I love how quick and easy this recipe is, not to mention for a family of four, the cost per serving is only $0.57!!!  Add this to your list of favorites, it quickly became one of mine!

1 chicken breast cubed ($0.87)
Cajun seasoning
1 can of cream of mushroom soup ($0.99)
2 cups of instant white rice ($0.45)

Start by cooking your rice.  Read and follow the directions on the box.  Usually, you boil equal parts water to rice. Once the water for the rice is boiling, add the rice and turn off heat.  The rice should be nice and fluffy in about 5 minutes.

To cook chicken, heat a 10 inch skillet to medium.  Meanwhile, add a little bit of olive oil to the skillet, and season chicken with the Cajun seasoning.  Add chicken to the pan and cook for only about 2-3 minutes or until the inside of the chicken is no  longer pink and the outside is starting to get nice and brown.

Once the chicken has cooked, turn down the heat to low.  Add the can of cream of mushroom soup and about a half of can of milk.  Gently stir to combine.  Let the soup warm through before adding the rice.  Once the soup is warm, go ahead and add the rice to the soup and chicken mixture.  Mix to combine all ingredients.

Once you have tried this recipe, let me know how well you liked it!  I will be waiting…..

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This recipe id so yummy, quick, and affordable!  Just think of how good it will be when the summer is really here and you can use the tomatoes right from your own vegetable garden!  This recipe is enough for four.  Don’t forget to add some fresh bread and a salad for a quick, healthy meal.

3 tablespoons of olive oil
1 1/2 pounds of ripe tomatoes-cored and chopped
1 tablespoon of basil
1/2 teaspoon of each garlic powder, oregano, and pepper
1/4 teaspoon of salt
1 pound of angel hair pasta.

Cook pasta according to direction on box.  Meanwhile, heat oil in a non-stick pan over medium heat.  Turn to low and add the tomatoes, basil, garlic powder, and oregano.  Heat until warm.  Season with the salt and pepper.  Either toss together and serve or place pasta on serving plates and top with the warm tomato sauce.

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This homemade chicken noodle soup recipe is a great one to have on hand. I love whipping up a batch of this for lunch on a rainy day or when I am a little under the weather. Homemade soup tastes so great because you made it-make a batch for yourself today!

Ingredients: ($1.56 per serving)
1 chicken breast
3/4-1 cup of diced carrot
1/2 cup of chopped onion
1/4-1/2 cup of diced celery
1 cup of egg noodles
1 can (14 oz.) of vegetable broth
1 large can of chicken broth
1 bullion cube
1 tablespoon of butter
Italian Seasoning

Begin by poaching your chicken breast in a small stock pot. Place your chicken breast, bullion cube, 1/4 tsp. of salt and pepper, and 1/2 tsp. of Italian seasoning into the pot. Cover with enough cold water to cover the chicken breast by about an inch. Place pot onto stove. Set to medium. Bring to a boil, reduce heat to simmer and simmer for about 2-4 minutes. Once you have poached your chicken, shred using two forks.

To start the soup, place carrots, onions, and celery into a large stock pot with one tablespoon of butter. Sautee vegetables over medium heat until the onions just begin to turn translucent. Once your vegetables have sauteed, add the entire can of vegetable broth to your pot. Let simmer for about 10 minutes.

While the vegetables have been cooking, your chicken should be poached and shredded. Go ahead and add the chicken and egg noddles to your large pot. At this time, add about half of the container of chicken broth. Bring to a boil. Reduce heat to low and cook for another 10-15 minutes, stirring occasionally and adding more chicken broth as needed. This would also be the time to test your broth, adding any additional salt or pepper if needed.

Once your noodles are cooked, vegetables slightly softened, you are ready to eat! Enjoy this warm and yummy homemade chicken noodle soup. This recipe is enough for 4 and comes out to about $1.56 per serving. You can’t beat that!

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Chopped Steak Recipe

In: Entrees, Recipes

Chopped steak sounds so fancy, but really it is just a big hamburger. It is yummy and reminds us of home.

Ingredients: (Serves 4)
$1.93-1 lb. of ground beef
$0.53-1 cup of gravy
$0.49-1 8 oz can of mushrooms

Total Cost: $2.95 ($0.74 per serving)

Season your ground beef with salt, pepper, and garlic. Shape into four thin patties. Cook in a skillet (we find that a George Foreman type machine works best because it cooks fast and keeps the patties thin) until your desired wellness is achieved.

In the meantime, make gravy and add half of the can of mushrooms. Sautee the other half of the mushrooms in a small skillet for about 3 minutes. This would also be the time to prepare your mashed potatoes- a must have with this dinner. Real or boxed-we don’t care!

Once the patties are cooked, cover with mushrooms. Pour a small amount of gravy over the cooked chopped steak and mushrooms (and your potatoes, of course) and serve with some green beans or broccoli.

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This recipe is a great one to entertain with.  It looks hard to prepare, but it isn’t and it tastes great!


$3.37 – 4 chicken breasts
$0.49 – 4 oz. can of sliced mushrooms
$0.33 – Half of a medium sized onion sliced thinly
$1.75 – 1 cup of mozzarella cheese

TOTAL: $5.94

You will also need salt, pepper, garlic powder, butter, and olive oil

Preheat your oven to 375 degrees.

In a small skillet, melt 1 tablespoon of butter over medium heat. Add onions and gently sautee for about 3 minutes. Add the mushrooms to the skillet and continue to cook for another 2 minutes.

Prepare a second larger skillet for the chicken. Warm to medium high heat. Clean chicken and pat dry. Sprinkle both sides with salt, pepper, and garlic powder. Add a drizzle of olive oil to the pan right before you add chicken. Cook the chicken for 4 minutes per side or until lightly golden brown.
Once the chicken, mushrooms, and onions have cooked, it is time to start smothering! Place your chicken in a 9×13 glass pan that has been sprayed with some non-stick spray. Cover each chicken breast with the onion and mushroom mix. Top with the mozzarellla cheese. Bake in your oven for about 10-12 minutes or until the cheese is melted.

Serve with a side of noodles, a salad, or some fresh steamed vegetables.

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Featured Episode

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  • 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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