Stuffed Pepper Soup

Stuffed Pepper Soup
1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato sauce
1 (14 oz) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping

Directions:
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.

When cooked, drain excess grease from beef mixture.

Put beef back into pot. Add in diced tomatoes.

Add in chicken broth (or beef broth, if using). Then add in can of tomato sauce and stir well. Add rice and stir again.

Then add seasonings; sugar, garlic powder, salt & pepper (to taste).

Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.

Pumpkin Spice Coffee/Pumpkin Spice Latte

The funny thing about Starbuck's Pumpkin Spice Latte is that it doesn't have pumpkin in it. Starbucks website lists the ingredients as "Espresso, pumpkin-flavored syrup and steamed milk." Starbucks sells pumpkin flavored syrup... that doesn't contain pumpkin, but does have High Fructose Corn Syrup. Thanks, but no thanks.

I am too cheap to buy "pumpkin flavored syrup" and way too cheap to spend $3+ for a drink. Also, the closes Starbucks to me is 1 1/2 hours away, so screw you Starbucks. I will make my own version and there will be real pumpkin in it!

I use an AeroPress or a Keurig to brew coffee, so I brew one cup at a time. If you use a pot, just add the ingredients to a cup of already brewed coffee.

For pumpkin spiced coffee:
1 cup brewed coffee
1 teaspoon pumpkin pie spice
1/2-1 teaspoon vanilla
1 Tablespoon Pumpkin puree
1 -1 /2 Tablespoons brown sugar (You can substitute your sweetener of choice)

Mix all ingredients and enjoy.

For Pumpkin Spice Latte:
1 recipe Pumpkin Spiced Coffee
1 cup of your favorite milk (moo cow milk, soy, rice, almond... they all work)
Whipped cream (optional)
Pumpkin Pie Spice (for garnish)

Pour in to your favorite mug and enjoy.

Chicken Tortilla Soup

Chicken Tortilla Soup

1 bell pepper
1 onion
2-4 cloves garlic
1 T olive oil
2 cups frozen corn
2 14 oz cans hominy, drained
1 14 oz can pinto beans, drained and rinsed
2 14 oz cans black beans, drained and rinsed
1 10 oz can Rotel
salt and pepper to taste
1 t dried oregano
1 T ground cumin
1 t paprika
2 T chili powder
enough fat free chicken broth to cover (6-8 cups, maybe?)

4 boneless, skinless chicken breasts 
1 bunch cilantro, finely diced

Dice onion and green pepper and finely mince garlic. Saute in olive oil until soft. Add remaining ingredients through chicken broth and simmer on low for an hour or so. 

You can cook the chicken two ways - grill it or poach it. If you are going to grill it, just grill, shred and add to soup. If you are going to poach it, add it to the soup and poach until done, 15-20 minutes, depending on the size of the pieces. When poached, shred and add back to soup.

When shredded chicken has been added, stir in cilantro and serve. 

Serve with your favorite taco toppings - sour cream, cheese, avocado, pico de gallo, etc.

If you want to, you can replace the seasonings with 1-2 envelopes of taco seasoning mix.

Crock Pot Minestrone Soup

Crock Pot Minestrone Soup

1 onion, chopped
1 cup carrots, chopped
2 celery stalk, chopped
2 garlic cloves, minced
1 (28 oz) can diced tomatoes, do not drain
1 (15 oz) can white beans, drained, rinsed
1 (15 oz) can garbanzo beans, drained, rinsed
3 cups fat free chicken broth
1 - 1 1/2 teaspoon dried oregano
1 - 1 1/2 teaspoon dried basil
Kosher salt and freshly ground pepper

2 cups chopped fresh spinach (You can use defrosted frozen spinach, but the texture will be different)

Parmesan cheese - for serving

Rinse and drain beans. In a crock pot, combine all ingredients through salt and pepper. Cover and cook on low for 6 to 8 hours. Add fresh or frozen spinach for the last 30 minutes of cooking.

Serve with shredded parmesan cheese sprinkled on top.

Taco Pasta

Taco Pasta
Taco meat
8 oz of your favorite pasta shape 
1 cup cheddar cheese

Optional add-ins:
Sliced olives, drained and rinsed pinto, black or kidney beans, canned diced tomatoes, diced onions, sliced green onions, corn (if frozen, defrost), red or green peppers, salsa... etc.

Optional for serving:
Shredded lettuce, salsa, sour cream, diced tomatoes, diced onions, chopped fresh cilantro, sliced olives, tortilla chips... basically your favorite taco toppings.

Cook pasta according to package directions. While pasta is cooking, heat up the leftover taco meat in a large skillet. Drain pasta and mix with taco meat and any of the optional add-ins. Sprinkle cheese on top and cover to allow cheese to melt. Serve with your favorite taco toppings.

Some notes: If you add a lot of add-ins or your taco meat is a little dry, you may need to add a splash or two of beef broth.

Krista's Top Secret Taco/Burrito Filling

Krista's Top Secret Taco/Burrito Filling
5 lbs ground beef or turkey 
2 white onions, chopped 
6 garlic cloves, minced
4 packets taco seasoning (I used home-made but use your favorite)
2 T beef Better than Bouillon
12 ounces water 
28 ounces diced tomatoes
1/2 cup fresh cilantro, minced

Brown beef or turkey and drain. Add all ingredients and simmer until almost all the liquid is cooked off.

Some notes - I make this in big batches and freeze it for later use.

Mrs. D's 10 minute Soup

2 1 lb bags frozen California Mix (broccoli, cauliflower and carrots)
2 cans chicken broth (It should cover the vegetables)
1 can Rotel tomatoes, undrained
10 oz Velveeta Light cheese

Defrost California Mix and chop in to smaller pieces. Put in saucepan and cover with chicken broth. Add Rotel and bring to a boil. When everything is warm, add the cheese and stir until melted. You can add more or less chicken broth, depending on how thick you want the soup.

Some notes: I have not had this soup, but it was shared with me today at Weight Watchers and is the go-to of one of the Lifetime members. Serve it with a salad and crusty bread and I think it would be a cheap, filling meal perfect for a cold night.

Italian Pasta Salad with Chicken

2 large chicken breasts, broiled or grilled, diced
1 box of bow-tie pasta, cooked
1 bottle of creamy Caesar salad dressing
1 bag of baby spinach
1 cup of shredded Parmesan (not the can stuff)

Mix everything except the Parmesan. Can serve immediately or chill until ready to eat. Sprinkle the Parmesan on top right before serving.

Some notes: Yeah... I got nothing.

Peanut Noodles

1/2 cup peanut butter 
1/2 cup water
4 Tbs. soy sauce
2 Tbs. maple syrup or honey (You can use any sweetener here)
2 Tbs. rice vinegar
1 tsp ground ginger
1 tsp. chili powder

Whisk together peanut butter and water. Add remaining ingredients and whisk together, adding water if mixture is too thick. Pour over stir-fried vegetables and mix well.

Optional add ins:
Cooked or canned (drained and rinsed) beans, fresh vegetables, cooked protein of your choice, edamame, etc.

Some notes: This is a great base recipe. Add any vegetables that you have kicking around your fridge and some cooked protein and you have a great meal. Depending on how many add ins you add, you may need to double the sauce.

Crockpot Salsa Chicken

The basic recipe:
4 chicken breasts
1 large jar of salsa

Possible add-ons:
1 can black beans, drained and rinsed
2 cups frozen corn (you can use 1 can of corn, drained)
1-2 blocks cream cheese (add at the end of cooking)
1 pkg. taco seasoning mix

Mix in crockpot and cook on low until chicken is shredable. Shred chicken and stir back in to sauce mixture.

Use a you would taco meat - on tortillas, over chips, on a sweet potato, in a burrito, etc.

Sometimes I will stir in a bunch of chopped cilantro before serving.

Some notes: This is one of our favorite go-to meals. We have been making it for years and years (7-8?) and I don't see us ever getting tired of it.

This freezes really well so I usually make a whole crockpot full and freeze in meal size portions.

Dana's Tuna Pasta Salad

2 c. shell pasta (if you can't find shells, elbow will work)
1 6 oz. can of tuna, drained
1 large carrot, grated
1/4 c. chopped onion
3/4 c. mayonnaise (not Miracle Whip. Use the real stuff)
1/4 c. milk
1 T. lemon juice
2 t. prepared mustard
1 t. dill weed
1/2 t. salt
1/8 t. pepper

Cook pasta and drain. In the mean time, combine with remaining ingredients well. Mix well with pasta. Chill at least one hour. Serve.

Some notes: Trust me, you want it to sit for at least an hour. It is a totally different food.

Lemon Garlic Fish

4 fish fillets (Any white fish will work)
1 tablespoon butter, melted
2 cloves garlic, finely chopped
zest and juice of 1 lemon
2 Tablespoons fresh parsley, diced
Salt & pepper to taste
4 large pieces heavy duty aluminum foil, about 18 to 20 inches long - optional (see notes)

Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray.

Mix diced parsley, lemon zest and garlic together on cutting board. Run your knife through it a few times to mix well and finely chop all ingredients.

Place fillets in baking dish. Season with salt and pepper. Drizzle lemon juice and butter over fillets, then sprinkle with parsley mixture.

Bake in preheated oven until the fish is white and flakes when pulled apart with a fork.

Some notes: This is really good grilled. To grill, place a piece of fish in the middle of a piece of foil. Season, drizzle and sprinkle. Fold up the edges of the foil to make a loose tent. Make sure the edges are completely sealed and no steam can escape. Grill until fish is white and flakes when pulled apart with a fork.

Basically, this is a fish with a lemon gremolata. A gremolata is just a mixture of parsley, garlic and lemon zest usually sprinkled on the meat before serving, but in this recipe, we do it before cooking. You can wait until the fish is cooked to sprinkle, though.

Want to impress your friends? Tell them that this is Krista's gluten free/low carb version of Fish à la Meunière. (I don't dredge the fish in flour. It is lighter and tastes fresher this way.) Want to impress them even more? Tell them that this is YOUR version of Fish à la Meunière.

Sometimes when grilling this, I will toss vegetables on top of the fish before sealing the foil. Any vegetables will work, but I particularly like broccoli with a squirt of lemon juice, zucchini and yellow squash with a squirt of lemon juice, or asparagus with... well, you get the picture.

Crock Pot Cola Chicken

1 whole chicken (1 1/2-2 lbs) or bone in, skin on chicken breasts
1 cup ketchup
1 large onion, thinly sliced
1 cup your favorite cola

Generously season chicken with salt and pepper and put in the crockpot. Toss the onion on top and pour the cola/ketchup mixture over it all. Cook on low 6-8 hours. Check every few hours to make sure chicken does not get too dry. If it is drying out, add a splash of chicken broth.

Shred chicken and serve on buns.

Some notes: Of course you would want to use Coke for this, because Pepsi is gross. You can use Diet Coke (or I suppose Pepsi. Blech.) if you don't want the sugar/calories/points from the regular. If you decide to use regular Coke, try to get the Mexican Coke, because it contains real sugar and not High Fructose Corn Syrup. You can find it at Mexican grocery stores/convenience stores, or locally at Piggly Wiggly.
This ends up tasting like a BBQish chicken. If you want, you can add a dash or two of liquid smoke to the shredded chicken.
You can remove the skin from the chicken if you don't want the fat from the skin. There is a better chance of your chicken drying out without the yummy fat from the skin, so keep an eye on it.

My Grandma's Ranch Beans (Kind of)

1 lb ground beef
1 onion, diced
1 green pepper, diced
1 - 32 oz can of Baked Beans (Use Bush's. Trust me.)
1 - 16 oz can kidney beans, drained
1 - 16 oz can butter beans, drained
1/2 cup ketchup
1/2 cup packed brown sugar
2 Tbsp vinegar
1 Tbsp Dijon mustard

Brown and crumble ground beef, onion and green pepper until cooked through. (If there is a lot of grease, feel free to drain it.) Add the rest of the ingredients and cook over medium heat until slightly thickened, about 15 minutes.

Some notes: I am sure that everyone's grandma makes these beans. They are delicious and grandma wants you to be happy. This is my version of my grandma's beans. Her version called for dry onion soup mix, which I took out and replaced with an onion. You can also add a crumbled beef stock cube, but I don't find it necessary. If you are feeling particularly spendy you can add some crumbled bacon. If you have nothing but time, do what my grandma did and toss in to a casserole dish, top with bacon slices and bake for 45 minutes in a 350° oven. You can thank me later.

If you want to make it vegetarian, leave out the meat or use those Morningstar Crumbles. 

Slow Roasted Tomato, Garlic and Basil Soup and Cheesy Toast

Tomatoes
Onion
Garlic cloves
Olive oil
salt & pepper

Bread
Garlic clove
Cheese of your choice

Cut tomatoes and onion in to chunks. Peel and crush garlic cloves. Toss on to a cookie sheet (line it with parchment or non-stick foil. Trust me.) and drizzle with olive oil. Bake in a 225° oven for 2 hours, then bump it up to 350° and roast until brown and caramelized.

Dump it all in to a saucepan (scrape the brown bits off of the parchment/foil) and add chicken broth to cover. bring to a simmer and then use your immersion blender and blend that shit up. If you don't have an immersion blender, use your blender, food processor or whatever you have. Return to saucepan and bring back to a simmer while you make your cheesy toast.

Cheesy Toast-
Make toast. When it is done, rub a peeled garlic clove over one side of the bread and top with cheese. Melt under broiler.

Some notes: I did not list amounts of ingredients because that is totally up to you. You can use canned tomatoes if you don't have fresh. Fresh is always better but if it is the middle of winter, do what you gotta do. You can also use this process for any vegetable - I have made roasted broccoli soup, roasted ratatouille soup, roasted pumpkin soup, etc. 

Lentil Soup

4-6 servings

1 tbsp olive oil (free) 
1 tsp dried basil (free)
1/2 tsp dried rosemary (free)
1/2 tsp dried oregano (free)
1/2 tsp thyme (free)
6 cloves garlic, minced (.30)
1 large onion, diced (.50)
2 medium carrots, diced (.59)
salt and pepper to taste (free)
1 tbsp balsamic vinegar (free)
1 lb lentils, rinsed and sorted (1.00)
1 tsp liquid smoke (free)
8 cups water (free)
3 stock cubes (1.00)
1 28 oz can tomato puree (1.28)
1 tbsp soy sauce (free)
cooked brown rice, for serving (.78)

In a large, heavy bottomed soup pot add olive oil, spices and garlic. When you can smell the garlic add the onion and carrots, a pinch of salt and pepper and a splash of balsamic vinegar. Cook for several minutes, then turn the heat up to medium high and add the lentils, liquid smoke, water and stock cubes. Bring to a boil, then turn down heat to med-low, and cover. Simmer until the lentils are tender (around 30 minutes), then add the tomato puree, soy sauce and more water if needed.

Some notes: As the leftovers sit, they will thicken. They make a great "gravy" to serve over rice. If you have any that last long enough, turn them in to veggie burgers.

Potato Vegetable Chowder

Potatoes (1.99)
Garlic (.30)
Frozen broccoli (1.00)
Frozen corn (1.00)
Chicken broth (.58)
Onion (.50)
Green pepper (.68)

Pull the broccoli and corn out to defrost. Cut potatoes in to 1/4- 1/2" cubes. (You want about 4 cups of potatoes.) 

Put the potatoes in a saucepan and cover with water. Bring to a boil. 

While waiting for the potatoes to boil, dice the garlic, onion and green pepper and start to cook them in a separate pan, in a little bit of olive oil. Chop the broccoli in to smaller pieces. 

When the potatoes are cooked, smash about half of them against the side of the pan with the back of a big spoon. Add the all of the vegetables. Thin with chicken broth, if needed. Season with salt & pepper, and a dash of nutmeg, if desired. Yes, nutmeg. Trust e. I won't be offended if you leave it out, but it will add a nice flavor unless you use too much. Then it will be bad. Very bad. Cook on low heat until everything is warm. 

Some notes - This is really good served with crumbled bacon, cheese and some sour cream. Not in the budget for the sake of my dumb ass challenge, but if you can, I recommend it. 

I like to also add diced carrots to this soup. Really, any vegetable you have kicking around the fridge would be good. 

Mujadara (Lebanese Lentils, Rice and Caramelized Onions)

I am not going to explain how to make mujadara, because this website I will link to will do a much better job. 

Lentils (1.08)
Rice (.72)
Onion (1.00)
Olive oil (free)

2.80 (Yes, 2.80)

So... grab a head of romaine ($1.98), a small tomato (.50?) and a lemon (.33)
Your new total is 5.61

While you are making the mujadara, cut, wash and spin the romaine for a salad. Cut the tomato and swipe a little of the onion that you cut for the mujadara and use it in your salad. Dress with olive oil (free) and fresh lemon juice.

Italian Sausage Hoagie

Great Value Italian sausage (2.98) 
Day old Italian bread (50¢)
Green pepper (.68 each)
Onion (.50)
Garlic (.30)
Petite diced tomatoes (.58)
olive oil (free)
5.54

Dice garlic and slice pepper and onions. Cut the sausage in to big chunks. 

Add olive oil to a large skillet over medium heat. Add garlic, onion and pepper. Cook until halfway to desired doneness. Add sausage, a pinch of oregano and salt & pepper to taste. Cover and cook, stirring occasionally, until sausage is cooked and peppers and onions caramelized. Add the petite diced tomatoes and cook until liquid is reduced by half. Check for seasoning and adjust if you need to.

Grab one of those loaves of Italian bread you get off of the day old bakery rack for 50¢. Slice the bread slightly above the middle to make one ginormous hoagie bun, and scoop some of the yummy bits out of both pieces- but be sure to leave the ends so your filling doesn't fall out. (You are making a trough to put the sausage mixture in.) Drizzle the bread with olive oil and toast in the oven until toasty. Pull it out and rub a garlic clove over the hot bread. Oh. my. God. you gluten eaters are so lucky. *ahem*

Fill your trough and cover with the top bun.

Some notes - If you have some extra cash, top the sausage/pepper/onion mixture with sliced mozzarella or provolone and toss it in to the oven just long enough to melt.

Smoked sausage with peppers and onions

2 Green pepper (1.36 @ .68 each)
Onion (.50)
Garlic (.30)
1 lb Rice - (.72)
Hilshire Farms smoked sausage - (2.50)
Olive oil (free)
5.38

Put your rice on to cook according to package directions. Dice garlic and slice pepper, onions and sausage. 

Add olive oil to a large skillet over medium heat. Add garlic, onion and pepper. Cook until halfway to desired doneness. Add sausage and salt & pepper to taste. Cover and cook, stirring occasionally, until sausage is warmed through and peppers and onions are as done as you want them. I like them caramelized, but do what you want. I won't judge.

Serve with rice.

A few notes - 
There was a cheaper brand of smoked sausage, but I could not conform its gluten free status.

Yes, brown rice is probably better for you, but I can't eat it. You and your normal gastrointestinal tract can eat whatever you want. Me and mine will stick to nutritionally deficient but won't make me wish I was dead white rice. 

I totally stole this recipe from Susan. Totally. 

I serve this with a salad, but not on $6.07 dinner night. (If it existed.)

More posts soon!

I will post more recipes soon but until then, here is a picture of Daisy and Lulu.

Beans n' Greens

Cheap ass meal #1 - Beans n' Greens
1 lb pinto beans ($1.18)
Ham for seasoning ($1.98) 
1 lb bag frozen turnip greens (.98)
Chicken broth (.58)
Garlic (.30)
Onion (.50) 
Olive oil (free)
$5.52

Beans-
Add well rinsed beans and ham to pan. Cover with water. Salt and pepper to taste. Bring to a boil, reduce heat to medium and let simmer until done. Check frequently and add water as needed. Should take about 3 hours. You can also toss them in the crockpot in the morning and cook on low all day. Just be sure to keep an eye on the liquid level.

Greens-
Add olive oil to a large skillet over medium heat. Add garlic and chopped onion and cook until lightly browned, about 10 minutes. Stir in frozen greens and can of chicken broth and cook until greens are cooked. Remove greens from the pan and cook the liquid until it is reduced by half. Add greens back to pan and stir to combine and reheat.

A few notes - First of all, don't you let anyone tell you that frozen greens are bad. LIES! I live in Missi-fucking-ssipi and have been assured by many a little old lady that frozen greens are fine. They will just never publicly admit it. 

Yes, "ham for seasoning" is a thing. Go in to any self respecting grocery store in the south and they will have a whole meat case filled with parts "for seasoning."

If you are feeling particularly spendy, grab two packs of ham for seasoning and toss one in with your greens. If you have won the lottery and just can't stop spending, serve with corn bread or muffins. Here is a super easy recipe for those, big spender.

1 cup self rising cornmeal (make your own by mixing 1 tablespoon baking powder, 1/2 teaspoon salt, 3/4 cup cornmeal, PLUS 3 tablespoons cornmeal)
1 can creamed corn

Mix it and bake it in lightly sprayed muffin tin at 400° for 15 minutes, or until done.