Recipe: Chicken Chili in the crockpot

This recipe is for Steff, who loved the chicken chili I sent home with her last week.

Chicken Chili (serves 8-10)

Ingredients

• 1 1lb bite sized chicken pieces (white or dark meat, your choice!)


• 2 Tablespoons dehydrated onions


• 1 small tin tomato sauce


• 2 cans of chopped tomatoes (If you like your chili spicier, sub one can Ro*tel tomatoes)


• 1 can chili beans in sauce


• 1 can kidney beans


• 1 bag frozen corn or 2 cans of corn drained


• 1 packet taco seasoning (It tastes exactly the same as chili seasoning and it’s cheaper!)

Directions

1. Combine all of the ingredients in the crock pot.


2. Cook on low for 8-10 hours.


3. Serve top with cheese.

 

If you have a smaller crock pot, halve the recipe.  This chili freezes well, and is great as a "re-purposed meal" with the addition of cooked macaroni for chili mac, or served over tortilla chips with cheese for zesty nachos.

Crock Pot Spaghetti recipe!

This is a recipe that almost qualifies for $5.00 meal.  If you left out the meat balls, it would be under $5.00

 

Crock Pot Spaghetti (serves 8-10)

 

• 1 large can tomato Puree (.89)


• 2  cans tomatoes with sweet onion (.59 each)


• 1 bag frozen "fajita blend" (three colored peppers and onions) (.99)


• 2 bags frozen meatballs (.99 each)


• dehydrated onions, granulated garlic, Italian seasoning, Salt and Pepper to taste


• 1/2 c. water


• 1 package whole wheat spaghetti ($1.00)

Directions

1. Dump the first 4 ingredients into a large crock pot, season to taste.


2. Cook on low for 6-8 hours.


3. Add water.


4. Break spaghetti in half and add to crock pot.


5. Turn crock pot up to high and cook for 45 minutes or until spaghetti is cooked.

 

Serve with shredded cheese (if desired), mixed green salad, and rolls or bread.

 

If you have a smaller crock pot, cut the recipe in half. This freezes really well, if you want to make a large batch and divide it up for lunches or to make on a cook ahead day.

 

 

 

Frugal Recipe: Strata

I am all for re-purposing leftovers.

On Saturday after we had moved into the new place, my Dad took the family out for dinner.  We had yummy Italian food, and at the table were loaves of unbuttered bread for us to tear into pieces and eat with our dinner.

When it was time to go, I had the waitress pack up the uneaten bread.  I couldn't let it go to waste.  I brought it home, tossed it into the freezer and put on my thinking cap.

After pouring over my cookbooks, I came up with a great use- Strata.  Strata is eggs and milk combined with spices/herbs poured over torn up pieces of bead, and allowed to sit in the fridge overnight, then it is baked.  It's one part custard, one part french toast.

Here is my recipe for Strata:

Garden fresh Strata

• 1 pint size carton of Garden vegetable Egg Beaters


• 1/2 cup milk


• 1/4 cup cottage cheese


• 1 cup chopped veggies (I used red and green peppers and onions)


• 2 cups cheddar cheese divided


• 1/2 cup bacon, chopped into very small pieces (Optional- You can substitute chopped sausage)


• 1 loaf of Italian Bread, or whatever kind of leftover bread or buns you have, torn into bite sized pieces

1. spray a 8 inch glass pan with spray release.


2. spread torn up bread pieces in the bottom of the pan.


3. In a mixing bowl, combine eggs, milk, cottage cheese, veggies, bacon and 1 cup cheese.


4. Pour mixture over bread.


5. Top with remaining cheese.


6. Cover pan with tin foil and store in fridge overnight.


7. The next morning, preheat oven to 350 degrees.


8. Remove foil from pan and bake in heated oven for 25035 minutes, or until egg mixture has set.

Serve with fruit salad.  Makes 6-8 servings.  It holds up well for leftovers too.