Smashed Potato Soup (from BHG.com)
- 3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes (red potatoes $2.99 from Target)
- 1/2 cup chopped yellow and/or red sweet pepper (stocked in pantry)
- 1-1/2 teaspoons bottled roasted garlic(stocked in fridge)
- 1/2 teaspoon ground black pepper (stocked in pantry)
- 4-1/2 cups chicken broth (I use bouillon cubes from Sam's Club)
- 1/2 cup whipping cream, half-and-half, or light cream ($1)
- 1 cup shredded cheddar cheese (4 ounces) ($1 from Target a few weeks ago and stored in freezer)
- 1/2 cup thinly sliced green onions ($1)
- Sliced green onions ((optional)
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.
- 2 large chicken breasts ($2)
- Curry powder (stocked in pantry)
- Paprika (stocked in pantry)
- 1 can cream of mushroom ($.25 on sale with coupon at Rainbow a few weeks ago)
- 1 can cream of celery ($.25 on sale with coupon at Rainbow a few weeks ago)
- 1 cup sour cream ($.50 from Rainbow a few weeks ago)
- Mushrooms ($1.49 at Target)
- Egg Noodles ($1)
- 1 T soy sauce
- 1 t grated fresh ginger
- 1 t chile oil
- 1/2 t sugar
- 1/2 cup flour
- 1 T oil
- 4 chicken breast halves
- 1/4 cup apricot preserves
- 1/4 cup chicken broth
Place flour in shallow bowl. Brush both sides of chicken breast half with soy sauce mixture; dip in flour to coat. In large nonstick skillet, heat cooking oil over medium-high heat. Add chicken, cook 8 to 10 minutes or until tender and no longer pink, turning once. Remove chicken from skillet; cover and keep warm.
Add apricot preserves, chicken broth, and remaining 1/2 t chile oil to skillet. Cook and stir over medium heat until preserves melt and mixture is heated through. Spoon sauce over chicken.
Brown rice (.34 from Rainbow a few weeks ago)
Sesame Chicken Salad (from BHG.com)
- Salad Greens (1/2 package $2)
- 2 cups shredded or chopped cooked chicken ($1 - I used one large chicken breast)
- 1 (8 3/4 ounce) can whole baby corn, drained and halved crosswise
- 2 green onions, sliced (stocked in fridge from a previous recipe)
- 1/4 cup sliced radishes (we don't like these, so we aren't using them)
- 1/2 cup orange juice (stocked in freezer, made concentrated juice)
- 1/4 cup rice vinegar or white vinegar (stocked in pantry)
- 1/2 teaspoon toasted sesame oil (stocked in pantry)
- 1/4 teaspoon black pepper (stocked in pantry)
- 1 1/2 teaspoons sesame seeds, toasted* (stocked in pantry)
For dressing, combine the orange juice, vinegar, sesame oil, and pepper. Cover and shake well.
Pour dressing over greens mixture; toss gently to coat. Divide greens mixture among 6 salad bowls. Sprinkle with sesame seed.
Makes 6 servings.
For smaller portions, mix the salad items and dressing together individually. The remaining can be used for leftovers.
*Note: To toast sesame seed, in a nonstick skillet cook and stir sesame seed over medium heat about 1 minute or just until golden brown. Watch closely so the seeds don't burn. Remove from heat and transfer to a bowl to cool completely.
- 1 lb. ground beef ($2.49 from Osseo Meat Market)
- 1 small onion (stocked in pantry)
- 1 (10 3/4 ounce) can tomato soup (stocked in pantry - $.25)
- 1 (10 ounce) can mild enchilada sauce
- 8 flour tortillas
- Cheddar cheese
Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with cheddar cheese. Bake for 5 more minutes or until cheese melts. Serve with various toppings - lettuce, tomatoes, avocados, onions, etc.
Beans and Rice
Crunchy Onion Chicken
- 2 cups French fried onions ($2 during the holiday season)
- 2 T flour (stocked in pantry)
- 2 large chicken breasts ($2)
- 1 egg beaten (stocked in fridge)
Wild Rice ($2)
- 1 box Mostaccioli or Penne noodles – cooked and drained
- 1 – 29 oz can Tomato Sauce
- 1 – 15 oz can Diced tomatoes
- 1 pound shredded Mozzarella ($1.99)
- Italian Seasoning, Garlic powder, salt and pepper to taste (stocked in pantry)
Pour into a 9 x 13 baking dish (sprayed with nonstick coating), then top with the rest of the cheese. Bake at 350 degrees for 25-30 minutes, or until cheese is bubbly and begins to golden.