The following recipes, while not all fully-balanced, or completely healthy, will give you something to feed your family if you are on as tight a budget as we are. I try to use, or come up with recipes that will use items I already have in my pantry, or that will use items that we receive from the foodbank, or our local church’s food pantry. At this time, I am only going to post a couple of recipes in each category, but as my list grows, or you all submit your own recipes, I’ll eventually add categories for them on this blog.
Omelets, chocolate chip pancakes, quiche, and German Pancakes are some of the items my family loves for inexpensive recipes, and so will be featured today. Add in some fruit (canned, or fresh), and you’ve got a meal.
Omelets and quiche are great ways to use up leftovers from your fridge. Use any leftover meat, cheese, or veggies, to spruce up omelettes, and quiche.
- 1 Tbsp butter, or margarine
- 3 Eggs
- 1/4 tsp salt
- 1 Tbsp milk
- Dash pepper
- 1 cup grated cheese
For an omelette, melt butter in a skillet, and then beat together the eggs, salt, pepper, and milk, until fluffy. Then, pour the egg mixture into a skillet, and cook over medium heat. When the eggs are done, but still glossy, add in whatever leftovers you wish to use, and the cheese. Omelettes and quiche are flexible this way, allowing you to add whatever you have on hand, using up leftovers, and still end up with a delicious product! Some things we have added to ours include: sausage, onions, green pepper, bacon, cheddar cheese, pepper jack cheese, mozzarella, and leftover roast.
Recipe Taken from: Where’s Mom Now that I Need Her? Surviving Away from Home, by: Betty Rae Frandsen, Kathryn J. Frandse, and Kent P. Frandsen
Chocolate Chip Pancakes
For chocolate chip pancakes, we generally use Bisquick, making the pancakes as directed, but then add a little sugar and vanilla. For a serving of 20 pancakes, this would mean we would add 1/2 package of mini chocolate chips, 1/2 cup sugar and 1 tsp. vanilla to the recipe listed on the box, and cook them as recommended on the package. When they came off the griddle, we would add a dollop of whipped cream and a few (maybe 5 or 6 additional mini chocolate chips for garnish, on top of the whipped cream. Yum!
- 3 slices bacon, cooked and crumbled
- 1 cup grated cheese
- 1/2 tsp. onion powder, or 1/2 cup chopped onions
- 4 eggs
- 2 cups milk
- 1/2 cup Biscuit baking mix
- 1/2 tsp salt
- Dash of pepper
Grease a pie plate, and preheat the oven to 350 degrees. Sprinkle bacon, cheese and onions over the bottom of the pan. Beat eggs and milk together, and add remaining ingredients, and whisk until well mixed. Pour into the pie plate, on top of the bacon and cheese mixture. Add just a little more cheese onto the top (maybe ¼ cup, if desired). Bake at 350 for 50-55 minutes, or until a knife inserted into the center comes out clean. Let stand 5-10 minutes before serving.
Recipe taken from: Where’s Mom Now that I Need Her? Surviving Away from Home, by:
Betty Rae Frandsen, Kathryn J. Frandsen, and Kent P. Frandsen
- 4 Tbsp butter
- 6 eggs
- 1 cup milk
- 1 cup flour
- 1/4 tsp salt
Put 2 Tbsp butter, or margarine into each of two pie pans, and put into cold oven. While oven preheats to 400, combine eggs, salt, flour, and milk in mixing bowl and mix well on medium, stopping to scrape sides and bottom once, or twice to ensure it’s fully mixed (be sure to check on pans in oven frequently, and pull out once the butter has fully melted. Using a silicone brush, or a spatula, spread butter around pan to get on all sides. Pour half the batter into each pie pan, and place back in oven. Bake at 450 for 15-20 min or until pancakes have puffed up and are golden brown speckled on top. Immediately invert onto plate, and sprinkle with approx. ¼ cup of powdered sugar on each. Makes 2 German pancakes. Cut with pizza cutter, and serve with syrup, warm jam, or warm fruit.
- 2 cans of tuna
- 3/4 cup mayo
- Lemon Pepper to taste
Drain tuna. In a large bowl, mix together drained tuna, and mayo. Add lemon pepper to taste. Chill for two hours. Enjoy!
- 6 hard-boiled eggs, peeled
- 1/4-1/2 cup mayo
- 1/2 tsp dijon mustard, or yellow mustard
- 1/4 tsp paprika, or more to taste
In a large bowl, mash up eggs. Add in all remaining ingredients. Stir well. Chill for two hours.
Corn Dog Muffins
- 1 box cornbread mix
- 1 package of hot dogs, chopped into very small pieces
- Cupcake liners
Put liners in muffin tin, or grease muffin cups with butter, or shortening. Mix cornbread according to package instructions, but while cornbread mixture is still in the mixing bowl, add chopped hot dogs. Stir well. Fill each muffin tin 3/4 full and bake according to cornbread box instructions. They’re done when the corndog muffins are golden brown and a toothpick inserted in the middle comes out clean. We eat our cornbread muffins with mustard and ketchup. Yum! Serve with green beans and applesauce, if desired.
Seven Can Chicken Tortilla Soup
- 14 oz can chicken (do not drain)
- 14 oz can corn (do not drain)
- 2 cans (14.5 oz) chicken broth
- 10 oz can mild enchilada sauce
- 10 oz can diced tomatoes with green chilies
- 10 oz can black beans (drained and rinsed)
After simmering has been completed, you’ll add:
- 1 cup sour cream
- 1 cup grated cheddar cheese
- Tortilla chips
Dump all canned ingredients into a large pot and bring to a boil, draining and rinsing only the black beans. Let simmer on low for 30 min, stirring occasionally, then add the sour cream, and cheddar cheese. Continue to simmer and stir occasionally until cheese is melted. Serve with crushed tortilla chips. This is one of our family’s favorite recipes, and it’s so inexpensive and easy! Unserved soup can be frozen and reheated.
Spaghetti with Meat Sauce
This is my kids favorite meal — even my pickiest eater loves this recipe!
- 1 lb. mild Italian sausage
- 2 (15 oz) jars, or cans, of spaghetti sauce
- 1 tsp Italian seasoning
- 1 package of spaghetti noodles, cooked and drained
Brown sausage in pan on stovetop. Add in spaghetti sauce, and italian seasoning. Let simmer for 30 minutes. Add in cooked noodles and stir, or pour over noodles to serve restaurant style. If it makes more sauce than you wish, freeze half the sauce for a future meal. Makes 6-8 servings.
Flourless Peanut Butter Cookies were my husband’s grandfather’s favorite recipe. Each time we brought them, made with Splenda, he’d be so happy. I hope you enjoy them as much as he did.
Flourless Peanut Butter Cookies
- 1 cup peanut butter
- 1 cup sugar, or original Splenda
- 1 egg, beaten
- 1/2 tsp. vanilla
Preheat oven to 350. In a microwave safe bowl, mix together peanut butter, and sugar. Cook for 30 seconds on medium high. Stir. Cook for an additional minute, or two, stirring every 3 seconds until peanut butter mixture is runny. Add in beaten egg, and vanilla. Drop by teaspoonfuls onto cookie sheet. Bake 5-7 minutes, or until tops just start to crack.
Peppermint Meringue Cookies
A co-worker used to make these. They are amazing, inexpensive and easy. What more can you ask for?
- 2 egg whites
- 1/8 tsp salt
- 1/8 tsp cream of tarter
- 1/2 cup sugar
- 2 peppermint candy canes, crushed
Preheat oven to 225. Line 2 cookie sheets with parchment paper.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Taken from Allrecipes.com: Peppermint Meringue Cookies