These are a family favorite when we are craving "breakfast" for dinner. Generally we have leftovers and actually eat them for breakfast. They are easy, filling and the kids love them despite the minor spice.
Ingredients:
1 tube of chourico (chorizo) - $1.99
1 carton large eggs, beaten - $3.00
2 russet potatoes, diced - $1.50
12 large tortillas - $3.00
1 tbs oil
salt and pepper, to taste
Makes 12 burritos.
1) Heat oil in a large skillet on medium high heat. Add potatoes and fry until golden brown, approximately twenty minutes, turning every 5 minutes or as needed.
2) Meanwhile, heat a large skillet on medium-high heat. Add chorizo and cook until browned, approximately 5 minutes. Stir in eggs and scramble, cooking until eggs are done. Stir potatoes into egg/chorizo mixture.
3) Spoon mixture into heated tortillas (can be warmed 30 seconds in the microwave) and wrap. Serve warm.
Alterations: Add cheddar cheese for a richer taste!
Sunday, January 15, 2012
Wednesday, January 11, 2012
Taco Munch
Odd sounding name right? I thought so too. Truth is, my kids named it. It's something we threw together from house staples one night that started as taco mush but I didn't find that too appetizing so we agreed on "Taco Munch". Its a definite kid pleaser if your kids love tacos. It's also very versatile: you can add and remove as you want and most likely it will still taste good. Warning: the presentation isn't too great but it takes about 20 minutes to make and in my book that's good enough!
Ingredients:
1 lb. ground turkey or ground beef - $3.99
1 packet taco seasoning - $0.99
1 head of lettuce, shredded - $0.99
1 15 oz. can of beans (kidney or pinto) - $0.59
1 can corn - $0.79
Sour cream - $1.19
tortilla chips (or leftover taco shells if you have them!) - $1.50 if you don't have a bag already
1) Brown ground turkey in a large skillet or saucepan. Drain and prepared with taco seasoning as indicated on package directions. Lower heat to low.
2) Stir in drained beans and corn and warm with meat (approximately 3-4 minutes). Turn off heat.
3) Mix in sour cream. Add lettuce. Break up tortilla chips (crush) into mixture (Add to your likeness)
4) Serve and enjoy!
Makes about 6 servings.
Alternate: Use ground beef if its cheaper. You can also omit the sour cream if desired. I like to top mine with cheese and diced tomato if I have some on hand, although this might increase the price.
Ingredients:
1 lb. ground turkey or ground beef - $3.99
1 packet taco seasoning - $0.99
1 head of lettuce, shredded - $0.99
1 15 oz. can of beans (kidney or pinto) - $0.59
1 can corn - $0.79
Sour cream - $1.19
tortilla chips (or leftover taco shells if you have them!) - $1.50 if you don't have a bag already
1) Brown ground turkey in a large skillet or saucepan. Drain and prepared with taco seasoning as indicated on package directions. Lower heat to low.
2) Stir in drained beans and corn and warm with meat (approximately 3-4 minutes). Turn off heat.
3) Mix in sour cream. Add lettuce. Break up tortilla chips (crush) into mixture (Add to your likeness)
4) Serve and enjoy!
Makes about 6 servings.
Alternate: Use ground beef if its cheaper. You can also omit the sour cream if desired. I like to top mine with cheese and diced tomato if I have some on hand, although this might increase the price.
A Quick Sweet Tomato Sauce
Double or triple this recipe (like I do) to make large batches to freeze for use later on. This recipe yields approximately three cups - enough for about one pound of pasta.It's a fresh tomato sauce so don't expect the processed flavor of canned spaghetti sauce. It's also a "quick" version of tomato sauce so it doesn't necessarily beat the kind that simmers all day. It's, as I like to say, a happy medium - and is a go-to recipe for a busy mother like myself.
1 28 oz. can of crushed tomatoes, with juices - $1.20
1 small can of tomato paste - $0.99
1 tbs minced garlic - miniscule if on hand or $2.99 for a jar which equals about $0.40 a serving
2 tbs sugar - miniscule if on hand or $0.99 for a small container
1 tsp oil
1) Heat oil in saucepan and add garlic. Saute until slightly browned.
2) Add crushed tomatoes and tomato paste. Bring to a boil.
3) Reduce heat and simmer. Once simmering, add sugar. Continue simmering for approximately 1 1/2 hours or until thickness is as desired (the longer you simmer, the thicker it will be).
4) Serve and enjoy...or freeze!
Alternate: If you prefer a more herb-ish taste, add a tablespoon of finely chopped fresh basil when simmering and less sugar. If you prefer a sweeter tasting sauce (like me!), increase the sugar to taste.
1 28 oz. can of crushed tomatoes, with juices - $1.20
1 small can of tomato paste - $0.99
1 tbs minced garlic - miniscule if on hand or $2.99 for a jar which equals about $0.40 a serving
2 tbs sugar - miniscule if on hand or $0.99 for a small container
1 tsp oil
1) Heat oil in saucepan and add garlic. Saute until slightly browned.
2) Add crushed tomatoes and tomato paste. Bring to a boil.
3) Reduce heat and simmer. Once simmering, add sugar. Continue simmering for approximately 1 1/2 hours or until thickness is as desired (the longer you simmer, the thicker it will be).
4) Serve and enjoy...or freeze!
Alternate: If you prefer a more herb-ish taste, add a tablespoon of finely chopped fresh basil when simmering and less sugar. If you prefer a sweeter tasting sauce (like me!), increase the sugar to taste.
Freezer Pinto Beans
Make a big batch of these beans and freeze them. Defrost for use in tacos, enchiladas, burritos - any recipe that calls for refried beans or simply serve them as a side to any meal. You save MUCH more money than buying the canned kind and the taste is much more authentic.
Ingredients:
1 lb. dried pinto beans
1/2 lb. bacon
1 tbs chili powder
salt to taste
pepper to taste
1) Cover beans with water in large pot and soak overnight.
2) Drain and rinse beans. Fill pot with water approximately one inch above beans.
3) Cut raw bacon into one-inch strips and drop into pot with beans.
4) Bring to a boil then reduce heat to medium-low, cover and simmer for 2-3 hours or until beans are soft. Ensure that the skin on the beans is also soft.
5) Add chili powder and salt and pepper to taste. Mash beans by hand or puree in food processor/blender. Add water as necessary to ensure beans remain creamy.
6) Serve and enjoy or cool and divide to freeze.
Alternate: Add a can of Rotel tomatoes or green chiles before mashing if you prefer beans with more of a kick. You can also add fresh chili peppers for a more intense kick.
Makes approximately 12 servings.
Cost to me:
1 lb. store brand Pinto Beans - $0.99
1/2 lb. bacon- $3.99
Salt and pepper, chili powder - miniscule because I had these on hand
Total: $4.98 for 12 servings or 41 cents per serving. I was able to use one batch for two meals.
Note: I often make these beans "vegetarian". I leave out the bacon which decreases the cost dramatically. To substitute for the lack of bacon grease, add two tablespoons of vegetable oil before mashing/blending.
Ingredients:
1 lb. dried pinto beans
1/2 lb. bacon
1 tbs chili powder
salt to taste
pepper to taste
1) Cover beans with water in large pot and soak overnight.
2) Drain and rinse beans. Fill pot with water approximately one inch above beans.
3) Cut raw bacon into one-inch strips and drop into pot with beans.
4) Bring to a boil then reduce heat to medium-low, cover and simmer for 2-3 hours or until beans are soft. Ensure that the skin on the beans is also soft.
5) Add chili powder and salt and pepper to taste. Mash beans by hand or puree in food processor/blender. Add water as necessary to ensure beans remain creamy.
6) Serve and enjoy or cool and divide to freeze.
Alternate: Add a can of Rotel tomatoes or green chiles before mashing if you prefer beans with more of a kick. You can also add fresh chili peppers for a more intense kick.
Makes approximately 12 servings.
Cost to me:
1 lb. store brand Pinto Beans - $0.99
1/2 lb. bacon- $3.99
Salt and pepper, chili powder - miniscule because I had these on hand
Total: $4.98 for 12 servings or 41 cents per serving. I was able to use one batch for two meals.
Note: I often make these beans "vegetarian". I leave out the bacon which decreases the cost dramatically. To substitute for the lack of bacon grease, add two tablespoons of vegetable oil before mashing/blending.
Spanish Chicken
Here is a great, easy recipe for Spanish Chicken. My family loves this recipe that yields super-moist, taco-flavored chicken. Whip the ingredients together in under 5 minutes and stick in the oven. Pair with a side of rice and corn for a delicious, budget-friendly meal.
Ingredients:
4 Large Chicken Breasts (can be cut in half to make 8 servings)
1 Packet Taco Seasoning Mix
1 Jar Salsa (mild, medium or hot, depending on your preference)
1 Cup Shredded Cheddar Cheese
1) Preheat oven to 375 degrees.
2) Pour taco seasoning into a large freezer bag. Add chicken breasts and shake to coat with seasoning.
3) Place coated chicken in a lightly greased baking dish and liberally spoon salsa over chicken breasts.
4) Bake for 30-35 minutes or until juices run clear. Top with cheese and bake an additional 3 minutes, or until cheese has melted.
5) Serve and enjoy!
What this cost me:
Chicken Breasts: $5 for 4 (large enough to cut in half to make 8 servings)
Taco Seasoning Packet: $0.99
Salsa: $2.99 for Store Brand
Shredded Cheese: $2.50 for entire bag (on sale) which included 3 cups so $0.83 (2.50/3) for one cup
Total: $9.81
Alternate ideas: For more servings, skip the fresh chicken breast and opt for the frozen breast tenderloins. You can get a large bag of tenderloins for around $6 and it will yield double the servings. Simply defrost before baking.
Ingredients:
4 Large Chicken Breasts (can be cut in half to make 8 servings)
1 Packet Taco Seasoning Mix
1 Jar Salsa (mild, medium or hot, depending on your preference)
1 Cup Shredded Cheddar Cheese
1) Preheat oven to 375 degrees.
2) Pour taco seasoning into a large freezer bag. Add chicken breasts and shake to coat with seasoning.
3) Place coated chicken in a lightly greased baking dish and liberally spoon salsa over chicken breasts.
4) Bake for 30-35 minutes or until juices run clear. Top with cheese and bake an additional 3 minutes, or until cheese has melted.
5) Serve and enjoy!
What this cost me:
Chicken Breasts: $5 for 4 (large enough to cut in half to make 8 servings)
Taco Seasoning Packet: $0.99
Salsa: $2.99 for Store Brand
Shredded Cheese: $2.50 for entire bag (on sale) which included 3 cups so $0.83 (2.50/3) for one cup
Total: $9.81
Alternate ideas: For more servings, skip the fresh chicken breast and opt for the frozen breast tenderloins. You can get a large bag of tenderloins for around $6 and it will yield double the servings. Simply defrost before baking.
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