Minestrone soup is one of my favorite soups out there. Not only is it packed with veggies, it is also super easy to adapt to whatever odds and ends you have in your refrigerator, and is very filling.
Many soups leave you ravenous a few hours later, but with all the lovely fiber and nutrients from the veggies, and extra staying power from beans and noodles, this hot and hearty soup keeps your tummy from growling all day long.
You can thicken it up easily by pureeing half the beans, or using mashed potatoes rather than chunks of potatoes. Or you can thin it out by doubling up on the stock, adding extra water before serving, or adding extra tomato juice.
The slow cooker is a great option because you can just “dump and go”, then come home to a delicious smelling house and a hot and ready meal. It’s also great because, unlike a boiling pot on the stove, you don’t need to constantly watch and stir. The soup won’t burn or stick to the bottom, and there’s no risk of boiling over.
And a programmable slow cooker is the best option yet, that way there is no risk of over-cooking it either! But don’t worry, if you don’t have the kind with a timer it will still work just fine.
Leave it on longer, on low rather than high, for the lowest risk of burning or over cooking. You can add the pasta noodles at the beginning, if you want a truly one-step meal and don’t mind soft pasta. If you want “al dente” slightly harder pasta, it’s best to boil it separately and add just before serving.
~1 cup fresh, canned, or frozen green beans
~1.5 cups cooked pinto beans (or any bean you prefer)
2-3 cloves garlic
2-3 carrots, diced
2-3 stalks celery, small dice
1/2 large white onion, diced
1 can tomatoes (whole, stewed, diced, etc)
2 cups fresh or frozen spinach
Either: 1 cup mashed potatoes or 2-3 small potatoes, diced
4 cups broth, stock, or water
1/ pound pasta noodles, any shape you like
Step 1: Dice up your veggies, by hand or in a food processor.
Step 2: In slow cooker, combine all ingredients (except noodles, if you are cooking them just before serving). Cook on low 6-10 hours, or on high 3-4 hours.
Step 3: When you’re ready for dinner, just boil your pasta according to the directions. I prefer shapes, such as elbow macaroni, shells, or bowties, but any noodle works. Drain, mix in the noodles, and serve!
This soup is hearty enough to be a meal on its own, but it also pairs well with salads, or a nice thick garlic bread for dipping. It is super healthy, vegetarian but meat eaters will also love it, and quite cheap! Especially if you have a garden to get some of the vegetables.
You can easily change it up, for example if you hate green beans but have some fresh zucchini, go right ahead and swap. Bell peppers go great here, and you can use fresh diced tomato or canned or even juice. Or forget the tomato altogether and just use broth, you’re in charge!
I know that’s a lot of numbers in the title, but what do you expect from a finance & food blog? 😉 There are many ways to save money on one of most people’s biggest budget categories (after housing): food.
This plan is designed for smaller households, who have a freezer.
One or two people.
I made all of these meals for a friend who was about to have a baby. Having freezer meals on hand makes feeding yourself when sleep deprived and stressed so much easier! But these meals are also great for single people or couples who don’t like to cook, as they are super easy and stress free.
So if you have a big family or a big appetite, these recipes might not be for you. However they are very easy to scale up, simply double or triple the ingredients, and use larger freezer bags.
This is also designed to go straight from ingredients –> bag –> freezer –> thaw in refrigerator –> oven or crock pot.
To complete these 5 freezer meals, in addition to the food ingredients you will need:
5 quart sized freezer bags
Sharpie or other permanent marker
Container in which to thaw the bags in the refrigerator (otherwise they will leak condensation all over)
The ingredients are pantry staples (at least in my house!) and items you can easily find at most any grocery store. You can of course step up your game slightly and use dried beans you cook yourself, or produce straight from your garden. These tricks will lower the total cost even further.
But the total for this should be less than $30, for 5 nights of meals for 2 servings each, possibly with leftovers. I will also include some tips at the end on how you can jazz up each one to make it your own.
Per serving total = $3 or less
Chicken & Rice Casserole
Chicken Tortilla Soup
3 Bean Vegetarian Chili
White Bean & Barley Soup
Corn & Potato Chowder
Entire Ingredients List:
2 cans pinto beans
1 can white beans
1 can kidney beans
1 can black beans
2 cans diced tomatoes
1 can corn (can use frozen)
1 bag frozen mixed vegetables
1 large chicken breast, cut in half, or 2 total
1 cup barley
3 large carrots
1-2 large baking potato
1 onion, diced, or dried onion
Garlic powder or fresh garlic
1/4 cup flour
1 cup rice
You will be using half or a third of some of these cans, I did not measure it out, I just eyeballed it. If you feel more comfortable with exact numbers, go ahead and get out a measuring cup.
Step 1: Cut up your carrots and potato and onion into a small dice. I did not peel either the potatoes or carrot, but you can if you want. You can also use canned potatoes, though the end product will be soggier. You can also use dried onion, like I did.
Step 2: Label your bags and write the instructions out. Trust me, you want to do this part before the bag is full and possibly wet outside.
Step 3: Open and drain all your cans.
Step 4: Cut a large boneless skinless chicken breast in half, or use two smaller cuts. You can leave the breast whole, or dice it up, either way works. You could also use canned chicken, 1 per recipe.
Once you have your labeled bags ready, just dump the ingredients into them, in the order listed. You want to put the meat in last, so it is the first thing to come out when you cook it. Then push out any air in the bag, and seal. Freeze laying flat if possible, as they are then easier to stack and take up less freezer space.
Chicken & Rice Casserole
1/2 can corn
1/2 bag frozen mixed veggies
1 cup of rice
1 cup of water
1 bouillon cube
1 chicken breast
*Thaw overnight. Bake at 350 in a casserole dish for 1 hour, or in crock pot on low for 2-3 hours, shred chicken before serving.
Chicken Tortilla Soup
1 can pinto beans (or black beans)
1/3 can diced tomatoes or 1 cup salsa
1/2 bag frozen mixed vegetables
Diced or dried onion
1 chicken breast
*Thaw, simmer on stove for 1 hour, or in crock pot on low 2-3 hours. Top with tortilla chips, sour cream, cheddar cheese, avocado…
3 Bean Vegetarian Chili
1 can of 3 different kinds of beans
1/3 can diced tomatoes
Dried onion, garlic powder
2 tbsp chili powder
*Thaw overnight. Add to slow cooker with 3 cups water, cook on low 6-8 hours, or high for 4-6 hours, stirring every hour or so if possible.
White Bean & Barley Soup
1 cup white beans (or 1 can)
1 cup barley
½ – 1 cup cut up carrots
½ white onion, diced
1-2 cubes bouillon
1/3 can diced tomatoes
*Thaw overnight. Add 6 cups water, simmer 2 hours on the stove or cook in crock pot on low for 6-8 hours.
Corn & Potato Chowder
2 potatoes, diced
½ can corn
½ cup flour
Garlic, onion, bouillon
Optional: 1tbsp Italian seasoning
*Thaw, add 2 cups water and simmer 2 hours on the stove or cook in slow cooker on low 4-6 hours.
My whole life up to this point, I have thought “Bean soup? Why would anyone just eat pureed beans?” I’ve read dozens of black bean soup recipes and thought either that it sounded way too simple, so how could it possibly be tasty, or that it was too complex because “toast your cumin seeds lightly until fragrant and then grind in a spice grinder”; ain’t nobody got time for that.
But then one day, I had a big batch of fresh slow cooker black beans and several jars of slow cooker chicken stock in the refrigerator at the same time. And I thought to myself, self, broth based soups are very good for you and low in calories, and so are black beans.
Why not give it a try?
Lo and behold, with some very simple staple spices, I put together a black bean soup that was out-of-this-world tasty. You can probably pull this together in minutes at any time with what you already have in your home. It would also be very easy to adapt to a slow cooker, just add everything and cook on low for a few hours. Additionally, it would freeze beautifully to be enjoyed at a later date.
I wolfed down half a batch, felt guilty, checked the calorie count, and felt guilty no more, because the whole thing will cost you less than 1000 calories total. And it’s super filling because of all the fiber from the black beans, so you can easily get 3-4 bowls from this recipe.
I used chicken stock that I made in the slow cooker from a whole chicken carcass. I recommend using homemade because you can control the amount of sodium, or add extra flavors you like such as bay leaves, lemon juice, or jalapenos to the broth while it cooks. If you want to keep it vegetarian, just make vegetable broth by putting a bunch of veggies in a slow cooker with some water for hours, and then strain it.
I also usually add a can of stewed whole tomatoes to my broth, and I loved that one tomato got added into this broth. I think it adds a nice layer of flavor, but your black bean soup won’t suffer without it. Feel free to leave that part out, or add more based on your taste buds.
This recipe makes a little more than a liter of soup, enough for 3-4 good sized bowls with some chunky bread and/or a salad on the side, or two really hearty meals. It takes approximately 10 minutes total, which does not include cooking time for the beans themselves or the chicken stock if you make that as well.
4 cups cooked black beans^
2 cups chicken stock*
1 tbsp garlic powder
1 tbsp dried chopped onion
Optional: 1 whole tomato, quartered
Optional: 1 tsp liquid smoke
Salt & Pepper to taste
Step 1: If cooking your own beans, soak them at least 8 hours, then cook them on low overnight or over 6-8 hours, and drain. If using canned beans, drain 2 cans but don’t rinse. Add the vegetable or chicken stock and the spices to your beans in a large bowl.
Step 2: Use an immersion blender or an upright blender to blend the soup to your desired thickness. I enjoy a few beans left whole, so I just pulsed it several times, but you can also blend the crap out of it until totally homogenized.
And that’s all there is to it! Since I regularly cook up large batches of dried beans on the weekend, I think this will become a standby recipe in my repertoire. It is super healthy, low calorie, very filling and crazy cheap.
Chicken stock: I consider it free because most people throw away the carcass after eating the meat. But if we consider the cost of the whole chicken just to make stock: $3.61 + maybe $2 of other ingredients (1 jalapeno, 1 can tomatoes, 1 onion, spices) = $5.61
This makes approximately 1 gallon stock, 1 cup = $5.61/16 = $0.35
Onion: $5.98 for about 96 tbsp
1 tbsp = $5.98/96 = $0.06
If cooking your own beans, soak them at least 8 hours, then cook them on low overnight or over 6-8 hours, and drain. If using canned beans, drain 2 cans but don't rinse. Add the chicken stock and the spices to your beans in a large bowl.
Use an immersion blender or an upright blender to blend the soup to your desired thickness. I enjoy a few beans left whole, so I just pulsed it several times, but you can also blend the crap out of it until totally homogenized.
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.
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!
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
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.
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
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.
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.
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!
As we roll into the autumn months and the days get shorter and colder, we crave comfort foods. There’s nothing I like more than coming home to a house that smells amazing with a crock pot full of dinner bubbling away! It’s low work, high reward.
This is a chili recipe I decided to try based on what was in my refrigerator. We had some Hershey’s dark chocolate sauce from the sun-dae bar for the eclipse, so I got a little crazy! And you know what? It turned out great! Sometimes, the experiment that is cooking goes well. I’m glad this was one of those days.
This makes enough for 4-5 healthy sized servings. You can change up the types of beans, adding 4 or 5 kinds or using all one kind. If you drain them first, the chili will be thicker, but you can just open the cans and dump them in.
2 cans diced tomatoes
1 can black beans
1 can kidney beans
1 can cannelini beans
1 pound ground beef or turkey
1 clove garlic
1/4 cup chocolate sauce
1/4 cup chili powder
2-4 tbsp hot sauce (optional!)
1/2 cup coffee or dark beer
Step 1: Open and drain all your beans, and dump into the crock pot. In a blender, add one whole can of tomatoes, the onion, and the garlic, and pulse. This breaks it up into smaller pieces, and the longer you blend the more juice-like it becomes. Add to the crock pot.
Step 2: Brown the ground beef or turkey. Drain off excess fat, and add to the pot.
Step 3: Add the coffee, chili powder, and chocolate sauce, and any other spices you want. I used some red hot sauce, but you can use ancho chilies, jalapenos, cayenne powder, whatever you like. Or leave the spice out completely. Cook on high 1-2 hours or low at least 4 hours up to 12 hours.
The best thing about chili is that it gets better over time! Leftovers the next day have more time to meld flavors and usually it tastes even spicier. We throw a tablespoon or two of plain Greek yogurt or sour cream in to cut the heat. You can also top with shredded cheese, diced green onion, avocados…
Sometimes you need to bring a dish to a potluck or birthday party. Or there’s a big game on and you’re hosting. Or maybe you just want to try something different for dinner, but don’t have the energy or time for something complicated.
Allow me to help!
This recipe for sweet and sour meatballs is a longtime classic in my family. There are only three ingredients, though one of them may be surprising to you. Trust me, the finished product is delicious!
Using a slow cooker makes this as simple as: pour, mix, turn on. Done.
1 jar cocktail sauce
1 bag mini meatballs
1 ~12oz jar jelly (grape or blackberry work best)
Optional: You could add some vinegar for more tang, or some cayenne or other red pepper for a bigger bite.
Step 1: Pour the meatballs in the crock pot. I poured them in right from frozen and it works just fine.
Step 2: Pour in the cocktail sauce & jam, and mix well. Turn to low for at least 4 hours, up to 12 hours.
You could serve these on buns, or with toothpicks, or on skewers like a kebab. The flavor is surprisingly complex for just two ingredients!
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.
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.
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…)
This 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.
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!
*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!
*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.
*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!
*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
*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 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!).
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!
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
1 jar enchilada sauce
Shredded cheese to taste
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…
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.
Step 3: Continue layering 2-3 times, until the crock is full. Top with some more cheese, and the enchilada sauce.
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.
This recipe is a super simple one! If all you want is a hot, fresh bowl of soup that tastes great and is also quite healthy, you have come to the right place. You can easily make this in a slow cooker on low all day, or boil it on the stove to have dinner in 10 minutes, your choice.
Ingredients (for 4 servings):
1 can pinto beans
1 can diced tomatoes
1/2 pound small pasta
1 potato, chopped small
1 carrot, chopped small
Step 1: Place all ingredients in a large pot, bring to a boil. Boil for 8-10 minutes, and serve! It is essentially ready when the potato and carrots and pasta are soft enough to eat.
The fusion of food, fun, frugality, and curiosity.