8 posts categorized "Cheap Recipes"


Multi-Grain Waffles

Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

Make Ahead Tip: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.


2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ or cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract


Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Potato and Zucchini Frittata


1 small russet potato, peeled and cut into 1/2-inch cubes
4 large eggs
2 egg whites
2 tablespoons coarsely chopped fresh cilantro leaves
3/4 teaspoon salt
1/4 teaspoon hot sauce
1 tablespoon olive oil
1 garlic clove, minced
1 small onion, finely chopped
1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
1/2 cup queso fresco (2 ounces)
2 strips cooked crumbled turkey bacon, optional


Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.

Preheat the oven broiler to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using.

Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes.

Remove carefully to a plate, or serve in wedges directly from the skillet.

Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds


  • 4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt
  • 4 round, pocketless whole-grain pita
  • 1/3 cup prepared hummus
  • 1/4 cup crumbled goat cheese
  • 2 cups baby arugula
  • 1/4 cup chopped almonds
  • 1 lemon, quartered, for serving


1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.


2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.


Pulled Pork Enchiladas (slow cooker)


  • 3 1/2  pounds  boneless pork shoulder Pork Enchiladas
  • 1  14-ounce can  chicken broth
  • 1/2  cup  chopped onion (1 medium)
  • 6  cloves  garlic, minced
  • 1  tablespoon  ground cumin
  • 2  to 3 teaspoons  ground chipotle chile pepper or hot chili powder
  • 1  teaspoon  salt
  • 3  10-ounce cans  enchilada sauce
  • 1  tablespoon  snipped fresh cilantro
  • 1  4-ounce can  diced green chile peppers
  • 8  ounces  cojita cheese, shredded (2 cups)
  • 8 to 12  8-inch  flour tortillas
  •      Snipped fresh cilantro
  •      Diced tomato or quartered grape tomatoes
  •     Sour cream (optional)


1. Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.

2. Preheat oven to 400°F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*

3. In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.

4. In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.

5. Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.

6. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings

*Test Kitchen Tip:At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6.

*Recipe from BH&G


Cheerios® breakfast bars

Around my house mornings are kind of hectic and getting anybody to sit down to a breakfast meal is a joke. I started searching for quick, nutritious breakfast solutions that would could be prepared ahead of time, eaten on the go and yet nutritious.
I found this recipe on the General Mills Cheerios® website and have simply loved it. Quick to make, just a simple grocery list with items often on sale or grocery coupons available. I substitute other fruit yogurt flavors and dried fruits such as cherry's, cranberry's, raisin's and apricots.

Nutritious and delicious you'll find this recipe works well for between meal snacks as well. So add these products to your shopping list, check for coupons and enjoy.

3    tablespoons butter or margarine
1    bag (10 oz) large marshmallows
6    cups MultiGrain Cheerios® cereal
1    container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt (or other flavors)
3/4    cup diced dried peaches (use other dried fruit or combine fruits for variety)

1.    Butter 8-inch square (2-quart) glass baking dish. In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 minute 30 seconds, stirring after 1 minute, until smooth. Stir in cereal until coated. Press about 4 cups mixture firmly in pan. Spread yogurt over top.
2.    Mix dried peaches and remaining cereal mixture (if cereal mixture has become firm, microwave uncovered on High 30 seconds to soften). Spread over top of yogurt; press firmly with dampened hands. Refrigerate until firm, about 30 minutes.
3.    For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.

For more nutritional information go to Cheerios®


Cream of Beans

Cream of Beans
Serves: 2


1 can
black beans without the juice (16 ounces)
1 cup
fat free or low fat milk
2 tablespoons
olive oil
1 clove
garlic, finely minced
2 tablespoons
white onion, finely chopped
1/4 cup
red or green pepper (2 ounces)
1/4 cup
chopped carrots (2 ounces)
2 tablespoons
chopped celery

salt and pepper to taste


  1. In a medium size pot, heat the olive oil at medium temperature, add the garlic and the onion and cook for 3 minutes. Add the rest of the vegetables and cook for 3-5 more minutes.
  2. Add the beans and condiments (salt and pepper); mix, cover and bring to a boil. Boil for about 10 minutes.
  3. Blend the mix in a blender/mixer and pour back into the pot. Add the milk and heat for a few minutes without bringing to a boil.

If desired, serve with sour cream, chopped tomato, avocado, chopped hot peppers, cilantro and hot corn tortillas.

Source: Why Milk?


The Perfect Burger

Do you really need a recipe to do a good hamburger? No, but to make the perfect burger you need this article by Tony Rosenfeld contributing editor at Fine Cooking - The Washington Post and author of "150 Things to Make With Roast Chicken"

Here is the recipe for the burger but you really need to read the article for all of the other recipes (homemade buns, 30 minute relish, onions, Chipotle Ketchup and Peppercorn Shallot Mustard) and tips. I think you will enjoy it as I did and so the link is below. For those in a rush however, here is the meat of the issue, the recipe for Rosenfeld's Best Burgers

Be gentle when forming these burgers into patties, so they maintain a light texture. Tony Rosenfeld prefers thin patties, as they cook quickly and are easier to eat. If you prefer thicker burgers, just add a minute or two to the cooking times.

To add cheese, cook the burgers to a lesser doneness, set a slice on top, transfer to a cooler part of the fire (or reduce the heat to low on a gas grill), cover the grill and cook for 1 to 2 minutes, until the cheese just melts.

The burgers can be formed, then covered and refrigerated for up to 4 hours before they are cooked. Serve them hot on hamburger buns with your preferred toppings.
8 servings

3 pounds ground beef (chuck), preferably 85 percent lean
Olive oil, for forming the patties
2 teaspoons kosher salt

If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds.

Divide the beef into 6-ounce portions. Lightly spritz some oil on your hands (this helps mold smooth patties). Form the beef into patties about 1/2-inch thick and 4 1/2 inches wide, gently pressing and spreading the beef while rotating it in your hands. Sprinkle each burger with a total 1/4 teaspoon salt on both sides. Cover and refrigerate for up to 4 hours before grilling (you may need to reshape the burgers a bit after refrigeration).

When ready to grill, clean the grate well with a wire brush. Using an old dish towel, lightly oil the grate. On the gas grill, cook the burgers about 3 minutes, covered, without touching them, until the sides of the burgers start to darken and some juices rise to the top; the burgers should show good grill marks if you peek underneath. Flip the burgers and cook about 3 minutes without touching them, until they start to become firm to the touch.

To check doneness, pull one of the thicker burgers to a cooler side of the grill and make a slit in the center; it should be light pink for medium. Keep cooking, flipping one or two more times, to the desired degree of doneness, allowing a couple more minutes for well-done. Sprinkle with a little salt and serve immediately.

Recipe Source: The Washington Post - food writer Tony Rosenfeld.
Article: The Washington Post - A Perfect Burger, Top to Bottom


Sandra Lee Noodles Alfredo

Noodles Alfredo
While writing the draft for the book review of Sandra Lee Semi-Homemade Cooking I came across this recipe on her website. Now I have not tried it yet every other recipe that I have tried from her books have been a success. The simplicity of this one just had to be shared.

Serves 2SandraLee_noodles.jpg
1 package (16-ounce) fettuccine (prepare 8 ounces, half of package), De Cecco
1 1/2 sticks butter, Land O' Lakes
1 cup whole milk
1 cup grated Parmesan cheese, Kraft

Prep Time: 5 minutes
Cooking Time: 10 minutes


* In a large pot of boiling salted water, cook noodles according to package instructions. Drain.
* Return noodles to pot and place over low heat.
* Add butter and milk to noodles and toss until butter is melted.
* Add cheese and stir just until melted.
* Remove from heat.
* Salt to taste.
* Serve immediately.

Courtesy of Semi-Homemade.com

See more of Sandra Lee's Semi Homemade recipes and tips on Entertaining, Cooking, Gardening and much more.


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