender to make soup smooth and creamy.  Season to taste with salt and pepper.  Makes 4 to 6 servings.

 

This soup is a family favorite, even for kids who might balk at eating their veggies.  I often had a hard time having enough leftovers for my lunch the next day.

 

Unstuffed Bell Pepper Soup

 

1 large bell pepper, chopped

½ medium onion, diced

½ pound lean ground beef, browned and drained

1 carrot, peeled and sliced

1 can cut green beans, undrained

1 jar marinara sauce

2 cups beef broth

1 -2 tsp. minced garlic

1 tsp. dried basil

Salt & pepper to taste

2 cups rice, cooked

½ cup grated mozzarella cheese

 

Place all ingredients, except rice and cheese into slow cooker.  Cook on high for four hours or low for eight hours.  When ready to serve place ¼ cup of rice in bottom of soup bowl and ladle hot soup over the top.  Top with grated cheese.  Serves 8.

 

I love that this soup only uses a half pound of ground beef, you could also use ground pork, making it very economical.  With all of these delicious ingredients it is also very flavorful.

 

Pork Basil Soup

 

2 pork loin chops, thinly sliced

1/2 small onion, thinly sliced

1 can water chestnuts, rinsed and drained

1 can coconut milk

2 cups chicken broth

2 cups shredded coleslaw mix

2 tsp. minced garlic

1 Tbs. dried basil

2 Tbs. soy sauce

1 Tbs. sciracha sauce (optional)

1 Tbs. olive oil

 

In a large pot over medium heat place oil.  Heat to coat pan, add pork and onions and cook until no longer pink and onions are soft.  Add remaining ingredients.  Fill coconut milk can with warm water and add to soup.  Stir well and simmer about 20 minutes.

 

This soup is wonderful on its own and you can also serve it with rice to make it an even heartier meal.  I will often serve eggrolls or spring rolls to complete this meal.

 

These are three really delicious soups that are definitely not boring and will fill you up.  Add a simple green salad and bread to make it a well rounded meal sure to satisfy.  I think it is important when you are trying to stretch your budget to do our best to keep meals interesting.  If you need additional soup ideas and recipes check out Soups On! for more inspiration.

 

Depression Era Recipe - My Version Of The Poor Man's Meal

 

This is a simple meal you can put together quickly using just a few inexpensive ingredients.  I happened to have a couple leftover hotdogs in the refrigerator one day so I decided to make the depression era "poor man's meal".  I simply scrubbed up a couple potatoes and diced them along with a little bit of onion I had.  I also had a little bit of carrot so I diced it up and added it to the mix.  I fried the potatoes, carrot and onion in a skillet with some rendered bacon fat I had in the refrigerator until they were tender and beginning to crisp up.  Then I thinly sliced the two hotdogs and added them to the pan.  Once those were beginning to crisp up I added salt and pepper to taste.  It made enough for two to three people and it was quite good.  Smoked or polish sausage would be nice in this as well.  I would definitely make this again.

 

Easy Lemon Poundcake

 

This is actually a repost of a repost, but it is a good one.  If you need a quick dessert or even a food gift I've got you covered with this one.  Click here to enjoy!  You will not be disappointed.

 

Easy, Quick & Thrifty Main Dish

 

With the rising prices on groceries I've been thinking a lot about coming up with super thrifty meal ideas that just about anyone would probably enjoy.   Here is something we came up with recently and it uses the Knorr rice or pasta sides that come in a pouch.  You could also use Rica-a-roni or Pasta-roni or the store brand equivalent too.

 

This one with ground beef was really good
We are excited to try some other combinations

I took one of the pouches, half a pound of ground meat, a cup of cooked rice and two cups of water and created a meal that could easily feed four people.  This one I chose was the Spanish rice flavor.  I browned some ground beef, but you could also use ground pork, chicken or turkey and then drained away most of the fat.  Then I added in the two cups of water and the contents of the pouch stirring it all together.  I reduced the heat to medium low on my burner and once it began to bubble I put a lid on my pot and set the time for 7 minutes.  Once that was done I removed the pot from the burner and stirred in the cup of cooked rice, replaced the lid and let it sit an additional 5 minutes.  Then it was ready to serve.

 

I had a bit of leftover grated cheese to use as a topping

The nice thing about this dish is it comes together very quickly and it is super easy to prepare.  It is also very versatile.  If you don't want or don't have meat you can leave it out or you can use pretty much any canned meat you may have on hand.  Plus you can dress it up any way you like.  We topped this with some shredded cheese or sour cream would be nice as well.  Or just plain was fine too.  Normally I find these side dish pouches to be rather soupy and overly salty, but by adding the extra cup of rice it really balances out the saltiness plus it extends it nicely into a main dish instead of just a side plus it wasn't soupy, it was actually perfect.  We really enjoyed it.  My daughter really liked this and it is something she can easily make.

 

A simple salad of spinach, slice mushrooms & grape tomatoes

I'm noticing these pouches are staying at around a dollar each at the stores right now so price wise I think it is a really great bargain.  The store brand Rice-a-roni versions are slightly less.  Just a quick and thrifty meal idea you can put together with a green salad or a canned or frozen veggie on the side.  Or depending on which flavor you use you could even put the veggie in with the dish for a one pot meal.  We have decided to incorporate these into our meal planning on a semi regular basis.

 

Why I Bought 10 Cake Mixes

 

A couple weeks ago Fred Meyer had their Betty Crocker cake mixes on sale (loss leader) for 75¢ a box if you bought ten.  So I bought ten in a variety of flavors.  Why did I buy so many cake mixes, you ask?  Because of the holidays and because I can use them to make cake mix cookies!  Last year I came up with a bunch of quick, easy and thrifty cookie recipes that make about two dozen cookies per batch:

 

Lemon Drop Cookies

Confetti Sugar Cookies

"Andes" Candy Cookies

Death By Chocolate Cookies

Peanut Butter Cookies

Snickerdoodle Cookies

Red Velvet Cookies

Pumpkin Spice Cookies

White Chocolate Chip Nut Cookies

 

Did any of you make some of these cookies?  Which one was your favorite?  Do you plan to make more this year?

 

Dinner Rolls Or Biscuits?

I asked my youngest if I should make dinner rolls or biscuits this year to have with our Thanksgiving Day dinner and without hesitation she said dinner rolls.  My kiddos love my homemade dinner rolls and I love to make them.  I thought I should share my recipe with you again as it has been a bit since I did.  Click here to see my recipe.  And if you want biscuits click here.  And enjoy!

 

Brine Your Turkey

 

I thought it might be a good idea with the holidays coming up that we revisit an old post where I talk about brining a turkey.  If you have never brined your bird before popping it into the oven I strongly recommend you try it.  We started brining our turkeys several years ago and they turn out tender, juicy and delicious.  And the gravy!  Oh my goodness, you just want to drink it.  If you are at all interested in this process click here.