Get a pot of water boiling, salting the water afterwards. Add the fettuccine to the salted boiling water, cooking until the pasta’s al dente. Drain the water, leaving the fettuccine in a container for now. While the pasta’s cooking, take a large skillet out and set the heat to medium-low. Once the skillet’s hot, add the sausage in and cook until browned, roughly 7 minutes (we made sure the sausage was fully cooked before moving on). Pour ½ cup of water and the cream into the skillet, letting it simmer for 7 minutes or until the mixture has reduced by half. Put the kale in the skillet, tossing it around long enough for the kale to get wilted. Take the skillet off the heat and add the cooked fettuccine to it, tossing everything to combine. Sprinkle with parmesan and enjoy !
This was really tasty. It’s a nice dish for fall that fills you up.
We got this recipe from Rachael Ray.
We weren’t paid in any form to promote Rachael Ray.
12 oz. skinless, boneless chicken breast halves*, cut into ½-inch pieces
1 cup water
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice vinegar or white wine vinegar (we used rice vinegar)
1 Tbsp. cornstarch
2 Tbsp. vegetable oil
10 green onions, cut into 1-inch pieces
1 cup thinly sliced fresh mushrooms (we sliced 8 oz. of baby bella mushrooms)
12 cloves garlic, finely chopped
½ cup sliced water chestnuts
2 cups hot cooked rice
In a small bowl** stir together the water, soy sauce, and vinegar to create your marinade. Take a resealable bag out and add the chicken to it, followed by the marinade. Seal the bag up and stick it in the refrigerator, allowing the chicken to marinate for 30 minutes. After those 30 minutes pass, drain the chicken, keeping the marinade. Combine the marinade with the cornstarch, making sure that the cornstarch is fully combined.
Take a wok or large skillet (we used a skillet) out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss in the green onions, mushrooms, and garlic, stirring constantly for 1 to 2 minutes or until tender. Take the vegetables out of the skillet, leaving them off to the side for now.
If you think it needs it, pour some more oil into the skillet. Once the oil’s hot again, add the chicken to the skillet, stirring constantly for 3 to 4 minutes or until the chicken is fully cooked. Take the chicken out of the skillet and add it to the vegetables. Pour the marinade mixture into the skillet, stirring continuously until it’s thickened and is bubbly as well. Add the vegetables and chicken back to the skillet, adding in the water chestnuts as well. Let the dish cook just long enough for everything to be heated through, stirring during that tie. Serve this over rice and enjoy !
*Since we had to really stretch our food budget this month, we used a pound of chicken tenders that we had in the freezer instead of buying the chicken breast halves.
**We actually added the marinade ingredients to the bag first and just shook up the bag long enough for the ingredients to combine (helped save us from dirtying up an extra dish).
This is a good dish but we like having a spicy component in our food so later on we added some crushed red pepper flakes to the dish and liked it even more. We also sprinkled some kosher salt into the dish to help bring out the flavors more.
2 tsp. vegetable oil (we used 1 Tbsp. salted butter)
1 cauliflower head, broken into very small florets
2 garlic cloves, minced
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
1 lime, plus lime wedges for serving
2 green onions, thinly sliced (mommy bias-cut an additional green onion for garnish)
1 Tbsp. sriracha or other hot sauce, or to taste
Heat the oil (butter) in a large skillet over medium-high heat. Add the cauliflower and garlic and stir them around. Cook for 2 ½ to 3 minutes, until there are some very dark brown areas on the cauliflower.
Turn the heat down to LOW and add the soy sauce. Squeeze in the juice of the whole lime. Add the green onions NOT meant for garnish. Stir everything around for another minute.
Add the sriracha and stir the cauliflower until it’s all combined. Then serve it up with lime wedges and a sprinkling of the green onions meant for garnish.
Makes 2 to 4 servings.
We were able to squeeze so much juice from our lime that it overwhelmed the other flavors. So we added more of the soy sauce and sriracha.
We got this recipe from a Ree Drummond cookbook, we just changed the directions some.
We weren’t paid in any form to promote Ree Drummond.
14 ounces extra-firm tofu, cut into ½-inch pieces (we pressed and drained the tofu before cutting it into ½-inch pieces)
2 tablespoons instant tapioca
1 teaspoon salt (we used kosher salt)
Salt and pepper for seasoning (we used kosher salt and freshly ground black pepper)
2 cups canned coconut milk
2 cups frozen cut green beans
¼ cup minced fresh cilantro
Take a large microwavable bowl out and add to it the potatoes, 1 tablespoon ginger, oil, curry powder, and tomato paste (we chose to stir everything together). Place the potato mixture in the microwave to cook for 5 minutes or until the potatoes have softened, stirring occasionally*. Place the potato mixture in a 4 to 4 ½-qt. slow cooker. Add to the slow cooker the broth, tofu, tapioca, and the teaspoon of salt, stirring to combine. Put a lid on the slow cooker and cook until all the flavors have melded and the potatoes are tender, 4 to 5 hours on LOW or 3 to 4 hours on HIGH (we went with the LOW heat method).
Once the flavors have melded and the potatoes are tender, microwave the coconut milk in a bowl until hot, roughly 2 minutes, stirring it into the curry afterwards. Stir in the green beans as well as the remaining ginger, allowing the curry to cook for an additional 5 minutes or until heated through (if the curry looks too thick, thin it out with some extra hot broth**). Stir in the cilantro and season the curry with pepper and any additional salt if you think it needs it. Serve immediately.
*We had to microwave the potatoes for 6 minutes in our 1200 watt microwave and we stirred them around after every minute.
**We didn’t think the curry looked too thick so we didn’t add any extra broth.
We really liked this dish ! The flavors are more subtle and it takes several spoonfuls before they start to build in your mouth. If you have an issue with the texture of tofu, we think you might be able to mask it as long as you eat the tofu with potatoes and/or green beans.
1 cup shredded Colby-Monterey Jack cheese blend (4 oz.)
Preheat your oven to 375 degrees. Take a 3-quart saucepan out (we just used a large skillet) and set the heat to medium-high. Add the ground beef to the saucepan, stirring frequently until the beef’s fully cooked. Take the saucepan off the heat, draining any grease before stirring in the tomato sauce, ketchup, water, and the soup mix.
Take a medium-sized bowl out and add the eggs to it, beating them well. Now mix in the cottage cheese and the Parmesan cheese.
Take a 13 x 9-inch (3-quart) glass baking dish out. Spoon 1 ½ cups of meat sauce in the bottom of the baking dish (we had 4 ½ cups of the meat sauce remaining afterwards). Lay 4 of the noodles down on top of the meat sauce (it’s okay if the noodles don’t touch the ends of the dish). Take half of the cottage cheese mixture and spread it over the noodles, followed by half of the remaining meat mixture.
Repeat those layers with the remaining noodles, cheese mixture, and the meat sauce. Sprinkle the shredded cheese over the top. Cover the dish loosely with foil (spraying the inside of the foil with cooking spray if you’re using regular foil as compared to nonstick foil) and stick the dish in the oven afterwards.
Cook the lasagna for 1 hour or until the lasagna looks bubbly and the noodles are tender (if the noodles can get pierced with the tip of a sharp knife, they’re good to go). Take the foil off and stick the baking dish back in the oven for 10 to 15 minutes more or until the shredded cheese has melted. Let the lasagna stand for 15 minutes before serving.
We know it’s not the prettiest lasagna and the flavor is just okay, but when you’re scraping by at the end of the month, this recipe can help stretch the budget ! What we loved about it was that it was cheap, filling, and very quick and easy to make. We loved that the noodles didn’t have to be cooked ahead of time ! While it does take a while for it to cook, you can spend that time either relaxing or getting something else done before dinner’s ready. We know this isn’t a glowing review, but we want you to know that we’re honest with you. Sometimes we don’t have the money to make what we would really like to fix. We hope that you can relate to that and that this helps you out when your money is tight as well.
This is the nicest looking piece we could take a picture of, the ONLY nice looking piece really. If we’d taken a picture of what the lasagna looked like as a whole, you might not have wanted to give this recipe a try !
5 lbs. potatoes, peeled and cubed and cubed (we used Yukon Gold potatoes)
2 pkg. (8 oz. each) cream cheese, softened
¼ cup butter, cubed (we used salted butter)
1 tsp. salt (we just salted to taste and we used kosher salt)
¼ tsp. pepper (we used freshly ground black pepper and didn’t measure how much we used)
Take your cubed potatoes and place them in a large pot, filling the pot up with enough water to cover the potatoes. Bring the water up to a boil. Turn down the heat, putting a lid on the pot and letting the potatoes cook for 10-15 minutes or until tender*.
Drain the potatoes (we transferred the potatoes to a large mixing bowl after draining them). Mash up the potatoes with the remaining ingredients and enjoy !
*We didn’t turn down the heat and we didn’t put a lid on the pot.
We loved the tanginess that the cream cheese gave these mashed potatoes.