I was looking forward all week to BarBQ'ing outdoors again this weekend but instead we were stuck inside yesterday. Thankfully, for we've been praying for a nice day long soaking rain to help our drought conditions. Unfortunately, there went my plans for cooking supper outdoors.
Not liking to drive in the pouring rain, nor wanting to subject anyone else to driving out in it - grocery shopping and pizza delivery were out of the question. I had to instead make due with what was on hand, and trust me... Mother Hubbard's cupboards were practically bare.
Interestingly, out of a few resources and a bit of creativity and new favorite recipe can be discovered. I had some left over BBQ ribs and chicken from Memorial Day. A box of Hamburger Helper Cheeseburger Macaroni. Some spices, condiments and a box of Jiffy Mix Cornbread. The end result was the perfect rainy day BBQ supper.
- 1-2lbs of leftover BBQ meats sliced into bite sized pieces and off the bone. - 1 box Hamburger Helper Cheeseburger Macaroni - 1 cup of hot water - 1/4 cup of BBQ Sauce - 2 Cups of Milk - 1 TB of Liquid Smoke - 1 Cup of Shredded Monty Jack Cheese
Combine all of these ingredients in a 10-inch skillet. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer for about 15 minutes until Pasta is tender. Remove from heat, sprinkle on 1 cup of the cheese and let stand for 5 minutes.
Break out a pan of Jiffy Cornbread, some forks and plates and get ready to hear your taste buds sing.
"Welcome to Savannah. What would you like to drink?"
Now that summertime is upon us you may find the need for a refreshing, different kind of drink while outdoor BarBQ'ing. Here is a simple, yet incredible tasty drink recipe guaranteed to wow your guests.
All you'll need for this incredible taste bud teaser is a can of powdered Country Time Pink Lemonade Mix, a bottle of DeKuyper Watermelon Schnapps and a bottle of your favorite Tequila.
First, set aside about 1/2 cup of the Pink Lemonade Mix in a separate dry container. This is what you will use to rim the serving glasses.
In a 2 Quart Pitcher add the appropriate amount of Pink Lemonade Mix. (usually 2/3rd Cup) Then add one cup of the Watermelon Schnapps and another cup of your favorite Tequila. Top off with four more cups of cold water and stir thoroughly.
Rim your serving glasses with the Pink Lemonade Powdered Mix that you've set aside earlier, fill with ice and pour. Top of with a slice of watermelon and wallah... Drinks are served.
You can also prepare a frozen drink by blending with ice.
Welcome again to "Tinfoil Chef " where I'd like to feature healthy recipes for square meals on meager pockets. I seemed to have caught myself quite a nasty cold over the weekend, so please welcome our esteemed Guest Chef to fill in for me while I sip broth and vaporize.
Welcome again to "Tinfoil Chef " where I'd like to feature healthy recipes for square meals on meager pockets. This was a recipe of my late ex-Mother-in-law who frequently made these Greek inspired tasty croquettes since the depression to serve a very large family.
My first reaction, as with all canned meat products was to run for the hills. But after politely attending supper one evening I was very amazed at the light yet robust flavor packed into these incredible delicacies. Great served warm with a side of Lipton noodles or over a green veggie. Just as great cold, as in next day leftovers topped with a slice of cheese and a spread of mayo.
- 1 can of Spam (spiced ham) - 2 - 12 oz cans of whole tomatoes. - 2 sleeves of crushed saltine crackers. - 1 egg
In a large bowl flake spiced ham (Spam) with a fork. When done add in 1 egg, 2 cans of whole tomatoes with juice and crush two sleeves of saltine crackers. With clean hands dig in and mush everything together, squeezing the tomatoes and incorporating everything into a well blended mixture.
Preheat a non-stick skillet with a tad of oil on medium heat and drop the mixture by the heaping spoonful, doing about 3-4 at a time. Let brown on one side for about 4 minutes, then flip to brown the other side for another 4 minutes. Serves: 8-10
Total Cost: $3.47 approximately .43 cents per person. Prep Time: 20 minutes
Welcome again to "Tinfoil Chef " where I'd like to feature healthy recipes for square meals on meager pockets.
Hamburger Helper is an economical product when ever you're in a pinch, but I find the box meals to be a little on the cheesy side. That's cheesy as in terribly bland type of way that needs to be spruced up a notch to give it a fancy appearance and taste.
- 1lb Ground Hamburger or Turkey - 1 Box of Hamburger Helper Cheesy Enchilada - 2 cups Hot Water - 1 1/4 cup of Milk - 8 flour tortillas - 1 jar of Enchilada sauce - 2 cups of shredded Monty Jack Cheese - 1 can of Black Olives - 1 pint of Sour Cream - 1 bag of shredded lettuce
Brown ground burger or turkey in skillet over medium heat and drain. Prepare Hamburger Helper according to package directions and set aside.
Preheat oven to 350. Spritz some non-stick cooking spray in a 9 x 13" pan and cover with about 1/4 of the jar of Enchilada sauce. Roll up 1/8th of the Hamburger Helper mixture in each tortilla, laying side by side in the pan. Cover with remaining Enchilada Sauce. Sprinkle the top with the 2 cups of Shredded Cheese and decorate with olives. Cover with foil and bake in preheated oven at 350 for 30 minutes.
Serve Enchiladas topped with shredded lettuce and a dollop of Sour Cream. You can also be creative and garnish with green onions, chopped tomatoes or whatever tickles your fancy. Great with Salsa and chips as a side. Serves 8.
Total Cost: $9.15 approximately $1.14 per person. Prep Time: 20 minutes
Welcome again to "Tinfoil Chef " where I'd like to feature healthy recipes for square meals on meager pockets. Have you ever been in the mood for breakfast when it was supper time? Maybe you've stopped at Denny's or IHOP after breakfast hours and caved in for a Grand Slam Breakfast for lunch.
This weeks recipe I made up for an elderly couple that I care for here in Savannah who both have special diets. These Griddle Cakes or pancakes came out so yummy that I have to share.
There is also an extra bonus as you can make up a double batch and freeze little mini stacks of four cakes in a Ziploc Sandwich bag as individual/microwaveable servings. A great time saver for those on the go and a very economic way to put a hot breakfast on the table.
-Non-stick spray -1 1/4 cups all-purpose flour -1 1/2 cups milk (your choice buttermilk, 2%, Soy, Lactaid) -1/3 cup instant Cream of Wheat (dry) -1 egg -1/3 cup sugar -1 tsp baking powder -1 tsp baking soda -1 tsp Vanilla
Preheat a skillet over medium heat and apply a spritz of nonstick cooking spray. Combine all ingredients in a large bowl until smooth. Pour the batter by 1/4 cup portions into the hot pan and cook pancakes for 1-2 minutes per side or until brown. Repeat with remaining batter. Serves 4-6
Total Cost: $2.16 approximately .36 cents a person. Prep Time: 20 minutes
Great served with fresh fruit or berries, maple syrup and butter or make a Grand Slam breakfast out of it with eggs, bacon, sausage and all the fixin's.
Welcome again to "Tinfoil Chef " where I'd like to feature healthy recipes for square meals on meager pockets.
Spaghetti and Meatballs is always a cheap favorite for many families, but sometimes I get a little tired of sauce and have a hankering for something different. This recipe does the trick!
-1 14oz can beef gravy -1/4 can water -1/4 cup sour cream -1 Tbs Worcestershire sauce -1/2 tsp salt -1/4 tsp pepper -1 6.5oz can sliced mushrooms -1 lb frozen fully cooked meatballs -1 (8-ounce) package wide egg noodles
Set your Crockpot on low and toss in can of beef gravy, 1/4 can of water, 1/4 cup of sour cream, 1 TBS Worcestershire sauce, 1/2 tsp salt and 1/4 tsp pepper. Stir well until fully blended.
Next drain the can of sliced mushrooms and toss them in with 1 lb of frozen fully cooked meatballs. Put lid on Crockpot and go away for 3-4 hours.
Right before supper, boil the wide egg noodles on the stove top according to directions and drain. Serve meatballs on each plate over a bed of egg noodles and top off with your choice of a veggie side. Serves: 5-6
Total Cost: $5.06 approximately .83 cents a person. Prep Time: 5 minutes and 15 minutes for final dinner prep.
Welcome to "Tinfoil Chef " where I'd like to feature healthy recipes for square meals on meager pockets. The following is a cheap and easy meal that can be altered to your taste or dietary needs.
-2 cans of Campbell's Chunky Stew or Gumbo. -2 frozen 8" pie shells -Spritz of cooking spray.
Preheat oven to 350. Place one frozen pie shell on top of cookie sheet. Pour the two cans of Campbell's Chunky in to the pie shell.
Carefully remove the remaining pie shell out of the aluminum pan and place on top. Sealing sides with fork. Spritz a bit of flavored cooking spray. (I use Pam Butter flavored) on top to encourage browning. Bake for 45 minutes. Serves 6.
Total Cost: $4.57 approximately .76 cents per person. Prep Time: 5 minutes
Visit the Campbell's site for some interesting flavors and possibilities. We love the Healthy Request "Grilled Chicken & Sausage Gumbo" but have also enjoyed "Steak & Potato", "Roasted Beef with Mushrooms", "Chicken Broccoli Cheese & Potato" and "Baked Potato with Cheddar & Bacon."
Finding these pot pies not only easy to make, but more flavorful and full of more veggies and ingredients than the typical frozen pot pies offer. Top the night off with a side salad and dinner is a breeze!
Here is an interesting twist on an old Italian favorite!
12 oz. Jumbo Shells -16 oz. Ricotta Cheese -16 oz. Frozen cocktail shrimp (Peeled/cooked about 100 pieces) -2 Cans (10 3/4 oz) Campbells Shrimp Soup -2 Eggs -1 Cup Milk -4 oz. Chopped Pimento -1 Cup Shredded Cheese (Motzi, Cheddar - your choice) -2 Cloves Garlic -2 tsp. Parsley -2 tsp. Butter or margarine -2 Tsp. Old Bay (seafood seasoning)
- Bring 4 quarts of water to rolling boil and add Jumbo Shells. Cook Al Dente' as the shells will continue to cook in oven. Drain and rinse with cool water.
- Mix in medium bowl eggs, ricotta cheese, 2 oz. chopped pimento, 1 clove chopped garlic, 1 tsp. parsley, 1 Tsp "Old Bay" and 3/4 c of cheese. (Set 1/4 cup cheese aside)
- In another bowl mix together Cans of Shrimp Soup, milk, 2 oz. chopped pimento, 1 clove chopped garlic, 1 tsp. parsley, 1tsp "Old Bay" and fold in 16 oz of frozen peeled/cooked frozen cocktail shrimp.
- In the bottom of 13 x 9" Lasagna pan smear a little of the soup mixture and add 2 tsp. butter. Fill shells with 1 heaping Tbls of Ricotta mixture and arrange along bottom of pan evenly. (Stuffed side up) Pour Shrimp & Shrimp Soup mixture ontop of shells. Sprinkle with remaining cheese, spritz with Parsley and cover with foil.
- Bake in 350 oven for about 40-45 minutes when bubbly. (Crockpot Low 3 hrs - High 1.5 hrs) Serve with tossed salad or veggie of choice.
Serves: 8-12 total
(NOTE: Most items economically bought in market by size - shells, shrimp, ricotta. I halfed the batch in an oval 4qt crockpot and put the remaining half in 2qt Casserole dish in freezer so that I may thaw, heat up in oven and serve another time. Recipe can be halved if you're able to find smaller packaging. Also the Ricotta, milk and cheese can be substituted with lo-fat and other dietary options )
I was looking forward all week to BarBQ'ing outdoors again this weekend but instead we were stuck inside yesterday. Thankfully, for we've been praying for a nice day long soaking rain to help our drought conditions. Unfortunately, there went my plans for cooking supper outdoors.
