Cheeseburger Lasagna

Ingredients

  • 1 lb. lean (at least 80%) ground beef
  • 2 cans (15 oz. each) tomato sauce
  • 1 cup ketchup
  • ½ cup water
  • 2 tablespoons dry onion soup mix (half 1-oz. package)
  • 2 eggs (we used large eggs)
  • 2 cups cottage cheese
  • ½ cup grated Parmesan cheese
  • 8 uncooked lasagna noodles
  • 1 cup shredded Cheddar cheese (4 oz.)
  • 1 cup shredded Colby-Monterey Jack cheese blend (4 oz.)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 !

Recipe source unknown.

Hope you enjoy life !

Sour-Creamed Pork Chops

Ingredients

  • ½ cup all-purpose flour
  • 1 tsp. salt (we used kosher salt)
  • ¼ tsp. pepper (we used freshly ground black pepper)
  • 4 medium-sized pork chops (don’t know if they count as “medium-sized” but we used boneless pork loin center cut chops)
  • 2 Tbsp. butter or margarine (we used salted butter)
  • 1 (8 oz.) container sour cream
  • ½ cup white vinegar

Directions

  1. Preheat your oven to 375 degrees.
  2. Take a plate out and mix together the flour, salt, and pepper on it. Roll the pork chops in the flour mixture, making sure they’re completely coated and shaking off any excess flour afterwards.
  3. Take a large skillet out and add the butter to it, setting the heat to medium. Once the butter’s melted and the skillet’s hot, add the pork chops to the skillet, browning them on both sides. While browning the pork, take a casserole dish out (we used a 2 qt. casserole dish). Once the pork chops are browned, place them in the casserole dish.
  4. Taking a mixing bowl out and stir the sour cream and vinegar together in it until thoroughly combined (it’s okay if there’s some little bits of sour cream that don’t get fully blended).
  5. Pour the sour cream mixture over the pork chops. Cover the casserole dish and stick it in the oven to cook for 40 to 45 minutes (our pork chops were done by the 40 minute mark and we accidentally forgot to cover the dish).

We realize it’s not the sexiest looking dish but it really is flavorful ! It’s got a wonderful tanginess to it and the acidity from the sour cream mixture helps tenderize the pork chops as well.

Recipe source unknown.

Take care everybody !

One Pan Banana Bread

On Friday the 8th, we did our last bit of prep shopping before Irma rolled through. We had got some bananas and we overestimated how many would be eaten before they got too ripe. Not wanting food to go to waste, decided to let them sit a little bit longer so they’d be perfect for banana bread. We had to buy some eggs but that was the only new cost involved since we had all the other ingredients on hand already. We didn’t use nuts since my father doesn’t like nuts. It worked in our favor this time since we didn’t have the money to spend on them anyhow. We’re sure the nuts would provide a nice contrasting texture for the bread but the banana bread is delicious even without them ! Bonus to making this banana bread is that it makes the house smell wonderful ! It’s awesome when you walk into the house and the aroma of the bread baking hits you. It’ll make you want to eat it as soon as possible.

Ingredients

  • 1/3 cup vegetable oil
  • 1 ½ cups mashed ripe bananas
  • ½ teaspoon vanilla
  • 3 eggs
  • 2 1/3 cups Bisquick baking mix
  • 1 cup sugar
  • ½ cup chopped nuts (we didn’t use it)

Directions

  1. Preheat your oven to 350 degrees. Take a 9 x 5 x 3-inches loaf pan out and thoroughly grease the bottom of the pan (we lined the inside of the pan with aluminum foil* and sprayed the bottom foil with cooking spray). Mix all the ingredients together in the loaf pan using a fork until just combined, followed by mixing it vigorously for 1 minute (we mixed the ingredients together in a large mixing bowl and then poured it into the loaf pan to avoid scratching up the pan).
  2. Stick the pan in the oven for 55 to 66 minutes or until a wooden toothpick inserted into the middle comes back out looking clean. Let the bread cool for 5 minutes before running a knife or metal spatula around the sides of the loaf and gently pressing on the loaf and taking it out of the pan (our way is easier*).

*It just dawned on us on one day “Why not try this with aluminum foil?”. Without the aluminum foil, it’s harder to get the loaf pan cleaned up plus the inside would get scratched up from us trying to get the bread out of the pan. We didn’t think the aluminum foil would affect the cooking so we went for it. It was one of those moments where you go “Omg why didn’t we think of this before?”. It’s so easy to pull the bread out of the pan and then just toss the aluminum foil afterwards. No muss, no fuss !

(This is what our bananas looked like that we used for this recipe.)

(Wanted to show you the consistency of our bananas after we mashed them.)

Delicious on its own or with some butter spread on it. Good for breakfast or for snacking on.

If you want banana bread but don’t have ripe bananas, you can sometimes find ripe bananas on sale in the produce area of your supermarket. One time mommy didn’t have as much of the bananas as what the recipe called for so she decided to use unsweetened applesauce as a substitute for the rest needed since it seemed like it had a similar texture and some natural sweetness. Turned out really well !

Recipe source unknown.

We weren’t paid in any form to promote Bisquick.

Take care everybody !

Hurricane Prep and Comfort Food

After some thinking, we decided to act as if we were going to stay at home but still knowing that there is a small chance that we may still evacuate. Yesterday was a little crazy when we went to stock up on supplies. Bottled water was hard to find and when stores set it out, it was gone in just mere minutes (if even that). Canned goods and bread were running low. We stocked up on food for our pets, canned beans, bottled water, gatorade, peanut butter, bread, jelly (who doesn’t love a good peanut butter & jelly sandwich?), canned tuna, smoked oysters, some canned vegetable soup, some canned vegetables, and of course, snack stuff that we think of as comfort food ! We wrapped it up by getting some gas and hitting the atm to have cash on hand. After all that running around, it was nice to have something as quick and simple as the Creamy Spinach Enchiladas to have as dinner. It was cheap, easy to fix, and the cheesy quality was kind of comforting after a stressful day. We know that we’ve posted the recipe before and we’re sorry that we don’t have a new recipe for today.

Take care everybody !

Skillet Ground Beef Stew

Ingredients

  • 1 lb. lean (at least 80%) ground beef
  • ½ tsp. salt
  • ½ tsp. pepper (we used freshly ground black pepper)
  • 1 pkg. (8 oz.) sliced fresh mushrooms (about 3 cups)
  • 1 ½ cups beef-flavored broth
  • 1/3 cup heavy whipping cream
  • 4 tsp. Dijon mustard (4 tsp. wasn’t enough for us the first time we tried this so we tried 5 tsp. this time)
  • 1 lb. unpeeled Yukon Gold or red potatoes, cut into ½-inch cubes (we used red potatoes)
  • 2 medium carrots, thinly sliced (1 cup)
  • 2 Tbsp. chopped fresh parsley (we used Italian parsley)

Directions

  1. Take a 12-inch nonstick skillet out and set the heat to medium-high. Once hot, add in the ground beef, cooking for 5-7 minutes or until fully cooked, stirring the meat around and breaking it up occasionally. Drain any grease that’s accumulated. Stir in the salt, pepper, and flour before adding in the mushrooms. Cook for another 3 minutes, stirring now and then.
  2. In a small bowl, whisk together the whipping cream and mustard. Pour the cream mixture into the skillet, stirring in the potatoes and carrots afterwards.
  3. Turn the heat down to medium-low and place a lid on the skillet. Cook for 15 minutes or until the vegetables feel tender and the sauce has thickened up slightly. Take the skillet off the heat, sprinkle in the parsley and serve immediately.

Serves 4.

Even though we increased the mustard by a teaspoon, we still didn’t taste the mustard like we wanted to so we’ll probably try an even two tablespoons of mustard next time we make this. Still need to adjust the amount of mustard but it’s cheap, filling, and has a certain comfort factor to it !

Not sure where we got this recipe from.

Hope you enjoy life !

Coconut Chicken Curry

Ingredients

  • 12 chicken thighs (about 3 pounds), skinned
  • 2 teaspoons garlic salt (we used 3 tsp.)
  • 3 teaspoons canola oil (we used 3 ½ teaspoons)
  • 1 large onion, cut into 1-inch pieces
  • 6 carrots, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 5 cloves garlic, finely chopped
  • 2 tablespoons finely chopped ginger
  • 2 teaspoons grated lime peel
  • 2 tablespoons curry powder
  • 1 teaspoon salt (we used kosher salt)
  • 1 tablespoon Sriracha sauce
  • 1 can (13.66 oz.) coconut milk
  • ¼ cup whipping cream
  • 1 ½ cups uncooked long grain rice
  • 1 tablespoon lime juice
  • ½ cup chopped fresh cilantro

Directions

  1. Take a 6-quart slow cooker out and spray the inside of it with cooking spray. Take the garlic salt and spread it over the chicken thighs. Take a 12-inch skillet and pour 1 ½ teaspoons of the oil in. Turn the heat up to medium-high and wait for the oil to get hot. At this point, add half of the chicken thighs to the skillet (we only put four thighs in at a time to avoid overcrowding & possible steaming) and cook 6 to 8 minutes (we went for 8 minutes), flipping halfway through the cooking time. Once both side are browned, place the chicken in the slow cooker. Repeat what you did for the first batch of chicken with what’s left of the oil and chicken*.
  2. Now that all the chicken is in the slow cooker (it took laying half of the chicken on top of the other half to fit it in the slow cooker), place the onion, carrots, celery, garlic, ginger, lime peel, curry powder and salt in the skillet. Cook everything for 5 minutes, stirring constantly. Now add the vegetable mixture to the slow cooker as well. In a small mixing bowl, mix together the sriracha, coconut milk, and whipping cream, pouring it over the vegetables in the slow cooker afterwards.
  3. Put a lid on the slow cooker and set it to HIGH heat. Let the dish cook for 4 hours.
  4. 15 minutes prior to the dish being done cooking, look at the bag the rice came in for cooking instructions and cook the rice according to those instructions. Right before serving, stir the lime juice and cilantro into the slow cooker. Serve the chicken and vegetables with the rice.

*While we did use 1 ½ teaspoons of oil to cook the first 4 chicken thighs in, we used 1 teaspoon of oil for the subsequent batches.

Serves 6 (2 chicken thighs, around ¾ cup of the vegetable mixture, and ¾ cup rice per serving)

This is such a scrumptious dish. We love it because it’s not only tasty, it’s cheap  to make and has a comfort food feel to it !

Recipe source unknown.

Hope you enjoy life !