Category Archives: Casseroles

Weekly Eating – 10/10

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Ha, do y’all remember those commercials for 10-10-220? This week’s date made me think of it. Sheesh, I’m old…

Wow, there is so much going on in this with the grungy guy, the flirty lady, the cops and donuts routine… we won’t go there. Has anyone actually used this? Does it still work? No I kind of want to make a call to, say, Ecuador or Kazhakistan just to see.

 

Monday:

Breakfast – granola bar

Lunch – mason jar salad

Dinner – Buffalo chicken grilled cheese & soup

I saw this recipe online somewhere last week, and knew I had to have it! We had plenty of shredded cooked chicken from a whole one I roasted in the crock pot. I added in some Ranch and Yum Yum Sauce too, because why not?

I had mine with some homemade chicken noodle soup, and the boy had some tomato soup with his. They were quite tasty!

Tuesday:

Breakfast – 2 scrambled eggs on toast

Lunch – Cabbage vegetable soup, actually very flavorful and like, 20 calories per bowl! I may have had a few…

Dinner – Burritoes. Because there is never a bad time for a burrito.

Snack – M&Ms, peach yogurt

Wednesday:

Breakfast – Chocolate peanut butter bar & yogurt

Lunch – Black beans & rice. I had made about a half pound of black beans from dried over the weekend, so combined with some leftover brown rice this is a super simple lunch I pack quite often.

Dinner – Lemon Honey Chicken Breasts in the slow cooker with steamed veggies & potatoes. I didn’t get a picture of this one, mostly because we were hungry and ate it too fast, but also it just wasn’t pretty. But it tasted good! Just 2 chicken breasts on low in the crock pot all day with a dash of lemon and a drizzle of honey.

Snack – raw veggies & blender hummus

Thursday:

Breakfast – 2 scrambled eggs on toast. For whatever reason, I’ve been in a scrambled eggs mood this week.  ¯\_(ツ)_/¯

Lunch – Homemade chicken noodle soup <3

Dinner – Stir Fry! Stir Thursday… Stursday? I sorta cheated and used a pre-packaged mix for this. But ya know, sometimes you just don’t want to chop a bunch of veggies, and it would also be more expensive for me to buy a tiny quantity of snow peas, carrot, broccoli slaw, etc. So when I saw this on sale, of course I snagged it.

I had some shredded chicken still left from my whole chicken, and between  the veg and chicken it was the perfect amount of food for the two of us. I made a big batch of brown rice in the rice cooker, and kept the rest in the fridge for later meals.

Snack – Granola bar

Friday:

Breakfast – scrambled egg wrap with salsa

Lunch – Rice & beans, mason jar salad

Dinner – Friday the 13th party! This is the only Friday the 13th all year, and it just so happens to be in October. So we decided to have a fall/Halloween dinner party for the occasion. It was a small affair, with good food, corn hole, good conversation and a lot of laughs.

I roasted 2 big pork loins, along with some potatoes with rosemary and acorn squash with nutmeg. Some homemade stuffing, homemade sauerkraut, and whole wheat dinner rolls rounded out the meal. It was quite tasty, if I do say so myself!

I also had made some rosemary lemonade (since I have a gigantic rosemary bush by the mailbox that needs harvesting), and a special spooky rum punch.

The Weekend

I decided to finally stop procrastinating and bake something to welcome a few new neighbors. In the past 2 months, 3 houses on our block had been sold, and I desperately wanted to welcome them to the ‘hood. So I took some applesauce I had made last weekend, and turned it into cinnamon apple muffins! Everyone knows the quickest way to befriend someone is to feed them. 🙂

Sunday was quite productive too, I did some recording (potentially some exciting announcements coming soon…) and along with the muffins made a huge batch of my #1 recipe: Buffalo chicken potato bake.

Also prepped several mason jar salads, and a pitcher of smoothie for quick breakfasts. Cleaned out the refrigerator of some very old stowaways (green tomato salsa… from Connecticut? Ew!) and took everything out of the freezer, reorganized it, and made the rest of the month’s meal plan based off of what we have. Phew!

Food Total: $166.04 (less booze = $67.35!)

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

Ouch… But we were having a fall/Halloween/Friday the 13th party, so I stocked up on several seasonal and variety packs of beer and some wine. I also picked up some dry ice, to make the punch extra bubbly and spooky. There was also a good price on honey, and since we want to dabble in making mead I grabbed some, so about $20 of that is honey. Without the party costs, food this week was actually way below budget!

There were some great sales on chicken breasts, so even though they weren’t on the meal plan I snagged a few. We can adapt the weekend or next week’s meals or freeze as needed. I also found a great discount on 70/30 ground beef, which we ALWAYS need, so I grabbed that too and froze it.

Lessons Learned

Honestly, in terms of what was on my grocery list this week, the cost was under $40! Not bad. But stocking up ahead of time when there are great sales is one of my favorite grocery tricks to keep overall spending and cost per meal low.

Another lesson here is that alcohol is not a frugal beverage! Of course, the best beverage choice is free: water. But we both enjoy a glass of red or a cold beer now and then, and especially in social situations. Sure, we could tell everyone to BYOB and maybe even get a few free leftover 6 packs, but I prefer to be generous when hosting. And hubs loves variety!

It did bring up the conversation of homebrewing again though. We might have to follow Mr. Picky Pincher’s lead on this one!

 

How about you guys, did you have a great week or a learning week?

Weekly Eating – 10/2

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Monday:

Breakfast – raisin oatmeal

Lunch – Faux pho! We had tons of leftover shrimp fettuccini with broccoli and carrots from last week, so I decided to remix the leftovers. I put about a cup of pasta in a mason jar with some of the veg and shrimp, and added a little bit of purple cabbage, a tbsp of white miso paste and tsp of chicken bouillon powder.

Don’t you just adore this little lunch box?! Get yours: http://amzn.to/2y7wXms

When it was lunch time, I just added hot water from our keurig machine at work, and shook it up. Side note, make very sure your lid is tightened prior to shaking! 😉 This was SO GOOD, and was a great way to make leftovers fresh. I could easily add other toppings too like fresh basil, chopped green onion, crushed peanuts, etc.

Dinner – leftovers! Shrimp fettuccini, just as is with some garlic powder. Fortunately I love this stuff, so I’m not tired of it yet. I also went grocery shopping and processed a huge volume of fresh veg into bags for the freezer, a GIANT pot of cabbage soup, and a jar of purple cabbage to become sauerkraut.

Tuesday:

Breakfast – coconut almond yogurt

Lunch – The other half of the hamandegger burger from Cowfish last week, plus a salad in a jar. This is my version of balance.

Dinner – Since it was National Taco Day, obvs we had tacos! I mixed some chicken breasts with cranberry juice and homemade Pepper Jelly in a crock pot, plus some rice, pinto beans, lettuce, hot sauce and plain Greek yogurt

Wednesday:

Breakfast – KIND bar

Lunch – free pizza at a work meeting!

Dinner – Ham & Scalloped Potatoes (but with a surprise layer of green cabbage! Because I have a lot, it is good for you, and I like it. Hubs was less than thrilled but ate it, bless his heart.)

Snack – fresh veg & blender hummus

Thursday:

Breakfast – made a new batch of the Chocolate Peanut Butter granola bars! These will be appearing a lot the next few weeks.

Lunch – Cabbage & Veggie Soup: chock full of all kinds of veggies, tomato juice, and nutrition

Dinner – I harvested the last of my basil plant to make a big batch of blender pesto. I served it over the last of the massive vat of Shrimp Fettuccini with Carrots & Broccoli to make it feel totally new. With a side of warm garlic bread, it really hit the spot!

Plus I had an extra cup of pesto leftover, which I popped in the freezer for later. At some point during the winter, I can pull it out for a nice warm taste of summer.

Friday:

Breakfast – homemade chocolate PB pretzel bar

Lunch – Mason jar salad

Dinner – I splurged a bit and met a friend for wine and apps after work. We went to a place called Town Hall Grill, and it was so cute! We just had a nice glass of wine to unwind from the week and catch up a bit, before she headed to dinner with her in-laws and I headed home to make a beef stir fry.

I used a bag of veggies I froze from Monday, a chunk of steak from an on-sale roast, and the remainder of the cooked pasta from last week’s Shrimp Fettuccini. Combined with some soy sauce, jalapeno hot sauce, and YumYum Sauce, it was by far the most delicious, frugal Stir Friday yet!

Snack – someone at work brought in M&Ms and peanut butter crackers. I gave in and had some, and it was actually a pretty great combo of sweet and salty

The Weekend

This weekend is the first weekend in like a month 1/2 that we aren’t going somewhere! We are excited to relax, but also have a lot of adulting to do, and some fun house projects we plan to start on. We want to build a nice trellis walkway in the backyard, and line the trail from fence to door to garden with gravel.

Also, we will be building a raised bed garden, for perhaps some fall planting and definitely prep for next spring. Cleaning out the gutters, if the ladder + hubs is tall enough. And if I get very motivated, I want to make several corn tacos with my Maseca, and make black bean breakfast tacos to freeze for the coming weeks.

 

Total: $58.78

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

This week I was quite proud of myself! I found several bags of clearance produce, where they sell for 0.99 regardless of what is in the bag. I got 3 bell peppers, 6 zucchini, and 4 yellow squash for $3. Between that and the dirt-cheap cabbage heads, we had TONS of fresh produce for barely $5.

I also finally got the motivation to make another batch of granola bars, which I desperately love the taste of. They are the perfect grab-and-go breakfasts, for when I don’t have time to make smoothies in a jar ahead, or a hot egg something. Plus a surplus of leftovers, all combined to make this a very frugal food week.

Lessons Learned

As much as I love going place and having people over, sometimes you need a no-plans weekend. Adulting is hard, and if you don’t stay on top of all the random chores and to-dos, then you will end up having to pay others to do your work and maintenance.

And as much as I’d love to have someone just show up and suddenly the laundry is done, the grass is cut, the landscaping is immaculate, and there are no dust bunnies to be found, I would much rather watch my savings account balance creep up, and dividends pile up in my investment accounts.

Disclaimer: Some links in some posts contain affiliate links. If you click and purchase something, at no extra cost to you this blog will get a small payment, to keep the lights on ’round here. Thanks!

How about you guys, did you have a great week or a learning week?

Venison Penne Alfredo

 

Oh man, of all the venison recipes I’ve tried so far, the pot pie and the breakfast hash, this one has to be my favorite! And honestly it is probably the easiest too, so double win!

Of course, this is an easily adjustable recipe. If you don’t like or don’t have venison, just sub ground beef, chicken, pork, or turkey. I used frozen vegetables because I always have some mixes around, but obviously if it is summer time and you have a medley of produce, use that instead.

Ingredients:

  • 1 pound ground venison sausage
  • 1 package frozen veggies (or any fresh, about 2 cups)
  • 1 white onion, diced
  • 2-3 garlic cloves (optional)
  • 1 jar alfredo sauce (or make your own!)
  • 1 pound pasta, shape of your choice

Step 1: Cook the onion and garlic in a tbsp of oil until fragrant, and the onion becomes transparent, about 4 minutes. Add the venison, and cook until fully browned, breaking up any chunks. Add the vegetables and cook until warm and softened. (This will depend upon fresh vs. frozen, and what types of veg you use)

Step 2: Meanwhile, boil the pasta 8-9 minutes, and drain. In the pan you boiled your pasta, put the drained pasta back in, and add the venison and vegetables. Pour the alfredo sauce on top, and mix it all together well. Add salt and pepper to taste.

And that’s it! You could add some Parmesan cheese on top too, for extra salty deliciousness. Enjoy your creamy bowl of yum!

Venison Penne Alfredo

Yield: 2 2-cup servings

Venison Penne Alfredo

Ingredients

  • 1 pound ground venison sausage
  • 1 package frozen veggies (or any fresh, about 2 cups)
  • 1 white onion, diced
  • 2-3 garlic cloves
  • 1 jar alfredo sauce (or make your own!)
  • 1 pound pasta, shape of your choice

Instructions

  1. Cook the onion and garlic in a tbsp of oil until fragrant, and the onion becomes transparent, about 4 minutes. Add the venison, and cook until fully browned, breaking up any chunks.
  2. Add the vegetables and cook until warm and softened. (this will depend upon fresh vs. frozen, and what types of veg you use)
  3. Meanwhile, boil the pasta 8-9 minutes, and drain. In the pan you boiled your pasta, put the drained pasta back in, and add the venison and vegetables.
  4. Pour the alfredo sauce on top, and mix it all together well. Add salt and pepper to taste.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/less-than-5/venison-penne-alfredo/

Venison Breakfast Hash

 

It is no secret that as a culture, we are now so far removed from where “food” comes from. Many millions of people, in America especially, but all over the world, grow up never seeing food grown or processed with their own eyes. The only way they ever interact with edibles is at the very end of a long chain. At a restaurant, or as packaged, refrigerated, cling-wrap, boxed up “food like product”.

Seven percent may not seem large, until you realize that is how many American adults think chocolate milk comes from brown cows. Yup, the Innovation Center of American Dairy did an actual survey on it. Let us just hope the vast majority of these people were kidding… after all, what about strawberry milk?

As the number of people who live on farms or identify as farmers shrinks, and the average size of a “farm” balloons with huge corporations, it is healthy to get back to the roots (literally) of food production. Google a local farm, and just go visit. I guarantee the farmer will be glad to tell you all about his chickens, corn crops, the weather, and government subsidies. Or try out a local farmers market or CSA, to support those in your community supplying you with fresh, local, healthful edibles.

I am lucky enough to have at least 2 friends now to whom I can turn for fresh venison whenever my stash runs low! Ideally some day I want to try hunting, so that I can see the whole process. I’ve gardened a lot in the past, and am still working on convincing hubby that chickens and/or goats are a good idea…

I’ve already tried a venison pot pie, which was amazing. This breakfast hash used the other 1/2 pound I had in the refrigerator. It was well-seasoned, the hubby couldn’t even tell it was venison. And he does not like gamey meats, so I consider that a success!

Makes enough for 2 servings, or 1 really hearty breakfast
Ingredients:

  • 1/2 pound venison ground
  • 2 eggs
  • 1 sm-med sweet potato
  • 1 cup spinach or mixed greens

Step 1: Cook the venison in a frying pan with some cooking spray until no longer pink. Dice up the sweet potato. You can either microwave the pieces for 5-8 minutes to speed the cooking process, or cook them in a frying pan on medium heat with a lid for 15-17 minutes.

Step 2: Once the potatoes are soft when poked with a fork, add the spinach and a tbsp of water, cover to let it steam for a minute. Stir it around, add the venison, then add the eggs and cover again. Cook for 5-6 minutes.

And that’s it! Serve alone, or with toast for dipping. The longer you cook, the harder the yolk will become. I like just a little bit of runny yellow left, that takes about 4 minutes. You can also make this with scrambled eggs or poached eggs instead.

 

Tell me! Have you ever been hunting? Kept chickens? Gardened?

Venison pot pie

 

You guys want to know a little secret about the Budget Epicurean?

I can’t believe I lived over 2 decades in Ohio, and never tried venison. It’s true.

I’ve had elk, and bison, and goat, and pheasant, and a whole bunch of other more exotic meats. But still no venison.

Until now.

I’m lucky enough to have a friend who knows a guy who hunts regularly. Turns out, excess deer population is a problem shared in North Carolina too. This seems to be a problem just about everywhere, as they now have almost no native predators to worry about. Their only concern is a too-fast passing car.

why we should eat deer

Deer will eat just about anything when they are hungry, and a rough winter or over-population means more infiltration into neighborhoods. We live between two big patches of forest, and they are well known to stroll through around dusk. They have decimated my pansies more than once, and I’ve already seen evidence of browsing on my brand new ivy and hostas as well.

So really, I’m doing us all, and myself a favor by eating deer meat!

Do us all a favor too, and make this recipe soon. If you or someone in the household doesn’t think they’ll like deer because it is “gamey”, you need to find a new supplier. Deer, when ground and spiced right, is totally delicious and almost indistinguishable from ground beef. If your store doesn’t carry venison, try a specialty meat market, or ask around. You never know who you know that might know a guy…

venison pie with biscuits

Ingredients:

  • 1 pound venison (you could use any ground meat though)
  • 1 cup mixed frozen vegetables
  • 1/2 cup milk
  • 2-3 tbsp flour
  • 1 container biscuits (you could use mashed potatoes instead)
  • Garlic salt to taste

Venison pot pie

Step 1: Microwave the milk for 1 minute, whisk in the flour and let sit. Meanwhile brown the venison in a skillet. Add the frozen vegetables and let cook until just thawed.

venison pot pie with biscuits

Step 2: Spray the bottom of a round pie plate or 8×8 casserole dish. Pour in the meat mixture, and cover with the milk and flour mixture. Pop open the biscuits, and line the top with the dough.

baked biscuit venison pot pie

Step 3: Bake at 350 on the bottom rack of the oven for 8-10 minutes, until the biscuits are nice and browned on top. Let cool for a minute, and enjoy.

 

Venison pot pie

Venison pot pie

Ingredients

  • 1 pound venison (you could use any ground meat though)
  • 1 cup mixed frozen vegetables
  • 1/2 cup milk
  • 2-3 tbsp flour
  • 1 container biscuits (you could use mashed potatoes instead)
  • Garlic salt to taste

Instructions

  1. Microwave the milk for 1 minute, whisk in the flour and let sit. Meanwhile brown the venison in a skillet. Add the frozen vegetables and let cook until just thawed.
  2. Spray the bottom of a round pie plate or 8x8 casserole dish. Pour in the meat mixture, and cover with the milk and flour mixture. Pop open the biscuits, and line the top with the dough.
  3. Bake at 350 on the bottom rack of the oven for 8-10 minutes, until the biscuits are nice and browned on top. Let cool for a minute, and enjoy.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/comfort-food/venison-pot-pie/

Save

Save

Pan fried chillaquiles

 

You know how sometimes (always) you have a party, and at the end of the night, there’s like, 10 chips left in the bag? Or you clean out the pantry and realize there’s a who-knows-how-old quarter bag of tostitos still sitting on the top shelf, using up your favorite chip-clip?

Turns out, there’s a way to use up leftover or old tortilla chips to make them into something new and delicious!

Chillaquiles (chee-la-kee-lays) is a home-style Mexican recipe, with tons of flavor and stick to your ribs goodness. It is in no way a healthy recipe, which is a slight deviation from my normal attempts to healthify everything. But we all need a little indulgent comfort food now and then, and I’m always a big fan of not wasting food. Even the 8 chips left in the bottom of the bag.

pan fried tortilla chips and salsa

Makes one enormous pan full! Serves about 8.

Ingredients:

  • 2 cups crushed tortilla chips
  • 1 cup salsa
  • 1 large can tomato sauce
  • 5-6 eggs, scrambled
  • 1/2 cup shredded cheddar cheese

eggs, whisked

Step 1: In a large frying pan, pour the chips, salsa, and tomato sauce. Cook over medium low heat, until the chips have begun to soften.

pouring the egg into the chillaquiles

Step 2: Scramble the eggs in a bowl. If you want extra fluffiness, add a splash of milk. Pour into the frying pan, add the cheddar, and mix well.

Step 3: Cook over medium-high heat, mixing occasionally, until the egg is cooked through. If you like, sprinkle with a little extra cheddar.

Optional add-ins include: diced peppers and onions, sour cream, black or pinto beans, chorizo, sausage, other types of cheese like pepper jack, jalapenos…

 

Save

Save

Save

Save

Save

Save

How to: Cook Dried Beans in a Slow Cooker

 

One of my all-time-favorite money-saving appliances is the handy dandy slow cooker. It is amazing at taking tough (cheap) cuts of meats and slow cooking them to tasty perfection. It is great for making wicked frugal soups and stews. It makes dinner a breeze on crazy weeknights, keeping me from just ordering a pizza or take out. And it allows me to make staple items, like beans, for literally pennies per serving.

Beans aren’t usually listed on “top 10s” of superfoods, but I think they should be. There are so many kinds, black, pinto, navy, chickpea, green… And they are a fantastic source of protein for a very pocketbook-friendly price, I can usually find them about $1 per pound. And since beans plump when you cook them, you get much more than one pound out of that bag. If you find a good sale or buy in bulk, that price drops even lower. You can’t beat that in a can!

However, you also can’t beat the convenience of canned beans. Just sitting on a shelf, ready and waiting for a taco Tuesday or a last-minute decision to make minestrone. All you need is a can opener and you’re in business.

But you’re paying a premium for that convenience.

Someone else took the time to soak and cook dried beans ahead of time, and stick them in that can. They also may have chemicals or preservatives or flavorings or way too much sodium in the can. When you cook your own, you are in control of all these things.

So here’s the big secret: You can cook your own dried beans at home, with just a few minutes of effort, and have delicious beans ready to toss into whatever any time! For, like, a dollar!

Enter the slow cooker.

crock pot black beans with nori

Almost every Saturday, I toss a half pound or a pound of either black, navy, chickpeas, or pintos into a slow cooker with water to cover them, and let them soak overnight. Then on Sunday, I change the water and add some spices and let it simmer all day. The finished product gets canned, separated by cup into individual bags and frozen, or put in the refrigerator for use that week.

That way I have a stock of frozen beans ready at a moment’s notice, and fresh beans for recipes whenever I want! Hello, black bean and egg burritos, white chicken chili, tortilla soup, or red beans and rice anytime.

Ingredients:

  • 1 pound beans
  • Water to cover
  • ~2tbsp vinegar (any kind)
  • Spices recommended: 2 bay leaves, 1 tsp fennel seed, onion, chili powder, or oregano. Choose 1-2 you like and see what happens
  • Optional: 1 strip of seaweed

Step 1: Cover your beans with water, and let soak 6 hours or overnight. Drain, and cover again. Cook on high for about 4-6 hours, or low for 8-10.

Slow cooker pinto beans canned

Step 2: You can keep the cooking liquid, or discard, up to you. I usually keep it, especially when canning or freezing the beans, and then drain just before using in recipes.

The beautiful thing is that now you have this super-cheap base to use to make your own refried beans, hummus, (did you know you can make hummus with black beans too!), vegetarian burger patties, or you can can them for later. (By the way, do use a pressure canner, or keep them in the refrigerator. We don’t want botulism now do we?)

 

Slow cooker dried beans

Slow cooker dried beans

Ingredients

  • 1 pound beans
  • Water to cover
  • ~2tbsp vinegar (any kind)
  • Spices recommended: 2 bay leaves, 1 tsp fennel seed, onion, chili powder, or oregano. Choose 1-2 you like and see what happens
  • Optional: 1 strip of seaweed

Instructions

  1. Cover your beans with water, and let soak 6 hours or overnight.
  2. Drain, and cover again.
  3. Cook on high for about 4-6 hours, or low for 8-10.
  4. You can keep the cooking liquid, or discard, up to you. I usually keep it, especially when canning or freezing the beans, and then drain just before using in recipes.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/vegan/how-to-cook-dried-beans-in-a-slow-cooker/

Save

Save

Save

Save

Save

Make Ahead Egg Muffins

 

Usually, my morning routine looks something like this:

6:10 – hit snooze
6:17 – hit snooze
6:24 – finally get up, go make coffee
6:25-7:15 – enter a black hole in space and time
7:16 – realize I’m gonna be late if I don’t move it
7:17-7:20 – pack lunch, maybe breakfast
7:21-7:30 – run out the door and pray for light traffic

Now, I don’t know what your mornings are like. But if you’re anything like me, you like your sleep and don’t have time for a long and leisurely brekkie every day. And if you do, good for you! You can still use this quick-and-easy make ahead recipe and then have more time for you in the AM.

Make ahead egg muffins in muffin tin

These egg muffins are so simple, and you make a dozen at once. That way you can put 2-3 in baggies and refrigerate or freeze. Then breakfast all week is only a push of the microwave button away! You can scale up to feed a big family, or even make just one serving by mixing 2 eggs and desired ingredients in a coffee mug and microwaving. (Didn’t know that little trick? Oh yeah, it’s the best.)

You can also customize it to your taste preferences. Anything you would normally eat with or in scrambled eggs you can probably adapt to this recipe. Try sausage, or bacon, or ham. Vegetarians, this is a blank canvas! Add zucchini, shredded carrots, sweet potato, broccoli or cauliflower. And cheese is optional, but highly recommended!

Butter mushrooms and onion

Ingredients (makes 12 egg muffins):

  • baker’s dozen (13) eggs
  • 1 med onion, diced
  • 1 pint mushrooms
  • 1/2 stick butter
  • 1 cup raw spinach
  • Optional: shredded cheese, breakfast meats, other veggies

butter and onions in pan

Step 1: In a pan over medium heat, add the butter and diced onion. Cook 10-12 minutes, stirring occasionally, until onion becomes soft and see-through. Pre-heat the oven to 350, and spray a muffin tin really well with cooking oil. (Stuck, baked-on egg is the worst.)

scrambled egg and greased muffin tin

Step 2: Add the diced mushrooms, and cook another 5-7 minutes, until softened. You can add a few tbsp water or chicken stock if they seem to be sticking or burning. Just before pouring into the muffin tin, add the spinach to wilt.

scrambled egg in muffin tin and eggs

Step 3: Break all the eggs into a bowl, and whisk violently for a minute or two. Mix in the cooked onion, mushroom, and spinach. Pour into the muffin tins until 2/3 full; leave a little room because the egg will puff up as it cooks.

make ahead egg muffins with cheddar cheese

Step 4: If desired, sprinkle with shredded sharp cheddar or whatever cheese you like. Bake at 350 for 25-30 minutes, until egg is fully cooked. Watch carefully at the end so that it doesn’t brown or burn.

I’d recommend letting these cool for a few minutes, then removing to a different plate or container quickly. You don’t want the egg to set and harden in the tin. It’s so easy to whip up a batch of these on the weekend, and you can even mix up the mix ins to have tons of options every day.

As for the cost? A dozen eggs is .99 – 1.29, or 4.50 for organic cage-free. Depends greatly on what you use to mix in, but the cost for an onion (~.50), mushrooms (.99 on sale), butter (maybe .50), and spinach (~.25 for 1 cup) for me comes to about 2.25. This makes 12 muffins, and I generally eat 2 for breakfast, so 6 servings. Let’s estimate high:

4.5 + 2.25 = 6.75 / 6 = basically just barely over a dollar per day, and that’s if I use the fancy eggs! For plain jane eggs, the cost drops to maybe 50 cents for an awesome breakfast that includes protein, fats, and a serving of vegetables! I can get behind that. I hope you can too!

 

Last Minute Apps & Snacks

 

So, rumor has it tonight is some big sportsball thing…

Just kidding, of course as an American I’m aware of what is basically a national holiday, the Super Bowl! This year we even get back Roman Numerals (remember those things from history class? dare you to remember what more than 3 letters stand for…)

SuperBowlLILogoThis is a little ironic for me this year, as I just moved from CT (New England) to NC (the South, like Atlanta). While I could root for either, I think I like the Falcons’ colors better TBH.

0

Whether you’re hosting or attending a party, you may not have had time to fully prepare, or you may have realized you have way more guests than you have chicken wings. In that case, you could panic and spend this week’s paycheck at the deli or getting a pizza…

OR you could try any of these super-simple app and snack ideas, each guaranteed to cost <$10 and take minutes to put together! I know which one I’d go with.

*Twice baked potato skins: Rinse and poke holes in a dozen medium potatoes. Bake at 350 for 45 min – 1 hour, until soft. Cut in half, scoop out the insides into a bowl and mash with some cheese or milk. Load back into skins, top however you want, and bake open-faced for another 15- 20 minutes. You could even build a “pick-your-own-toppings” bar, or let them keep warm in the oven until needed.

*White bean dip: Open a can of white beans, drain. Puree in a blender, and add garlic salt and lemon juice to taste, slowly pour in olive oil until you get your desired consistency. Serve with pita chips and fresh veggies.

*Bruschetta: Slice Italian bread thinly, top with diced tomatoes and a drizzle of olive oil and/or balsamic vinegar. Bake at 350 for 15ish minutes, sprinkle with basil, parsley, and/or garlic salt.

*Mac-n-cheese bites: Make a box of mac n cheese, then scoop into a greased muffin tin. Sprinkle with bread crumbs or crushed crackers, bake at 350 for 20-30 minutes. Portion control!

20160920_183456

*Bacon-wrapped asparagus: Take slices of bacon and wrap around 2-3 bunched asparagus spears. Lay on a pan and bake in the oven at 350 for 20-30 minutes, until bacon is crispy but asparagus is soft.

*Football deviled eggs: Make deviled eggs as normal (hard-boil a dozen, cut in half, take out the yellows. Mash with some mayo and mustard, fill back into the white halves) but then make them cute with football “laces” made from chives, black olives, etc.

*Caprese salad: Super simple, just layer sliced fresh mozzarella and tomato with some basil leaves, drizzle with olive oil. Bonus points if you get baby mozarella and grape tomatoes and put them on a skewer!

20160724_074011

*Quesadillas! Who doesn’t love quesadillas, they are a perfect hand-held food. Just take 2 tortillas, fill as you like with beans, avocado, guac, hummus, any kind of cheese, and fry on both sides until golden. Slice into quarters and serve with dips and toppers.

*Crock Pot Meatballs! There are so many options, but the best ones are just toss-it-in-and-wait. Swedish Meatballs are a classic, of course you could do regular tomato sauce and serve with thick hoagie buns, or try sweet and sour for an Asian twist.

IMG_2601

*Loaded nacho bar: Open a bag of chips and dump into a big bowl. Line a table with smaller bowls of beans, salsa, guac, sour cream, sliced olives, shredded lettuce, cheese, etc and let your guests customize to their heart’s content.

*Black bean hummus: open and drain a can of black beans. In a blender, combine with a clove or 2 of garlic, 2 tbsp peanut butter (yup you read that right), and olive oil. Whir until smooth!

IMG_9481

*Spinach Artichoke Dip: there are so many variations, but I’d go for any crock pot version. This way you can toss all the ingredients in, turn it on high when you arrive, then by halftime that dip is ready to keep the party rockin when all the wings are gone

*Football pepperoni roll pinwheels: roll out a tortilla, cover with a thin layer of pizza sauce, mini pepperoni, and cheese. Roll tightly, press down to make an oval shape. Cut into slices, lay on the side, and draw football laces with mustard, sour cream or sliced pepperoni

*Football shaped fritter: these are the cutest darn things, and actually quite healthy! Don’t let the beer-chugging manic shushing everyone know there’s a serving of veggies in there

Vegetable-Pancake-Footballs-Super-Bowl-Recipes-Super-Bowl-Football-shaped-food-and-appetizers-

*Classic cheese or veggie tray: if you have some carrots, celery, broccoli, cauliflower, or radishes, just serve with some ranch dressing or any dip. And if you’ve a brick or chunks of random cheeses, now is a perfect excuse to lay them all out artfully and clean your fridge at the same time

Whatever you make or eat, make sure you enjoy the company. That’s what any party is really all about!

Slow Cooker Enchilada Casserole

 

Slow cookers are such a blessing to a busy cook! Whether you don’t like cooking, don’t want to spend hours in the kitchen, are feeding just one or an army, slow cookers can make healthy, quick meals a snap. With a small amount of planning, you can have dinner ready and cooking in 10 minutes or less before you run out the door, and come home to a hot, home-cooked meal at the end of the day.

Enchiladas are a favorite in my house, because they are customizable, economical, and delicious! Tortillas are cheap, and can even be made at home, corn or flour, for pennies. You can use chicken, beef, or keep it vegetarian with tofu or beans. And beans are great money savers! Especially if you buy dried, and cook them at home (another thing slow cookers are great at!).

Slow cooker enchiladas

In this recipe, I used burrito-sized flour tortillas, because they happen to be the exact size of my slow cooker. You can use smaller corn tortillas and layer them, or even roll individual enchiladas and pile them up in the sauce. Whatever makes you happy!

20160929_073504

Ingredients:

  • 1 pound ground beef or turkey
  • 1 bell pepper, diced
  • 1 onion, diced
  • 1 can diced tomatoes (or diced whole tomatoes)
  • 1 cup frozen corn (or canned)
  • 1 can black and/or pinto beans, drained
  • 3-4 tortillas
  • 1 jar enchilada sauce
  • Shredded cheese to taste

20160929_073542

Step 1: Brown your ground meat in a frying pan, and drain. Add the pepper and onion, saute until softened. You can add any spices you like here, such as cumin, taco seasoning, chili powder…

20160929_074032

Step 2: Spray the crock pot with cooking spray, if you like. Line the bottom with a tortilla.  Layer on the meat, tomatoes, corn, and beans. Top with sauce, cheese, and another tortilla.

20160929_184954

Step 3: Continue layering 2-3 times, until the crock is full. Top with some more cheese, and the enchilada sauce.

20160929_185000

Step 4: Set to low for 4-6 hours, or high for 1-2 hours. A programmable crock pot is best to ensure you don’t burn it. Cut yourself a nice slice, and enjoy!

 

Sidenote: If you don’t have a slow cooker, or just want to try something different, do the same thing but in a pie pan or 8×8 pan. Layer all the ingredients, cover with foil, and then bake at 350 for 1 – 1.5 hours. Still an enchilada casserole! You can also then freeze this for re-heating easily later.