Beefy Shells and Cheese

     My posts have become fewer and farther between as the blog goes on. I have found that I have posted all of my regularly used recipes, and I only get to post those new adventures that I try...which is not very many during this time of year. We have been so busy with summer things, and I have recently starting babysitting a three month old a few nights a week. With a 17 month old and a three month old, I don't get much time to experiment...I'm lucky if we get a meat and a side or two.
     I've been reading The $5 Dinner Mom Cookbook as my nighttime reading after Miss E goes to bed, and I have found some fantastic inexpensive recipes that I want to try. I wish I had bought it instead of borrowing it from the library. She does have a website that I haven't check out yet.
     This recipe is one that I have actually made before. It's one of those that tastes really great and every time I make it I think, "This should be a regular dish", but then life goes on and I come across it again every couple of months. I really do like it, and though it starts with a box of processed shells and cheese, the added black beans and carrots make it healthier. I've been sneaking in a lot more veggies lately since Miss E has decided to be more picky about eating them.

1 lb ground turkey (or beef)
1 pkg (12 oz) shells and cheese dinner mix
2 c water
1-1/4 c salsa
1 can (15oz) black beans, rinsed and drained
1/2 carrot, shredded
1-2 tsp chili powder (to taste)
1/8 tsp salt

• Brown meat. Drain. 
• Add shells and water to skillet with meat. Bring to boil, cover and simmer 10-12 minutes until pasta is tender. Drain water.
• Stir in salsa, beans, carrots, chili powder, salt and contents of cheese sauce packet. 
• Remove from heat, and let stand for 5 minutes.

posted at

Chili Mac Cheddar Jack

     This very filling and spicy meal was a hit at our house. Surprisingly, my two year old ate it too. Kid's have such strange tastes buds in that they sometimes love things you think might be too spicy for them. I think if you used plain diced tomatoes instead of those with chiles, the heat would be greatly reduced. Or you could try one can of each.

Estimated cost: about $5.60

pasta $0. 40, lean turkey $2.15, beans $0.55, tomatoes $1.50, other $1





1 lb ground turkey

1/2 tsp garlic powder

1 can pinto beans, drained and rinsed

2 cans diced tomato with chiles

1 cup pasta of your choice

1 Tbl taco seasoning

1/2 cup shredded cheddar

1/2 cup shredded colby Jack

• Cook the meat and garlic powder. When no longer pink, add beans, tomatoes with juices, macaroni, and taco seasoning. Bring to boil.


• Reduce heat to love, cover, and simmer for about 25 minutes-stirring occasionally. During the last minute, sprinkle on the cheese and mix so it melts into the dish.

Meatfree Monday: Black Beans, Corn, and Rice

     I really enjoyed this dish, and it was so easy! Originally, the recipe called for quinoa, but when I went to get that at the store, it was about $10 a pound. Delicious as it may be, that doesn't fit into our penny-pinching budget. I decided to substitute brown rice instead.

     We all really liked this dish, and we were full afterwards. I think my favorite part was the addition of the corn which really makes it stand out in comparison to other black bean and rice recipes. It just tasted fresher or something. This is really nothing like the black beans and rice I posted a couple of weeks ago!I used a combination of beef and chicken bouillon to make the broth called for in the recipe, but I found a similar recipe by Mark Bittman, that recommended substituting beer for broth instead. Next time around, we may try that and see how the flavors are different...not that they need to be different. I love this dish the way it is!



3/4 cup brown rice

1-1/2 cups broth of choice (or beer)

1 onion, chopped

3 cloves garlic, minced

1 tsp cumin

1/4 tsp red pepper

salt and pepper to taste

1 cup frozen corn kernels

2 cans black beans, rinsed and drained

fresh or dried cilantro for sprinkling

• Put rice, broth, onion, garlic, cumin, red pepper, salt and pepper in a sauce pan. Bring to boil, cover, and reduce to simmer. Simmer until most of the liquid is gone. 


• Stir in frozen corn and beans. Cook until heated through. 


• Spoon into bowls and sprinkle with cilantro if desired.

Meatfree features of the week...
a small collection of my favorite meat free recipes that I come across as I search the web each week. All the recipes that I post from various blogs will be stumbled to bring a little extra love to their posts...and if you happen to be one of my featured recipes you can grab my "I was featured on Meat Free Monday" button for your post.

Z

 Zucchini Pizza by Crazy for Crust

Now, I need to make this while I still have tons of zucchini!

Homemade Granola from Whole, Fast, and Frugal

I've been meaning to make homemade granola too!

Tortellini Primavera by Hezzi D's Books and Cooks

This reminds me of a dish I had at a restaurant one time

Taco Salad

     Two salads in one week here at Penny Pinching Provisions! Although, this one doesn't really seem like a salad. It does have lettuce, but the addition of tortilla chips makes it seem more like nachos. Any way you look at it, it's delicious.
     My favorite part of this taco salad is the dressing. Basically, it's like a Mexican style bruschetta, and it really makes the dish.
You could definitely make this for less by getting less expensive meat or leaving out the meat and using only beans. I've been trying to get at least 90% lean meat when possible.
Estimated cost:  $5.50
spinach $0.25, lean ground beef $2.50, black beans $0.75, multi-grain chips $1, others $1

meat:
1 lb lean ground beef
2 cloves garlic, minced
1 can black beans, rinsed and drained
2 Tbl taco seasoning (or 1 pkt or 2 clove garlic +1 Tbl chili powder +1/4 tsp red pepper)
1/3 cup water

dressing:
4 tomatoes, diced (from garden-yum!)
2 Tbl olive oil
2 Tbl lime juice
1/2 tsp salt
1/4 tsp black pepper

salad:
2 cups spinach
1/2 cup shredded cheddar
multi-grain tortilla chips

• Cook beef. Add garlic and beans and cook for 2 more minutes. Add seasoning (and water if needed) and stir until well combined and most of the liquid has been absorbed. Remove from heat and allow to cool slightly. 
• Mix the dressing.
• Divide the spinach among dinner plates. Top with beef mixture, and sprinkle with cheese. Spoon dressing over each salad and serve with chips on the side or crumbled on top.

Chili Con Turkey

     I wasn't sure what to expect as far as flavor when I decided to make this dish by David Zinczenko. I liked all the ingredients, but it just seemed like other skillet mixtures I've had before.
     Now, that I've made it, I can see that it has a ton of flavor. It's pretty spicy, despite my use of a mild chili seasoning, and it's very healthy. Right after the first bite I thought, "This would be great with some cornbread." After a few more bites, I could see that would just be way too much food. This skillet dish is very filling with the beans and brown rice.
      Feel free to substitute ground beef or whatever for the ground turkey. That's our family preference, but not everyone may feel the same way.

1 lb ground turkey
1 can Rotel (or store brand)
1 can black beans, rinsed and drained
1 can sweet corn, drained
1 pkg dried chili mix
1 Tbl flaxseed
1/4 cup water
1 cup cooked brown rice

• Brown turkey over medium high heat.
• Add everything else except the rice and cook over low heat for about 10 minutes. 
• Mix in the rice right before serving.

Meat Free Monday: Red Beans and Rice

     I had never eaten this classic dish before a few months ago when I ran across the recipe in the little book that comes with the crock-pot. I guess I always thought it would be super spicy, but it's not. I just love the seasonings and the heartiness (yes, even without meat!). It's super cheap to make, too!
You can double the recipe if you want, but it does make a lot of food!


1/2 lb dry red beans
1/2 onion, chopped (I used onion powder)
3 cloves garlic, minced
1 14 1/2 oz. can vegetable (or beef) broth
1 cup water
1/2 tsp salt
1/4 tsp cumin
1/4 tsp hot pepper sauce
3 cups cooked rice (brown rice is more flavorful and healthier)

• In large pot, cover beans with three times their volume of water and bring to a boil.
• Boil for 10 minutes, and then remove from heat. 
• Cover and let stand for 1 hour and then drain.
• Combine all of the ingredients in the slow cooker except the rice.
• Cover, cook on low for 10 hours or on high for 6 hours.
• Serve over the hot cooked rice.

Link up with your Meat Free dishes....

Tex-Mex Casserole

     We had a little leftover Texas Caviar from last night, and I hated to throw it out being the cheapskate that I am. I started thinking of what would taste good with a salsa like flavor, and of course I thought of tacos. I didn't have taco shells, but I did have some ground turkey. As I rummaged through the cabinets and refrigerator, I found a few other things that would work for a Tex-Mex topped cornbread.  In the end, we had a very good dinner using things we had on hand. I should do this more often!
     When I browned the ground turkey, I added chopped onion, celery and red peppers. I also added 4 cubes of frozen pumpkin puree. Shhh! Don't tell my family!

1/3 c sugar
1/2 c shortening (I used 2T plain yogurt+2T applesauce+2T shortening to lower fat)
1 c milk
1 c flour (take out 1T if using whole wheat)
1 c cornmeal
1/2 tsp baking powder
1 tsp salt
1 egg
1 tsp milled flaxseed
1 lb ground turkey (or beef)
3 Tbl taco seasoning (or 1 pkt)
about 1/2 cup leftover Texas Caviar (or salsa of your choice)
2 Tbl queso dip
shredded cheddar

• Brown ground turkey.
• Meanwhile, combine sugar, shortening, milk, flour, cornmeal, baking powder, salt, egg, and flaxseed. Pour into8x8 pan. Set aside.
• Drain meat and add taco seasoning, drained Texas Caviar, and queso dip. Spoon this mixture over the cornbread batter. Top with cheese.
• Bake @ 400* for about 25 minutes.

Texas Caviar

     Sometimes I like to make things for dinner that are really snacks. I guess I feel like it gives me an excuse to eat something I wouldn't normally be able to eat unless company were over. At times, these snacks are not that healthy...like my favorite Party Pizzas. In this case, the Texas Caviar is pretty healthy vegetarian meal. It's loaded with beans which have all kinds of health benefits including fiber and protein. Generally speaking, this is served as a snack or side dish. It would be a great healthy addition to any upcoming summer cookout.

     Keep an eye out for my next post, which details what I did with the extra Texas Caviar.



from Biggest Loser

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

3/4 cup fresh salsa or pico (or can spicy Rotel in a pinch)

2 tsp dried cilantro (or 2Tbl fresh)

1-1/2 tsp red wine vinegar

1 tsp cumin

salt and pepper, to taste

hot sauce, to taste (optional)

• In a large bowl, combine all the ingredients.


• Cover and refrigerate at least 2 hours or overnight.


• Serve with mutli-grain chips or fresh veggies (celery).

Punk Love's Baked Beans

      Punk Love is a nickname for a friend of the family, and these are his baked beans. They are seriously the best I've ever had. Period. I'm not sure what makes them so much better, but they are. Try them, and see if you don't feel the same way.
     Baked beans are definitely a great comfort food that can be served all year around, but seem to be very common at summer cookouts or picnics with fried chicken. Here's the recipe, just in time for Memorial Day. Enjoy.

2 cans Pork N' Beans
1/4c to 1/2 c brown sugar (depending on taste)
1 small onion, chopped
2 strips of bacon, cut into 1" pieces
1/2 lb ground beef, browned, drained
1/2 c Ketchup

• Half fry bacon. 
• Saute onions in the grease from the bacon.
• Mix all ingredients together and place in 8x8 dish.
• Bake 1 hour @ 350*

Rhubarb, Green Bean and Almond Salad

I have been eagerly awaiting the arrival of Rhubarb season so we could start eating this salad again.  We first tried it last Easter and it became a regular fixture in our dinners, the contrast of textures and flavours have made this one of my favourite salads.  I'm not the biggest fan of the dressing that is included in the recipe and I often swap it around for whatever I'm in the mood for, a grainy mustard vinaigrette is always high on my list and actually works well with the flavours in the salad.

Rhubarb, Green Bean and Almond Salad
2 handfuls green beans, blanched
2 sticks rhubarb, very thinly sliced
2 large handfuls spinach
1 orange, juiced and mixed with olive oil and seasoning to make a dressing
1 mozzarella ball, ripped into pieces
a handful of toasted almonds

Toss the rhubarb, beans, almonds and spinach with the dressing and divide between 2 plates.  Scatter over the mozzarella.

Serves 2 as a main meal
Olive, May 2009

A word to the wise, it would be best to wait until the rhubarb season is in full swing, the forced rhubarb can be a bit too tart and sometimes overwhelms!

Red Beans and Rice

I had never eaten this classic dish before a few months ago when I ran across the recipe in the little book that comes with the crock-pot. I guess I always thought it would be super spicy, but it's not. I just love the seasonings and the heartiness (yes, even without meat!). It's super cheap to make, too!
You can double the recipe if you want, but it does make a lot of food!


1/2 lb dry red beans
1/2 onion, chopped (I used onion powder)
3 cloves garlic, minced
1 14 1/2 oz. can vegetable (or beef) broth
1 cup water
1/2 tsp salt
1/4 tsp cumin
1/4 tsp hot pepper sauce
3 cups cooked rice (brown rice is more flavorful and healthier)

• In large pot, cover beans with three times their volume of water and bring to a boil.
• Boil for 10 minutes, and then remove from heat. 
• Cover and let stand for 1 hour and then drain.
• Combine all of the ingredients in the slow cooker except the rice.
• Cover, cook on low for 10 hours or on high for 6 hours.
• Serve over the hot cooked rice.

Creole Black Beans and Rice

     Since I've started making red beans and rice in the crock pot, I have really come to enjoy this meat free, very filling type of food. Recently, I ate at a place called Yats, a local cajun/creole place, and I was inspired to try out some new dishes. So this week, we tried creole black beans and rice. I was pretty impressed with the flavor, and will definitely make it again. I might even amp up some of the spices to make it a little more intense. I had to tone it down a bit this time for my daughter. She loves beans and rice. Hey Mom, no picky eaters allowed at this house! (and I'm still working on my husband)

adapted from Crock Pot Cookbook
3 (15oz) cans black beans, drained
1-1/2 cups onion, chopped
1 cup green pepper, chopped
4 cloves garlic, minced
2tsp dried thyme
1-1/2 tsp dried oregano
1-1/2 tsp white pepper
1/4 tsp cayenne pepper (more if you like it spicy)
1 beef bouillon cube
1/2 tsp bay leaves
8oz tomato sauce
1 cup water

• Combine ingredients in the slow-cooker. 
• Cover and cook on low for 8 hours or high for 4 hours. 
• Serve over cooked rice (and garlic bread if desired).

Burrito Nachos

     Sometimes, when we eat Mexican inspired dishes at home, I feel like they are very heavy or salty or greasy. Not that I don't love the taste, but I do try to eat such foods in moderation. This recipe, adapted from The Biggest Loser, is a perfect compromise, and it's delicious too! In the cookbook, this is served as a tortilla free burrito. I feel like I need to have some kind of carbs at every meal, so I served mine with baked tortilla chips.

1-lb ground turkey
1/4 of medium yellow onion, chopped
1 c diced bell pepper
1 Tbl chili powder
1tsp cumin
1 tsp mustard
1 tsp oregano
1 can black beans, rinsed and drained
10oz frozen chopped spinach
baked tortilla chips
shredded cheese

• Simmer turkey onion and bell pepper until cooked through. Drain and return to pan.
• Add spices and stir well.
• Stir in beans and spinach. Cook until heated through.
• Top with shredded cheese and serve with tortilla chips

White Bean Chicken Chili

I don't know about you, but I'm sick of winter! We haven't seen the ground in about 4 weeks because of all the snow. This soup is perfect on a cold winter day.

2 cans chicken broth
onion powder
2 cloves minced garlic
2 cups cubed cooked chicken
2 cans great northern beans, rinsed and drained
1/4 cup finely chopped celery
1 Tbl parsley
1/2 tsp ground cumin
salt, to taste
pepper, to taste
optional toppings: sour cream, green chilies, jalapeno peppers, shredded mozzarella

• Put all ingredients into pot and bring to boil
• Reduce to simmer 10 minutes
• Spoon into bowl and add toppings

Sunday Dinner - Our Way

We don't often have Sunday dinner in our house, there may only be two of us but trying to find something that pleases us both can be quite a challenge. I was a vegetarian for a good few years before I met Hubby but found that I quickly needed to adjust my eating habits if I didn't want to end up making two separate dishes each meal time ... but I still won't eat red meat (long story!) and to some extent neither will Hubby unless its in the form of a burger, a sausage or sausage rolls lol. He also won't eat turkey or duck or fish and chicken on the bone is a definite no go zone. Starting to get an idea of the challenge? Maybe that's why baking sweets and puddings and desserts is such a joy for me.

Today's Sunday dinner is a bit of a revelation though, so much so that Hubby has asked for it again next Sunday. It consists of Chicken with Chorizo and Mozzarella, this recipe originally started life as a Donna Hay recipe but I think it may have been tweaked beyond recognition now. During summer we have this every time the barbie is fired up. And to serve along side were Dijon Roasted New Potatoes and Garlic Fine Beans.

Chicken with Chorizo and Mozzarella

4 chicken steaks (I couldn't get any steaks today so resorted to flatten chicken breasts ~ very therapeutic)

1 ball mozzarella, sliced

50g thinly sliced chorizo

Dried mixed herbs (tonight I used oregano in its place to tie in with the rest of the meal)

Salt and Pepper

Heat a griddle pan or fire up the barbie. Sprinkle mixed herbs over one side of each of the steaks and season. Place herb side down on the grill and leave for approx 2 mins. Before turning over, coat with more herbs and seasoning. Once turned place 2 to 3 chorizo slices on top of the steak and layer this 1 or 2 slices of mozzarella. I then cover with the lid of the barbie and cook until the mozzarella starts to ooze and the meat is cooked through.

Serves 4

Dijon Roasted New Potatoes

Cooking spray

1 tbsp olive oil

2 level tbsp dijon mustard

3/4 tsp paprika

1/2 tsp dried oregano (original recipe states thyme)

1/2 tsp salt

1/4 tsp pepper

700g new potatoes, quartered (I found some 2nd crop Jersey Royals at the shops today and used them to make this)

Coat a 23 x 34cm (9 x 13") baking dish with cooking spray.

Heat oven to 220C. Whisk together oil, mustard, paprika, oregano, salt and pepper in a large bowl. Add potatoes and stir until they are coated.

Transfer potatoes to the baking dish and roast for 15 mins. Stir and roast for another 15 mins, or until tender (mine took between another 10 to 15 mins on top of this).

Serves 4

Adapted from WW

These were very moreish and will be making them again just as soon as I have the excuse to, Hubby wanted to eat the whole lot himself!

Garlic Fine Beans

Cooking spray

180 - 200g fine green beans

1 garlic clove, finely chopped

1 shallot, finely chopped

Mist frying pan with cooking spray. Add garlic and shallot and cook over medium heat for 1 min before adding beans. Stir fry until beans are a wonderful vibrant green and the garlic and shallots cooked through and fragrant.

Serves 4

Only thing missing from this meal was room for dessert ;0)

Meatfree Monday: Beans and Greens Burrito

Chili cheeseburger & Chili 3-way @ Blue Ash Chili-Cincinnati

     We took a vacation to Cincinnati last week. That is about as far as we thought could go with a toddler who we like to call "Mimi Banshee." Somehow long car trips seem to induce screaming to no end. Two hours is plenty of time in the car.
     While we were there we visited Great Wolf Lodge, Ikea, EnterTRAINment Junction, and the Cincinnati Zoo. We had so much fun. I was pleasantly surprised by the train museum. I really thought I wouldn't like it, but we all agreed that we'll be going back. In addition to all of our fun activities, we ate. We did try a few local places...or at least places they don't have here in Indy. A couple of highlights include Quaker Steak & Lube. Be sure to heed their warnings about their hot sauces and order their apple nachos for dessert. Another must-eat is the ice cream at the historic Aglamesis Brothers.  The original on Madison Rd is complete with marble, Tiffany lamps, and of course really good ice cream. Finally, you must have chili in Cincinnati. We decided to go to Blue Ash since it had high recommendations and it was featured on a Food Network show. I loved it for the nostalgic feel and of course their chili  was awesome. (See picture).
      Now that we are back and supposedly on track, it's time for Meatfree Monday. This week's recipe is adapted from Mark Bittman's cookbook Food Matters. I really liked this one and his approach to moderating the meat in your diet. These bean burritos tasted pretty standard the night we ate them, but they were delicious the next day. I almost recommend making the bean filling ahead of time so the seasonings can meld together.

whole wheat tortillas
2 Tbl olive oil
1 onion, chopped
1 Tbl garlic, minced
1 Tbl chili powder
salt/pepper
1 lb spinach, chopped
2 cups black beans (I used two cans)
shredded Mexican blend cheese
Pico de Gallo or salsa

• Heat oil to medium. Add onion and garlic and saute for a few minutes. Sprinkle with chili powder, salt and pepper. Add spinach until it wilts. 
• Stir in beans. Add liquid if it seems dry. 
• Put into a tortilla and top with cheese and a little salsa. Roll up burrito style and place in a  panini press to lightly toast the outside.

Meatfree features of the week...
a small collection of my favorite meat free recipes that I come across as I search the web each week. All the recipes that I post from various blogs will be stumbled to bring a little extra love to their posts...and if you happen to be one of my featured recipes you can grab my "I was featured on Meat Free Monday" button for your post.

Pizza Spinach Wraps at Cooking Creation
Don't you think these look awesome?

Caprese Pizza with Pesto at Double Dipped Life
What's my deal with pizza this week? I don't know, but this one looks yummy too.

White Pizza at the Sugar Plum Blog
Well, now I'm I have a pattern that I didn't want to break. This white pizza sounds so good...and a homemade crust to boot!

Hogmanay Haggis Pies

Hubby's request for Hogmanay was simple. Haggis! Being a true Scotsman he had the full fledged meat haggis, I opted for veggie. There was no real recipe either. I reheated the haggi (plural for haggis apparently!) as the packs instructed, meat in the oven wrapped in foil and sat in about 2cm of water. The veggie haggis was steamed. I boiled the tatties and as we didn't have any neeps (turnip) to hand I roasted off a butternut squash in the oven, simply with olive oil and some black pepper.

When the haggis was heated through I added each to the bottom of an ovenproof dish. Then I added the tatties and butternut squash together and mashed with butter and milk. When nicely mashed a layer was dolloped over the top of the haggis and then the dishes were popped back in the oven to crisp up the mash.

The Haggi Pies were served with some green beans and buttered spinach on the side. The recipe for this came from the latest Good Food mag which landed in the letter box on New Year's Eve. Simply wash 250g spinach leaves in a colander. Throw into a big pan with a knob of butter and some seasoning, then wilt for 1 min, stirring. This makes enough to serve 2 people.

Hubby's Dad had to come over for lunch yesterday to help us eat up the rest of the pies!