Category Archives: casseroles

Mix-and-Match Skillet Meals


by Deborah Taylor-Hough


The following recipe is one I prepare regularly to use up leftovers or clear out the cupboards. I keep a copy of this taped to the inside of my pantry door at all times.

This recipe is adapted from my book, Mix-n-Match Recipes: Creative Ideas for Today’s Busy Kitchens. I’m always amazed at the meals I can create from these simple, basic formulas. I also save money by choosing ingredients I have on hand. Sometimes I even surprise myself with a delicious nearly-gourmet combination or two!

Also an excellent way to use up leftover turkey or ham from your holiday dinners.  🙂 Continue reading

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Debi’s Baked Ziti


by Deborah Taylor-Hough


This is one of those recipes my family can never get enough. I remember my youngest daughter when she was about three, holding out her plate with a huge smile and asking in a sweet little voice, “More yummy noodles, Mommy?” Always a pleasure when the kiddos enjoy an easy meal the grown-up folks love, too. Continue reading

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It’s National Frozen Foods Month! Come celebrate with me!

To celebrate National Frozen Foods Month, I’m going to be posting at least one freezer-related article, link, resource, or tip everyday throughout March on my Facebook Fan Page. Just “like” the page while you’re there so you’ll get the latest daily updates.

Click here: http://www.facebook.com/pages/The-Simple-Mom/203857025823

Be sure to tell your freezer-cooking, convenience-loving, and money-saving friends!

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Frozen Assets: Cook for a Day, Eat for a Month (42% off!)

Not sure how long this special deal/sale will last, but I thought I’d let you all know that the original Frozen Assets book is currently discounted by 42% on Amazon! That’s actually more of a discount than what I get when I order these books myself directly from my publisher. Seriously!

Frozen Assets – 42% off at Amazon.com

So if you’ve been meaning to order your own copy of Frozen Assets, this is definitely the time to do it.

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Baked Macaroni and Cheese

Here’s my family’s favorite old-fashioned baked macaroni-and-cheese recipe. It’s so much better than those boxes with dry “cheese” powder from the store, believe me!

 
Baked Macaroni and Cheese (makes 6 servings)
 

  • 1 1/2 cups elbow macaroni

  • 3 tablespoons butter or margarine

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon salt (optional)

  • dash pepper

  • 2 cups milk

  • 1/4 cup finely chopped onion

  • 8-ounces American or Cheddar cheese, cubed

 
Cook macaroni in boiling water until just tender; drain. In saucepan, melt butter; blend in flour, salt and pepper. Add milk; cook and stir till thick and bubbly. Add onion and cheese cubes; stir until melted. Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole dish. Bake at 350 degrees for 35 to 40 minutes, or until heated through. (This is really good with a thinly sliced, lightly salted tomato added to the top of the macaroni before baking.)
 
 If I’m making this ahead of time for freezing, I always freeze before baking. I either pour the noodle/cheese mixture into a freezer bag or place it into the casserole dish and freeze like that. Thaw completely. Bake as usual.

 
 
 

  

 

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“Use-It-Up” Quiche Recipe

Basic “Use-It-Up” Quiche Recipe
(Serves 6)

You can use almost any leftover vegetable or meat in this recipe. If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. I always add the cheese last when making this quiche. The cheese makes a beautiful mellow-brown crust on the top. I usually add a bit of chopped onion to my quiches for flavor, and broccoli makes an especially nice vegetable quiche.

Crust Ingredients:

  • 2 cups rice, cooked (white or brown)
  • 1 egg, beaten
  • 1 tsp soy sauce

Filling Ingredients:

  • 1/2 lb any leftover vegetable, chopped (single vegetable or a mix)
  • 4 eggs, beaten
  • 1 1/2 cups milk, or light cream
  • 1 cup cheese, grated (your choice: Swiss, Cheddar, Jack, etc.)
  • 1/2 tsp salt (optional)
  • 1/8 tsp pepper
  • Dash nutmeg, or ground mace

Crust Directions:

  1. Mix together cooked rice, egg and soy sauce.
  2. Spread evenly to cover well- buttered quiche pan or pie plate.
  3. Bake rice crust at 350 F for 10 minutes.
  4. Remove from oven.

Filling Directions:

  1. Place chopped vegetable in bottom of crust.
  2. Mix together: eggs, milk, salt, pepper and nutmeg. Pour over broccoli.
  3. Top with grated cheese. Bake at 350 F for 45 minutes, or until set.
  4. Remove from oven, and let sit ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.
  5. Quiche can be served cold after thawing for a yummy hot weather treat; or heat the thawed quiche at 350 F for 20 minutes.

Enjoy!

~Debi

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Mix-n-Match Skillet Meals

513kC5rETPLThis is a great recipe to keep on hand for using up your various dinner leftovers (ham, turkey, veggies, rice, etc.).

I actually keep a copy of this taped to the inside of my pantry door at all times. It’s not only easy, it also saves money by allowing you to choose ingredients already on hand without a last minute dash to the store for some forgotten item.

This recipe is adapted from my book, Mix & Match Recipes: Creative Ideas for Busy Kitchens.


Mix-n-Match Skillet Meals

Choose one (1) food from each of the following groups:

Breads and Cereals (1 cup raw)

  • Macaroni

  • Spaghetti

  • Rice (white or brown)

  • Noodles

  • Bulgar

  • Any pasta

Sauce (1 can soup plus 1.5 cans milk, broth or water)

  • Cream of Mushroom

  • Cream of Celery

  • Cream of Chicken

  • Cream of Potato

  • Tomato Soup

  • French Onion Soup

Protein (1 pound or 1 cup cooked)

  • Chopped beef

  • Chopped pork or ham

  • Ground beef or turkey

  • Chicken

  • Turkey

  • Tuna

  • Salmon

  • Mackerel

  • Cooked dry beans

  • Frankfurters

  • Keilbasa

 

Vegetables (1.5 to 2 cups canned, cooked or raw)

  • Carrots

  • Peas

  • Corn

  • Green beans

  • Lima beans

  • Broccoli

  • Spinach

  • Mixed vegetables

  • Celery

  • Green Pepper

  • Whatever you have around

1/2 to 1 cup cheese (any kind) can be stirred into sauce at the end of the cooking time.

  1. Choose one food from each of the four groups above.

  2. Stir together in skillet.

  3. Season to taste with salt, pepper, soy sauce, onion flakes, garlic, or whatever spices you enjoy.

  4. Bring to a boil.

  5. Reduce heat to lowest setting.

  6. Cover pan and simmer 30 minutes until pasta or rice is tender.

  7. Stir occasionaly to prevent rice and pasta from sticking.

  8. Stir in cheese, if desired.

  9. Serve.

Makes 4 to 6 servings.

To Bake in Oven: Mix all ingredients in casserole dish and cover tightly; bake at 350 F for one hour.

~Debi

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