Miserly Moms - Frugal Recipes 1

Miserly Moms® features favorite frugal recipes that have been sent in by our readers. The guidelines for submitting recipes are listed at the bottom of this page.

Please understand that these recipes are not our recipes, but those of readers, and that we have not checked them for accuracy, taste, or health.

Frugal Recipe #87

HUNTINGTON CHICKEN

2 cups cooked macaroni ($1.00)

1/2tbs. butter (cents)

2-4 chicken breasts (i usually get a large bag frozen on sale for 6 bucks)
1 can cream of mushroom (3 for 1.00 at dollar general)
3/4 can of milk *soup can* (pennies)
2/3 cup french fried onions (small can on sale for 79 cents @ winn dixie) black pepper (pennies)

heat a skillet. brown chicken, add soup and milk, stir... simmer about 10 min... add onions and season with pepper to taste. cheap, fast and easy....

Submitted by: Erin in Carrollton, TX

Here's a recipe my family loves for a speedy chili.

1 lb. ground beef ($.99)
1 can diced tomato with chilis (store brand $.50)
1 8 oz. can regular tomato sauce (store brand $.39)
1 c. water
1/2-1 onion, chopped (pennies)
1 green pepper, chopped (as little as $.30/however, when on sale I chop a bunch & keep in freezer so I don't have to pay the higher prices when I need one)
2-3 cloves garlic, chopped or minced (pennies)
3-5 tbsp chili powder
salt, pepper, onion & garlic powder, and cumin to taste.

In a dutch oven brown ground beef with onion, green pepper & garlic. Drain. Add tomato sauce, diced tomatoes, water & seasonings. Bring to a boil & then simmer approximately 20 minutes. While simmering I shred cheese to go on top. If in a hurry I warm flour tortillas; if more time I bake a quick cornbread recipe. Add a salad & you've got a quick meal. Leftovers are great
as "Frito" pie or chili dogs!

1/2 cup of catsup (just pennies if you buy store brand on sale or use coupons)

3-4 cups water (enough to cover the cabbage and make broth)

I usually make this from ingredients around the house, so I am estimating the cost. Throw it all in a pot, bring to a boil and cook about 30 minutes. It sounds too good to be true, but my family (not big on either soup or cabbage for the most part) just LOVES it. Serve with a nice loaf of crusty homemade bread and you have dinner that's practically free!

1 can chili beans in gravy (.89)
1 can kidney beans (.89)
1 can stewed tomatoes (.67)
1/2 cup sliced celery (pennies)
1/4 cup diced onion (pennies)
1 Tbsp chili powder (pennies)
1 cup cooked rice (pennies)
salt to taste
(optional) sour cream, grated cheese, hot sauce

In sauce pan, cook celery, onion and tomato for 5 minutes. Add everything else but rice, sour cream and cheese. Cover and simmer for 15 minutes. Add rice, put into bowls and top with any or all of the "optionals".

Cabbage Soup

1 large can V8 type juice (store brand 88 cents)
1 packet dry onion soup (40 cents)
1 onion (pennies)
4 carrots sliced (pennies; you can use as many/little as you like)
4 stalks celery (pennies; same as above)
1 head of cabbage (about $1.00; use as much or as little as you like)
1 package frozen spinach (40 cents) or a bag of fresh (1.00)
1 green pepper, chopped (50 cents)
approximately 4 cups of water; it varies according to how much veggies you use.

Combine all ingredients in pot and cook over medium heat for about 1 hour. You can take out any vegetable and substitute with more of another. There are many variations to this wonderful soup.

Submitted by: Susan Sheppard

I'm not very good at making pie shells, but my family and I love pot pies. So I came up with this recipe to make a good pot pie without all the fuss (and it tastes pretty yummy too!). This is also a good way to use up those Thanksgiving and Christmas leftovers.

Turkey Pot Pie

2 c. cooked turkey, cubed (pennies if using leftovers)
1 can cream of chicken soup ($.60 on sale)
1 can Veg-all brand mixed veggies, drained ($.50)
1 can biscuits ($.50 on sale)

In a 2 quart casserole dish combine turkey, soup and veggies; mix well. Bake at 350 for 15 minutes or until heated through. Remove from oven. Place biscuits on top of casserole. Increase oven heat to 400 and bake an additional 10-15 minutes or until biscuits are golden brown. Total cost of this dish is around $2.00 for 6 servings. That averages out to about $.30 per serving.

Submitted by: Brandy, Columbia SC

This recipe is really great. My family loves it. Especially in the summertime. I love it too cause it is so easy to just put on and let cook all day. Sometimes we let it cook all night and I finish it in the morning. After it's been in the fridge all day, the seasonings have set and it's even better. I don't know the real cost because the big expenses are the meat, BBQ sauce and buns. Other than that, we always have the seasonings on hand. The other great thing is if you've run out of something, you can just leave it out or if you don't have ground mustard use regular mustard. If you don't have onions, use onion powder. It's so versatile a recipe. My husband likes cole slaw on top of his sandwich so I make that and some baked beans for sides.

Place roast in crock pot. Put celery and onions in crock pot. Cover roast with water. Sprinkle each spice into the water until they they have spread and lightly cover the top of the water. Turn crock pot on low for 9 - 12 hours. Meat will be done when you pick it up and it literally falls off the bone. Take meat out and let cool a little.

While meat is cooling, drain crock pot reserving the celery, onions, and spices. Take meat by chunks or pieces and pull apart by hand into shreds. (Really easy). Place meat back in crock pot with reserves. Add 9 -12 oz BBQ sauce and brown sugar. Taste. Add more spices to taste and/or more BBQ sauce. You can eat right away, but I let it cook a little while longer so the sauce and everything can get soaked in.

For an easy side dish, you can use the same spices, BBQ sauce, Worcestshire, and Liquid Smoke to taste and add to the baked beans. (I use Campbell's pork & beans) and let them simmer for awhile to absorb the seasonings

Submitted by: A. Jeffries

I noticed a recipe for Chicken and Dumplings in this column, and
although I am sure it is wonderful, I think I can cut down on the amount of work, as well as the cost of the meal. My father in law would not eat chicken and dumplings since his mother died about 20 years ago. He eats mine and no one else's now.

1 boiled chicken, deboned, (save the broth)
1 pack of large flout tortillas
dusting flour

After deboning a boiled chicken, cut up tortillas in 2 to 3 inch
strips. Put the cut up tortillas in a large zipper bag, (or the
original tortilla bag is what I use), and shake about 1/2 cup of flour
over them. Seal, and shake the bag. Drop ONE AT A TIME into boiling chicken broth. Add chicked, and simmer about 5 minutes. This meal is my family's favorite, and guests don't know that my dumplings are made of tortillas. They turn out perfect every time. total cost: about 3.00 for a chicken, and about 1.00 for the tortilla. Minimal cost for flour.

Submitted by: Rory Slaughter

2 egg whites
1 cup low-fat or fat-free cottage cheese
1 cup rolled oats
1 pkg. onion soup mix

Mix ingredients together and make into small "burgers" or "meatballs." Fry in a small amount of oil, about 3 minutes on each side. I think these taste even better a day after you first make them. Less than $1.00 per batch. (Try the house brand of dry onion soup mix, or there is a recipe in the Tightwad Gazette book.)

P.S. Save the egg yolks for custard (also good with this meal,
especially chocolate.)

Submitted by: Renee Gorby

Ingredients:1 whole chicken fryer
medium onion chopped
2-3 green onions chopped
1 can cream of chicken soup
1 can cream of celery soup
1&1/2 c all purpose flour
1/2 c milk
1 egg
1-2 cups cooked white rice
pan of sweet cornbread (jiffy is good at .33 cents) may need to bake 2 packs

Boil the fryer in a large pot until juices run clear. Remove the meat off of the bone and set aside. Keep 3-4 cups of water in the pot
from boiling the chicken or dump it all and start with fresh water. Dumping the boiled chicken water will cut some of the fat out. add
both cans of soup to the water along with all onions. Sometimes I leave the onions out and the taste doesn't change.

Bring to a boil and mix up the flour milk and egg. You can roll it out very thin and slice the dumplings into strips or do like me and take a small piece of dough in your hand and flatten as thin as possible. As I flatten dumplings with my hands I drop them into the boiling
mixture. Try to get them all in within 5 minutes.

They will need to simmer about 10 minutes. Add the chicken back in after you drop the dumplings in. Serve over cooked rice with a side of sweet cornbread. This is one of the quickest meals I know of and
about $6.00. We eat it for Saturday supper and Sunday dinner. Family of five.

Salmon Cakes

1 can salmon ($2/can)
1/4 cup relish (about 10 cents)
1/4 cup mayonnaise (about 10 cents)
1 diced carrot or celery stick (about 10 cents)
One lemon (about 30 cents)
1/4 cup corn meal (about 10 cents)
vegetable oil spray (negligible, about 10 cents?)

This is quick and healthy. Combine salmon, relish, mayonnaise,
carrot/celery. Zest the lemon and mix zest and juice of lemon with
salmon mixture. Form into patties. I use this quick technique:

Sprinkle a little corn meal in the bottom of a quarter cup measuring cup. Add salmon mixture almost to top. Top with more corn meal. You end up with about 10-12 perfectly sized, corn meal coated salmon cakes. Pan "fry" on medium to medium high about 2-3 minutes per side. With a salad and a loaf of bread, a great meal.

P.S. You can take the bones out of the canned salmon but I keep them in; they taste fine and provide calcium. A yummy way to get those healthy omega oils (from the salmon) in your diet.

Total cost about $2.80 for entire recipe, 70 cents per person.

Submitted by: Catherine

Here in the Milwaukee area we have a store called Pick and Save every so often they sell a 10 pound bag of potatoes for only 99
cents! Now there's a deal a true miser can't pass up. This is our favorite costs next to nothing recipe for potatoes soup.

1 garlic clove minced or crushed if your in a hurry
4 cups water
2 cups kale sliced and coarsely chopped
1-1/2 tsp salt

Bring to a boil, turn down and simmer about 8 minutes.

1 pound diced potatoes

Add to simmering kale broth and cook until tender. Now serve. Couldn't be easier or cheaper. My kids love it!

Red Beans & Rice

1 lb. smoked sausage (about $2.00 or less if it's on sale)
1 can (10 ounces) tomatoes and green chilies (about $.60 store brand)
2 cans (16 ounces each) red beans or dark red kidney beans, undrained (about $.50 each store brand1 can (10 3/4 ounces)

cream of mushroom soup (about $.60 store brand)
3/4 tsp Creole seasoning (miniscule amount unless you have to buy a new container; we keep some on hand all the time)
4 -5 cups cooked white rice (about $.50)

Cut up sausage into 1 inch chunks. Brown sausage in 10 inch skillet.
Add tomatoes, beans, soup, and seasoning and heat through. Add cooked rice and heat through again, if necessary.

Another variation on this I tried this week that was just as delicious
was using cubed chicken (bought on sale for $1.69 lb in frozen bag) - I used three chicken breasts and browned them in about a tablespoon of oil and 1/4 tsp of the Creole seasoning.

I got this recipe from a friend who brought it to us when my son was
born last December. We loved it so much, and since it was only about $.95 a serving (it'll serve 5 easy, and add more rice to have leftovers!) we have had it many times this year.

Submitted by: Heather M.

My son loves canned pasta but he never finishes the amount in the can and he doesn't like it reheated. Instead of wasting it I add it to my odds and ends in the freezer. When I have enough odds and ends I make soup with them. I use one can of Vegetable Broth or any broth you like. Then I add the left over canned pasta as well as anything else I have saved from various meals. If the leftovers can make a meal or the bulk of the meal I save them for another meal but sometimes you have 1/2 can pasta, a few beans,1/2 cup peas, etc. I continue to add whatever I have. Usually about 4 different things. Last time it was Vegetable Broth,1/2 can pasta,1/2 cup rice and 2 left over sausages. I always add a little extra water. Since there is only my son and I, I don't make large amounts. This makes a great soup and its different every time. I serve it with bread and butter or sometimes I make biscuits. Its up to you! Enjoy.

Submitted by: Kellee Ganci

Hen On the Nest

Left over rice (or about 3-4 cups depending on how hungry your family is)
2 cans cream of Chicken soup
1/2 cup plain yogurt
1/2 cup sour cream
(Optional) A can of sliced mushrooms
Chicken either left over or 3 (?) breasts
four stalks of celery
1-2 chopped onions
1 tablespoon olive oil
Salt
Pepper
Pkg of frozen peas
This meal is so flexible. If you don't like something take it out or make a substitution to suit your personal taste.
Sauté the onion and celery in a tablespoon of oil. Or if you are cooking the chicken now you probably won't need the oil. Throw in
the mushrooms during the last bit of cooking to warm them up. Salt and pepper to taste. Meanwhile mix together the soup and
yogurt and sour cream. Add the veggies after they are cooked and make them crunch-chewy...like Chinese vegetables and chicken.
(And frankly I think that this tastes better if you stew a whole chicken as you would for soup and then debone the meat use if for this
recipe and use the broth for soup). Pour this mixture over the rice. Cook the peas and strain them and top the meal with them. If
your rice was cold then put it into a 350 oven until everything is nice and hot, If your rice was just newly cooked then you can pour it
over and serve. Make sure to serve a salad or a veggie to round out the meal. Make sure when you serve it to get some of the sauce
along with the rice and vice versa. Also when you go to put the leftovers in the fridge mix it all together first and then you won't have
to worry so much about the rice getting dry.

Rice- .20 bought in bulk
soup- .85 each
Yogurt .10 I make it myself
Mushrooms .55
Chicken $2.00-3.00 (I buy a big chicken because I have a big family (six).
Celery- .40
Onions .25
Peas .60

So the total cost is around $5.35 and this serves the whole family one meal and my husband, myself and the two little ones lunch
for the next day and possibly my husband for a third lunch. My husband is a big guy and also a BIG eater and this is one of his
favorites.

MacWeenies

This is a quick, easy, and surprisingly tasty recipe for lunch or dinner.

My Mom used to make this for us when we were kids, but it didn't get its name until my two boys came along, giving it the now obvious title!

2-3 packages store brand macaroni and cheese (3 - 4 packages for .99)

1/4 cup butter/margarine per package of macaroni used (?)

1/4 cup milk per package of macaroni used (?)

1 package hot dogs (on sale for 2 for $1.00 at Winn Dixie)

Boil Macaroni as suggested on package. About 2 minutes into the macaroni boiling, add cut up hot dogs* and allow to cook until both macaroni and hot dogs are done.

Drain macaroni and hot dogs in collander and return to pot.

Add butter, milk and the cheese packets from the boxes of macaroni and stir over very low heat until well blended.

That's all there is to it, all for $2.00 or less. Add a veggie or a salad and bread and you're done! I'm not a hot dog or even boxed macaroni fan, but I really like this -- maybe because it's so easy!

* Caution - If you have small children, cut hot dogs lengthwise before
cutting into chunks - hot dog "circles" are easy for a small child to choke on.

Submitted by: Linda M

This is a wonderful Mexican meal that I serve my family often. Chock full of ingredients that my family loves, its a bargain.

1 1/2 lbs. ground beef (.99 per lb.)
1 jar salsa (1.50)
1 can green chilies (.50)
2 c. pepper jack cheese (or any other cheese you like) (1.50)
2 boxes jiffy cornbread mix (.25 per box)
1 can refried beans (.50)
1 can whole kernel corn (drained) (.33)

In a bowl, prepare cornbread mix as package directs adding 1/2 can corn, set aside. In a skillet brown ground beef, drain. In a large bowl combine beef, salsa, chilies, remaining corn and 1 cup cheese. Spread refried beans in the bottom of a well greased 13 x 9 x 2in glass pan. Top with meat mixture and remaining cheese. Top with cornbread mix. Bake at 350 for 20-25 minutes or until heated through and cornbread topping is well cooked. Yield: approximately 8 servings. Total price per serving: $.73

Submitted by: Brandy White

Potato/Salmon Au Gratin

7 potatoes peeled and sliced
1 onion
2 Tbs. butter or margarine
2 Tbs. flour
2 cups milk
1 can salmon
1/8 block of velveeta type cheese or 3/4 cup shredded cheddar
salt and pepper to taste

Melt butter or margarine in skillet. Cook onion until tender. Add flour. Whisk in milk. Boil for one minute, stirring constantly. While heat is low, add cheese and melt. Then add drained salmon to au gratin mixture. Arrange half of the sliced potates in casserole dish. Pour half of salmon mixture on top. Repeat. Bake for 1/2 hour at 350 degrees or until bubbly. We love this with sliced tomatoes out of the garden. Will feed 3 people 2 meals or 6 people one meal. Cost is approximately $4.00.

Submitted by: Karen Edwards

Rice and Raisin Custard

I use left over steamed rice for this one. Its easy fast and filling. makes a teriffic desert or breakfast.

1 cup of pre cooked rice (.20 if you buy the big bag's like me)
1/2 c Rasins (.40 also bought in bulk)
1 tsp vanilla (too small to calculate)
2 eggs (.15)
1/4 c sugar White or brown <l prefer brown> (.20)
1/4 c milk /fresh canned or powdered (varys depending on whats used)

Mix all ingrediance in a pan and cook at 325 till a knife comes out of the center clean (about 20-30 min depending on how deep your pan is), If I have left over cocconut I add it to the recipee. Also If you use it for a desert Ive found that drizzeling some corn syrup or molassas over the top makes it verry yummy or if you prefer sprinkel with 1 tsp powdered sugar.

Submitted by: Diana Smith

Mother's Macaroni Bake

My mother used to make this casserole often when I was a child. Now I make it for my family and my two young boys love it. It's
inexpensive and easy to make. Add a salad and some rolls and you have a hearty meal.

2 cups dry elbow macaroni, cooked and drained ($.99 for entire box, so at most $.50)
1 small onion, diced (pennies)
1 small green bell pepper, diced (free from my garden, or about $.35 from local Farmer's market)
1/2 stick of margarine (pennies)
1 can tomato soup ($.33 on sale)
2 slices of American cheese singles, cut in half diagonally (whole package of 16 singles, store brand, on sale for $.99, so pennies)
Grated parmesan cheese (optional, as topping)

Cook and drain macaroni, set aside. Sautee onions and peppers in margarine until tender. Add vegetables to macaroni and mix lightly. Stir in soup. Pour mixture into a lightly Pamed casserole dish and arrange cheese singles over top. Bake in 350 degree oven until heated through and cheese is melted (about 15 mintues). Sprinkle with parmesan cheese before serving. Serves 4. Approximate cost, $1.50 for the whole casserole.

Submitted by: Stephanie Martin

plus 2-3 more meals (Shepherd's Pie and Beef Potpie)

My family of four loves this and we get at least three hearty meals out of it.

$3.5-4.5 beef roast (I prefer bottom round, usually purchased on sale at $1.60 lb, total about $6.40)
1 tablespoon vegtable oil (.05)
1/2 cup soy sauce (.50)
2 cups leftover coffee, regular or decaf (.10)
4 bay leaves (bulk or dollar store, .15)
2 minced garlic cloves (from huge jar from costco, .15)
1 teaspoon oregano (.10)
2 large onions, sliced (.40)

Night before I heat fry pan, add oil, and brown roast. In a crockpot I mix half onions and rest of ingredients. Add roast and top with rest of onions. Start on low setting. In morning I then open and baste top of onions and roast well. Close and continue cooking until dinner.
Serve with hard rolls (usually purchased from the day old rack at a grocery store for $1.00) and pan juices for dipping. Add salad or vegtable dish. Beef will be falling apart.

After dinner I set aside some beef and juice for leftover sandwiches or to add to a soup. Since my children seem to mind to the texture of onions but not the taste I put the rest of the pan juice and onions in a blender and liquidify the onions. Then refridgerate everything.
Generally two days later I then get out two medium pots. In one I boil 3 large potatoes for mashed potatoes (no need for this if you have mashed potato leftovers). In the other pot I boil about 3-4 cups of whatever vegtables we have around (carrots, potatoes, celery, peas, corn, etc., about 1.00) with some garlic, onion powder, salt, and pepper), I just boil until softening but not done since they will cook more later. When done mix drained vegtables with leftover beef (broken up) and moisten/season with the leftover pan juice/onion blend.

Put half of mixture in low casserole dish and half in pie dish lined with pie crust. Top low casserole dish with carefully spread mashed potatoes (about .50) and pie with second pie crust (if store bought on sale, about 1.00). Now I have a shepherd's pie and a beef potpie.
Choose one for dinner and wrap the other well and freeze for later (great homemade 'convience' meal).

Cook either pie at 300 for 40-45 minutes. Later, cook frozen one at 400 for about an hour. May need put shepherd's pie under broiler for a minute of two to get nice brown flecks on the mashed potatoes.
Works out to about $12.35 for three meals or $4.12 per meal (for 4), generally with nice leftovers for 2-3 servings for lunch per meal. So, about .69 per serving total (4.12 divided by 6). Usually I also have a couple cups of leftover pan juice/onion blend freeze as start for a soup later.

Submitted by: Cherie Draper, WA

This is a dish that my family absolutely loves.

Ingredients:

1# ground beef (1.68 per pound)
1 can beans with MOLASSES (about 1.19)
1 cup ketchup
1 cup brown sugar
2 small biscuit tubes ( I buy the ones that are 3 for 88 cents, they
contain 5 biscuits each)
1/2 cup shredded cheddar cheese ( about 99 cents)

Brown ground beef. Drain and place in ungreased, round 1 1/2 qt casserole dish. Stir in beans, ketchup and brown sugar. Mix well. Take biscuits and cut in half so that one side is flat. Place in two rows around the casserole dish. ( LEAVE the middle open or the biscuits will not cook right). Sprinkle with cheese.

Bake at 350 until the biscuits are done. ( about 20 minutes)

This feeds my husband ( BIG appetite), myself, and three boys ages 7, 6 and 21 months and provides us with leftovers. (at least one lunch serving)

Submitted by: Anna Benneta

BBQ Cups

We have this about once a week. My 20 month old daughter loves them. This goes well with french fries and corn on the cob.

3/4 lb. hamburger meat (I buy the lean - $1.75)
1/2 cup BBQ sauce ($.30 - if even that)
2 tlbs. brown sugar (pennies)
1 tlbs. minced onions (pennies)
1 can Pillsbury biscuits ($.75)
3/4 cup shredded cheddar cheese

Brown beef, drain. Add bbq sauce, brown sugar and onion. Place individual biscuits into muffin pan - ungreased, press them out all around each muffin pocket. Put meat mixture into the biscuits and topwith cheese. Bake at 400 degrees for 10-15 minutes

Submitted by: Stephanie Schafer

My family and I love a good danish, but they are very costly to buy from the store. So I came up with this simple and frugal way to make them at home. Enjoy!

2 tubes refrigerated bread sticks (on sale for $.50 each)
1 8oz. package of cream cheese (store brand @ $.99)
1/4 c. powdered sugar (aproximatly $.05)
1/2 tsp. lemon juice (pennies)

Frosting

1/2 c. powdered sugar (aprox. $.10)
1-2 tsp. milk (pennies)

Seperate bread sticks but do not uncoil, place on ungreased cookie sheet. With your thumb make an indention into the tops of each coil. In a bowl mix cheese, sugar and lemon juice until smooth. Place about 1 tbs. of cheese mix into indentions. Bake at 400 for 15-20 min. Meanwhile combine remaining sugar and milk until smooth. Drizzle frosting over warm danish. Yields 1 dozen. At about $.16 per danish you can't lose.

Submitted by: Brandy White

Anna's Spaghetti Sauce

2 cans stewed tomatoes
1 can tomato sauce
1 can tomato paste
2 cloves garlic, minced
1 small onion
1/2 of green pepper, chopped
1 can mushrooms or 4-5 fresh
2 teaspoons oregano
1/4 pepper
1 teaspoon salt
Oil

Saute onion, green pepper, garlic, and mushrooms (if fresh) in hot oil for 5 minutes. Add the rest of ingredients and let simmer for 30 minutes or more. Serves 6. Any of the veggies can be left out...or you can add meat (extra expense). We prefer it without meat. Enjoy!

Submitted by: Anna Perona

1 3-5 lb. roast (cheapest beef cut, under $1.99/lb-I usually wait for a
sale of $1.19/lb)
1 package store brand onion soup mix ($.50)
1 small onion cut any way you like ($.50)
2 Tbsp. Worstershire sauce
1 can cream of mushroom soup ($.50)

Put in a crock pot on low in the morning and eat for dinner. It does
help to turn the roast every couple of hours but I've been away all day
without and it was fine. We serve this to guests and everybody raves.
The meat will make it's own gravy. You can add a few carrots too, if
you wish. I usuall serve with homemade mashed potatoes. About 8
servings depending on size of roast. Just over $5 total for a great
dinner and leftovers.

1 lb ground hamburger meat .99 cents on sale
a capful of apple cider vinegar (pennies)
3-4 tbspn brown sugar depending on your taste (pennies)
1 onion (.10 cents in a bag)
ketchup any kind on sale .99 cents or so

Brown meat and onion and drain, add 1 cup of ketchup, the brown sugar and vinegar, stir and heat. It usually makes about 7-8 for our family and including the buns, costs under $3.00.

Submitted by: Bobbi Miller

This is a casserole that my grandmother passed down to my mother who then passed it on to me. I have 2 very picky little girls who turn their nose up at most foods (it's the age you know) but eat this with no complaints. This recipe serves 6 and costs only $.39 per serving. Serve with green beans and you have a complete meal.

1lb. ground sausage (wal-mart brand @ $.99)
2 five oz. packs of saffron yellow rice (bella brand @ wal-mart is $.50 per pack)
1 pk. dry onion soup (wal-mart brand is $.77 per box of 2)
water

Brown sausage well and drain. In a 2qt. casserole dish combine rice, soup, and water according to both packs of rice (aprox. 3 cups). Stir well. Add sausage but do not stir. Bake in a 350 degree oven for 1 hour or until rice is tender. The sausage will all be on top of the dish, add some chopped green onions and this is a dish you can serve to guests.

Submitted by: Brandy White

2 Packages Chicken flavored Ramen noodle soup mix (approx 40 cents)
1 cup leftover chicken or turkey ( a few cents)
1 can of mixed vegetables (29 cents a can at Aldi)

Make soup as directed on package using the liquid from the vegetables and adding water to make amount called for. At the end of cooking time add the chicken and veg. Remove from heat and serve. This makes 4-6 servings depending on the appetite of family members. For only about a dollar or so this can be a healthy meal. Serve with bread or crackers which are also budgetwise.

1 lb ground turkey ($.85)
1 8 oz can tomato sauce ($.30)
1 or 2 cans drained green beans (up to $1.00)
2 or 3 cups mashed potatoes, from instant ($.30)

Brown turkey in a greased skillet, add tomato sauce and green beans, season to taste. Dump into 9" casserole dish. Drop spoonfuls of prepared mashed potatoes onto mixture. Bake at 350 degrees until lightly browned, about 25 minutes. This serves 4 very hungry people -- can be stretched by putting in larger dish and adding more mashed potatoes.

Submitted by: Leigh Carpenter

Easy Taco Casserole

1 # ground beef .88 on sale
1 can store brand mushroom soup .59
1 can store brand rotel tomatoes .50
1 store brand taco kit 1.00
1 block cheese, shredded .99 on sale

Brown ground beef and drain. Add mushroom soup, rotel tomatoes, taco seasoning and taco sauce from kit. Heat together. Take taco shells and heat according to package directions in oven. (Will not work if heated in microwave.) Crumble half of heated taco shells and line bottom of square pyrex dish. Add beef mixture, then crumble other half of shells over beef mixture. Layer shredded cheese over shells. Cover with foil and heat in oven for 25 - 30 minutes on 350 degrees. This makes six servings and each serving costs .66!!! This is very easy and my kids love it!!!

Submitted by: Kim Harveston

Stuffed Bell Peppers

This is a cheap dish especially if you can grow your own peppers. If you do not have this luxury (as I do not) buy them at your local farmers market. I have found peppers as inexpensive as $.35 each! If you still can't find them cheap this recipe works well with tomatoes or onions as an alternative.

6 large bell peppers ($.35 each on sale or home grown)
1&1/2 cups uncooked rice (aprox $.50)
1 lb ground sausage ($.99 on sale)
1 pk dehydrated onion soup ($.79/box on sale)
1 jar your fave spagetti sauce ($.99 for store brand)
water

Cut the tops off of peppers (or onions or tomatoes) and scoop out the seeds. Set aside. Cook rice in water as package directs.
Let rice cool completley before handling. This should take about an hour. In a large bowl combine cooked rice, sausage, onion soup & 1/2 jar spagetti sauce, mix well. Stuff each pepper until just over the top of opening. Place in a large glass baking pan. Pour remaining sauce over top of peppers. Bake at 350 for 1hour & 15 min so sausage can cook completely. Total cost per serving: $.85... Enjoy!

Submitted by: Brandy White

I am a stay home mother of 2. My husband works 10 hr days and when he gets home he is HUNGRY. Here is an easy way to
make bbq beef and it is pretty inexpensive being you get about 3-4 meals from it. It also freezes well. Also, most of the ingredients
you probably already have in your pantry.

Ingredients:

2 1/2-3lb boneless roast ($3-4 or wait and buy it on sale)
1 cup strawberry preserves($2 for whole jar)
1 small onion chopped ($1 at most)
1 green or red bellpepper chopped
2 tblsp prepared mustard (reg or dijon)
1/2 cup brown sugar
1 cup bbq sauce(whatever flavor you like)

Spray crockpot with non-stick cooking spray. Mix all ingredients except the roast in a bowl. Place roast in crockpot and then pour
mixture on top. Cook on low 6-7 hours. Remove roast and slice thinly. Place back in crockpot for about 20 minutes. Serve on
store brand hamburger buns or whatever bread you like. VERY good!

Homemade Chicken Soup

1 whole fryer chicken (.79 a lb. on sale)
1 bag carrots (.50 a bag)
1 bunch celery (.50 a bunch)
1 onion (? not much)
1 cup rice or barley (about .20, I buy in bulk)
1 can chicken broth (.59 store brand)
enough water to cover everything
salt, pepper, and garlic salt to taste (pennies)

Crock pot fryer chicken for about 3 hours on high in broth, salt, pepper, and garlic salt. (I put it on before leaving
for church, and it's done when I return)
Remove chicken from bone. (very carefully..it's very hot!)
Cut up carrots, celery and onion into bite size pieces
Add to broth
Add rice or barley
Replace chicken in pot, and cover water
Add seasoning to taste.
Crock pot for another couple hours to allow vegetables to cook, and flavors to blend.

Serves a LOT!
We have 5 in our family, and we all eat it for dinner, then have enough left over for everyone to have lunch the next day. It freezes very well, and still tastes wonderful when reheated.

Cost per serving: about .50 (It's about $5.00 for the whole recipe, and it feed each of us at least two bowls a piece.)

Submitted by: Larissa Gallagher

My husband loves salsa, and I got tired of paying grocery store prices. This homemade salsa is a snap to make, and by varying
the amout of jalapenos can be as mild or fiery as you like. Total cost is about 65 cents per 16 ounce batch.

In food processor with metal blade, pulse the following:
1 16-oz. can stewed tomatoes, drained (.49 a can, Sav-a-lot)
3-10 jalapeno slices, depending on taste (.10--.15)
1t.-1T. juice from jalapenos, to taste (negligible cost)

Can be stored in the refrigerator for several days.

Submitted by: Karen Worley

I have a recipe of sorts for cheap corn tortilla chips--take a package of 36 or so, cut them into quarters, and bake on an oil-sprayed pan for 10-15 mins. on both sides in a 400 degree oven. A 36-pkg. of corn tortillas in my area is .89, and when cut, makes 144 chips. Cut them into eighths and make 288 chips--all for the same .89! These keep for about 2 weeks in a zippie-type bag, and they're no-salt, no-fat, maximum crunch chips!

Busy Mom's Chicken and Rice w/ Broccoli

*2-4 breasts of chicken (buy the skin on/bone in @ 88 cents a pound, then simply de-skin and de-bone the chicken)
*2 cans cream of mushroom soup (50 cents/each - store brand)
*1 box chicken & broccoli rice mix (Farmhouse or Rice-a-Roni are always on sale)
*1 bunch broccoli (75 cents pound on sale)

Place chicken breast in crock-pot. Pour cans of soup over breasts.
Season to your discretion. Cover crock-pot and cook on low for 10
hours. Before you are ready to serve the chicken, prepare box of chicken & broccoli rice according to package. Steam broccoli. Combine the two. Spoon breasts onto plates. The soup makes an excellent gravy topper. Add the broccoli and rice mixture as the side dish. Enjoy.

Makes 4 good size servings.

Submitted by: Kathy Newman

This is a tasty dish that I make often for my family. At only $1.12 per serving how can you lose.

1lb. ground beef (on sale $.99)
1 pack flour tortillas 10 count ($1.89)
1 large jar salsa ($2.29)
2 cups shredded cheddar cheese ($1.50 on sale)
2 tsp. chili powder (pennies)
2 tsp. garlic salt (pennies)
1/2 tsp. red pepper flakes (pennies)
1/4 c. water

In a large skillet brown ground beef, drain well. Add spices and water, boil for about 5 min until water is almost completely absorbed. Add 1/2 jar salsa and 1 cup cheese to beef, mix well. Fill each tortilla with 2 tbs. of meat mixture rolling as you go. Place filled tortillas seam side down in a 9x13 glass baking pan. Top enchiladas with remaining salsa and cheese. Bake uncovered at 350 for 20-25 min. Serves 6 at $1.12/serving

Easy Southern Biscuits

4 cups Bisquick (or Aldi's store brand for $.99 a box) $.50
1 cup sour cream (about $.50)
6 oz. 7-up (about 15 cents, on sale)
3 Tbsp. melted butter (about 25 cents, on sale)

Place baking mix in a mixing bowl, and cut in sour cream to make a
crumbly mixture. Add 7-up and blend by hand. Roll onto floured surface to about 1/2" thickness. Cut and place on greased baking sheet. Bake at 400 degrees for 10-12 minutes. Brush with melted butter immediately. (I sometimes butter them twice.) Makes 15-20 biscuits.

Submitted by Becky Phillips

Serves 4-6

Here is a family favorite that has been enjoyed for at least 5 generations! It is a quick and easy French-Canadian casserole that tastes even better the next day.Sauté 1 lb. of ground beef (sale price: . 99/lb.) along with 1 medium onion, chopped (sale price: 3 lbs/99 =.15)

Drain any fat, season with salt and pepper to taste (negligible) and place in the bottom of a casserole dish.

Boil 2 lbs. potatoes (sale price: 20/lb =.40) until tender. (If serving a
larger crowd, cook more)

Drain and mash along with 2 Tbsp. margarine (Sale price: 19/lb. =.01),1/2 cup milk(mixed storebrand, reconstituted instant milk ($8.99 for the economy size box)along with storebrand whole milk@$2.69/gal)= .07), salt, pepper and onion powder to taste (=.05)

Spread mashed potatoes over the top of the ground beef mixture.

Top with 1-2 15 oz. cans of cream corn(sale price: .33/per can) (use 2 cans if serving more than 4 or if you want 2 nights worth)

If desired, top with small dots of margarine to help to make a golden crust. (about a tablespoon's worth=.005)

Bake @350 F for 30 minutes.

For $2.00, I can easily serve a family with leftovers for the next day.
Traditionally, this has been served with a coleslaw of shredded green cabbage(4 cups=.20), a chopped, red apple (.15), 1/2 cup raisins (.15), tossed along with a few tablespoons of mayonnaise (.10)

It just wouldn't be the same without the coleslaw. This can be even
cheaper if using garden produce, more vegetables and less meat. Depending on time and prices, instant potatoes may work out better for you.

Submitted by: Carol Coderre-Marx

Comment by a reader:

I just can't help but comment on this recipe. Being a French-Canadian from Montréal, Québec, it really made me chuckle! Although I'm sure that it tastes very good as is, please let me just mention the following. It is called Pâté chinois, not Pôt de Chinois. Pôt de chinois means a chinese pot and not pâté. But that is just the title... The traditional order in which the ingredients are put in the pan is essential to the enjoyment of this time-tested recipe. First the meat, then the creamed corn, and then lastly, the potatoes. By putting little dollops of butter and sprinkle paprika on the potatoes, you get a lovely golden crust. And that, Miserly Moms, is the right way to make pâté chinois. Doing it upside down is a little bit like putting the cherry under the sundae !

In any case, I really enjoy Miserly Moms and get wonderful tips from your website. It helps me not lose sight of how, as a single mom with two teenage boys (My gosh, do they all eat that much ??!!!), I need to do things in order to stay afloat.

Very inexpensive, makes a large batch, freezes well and takes hardly any time to make! For my family of 3 we eat one meal, leftover lunch for husband, and still have half a pan to freeze for another meal!

2 boxes Mac & Cheese (store brand 2@.89)
1lb hamburger (on sale @ .89/lb)
1 small onion diced (unsure of price)
1/2 green pepper diced (unsure of price)
1 16oz can spaghetti sauce (store brand meat flavor @ .89)
1 package (2 cups) mozzarella ( store brand 1.50 on sale)

Make mac&cheese according to package directions. Brown hamburger, onion, and pepper. Drain and add spaghetti sauce. In a 9x13 baking dish layer hamburger mixture, then mac &cheese, then mozzarella. (I use a 1 cup measuring cup and spread it out evenly). End layers with a cheese layer. Everything is already cooked
so bake at 350 until cheese is as melted or browned as your family prefers. Serve with Salad (or we do green beans). Approx - $5.00 for entire pan.

2 cans Chicken noodle soup (.39 at Sav-a-lot)
1 Can mixed vegetables (.39 at Sav-a-lot)
1/8 of a small onion chopped up
A touch of garlic, salt, and pepper.

I stir all this together in a medium size sauce pan. I serve this with
salad. (all the vegetables come from a small garden in the back yard). This meal is usually enough to feed me, my husband and 3 1/2 children. Ages 1 1/2 to 13 1/2. I serve this meal at least once a week. In the winter I serve this with store bought vegetables.

Submitted by: Michelle Shouse

Here is a tasty and nutritious quick cheap meal that we were raised on. It is a basic version of Pasta Fagoli (Pasta and Beans). It is a hearty soup, It costs about 65 cents per serving, and this recipe serves six people.

1 pound Ditalini (may substitute elbow Macaroni)
2 (15 ounce) Cans Hunts or supermarket brand Tomato Sauce (Not Spaghetti Sauce)
1 can chicken broth
1 can progresso cannellini beans (may substitute great northern or navy beans)
1 ounce extra virgin olive oil
2 cloves crushed garlic
1/8 tsp. oregano
1/2 tsp.salt
1/8 tsp. crushed red pepper (or may use ground black pepper)

In a 2 quart sauce pan, sauté garlic and oregano in olive oil over medium heat for about 30 seconds. Do not brown. Add tomato sauce, chicken broth, and beans. Add salt and pepper, and simmer for 10 minutes to blend flavors. Cook pasta according to package directions. I usually prepare it "al dente," (with a little bite to it, but no crunch). Drain Pasta, and return to pot. Add tomato/bean mixture, and serve. May sprinkle with Parmesan cheese if desired.

Submitted by: Gail Seals

Fast & Easy Crock Pot Chicken

1 whole chicken fryer (88 cents/pound on sale)
cook's choice of seasonings

Remove giblets. Rinse & dry chicken. Season inside and out with your choice of seasonings. Place chicken in crock-pot breast side down. Cook on high for one hour. Cook on low for 10 hours. When chicken is done, remove from crock-pot with slotted spoons or slotted spatulas (helps remove a lot of the chicken fat), and carve. Serve chicken with your choice of sides. Refrigerate or freeze leftover chicken for your next meal.

***I always buy 2-3 fryers when they are on sale because they are easy to store in the freezer, and you can get at least 2 good meals out of them.***

Submitted by: Kathy Newman

This recipe is so fast, easy and cheap. I've been making it since I was 15. My family has affectionately titled it "Tuna Slop."

Stovetop Tuna Casserole (serves 4 1/2, the 1/2 is my 2-year old)

1 can Tuna Fish (0.89)
1 can Cream of Mushroom Soup ($1.00)
Milk (1soup can full) (pennies)
1 package wide egg noodles ($1.00)
1/4 lb. cheese (any kind works) (0.50)
Soy Sauce approx. 5-6 dashes (to taste) (pennies)
Salt & Pepper to taste

While the water is coming to a boil for the noodles, I combine all of the other ingredients (except the cheese) in another saucepan and start heating that through. By then, it's time to add the noodles to the water. While the noodles are cooking, I cut up whatever cheese I have in the fridge into chunks and add to the tuna mixture. Drain the noodles when done, combine with the tuna mixture and serve.

Submitted by: Sandy Miller

Fill blender with ice. Heat 1 cup of sugar and 1 cup of water until sugar is dissolved. Add one packet of kool-aid (flavor-aid, etc.) to mixture. Pour over ice. Blend until smooth.

Submitted by: Tresa Floyd

4 packages beef flavored Ramen Noodles
1 can corn (or an even better option--1 cup leftover veges)
4 cups water
1 pound bround beef
1/2 cup chopped onion

In saucepan, brown the ground beef and onion until done and drain. Add sauce packet from the Ramen Noodles (I usually only use 2 to reduce the salt content) and the water. Break up the noodles and add to above with the drained veges. Cook about 5 mins until the noodles are done and most of the water is absorbed.

This is a very quick meal that feeds 4 (one of which is a growing 16 year old boy!) That maximum cost I would pay for this meal is: ground beef $1.50, noodles.20 each, canned veges .50 for a total cost of $2.80. My usual cost is usually: ground beef 1.00, noodles .15 each, and leftover or homegrown veges for a total cost of $1.60.

This meal can easily be changed by using Chicken flavor Ramen noodles, and chicken.

Submitted by: Kimberly

Tamale pie

$1.79 for 4 servings

1 lb hamburger (88 cents)
1 can corn (29 cents)
1 pkg taco seasoning (49 cents)
1 c. yellow cornmeal (negligible about 5 cents)
1 egg (8 cents)
water

Brown hamburger. Drain. Add taco seasoning, use corn liquid for
required water. Simmer according to package directions. Stir in corn. Pour into casserole pan. Mix corn meal, egg and enough water to make a thick batter. Pour over top of hamburger. Bake 350 for 20 minutes, or until topping is set.

Submitted by: Angel Sparrow

Taco Soup

serves 3-10 people @ approx. $2 per person

3 lbs browned chuck - drain fat
1 pkg Hidden Valley Ranch dressing mix
1 pkg taco seasoning
2 cans kidney beans - drained
2 cans chili beans - drained
2 cans diced Rotel - not drained
2 cans yellow hominy - drained
1 can tomato sauce optional to add liquid
tortilla chips
sour cream
shredded cheddar cheese

In large pot or crock pot put ground chuck and all other ingredients. Heat to desired thickness. Usually somewhat like chili. Serve over tortilla chips or use chips to dip soup. Top with chedder cheese & sour cream. For 2-3 people subtract 1 can of everything.

Submitted by: Pam Kirby

I serve this as a meal sometimes I might serve it with another
vegetable.

1 lb sausage - on sale .99
8 oz sour cream -- use fat free to help cut down the fat - 1.19
1 can cream of mushroom soup - .49
1 can of corn -- .39
2 cups of rice (raw) -- 1.00 (if that much)
water
(I buy in bulk and at discount grocery stores)

Brown sausage and drain well. Drain and save liquid from corn. Using the liquid from the corn and adding water to make 4.25 cups cook the rice. Mix all ingredients into casserole dish; cover; heat at 350 for 15 minutes or until heated through out.

Makes about 6-8 serving at the low cost of .68-.51 each.

Submitted by: Lori Brandt

Rice and Rasin Custard

I use left over steamed rice for this one. Its easy fast and filling. makes a terrific desert or breakfast.

1 cup of pre cooked rice (.20 if you buy the big bag's like me)
1/2 c Raisins (.40 also bought in bulk)
1 tsp vanilla (too small to calculate)
2 eggs (.15)
1/4 c sugar White or brown <l prefer brown> (.20)
1/4 c milk /fresh canned or powdered (varies depending on what's used)

Mix all ingredients in a pan and cook at 325 till a knife comes out of the center clean (about 20-30 min depending on how deep your pan is)

If I have left over coconut I add it to the recipe. Also If you use it for a desert I've found that drizzling some corn syrup or molasses over the top makes it very yummy or if you prefer sprinkle with 1 tsp powdered sugar.

Submitted by: Diana Smith

Quick Quiche

This can be made in 10 minutes, thrown in oven for 40 minutes and can be eaten hot or cold. Can be made as simple or elegant as
required from your choice of fillings and toppings. Good for lunches or dinners. Can be a meal in itself.

Mix in bowl:
1/2 cup flour (20c)
2tsp baking powder (cost negligible)
salt and pepper to taste (cost negligible)
1 cup grated cheese (50c)
1 cup milk (20c)
4 eggs ($1.00)

Choose:
Choose 2 or three items from list below for filling from list below according to cupboard, purse and taste:
1/2 can creamed corn
4 leaves silverbeet (spread on bottom of bowl)
1/4 head brocolli chopped
1/2 cup mixed frozen vegetables
1/2 cup grated carrot,
4 rashers bacon, chopped
1 can of asparagus (or fresh)
1/2 finely chopped onion
1/4 cup chopped parsley
1 small tin of tuna
any leftovers in fridge
What do you like?

Put into base of greased oven-proof dish. Pour egg mixture over top. Top with rings of tomato for decoration. Sprinkle with chilli or
cumin powder to taste. Bake at 180* Celcius for 40 minutes, or until golden. Leave for 5minutes until has shrunk slightly in dish. Can be served with a simple summer salad for dinner, a good lunchbox item, or quick lunch.

Hope people like this. I am not the best of cooks, and haven't been able to destroy this recipe yet.

This is by far the best barbecued ham recipe I have ever tasted. It's tangy, not spicy, and even kids love it. I have served it at birthday parties and picnics and even taken it to funeral gatherings. It is also very inexpensive to make even for a crowd (I usually double the recipe) and keeps well all day in a crockpot. Leftovers are great and it can be frozen.

2 pounds chipped ham ($1.98 - on sale for .99 pound)
1 can condensed tomato soup (.50)
1 15-oz. can tomato sauce (.50)
1/2 cup brown sugar (don't pack) (.20)
1/2 cup vinegar (.10)
3 tablespoons Worcestershire sauce (too small to calculate)
1/2 cup ketchup (.25)

Slice chipped ham into strips. Set aside. Combine sauce ingredients in large saucepan and cook for 20 minutes until hot,
stirring to keep from sticking. Then add ham and cook for 20 minutes more or until heated through. Serve with tongs onto
hamburger buns (.80 for a dozen). Makes at least 12 sandwiches for total cost of around .36 per sandwich.

Here is a recipe for using up left over Thanksgiving turkey.
I just developed it today and it is good. To 4 cups of chicken stock
add 3 whole cloves, l/4 cup of red wine. l teaspoon of garlic and l l/2
cup of pearl barley. Cook until barley is only slightly tender, but not
mushy. This takes about l/2 hour. You might have to add water as this cooks. When barley is almost tender, add 4 chopped carrots, 2 stalks of celery, chopped, and chunks of left over turkey. (The breast seems to taste the best in this soup). Cook until veggies and barley are tender. Sprinke with a dash of dill weed and freshly ground black pepper. Adjust water if necessary.

Salisbury Patties

2 lbs. TVP Crumbles
1 envelope onion soup mix
1 1/2 c. soft bread crumbs
1/3 c. water
1 TBS. Worcestershire sauce
ground black pepper a bit

Mix all ingredients well. (I use my stand mixer for this, so my hands
don't get as messy.) Then shape into 10 oval shaped, slightly flattened patties. Brown well, cool and freeze in 2- 1 qt. freezer bags. Makes two meals of 5 patties each. Adjust your portion sizes to your family. Serve with mashed potatoes, a green veggie, and mushroom gravy.

The TVP crumbles were 1.19 each (You need 2 bags) at Canned Foods, onion soup mix (maybe 1.00 pretty cheap; I made my own). Worcestershire sauce was $.99. The bread crumbs I made from a loaf of bread that I bought for $.49. So, I would say the whole recipe costs $4.86; which would be about $0.49 per
serving. This makes 10 servings.

Submitted by: Joanne Sabio

This is a simple, delicious, and less expensive way to make lasagna. My family likes it better than "real" lasagna. Total cost $7.00 for at least 9 servings. Leftovers reheat very well. You can substitute low fat ingredients with good results, too.

12 oz. bag egg noodles (.49)
1 lb. ground beef (about $2.00 on sale for extra lean)
1 - 28 oz. jar spaghetti sauce ($1.29)
24 oz. cottage cheese ($1.59)
16 oz. sour cream (.99)
4 oz. shredded mozzarella (.64 on sale)

Brown ground beef and drain if necessary. Cook egg noodles until just done; drain. Mix noodles, cottage cheese, sour cream and ground beef. In a 9 x 13 pan, spread a layer of spaghetti sauce. Spread a layer of beef/noodle mixture.

Alternate until all ingredients are used, ending with sauce layer. Top with shredded cheese. Cover with foil and bake at 350 until heated through, about 45 min. to 1 hr. I usually uncover the last 10 minutes.

I have been using TVP as a meat substitute and I have a great recipe that my family loves!

1 cup broth - vegetable, chicken or beef - 10 cents a cube or so
1 can red kidney beans - about 59 cents can, less if you soak dry beans overnight
on leaf
1 cup TVP granules - about 30 cents a serving, found at health food store
1/2 onion
2 Tbsp olive oil
1 tsp each salt, oregano,basil
1/2 tsp marjoram
1 cup frozen peas - and/or other vegetables like carrots, potatoes, even corn
1/2 cup left over rice - 25 cents a serving
1 cup leftover pasta - any kind, though I prefer small shells
1 can crushed or diced tomatoes - 49 cents

Heat beans, bay leaf, spices, and broth in a large pot with one quart water. Saute onions with olive oil until soft, then add to kettle. Once boiling add frozen vegatables, tomatoes, and leftover rice and pasta. Turn down heat to medium. Separately mix TVP granules
with 1 cup hot water. It will double in size. Add to soup. Add more water as needed. This makes enough of a hearty soup to feed
four hungry people! Good way to use up any extra rice or pasta. Can be served with parmesan cheese sprinkled on top. Sometimes we add cut up chicken to the mix. And hey - this is very healthy!!

Submitted by: Jody White

Pancake Pasta

I found this tasty recipe a few years ago and it is a dish that my daughter always asks for. The spices give it a wonderful middle eastern flavor. It's very inexpensive to make, about $1.60 when the pasta is purchased at sale prices, and it serves about 4. You can serve it with plain yogurt.

4 cups cooked spaghetti (one 16 oz. box)
4 large eggs
1 t. ground cardamon
1/2 t. anise or carraway seeds
1/4 t. ground cumin
1/2 t. sugar
salt & pepper
3 T. butter or vegetable oil

1. In a mixing bowl whisk together eggs, spices, and sugar. Add pasta, salt, pepper.

2. Heat butter or oil in a large skillet over medium-high heat. Add pasta mixture and reduce heat.

4. To serve, invert skillet over a platter. Cut into wedges and serve with yogurt if desired.

Submitted by: Diane McHugh

2 lb. chuck roast ($1.98)
1 Tbsp. oil (too small to calculate)
1 lb. potatoes, quartered ($0.20)
4 carrots, in 1" slices ($0.30)
1 onion, chopped ($0.15)
2 tsp. beef bouillon ($0.10)
2 cups hot water
1 Tbsp. crushed thyme ($0.20)
1 clove garlic ($0.05)
salt and pepper to taste
1/4 tsp. hot pepper sauce - optional, gives it zing! ($0.05)

Place ingredients in crock pot in this order: potatoes, carrots, onion;
sprinkle with salt and pepper. Brown roast on all sides in oil; place
on top of vegetables and sprinkle with more salt and pepper. Mix
bouillon, water, thyme and garlic; pour over roast. Sprinkle with hot
pepper sauce. Cook on low for 8-10 hours.

Total cost = $3.03. I fix this before 10:00 a.m. on a busy day and when I get home it's ready! It makes two dinners for my CARNIVORE husband and I, probably two for a family of four if your husband can get by with less meat than mine (our only child is 7 months old - doesn't eat roast yet!). I use the leftovers to make Yankee Pot Pie - just make pie crust and fill. Enjoy!

Submitted by: Dana Wintroub

This soup comes out very creamy despite the absence of milk (a plus for my lactose-intolerant daughter) The only purchased item was the cheese. The rest came from my garden so I had to estimate the prices.

Pumpkin Soup mades three servings
1 small onion, sliced (25cents)
3 small potatoes (6 oz by weight), peeled and diced (25 cents)
1 ½ cup water (free from my well!)
2 cups (l lb) pumpkin (50 cents or free from the garden)
gruyere cheese (for topping, use as much or as little as you wish) $1

Saute the onion in a little butter, add the potatoes, water, and pumpkin. Cook until warm and potatoes soft (and all lumps thawed
if pumpkin was frozen). Put in blender and whiz till smooth. Return to pan and heat till hot. Top with shredded gruyere swiss
cheese (a must!)

Submitted by: Linda Troia

This is a family favorite and is quite inexpensive if you can use some garden produce. It makes a generous amount that can easily be increased by adding an extra vegetable or two.

1 16 oz. pkg. frozen cheese tortellini (1.64 on sale)
1-2 tomatoes, cut into medium size chunks (free from garden)
1 onion, cut into wedges (.26)
1-2 medium zucchini, sliced thickly then cut in half to make half-circles (.35 ea.)
approx. 1/3 cup olive oil
parmesan cheese (approx. .50 for oil and cheese)

Cook and drain tortellini according to package directions. Heat olive oil in a large skillet then sautee onion and zucchini until onion begins to become transparent and zucchini becomes tender. Add tomatoe (s) and heat through for approx. 2 minutes. In large serving dish combine tortellini with vegetables and sprinkle with parmesan cheese.

Submitted by: Diane

I made this last night and it was great! It was cheap and took very little time to make.

One box Velveeta Shells and Cheese (.38/serving)
One cup salsa (.25/serving)
One lb. hamburger meat (.50/serving on sale)

Cook and drain the meat (I also rinse it off with hot water to get rid of more of the grease); cook and drain the noodles - add cheese as usual. Mix in meat and salsa, and you're done! I recommend using Tostino's Restaurant Style Salsa- medium. Serves 4

Submitted by: Grace at leograce@gateway.net

Peanut Butter Granola

cost - aproximately $4.12 for all ingredients. Fills a 1 Gallon (recycled) Pickle Jar.

1 1/2 cups Crunchy Peanut Butter. (I bought Home Harvest - 1.19 on sale)
1 cup brown sugar (.20, whole bag costs about .69)
1 can frozen concentrated apple juice. (.99)
10 cups of instant rolled oats. (Also Home Harvest brand. 1.39)
1/2 cup of oil. (I use Safflower oil, has vitamin E added to it. cost of 1/2 c. aprox .35)

Mix the apple juice, peanut butter and oil in one container. Mix the oats and brown sugar in another container, until brown sugar is mixed in well. Add in the liquid ingredients and mix well with a spoon until it gets too thick, then I use my hands to mix, like a cookie dough. The granola mixture will be thick.

Spread on two cookie sheets, making sure to keep the Granola no more than an inch thick on the pan. Toast the Granola at 225 to 250 in the oven for an hour or so. You want it lightly toasted, not dark brown. You will probably have to turn the granola once during cooking. Keep an eye on it, it might not take the full hour. If you are careful turning you will have both tiny flakes and lumps (the lumps are good for snacking, and the tiny flakes are good for breakfast cereal with milk.) Let the Granola cool and put it in an airtight container.

If you wish to add fruit or nuts to this you may, but it makes the cost go up. I use the Crunchy Peanut Butter because it has small pieces of peanuts already in it.

Submitted by: Meriah

Frugal Whipped Cream

This is the cheap way to make whipped cream:

1 c ice cold water
1 c powdered sugar
1 c powdered milk (non instant)

Whip at high speed until desired consistancy is achieved. Store in refridgerator.

OR:

6 Tbsp instant (3 1/2 Tbsp non-instant) milk
1 c boiling water
2 Tbsp cold water
1 tsp vanilla
2 tsp unflavored gelatin
2-4 Tbsp sugar

Dissolve milk in the cup of boiling water and scald. Soak the gelatin in cold water. Combine both mixtures and add sugar. Stir and chill in the refridgerator until it jells. Now beat the mixture until it acquires the consistency of whipped cream. Add the vanilla and whip again.

Cost per recipe is $0.50

These are great for snacks, salads, or whatever you need hardboiled eggs for and they keep for several days.

1 carton large eggs (try to buy about 7 days before and keep in
refrigerator until ready to cook)
white vinegar
water
fresh dill (if available)

Boil eggs in large pot. I pour a good amount of salt over eggs before
boiling, helps keep from cracking. Boil about 10 minutes, let sit for about 30 minutes. Drain, rinse eggs, peel and put in large jar or container. Pour white vinegar to top of eggs and add water to top of jar. If you have fresh dill, add this also. Let sit for a day or so and enjoy! The eggs get more pickled each day. We usually eat ours within 3 or 4 days. I wouldn't keep much longer than a week.

Hope this helps all the egglovers out there.

Cost: $1

I LOVE pickled eggs. I use a similar recipe, but add 1/2-1 tsp. of sugar to the mix. It adds a smoother taste.

I read where someone is asking for a recipe for pickled eggs and I just
learned of one that works extremely well. It is a far penny less than the
store bought version and is not only safer without preservatives, healthier since it's natural ingredients, but is very easy to make and your family will love the snack value.

Boil 2 1/2 dozen small eggs until hard center (Small eggs are easier and much cheaper than med.)
Recycle that gallon pickle jar
Layer these ingredients with eggs in the jar stacking them tightly: Two cans of purple beets (doesn't matter if they're sliced, diced, or whole...get the cheapest)
One to two sliced onions (if you like pickled onions, use two!)
A teaspoon of salt
A teaspoon of pepper corns (Go to a discount store and buy these for next to nothing!)
Add 1-2 peppers
Pour in 1 cup of tap water. Then, pour in vinegar (doesn't matter if it's white or apple cider...get what's on sale)
Seal it really tight. Put in the refrigerator for at least three weeks.
Once or twice a week, flip the jar over (just to keep the ingredients from settling).
You'll know they're ready when they're dark purple (from the beet juice) and when the center is not yellow.
These are amazingly yummy and so easy! What I like is to do them around Easter when the children are finished with the colored eggs...what better
recycling is that than to pickle them? Try this and enjoy!
~Stephanie, Glencoe, AL

My Mom's Pizza Sauce

1 large can tomato puree (29 oz.) .69
1 small can tomato sauce (8 oz.) .25
1/2 cup salad oil .10
2 tablespoons grated parmesan .10
1 tablespoon sugar (cost negligible)
2 teaspoons salt (negligible)
1 teaspoon garlic salt .05
1/2 teaspoon pepper (negligible)
1 tablespoon oregano .05
1 tablespoon parsley flakes .05

Total Cost: Around $1.25; makes enough for about 4 pizzas! Tastes better than store-bought.

Mix all ingredients together. Do not cook. Stores well. Freezes well.

Hamburger Over Toast Or Rice

1lb burger in the sale section of supermarket, 15%, $1.29lb (cost $1.29)
4 bouillon cubes $3.98 a bottle 4 cubes (cost maybe 15 cents)
4 tlbs flour $6.00 for 25lbs (cost maybe 2 cents)
1 med onion bought from produce market 15 cents (cost 15 cents)
2 small cloves of garlic cost 59cents a lb. (cost maybe 5 cents)
3 cups rice or 1-2 pieces of toast for each person. rice is $7.98 for 25 lbs (cost maybe 50 cents for rice or 65 cents for bread bought at a bread store cheaper if you use white fluffy bread, I use whole grain Branola)

Brown burger, onion and garlic in large fry pan till onion is tender. When done sprinkle flour over all the meat and mix well. Add 3 1/2 cups of water and bouillon cubes and mix well again. turn heat down to simmer and cook for 10 minutes, mix well again. Salt and pepper to taste.

Serve over cooked rice or toast, with a vegetable or salad.

Buy 1 bag of mixed veggies or other veggies at $1.29 a bag. (cost $1.29) or serve with a salad, Romaine $1.29 a head use 1/2 at 65 cents, 1/4 head purple cabbage 39 cents a lb. 80 cents, 1 shredded carrot 59 cents a bag 10 cents. Dressing is 50 cents a bottle on sale or with coupon 3 tlbs for whole salad mix well cost maybe 15 cents

Total cost- $3.66 with veggies or $4.01 with salad for a family of 5-6 We have 3 adults and 3 younger children 17,9 and 6.

We use onions and veggies out of our small garden and save even more money. We grow all of our salad greens, onions, chards and radishes in our front yard. We take all of our flower beds and fill with veggies and line with flowers so neighbors think it is cute instead of tacky.

Submitted by: Pamala

These taste just like the ones at Chevy's -

1 lb. pinto beans
1 large can of tomato sauce
ham pieces (approx. 1 1/2 cups)
One clove garlic, chopped

Soak beans in water overnight. Drain and Rinse beans. Put all
ingredients in crock pot, add black pepper, onion powder, cayenne,
garlic powder or whatever spices you like, and cook for 12 hours on low. Salt as needed after beans are cooked. Delicious.

Cost: beans $1.47, ham .25 (I buy on sale for .79 lb and freeze in small portions), tomato sauce .70, spices .35, garlic (free from garden).

Total Cost - under $3.00. Makes several meals, you can serve beans and cornbread for first meal, and use the left overs for burritos to freeze, or in other dishes.

Submitted by: Katherine

Oatmeal Banana Bars

3/4 cup margarine
1 cup packed dark brown sugar
1 egg
1/2 teaspoon salt
2 mashed bananas
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
4 cups rolled oats

* Choose ripe bananas that have some dark brown flecks on the peel. Use enough to make about 1 cup mashed.

Cream the margarine and brown sugar until light and fluffy. Add the
egg substitute, salt, bananas, vanilla and peanut butter. Beat until very well mixed. Stir in the oats and blend thoroughly. Grease a 13 x 9 x 2-inch pan. Spread the mixture evenly in pan. Bake in a preheated 350-degree oven for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly, then cut into bars of about 1 x 2 inches.

Yield: about 4 dozen bars

These are very inexpensive and taste pretty good too. They were a hit with my son's preschool class.

Apple Betty

4 - 6 McIntosh apples, depending on size
Cinnamon
1/3 cup butter or margarine
1 cup of sugar
3/4 cup of flour

Spray square baking pan lightly with nonstick cooking spray. Peel and slice apples, arranging in bottom of baking pan. Sprinkle with a little bit of water. Then sprinkle with cinnamon to taste, maybe a teaspoon or so. Crumble butter or margarine, flour and sugar together until small crumbs form to make a streusel. Drop streusel onto apples. Bake at 350 for 40 minutes or until bubbly and lightly browned. We like this cold from the fridge but some people like it warm.

About a pound of apples, 99 cents or less depending on the season; 1 tsp. of cinnamon 10 cents; 1/3 cup margarine, one pound purchased at .69, approximately 15 cents; 1 cup of sugar 21 cents; 3/4 cup flour, 15 cents. Total cost approximately $1.50. If you use butter it would cost a bit more but I can get butter for $1.89 pound at Aldi locally so I occasionally use it in baking. This doubles easily into a 9x13 pan.

1 pound hamburger meat
1 bag tater tots ( 16 oz)
1 can cream of mushroom soup
1 can of milk

Brown the hamburger in a skillet. I normally put my tater tots in the
oven and begin letting them brown, I use a baking pan for this. When
my hamburger is done I drain off the excess grease. When the meat has drained, I then sprinkle it over the tater tots. I then mix my can of
cream of mushroom soup and a can of milk. I pour this over the tater
tots and hamburger. I put the pan in the oven at 350 for 20 minutes. I
serve it with homemade biscuits or a salad.

I have found a cheap grocery store that sells off brand items (Sav-a-lot). I can buy basic soups for 39cents. The soups actually remind me of Campbells. I buy tater tots for 99 cents. And I normally skimp on the pound of hamburger meat which averages $1 a pound. We don't use a lot of milk in my household so this is a good way to avoid throwing it out. I figure about 30 cents worth of milk. The dish isn't costing more than $2.75.

Submitted by: Carol

1 package flour tortillas (The shelf kind works better than the ones
that are in the refrigerator case.)
Sugar/Cinnamon Mixture for coating.
Oil
Heat oil (1/4 to 1/2 inch deep) in fry pan.
Put 1 tortilla in for about 5-10 seconds. Turn with tongs and do the
other side. After it is turned it will "puff" up.
Remove from pan with tongs and put in a container with the
cinnamon/sugar mixture--put the lid on the container & shake to "coat" the ear with the mixture.

These cost approximately 20 cents to make at home (10-12 cents for the tortilla, another 8-10 cents for topping & oil to fry them in)
At fairs & such these cost at least $3.00 & up! Other toppings such as powdered sugar (plain or flavored) or cocoa could be used instead of the cinnamon/sugar mixture. Quick, cheap & easy!

This is a great, cheap recipe that is a good taco/burrito filling.

2 cans black beans (dried is better) 1.98
1 can corn (.33)
1 TB taco seasoning (use homemade--many recipes)
1 sm. onion, diced (.20; and that is high)
1 TB diced green chiles (.59 for the whole can)
1 TB oil
a little bit of lemon juice

Sauté onion in oil until soft. Add chiles and corn. Stir for 1-2 minutes.
Add taco seasoning and black beans. Add lemon juice. Heat through. Serve with taco shells, taco chips; burrito wraps; over rice; etc.