There are a quite of bit of tomatoes on the way so I have a feeling we’ll be having a lot of these in the weeks to come.
This one is from my dad’s garden. It’s a huge Brandywine.
This was a “free” meal. My dad had given us a ham at Easter time. (He does this every year, Christmastime too.) We have it cut into two ends and some ham steaks for use throughout the year. My parents also gave me the potatoes, as well as a bunch of other stuff that would spoil over the time they are on vacation. The beans were from my dad’s garden. I made garlic bread from some Italian bread that was hanging around.
We have leftovers for Tuesday’s supper plus some for lunches. There are those that just don’t enjoy eating leftovers, or dishes multiple times in a row. We don’t mind. If it’s good it’s good and this is one of those meals that just gets better as it is reheated.
This dish is not extremely healthful yet it’s not completely horrible for you either. The ham was lean and you can always skim the fat after it’s cold, yet another perk of refrigerating and reheating. I added a lot of green beans. I figure it’s a good two servings per bowl. Besides, it’s getting to be the main harvest season of summer. We can play make up with nutrition with the bounty of summer fruits and veg that will be plentiful and inexpensive in the weeks to come.
We are fed and God is good. There are those who are much worse off. We should count our blessings.
I put the ham end in a crock pot with water almost to cover and let it cook on high for about an hour. In the meantime I peeled and cubed potatoes and added those to the crock pot. Lastly I rinsed, cut the ends off of the beans and cut them in half and threw them in. They were the hearty Italian bean variety, heirloom seeds. My dad gave me some for my garden too. Mine are just starting to show signs of beans. I added a small minced onion and a teaspoon of garlic powder. Then I turned it to low and let it cook all day. I’m sure you could just throw it all in and cook it all day on low. That’s what’s nice about a crock pot in the first place. If I had more people to feed and/or didn’t have the potatoes I would have made homemade pot pie noodles, or just made ham pot pie, with carrots, which are cheap all year round.
I goofed last week and it really threw a wrench into our budget. It made it imperative that I utilize all I have in the freezers, frig and pantry to make it to the next pay period without having to buy too much. For this meal I found leftover pepperoni, sausage, red peppers and pizza sauce in the freezer. I had onions and ham in the frig and green peppers and Italian parsley and basil in the garden. I bought the thin crust pizza dough and the cheese. I know I could have made my own dough, but, I needed to bake for church tomorrow and that seemed like enough. We typically enjoy one “naughty” meal out over the weekend after my husband gets paid. I figured an easy meal of homemade stromboli would mimic that take-out treat we are used to, without the expense.
I sauteed the meats and veg together in a little olive oil, added some garlic powder and black pepper, poured it on the crust on a cookie sheet, topped with cheese (used colby/jack because I’m using some for another recipe later on), and baked at 400 for 12 minutes. I topped this with the pizza sauce. It was better than take-out.
Yes. Those are biscotti cooling on the racks in the background.
Oatmeal Pancakes and sausages
Today was one of those days where I needed something easy to prepare and to the table in a flash. Autumn is upon us and it made me think of good old-fashioned creamy tomato soup and toasted cheese with red grapes for dessert. Nothing fancy about this meal but I sure didn’t hear any complaining. I used 1% organic milk in the soup and whole wheat bread with extra fiber for the sandwiches. The cheese is light American, but not organic. Sometimes you have to pick your battles. In this case I’m talking about the battle with price and availability of certain items.
It was a comfort food mood tonight. We enjoyed pork chops fried with onions and peppers, spicy jack scalloped potatoes and zucchini and summer squash. Not what you would call healthful, but it’s time to clean out the pantry and freezer as we are embarking on a two week experiment starting Friday, September 6. We’ll be switching over to mostly organic and cutting out red meat and processed foods. We’ll see how much better we feel after that detox.
When life hands you leftover taco ingredients…make a salad. Let’s face it. Leftovers are boring. So what do you do when faced with perishable ingredients that just aren’t going to keep for a few days and leftovers from the previous night in the frig? Instead of wasting your hard-earned dollars that went into buying those ingredients, find a way to reinvent the dish.
There are those who don’t mind a repeat performance, but then there are those who just despise leftovers or simply have a hankering for something new and different each day. For the later crowd, spruce up what you already have and it’ll hardly be like eating leftovers at all, whether it be tacos turned into a salad or leftover chicken or turkey dinner fixins morphed into a gourmet chicken sandwich or “waffle”. You’ll have to stay tuned for that one.
It may seem like a contradiction but I beefed up our tacos by using less beef. An addition of dark red kidney beans and corn added nutrition by way of fiber and antioxidants, and reduced the amount of meat we ate without even noticing. It’s a great way to save a little off of your grocery bill too. Beef is becoming more expensive, even the ground variety. We enjoyed these with a scant sprinkling of a Mexican cheese blend, baby leaf lettuce, fresh, juicy tomatoes from the garden, and our very first batch ever of homemade salsa.
Shave off some fat and calories by using ground turkey or chicken. Just make sure it’s skinless ground breast meat you’re buying or you could be eating just as much fat as in ground beef. We used 90% ground beef here.
The sabbatical has ended.
What a better way to begin than to share some of the frugal and healthful things we’ve been consuming. That seems to be the number one complaint I hear since I’ve stopped posting. “I miss seeing what you’ve been cooking!”
Coleslaw is cheap to make, even if you buy the bag of shredded veg on sale. Make your own low-fat dressing or buy a low-fat version. It gets better as it sits in the frig and is an easy and delicious side dish to serve with many different kinds of meals.
A more healthful spin on a family favorite, using ground chicken breast and packed full of veg. There has to be more than a serving of veg in this sandwich.
Chock full of fiber with beans and bulgur wheat. Lean ground turkey was used for these spiced up meatballs.
Chicken and onions sautéed with Marsala wine. This meal only took minutes to prepare. We used leftover spaghetti and a nice green salad to round out the meal. Use up those leftovers!
This dish was a spin-off of something I saw Jamie Oliver create on his 15 minute meals. If you think you can’t get a nutritious and quick meal on the table you need to watch a couple of his shows about this concept. Couscous only takes minutes. Utilized your food processor to help you with the veg. Homemade Tzatziki is a delicious and refreshing treat.
These were a splurge but pine nuts are good for you. If you’re going to eat sweets why not get a little “nut”trition why you’re at it. It’s also a bonus to share traditional ethnic recipes with your children.
Fresh from the garden stuffed peppers. Stretch your meat of choice by adding whole grains and vegetables to your stuffing. Comfort food at its best.
Enjoy! There’s a lot more to come.
I’m finding myself at the end of this pantry challenge hosted by Jessica of Good Cheap Eats. I have to say that I’m ready to be done with it. Searching for sales is a passion of mine, and although I did a little during this challenge, I didn’t accomplish what I usually do. It was a nice break from major coupon clipping, organizing and shopping though, and did save us some money.
Here’s our menu for this last week…
Sunday – Stuffed pork chops, mashed potatoes, gravy, peas
Monday – Panko, Parmesan, and Italian seasoned baked chicken breasts with olive oil and garlic couscous and Brussels sprouts.
Tuesday – Cube steak “cheese steak” sandwiches, oven fries – regular and sweet potato
This is my aunt’s idea and very delicious.
Wednesday – oven baked fish, potatoes, salad
Thursday – Impossibly Easy Cheeseburger Pies, pickles, wedge salad
My daughter and future son-in-law made this special supper for us. They love to cook together and he feels it creates more of a bond than just going out to eat for a “date night”. I think it’s absolutely wonderful. I used the last of the pretty, colorful bell peppers on our salad as we did not have any tomatoes.
Friday – Old Country Buffet with extended family
As we had to head north anyway to drop future son-in-law off at college we figured we’d head north another half hour and enjoy a family outing. My bonus son (a.k.a step son, but we never use that particular title) has been inquiring when we might visit that particular restaurant again. We used to take road trips and take the children there once in a while when they were young. It’s nice to know that they enjoyed it and look forward to those family outings.
Saturday – Tatertot Casserole, broccoli
Next month will be a month of soups. I don’t plan on having soup at every single supper meal, but, we will be enjoying soup three to four days a week with a few meatless soup meals planned in as Ash Wednesday is on February 13 and will be the beginning of the Lenten season.