With the economy the way it is, we’re all looking for ways to save money. I’m going to post a few cheap recipes in case this helps someone else make it til next payday.
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Cheesy Ramen Noodles
We like the chicken flavor best – I don’t know how well it will work with another flavor.
1 pkg Ramen noodles with flavor packet
water – enough to cover noodles in a microwave safe bowl
2 oz Velveeta cheese
Crumble noodles in water, microwave for 5 minutes on high. Pour off almost all of the water – I usually leave maybe 1/4 cup to make sort of a “sauce”. Add the Velveeta in chunks along with some or all of the flavor packet. Stir well until cheese melts.
Note: You could also add some chicken or even Spam to this to make it go farther. Double the recipe for the whole family if you make this as a side dish. We eat this for a quick lunch quite often.
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Beef Rice-A-Roni
I make this in a skillet instead of a saucepan.
1 package beef flavored Rice-A-Roni (and water according to pkg directions)
1/2 to 1 pound ground beef, cooked and drained
1 can Rotel or diced tomatoes
4 slices American cheese
Mix the Rice-A-Roni with water according to package directions, then add cooked meat and rotel (tomatoes). Cook about 20 minutes – until rice is tender. Turn burner off. Lay sliced cheese on top and cover until cheese is melted. Serve with beans and you have a complete meal.
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Quesadillas
If you have leftover taco meat or chicken, this is a great way to use it up.
fajita size flour tortillas (or make your own – they are cheap and good!)
ground beef with taco seasoning OR leftover chicken (or turkey)
shredded cheese
Spray a skillet with non-stick spray with the burner on medium heat. Lay one tortilla in the pan, sprinkle with a SMALL amount of cheese, then meat, then another small layer of cheese (helps hold it all together!). Lay another tortilla on top and heat until cheese starts to melt. Flip the quesadilla over and lightly brown the other side. Use a pizza cutter to cut into wedges and serve with taco sauce, sour cream, etc.
NOTE: You can also make “pizza quesadillas” by using mozzarella and/or cheddar cheeses, pepperoni, and serve with pizza/spaghetti sauce.
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Mini-Pizzas
Kids and grownups alike LOVE these! And they are much cheaper than take-out!
1 can refrigerated biscuits (I use the cheapest ones I can find – doesn’t matter if they are buttermilk or plain)
Spaghetti or pizza sauce
Mozzarella or cheddar cheese
Pepperoni or ground beef (optional)
Line a cookie sheet with parchment paper OR spray cookie sheet with Pam. Flatten biscuits with fingertips, top with a small amount of sauce, cheese, and meat. Bake at 375 degrees for 10 minutes (or less – depends on your oven). They are done when the bottoms of the biscuits are lightly browned and the cheese is melted.
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BREAKFAST
Don’t overlook breakfast for supper. There have been many nights we’ve had biscuits, eggs, and sausage or bacon for our evening meal. Pancakes work great too, and even cereal.
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SOS (“Stuff” on a Shingle)
If you’ve been making your own bread, this is even better! Basically, this is just milk gravy with meat added and served over bread.
1/2 to 1 pound ground beef, cooked and drained
2 or 3 tablespoons oil
2 to 4 tablespoons all-purpose flour
2 cups milk
salt & pepper
Bread to serve it on
Heat oil in a skillet, add flour and stir until combined. Add milk and stir with a whisk until all lumps are gone. Continue to stir over medium high heat until mixture thickens. Add ground beef and season with salt and pepper. (I go easy on seasoning and prefer to let everyone season their plates to their own tastes.) Serve over sliced bread and adjust seasoning if needed.
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Chicken and Yellow Rice
Mahatma Saffron Yellow Rice may be regional, but you should be able to find packages of saffron yellow rice in your local supermarket wherever rice is located. If you boil your chicken, use the broth from it in the rice.
2 packages Mahatma Saffron Yellow Rice
2 tablespoons butter
3 1/2 to 4 cups water or chicken broth
chicken – cut into bite sized pieces
Cavender’s Greek Seasoning – to taste
In a large sauce pan, add broth (or water) and butter – bring to a boil. Add rice, chicken, and a few dashes of Cavender’s. Cover, reduce heat, and cook for 25 minutes or until rice is tender. I normally check this several times to make sure there is adequate broth or water. If it seems to be getting too thick, add a little more. Stir periodically.
NOTE: This is really good with green beans or salad and cornbread. My mom made this all the time when we were growing up!
Arkansas Soaper 