Posts tagged with "frugal recipe"

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Easter is quickly approaching and these Rice Krispies Bird’s Nest Treats are always a hit at my house. The boys love to help me make them and they are very yummy! You can change out the candies inside if you prefer something else over M&M’s.

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INGREDIENTS:

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• 4 cups JET-PUFFED Miniature Marshmallows
• 6 cups Rice Krispies Cereal
• Bag of Speckled Easter Egg M&M’s

DIRECTIONS:

Melt the butter in the microwave for about 1 minute.

Add in the marshmallows and stir with the butter. Place back in the microwave for about 1 minute and 45 seconds. Stir together until completely melted together and smooth.

Place the Rice Krispies in the mixture and stir completely.

Have a 12-count Muffin pan already sprayed with Cooking Spray ready to go. 

Take a generous amount of the mixture and place in each Cupcake slot. 

While the slots are still soft, take a spoon and create a small hole in the middle of each one to form a nest or basket. 

Let the nests harden for about 10-15 minutes. You can also go back at this time to adjust your nests and take out more of the mixture if needed.

Add in the speckled M&M’s to your nests. 

Eat and Enjoy!

You could really use whatever candies that you like in the middle of the nests but I love these speckled M&M’s for Easter!  

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One of my husband’s favorite breakfast foods is oatmeal. I recently came across several recipes for Baked Blueberry Oatmeal and decided to give it a whirl on my own. All I can say is–this is absolutely delicious! My husband kept raving about how yummy this was! Not only is this recipe delicious, but it is also very frugal and super easy to make. You could substitute any fruit for this and I think that it would be delicious! I also love the fact this recipe does not use oil but rather applesauce!

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INGREDIENTS:

4 tablespoons of melted butter

1/2 cup brown sugar

2 eggs

1 cup of applesauce (I used the cinnamon variety and it was delish!)

3 cups of quick oats

1 1/2 cups milk

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 teaspoon of cinnamon

1 cup of frozen blueberries (I used an entire 10oz. bag)

DIRECTIONS:

Mix together the melted butter, brown sugar, applesauce, eggs and milk in a bowl.

In a separate bowl add the oats, baking powder, salt and cinnamon. 

Combine the wet mixture with the Oats mixture and add in the frozen blueberries.

Place in a greased baking dish (around 9×9 size)

Bake in a 350 degree oven for 35 minutes. 

Serve and Enjoy!

*I love this recipe because you may actually prepare it the night before and place in the refrigerator until the next morning to bake. If you do this add a few extra minutes to the baking time.

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Do you ever have those nights when you want Breakfast for dinner? Every once in awhile it is fun to switch things up! I came up with the Breakfast Pizza recipe last month and my family just loves it! This is also a great recipe to take for Brunches. Not only is is yummy, but super easy! 

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Breakfast Pizza

Ingredients:

1 roll of Breakfast Sausage. I used Turkey Sausage but any kind will do. You could even use Bacon here if you prefer.

6-7 Eggs

1 8oz. Bag of Shredded Monterrey Jack or Cheddar Cheese

1 can of Pizza Crust

1 Block of Cream Cheese

Directions:

Prebake the Pizza Crust in a 350 degree oven for about 5 minutes.

Brown Sausage in a skillet. Place the block of Cream cheese with the Sausage and let it melt together. Season with salt and pepper for taste.

Spread the Cream Cheese Sausage Mixture over the Pizza Crust. This will be your “Sauce” for the Pizza.

Scramble your eggs in a non-stick skillet then place on top of the Sausage Cream Cheese mixture.

Place Cheese on top of the Scrambled Eggs and Sausage Cream Cheese mixture.

Bake in a 350 degree oven until Crust is golden and cheese is melted. 

Enjoy!  

Options: You could really add whatever toppings that you like to this pizza. I was thinking that maybe shredded hashbrowns or Green peppers/onions would also be tasty additions.

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If you need a quick and yummy dessert this weekend, this one is always a hit!

One of my all-time favorite candy bars is the Butterfinger so this recipe is right up my alley! It is not only delicious but super easy as well. In fact, it has only 4 ingredients!

**If you love this recipe don’t forget to Pin it HERE!

INGREDIENTS:

1 pre-made Graham Cracker Pie Shell

1 8oz. block of Cream Cheese softened to room temperature

1 (12.5 ounce) bag Fun Size Butterfinger candy bars, crushed

1 12oz. container of Cool Whip

DIRECTIONS:

Reserve 1/2 of the crushed Butterfinger Candy Bars. 

Mix together the Softenend Cream Cheese, Cool Whip and Crushed Butterfinger Bars. I used a hand mixer to make sure that everything is incorporated together.

Place mixture in the pre-made Graham Cracker Crust.

Sprinkle the reserved Crushed Butterfinger Bars on the top of the pie.

Refrigerate for at least two hours or until ready to serve. This tastes even better the longer that it sets.

Enjoy! You will not be able to stop at one piece!   

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Since many of us are experiencing colder than normal temperatures across the United States, I thought that it would be fun to share with you some of my favorite soup recipes over the next couple of days! 

Today’s recipe is for Figure-Friendly White Chicken Chili. Most White Chicken Chili recipes use Heavy Whipping Cream that gives the chili a very thick and creamy texture. While those recipes are tasty, they are also laden with a lot of calories. Figure-Friendly White Chicken Chili uses Fat Free Greek Yogurt as the thickening agent and it also adds a nice flavor. This recipe is not as thick as regular chili recipes but rather more of a soup consistency. My family LOVES it and I make it every couple of weeks!

*If you love this recipe, don’t forget to Pin It HERE*

INGREDIENTS:

4-5 Boneless Skinless Chicken Breasts

2 Cans of White Northern Beans

1 10-ounce can of Ro*Tel or Diced Tomatoes

3 Cups Chicken Broth

Salt & Pepper to Taste

2 Teaspoons of Chili Powder

2 Teaspoons of Cumin

2 Teaspoons of Paprika

1 4oz. can of Green Chilies

1 Cup of Fat Free Greek Yogurt

DIRECTIONS:

Place the Frozen Chicken Breasts, Ro*Tel or Diced Tomatoes, Chicken Broth, Green Chilis and all Seasonings in the Slow Cooker. 

Mix all ingredients together and turn on Low for 6-8 hours. 

Before serving, shred up the chicken and mix in the Fat Free Greek Yogurt. 

When serving, you can add in your favorite toppings like Mozzarella Cheese, Extra Green Chilis, and Cilantro. 

Enjoy! 

-recipe adapted from The Coers Family

I will admit that when I first heard about this recipe from my friend that I could not believe my ears. 2 Ingredient Pumpkin Muffins? Don’t you need oil or eggs to bind everything together? I was pleasantly surprised at how yummy these muffins are! Even my hubby and boys devoured them and asked me when I would make them again!

I try to keep canned Pumpkin and Cake Mixes in my pantry so this was easy to throw together. If you try this recipe I would love to know what you think as well. You could even add in Chocolate Chips, Nuts, Raisins, etc….to make these even more delectable!

If you LOVE this recipe, you can PIN it HERE.

2 INGREDIENT PUMPKIN MUFFINS

INGREDIENTS:

1 15-16oz. can of Pumpkin Filling (not Pumpkin Pie filling)

1 Box of Yellow Cake Mix. (I was thinking that a Spice Cake mix would be yummy in this too!)

DIRECTIONS:

Preheat oven to 350.

Mix together the Cake Mix and the Canned Pumpkin. That’s it! 

Place mixture in Muffin Tins. If you don’t have Muffin liners be sure to spray the muffin pan so the muffins do not stick. 

Bake at 20-25 minutes.

Remove from oven and spread with Butter. These are so yummy! Enjoy!!

I know that some of you may find this hard to believe, but up until a few months ago I had never tried Spaghetti Squash. I have totally been missing out! Spaghetti Squash is my new go-to when I am craving something with pasta. In fact, last night I made a Spaghetti Squash with Meat Sauce dish and it tasted just like I was eating pasta!

My first attempt with Spaghetti Squash was last week. I came across a recipe for a Spaghetti Squash Caprese Bake. It was divine! I tweaked the recipe a bit to my liking but it is so good!  

Not only is this recipe for Spaghetti Squash Caprese Bake super yummy, but it is also very easy to make and quite frugal as well. It is a great way to use up all those yummy Summer veggies that you have in your fridge right now.

*If you like this recipe don’t forget to PIN IT!*

INGREDIENTS:

1 medium to large Spaghetti Squash

1 medium zuchini Diced

3-4 Roma Tomatoes Diced

Mushrooms Diced

Handful of Fresh Baby Spinach

Any other veggies that you want to dice and put in

2 cloves of Garlice Diced

1 Cup of Shredded Mozarella Cheese

1 Tbsp. of Coconut Oil or Olive Oil

Salt/Pepper to Taste

DIRECTIONS:

Pierce a Spaghetti Squash and place on a cookie sheet in a 375 degree preheated oven. Let it cook for about 1 hour and 20 minutes. You will want to flip it about half way through the cooking process.

Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey center part. Now you can scrape out the yummy squash noodles very easily and set them aside in a large bowl.

In the meantime, dice your veggies and garlic and then sautee in a pan with the Coconut Oil or Olive Oil for a few minutes until the veggies become just tender.

Add the veggie mixture with the Spaghetti Squash and mix together with 3/4 cup of the Mozarella Cheese. 

Place the ingredients in a pie dish or 1 quart baking dish and sprinkle with the remaining 1/4 cup Mozarella Cheese.

Bake at 375 for about 35 minutes or until the cheese is nice and golden.

Enjoy! This is so yummy and even better the next day as leftovers!

-recipe adapted from: Pink Troll Kitchen

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I don’t know about you all, but we love Chinese Food! Takeout can be on the expensive side, so why not prepare it at home for a fraction of the price?

I have been making this Chicken Fried Rice recipe for several years now and it is always a hit! It is also super easy peas and my husband and boys just love it! 

FRIED RICE INGREDIENTS

3-4 green onions chopped

2-3 cloves of garlic

3-4 large eggs

1 teaspoon salt

1 package of Cooked Chicken Breast. You could even use leftover Rotisserie Chicken.

pepper to taste

4 Tbsp. of oil

4 cups cold cooked rice set aside

Soy Sauce as needed

You can also add in peas/carrots if you prefer

PREPARATION

Beat eggs lightly with salt and pepper set aside. 

Heat a wok or pan and place 2 tbsp. of the oil inside. Saute the Garlic in the oil for just a few minutes. Add your eggs and stir fry just until they are lightly scrambled. Take out and set aside. 

Place the cooked rice that you have set aside into the wok with the remaining oil. Mix just until rice is broken apart, then add soy sauce. You will need to be careful here. Add enough until the rice is flavored but be careful not to add too much as it can get too salty tasting. Add in the cooked chicken just to heat through.

Add back the scrambled eggs that you have set aside. Add in the chopped green onions and mix thouroughly. 

Serve hot and Enjoy!

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If you are looking for a healthy but yummy vegetable dish I have an awesome one for you. My friend Charity introduced me to this Sauteed Garlic and Green Beans dish during Christmas break and I am hooked! Even my boys gobble this one up! Not only is this dish delicious, but it only has 3 ingredients! 

INGREDIENTS:

Fresh Green Beans. I used a bag of Green Beans from Publix that was only $1.39.

Fresh Garlic. The more the better for this dish. I actually used around 10 bulbs.

Olive Oil. You will need around 1/2 Tbsp. to sautee the garlic and beans.

DIRECTIONS: 

Blanch the Green Beans for 3 minutes then place in a cold water bath to stop the cooking process. 

In the meantime, sautee the garlic and olive oil in a skillet just to infuse the oil with the garlic.

Drain the green beans and add them to the skillet with the garlic and olive oil.

Cook until tender and the garlic has a candied texture. 

Season with salt and pepper if desired for taste. I prefer a nice sea salt.

Serve and Enjoy! These are so delicious and good for you!

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Today’s Frugal Recipe features one of my favorite Kitchen appliances–The Slow Cooker. I don’t know about you all but my Slow Cooker gets used at least once a week if not more. It is such a huge time-saver for me and if you are not using one you really should be.

Slow Cooker Sweet & Sour Meatballs is sure to become a family favorite! It is super easy to throw everything into the slow cooker and 4 hours later you can sit down to a delicious meal! My boys love this and typically devour every single bite on their plate. Many times they will even ask for seconds. This is a great way to get veggies into your kiddos as well. Also, I highly suggest stocking up on frozen meatballs when you can get them on sale as their are so many things that you can do with them! 

In addition, this meal may also be frozen ahead of time. Place all ingredients listed below in a large Ziploc Freezer Bag, take it out of the freezer and dump in the slow cooker and Voila you have a frugal and easy meal that everyone will L-O-V-E!

SLOW COOKER SWEET & SOUR MEATBALLS

INGREDIENTS:

1 Bag of Birds Eye Recipe Ready Multi Pepper & Onion Mix (you could also chop up fresh pepper and onions if you prefer, but I find that this mix is much more frugal and it works just as well) There was a coupon in the 1/12 SS for $1.50/1 Birds Eye Recipe Ready product so I got these for FREE at Publix as they were on sale last week.

1 12 oz. jar of your favorite Sweet & Sour Sauce. I used Kikkoman but you could use whatever you have a coupon for or may be on sale that week.

1 cup of Canned Pineapple Tidbits or Chunks (I always keep this as a staple in my pantry)

1 12oz. bag of Frozen Meatballs (Celentano Meatballs are on sale BOGO at Publix this week $4.99 and there is a $1/1 coupon in the 1/26 SS insert)

DIRECTIONS:

Place all ingredients in your slow cooker and set on low for 4 hours. You could probably even do up to 6 hours or on the warm setting if you are gone all day. 

Serve over Cooked Brown or White Rice and enjoy!  

-Recipe adapted from Mommy’s Fabulous Finds

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