Weekly Money Saving Menus

[Dee]

CHICKEN AU GRATIN CASSEROLE

 

1 quart green beans

1 cup diced, cooked chicken

10-3/4 oz. can cream of chicken soup

1/4 cup water

Salt and pepper to taste

2 cups soft bread crumbs

1/3 cup butter, melted

1/2 cup grated cheese

 

Place green beans and chicken in a casserole dish. In a saucepan combine soup and water and heat to boiling. Pour over chicken and season to taste. Combine bread cubes, butter and cheese. Toss lightly and sprinkle over chicken. Bake at 350° for 30 minutes or until golden brown.

 

Money saving Menu for the week of April 21 to April 28

 

 

Monday-

Turkey Burgers

Corn on the Cob

Home made Chocolate Pudding

 

 

 

 

Tuesday-

Roast Chicken Legs

Mashed Potatoes

Tomato and Cuke Marinated Salad

Baked Apples with cinnamon crumb topping

 

 

 

 

Wednesday-

Spanish Rice

Green Beans

Jello with fruit

 

 

 

 

Thursday-

Pancakes

Eggs

Applesauce

 

 

 

Friday-

Tuna Noodle Casserole

Peas

Home made Chocolate Cake

 

 

 

Saturday-

Spaghetti with Meat Sauce

Garlic Bread or toast

Steamed Zucchini

Cantalope and watermellon slices

 

 

 

 

Sunday-

Ground Turkey Loaf

Sage Stuffing

Cranberry Sauce

Sweet Potato Chunks roasted in the oven with Marshmellows, pineapple and a touch of brown sugar,

Steamed Broccoli

Low fat Pumpkin Bread with a light cream cheese icing

 

 

 

 

 

 

April 15 menu.

Monday: Grilled Hot Dogs

French Fries

Tossed Salad

Cantalope Slices

 

Tuesday:

Pork Chops and Saurkraut

Mashed Potatoes

Corn

Applesauce

 

 

Wednesday:

Spaghetti with meat sauce

Roasted Green Beans

Garlic Bread or toast

Jello with fruit

 

 

 

Thursday: Roast Chicken Legs

Baked Potatoes

Asparagus

Chocolate Pudding

 

 

Good Friday:

Fish Fillet Sandwich

A Bowl of Manhattan Style Clam Chowder

Apples for dessert

 

Holy Saturday:

Macaroni and Cheese

Roasted Carrots

Fresh Fruit

 

 

EASTER SUNDAY:

BAKED HONEY HAM WITH PINEAPPLE

SCALLOPPED POTATOES

CANDIED SWEET POTATOES

LARGE TOSSED SALAD

POTATO ROLES

BAKED BEANS

and for dessert

STRAWBERRY SHORTCAKE

 

 

 

 

 

Baklava (Low Fat Low Cal Version) Search Related Coupons

Categories: Ethnic, Desserts, Low-cal Conversion Calculator

Yield: 35 servings

Rating: not rated

Description:

 

1/2 lb pistachio nuts, shelled, ground

3 tb sugar

3/4 ts cinnamon, ground

1 1/2 tb rose water

1/2 lb filo dough

1/2 c margarine, low-calorie, melted

1 x rose water syrup

1 x cloves, whole, optional

 

Directions:

 

 

This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts. The results will fool anyone.

 

Combine pistacho nuts, sugar, cinnamon and rose water in small bowl. Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9 inch baking sheet. Brush with some of margarine. Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet.

 

Cut baklava at 1 1/2 inch intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400 degrees F for 25 minutes or until golden. Place on wire rack to cool. Drizzle rose water syrup evenly over top and allow to soak several hours. Stud each diamond-shape with whole clove.

 

 

 

[Dee]

Monday:

 

Turkey Goulash-

use 1/2 pound of ground turkey breast, 1 lb of elbow macaroni and 1 jar of tomato sauce- ( peppers and onions are optional in this dish)

 

Green Beans- 1 can to 4 people

Fruited Jello- 1 can of fruit cocktail drained and 1 box of jello

 

 

 

Tuesday:

 

Hot Dogs on bread or rolls

Pickles

Cabbage Salad

Watermellon Chunks chilled

 

 

 

Wednesday:

 

Chicken and home made Biscuits with fat free gravy

Asparagus or steamed carrots

Ice cream sundaes with bananas and whipped topping

 

 

 

Thursday:

 

Tuna Patties On Cheap hamburger rolls,

 

2 cans of Tuna and 2 packages of ritz like crackers crushed, 1 egg and salt and pepper to taste. Make into patties and bake in the oven at 350 for 15 min or until browned.

Add Lettuce, Tomato Slices, low fat mayo and onion slices to the burgers

 

 

Corn on the cob or canned corn

 

Sweet potato oven baked fries

 

Cantalope slices

 

 

 

Friday:

 

Spaghetti with meat sauce

Lettuce and Cuke Salad with Italian dressing

Hot garlic bread or toast home made

Chocolate pudding with left over whipped cream from the sundaes

 

 

 

Saturday:

 

Barbequed Chicken

Onion roasted potatoes

Yellow Squash and Peppers- sauteed in low fat spray and a teaspoon of water- add 1 tsp of margarine when steamed

 

Peaches in lite juice

 

 

Sunday:

 

Beef, Rice and Broccoli Casserole

 

Make this with 1/2 lb of Ground Beef browned,

2 to three cups of Lowfat Mushroom Gravy

Brown rice can be substituted for white rice 1 cup add to casserole dish

1 package of frozen broccoli pieces add.

Mix all together in casserole dish and bake at 350 for half an hour.

 

Roasted glazed carrots with lowfat low sugar glaze

 

Lower Fat Carrot Cake with Cream Cheese frosting

 

 

Snacks for the week

 

Popcorn

oatmeal cookies

Apples

Bananas

 

 

[Dee]

Irish Pork Roast with Potato Stuffing

 

 

Ingredients:

 

 

2 lb pork tenderloin - or 6 to 8

1 boneless

1 lean pork chops

2 tablespoon butter

2 tablespoon apple cider - hard cider or

1 apple

1 wine or water

1 salt and pepper

Stuffing

 

4 1/2 cup potatoes - coarsely mashed

1/4 cup butter

1 onion

2 large apples - chopped

1 handful

1 chopped

1 salt and pepper

1 fresh sage and thyme

Directions:

 

 

Make stuffing. (See below)

 

Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Add stuffing mixture on the inside of the casserole dish.

 

Cover loosely with foil and bake 1 hour at 350 F. Right before you take it out of the oven take the foil off and bake 15 more minutes to brown the stuffing.

 

Stuffing:

 

To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.

 

 

Serving Size: Makes 6 servings

 

Fridays recipe of the day!

[Dee]

Sunday-27-03 recipe of the day. Celebrate Cinco de Mayo

 

 

Authentic Mexican Tortilla's

 

 

Ingredients

3 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons salt

3/4 cup shortening

3/4 cup hot water

 

 

Directions

1 Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.

2 With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.

3 Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.

4 Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

 

 

[Dee]

Braciole ( Bracioli ) Recipe

Description: "Italian beef rolls"

Cuisine: "Italian"

Recipe By :James T. Ehler

Servings : 4 Yield: "8 Pieces"

 

DIRECTIONS:

 

8 2 Oz Slices Top Round (or Top Sirloin)

 

1 1/2 Tablespoons Fresh Parsley -- chopped

1 Tablespoon Fresh Basil -- chopped

2 Tablespoons Pine Nut

1/4 Cup Raisins -- soaked in warm water

1/2 Teaspoon Granulated Garlic

1/2 Teaspoon Sage -- rubbed

1 Teaspoon Thyme

4 Ounces Prosciutto -- chopped

2 Tablespoons Parmesan Cheese -- grated

Salt and Pepper -- to taste

 

8 Slices Mozzarella Cheese -- thinly sliced

 

1/4 Cup Olive Oil

3 Cups Marinara Sauce -- see recipe

 

 

DIRECTIONS:

 

Slice Top Round or Top sirloin butt, try to get one slice (2 oz) for each braciole.

 

Combine filling ingredients (except Mozzarella) and mix together.

 

Spread ingredients on meat slices, top with Mozzarella slice and roll them up, secure with string or a toothpick.

 

Brown beef rolls on all sides in oil.

 

Add Marinara sauce (see recipe) cover and simmer for 30 minutes, or bake covered in 350° F oven.

 

Serving Ideas : Serve with Rigatoni. Serve Rigatoni, then Bracioli.

 

 

 

[Dee]

Mystery Burgers

 

2 egg whites

1 cup low-fat or fat-free cottage cheese

1 cup rolled oats

1 pkg. onion soup mix

 

Mix ingredients together and make into small "burgers" or "meatballs." Fry in a small amount of oil, about 3 minutes on each side. I think these taste even better a day after you first make them. Less than $1.00 per batch.

 

 

[Dee]

recipe of the day,

 

Taco Pizza w/ Cornmeal Crust

Crust:

 

1 cup flour

3/4 cup cornmeal

1 tsp salt (I use a little more)

1/2 Tbsp sugar

1/2 cup warm water

1 pkt yeast

1 Tbsp oil

 

Dissolve yeast in water. Mix dry ingredients, add water and oil and mix well. Let rest for about half an hour. Pat or roll out on floured surface. Dough will be very dense and may tear, just pat edges back together. Transfer to greased pizza pan and finish patting out to size of pan. Prick in a few places with fork. Bake at 450 for about 15 minutes, until crust is "set" and starts to brown just slightly.

 

Top with:

 

1 small jar/can enchilada sauce

Browned and seasoned ground beef (I also add a little taco sauce to the meat)

Onions, peppers, mushrooms, olives, etc

Shredded mexican cheese (I use a cheddar jack blend)

 

Bake again at 450 until crust is good and brown and cheese is melted and bubbly.

 

 

__________________

 

 

[Dee]

Beef and Rice Casserole

 

 

Fry 1/2 lb of Ground beef along with 1 pepper, 1 onion and 4 cloves of fresh garlic.

 

Drain Combination when done and rinse to get grease off the mixture and add to a casserole dish.

 

 

On top of stove take 4 beef gravy packets and make gravy.

 

 

Add one cup of dry brown rice to the casserole dish then add the gravy.

 

Bake in the oven at 350 degrees for 45 min.

 

When casserole is done add sour cream dollops to the top of the casserole.

 

 

Serve with steamed broccoli and a spritz of soy sauce.

[Dee]

Open-Faced Cheese, Tomato, & Bacon Sandwiches

 

 

 

Whole Wheat bread - lightly toasted

tomatoes-sliced 1/2 to 3/4 inch thick

American cheese slices

lean bacon

Preparation -

Fry bacon, or cook it in a microwave until barely crisp. Don't fry hard. It will brown more when the sandwiches are broiled. Drain on paper towels. Arrange toasted bread slices on a cookie sheet. Top each with a slice of cheese. Lay tomato slices over cheese. Cut bacon slices in half and arrange 4 pieces on top of each open faced sandwich. Put tray of sandwiches in the oven, about 6 inches from heat, and broil for about 1 1/2 to 2 minutes - just long enough to melt the cheese and heat the tomatoes.

 

 

 

[Dee]

Weekly Menu for the week of May 5-11

 

 

 

Monday:

 

 

Hot Dog on Rolls

Potato Chips- Lower Fat

Carrot Sticks

Apples

 

 

 

Tuesday:

 

 

Goulash made with elbow macaroni, 1/2 lb of ground turkey and a jar of spaghetti sauce

 

Garlic Toast

Green Beans

Jello with Fruit added

 

 

 

Wednesday:

 

 

Chicken and Rice Casserole-

Take 2 or three chicken thighs and parboil them on top of the stove. Take the meat off the bones when the chicken cools and put aside in a casserole dish. Next add one cup of uncooked brown rice and 1 cup of frozen broccoli to the casserole dish with the chicken. Take 1 can of Creme of Celery Soup and one can of Mushroom Soup and add them to the casserole mixture. Use 1 can and a half of water to the mixture and bake in the oven at 350 degrees for 30 minutes. Let cool for 10 minutes then serve.

 

Chilled Orange Slices for dessert

 

 

Thursday:

 

Tuna Subs on small sub or hot dog rolls

Pickles

celery sticks

Oatmeal Cookies

 

 

 

Friday:

Grilled Hamburgers

Tossed Salad

Left over Low fat chips

Watermelon slices chilled

 

 

 

Saturday:

 

Home made Cheese and veggie Pizza

Frozen seedless grapes

 

 

Sunday:

 

 

Barbecued Chicken Legs

Low fat potato salad

Baked beans

Tossed Salad with loads of fresh veggies

Chocolate Cavity Maker Cake:

Ingredients

 

1 (18.25 ounce) package dark chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 (16 ounce) container sour cream

3 eggs

1/3 cup vegetable oil

1/2 cup coffee flavored liqueur

2 cups semisweet chocolate chips

 

 

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2 In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.

3 Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

 

 

 

[Dee]

Sundays recipe for the day is:

 

Baked Pork Chops:

 

 

Ingredients

 

 

 

 

6 pork chops

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 egg, beaten

1/4 cup all-purpose flour

2 cups Italian-style seasoned bread crumbs

4 tablespoons olive oil

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

1/3 cup white wine

 

 

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

3 Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.

4 Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes

 

 

[Dee]

Turkey WIngs

 

This is a cheap dish cooked in the crockpot along with potatoes.

 

Add your turkey wings to the crockpot with 1/2 cup of water. Season with poultry seasoning, salt and pepper then add whole potatoes to the mixture.

 

Turkey wings are cheap and filling.

You can also barbeque them.

[Dee]

Hot-Crossed Tuna Casserole

 

Ingredients:

 

2 small cans water-packed tuna, slightly drained

one 10-oz. pkg. frozen baby peas, thawed

1 cup shredded cheddar cheese

1 cup sliced celery

1/2 cup bread crumbs

1/4 cup finely chopped onions

salt and pepper to taste

1 cup mayonnaise

one 8-oz. tube crescent-roll dough

sesame seeds

cucumber sauce (see recipe below)

 

Preparation:

 

Combine tuna, peas, cheese, celery, crumbs, onion, salt, pepper and mayonnaise. Mix well and spoon into a baking dish. (Size was not provide, but it was tested in a shallow oblong dish that measured approximately 8 x 10 inches.) Preheat oven to 350 degrees.

 

Separate crescent-roll dough into two rectangles. Press perforations to seal, then cut into four long, then four short strips. Place over tuna mixture in a lattice design. Brush lightly with mayonnaise and sprinkle with sesame seeds. Bake at 350 degrees for 35 to 40 minutes, until lightly browned on top. Serve with cucumber sauce.

 

Cucumber Sauce

 

Ingredients:

 

1/2 cup mayonnaise

1/2 seeded cucumber, finely chopped

1 Tbs. fresh parsley, chopped

1 Tbs. green onions, chopped

1/4 tsp. dried dill

1/8 tsp. pepper

 

Preparation:

 

Mix together ingredients and serve.

 

Yield: 6 to 8 servings

 

 

[Dee]

Maple Glazed Chicken

 

 

2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)

1 tablespoon cooking oil

3 cups sliced or cut-up vegetables (such as carrots, potatoes, sweet potatoes, rutabaga, turnips, and/or parsnips), cut 1/2-inch thick

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup reduced-sodium chicken broth

1 tablespoon margarine or butter

1/3 cup maple syrup or maple-flavored syrup

 

 

1. Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables around chicken. Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425 degrees F oven 20 minutes.

2. Meanwhile, in a small saucepan, melt margarine or butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables. Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture.

3. Transfer chicken and vegetables to a serving platter; keep warm. Skim fat from pan drippings; pass pan drippings with chicken. Makes 6 servings.

 

 

[Dee]

Spanish Chicken and Rice

 

 

Ingredients:

 

1 Tbs. vegetable oil

1 cup diced yellow onion

1 Tbs. minced garlic, or to taste

1 jalapeño, finely diced

1green bell pepper, diced

2 cups uncooked long-grain rice

3 cups chicken broth

3/4 cup red chile sauce (Mary uses Las Palmas® brand.)

2 cups cooked diced chicken

salt and pepper to taste

1 tsp. dried oregano flakes

1/2 tsp. ground cumin

cilantro to taste

flour tortillas to taste

refried beans

 

 

Preparation:

 

Heat oil over medium heat. Sauté onion and garlic until onion is tender. Add jalapeño and bell peppers. Add rice and mix, then add chicken stock and red chili sauce. Mix thoroughly.

 

 

Add cooked chicken, and season with salt, pepper, oregano, cumin and cilantro. Cover and simmer until the liquid is evaporated. Serve with flour tortillas and refried beans.

 

 

Yield: 4 servings

 

 

"My mother never let food go to waste, having six children. So if there was leftover corn or peas in the refrigerator, she would put that in, too."

 

 

 

 

[Dee]

Menu for the next two weeks!

 

 

 

 

Monday:

 

Barbequed Chicken

Corn roasted on the grill

Irish potatoes roasted on the grill

Fresh Strawberry shortcake

 

 

 

Tuesday:

 

Hot Dogs on roll

baked beans

tossed salad

watermelon slices

 

 

 

Wednesday:

 

 

Ravioli with sweet italian sausage chunks cooked in the tomato sauce

 

Garlic Toast

green beans

jello with fruit cocktail

 

 

 

Thursday:

 

Pasta Salad/w slices of pepperoni and cheese, cukes and tomatoes with some onion slices marinated in a red wine vinegar and olive oil and fresh garlic dressing

 

Baked home made Italian bread warm from the oven and spread with fresh butter or margarine

 

Biscotti and fresh orange slices for dessert

 

 

 

Friday:

 

Taco Salad

Cheese Tortillas

Fresh Fruit

 

 

 

Saturday:

 

Chicken Fried Rice

Fresh Fruit

No-Crust Fudge Pie

 

No-Crust Fudge Pie 2 eggs

1 cup sugar

1/2 cup melted margarine or butter

3/4 cup flour

4 tablespoons cocoa

1/2 teaspoon salt

1 teaspoon vanilla

1-1/2 cups chopped pecans

 

 

Mix all ingredients except nuts with an electric mixer on low or by hand until well mixed. Stir in nuts and spread in an oiled 9- or 10-inch glass pie plate. Cook at 350 degrees F for 25 to 30 minutes. Do not overcook.

 

Serve alone or with whipped cream or ice cream.

 

 

 

Sunday:

 

Meatloaf

Mashed Potatoes

Green Beans

 

Applesauce Cake

 

 

 

 

Monday:

 

Seasoned Chicken

Parslied Potatoes

Turnip Greens

Fruit Salad

 

 

 

Tuesday:

 

Ground Beef Stroganoff

Spinach Salad

Leftover Cake from Sunday

Ground Beef Stroganoff 1 pound ground beef

1/2 cup finely chopped onion or 2 teaspoons instant minced onion

2 tablespoons flour

1 8-ounce can mushroom stems and pieces, drained

1 teaspoon salt

1 10-1/2-ounce can cream of chicken soup, undiluted

1 cup sour cream

Chopped parsley for garnish

2-1/2 cups cooked (4 ounces uncooked) noodles

 

 

In a large skillet, saute beef and onion until the meat loses its red color. Stir in flour, mushrooms, and salt. Cook 5 minutes. Add soup and simmer another 5 minutes. Stir in sour cream and heat to desired serving temperature. Do not boil. Serve over buttered noodles. Garnish with parsley.Serves 4.

 

Wednesday:

 

 

Tuna Salad Sandwiches on Whole wheat rolls

pickles

Low fat potato chips

Cantalope

 

 

Thursday:

 

Hamburgers from the grill

Tossed Salad

Veggie Shish Kabobs

Cantalope and Watermelon chunks

 

 

 

Friday:

 

Spaghetti with Meat Sauce

Tossed Green Salad

Garlic Toast

Popsicle

 

 

 

Saturday:

 

Baked Potato- with Broccoli & Cheese

A tossed Salad

Jello with Pineapple

 

 

 

Sunday Dinner:

 

 

Chicken & Dressing

Tossed Green Salad

roasted carrots

White Cake* with Chocolate Butter Frosting*

 

 

[Dee]

Caramel Nut Cake in a Jar

 

3-1/2 c. all purpose flour 4 eggs

1 t. baking powder 2/3 c. milk

2 t. baking soda 1 t. vanilla extract

2 t. salt 1 c. chopped walnuts

2 c. brown sugar, packed 6 1-pint wide mouth canning

1 cup butter, softened jars and lids, sterilized

 

Sift together flour, baking powder, baking soda, and salt; set aside. Cream sugar and butter together; add eggs, mixing well. Stir in milk and vanilla. Gradually add flour; fold in nuts.

 

 

Place batter into well-greased jar; wipe away any batter from rim. Place jars on a baking sheet; bake at 325 degrees for 50 minutes or until toothpick inserted comes out clean.

 

While jars are still hot, place lids on jars and screw on tightly; jars will seal as they cool.

 

Place jars on a flat surface and listen for them to make a "ping" sound as they seal, or wait until they are completely cool and press on the topof the lid. If it doesn't give at all, it is sealed; cakes will last up to 6 months.

 

Makes 6 jar cakes.

 

Zucchini Cake in a Jar

 

3 c. all purpose flour 3 eggs, beaten

2 t. salt 2 c. sugar

1 t. baking soda 1 cup margarine, softened

1 t. baking powder 2 c. zucchini, grated

2 t. cinnamon 1 t. vanilla extract

1/4 t. nutmeg 6 1-pint wide mouth canning

1/4 t.ground cloves jars and lids, sterilized

 

Combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves; set aside.

 

In a seperate mixing bowl , combine eggs, sugar, margarine, zucchini, and vanilla; nmix in dry ingredients.

 

Pour batter equally into heavily greased jars. Wipe jar rims; place jars on a cookie sheet. Bake at 325 degrees for 40 minutes; immediately secure lids, tightening in place. PLace jars on a wire rack to cool; check for seal as in recipe above. Makes 6 jars.

 

Enjoy!

 

[Dee]

Make your own popsicles and slushies instead of buying them.

 

 

You can save all your leftover juices or fruit drinks and the savings comes when you use your own popsicle freezer containers which you can find at the dollar store to make them.

 

Love those snow cones that you find at State Fairs!

Crush up some ice in your blender and then make up Koolaid or a similar powdered drink mix at half strength, and pour over the ice. You can use frozen juice at half strength, too.

 

[Dee]

Chicken Rosemary

 

 

1 broiler/whole fryer chicken

4 cloves garlic

1 teaspoon dried rosemary

1/4 cup dry white wine

1/4 cup chicken broth

 

 

Preheat broiler. Remove skin from chicken.

Season chicken with salt and pepper. Place in a

broiler pan. Broil 5 minutes on each side until lightly

browned; remove from broiler. Place chicken, garlic,

rosemary, wine and broth in a large saucepan. Cook

and cook over medium heat about 30 minutes or

until tender, turning once.

 

 

Serves 4.

 

[Dee]

City Chicken (not really chicken at all)

 

1/2 lb. pork

1/2 lb. veal

1 egg, beaten

Bread crumbs (seasoned if you want)

1 c. milk

 

Heat oven to 350 degrees. Cut pork and veal into 1" cubes. Thread on bamboo or wooden skewers, alternating chunks of pork and veal. Dip the skewers in the egg, then the bread crumbs, to coat. Saute until browned.

 

Put skewers in a baking pan, and add milk. Cover in foil, and bake about 1 hour.

 

Does anyone know why this is called "city chicken"? One theory is that, years ago, poultry was expensive, particularly in the years prior to World War II. So cheaper cuts of meat (like pork) were substituted for chicken and "passed off" as chicken. Is this true? Another theory is that is just plain looks like fried chicken. Still another is that it is eaten with your hands, just like you would eat a chicken leg. Any other thoughts?

 

 

 

 

[Dee]

Money Saving Menu for the week of June 2- 9

 

 

Monday:

 

Barbecued Chicken

Roasted potatoes on the grill

tossed salad

fresh fruit in season

 

Save a couple of pieces of chicken for thursdays meal

 

 

 

Tuesday:

 

Chili Dogs/on roll

low fat macaroni salad

carrot and celery sticks

popsicles

 

 

 

Wednesday:

 

Sloppy Joes from left over chili sauce for hot dogs from tuesdays dinner

Low fat potato chips

tomato and cuke salad

Oatmeal raisin cookies

 

 

 

Thursday:

 

Stir fry Chicken chunks simmered with mushrooms, onions, peppers and soy sauce and a tablespoon of margarine on top of stove

Serve over brown rice

 

Fresh fruited Jello

 

 

 

Friday:

 

Grilled Hamburgers/ veggie burgers

with all the trimmings

german potato salad

corn on the cob- split cobs in half for savings

 

 

 

Saturday:

 

Sausage and pepper subs

( Take Italian sausage links and cut them in chunks to stretch the meat, then cut up 3 peppers and 1 large onion and fry them up and put them on mini sub rolls ( that you bought at a discount)

Grill some summer squash

left over fruited jello

 

 

 

Sunday Dinner:

 

 

Spaghetti with meat sauce

small tossed salad

garlic toast

 

watermelon slices

 

 

 

 

[Dee]

 

 

Sour Cream Coffee Cake

 

 

This is a real tried-and-true American classic that your grandmother may well have served to her friends. Baked in a tube pan, the cake has a layer of walnuts and cinnamon sugar in the middle and a topping of the same spicy-sweet mixture. In the variations, this filling/topping is replaced with a cinnamon-chocolate layer or a ribbon of raspberry jam and walnuts. Or create your own combinations.

 

Prep Time: 30 minutes

Cook Time: 1 hour 20 minutes

 

 

 

 

 

2/3 plus 1 3/4 cups sugar

 

2/3 cup walnuts, finely chopped

 

1 teaspoon ground cinnamon

 

3 3/4 cups all-purpose flour

 

2 teaspoons baking powder

 

1 teaspoon baking soda

 

3/4 teaspoon salt

 

1/2 cup butter or margarine (1 stick), softened

 

3 large eggs

 

1 container (16 ounces) sour cream

 

2 teaspoons vanilla extract

 

 

 

 

 

1. Preheat oven to 350° F. Grease 9- to 10-inch tube pan with removable bottom; dust with flour. In small bowl, mix 2/3 cup sugar, walnuts, and cinnamon. In medium bowl, stir together flour, baking powder, baking soda, and salt.

 

2. In large bowl, with mixer at low speed, beat remaining 1 3/4 cups sugar and butter until blended, scraping bowl with rubber spatula. Increase speed to high; beat until creamy, about 2 minutes, scraping bowl occasionally. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.

 

3. With mixer at low speed, add flour mixture alternating with sour cream, beginning and ending with flour mixture, beating until batter is smooth, occasionally scraping bowl. Beat in vanilla.

 

4. Spoon one-third of batter into prepared tube pan. Sprinkle 1/2 cup nut mixture evenly over batter, then spread half of remaining batter on top. Sprinkle with 1/2 cup more nut mixture; layer with remaining batter, then remaining nut mixture.

 

5. Bake cake 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and lift cake from pan bottom. Invert cake onto plate; remove bottom of pan. Immediately invert cake onto wire rack to cool completely, with nut mixture on top.

 

 

This is one of my favorite recipes and I made it with Splenda and it came out just as good as if I used natural sugars.

[Dee]

Recipe of the Day

~~~~~~~~~~~~~~

 

 

 

 

Garlic & Oregano Croutons

 

2 tbsp Olive oil

3 Garlic cloves, finely Chopped

2 tbsp Grated Romano Cheese

1/2 tsp Dried oregano, crumbled

1/8 tsp Pepper

6 1/3-inch-thick slices of French bread baguette

 

Preheat oven to 350-degrees F. Heat olive oil in heavy small skillet over

low heat. Add garlic and sauté' until garlic is just golden, about 2 minutes.

Drain immediately (reserve oil for another use). Combine garlic with Romano

cheese, oregano and pepper in small bowl. Place bread slices on small baking

sheet. Sprinkle garlic mixture evenly over bread. Bake until cheese melts and

croutons are golden brown on edges, approximately 10 minutes.

 

[Dee]

My Fresh Fried Corn recipe

 

 

 

6 ears of yellow and/or white corn, shucked and silks removed

 

¾ stick real butter (salted or unsalted)

 

½ - 1-cup heavy cream, half & half, or milk

 

Salt and pepper to taste

 

 

 

The key to good fried corn is how you cut it from the cob. First, you take the ear of corn and in a deep bowl, holding the ear of corn upright, cut the corn from the bottom half of the cob in 3 steps. Using a sharp knife cut off first the tips of the kernels. The second time, take the middle, and lastly, cut it as close to the cob as you can get. Then there is a next step, which my mother always called “milking the cob.” Using your knife, you rake the knife firmly and get the “milk” from the cob. Flip the corn over and do it in that bottom, them discard the cob.

 

 

 

After you have removed the corn from the cob in these steps, take a good heavy skillet and using medium heat, put your butter in the skillet. As it starts to melt, add the corn and heavy cream. Bring to a boil, then reduce the heat and cover with a tight fitting lid. Simmer, stirring occasionally, for 30 minutes. This feeds 4 people. Depending on the corn you use, you may find you have to add more cream/milk after 20 minutes or so, if it gets dry. Mine sometimes does, and we like ours wet. Use your own discretion on that.

 

 

 

During the summer, you will no better corn than this. I serve mine right in the skillet, just put a hot pad under it and sit it on the table. I also double this recipe. It takes some time, but you may never eat corn out of the can again.

 

 

 

Enjoy!

[Dee]

Money Saving Menu for the week of June 9 to 15.

 

 

 

Monday:

 

Spaghetti with meat sauce

garlic bread

steamed broccoli

cold pineapple chunks

 

 

 

Tuesday:

 

Hot dogs on roll cooked on the grill

baked beans cooked on the grill

veggie kabobs

watermelon chunks

 

 

 

Wednesday:

 

Hamburgers and veggie burgers cooked on the grill

pickles

fat free chips or low fat chips with sour cream and onion dip

Low fat Frozen Yogurt banana splits

 

 

 

 

Thursday:

 

Pasta Salad with sharp cheddar cheese, ham strips, cukes, tomatoes, onions, pasta spirals, marinated in Italian dressing plus the kitchen sink and whatever else you want to add.

 

Calico Beans

 

Fresh sweet corn on the cob

 

watermellon slices

 

 

 

Friday:

 

Home made Pizza on the grill

 

roasted veggies on the grill in lemon pepper and olive oil

 

Cantalope slices

 

 

 

 

Saturday:

 

Grilled Shrimp and scallops on skewers basted with lemon pepper butter sauce ( as a treat) or substitue imitation crab

if you don't want to splurge

 

roasted parsley potatoes on the grill

 

asparagus sauteed on the grill

 

Home made Sherbet

 

 

 

Sunday Dinner:

 

Grilled Mariated Chicken

 

Baked potatoes on the grill

 

Tossed Salad

 

 

Applesauce cake with walnuts and raisins and a sprinkle of powdered sugar on the top of the cake

 

plus fresh lemonaide