As part of the experimental menu plan that I made for this past week, we tried the Butter Beans for dinner tonight. WOW! I mean, seriously, since my family doesn't really like beans that much I was expecting myself to be the only one eating these. While my 3yo didn't prefer them, everyone else ate them up! And not only did they eat them, they *liked* the Butter Beans. My dd normally dislikes lima beans, but she liked these. Anyway, here's the recipe.
Ingredients:
One bag dried lima beans, $1 (less at Walmart)
1/2 stick margarine, $.25
salt, $.05
pepper, $.o5
Total Cost: $1.35 (and this makes quite a lot, we have leftovers)
Soak the beans overnight, or you can do the quick soak according to the directions on the bag. Simmer over medium heat for an hour or so. Add the margarine, salt, and pepper. Continue to cook over medium heat until the beans are soft.
This recipe seems to be fairly foolproof. I soaked them for about 20 hours instead of just overnight. Then, I cooked them for an hour, put the whole pot in the fridge, left it there for a day, took it back out, added the margarine, salt, and pepper, and cooked until the beans were done. The were so delicious! Now, don't ask me why I went through all of that, but it just had to do with my busy schedule.
My inspiration for making this dish came from the Hillbilly Housewife.
Head on over to Saturday Stirrings at It Coulda' Been Worse to get many more yummy recipes.
Showing posts with label Saturday Stirrings. Show all posts
Showing posts with label Saturday Stirrings. Show all posts
Saturday, March 8, 2008
Saturday, February 23, 2008
Saturday Stirrings: Salsa Chicken
DeeDee is hosting Saturday Stirrings with friends. I have to say, there are some divine recipes over there. I can't wait to try some of them. Especially the ones with chocolate ingredients.
Salsa Chicken
1 chicken breast, $1
2 cups salsa (we usually use Pace mild), $1.50
1 T brown sugar, $.10
1 T dijon mustard, $.25
3 cups or so of cooked rice, $1
Total approximate cost: $3.85
Cut the chicken breast into very small pieces. Cook it through in a frying pan. If you don't have a non-stick pan you will need to spray with cooking spray first. After chicken is cooked through, add the salsa, brown sugar, and dijon mustard. Mix it all up and heat through. Serve over hot rice.
My kids will all eat this, it's incredibly quick and easy to make, and it is free of most allergens, which is a plus for many families. I think we may have gotten the recipe from a Pace salsa jar years ago. This makes enough for 4 people or so.
Salsa Chicken
1 chicken breast, $1
2 cups salsa (we usually use Pace mild), $1.50
1 T brown sugar, $.10
1 T dijon mustard, $.25
3 cups or so of cooked rice, $1
Total approximate cost: $3.85
Cut the chicken breast into very small pieces. Cook it through in a frying pan. If you don't have a non-stick pan you will need to spray with cooking spray first. After chicken is cooked through, add the salsa, brown sugar, and dijon mustard. Mix it all up and heat through. Serve over hot rice.
My kids will all eat this, it's incredibly quick and easy to make, and it is free of most allergens, which is a plus for many families. I think we may have gotten the recipe from a Pace salsa jar years ago. This makes enough for 4 people or so.
Saturday, February 16, 2008
Saturday Stirrings: Healthy Banana Muffins
Read more great recipes for Saturday Stirrings over at It Coulda' Been Worse. Personally, after only looking for a minute, want to try the 3 Minute Slow Cooker Pot Roast and the Apple Dumplings. This week, I have for you, Healthy Banana Muffins.
Ingredients:
2/3 cup mashed banana (I usually just use 2 bananas from the freezer - I freeze them for this purpose when they start getting too ripe), $.50
1/3 cup brown sugar, $.25
2/3 cup orange or apple juice, $.25
1/3 cup oil, $.50
2 cups whole wheat flour, $.50
1 teaspoon baking powder, $.25
1 teaspoon salt, $.10
Total Cost: 2.35
Heat overn to 350 degrees and grease a 12 cup muffin tin (or use paper liners). Mix the dry ingredients and the wet ingredients separately. Next, mix them together, but do not over stir. Fill each muffin cup 3/4 full. Bake about 20-25 minutes until a toothpick comes out clean.
Note: I usually double this recipe. The muffins can be frozen if they are not going to be eaten within a day or 2.
Ingredients:
2/3 cup mashed banana (I usually just use 2 bananas from the freezer - I freeze them for this purpose when they start getting too ripe), $.50
1/3 cup brown sugar, $.25
2/3 cup orange or apple juice, $.25
1/3 cup oil, $.50
2 cups whole wheat flour, $.50
1 teaspoon baking powder, $.25
1 teaspoon salt, $.10
Total Cost: 2.35
Heat overn to 350 degrees and grease a 12 cup muffin tin (or use paper liners). Mix the dry ingredients and the wet ingredients separately. Next, mix them together, but do not over stir. Fill each muffin cup 3/4 full. Bake about 20-25 minutes until a toothpick comes out clean.
Note: I usually double this recipe. The muffins can be frozen if they are not going to be eaten within a day or 2.
Saturday, February 9, 2008
Saturday Stirrings: Chicken & Dumplings
Over at "It Coulda' Been Worse", FiddleDeeDee has asked for participation in Saturday Stirrings where she usually posts all the yummiest recipes. So, I've decided to take part this week and share our chicken and dumplings recipe. This recipe gets a thumbs up from all the kids.
Chicken & Dumplings
1 large or 2 small cans cream of chicken soup, $1.25
1 lb. any kind of chicken (you could use less or even omit), $2
1-2 cups frozen or fresh vegetables (we use peas and carrots), $1
2 small cans refrigerated biscuits (I buy the 4 pack store brand and use the other 2 cans for another recipe), $1 or less
Boil the chicken in 8 cups of water. Take the chicken out after 1/2 hour or so, throwing away the skin and bones. Break the chicken up and put back in to the pot with the water. Add the vegetables. Add the cream of chicken soup. Cut the biscuit dough in to small pieces and add to the pot. Bring to a boil and cook, stirring occasionally, for 15 minutes or so. Wall-ah! A delicious dinner.This makes a big pot. All five of us ate multiple bowls and there are leftovers. Total cost $5.25.
This is soooo good. Save even more $ by using leftover veggies and making your own biscuit dough (if you have time).
Chicken & Dumplings
1 large or 2 small cans cream of chicken soup, $1.25
1 lb. any kind of chicken (you could use less or even omit), $2
1-2 cups frozen or fresh vegetables (we use peas and carrots), $1
2 small cans refrigerated biscuits (I buy the 4 pack store brand and use the other 2 cans for another recipe), $1 or less
Boil the chicken in 8 cups of water. Take the chicken out after 1/2 hour or so, throwing away the skin and bones. Break the chicken up and put back in to the pot with the water. Add the vegetables. Add the cream of chicken soup. Cut the biscuit dough in to small pieces and add to the pot. Bring to a boil and cook, stirring occasionally, for 15 minutes or so. Wall-ah! A delicious dinner.This makes a big pot. All five of us ate multiple bowls and there are leftovers. Total cost $5.25.
This is soooo good. Save even more $ by using leftover veggies and making your own biscuit dough (if you have time).
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