Welcome back the Pantry Challenge Week 3 hosted by Life As Mom. Are you cleaning out your pantry, how about your freezer? Due to limits in my storage and budget, I keep a sparse pantry and freezer, but I would like to share some great tasting recipes that will use up some staples and stretch a dollar.
This week I bought 45 items and spent $94.24 which is under my $100 grocery and consumable budget I have for my family of four. I used coupons for coffee, cereal, and turkey sausage. The rest of my purchases were either perishables or generic items.
Here's what cooking at my house!
I am on California girl by birth, so I did not grow up with the tradition of eating black-eyed peas for New Years. However, I live in Virginia now, and my husband LOVES Southern cooking. He enjoys all things fried, which for health reasons, I do not cook often. He also loves Southern staples such as sweet tea, collards,and blacked-eyed peas.
So, here is my version of black-eyed peas. It's not the traditional way of cooking them but my family loves them, especially my five year old. This recipe makes enough for two meals with plenty of leftovers to freeze.
- 1 pkg. dried black-eyed peas
- 1 lb. smoked turkey sausage
- 1 can-28 oz. diced tomatoes
- water, use empty diced tomatoes can, and fill it halfway
- 1 chicken bouillon cube
- 1 can-diced green chiles
- 1 T dried basil
- 1 T dried oregano
Place dried peas in a large bowl, cover with water and let set overnight. Rinse the peas and place in a crock pot. Cut up turkey sausage in bite-sized pieces and add to crock pot. Add diced tomatoes, water, bouillon, chiles, spices, and stir. Cover crock pot and cook on low for 8 hours. Serve over cooked rice with a salad.
Pork (or Beef) Stew
I use pork in this stew because my husband likes the taste of pork and it is half the price of beef. Either meat is delicious in the dish, and is great for cold weather. Perfect one dish meal for an evening meal outside around our fire pit. Roast marshmallows for dessert!
- 2 lbs. pork sirloin or beef stew meat, cut into bite-sized pieces
- canola oil
- 4 T flour
- 1 large onion, chopped
- 4 garlic cloves, minced
- 6 cups low-sodium vegetable cocktail juice
- 1 cup water
- 1 tsp. basil
- 1 tsp. marjoram or thyme
- 1 cube beef bouillon
- 4 stalks of celery, chopped
- 4 large carrots, chopped
- 4 large russet potatoes, peeled and chopped
In a heavy pot or Dutch oven, pour small amount of oil, and heat. Place flour and meat in heavy plastic bag, and shake. Cook meat, onion and garlic in oil, careful not to burn garlic. Once meat is no longer pnk, add juice, water and spices. Bring to a boil, turn heat down low, cover and cook for one hour. Add vegetables, stir, cover and cook for another hour.
Baked Penne or Ziti
This is my husband's recipe, talk about comfort food with a salad and a glass of red wine. This recipe makes enough for two meals for us, and tastes better the second time.
- 1 pkg. whole wheat ziti or penne, cooked according to package directions
- 1 jar or can of purchased pasta sauce or three cups of homemade marinara sauce
- 1 egg
- 8 oz. of ricotta
- 1-2 cup shredded mozzarella
Grease a 13 X 9 lasagna pan, set idea. Cook and drain pasta, set aside. In large bowl, beat egg and ricotta. Mix in the sauce and 1/2 cup of mozzarella. Once all is well blended, add noodles and gently mix until noodles are coated with the sauce. Place mixture in 13 X 9 lasagna pan, sprinkle the remaining mozzarella cheese on top, ensure the noodles are fully covered. Cover with tin foil and cook in a 350 degree F oven for 40-45 minutes. Uncover, and cook five more minutes or until cheese is slightly browned, careful not to burn the noodles.