All posts by BudgetEpicurean

Long-time student turned young adult with varied interests, mostly food and frugality. Pursuing wealth so I can help others pursue health.
Comfort food, Crock pot, Less than 5, Main Dishes, Slow cooker

Pulled Pork Burritoes

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Burritos are a staple in my house, I’d say we have them at least once a week if not more often.  They are just so simple to put together, yet always delicious and hit the spot.  You can use basically any meat you have, just add rice and beans to bulk it up, and whatever toppings you prefer.

These burritos use pulled pork, with or without BBQ sauce, of which you should have plenty if you’re doing One Week of Meals from One Pork Roast.  I would recommend the BBQ, but it is not required. And of course, always customize to your preferences.

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Ingredients:

  • 1 large tortilla
  • 1/2-1/4 cup pulled pork
  • 1/4 can pinto beans
  • 1/2 an avocado
  • 1/4 cup cooked rice
  • Sprinkle of shredded cheddar

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Step 1: Put the pork loin in a slow cooker with about 1/2 cup of liquid. You can use beer, cola, or stock.  Cook on low for about 8 hours, it won’t hurt to go a little shorter or longer. Shred the meat with 2 forks. If you want BBQ pulled pork, add 1-2 cups sauce and cook another hour.

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Step 2: Layer all your ingredients in the tortilla. Make sure there’s a good distribution so that once you roll it up, you get a little of everything in each bite!

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Step 3: The best way to roll is to flip 2 opposing sides in just about 2 inches. Fold the corners over on both sides.  Then take one open end and roll it towards the other, scooping the fillings under. Roll it tight, and enjoy!

 

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Comfort food, Healthy, Main Dishes, Pasta

Pork Lo Mein Stir Fry

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If there’s one food I’m pretty sure I could eat every single day forever, it would be Chinese food.  There is so much variety; you can have pork, chicken, steak, shrimp, tofu.  Almost every vegetable tastes better fried in a wok with soy sauce on it.  And seriously, rice is amazing.  Put anything on top of it and it’s better than it was alone.  Or you can have noodles instead. Or both!

Speaking of noodles, Chinese lo mein is always so delicious, do you ever wonder why?  (Besides the week’s worth of salt and addictive MSG)  I think it’s the slurping you get to do, one noodle at a time or swirl a big batch around a fork and shove it all in. But it is so easy to make at home! You don’t have to buy special noodles either, plain spaghetti will do in a pinch.

This recipe uses diced pork, and is very flexible. You can use ground meat instead, or use a different type. You can also sub in tofu for the vegetarian crowd. And for the vegetables, I used zucchini, onion, and green bell pepper, but you can add whatever you happen to like and have at home. Try edamame, carrots, mushrooms, cabbage, or more exotic things like baby corn, sprouts, or bamboo.

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Ingredients:

  • 1 cup diced pork meat
  • 1 1/2 cup chopped veggies of choice
  • 1 pound noodles
  • 2 tbsp olive oil or butter
  • 1/4 cup soy sauce
  • 2-3 tbsp fish sauce (if you have it)
  • 2-3 tbsp lemon or lime juice, or rice vinegar
  • 1 tbsp flour or cornstarch if you want a thicker sauce
  • Optional to serve: hot pepper, sriracha, lime wedges, diced fresh herbs, crushed peanuts or cashews

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Step 1: In a hot frying pan, melt the butter or olive oil and cook the pork until browned on all sides. In a separate pan, boil the noodles per directions on package, and drain.

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Step 2: Remove the pork to a plate and add the vegetables. Stir fry on medium high heat until cooked throughout and beginning to brown, about 3-5 minutes.

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Step 3: Add the soy sauce, fish sauce if using, lemon or lime, and any other spices you want (Sriracha lovers?). Mix well to coat the veggies, add the pork back to the pan. Add the cornstarch and mix well if you want a thicker sauce.

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Step 4: Serve over the noodles with your desired toppings!

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Comfort food, Main Dishes, Slow cooker

BBQ Pulled Pork Quesadillas

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It’s no secret that I love my slow cooker. We’ve been through a lot together, at least 4 houses, half a decade, and many many delicious home cooked meals. And hopefully many more to come! One of my favorite meals for totally hands-off cooking that tastes magical is slow cooker pulled pork. A roast, an onion, some beer or broth and a little bit of time, and you have a delicious pot of meat that falls apart and tastes like you spent hours perfecting it.

BBQ Pulled Pork Quesadillas

As if barbeque pulled pork couldn’t get any better, here is another way to use that meaty, juicy goodness.  I love a classic BBQ pulled pork sandwich on a thick bun with heaps of shredded cheese, but you can only have so many in one week.  So after you’ve made a big tasty roast, save some for later, for this in particular!  Makes one huge quesadilla, enough for 2.

BBQ Pulled Pork Quesadillas

Ingredients:

  • 2 flour tortillas
  • 1/2 cup pulled pork
  • 4 tbsp cooked rice
  • 2 slices tomato (or 2 tbsp salsa)
  • 1/2 avocado
  • 4 tbsp pinto or black beans
  • Cooking spray
  • Shredded mixed cheese
  • Optional: sour cream or plain Greek yogurt

BBQ Pulled Pork Quesadillas

Step 1: Grease a large frying pan and heat it to medium high.  Lay out one tortilla, and layer on the pork, rice, beans, tomato, avocado, and some cheese. Cover with the other tortilla.

BBQ Pulled Pork Quesadillas

Step 2: Depending on the size of your pan, either transfer the whole tortilla, or cut into halves or quarters. Cook in the pan about 3-4 minutes, until brown and crispy. Carefully flip, and cook on the other side.

BBQ Pulled Pork Quesadillas

Step 3: Transfer to a plate, serve with sour cream or greek yogurt, more cheese and salsa.

 

 

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Casseroles, Comfort food, Finances, Healthy, Less than 5, Main Dishes, Side dishes, Slow cooker, Sneaky Healthy

Slow Cooker Pork and Broccoli Rice Casserole

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Sometimes, you just can’t. Can’t even. Can’t even think about running to the store, slaving over a hot stove, balancing a meal or a checkbook.

But your tummy is growling, your spouse is complaining, your kids are whining, your friends are coming over for dinner.

Enter the slow cooker.

It is a savior for anyone rushed for time (and who isn’t??) or tight on cash (can I get an AMEN!) or doesn’t love to cook (can’t say I feel it all the time, but there are days…) or lives alone, or feeds a family of ten, or… you get my point. I flipping love the things.

You can get a tiny 2 or 3 quart slow cooker for single or double cooking. You can get a giant 8 or 10 quart workhorse for crowds and big appetites, you can get multiple crocks in one base for buffet style hands off cooking. I kinda want one of those now… The point is, if you don’t have one you should get one!

This recipe is super simple, a classic favorite I pull out time and again.  I used pulled pork here because that is what I built into this week’s meal plan, but you could just as easily use shredded chicken, steak, tofu, etc.

Slow Cooker Pork and Broccoli Rice Casserole

It involves items I nearly always have around the house, including frozen veggies and brown rice.  Feel free to use white rice, or wild rice, or even crazy things like quinoa or couscous instead. You can also substitute any other frozen veggie you are partial to if broccoli just doesn’t do it for ya.  And if you’re feeling extra crazy and decadent, use milk instead of water, and toss on some shredded cheese at the end, just before serving.

Slow Cooker Pork and Broccoli Rice Casserole

Ingredients:

  • 1 cup shredded cooked pork
  • 1 cup brown rice
  • 1 1/2 cups milk / water / broth
  • 2 cups frozen broccoli (or veggie of choice)

Optional: shredded cheese

Slow Cooker Pork and Broccoli Rice Casserole

Step 1: Put all the ingredients in the slow cooker.  Cook on low for 6-8 hours or more, or high for at least 2 hours (to thaw the veggies).  Alternatively, you could put this in a baking pan and bake at 350 for 2 hours (1 if you use fresh and not frozen veg).

 

 

What are your favorite slow cooker meals??

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Casseroles, Comfort food, Healthy, Less than 5, Uncategorized

Italian Pork Chops

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Everyone who is a fan of recipes that are cheap, and quick, and take less than 5 ingredients, raise your hand!

Ok now put your hand back on your mouse or keyboard, so you can keep scrolling and read your newest favorite weeknight recipe.

Italian Pork and Veggies

This recipe kind of just happened one day; I had a bottle of Italian dressing in my refrigerator, as I often do. I had also picked up a “family pack” of boneless pork chops and separated them into 2-per-bag zip locks. (HUGE money saving tip if you’re cooking for one or two! Buy in bulk to save $/per pound, then parcel it out into meal-sized bags and freeze.)

Since I also always keep cans of diced tomatoes in the pantry, and bags of frozen veggies in the freezer, this meal came together in a snap! With supreme flexibility (Green beans and zucchini, no? How about broccoli, carrots, cauliflower, or onions? Boneless, bone in, doesn’t matter. Or use chicken! Or shrimp. Or tofu, why not), healthy options galore, and a very low price point (I’d estimate $2 per meal for 4 meals), this is a go-to recipe in my repertoire.

Italian Pork Over Rice

Ingredients:

  • 2 pork chops
  • 1 cup vegetables of choice
  • 1 can diced tomatoes
  • 1/4 cup italian dressing

Italian Dressing Pork Chops

Step 1: Put the pork chops and the Italian dressing in a frying pan, and cook on medium heat for 7-9 minutes, until browned on one side.  Flip and cook 5-7 minutes until brown on the other side. You will have to decide when to add the vegetables based on whether you use fresh crispy ones (broccoli, carrots) vs softer or frozen ones (peas, fresh green beans, zucchini).

Easy Weeknight Pork and Veggies

Step 2: Add the canned tomatoes with juice and any other vegetables at this point. Simmer for 4-6 minutes, until heated through. Serve like this for a low-carb meal, or serve over rice or with baked potatoes on the side.

 

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Breakfast, Finances, Healthy, Less than 5, Vegetarian

Chocolate peanut butter banana oatmeal

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Are you looking for a super quick breakfast recipe?  A breakfast that takes less than 5 minutes to make, is packed full of protein, and costs less than $1?  Can I get a HEALTH YEAH!

Oatmeal is one of my favorite breakfast staples, for so many reasons.  Oats are full of fiber to keep you full all day, so you don’t get the early afternoon munchies.  Oats also contain several micronutrients such as manganese, selenium, phosphorus, fiber, magnesium, and zinc.

And, not to mention, oats are dirt cheap!  You can get a huge tub for like $5.  Talk about affordable meals.  Oh, and if you get the quick-cook kind, you just need a minute or two in the microwave and bam, you’re ready for the day.

All you have to do is keep these ingredients around the house, and you can whip up a super healthy breakfast for under a dollar in under 5 minutes.  No more excuses for having just coffee in the morning, you can fill your belly all morning long with healthy whole foods with the push of a microwave button. You can even blend all the ingredients for a thick breakfast smoothie instead.

Cocoa PB Banana Oatmeal

Ingredients:

  • 1/2 cup oats
  • 1/2 large banana
  • 1 tsp cocoa powder
  • 1 tbsp peanut butter
  • 3/4 cup milk and/or water

Chocolate peanut butter banana oatmeal

Step 1: Cut or mash the banana in a bowl.  Add the oats and cocoa powder (more if you really want it chocolatey!), and then add the water and/or milk.  Add slightly more or less depending on the consistency you want.

Peanut butter banana oatmeal

Step 2: Microwave for 1 – 2 minutes, give it a good stir.  Add more liquid if needed, or another sprinkle of cocoa on top.  Breathe in the delicious cocoa smells, and dig in!

This is almost Elvis worthy.  All it’s missing is some bacon to be a breakfast fit for the King.  But that seems like a little bit too far… but if you want to try it out, rock it.  And let me know how it goes!

[amd-zlrecipe-recipe:61]

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Finances, Healthy, Main Dishes, Pasta, Uncategorized, Vegetarian

Quick & Easy “Cheater” Pad Thai + Peanut Sauce

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Sometimes you just want something different, but also cheap, and sorta healthy. Oh, and really easy to make. Sounds like so many recipes you know right? If you’re laughing like I was while writing that, you’re in the right place. Finding recipes that hit the “sweet spot” of the trifecta: price, time, health, is a tall order.

Luckily, this recipe is one of them!

Pad Thai is probably the most famous dish outside of Thailand, and for good reason. Thailand is snack in the middle of the indochina peninsula, with a tropical climate and a lot of ocean front property. (Which comes with a lot of hurricanes and water damage, so don’t jump on that time share just yet…) This warm climate and water access combines to create a very healthy ethnic cuisine based around coconut, fish, rice, chilies, tons of spices, and tropical fruits like lemons and limes.

Authentic Pad Thai involves homemade rice noodles, hours of stewing and many ingredients common on the mainland but sometimes difficult to find and/or pricey elsewhere. This recipe is for the “cheater” who loves the flavors of Thai but doesn’t want to shell out for take-out, or spend hours in the kitchen.

You can expand this recipe to include other protein sources like tofu, chicken, or shrimp. You can also add any fresh herbs like mint or cilantro or basil, or change up the vegetables to ones that you like. You can add chilies or Thai chili paste or Sriracha to get to your preferred level of spice.

This recipe is the simplest you can make it, multiply the ingredients by the number of people you want to feed. You can easily cook for one, or for twenty. Take this bare bones recipe, try it once or twice until you’re comfortable, then make it your own! And tell me all about it in the comments.

Pad Thai with Peanut Sauce

Ingredients (per person):

  • 1/4 package rice or soba noodles (or linguini)
  • 1/4 small cabbage, shredded
  • 1 carrot, shredded
  • 1 egg, scrambled or not
  • 1 tbsp peanut butter (or other nut butter)
  • 1 tbsp soy sauce and/or fish sauce
  • 2 tbsp lime juice or vinegar
  • 1 tbsp olive oil / coconut oil
  • Optional: green onion, cilantro, sriracha, chopped cilantro, chilie slices, crushed peanuts, bean sprouts

Pad Thai with Peanut Sauce and Egg

Step 1: Cook the noodles according to the package, rinse and drain and set aside.

Pad Thai with Peanut Sauce

Step 2: Shred the carrot and cabbage, and add to a frying pan with a tbsp olive oil and/or stock. Cover and cook on low for 10-15 minutes, until cabbage is wilted and opaque.

Pad Thai with Peanut Sauce

Step 3: In a bowl, mix the peanut butter, soy sauce, and lime juice. Cook the egg as you like, whether you want it scrambled or with the yolk still dippy.

Step 4: Put some noodles on a plate, add a scoop of cooked veggies, and drizzle with the sauce. If you like, add optional toppings, and your egg. Enjoy!

[amd-zlrecipe-recipe:60]

How do you make this recipe yours?

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Appetizers, Casseroles, Healthy, Main Dishes, Side dishes, Vegetarian

Stuffed Zucchini Boats

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With the end of summer and onset of fall, summer fruits and vegetables begin to close down shop. The last of the tomatoes are ripening on the vine, the peppers are turning red, and the final enormous baseball bat sized zucchini are finally the last of the crop with no more flowers in sight. If you’ve exhausted the number of times you can make stir fry, or latkes, or zoodles, and have bags full of shredded zucchini in the freezer for later, here is a great recipe to make zucchini taste brand new to close out the season!

This recipe has a lovely presentation, and will make people think you’re a master chef who spent hours in the kitchen. In truth this takes about 10 minutes of prep and assembly, then you simply bake it until ready. You can easily make this vegetarian by omitting the ground turkey and using tofu or lentils or some other kind of bean / meat substitute.

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Ingredients:

  • 1 large or 2 smaller zucchini, cored
  • 1 egg
  • 1 pound ground turkey
  • 1/2 cup cooked rice
  • 1/2 cup bread crumbs
  • 1/2 cup salsa (optional but recommended)
  • Optional: spices to taste

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Step 1: Cut the zucchini in half length wise, and use a knife or spoon to scrape out the inside core. Make sure you remove all the seeds, but you can save the pulp to add to the stuffing.

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Step 2: In a bowl, mix the cooked rice and meat (or beans, tofu, etc) with the pieces of zucchini pulp and salsa. Add the eggs and bread crumbs and any spices you want and mix well.

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Step 3: Spoon the stuffing mixture back into the hollowed out zucchini boats.

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Step 4: Bake face-up on a baking sheet in an oven set to 350 for about 25-30 minutes, until zucchini is soft enough to pierce with a fork and stuffing is slightly crunchy on top.

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That’s all there is to it! You can sprinkle on a bit of Parmesan cheese or garlic salt right before serving, or add extra salsa on top. You can sneak extra veggies in there too, I added a few bites of some roasted beets I had in the refrigerator, as you can see by the lovely pink color.

 

[amd-zlrecipe-recipe:59]

 

 

 

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Casseroles, Comfort food, Main Dishes

Spicy Chicken Bacon Stir Fry

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Ever come home after a long day, when you are mentally and physically exhausted, and starving because you probably only had a coffee all day long, and you want good home cooked food but you just can’t… and someone else cooked for you?!?

BEST DAY EVER, am I right??

Well, I will tell anyone who stands still long enough to listen that I’m the luckiest lady alive, and my now-husband (still makes me a bit giddy to say that) is an amazing chef when he wants to be, or is forced. 😉

So let me assure you, this recipe is easy to make, and man-tested and approved. Any son, teen, boyfriend, husband, neighbor, ex, whatever, is sure to love it. I mean, basically anyone who loves bacon will love this, so you’re set. (I’m so sorry vegetarians, vegans, and anyone who doesn’t or can’t eat bacon. I’ll post one for you next time!)

spicy chicken bacon stir fry

Ingredients:

  • 1  boneless chicken breast
  • 1/2 pound thick cut bacon
  • 2 cups cooked rice
  • 1/4 cup soy sauce
  • 2-3 tbsp balsamic vinegar
  • 1 small chili pepper (jalapeno, cayenne, or serrano works well)
  • Optional: you could add a cup of extra diced veggies, stir fry is very forgiving. Try cabbage, bell pepper, mushrooms, onions, carrots…)

Step 1: Cook the rice as needed, set aside to cool (or use leftover rice).  In a frying pan, cook the bacon until crisp. Set aside on paper towels to drain, and crumble.

Step 2: Pour out bacon grease, leaving about 1 tbsp in the pan. Cook the chicken until browned on both sides, remove and slice thinly or shred.

chicken bacon stir fry

Step 3: In the frying pan, add the soy sauce and balsamic, cook the peppers (and any other veggies you add) until fragrant, about 5-9 minutes. Add the rice, and mix well. Add the chicken and bacon back in, mix well and serve!  With a salad or some steamed veggies on the side, this is a perfectly delicious meal.

 

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Appetizers, Healthy, Side dishes, Snacks, Vegan, Vegetarian

Refrigerator Pickles

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Just imagine biting into the perfect pickle. It is softened, but still crunchy, with a tangy note accented with just a touch of sweetness and an after-bite of pepper. The delicious, fresh taste of summer, to be had any time you have a hankering! I have some awesome news, friends, you are capable of making your very own pickles! Yes, you!

You don’t have to buy sad, soggy pickles that were jarred in a factory months ago. And it doesn’t have to take hours of boiling water and hard work, expensive or obscure pickling spice mixes, or waiting months for the pickling process to be complete.  You can have the fresh, irresistible crunch of summer time bounty any time you want it, within hours, and using items you likely already have in the house. Well, as long as you stock your refrigerator with these pickles!

Refrigerator pickles in containers

My family always had these in spades during summer and fall, they are the perfect side dish, topping to burgers or hot dogs, or snacks eaten right out of the bowl by the handful. I have also heard them called “Dutch Pickles” by some crazy people.

They are also quite easy to customize. If you don’t like super puckery pickles, go easier on the vinegar and use more water. If you’re the sweet pickle kinda person, I will try not to judge you too much as you add up to a 1/2 cup of sugar. If you gag at the taste of black pepper, leave it out. If black pepper is for wussies, feel free to pop a jalapeno or habanero into the mix! You can also add other herbs and flavors like garlic cloves, fresh dill, sliced peppers, or mustard seed.

Whether you call them Refrigerator Pickles, or Dutch Pickles, or just pickles, you should definitely make this recipe at least once in your life! They are able to be eaten within an hour, best after 6-8 hours, and will keep in the refrigerator for several weeks. Though after you get a taste, I doubt they will last that long. 😉

Refrigerator pickles ingredients

Ingredients (1 quart):

  • 1 large cucumber or several smaller (about 2 cups)
  • 1/2 white onion, thinly sliced
  • 1 tbsp white sugar
  • 3/4 cup water
  • 1/4 – 3/4 cup vinegar (to taste)
  • Black pepper & salt to taste
  • Optional: thinly sliced radishes/ zucchini / carrot/ peppers

Quart of pickles

Step 1: Slice your cucumber and onion as thinly as humanly possible! If you are using other veggies, slice those up thin as well. Be very careful and be aware of knife safety of course, or use a mandoline if you have one. This is important to get all the lovely juices distributed as quickly as possible to pickle your veggies!

Pickles!

Step 2: Heat the water just to boiling, and dissolve the sugar. Press your cucumbers and onion in layers into a quart container, adding black pepper and salt as you go. Add the vinegar to the water and pour it all over the pickles.

Pickles fresh from the refrigerator

Step 3: Wait about 8 hours to overnight or longer. Now you have the perfect summer snack! Eat them straight from the jar, pile them onto sandwiches, burgers, hot dogs, tacos, or dice them and add to potato or tuna salads. These delicious pickles are a great way to enjoy summer’s bounty, and will keep long after the cold chill of autumn rolls in.

And did I mention this recipe is fat-free, vegan, gluten-free, and barely 100 calories even if you eat the whole quart in one sitting?!? I won’t tell if you don’t…

 

[amd-zlrecipe-recipe:58]

 

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