by Beth Rank
Beef is starting to get very expensive. As I went to buy some hamburger and a roast that my local store advertised on sale, I found it to be full of fat. I am noticing that the more fatty, cheaper hamburger looks a lot like the other hamburger making me wonder if there is really any difference! I opted to buy a smaller amount of the higher quality, better looking, most expensive ground beef.
It is starting to appear that grilling hamburgers is going to cost much more money than it used to, so I have decided to start stretching it as best I can, yet keeping my meals as healthy as possible. This can be a real challenge!
I used to make spaghetti sauce with a pound of hamburger, but I am starting to use 1/2 a pound and adding veggies. I brown a whole pound with onions and seasoning and freeze 1/2 for my next batch or I can add a little barbecue sauce to it for a couple of quick sloppy joes for another meal the next day. When making chili, use less meat and increase the much cheaper beans. I stay away from the boxed "Helper" meals and opt for making my own casseroles. This way, I know what is in them. I do still use canned soups, but am working on tweaking my recipes so I can eventually get away from them.
Here is a casserole that my mother made quite often as we were growing up. It uses things that you should already have on hand. Remember to keep your pantry and fridge stocked with the basics!
7-Layer Dinner
Brown I pound hamburger with some onion if desired (please see *note)
In greased casserole layer the following and season as desired:
1layer thin sliced potatoes (about 2)
1sliced onion
Sprinkle with 1/2 cup rice
Carrots pealed and sliced (about 2 or can use frozen)
Frozen peas (may used drained, canned peas)
Layer on hamburger mixture
Pour 1 can of tomato soup and 1 can of water over it all.
Cover and bake at 375 for about 1 and 1/2 hours so everything is tender and rice is completely cooked. I use brown rice so it takes this long to get is completely cooked.
* note ~ You could use 1/2 pound of ground beef and add some beans to the meat mixture in order to stretch your meat a little farther. Freeze the other 1/2 for later.
Sunday, January 19, 2014
Sunday, January 5, 2014
Budget Friendly Potatoes
by Beth Rank
Potatoes are so economical and filling. I try to always keep a big bag on hand. I store them in a cool place. Never store onions and potatoes together. They will go bad much faster. I usually scrub them well and keep the peels on unless I mash them.
For those that may be doing the Daniel fast, I have found that a baked potato topped with a little avocado instead of butter, is delicious! Avocados have been running about 1 dollar a piece where I live. When you consider the nutritional value of them, they are worth the money. I only eat 1/2 at a time and store the other half in the fridge with the pit intact. This seems to keep it from turning too brown.
Remember, the stores are counting on you to buy lots of meat right now because people get their government assistance at the beginning of the month. The prices will be higher this week. Try to hold off buying a lot of meat until the end of the month when it will most likely be cheaper. I know that is easier said than done, but just try your best, ok?
Here are a couple of Potato recipes that use items you hopefully are keeping stocked up on.
Potato Omelette
Serves: 6
1 lb potato, peeled
1 large onion, diced
1/4 cup olive oil
5 eggs
salt
Directions:
1 Slice the potatoes as thin as possible and dry with a paper towel.
2 Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
3 Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
4 Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
5 Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
6 Cover and cook for about 5 minutes longer.
7 Cut into wedges and serve.
Potato Soup
Servings:8
3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1-2 cups smoked beef, turkey or chicken sausage
3 1/4 cups water or 3 1/4 cups chicken broth
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded
Directions:
1 Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil.
2 Then cook over medium heat until potatoes are tender.
3 Stir in the chicken bouillon, salt (if using), and pepper.
4 In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
5 Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes).
6 Add in cheese and stir until melted.
7 Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
Potatoes are so economical and filling. I try to always keep a big bag on hand. I store them in a cool place. Never store onions and potatoes together. They will go bad much faster. I usually scrub them well and keep the peels on unless I mash them.
For those that may be doing the Daniel fast, I have found that a baked potato topped with a little avocado instead of butter, is delicious! Avocados have been running about 1 dollar a piece where I live. When you consider the nutritional value of them, they are worth the money. I only eat 1/2 at a time and store the other half in the fridge with the pit intact. This seems to keep it from turning too brown.
Remember, the stores are counting on you to buy lots of meat right now because people get their government assistance at the beginning of the month. The prices will be higher this week. Try to hold off buying a lot of meat until the end of the month when it will most likely be cheaper. I know that is easier said than done, but just try your best, ok?
Here are a couple of Potato recipes that use items you hopefully are keeping stocked up on.
Potato Omelette
Serves: 6
1 lb potato, peeled
1 large onion, diced
1/4 cup olive oil
5 eggs
salt
Directions:
1 Slice the potatoes as thin as possible and dry with a paper towel.
2 Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
3 Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
4 Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
5 Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
6 Cover and cook for about 5 minutes longer.
7 Cut into wedges and serve.
Potato Soup
Servings:8
3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1-2 cups smoked beef, turkey or chicken sausage
3 1/4 cups water or 3 1/4 cups chicken broth
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded
Directions:
1 Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil.
2 Then cook over medium heat until potatoes are tender.
3 Stir in the chicken bouillon, salt (if using), and pepper.
4 In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
5 Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes).
6 Add in cheese and stir until melted.
7 Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
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