Saturday, May 30, 2009

Peppery Pork Chops

Start to Finish: 25 minutes

2 teaspoons paprika
1 teaspoon garlic salt
1/2 teaspoon black pepper
4 pork loin chops, cut 3/4 inch thick
Dairy sour cream

In a small bowl stir together paprika, garlic salt, and pepper. Rub each chop with paprika mixture. Place chops on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 minutes. Turn chops and broil for 7 to 9 minutes more or until juices run clear (160F). Serve with sour cream.

Servings: 4

Notes: I've never had a pork chop taste better. I really liked this seasoning. It was spicy, but not too spicy and Katie ate quite a bit of hers (she does like spicy though). We forgot to use the sour cream, and it tasted good without any dressing to dip it in.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 246 cal., 12 g total fat (5 g sat. fat), 87 mg chol., 310 mg sodium, 2 g carbo., 0 g fiber, 31 g pro. Daily Values: 17% vit. A, 2% vit. C, 5% calcium, 7% iron

Wednesday, May 27, 2009

Middle Eastern Pitas

Start to Finish: 10 minutes

4 pita bread rounds, halved crosswise
12 ounces thinly sliced deli roast beef
1/2 cup plain yogurt
1/2 cup chopped cucumber

Place roast beef in pitas. In a small bowl stir together yogurt and cucumber, spoon over roast beef in pitas.

Servings: 4

Notes: This is really tasty on a hot day. A good variation on sandwiches. The plain yogurt and cucumber together with the roast beef is delicious. Make sure you eat the pitas fast or freeze them if you are not planning on making this meal for over two days, as the pitas go bad quickly!

Variations: This recipe in the book actually calls for 7 or 8 ounces of roasted garlic flavored hummus, but we're not big fans of hummus, even though I like garbanzo beans. So, if you want to make your own or buy hummus you can add it to the pitas, but we do it without.

Estimated Price: $10 (quadrupled recipe)

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 380 cal., 10 g total fat (3 g sat. fat), 82 mg chol., 427 mg sodium, 39 g carbo., 1 g fiber, 34 g pro. Daily Values: 2% vit. A, 12% vit. C, 3% calcium, 21% iron

Sunday, May 24, 2009

Taco Pizza

Start to Finish: 30 minutes

8 ounces lean ground beef and/ or bulk pork sausage
1 medium green sweet pepper, chopped (3/4 cup)
1 11-1/2 ounce package refrigerated corn bread twists
1/2 cup purchased salsa
3 cups shredded taco cheese (12 ounces)

1) In a skillet cook beef and pepper over medium heat until meat is brown; drain. Set aside.
2) Unroll corn bread dough (do not separate into strips). Press dough into the bottom and up the edges of a greased 12-inch pizza pan. Spread salsa on top of dough. Sprinkle with meat mixture and cheese. Bake in a 400 degree F oven about 20 minutes or until bottom of crust is golden brown. Cut into wedges.

Servings: 6-8

Notes: This was really good. I might use corn bread for pizza dough more often! There are so many options with pizza, and Katie devoured this one, as did Aubrey!

Variations: I could not find refrigerated corn bread at the store. So, I bought two .49 boxed corn bread mixes. I cooked the corn bread for 12-15 minutes in a 9x13 pan, added the toppings, and then cooked for five more minutes, checking to make sure the corn bread was golden brown. We also were out of salsa so we used spaghetti sauce, and it was really good. You can use whatever toppings you want, but I liked the combination of ground beef and green peppers.

Estimated Price: $7.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 465 cal., 30 g total fat (15 g sat. fat), 73 mg chol., 870 mg sodium, 27 g carbo., 1 g fiber, 22 g pro. Daily Values: 16% vit. A, 26% vit. C, 31% calcium, 13% iron

Thursday, May 21, 2009

Pepperoni- Pizza Potatoes

Start to Finish: 25 minutes

4 medium potatoes
1 jar pizza sauce (8 ounce)
3-1/2 ounces slices pepperoni
3/4 cup shredded mozzarella cheese (3 ounces)

1) Scrub potatoes and pierce with a fork. Arrange about 1 inch apart in a microwave safe plate. Microwave for 12 to 18 minutes or until tender, turning potatoes over after 6 minutes. Remove from microwave. Cover potatoes with foil; let stand for 6 minutes.
2) Meanwhile, in a microwave safe bowl, combine pizza sauce and pepperoni. Cover with vented microwave safe plastic wrap. Microwave for 3 to 4 minutes or until heated through, stirring after 2 minutes.
3) Cut each potato open. Spoon pepperoni mixture over each potato. Sprinkle with cheese. Return to microwave oven. Microwave for 2 to 3 minutes or until the cheese melts.

Servings: 4

Notes: This was out of the "Just for Kids" section of the cookbook, but when we made it my husband said "this is really good!" We always have potatoes and this was a tasty way to eat them. And, yes, our two children enjoyed it as well.

Variations: I used spaghetti sauce instead of pizza sauce. Really you can use any toppings or cheese that you like. Also, if you mashed the potatoes or had them cut thin the toppings would be less likely to slide off.

Estimated Price: $9* (for a tripled recipe)
*This actually could be a lot less expensive as well. A ten pound bag of potatoes is usually $1.98. A jar of spaghetti sauce is not too expensive and if you just had cheese or on hand ingredients for toppings you are barely spending anything.

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per Serving: 366 cal., 16 g total fat (7 g sat. fat), 32 mg chol., 611 mg sodium, 42 g carbo., 5 g fiber, 16 g pro. Daily Values: 16% vit. A, 61% vit. C, 20% calcium, 25% iron

Tuesday, May 19, 2009

Saucy Meatball Sandwich

Start to Finish: 20 minutes

1-1/4 pounds frozen cooked Italian style meatballs (18)
1 jar pasta sauce (26-28 pounds)
1/2 cup coarsely chopped onion (1 medium)
6 hoagie buns, split and toasted
1 cup shredded Italian-style cheese blend (4 ounces)

In a large saucepan combine the frozen meatballs, pasta sauce, and onion. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until meatballs are heated through, stirring occasionally. Spoon hot meatball mixture into split buns. Spoon any remaining sauce over meatballs. Sprinkle with cheese.

Servings: 6

Notes: This was so good. Great dinner on a somewhat chilly spring day.

Variations: I made the meatballs from scratch and we did not actually toast the hoagie buns.

Estimated Price: $15 (unless you have ingredients to make the meatballs from scratch, then $8.00)

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per serving: 802 cal., 36 g total fat (14 g sat. fat), 74 mg chol., 2,293 mg sodium, 88 g carbo., 9 g fiber, 32 g pro. Daily Values: 8% vit. A, 9% vit. C, 27% calcium, 36% iron


I had a recipe that called for frozen meatballs and after looking in the grocery store and deciding that I didn't want to spend $9 on something I probably had the ingredients to make at home I decided to look up a recipe online and try it out. I found this recipe on and I liked how they turned out. We had some polish sausages left over from a barbecue so I just ground up that for the sausage.

1 lb lean or extra lean ground beef
1/2 lb bulk Italian sausage
1/3 cup fine dry bread crumbs
3 med cloves garlic
1 scant tsp salt
1 tsp dried leaf basil
1 med onion, finely chopped
1 large egg
1/3 c grated Parmesan cheese
2 tablespoons water, or as needed
1/8 teaspoon ground black pepper

1) Line a shallow baking pan with foil and oil the pan.
2) Mix ingredients and shape into 1-1/2 to 2 inch diameter meatballs.
3) Broil 8 inches away from heat for 10 minutes; turn over and broil for 10 minutes more.

Saturday, May 16, 2009

Italian Pizza Burgers

Start to Finish: 25 minutes

4 (3-3/4 oz) purchased uncooked hamburger patties
4 (3/4-inch) slices sourdough bread
1 cup purchased mushroom pasta sauce
1 cup shredded provolone or mozzarella cheese
2 tablespoons thinly sliced fresh basil
1) Place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 10 to 12 minutes or until done (160 degrees F), turning once. Add the bread slices to broiler pan the last 2 to 3 minutes of broiling; turning once to toast evenly.
2) Meanwhile, in a medium saucepan cook pasta sauce over medium heat, stirring occasionally, until heated through. Place 1 patty on each bread slice. Spoon pasta sauce over patties; sprinkle with cheese. Broil for 1 to 2 minutes more or until cheese is melted. Top with basil.

Servings: 4

Notes: I really liked this. with all of the summer meals, this was a nice variation on a hamburger. Plus, we are huge fans of sourdough bread. Due to the sourdough bread and hamburger patties, it was a little more expensive, but well worth it.

Variations: You could use any type of cheese or pasta sauce, really. I think sauteed mushrooms would taste good on it as well, and I'm not a huge mushroom fan.

Estimated Price: $10.00

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per serving: 504 cal., 30 g total fat (13 g sat. fat), 96 mg chol., 815 mg sodium, 27 g carbo., 2 g fiber, 30 g pro., Daily Values: 18% vit. A, 13% vit. C, 26% calcium, 18% iron

Friday, May 15, 2009

Honey-Chicken Sandwiches

Start to Finish: 20 minutes

3 tablespoons honey
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 small red onion, halved and thinly sliced (1/3 cup)
12 ounces thinly sliced cooked chicken, halved crosswise
4 purchased croissants, halved horizontally and toasted

1. In a medium skillet combine honey, thyme, and red onion. Cook and stir over medium-low heat until warm (do not boil). Stir in chicken; heat through. Serve in croissants.

Servings: 4

Notes: The honey made this a sweet sandwhich, which tasted delicious. The onions were not overpowering and the chicken was very tender. Yummy!

Variations: I broiled and shredded chicken instead of using thinly sliced chicken. Also, I do not like red onions so I used yellow onions. Also, I actually am not fond of the texture of onions, but can handle chopped onions so I chopped the yellow onions instead of thinly slicing them.

Estimated Price: $5.00*
*If you make your own croissants, which I did. Otherwise, a 4 pack of croissants will cost you $3.49, unless you get them on a day old shelf at the bakery. So, then the cost would be around $8.50.

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per serving: 445 cal., 18 g total fat (8 g sat. fat), 118 mg chol., 498 mg sodium, 40 g carbo., 2 g fiber, 29 g pro. Daily Values: 7% vit. A, 2% vit. C, 4% calcium, 13% iron

Thursday, May 14, 2009


Prep. Time: 40 minutes
Cook Time: 15 minutes

Start to finish: 8 hours 20 minutes

1-1/4 teaspoons active dry yeast
3 tablespoons warm water (110 degrees F)
1 teaspoon white sugar
1-3/4 cups all purpose flour
2 teaspoons white sugar
1-1/2 teaspoons salt
2/3 cup warm milk
2 tablespoons vegetable oil
2/3 cup unsalted butter, chilled
1 egg
1 tablespoon water

1) Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
2) Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
3) Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
4) To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
5) Bake in a preheated 475 degrees F oven for 12 to 15 minutes.

Servings: 12

Notes: Very time consuming, but when 4 croissants cost $3.49 at the supermarket if you have the time it is worth it. They turned out flaky, but I didn't get them quite as big as they should be. This was my first time making croissants though; I'm sure next time it will be better. I had all of these ingredients in my kitchen.

Wednesday, May 13, 2009

Burrito Casserole (or Burrito Truc)

In French, when you can't think of a name for something you call it a truc (rhymes with nuke). A lot like we do in the U.S. to call something a dohickey or a thing-a-me-bob. This recipe is a really simple one that we just threw together a number of years ago and loved it. It rates on the same level of easiness as making toast or peanut butter and jam sandwich.

Start to finish: 35 - 45 minutes

1 (10 pack) pkg. frozen burritos
1 ctn. sour cream
1 jar salsa
Cheddar cheese

Place burritos in a casserole dish. Spread sour cream over burritos. Pour salsa over sour cream. Grate cheddar cheese and sprinkle over top. Bake at 350 degrees until cheese is bubbly, about 45 minutes. Use as little or as much of the ingredients as you want.

Servings: 5-6

Notes: We make this meal a lot. It is quick and tastes good. The kids love it!

Variations: We use about 1 cup sour cream, 1-2 cups salsa, and 1-2 cups cheddar cheese. Just enough to spread each ingredient over the top.

Estimated Price: $7.00

Cookbook: Simply the Best Recipes (FW 5th and 8th Ward Church Cookbook)
Nutrition Facts per serving: Calories 440, 23 g total fat (10.5 g saturated fat), 50 mg chol., 1135 mg sodium, 39 g carbo., 2 g fiber, 17 g pro. Daily Values: 14% Vit. A, 3% Vit. C, 26% calcium, 15% iron

Tuesday, May 12, 2009

Bow Ties with Sausage and Sweet Peppers

Start to Finish: 25 minutes

8 ounces dried bow tie pasta
1/4 pound fresh spicy Italian sausage links
2 medium sweet peppers, cut into bite sized pieces
1/2 cup vegetable broth or beef broth
1/4 teaspoon coarsely ground black pepper

1) Cook pasta according to package directions. Meanwhile, cut sausage into bite-sized pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain off fat.
2) Add broth and black pepper to skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Drain pasta. Toss pasta with sausage mixture.

Servings: 4

Notes: Most pasta dishes without actual sauce, my husband thinks are too dry, but not this dish. The spicy sausage was delicious, especially with the compliment of the beef broth.

Variations: We used "Fred Meyer Ground Hot Sausage" instead of sausage links. Very spicy and yummy!

Estimated Price: $6.00 (with the recipe doubled)

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per serving: 479 calories, 22 g total fat (8 g saturated fat), 111 mg chol., 713 mg sodium, 45 g carbo., 3 g fiber, 21 g pro. Daily Values: 65% vit. A, 160% vit. C, 4% calcium, 18% iron