Budget Meal

Name: Mississippi Roast (without added butter)
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 3-4 lb Chuck Roast, excess fat trimmed; 10 Pepperoncini peppers; 1/2 cup juice from pepperoncini peppers; 1 (1 ounce) packet Ranch seasoning; 1 (1 ounce) packet Onion soup mix; 1/2 cup Beef stock (or water)

Easy Holiday Appetizers on a Budget

November 1, 2019 by Sarah Leave a Comment

The holidays can be a stressful time between gifts and attending parties. Check out my tips for keeping it simple during this busy holiday season and check out the compilation of appetizer recipes below. These easy holiday appetizers come together quickly, will be a crowd-please, and they are affordable for any budget.

Tips for Easy Appetizer Prep

It’s important to set yourself up for success when you know you’re entering a busy time of year. When planning what to bring to a family gathering or holiday party, think of items that can be made days in advance. You can get the prep out of the way so that it comes together very easily the night of your event.

If you’re headed to a brunch, try my Everything Bagel and Lox Spread. It can be made up to two days in advance. I serve it with “bread sliced” bagels when I’m really trying to impress. 😉

Don’t be afraid to take some help from the store. Prepared pie crust or puff pastry is the perfect shortcut for easy appetizers that will still look amazing. Canned beans will blend up easily for a delicious, homemade dip or hummus.

The slow cooker is your best friend. I don’t know how many times I’ve thrown a package of Lil’ Smokies in the slow cooker with a bottle of barbecue sauce and a little grape jelly. It is the easiest appetizer and it is always a hit. Meatballs, chicken wings, spinach dip… These all would work wonderfully in the slow cooker.

For even more tips, check out this article from Taste of Home.

…

Classic Corn Casserole

October 18, 2019 by Sarah Leave a Comment

Corn casserole, corn pudding and spoon bread are all possible names for the same dish – Whole Corn, Creamed Corn, Sour Cream, Butter, Eggs and Jiffy Corn Muffin mix. It doesn’t get much simpler than that.

The variations, though, come in your extra additions or subtle differences in the combination of ingredients. If you ask anyone on my mom’s side of the family, Corn Casserole consists of whole corn, creamed corn, butter, eggs and crushed up saltine crackers. It’s a perfectly acceptable interpretation of corn casserole, but I very much prefer corn muffin mix to the saltine crackers.

Ask someone else and they’ll tell you that corn casserole should have chopped jalapenos and shredded cheese mixed in. Again, a perfectly delicious option.

That is the beauty of this dish. You have a basic, fool-proof recipe in which you can customize to your heart’s desire.

Corn Casserole Variations

Add 1 cup shredded cheese of your choice to the batter. Sprinkle 1/2 cup shredded cheese on top. Bake as usual.
Mix in one drained can of diced green chilies before baking.
Amp up the sweetness by added 1/4 cup sugar to the batter.
Add 1/4-1/2 cup crumbled bacon to the batter.
Do any combination of the above for an even more interesting interpretation.

…

Instant Pot Apple Butter (with free printable canning label!)

October 10, 2019 by Sarah Leave a Comment

cutting board with burlap napkin with jar of apple butter and spoon

This post may contain affiliate links. This site earns a small commission from purchases made using these links at no additional cost to you, the reader.

When I think of fall flavors, I immediately think of the rich apple and cinnamon flavor of apple butter! Oddly enough, apple butter does not contain any actual butter. It is really just spiced applesauce that is cooked down to the point that all of flavors basically caramelize into a sweet, apple-y, cinnamon-y love in a jar.

The process to make apple butter is usually pretty time consuming if you make it on the stove or in the slow cooker. I’ve cut it down to a total time of 45 minutes by using the Instant Pot!

How to Make Apple Butter

By cooking in the Instant Pot, we cut down the time it takes to cook down the apples. To start, all you have to do is core and slice your apples. There is no need to peel them if you don’t want. I really like leaving on the peels because it is added nutrition and it helps deepen the color of the apple butter.

You can also use whatever apple variety you prefer or have on hand. I tend to go for the crunchy and super juicy varieties like Gala and Fuji. Go with apples that you enjoy to eat raw and you can’t go wrong.

…

Ultimate Zucchini Recipe Round-Up

September 24, 2019 by Sarah Leave a Comment

As we reach the end of summer, you may find yourself up to your eyeballs in zucchini. Whether you grew it yourself or stocked up on a really good sale at the grocery store, I’ve compiled 80 (yes, 80!!) Zucchini Recipes to help you make the most of your produce.

80 recipes can be overwhelming, so I have divided the recipes in categories: Savory, Sweet and Snacks. Feel free to jump to the category you’re in the mood to enjoy and see what looks tasty!

How to Store Zucchini

You have a few different options for storing your zucchini. If you plan to use it within 5-7 days of buying or picking, you can store it in the fridge. Make sure that the zucchini is whole and pat dry with a paper towel. Any added moisture will cause the zucchini to mold more quickly. Place the zucchini in a plastic bag, but leave the end exposed to allow for air circulation. Store the bag in your crisper drawer.

To freeze zucchini, you’ll want to blanch it first. To do this, bring a large pot of water to a boil. Make sure that you don’t salt the water as this will get absorbed in the zucchini and cause it to turn mushy. Cut the zucchini into 1 inch pieces. Add the zucchini to the boiling water and cook for 30 seconds to 1 minute. Immediately remove the zucchini and place in a water bath (a bowl of ice water). This will stop the cooking and help the zucchini maintain its texture after freezing.

Spread the blanched zucchini out on a sheet pan and freeze in a single layer. This way the zucchini won’t freeze in a solid block. Once frozen, you can transfer the zucchini to a freezer bag or container and store in the freezer for up to 3 months.

Check out this article from Grow a Good Life if you’d like even more ideas for preserving your zucchini haul.

Let me know in the comments what are some of your favorite zucchini recipes.

Zucchini Recipes

…

Ham and Cheese Crescent Ring

September 9, 2019 by Sarah 1 Comment

Ham and cheese baked in crescent roll ring sprinkled with pretzel salt on a baking sheet

Ham and Cheese Crescent Ring is what’s for dinner tonight! On the table in 20 minutes and sure to please even my pickiest eater, it’s a go-to in our household. I’ll say it. Sometimes you just have to make a meal you know your kids will love. Nutritionally sound? Could be better. Organic? Definitely not. Quick, easy, and something they will actually eat? Ding, ding. We have a winner.

My daughter couldn’t help but be nosy as I was putting this Ham and Cheese Crescent Ring together. And isn’t that really the point of it all? I don’t know about you, but I hate wasting time on a meal she inevitably won’t eat. Of course, I still mandate a “thank you” bite, but I would much rather prefer she enjoy what I put in front of her without fuss.

daughter standing in kitchen holding a slice of ham helping assemble ham and cheese crescent ring

Aside from being kid-friendly, you can switch out the ingredients for a boatload of combinations. Switch out the ham and cheese for chicken, bacon and colby jack cheese. You can even spread on some ranch dressing before adding the filling. Ooh, what about taco meat with cheese and salsa. Ok, I’m totally doing that next time.

…

Savory Pumpkin Recipes You’ll Love this Fall

July 31, 2019 by Sarah Leave a Comment

photo collage of savory pumpkin dishes with title text

Fall is right around the corner, and I couldn’t be more excited. Sweater weather, boots, and fall flavors… What’s not to love?!? I know you’re all thinking I’m talking about Pumpkin Spice anyway, but I’m actually excited to use pumpkin in savory recipes, too. Add a cup on apple cider and I’m all set!

From Instant Pot pasta recipes to soups and chili, you can use cubed pumpkin or pumpkin puree in a variety of ways. When it’s all done, roast up the pumpkin seeds, too.

To make your own pumpkin puree, cut your pumpkin (pie pumpkin is best for eating) in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast in a 400 degree oven for 35-40 minutes or until you can insert a knife easily through the skin and meat. Allow the pumpkins to cool, then scoop out the meat and blend in a food processor adding a little water or vegetable stock as needed for the consistency you want. This puree can be used as the base for both sweet and savory recipes.

Let me know in the comments which one of these dishes you are most excited to try. I wouldn’t leave you hanging without at least one dessert recipe, too. Check out this one over at my friend June’s blog, Practically Homemade.

Savory Pumpkin Recipes You'll Love this Fall

Fall is my favorite season. Not just because of the weather and leaves changing to gorgeous colors. I LOVE the flavor of fall! I've compiled 15 savory pumpkin recipes for you to try this fall. Let me know what you think!

Chipotle Pumpkin Veggie Burgers

Photo Credit: theforkedspoon.com

Instant Pot Pumpkin Black Bean Chili Mac {GF, DF, V}

Photo Credit: flavorthemoments.com

Pumpkin Curry With Coconut Rice

Photo Credit: www.oursmallhours.com

Moroccan Spiced Roasted Pumpkin Quinoa Salad

Photo Credit: www.abakingjourney.com

Instant Pot Pumpkin Hummus

Photo Credit: recipesfromapantry.com

How to Make Perfect Pumpkin Seeds

Photo Credit: homecookingmemories.com

Creamy Pumpkin Soup Recipe for an Easy (and Fast!) Meal

Photo Credit: www.attainable-sustainable.net

Pumpkin mushroom bowls + brown rice

Photo Credit: ahedgehoginthekitchen.com

Southwest Roasted Pumpkin Soup | Blender Babes

Photo Credit: www.blenderbabes.com

Pumpkin Penne Pasta with Sausage, Greek Yogurt, and Thyme - The Artisan Life

Photo Credit: natashalh.com

Pumpkin Macaroni & Cheese Recipe

Photo Credit: www.housewivesoffrederickcounty.com

Hearty Pumpkin Chili Recipe

Photo Credit: www.theflyingcouponer.com

Instant Pot Pumpkin Fettuccine Alfredo (vegetarian) - Imagelicious.com

Photo Credit: www.imagelicious.com

Beef, Beer and Pumpkin Stew

Photo Credit: daisiesandpie.co.uk

Pumpkin and Shrimp Soup Recipe (Camorão na Moranga)

Photo Credit: www.splendry.com

For even more flavors of fall, try my Apple Blondies!

Mississippi Roast (without added butter!)

May 24, 2019 by Sarah Leave a Comment

pot roast with pepperoncini peppers on white plate with title graphic

This post may contain affiliate links. This site earns a small commission from purchases made using these links at no addition cost to you, the reader.

Who doesn’t love a good pot roast? I love that you can throw it in the slow cooker or Instant Pot and forget about it. I was first introduced to Mississippi Roast, pot roast with butter, pepperoncini peppers, ranch seasoning and au jus seasoning, by a coworker. Don’t get it wrong, it tasted amazing! I wasn’t be biggest fan, though, that it called for a whole stick of butter!

In an effort to lighten up this dish, I tried making it without any butter and didn’t miss it at all. Rather than use powdered au jus seasoning, I used what I had on hand: a packet of onion soup mix. Guess what? It tasted amazing. You still get an amazingly flavorful “gravy” to spoon over melt-in-your-mouth pot roast.

Why Chuck Roast?

Chuck roast is the perfect cut for slow cooking because it falls apart and turns to butter. It also happens to be one of the more affordable cuts of beef roast. You can also use pork butt for this recipe as an even more budget-friendly option.

Freezer Meal Option

This recipe is perfect for freezer meal prep. Combine all of the ingredients in one of these 64 oz freezer containers and freezer. When ready to cook, thaw in your fridge overnight. (It’s ok if it is still frozen when added to your slow cooker or Instant Pot.) Cook as directed.

How to Serve It

I usually serve this with mashed potatoes and roasted carrots. It would also make perfect beef sandwiches. Pile it up on a hoagie roll and top with provolone cheese. Yum!

Yield: 6 servings

Mississippi Roast (without added butter)

Pepperoncini peppers, ranch seasoning and onion soup mix make the perfect sauce for this tender pot roast. Serve with mashed potatoes or on hoagie rolls with provolone cheese.

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Ingredients

3-4 lb Chuck Roast, excess fat trimmed
10 Pepperoncini peppers
1/2 cup juice from pepperoncini peppers
1 (1 ounce) packet Ranch seasoning
1 (1 ounce) packet Onion soup mix
1/2 cup Beef stock (or water)

Instructions

Place Chuck Roast in your slow cooker.
Add Peppers, Juice, Ranch seasoning, Onion soup mix and Beef stock or water.
Cover with lid and cook on Low for 8 hours.
Remove meat to a platter and shred with two forks. Return to slow cooker.

Notes

To cook in Instant Pot: Add all ingredients to Instant Pot. Seal and cook on High Pressure for 65 minutes. Allow pressure to release naturally for at least 10 minutes, the release pressure. Shred meat and return to sauce.

Freezer Meal: For Freezer Meal prep, label a gallon-size freezer bag with slow cooker or Instant Pot cooking instructions. Place all ingredients in freezer bag. Seal, pressing to remove excess air from bag. Store in freezer up to three months. Thaw in fridge overnight when ready to cook.

Easy Homemade Mayonnaise

April 26, 2019 by Sarah Leave a Comment

One of the best ways to build a frugal pantry is to learn to make condiments yourself. Homemade mayonnaise is no exception. The ingredients are items that we usually already have in our pantry, and the recipe comes together in less than two minutes. I’m also a huge fan of knowing exactly what is in my mayonnaise.

Most store-bought mayonnaise contains lots of extra ingredients that act as stabilizers and preservatives. This recipe contains a whopping six ingredients including salt and water! With that, this recipe will last in the fridge for a week. If you’re anything like my family, that won’t be a problem. We’ve always making sandwiches for lunches or a batch of pimento cheese spread.

Flavor Ideas

Once you’ve prepared your basic mayonnaise recipe, feel free to play with adding herbs and spices to fancy it up. I love adding pureed roasted red peppers to make Red Pepper Mayo or stir in a tablespoon on prepared horseradish to give it a little kick. The possibilities are endless.

Paprika
Garlic Powder
Sriracha
Wasabi Powder
Honey or Maple Syrup
Black Pepper

Yield: 1 cup

Homemade Mayonnaise

Making condiments at home allows you to control the ingredients and customize the flavor. This basic mayonnaise recipe is the perfect foundation.

Prep Time 2 minutes

Total Time 2 minutes

Ingredients

1 large Egg Yolk
1 tsp Lemon Juice
1 tsp Dijon mustard
1 tsp Water
1/2 tsp Salt
3/4 cup Canola or Avocado Oil

Instructions

Place egg yolk, lemon juice, Dijon mustard, water and salt into a wide-mouth mason jar.
Using an immersion blender or milk frother, blend ingredients while slowly streaming in oil.
Blend for 30 seconds or until fully incorporated and creamy.
Store prepared mayonnaise in the fridge for up to one week.

Notes

This recipe comes together very quickly when using an immersion blender. If you don't have one, you can use a sturdy bowl and whisk. Be mindful to stream the oil in slowly when whisking by hand to ensure that the mixture emulsifies.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Cuisinart 2 Speed Hand Blender

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 98 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 23mg Sodium: 86mg Carbohydrates: 0g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 1g

Best Cookbooks for Eating on a Budget

March 18, 2019 by Sarah 2 Comments

Disclosure: this post contains affiliate links. This site earns a small commission from Amazon purchases made using these links.

People often believe that cooking from a cookbook is going to be more expensive than a normal meal and in a lot of cases, this is true. It’s very easy to end up spending more money than you normally would when you’re making meals from cookbooks. Thankfully, there are a lot of budget-friendly cookbooks out there to pick from. These are great for students, small families, and big families alike. Here are a few of my favorites.

100 Days of Real Food: On a Budget by Lisa Leake

New York Times Bestselling author and food blogger Lisa Leake has come out with a budget-friendly version of her book and blog 100 Days of Real Food. It has a cost breakdown for every recipe which can be used as a rough estimate for how much your meal will cost. It also has an entire chapter dedicated to slow cookers!

Budget Bytes by Beth Moncel

This is a book that I use frequently for my own family. It’s written by Beth Moncel, a former broke college student turned food blogger and author with a degree in nutritional science and dietetics. She includes the price breakdown for each total recipe and serving, and includes some great instructions on how to stock your panty on a budget.

Family Feasts for $75 a Week by Mary Ostyn

A mother of ten shares how she manages to feed her family on $800 to $900 a month. It has 200 delicious recipes along with expert tips on how to save money while grocery shopping. Even if you aren’t feeding a family of 12 this book is sure to save you money and keep you eating great food.

Frugal Vegan by Katie Koteen and Kate Kasbee

Eating vegan on a budget is possible! Katie Koteen and Kate Kasbee are here to show you how in Frugal Vegan. The book teaches you how to avoid expensive perishable foods and special ingredients while still enjoying nutritious, filling food.

Good and Cheap by Leanne Brown

This is my absolute favorite cookbook to use on a budget! I find myself reaching for it any time I’m looking for a quick cheap and easy to cook meals. This cookbook was written with those on Food Stamps/SNAP in mind who only have budgets of $4 a day, all without relying on heavily processed foods. It is a New York Times Bestseller and IACP Award winner. It’s full of healthy cheap recipes with a ton of great options for variety. For every copy of this book sold, the publisher also donates a copy to a family in need.

Good Cheap Eats by Jessica Fisher

If you’re looking for a book filled with cheap meals that can be made in a short amount of time Good Cheap Eats is the book for you. It has more than 200 recipes in it that don’t have any artificial ingredients or processed foods. Jessica has also written a number of cookbooks and also maintains two blogs!

The Savvy Shopper’s Cookbook by Amy Sheppard

This book will take you through the process of shopping for groceries, giving you tips and tricks along the way to help you get great tasting food without breaking the bank. In it, you’ll find recipes like Moroccan Chickpea Curry, Steak and Potato Salad, and 15 minute Apple Crumbles.

Try my Turkey and Sweet Potato Chili for another budget-friendly meal.

Turkey and Sweet Potato Chili

March 11, 2019 by Sarah Leave a Comment

This post may contain affiliate links. This site earns a small commission for purchases made from these links at no additional cost to you, the reader.

We may have finally turned the corner on all of this winter weather, but I still make chili on the weekly. It really is the easiest dish and it tastes even better as leftovers! I decided to gussy up my usual chili recipe by adding diced sweet potatoes. They add a really interesting sweetness that balances the smokiness of chili. And we can’t ignore that it is a great way to bulk up the recipe and stretch your food budget. Feel free to cut down on the ground turkey and add even more sweet potatoes and/or black beans if you like.

Freezer Meal Option

This dish also freezes beautifully. Just cool completely before transferring to freezer containers. I always make a double batch of this so that we can eat leftovers for a couple of days and throw a batch in the freezer for a quick dinner. This will be INSANELY helpful now that we’re officially in softball season.

Yield: 8 servings

Turkey and Sweet Potato Chili

Sweet potatoes add an interesting twist to this easy, smoky chili.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

1 Tbsp. Oil
16 oz package Ground Turkey (can use up to 20 oz)
3 Tbsp. Chili Powder
2 tsp. Ground Cumin
1 tsp. Ground Coriander
1 Tbsp. Onion Powder
2 tsp. Garlic Powder
2 tsp. Salt
1 tsp. Pepper
3 (15 oz) cans Fire-Roasted Diced Tomatoes (regular Diced can be used)
1 (28 oz) can Crushed Tomatoes (or Tomato Sauce)
4 cups Peeled, Diced Sweet Potato (approximately 2 lbs.)
1 (15 oz) can Black Beans, drained and rinsed (optional)

Instructions

Heat oil over medium high heat in a large pot.
Brown the Ground Turkey, breaking up pieces.
Add all Spices, Salt and Pepper. Saute for 1 minute.
Add Fire-Roasted Diced Tomatoes, Crushed Tomatoes, Sweet Potatoes and Black Beans (optional).
Stir to combine and cover. Reduce heat to Low and simmer for 30 minutes, or until the sweet potatoes are tender.
Serve or allow to cool completely and package in freezer-safe container for storage in freezer for up to 3-6 months. To reheat: Thaw in fridge overnight and heat in microwave or on stove until heated through.

Notes

Garnish with Avocado, Sour Cream or Shredded Cheese if desired.

To cook in Instant Pot: Brown the turkey using "Saute" setting. Add all remaining ingredients and cook on High Pressure for 3 minutes. Allow pressure to release naturally for 10 minutes, then release remaining pressure.