I’m out here to prove 10 can live as cheaply as one.  OK, I’m joking, but you can reduce your food budget with some creative meals that use meat as a condiment. This is one of them and it’s low cal too.

An Economical Family Dinner

Anyone following my blog knows I took the challenge shopping as if I were on a limited SNAP program budget.  I was actually amazed at the food I could purchase that would adequately feed a family of 4 and for under the amount allotted as well.

Tasty budget dinner

The store had Italian sausage on sale in a bulk package for $1.99 per pound.  I took advantage of this since this was a super price.  A “sale” on Italian sausage is usually $2.99 per pound.  I believe there were 14 or 15 sausages in the package.  If you are feeding 4 for this meal you would only require 4 sausages.

I’m using the green bell pepper I bought in this as well.  I didn’t use all the pepper either–I still have 1/2 left and that’s going in another dish–a well-loved Asian specialty with chicken.  Hint: it’s got orange in it.

I also included a few of the purchased mushrooms here as well, and of course the pasta I purchased that day.  To see pics (some of them are not up to the quality of my food pics–sorry shaky hands with cell phone camera) of my shopping trip may be found on this post.

I had chicken stock on hand and also some diced red bell pepper in the freezer that I made the sauce from.  I also had onion and garlic in the pantry.

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Sausage & Pepper Primavera

I’m out here to prove 10 can live as cheaply as one.  OK, I’m joking, but you can reduce your food budget with some creative meals that use meat as a condiment. This is one of them and it’s low cal too.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: pasta, Pork

Cuisine: Italian

Keyword: peppers, primavera, sausage and pasta meals

Servings: 4

Calories: 688kcal

Author: Judith Hannemann

Ingredients

• 4 Italian sausage links
• 1/4 cup sliced mushrooms
• 1 medium tomato sliced in wedges
• 1 clove garlic minced finely
• 1/2 medium green bell pepper sliced thinly
• 1 small onion thickly sliced
• 1 cup rich chicken stock I used Knorr concentrate, 1/3 of the tub
• 2 tbsp finely diced red bell pepper optional
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp olive oil
• 4 cups cooked pasta any shape

Instructions

• Preheat oven to 350 degrees. Place sausage links on a rack and set rack in a pan. Bake for 30 minutes, turning sausages after 15 minutes. Remove from oven; set aside to cool slightly.
• When sausages have cooled enough to handle, slice in 1/4-inch slices.
• Heat olive oil in a large skillet over medium heat. Add the sausage, green pepper, the mushrooms, the garlic and the onion. Saute, stirring or shaking frequently, until the sausage begins to brown and veggies start to brown around the edges.
• Add the chicken stock and optional red bell pepper. Stir and bring to a boil. Add tomato wedges.
• Mix cornstarch and 2 tbs water. Add to the sausage mixture and stir frequently until mixture boils. Reduce heat and simmer for 2 minutes.
• Serve over hot pasta. Parmesan/Romano cheese is a nice topping.

Nutrition

Serving: 1serving | Calories: 688kcal | Carbohydrates: 46g | Protein: 25g | Fat: 44g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 910mg | Potassium: 566mg | Fiber: 3g | Sugar: 4g | Vitamin A: 457IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 3mg

Sausage & Pepper Primavera

Sausage & Pepper Primavera

The post Sausage & Pepper Primavera appeared first on The Midnight Baker.

Onward and upward on my budget series.  Here I use the frozen peaches from the dollar store.

My friends on Facebook were asking me what I was going to do with the other food I bought for the SNAP challenge I took for Food Bloggers Against Hunger for The Giving Table.  

Since a lack of freezer space forced me to remove the peaches to the fridge for a more expensive cut of meat, I decided a dessert may be in order so I could use these now-defrosted peaches.

Years ago, when I was all into “healthy” and all that (insert laugh here), I’d make fruit crisps with very little sugar, fat and simple carbs (i.e. white flour) and use oatmeal for a granola-type topping.  I decided to do that again.

So, I told my friends I’m gonna do a “peach thing.” Then later that I was off to make the “peach thing.” One friend said, “Hey you ought to name it that.”  Great idea, but I try to make this blog search engine friendly so I needed something more pointed and yes, generic.

Therefore, I call it “Peach Crisp” but it can also be known as “The Peach Thing.” Yes it can Julie Armstrong LOL. Just for you!

Peach Crisp

• 10 oz frozen peaches (no sugar added), defrosted
• 1/4 cup sugar
• 1 tbs flour
• 1/4 tsp. cinnamon or allspice
• 1 cup quick oats
• 3 tbs flour
• 2 tbs cold butter
• 2 tbs sugar
• 2 tbs brown sugar

Preheat oven to 350 degrees. Spray 4 individual casserole dishes (ramekins) with non-stick spray (you can use a 1 quart casserole dish as well).


Mix peaches with sugar, cinnamon/allspice and flour.  Set aside.


In a separate bowl, combine oats, butter, sugar and flour.  Cut in butter until it’s the size of small peas.


Place peaches in prepared pan(s).  Top with oatmeal crumbs & sprinkle with the brown sugar.


Bake for 30-40 minutes, or until fruit juice begins bubbling from the sides of the casserole and the crumbs are lightly browned.


Serves 4


You can substitute whole wheat flour for the white in this for extra nutrition and fibre.

Peach Crisp

Peach Crisp

The post Peach Crisp (aka “The Peach Thing”) appeared first on The Midnight Baker.

First of all, I read my local ads carefully to decide where to do the bulk of my shopping.  Then I made a list and stuck to it.

I was surprised that I was able to get a sufficient amount of food and foods that were relatively healthy too.

Of course, I wasn’t going to buy pantry items I have on hand, and I’d suspect most households no matter what income level, have on hand as well.  These would include, at the very least, oil, flour, sugar, oatmeal, margarine/butter, some form of pasta and a couple of cans of condensed soup and salt & pepper & the like.

I did a majority of my shopping in ShopRite, then a couple of other local stores.  I live in a rural area where I must drive in order to shop.  Also, shopping centers seem to be congregated all around each other, therefore I made sure to hit every store on my route without unnecessary driving–I planned my trip.

Rather than take $3-$4 and try to shop for one day, I multiplied that and came up with a weekly allotment for a family of 2 originally.  However, when I saw what I could get, especially bulk packaged, I extended this for a family of 4 because what I bought would indeed feed a family of 4 for one week.  No, you couldn’t “eat like there was no tomorrow,” but you would not starve and you’d be relatively healthy.  I spent a total of $54 on this food.  Here is the food I got for this total:

These items from various stores totaling $12

What I spent in ShopRite

No child in this country should ever go hungry.  Our children are our most precious resource.  Please take 30 seconds to go to this website and encourage Congress to pass anti-hunger legislation.  Please understand this is not political in nature.  No matter what our individual politics are I think we can all agree that no child should go hungry or wonder where their next meal is coming from.

No Hungry Kid

Please also take the time to see the film,  “A Place at the Table.”  This link lists showtimes in your city. It is also available through iTunes and at Amazon.com

So here is a recipe using what I bought on my challenge shopping trip.  I had some pantry items that I had on hand like the soup, the celery, a few leftover baby carrots and traditional seasoning.

This meal is hearty and filling.  The chicken thighs were huge.  I made 2 portions since I don’t have a family, however doubled, it’s a complete and relatively healthy meal for a family of 4.

Tasty and economical

Please remember to observe proper sanitation when preparing raw meat, and especially chicken.  Wash and disinfect all surfaces the poultry came in contact with.

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Chicken with Creamy Brown Rice

This meal is hearty and filling.  The chicken thighs were huge.  I made 2 portions since I don’t have a family, however doubled, it’s a complete and relatively healthy meal for a family of 4.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Chicken, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: chicken, creamy brown rice

Servings: 4

Calories: 668kcal

Author: Judith Hannemann

Ingredients

• 4 chicken thighs or any other parts
• 1 cup brown rice
• 2 cups water
• 20 oz 2 10 oz cans cream of chicken soup
• 1/2 cup sliced celery
• 1/2 cup sliced carrots
• 1/2 cup sliced mushrooms
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp thyme
• 1 tsp olive oil

Instructions

• Preheat oven to 375 degrees. Spray a 13 x 9-inch pan with non-stick spray.
• In a large bowl, combine the brown rice, the soup, the water, sliced vegetables and the 1 tbs olive oil. Mix well and add to prepared baking dish.
• Rinse chicken and pat dry. Place on top of rice mixture in prepared pan. Brush each piece with the 1 tsp olive oil. Mix the salt, pepper & thyme and distribute over top of the chicken pieces.
• Bake at 375 for 1 hour or until rice is tender and chicken has an internal temperature of 185 degrees (or juices run clear)

Nutrition

Serving: 1serving | Calories: 668kcal | Carbohydrates: 49g | Protein: 31g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 153mg | Sodium: 1427mg | Potassium: 615mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3100IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 3mg

Chicken with Creamy Brown Rice

 

The post Food Bloggers Against Hunger, Part II appeared first on The Midnight Baker.

Right now I’m checking store ads to see where it’s best to shop for my allotment dollars.  Since the SNAP allotment is between $3 and $4 per day per person, my weekly “budget” can be no more than $28.

I’m a careful shopper, but I don’t know how this can be done.  All I can say is I will try.

More information about this program is available at their website:

The Giving Table

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