On this page we'd like to share recipes that we have either created from our frugal shopping, or just good recipes that your family enjoys eating or preparing for others. What are some of your favorite things to take to a potluck meal? It can be breakfast, lunch, dinner or just snacks.
My favorites come from those Church or other fundraiser books because they always include ingredients that you have on hand. But I also like to indulge in the gourmet books from time to time or cook along with the Food Network. BBQ Spaghetti by the Neely's didn't sound good, but it really was a treat combined with their famous bbq sauce recipe!
At Christmas time I like to make batches of different snacks to give out. People seemed to appreciate that a lot more than that fruitcake in a jar I made once. Six years later I still have two hiding in the back of the cabinet just waiting for someone to take interest in it. I'm not going there, and I advise you to not either! So let's get our chef hat and apron on and help each other come up with new choices in meal planning.
In the meantime, go to The Meat Man and learn all kinds of things about meats (sorry vegetarians). Or you could go over to this site and take The Veg Pledge (sorry carnivores).
Bon Appetit !
Here are a few recipes that are slow cooked to perfection. What better way to make use of your time than by dropping everything in a pot and letting it cook itself? You can get many great frugal recipes that will work well in a slow cooker online. Here's a whole day's meal: breakfast, lunch/dinner, snacks and desserts from A Taste of Home!
Fruity Breakfast Cereal
- 5 cups water
- 2 cups seven-grain cereal
- 1 medium apple, peeled and chopped
- 1 cup unsweetened apple juice
- 1/4 cup dried apricots, chopped
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/4 cup chopped dates
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Chopped walnuts, optional
- In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until fruits are softened. Sprinkle individual servings with walnuts if desired. Yield: 10 cups.
- 1 pound ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (29 ounces) tomato sauce
- 1 cup water
- 1 can (6 ounces) tomato paste
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 package (8 ounces) no-cook lasagna noodles
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 1-1/2 cups (12 ounces) 4% cottage cheese
- 1/2 cup grated Parmesan cheese
- In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
- Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
- Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings.
Mixed Berry Cobbler
- 1-1/4 cups all-purpose flour, divided
- 2 tablespoons plus 1 cup sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 1/4 cup fat-free milk
- 2 tablespoons canola oil
- 1/8 teaspoon salt
- 2 cups unsweetened raspberries
- 2 cups unsweetened blueberries
- 2 cups low-fat vanilla frozen yogurt, optional
- In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In a small bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.
- In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.
- Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired. Yield: 8 servings.
Savory Snack Mix
- 4 cups Wheat Chex
- 4 cups Cheerios
- 3 cups pretzel sticks
- 1 can (12 ounces) salted peanuts
- 1/4 cup butter, melted
- 2 to 3 tablespoons grated Parmesan cheese
- 1 teaspoon celery salt
- 1/2 to 3/4 teaspoon seasoned salt
- In a 5-qt. slow cooker, combine cereals, pretzels and peanuts. Combine the butter, cheese, celery salt and seasoned salt; drizzle over cereal mixture and mix well. Cover and cook on low for 1 to 1-1/2 hours, stirring every 20 minutes. Serve warm or at room temperature. Yield: about 3 quarts.