BBQ Cowboy Beans with Biscuits ($5 Meal)

I have another yummy meal that I found on the $5 Dinners Website for BBQ Cowboy Beans with Biscuits.  Now of course everything in here (except the meat) were items not allowed on my diet so I just had to smell and let the boys and Rick's buddy who came over for dinner tell me how it was.  It was a simple recipe to make, didn't take much time and yet again I was close to the $5 mark on the cost and it feed 2 grown men, 2 kids and there was even left overs.  Now I usually make my own biscuits and not use canned but I was running behind so I used the can but either way it is a nice meal for these cold nights!

Ingredients (**I left her pricing next to each, mine was a bit more)

1.3 lb ground beef ($1.93)
2 garlic cloves, crushed ($.10)
2 cups cooked black beans ($.40) Substitute 1 15 oz can black beans, drained and rinsed
2 cups cooked pinto beans ($.40) Substitute 1 15 oz can pinto beans, drained and rinsed
1 cup BBQ sauce ($.75)
1 15 oz can petite diced tomatoes, drained ($.29)
Drop biscuits ($.75)

Directions

1. Brown the ground beef with the crushed garlic cloves. Drain and return to skillet. Add the black and pinto beans, as well as the BBQ sauce, diced tomatoes…and stir through. Let simmer over low heat for 5-10 minutes.

2. Make drop biscuits.

Have a wonderful weekend everyone!  It looks like we'll be staying in most of the time for some reason this week is a tight week for money, paid the mortgage and Rick's car payment and suddenly it makes no money ... UGH.  BUT it will get better just have to get threw this week we will be back on track.  Now let's just hope I can make $10 last until next Friday for the whole family ... lol, who needs gas or food right? TEEHEHE.

Santa Fe Meatloaf - $5 Meals

Here is another $5 meal we tried out, well I should say the boys tried it out (I'm not allowed well everything but the meat in this recipe).  But it sure did smell amazing and the boys love meatloaf so it was a winner with them.  Served with some veggies and it was the perfect meal, mine was a little more then the $5 but as we talked yesterday with out the proper coupons also time of year and where I live makes the price flux a little bit but still an inexpensive meal. 

Today we have Santa Fe Meatloaf found on Mom's Who Think.

Ingredients:

Vegetable oil spray
1 onion, minced
1 red bell pepper, stemmed, seeded, and minced
2 tablespoons vegetable oil
4 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh oregano or ½ teaspoon dried
2 teaspoons chili powder
1 (15-ounce) can black beans, drained and rinsed
2 slices high-quality white sandwich bread, torn into quarters
½ cup whole milk
2 pounds 85% lean ground beef
1 cup shredded cheddar cheese (4 ounces)
¾ cup frozen corn
2 large eggs
2 tablespoons minced fresh cilantro
Salt and pepper
½ cup barbecue sauce

Directions:

1. Line slow cooker with aluminum collar, then line with foil sling and coat with vegetable oil spray. Microwave onion, bell pepper, oil, garlic, tomato paste, oregano, and chili powder in bowl, stirring occasionally, until vegetables are softened, about 5 minutes.

2. Mash black beans, bread, and milk into paste in large bowl using potato masher. Mix in onion mixture, ground beef, cheddar, corn, eggs, cilantro, 1 teaspoon salt, and ½ teaspoon pepper using hands.

3. Transfer meat mixture to slow cooker and press into even layer. Brush meatloaf with ¼ cup barbecue sauce. Cover and cook until meatloaf is tender, about 4 hours on low.

4. Position oven rack 6 inches from broiler element and heat broiler. Using sling, transfer meatloaf with foil rimmed baking sheet, allowing juice to drain back into slow cooker. Press edges of foil flat, brush meatloaf with remaining ¼ cup barbecue sauce, and broil until caramelized, about 5 minutes. Let cool for 15 minutes before serving.

Happy Friday, hope you all have a wonderful weekend!  Stay safe and warm!  I found a free play zone at the Tacoma Dome so we'll be heading there Saturday day.  Saturday night I was told about the YMCA having a All Night for the kids!  Caden I'm not so sure will be excited for a night away at 5, but Cole being 8 and he did the summer camp for a whole week with the church this past summer I signed him up.  I'm so freaking excited for $30 he gets a great night out and I get a little me time (well with my little one).

So what are your plans for the weekend?

Kicking it with my Crockpot again …

It’s still a little chilly here (well we did have a sunny day Monday) but it’s still soup time in my mind!   This is one of my favorite soups I have made.  I believe I’ve made it before and posted.  Cole actually ate 3 bowls of it.  I was actually spooning the bottom of the crockpot for it!

Ingredients

• 2 spray(s) cooking spray  
• 1 clove(s) (medium) garlic clove(s), minced  
• 1 medium uncooked onion(s), chopped  
• 1 rib(s) (medium) uncooked celery, chopped  
• 1 pound(s) uncooked 93% lean ground beef  
• 2 Tbsp all-purpose flour  
• 3 cup(s) canned chicken broth, divided  
• 1 cup(s) low-fat evaporated milk  
• 8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed  
• 1/2 tsp paprika  
• 1/4 tsp table salt  
• 1/8 tsp black pepper  
• 24 item(s) baked low-fat tortilla chips, crumbled  

Instructions

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
• Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
• In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

Enjoy!  Hope you all have a wonderful night.  We have swim tonight, so I’m thinking it will be another crockpot night so dinner is ready when we get back. 

What is on your menu tonight?

Another Crockpot Meal?

I know I know … but it’s easy and when your sick that is what you do … lol.  So this is not the prettiest meal and it’s a little on the monotone color palate but it sure was yummy!

Here you have it a family pleasure Burger Heaven Casserole (WW 5 Pts).  The boys of course loved it and that makes me smile!

So there you have it not a beautiful meal but a VERY tasty one!

What is on your menu for tonight?

Mexican Casserole Day (2 Dishes)

As you all know Mexican dishes any way can bring all the boys to the table and asking for seconds! I'm always on the hunt to make it different and not the same thing. Rick on the other hand keeps telling me can't you just make something normal :). These of course did hit the spot so mom was happy and so where the boys :).

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THIS is my fav!!!

Taco Twist Bake

by Debbi Does Dinner ... Healthy & Low Calorie

3 cups cooked taco seasoned meat
1 - 15 oz. can tomato sauce
1/2 cup green or red pepper, chopped
1 package (8 oz) spiral pasta, cooked and drained (I used 8 oz. of Barilla Plus rotini pasta)
1 cup (8 oz) sour cream, light
1 cup (4 oz) shredded cheddar cheese, divided


In a large pan, combine taco meat, tomato sauce and peppers, bring to a boil. Meanwhile, combine pasta and sour cream. Place in a 8 x 8 pan sprayed with cooking spray. Sprinkle with 1/2 cup of cheese. Top with meat mixture. Bake, uncovered at 325 for 25 minutes. Sprinkle with remaining cheese, bake 5 - 10 minutes longer or until the cheese is melted.

ALEXIS NOTES: I doubled the recipe and I'm glad I did. I used whole wheat pasta. This is absolutely fabulous.

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I love Chicken and the boys love mexican so we merged our two favs :).

Mexican Chicken Casserole

by MyRecipes.com

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup evaporated skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 1 ounce tortilla chips, crushed (about 6 chips)

Preparation

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

ALEXIS NOTES: I used fat free evaporated milk, Neufchâtel Cheese and whole wheat tortillas.

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesday at the Table and Delicious Dishes.

Manic Monday Meals ~ Chili Topped Cornbread Bites

Well Good Monday morning everyone :). It has been one heck of a weekend I don't think we even had a moment to breath. We got home late from tricker treating so it's a quick meal for my Monday post. Comments have been down so hopefully I'm not boring you with my recipes and family stuff. Let me know if you would like to see something changed.

Today I went to a Food Network Fav Sandra Lee for a quick recipe. As you all know my love of chili and then you add in corn bread I'm all over it!!

Ingredients

For Chili:

• 1 pound ground beef
• 1/2 medium onion, diced
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 tablespoons chili sauce
• 2 tablespoons tomato paste
• 1 (15-ounce) can tomato sauce
• Salt and freshly ground black pepper

For Corn Muffins:

• Cooking spray
• 2 1/2 cups Baking Mix, recipe follows
• 1 1/2 cups cornmeal
• 1/3 cup sugar
• 1 cup milk
• 3 eggs
• 6 tablespoons melted butter
• 1 teaspoon salt

ALEXIS NOTES: I used white corn meal since it's what I had on hand (this of course made Rick say that's not corn bread), OK don't fall off your chair I no LONGER by bisquick :) so I made up my own (flour, baking powder, salt, butter) and I used sugar substitute.

Have a wonderful day my friends, I want to thank you all for your time and stopping by it means the world to me! Much love =D.

Manic Monday Meals ~ Phyllo Dough Bake Off

I picked up Phyllo dough for a recipe a while back and then had it left over so you know me and my Google Search! I found two that were great, I loved them the boys were ok with them of course not HUGE Phyllo fans but they did eat it! :)

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First was almost like a quiche with a flaky top :)

Ingredients

• 1/2 cup butter, melted, divided
• 12 sheets phyllo dough (14 inches x 9 inches)
• 3 cups diced cooked chicken
• 1/2 pound sliced bacon, cooked and crumbled
• 3 cups frozen chopped broccoli, thawed and drained
• 2 cups (8 ounces) shredded cheddar or Swiss cheese
• 6 eggs
• 1 cup half-and-half cream or evaporated milk
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• Brush sides and bottom of a 13-in. x 9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter; repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.
• In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter; Repeat with remaining phyllo dough. Brush top with remaining butter.
• Bake, uncovered, at 375° for 35-40 minutes or until a thermometer reaches 160°. Let stand for 5-10 minutes before cutting. Yield: 12 servings.

ALEXIS NOTES: I switched out with the my now famous Turkey Bacon (it's a weekly staple), used freshed broccoli, Fat Free Evaporated Milk, 2% milk & low fat margarine.

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My next is a very moist meatloaf in a flaky crust. It's funny growing up I HATED meatloaf but now I seem to make it often just in different forms. Sorry mom but these have more flavor :).

Ingredients

---

• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano leaves
• dash garlic powder
• 2 tablespoons chopped onion
• 1/2 cup fine dry bread crumbs
• 1/4 cup half-and-half
• 1lb. ground beef
• 1 can (4 oz.) mushroom pieces, drained
• 1/3 cup shredded swiss cheese
• 1 pkg. (1 lb.) frozen phyllo (filo) Dough, Thawed (only part used)
• 1/4 cup melted butter or margarine

• How to make it

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  • Preherat oven to 375.F
  • In a large bowl, beat eggs. Stir in salt, black pepper, oregano, garlic powder, onion, 1/4 cup of the bread crumbs, and half-and-half. Add meat, mixing thoroughly. Stir in mushrooms an cheese.
  • On a damp cloth. lay one sheet of phyllo dough. Lightly brush with melted butter. Lightly sprinkle with some of the remaining bread crumbs. Spread second sheet on top. Repeat with butter and crumbs.
  • Shape meat mixture into a roll. Place at short end of buttered sheets, leaving 3/4 inch margin on each side.
  • Fold side edges over meat.
  • Lift end of cloth and roll meat up in the dough.
  • Repeat step 3, using 2 more sheets of dough.
  • Place wrapped meat at end of buttered sheets. Fold edges over. Roll up meat Place on greased jelly roll pan or other shallow pan.
  • Bake at 375.F for 1 hour or until light brown and crisp. Slice an serve.
  • Good served with : tomato sauce or sour cream seasoned with salt, pepper,grated onion and Dijon-style mustard.

ALEXIS NOTES: I use Italian bread crumbs, Fat Free Half & Half, Skipped the mushrooms not big fans here, used mozzarella cheese & half the phyllo.

Manic Monday Meals ~ The Cheeseburger Reinvented

As always trying to find different ways to make ground beef interesting. I thought these would be some great ideas. I loved them the boys did also, Rick not so much with the pickles so the 3rd recipe I left those out :).

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First I must share off an awesome new foodie blog The Daily Smash I came across you MUST check her out and say hi.

Cheeseburger Surprise Pockets

•1 dozen Frozen Rolls thawed but still cold.
•2 pounds ground beef
•1 small onion, minced
•2 cloves garlic, minced

•½ cup ketchup
•2 Tablespoons prepared mustard, (your favorite kind)
•2 Tablespoons Miracle Whip (Mayo if you prefer)
•¼ cup chopped dill pickles
•3 Tablespoons Parmesan Cheese
•6 Slices American or Velveeta Cheese (cut each slice in half)

Preheat oven to 400-degrees.Allow frozen rolls to thaw overnight in the refrigerator or 2-3 hours on the counter. Before making the filling remove the rolls from the bag, place on a baking sheet and loosely cover with plastic wrap.

In a large skillet brown beef, onion, and garlic until meat is brown and onion is transparent. Drain in a colander. Place remaining ingredients except the rolls and the American cheese in the skillet. Add the meat mixture, stir together and heat until warm.

On an unfloured board unroll each roll. Flatten or roll reach piece of roll dough until it is about half again the size it was to start with. Place one piece of cheese on the bottom half of the piece of dough, put 2 Tablespoons of the meat mixture on top of the cheese. Fold the top of the dough over the meat mixture and pinch all the sides together to seal. Place all buns on a greased or parchment lined baking sheet.

Bake about 15- 20 minutes until the buns are browned.

ALEXIS NOTES: I used refrigerator rolls & olive oil mayo. I think next time I'll make my own roll dough to make them a little thicker. I had hamburger mix left over so I can up with a round two (nod to Sandra Lee) recipe.

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Round two Recipe use the left over hamburger for a quiche!

Left over meat from previous recipes

6 Eggs

1 cup Milk or 1/2 & 1/2

1 cup Cheddar Cheese

1 Pie Crust

Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

ALEXIS NOTES: Well since I made this one up that is what I used ... hehe :)

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And last on our cheeseburger train is a yummy rice dish :).

Bacon Cheeseburger Rice

Ingredients

• 1 pound ground beef
• 1 3/4 cups water
• 2/3 cup barbecue sauce
• 1 tablespoon prepared mustard
• 2 teaspoons dried minced onion
• 1/2 teaspoon pepper
• 2 cups uncooked instant rice
• 1 cup shredded Cheddar cheese
• 1/3 cup chopped dill pickle
• 5 bacon strips, cooked and crumbled

Directions

1. In a large saucepan over medium heat, cook the beef until no longer pink; drain. Add water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

ALEXIS NOTES: I used brown rice in my rice cooker (not a instant rice girl), skipped the pickle for Rick and used turkey bacon instead (the whole package which probably didn't cut out to many calories but we love the taste of it now).