The FReeper Canteen Presents:
Gourmet Cookin’ on A Shoestring!
(and helpful dollar stretching tips!)
Good evening, everyone!
Tonight we’re going to share budget friendly wonderful recipes and dollar stretching tips!
I’ll start off with a few, and hope you guys will chime in!
Chicken is versatile, and good for you! It adapts well to so many dishes!
Here’s a favorite of mine:
Chicken Tacos
Ingredients
6 Skinless, Boneless Whole Chicken Breasts, halved
4 cups Fat-Free Low-Sodium canned Chicken Broth
1 whole Jalapeño Chile Pepper
2 large Garlic Cloves, crushed
1/2 teaspoon Crushed Dried Oregano Leaves
1/4 cup Medium or Hot Taco Sauce
2 tablespoons Fresh Lime Juice
24 Taco Shells or Small Tortillas
Condiments:
1 small Iceberg Lettuce, finely shredded
4-5 small Plum Tomatoes, diced
2 cups Fat-Free Sour Cream
1 cup Fresh Cilantro, finely chopped
Preparation:
1. Trim fat from chicken breasts.
2. Rinse chicken breasts thoroughly and pat dry.
3. In large, deep pan or cast iron skillet, bring chicken stock, chili pepper, garlic, and oregano to boil.
4. Reduce heat to low and add chicken. Simmer, uncovered until chicken is opaque, approximately 10 minutes.
5. Remove from heat, and cool 15 minutes.
6. Shred chicken.
7. Mix taco sauce and lime juice together in small bowl.
8. Pour taco sauce mixture over chicken and toss.
9. Place chicken on serving platter. Cover with foil to keep warm.
10. Warm taco shells or tortillas. Place in serving bowl. Cover with kitchen towel to keep warm.
11. Make individual tacos or serve buffet style with condiments and side dishes.
Variations and Recipe Ideas:
Serve with condiments, refried beans and a nice Mexican style rice dish.
From Taco Recipes.net
*Note*
Save the broth from the chicken for a soup base, or freeze in ice cube trays for recipes that call for small amounts of chicken broth!~
Go meatless a few nights a week! Serve this wonderful casserole with a nice salad, some good bread, and you’re good!
Broccoli Cheese Puff
Ingredients
* 5 tablespoon(s) butter or margarine
* 6 tablespoon(s) all-purpose flour
* 1/2 teaspoon(s) salt
* 1/8 teaspoon(s) ground red pepper (cayenne)
* 2 1/4 cup(s) whole milk
* 8 ounce(s) (2 cups) shredded sharp Cheddar cheese
* 2 box(es) (10 ounces each) frozen chopped broccoli, thawed and squeezed dry
* 7 large eggs, separated
* 1 1/2 cup(s) coarse soft fresh bread crumbs, from 3 slices firm white bread
Directions
1. In 4-quart saucepan, melt 4 tablespoons butter over medium-low heat. Stir in flour, salt, and ground red pepper until blended; cook 1 minute, stirring. Gradually stir in milk; cook until mixture boils and thickens, stirring frequently. Stir in Cheddar; cook just until melted. Remove from heat. Stir in broccoli.
2. In small bowl, with fork, lightly beat egg yolks. Stir in about 1/2 cup cheese sauce. Gradually pour egg-yolk mixture into cheese sauce, stirring rapidly to prevent curdling. Cool slightly.
3. Meanwhile, preheat oven to 325º F. Grease shallow 3 1/2-quart ceramic casserole or 13” by 9” glass baking dish. In microwave-safe small bowl, heat remaining 1 tablespoon butter in microwave oven on High 15 to 20 seconds or until melted, swirling bowl once. Add bread crumbs; stir until well combined.
4. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one third of whites into cheese mixture. Fold cheese mixture gently back into remaining whites.
5. Pour mixture into prepared casserole. Sprinkle crumb mixture on top. Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Serve immediately.
Fastest Peanut Butter Cookie Recipe On The Planet!
Simple Peanut Butter Cookies
Ingredients
Makes 10
* 1 cup granulated sugar
* 1 cup peanut butter (crunchy or smooth, all natural)
* 1 egg
1. Preheat the oven to 350 F
2. Combine all the ingredients in a bowl
3. On a lightly greased cookie sheet, drop tablespoons of dough and press it down in a criss-cross pattern with a fork
4. Bake 10 minutes
5. Let it cool on the cookie sheet until they have firmed up a little, and then transfer to a rack to cool completely. Or, there’s always the option of eating it warm with a cold glass of milk!
Fun to make, and the little ones can help!
from itsthefood.wordpress.com
Here’s a few money saving kitchen tips:
When there’s a little bit of mustard left in the bottom of a jar, don’t throw it out. Instead, toss in a few ingredients and make a tangy vinaigrette right in the container. A crushed garlic clove, some chopped fresh herbs like Tarragon and minced shallot will add the right flavor.
Pour in Balsamic vinegar, season with salt and pepper and shake. Add olive oil (3 parts oil to one part vinegar) shake again to emulsify the dressing. Pour over your favorite salad.
Will keep in the fridge tightly sealed, for one week.
From Martha Stewart.
Don’t throw out stale bread!
Recycle leftover starchy carbohydrates such as bread, crackers, rolls, cereal or croutons. Fresh breads often need to be eaten within 24 hours before becoming stale. If you have any of these items that may be getting stale or have been sitting around too long, put them to work! In a large tin or roast pan, combine the items and put them in the oven at 350 degrees for about 20 minutes. This will toast the combined items. Let everything cool and put them in the food processor to make bread crumbs. You can include spices such as salt, pepper, parsley, oregano or dill weed to give them a little extra flavor. If you have an abundance of bread crumbs, separate them into several containers to create separate flavors such as plain, seasoned, or spice up a batch with chili, mustard or wasabi powder.
From:http://www.ehow.com/how_6061527_make-gourmet-meals-budget.html
Come share your budget friendly recipes and tips! Have fun!
The Canteen is a place for our Troops and their
families to rest, relax, and relate.
Please leave thy politics at the door.
A gentle reminder from Ms. B~