1 tablespoon olive oil ($0.05)
1 cup chopped onion ($0.10)
2 cups water
2 chicken bullion cubes ($0.20)
6 cups of chopped broccoli ($0.75)
1 cup evaporated skim milk ($1.00)
4-6 ounces of Velveeta cheese ($2.15)
1/2 cup sour cream ($0.25)
Dash of red pepper flakes
Salt and Pepper

Start by pre-heating a stock pot to medium.  Add the oil and onions.  Cook for about 3 minutes or until the onions become translucent.  Add the water and bullion cubes.  Bring to a boil and let cubes dissolve.  Add the broccoli and reduce.  Simmer for about 5 minutes.

Whisk in the evaporated milk and red pepper flakes.  Cook for about 2 minutes.  Add the Velveeta cheese and stir until melted.  Take off heat and add the sour cream.  Add salt and pepper as needed.
Serve and enjoy!

Total Cost For 4 Servings: $4.50 OR $1.12 a serving

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Episode #12: Chicken Divan Recipe

In: Entrees, Recipes, The Show

Chicken divan is super yummy and a great meal to have any time!  I love having it during the Spring because it is figure friendly with the chicken and broccoli, but warm and hearty with the soup and rice.  I hope you enjoy it!

4 boneless skinless chicken
Salt and Pepper to taste
5 cups of broccoli
1 can of cream of chicken (or mushroom) soup
1 cup cheddar cheese
2 cups of cooked rice, if you so desire

Start by pre-heating your oven to 350 degrees.  Lightly salt and pepper your chicken on both sides.  In a 10 or 12 inch skillet, cook chicken breasts over medium for about 4  minutes on each side.

In a 9 x 13 glass baking dish, place frozen broccoli on the bottom.  Top with the cooked chicken breasts.  Scoop out the cream of chicken soup and place over entire dish.  This does not have to be exact, just big dabs over the chicken and broccoli is fine.  Top chicken with cheese.  Bake in oven for 20-30 minutes.  Serve with rice.

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I know once you try this recipe, you will fall in love with it.  It is so simple and delicious!  It is a true family favorite and brings back memories of when your grandma used to make it for you!

8 cups of instant mashed potatoes ($1.00)
1 cup of cheddar cheese ($0.75)
1-2 tablespoons of sour cream ($0.25)
8-16 ounces of brown gravy ($0.53)
1 pound of ground beef ($2.13)
16 ounces of frozen mixed vegetables ($0.99)

Start by pre-heating your oven to 375.  Prepare gravy according to the instructions on the package.  Prepare instant mashed potatoes.  At the end, add the cheddar cheese and sour cream.  Make sure you turn off the the heat so that the potatoes don’t burn.  In a 10 inch skillet, brown the hamburger and drain any excess fat.

Prepare a 9 x 13 inch glass pan by spraying lightly with non-stick spray.  In a large glass bowl, mix the browned hamburger, gravy, and entire bag of frozen vegetables.  Pour that mixture into the glass baking pan and cover with mashed potatoes.

Bake in the oven for 25-35 minutes.


Like I had mentioned in the video, this recipe would serve 4 or even six for only around $0.50 a person.  Try this at home- I know you will love it!

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Tater Tot Casserole Recipe

In: Entrees, Recipes, The Show

I hope you love this recipe as much as I do. Maybe it is just me who never had this as a kid-but I love it now! How do you make your version of TTC?

1 pound of ground beef ($1.89)
1 small can of sliced mushrooms ($0.49)
1 can of cream of mushroom soup ($.89)
1 cup of mozzarella cheese ($1.25)
Tater Tots ($0.75)

Start by turning your oven onto 375 degrees. Next, brown your beef in a 10 inch skillet. Drain any excess fat from skillet. Start to assemble your casserole in a 2 1/2 quart oven safe dish. Spray the bottom of dish with some non stick spray. Place your browned ground beef in an even layer. Spread the can of cream of mushroom soup of top of the hamburger.  Drain the mushrooms and put on top of the soup.  Top with one cup of mozzarella cheese and an even layer of frozen tater tots. Bake for 30 minutes with the lid on and 30 minutes with the lid off or until the tater tots are crisp and brown. Serve immediately with green beans.

This meal would certainly feed a family of 4 possibly even 5 or 6 depending on how big your portions are- anyway you serve it- it will only set you back $5.27 (or $1.31 for a family of 4). Let me know how this dish turns out!

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Tuna Noodle Casserole Recipe

In: Entrees, Recipes

This casserole recipe is no fail.  Both Doug and I love having it!  More recently, we have been adding peas to the noodles so that it is just a one pot meal!  This makes enough to serve 4.

1 can of tuna in water- drained ($0.49)
1 can of cream of mushroom soup ($0.89)
1/2-1 full can of milk ($0.20)
4 cups of egg noodles ($1.00)

Start by cooking your egg noodles according to the directions on the package.  In a small saucepan, mix the soup and milk.  Bring to a simmer and add the drained tuna.  Stir to combine and keep on low for about 5 minutes.  

Once the noodles are cooked, drain and return to pot.  Add the soup and tuna mixture to the noodles.  Stir to combine all ingredients.  Transfer to a 2 1/2 quart casserole dish and bake on 350- for 30 minutes.  You can’t beat any other classic meal for only $2.58 (that’s only $0.65 per serving!)

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Featured Episode

Flickr PhotoStream

  • Snickerdoodles
  • Spicy Chicken with Mushroom Rice
  • Chicken Noodle Soup
  • Smothered Chicken
  • Tacos
  • Chicken Quesadillas
  • BBQ Chicken Pizza - Detail
  • Cinnamon Toast Crispies

This Week’s Menu (09/21/09)

Monday: Teriyaki Chicken with noodles and green beans

Tuesday: BBQ with coleslaw and french fries

Wednesday: Beef Fried Rice

Thursday: Creamy chicken with mushrooms, noodles, and broccoli

Friday: Fish fry! (out to eat)




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