Mexican Pantry Pie

One day, my plan for grilled cheese sandwiches for lunch fell through when we ran out of bread (I really, truly thought there was a loaf in the freezer - oops). I could have baked some, sure, but it was already 11 am and I didn't really have time before having to get my son off to school.

I opened the fridge and faced a whole lot of leftover scraps-- a few bits of chicken, about 1/2 cup of pinto beans, a small chunk of cheese. Not enough for a meal, certainly.

My eyes fell upon a sleeve of saltine crackers. Yep, that's right. Saltines. Hmm...

Mexican Pantry Pie

1 sleeve saltine crackers (I used the rather oxymoronic low-salt variety)

1/2 package taco seasoning (or make your own- definitely make your own if you use traditional saltines or it will be WAY too salty)

1/4 cup melted butter

1/2 cup cubed or shredded chicken

1/2 cup cooked pinto or black beans

1/4 cup salsa

1/4 cup shredded cheese (I used jack, but cheddar or co-jack would be great too!)

Preheat oven to 350. Combine first three ingredients in food processor; press into pie plate to form a "cracker crust".

Bake for about 8-10 minutes to help "set" it. Fill pie with remaining ingredients in order listed.


Bake for 10 minutes.

Lunch was served!

This post is linked to:
$5 Dinner Challenge
Tasty Tuesday
Tempt My Tummy Tuesday

Batter-Dipped Chicken Sandwiches

AKA "Mama Is A Total Rockstar Sandwiches"

These are such a hit in my family. Every single one of us gobbles them up. And they're frugal! Because the chicken gets pounded thin, it doesn't take much. I use the breast meat I can easily trim off of two bone-in breasts to feed my family of four plus one baby who eats nibbles. :)

Here goes...

Batter-Dipped Chicken Sandwiches

• chicken breasts (boneless or bone-in is fine... if they're on the bone, just use a knife to cut the big meaty chunk off- that's what you'll use for this recipe. Cook the rest up in a pot of water and save it for any recipe calling for shredded or cubed cooked chicken!)
• 1 cup flour
• 1 1/2 tsp. paprika
• 1 tsp. salt
• 1 egg, slightly beaten
• 2/3 cup milk
• 1 tbsp melted butter
• buns, lettuce, tomato, cheese, mayo... anything you want to top your yummy chicken sandwich!*

Butterfly each piece of breast meat. Place between sheets of waxed paper and whack the heck out of it with a heavy skillet. You want it as thin as you can get it without tearing holes in it. Now isn't that scientific? Melt your butter and mix in remaining ingredients until you have a pale, orange-ish looking batter. Meanwhile, heat about 1/8" oil in that heavy skillet you used earlier over med-high heat. When it gets up to temp (about 5-7 minutes), you can start adding the chicken. Dip each half-breast into the batter until fully coated. Lay gently in pan of hot oil and cook until nicely golden brown, about 4-5 minutes each side. Drain on a paper-towel- or cloth- lined plate. Serve on buns with desired topppings.

**To make the Italian Chicken Sandwiches I posted in my Menu Plan yesterday, just top with your favorite red sauce and some melted mozzarella or provolone... yum!
This post is linked to:
$5 Dinner Challenge
Tasty Tuesday
Tempt My Tummy Tuesday

Veggie Frittata (a la JessieLeigh)

Frittatas are one of my very favorite ways to use up bits and pieces and leftovers of things. As long you have some eggs, milk, and some variety of cheese, you can pull almost anything together into a yummy, filling, covers-all-bases meal. We love frittatas with meat in them-- ham & cheese and chicken with peppers and onions are real faves around here. What's nice, though, is that it's just as simple to whip up a meatless frittata. While not vegan-friendly (hello EGGS, MILK, CHEESE!), this makes the dish suitable for a vegetarian, appropriate for Lenten abstinence, and frugal to boot. The eggs and cheese pack a good protein punch so you're not left starving an hour later. Bonus- even picky kids will often eat veggies masked in eggs and cheese!

Now, true frittatas are put together in a skillet on top of the stove and then finished off in the oven. My version relies on the oven from start to finish. Most frittatas also start with a base layer of potatoes. In my recipe, feel free to use whatever starch your little heart desires. It may not be entirely authentic, but it's simple, easy to prepare ahead of time, and popular! This is absolutely a "learn the method and do what you want" kind of a recipe- have fun with it!

Veggie Frittata

• approx. 1 cup starch-- I usually used cubed wheat bread here, but I have honestly used (cooked) potatoes-both cubed and sliced, leftover rice (especially Spanish Rice in a Mexican version), leftover pasta, cubed english muffin, torn leftover bun, shredded pancake, etc, etc. Your choice will affect the flavor and texture but I really, really encourage you to try something different! It WILL turn out and you just may discover a new favorite!
• 4-5 eggs
• 1/2 c milk
• 1/2 - 1 c shredded cheese (any variety)
• 1/2 teaspoon salt
• 1/2 teaspoon dried mustard
• dash black pepper
• any other spices that fit your "theme", if desired
• 1 c assorted chopped veggies (our favorites include: onions, peppers, broccoli, mushrooms, cauliflower, tomato, olives, and spinach... but I've thrown things such as carrots and green beans in there before!)
• sprinkle of parmesan cheese (optional)

Preheat oven to 375. Grease an 8" square or 9" round pan well and set aside. In large bowl, beat eggs together and add in milk and spices. Fold in shredded cheese. The result should kind of "thick" looking. Fold in chopped veggies and pour into prepared pan. Top with a sprinkle of parmesan cheese (this is optional, but it will result in a delicious golden "crust" on the top- YUM). Bake for 20-30 minutes, until set throughout. Let sit for a few minutes before cutting into it. I usually use a round pan and cut it into good-sized wedges. This recipe easily feeds my family of four (plus nibbles for the baby). If your family is larger, has older children, or contains "big eaters", you may want to consider making two of them!

This post is linked to:
$5 Dinner Challenge
Tasty Tuesday
Tempt My Tummy Tuesday

Lasagna Roll-Ups

My kids absolutely love these for lunch. They're so quick and cute. They also make a nice lunch for my hubby. Baking a whole lasagna isn't exactly difficult, but it can be a tad time-consuming. These little roll-ups capture the flavor of lasagna without the long cooking time.

Lasagna Roll-Ups

Ingredients:

8 lasagna noodles (boiled to al dente in salted water)

1/2 cup cottage cheese

1/2 cup mozzarella cheese

1/4 cup parmesan cheese

1 teaspoon parsley

any other fillings you might enjoy/have on hand: spinach, crumbled sausage, browned ground beef, pepperoni, mushrooms, etc.

Lay noodles side-by-side on a clean dish towel. Onto each, spread a thin layer of cottage cheese. Sprinkle with mozzarella, parmesan, parsley, and other fillings. Roll up. Use a toothpick to hold each roll-up together. You have a couple choices for cooking methods here. If you want to prepare them all at once, lay them side-by-side in a baking dish , top with sauce and a sprinkling of mozz cheese, and bake at 350 for about 15-20 minutes until heated through and melt-y. If you're serving them up for a quick lunch, just place one (for a child) or two (for a grown-up) on a plate. Drizzle with spaghetti sauce and add a sprinkle of mozz cheese. Microwave on high for 45-75 seconds until desired temp is reached. Quick, lasagna-y goodness... enjoy!

(**Bonus: because these are so easy to prepare meatless, they make an easy, yummy Lenten lunch too.)

This post is linked to:

$5 Dinner Challenge

Tasty Tuesday

Tempt My Tummy Tuesday

Meatless Meal Carnival

Orecchiette With Mushrooms, Arugula, Tomatoes, and Brie

My goodness, just the name of this dish makes me hungry. This, right here, is my cup 'o tea. Meatloaf? Pot Roast? Shepherd's Pie? I could go the rest of my life without eating them and not feel an ounce of despair. But pasta? With BRIE? And tomatoes and mushrooms and arugula??? Oh my. This is how I grew up. I feel so blessed that my mom exposed me to such a wide variety of foods and tastes at a fairly young age. If you're a committed "meat and taters" kind of cook, you should perhaps stop right here. But if you love fresh, vibrant flavors and textures, this one from my mom may be right up your alley...

Orecchiette with Mushrooms, Arugula, Tomatoes, & Brie

2 cups orecchiette (those are small pasta shells, in case you didn't know! :)), about 1/2 lb

2 tablespoons olive oil

6 oz. portobello mushrooms (Baby Bellas are fine too), thinly sliced

2 large garlic cloves, minced

3/4 lb plum tomatoes, chopped

1/2 cup white wine (or stock, if you don't cook with wine)

1 bunch arugula, stems trimmed

1/4 lb Brie, rind trimmed, cheese cut into 1/2" pieces

Cook pasta in boiling, salted water until tender. Drain, reserving 1/2 cup liquid. Meanwhile, heat oil in heavy skillet. Add mushrooms and garlic and saute about 5 minutes. Add tomatoes and cook for 2 more minutes. Add wine; bring sauce to a boil. Reduce heat and simmer about 5 minutes more. Add arugula, cheese, and pasta to sauce. Toss until arugula wilts, cheese begins to melt, and pasta is heated through, adding reserved liquid by tablespoonful if mixture seems dry. Season with salt and pepper.

Serves 4 (these are moderate servings, not gigantic platters... perfect with bread and a salad!)

My apologies for the lack of photos! I'll add them just as soon as I make this dish again. In the meantime, you may want to pop back over to my Shrimp Rotini post which now has photos with it!

This post is linked to:

Tasty Tuesday

Tempt My Tummy Tuesday

$5 Dinner Challenge

Hot & Sour Peanut Noodles

I've already shared a couple great meatless recipes with you- Garlicky Clams Linguine and Shrimp Rotini. While delicious, those recipes both require some seafood which is not really a "pantry staple" (though the canned clams are easy to have on hand) and can sometimes be pricey. Plus, not every family enjoys seafood as much as mine!

Without a doubt, my "go-to" meatless recipe-- and one my husband requests at least every other week-- is Hot & Sour Peanut Noodles. Made from simple, on-hand ingredients, this quick, protein-packed meal always gets rave reviews.

Hot & Sour Peanut Noodles

12-16 oz. thin spaghetti (vermicelli)

1 cup chicken or vegetable broth/stock

1/3 cup peanut butter

1/3 cup lime juice

1/4 cup soy sauce

1/4 - 1/2 tsp. red pepper flakes, based on your family's tolerance for heat

1/2 tsp (or so) minced garlic

Cook spaghetti according to package directions. Drain. Into hot pan (but you can turn the burner off), add remaining ingredients and stir until smooth.

Add noodles and toss.

This dish can stand alone like this, but it's even tastier if you add some things. Last night, I served it up with some chopped broccoli, cauliflower, red pepper, and zucchini mixed in.

Sometimes, I DO add meat-- chicken and pork are both equally delicious. We love it with mushrooms. The sky's the limit really-- just rely on your family's tastes and you can't go wrong. I've even made this recipe using rice instead of noodles-- still tasty!

People will look at you funny as you dump peanut butter in with spaghetti but trust me on this...you've gotta try it! Super easy, super fast, super budget-friendly. Now that's using your noodle. (Sorry... had to do it.;))

~~~~~~~~~~~~~~

This post is linked to:

$5 Dinner Challenge

Tempt My Tummy Tuesday

Tasty Tuesday

Shrimp Rotini

Last week, I shared the recipe for Garlicky Clams Linguine with you and promised more meatless man-pleasing main dishes. This week? I'm serving up some...

Shrimp Rotini

Ingredients:

2/3 pound rotini (most of a box is fine)

1/4 cup olive oil

1 tablespoon chopped garlic

1 1/2 frozen shrimp in bite-size pieces (or use those little salad shrimp- they're cheap and work well here!)

4 oz. imitation crab meat, chopped

1 cup chicken or vegetable broth or stock

1 jar (or can) meatless spaghetti sauce (OR 3 cups of your own sauce), divided

1 cup ricotta cheese (or cottage cheese-- but ricotta has a better texture for this)

1 cup frozen chopped spinach, thawed and drained

black pepper to taste

Directions:

Prepare rotini according to package instructions. Meanwhile, heat olive oil over med-low heat and add garlic. Cook for about 2 mins until fragrant. Add crab and shrimp (both in bite-size pieces) and reduce heat to low. Stir frequently. Heat spinach until hot (about 1 minute on high in a microwave or a few minutes in a saucepan over medium should do it). Add ricotta to spinach and stir until smooth; cover bowl with plastic wrap and set aside.


Add broth and 1/4 cup spaghetti sauce to seafood mixture. Sprinkle generously with black pepper and heat through. Add remaining spaghetti sauce to drained rotini. Stir. Serve as follows- Spread a layer of rotini on each plate. Ladle seafood mixture over. Finally, top with a generous dollop of the spinach/ricotta blend. Serve immediately.

Approx. time: 20 minutes

Serves: 6

~~~~~~~~~~~~~

This post is linked to:

Tempt My Tummy Tuesday

Tasty Tuesday

$5 Dinner Challenge

Garlicky Clams Linguine

Lent is upon us, my friends, and that means coming up with some tasty meatless meals to fill our Fridays. We tend to do "Pizza And A Movie Nights" on Fridays and that makes it easy. We throw a bunch of veggies on the pizza and call it good! But on those nights when we prefer to have a nice, sit-down meal, it pays to have a few good meatless recipes up my sleeve. Since I'm Catholic but my husband is not, I like to have some meals planned that comply with my abstinence from beast and fowl but don't seem like too much sacrifice for him. ;) One such recipe is my mom's Garlicky Clams Linguine. My husband and my children all love it and the children have eaten it since they were two. This recipe has a real Linguine with White Clam Sauce feel to it, with a rich, yummy garlicky-ness! Made from basic ingredients-- many of them pantry staples-- it's an easy and frugal meal to get on the table but still feels special. I hope some of you will try it!

Garlicky Clams Linguine

• 12 oz linguine pasta
• 3 T butter
• 5 T olive oil
• 6 large garlic cloves, minced
• 3 10-oz cans chopped or minced clams, drained, with all juices reserved
• 1/3 cup dry white wine (you can substitute chicken or veggie stock here if you don't do wine even in cooking)
• 1 large carrot, diced
• 1 1/2 t dry oregano
• parsley, salt, and pepper to taste

Cook linguine in large pot of salted water until tender.

Melt butter with oil in large heavy skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add juice from clams, wine, carrot, and oregano. Increase heat to high and boil until reduced to about 1 1/2 cups (about 10-12 minutes). Stir in clams and parsley. Simmer until just heated through. Season with salt and pepper. Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Serve immediately.

Makes 4 generous servings.

~~~~~~~~~~~~~~~~~

This post is linked to:

$5 Dinner Challenge

Tasty Tuesday