Low-Cost Recipes

Ingredients: 

 We found a recipe with this same name, but it was so bland when we tried it. It was disappointing, but had promise as a base. Taking it as inspiration, we came up with our own version, and it does not have many ingredients, so is good for a quick "I can't think of anything for dinner" kind of night.

Ingredients :

1lb ground beef, crumbled and drained

1 15 Oz can of either Southwest corn (with the peppers) or Fire roasted corn, drained.

1 10.5 Oz can Cheddar cheese soup

1 10.5 Oz can Golden Mushroom soup

Frozen French fries 

French fry seasoning 

In a standard casserole dish (13x9 in), mix the ground beef, soups, and drained corn until homogenous. Smooth evenly through the pan. Spread a layer of the French fries across the top. You should still be able to see the mixture through the fries. We have found that about 3/4ths of a bag will be almost too much. Sprinkle a little bit of the French fry seasoning across the top.

Bake for 40 minutes at 425, or until fries are done. Makes about 6 servings. 

1-1 1/2 lbs hamburger
1 16 oz jar chunky spaghetti sauce
2 eggs
1 cup Italian seasoned bread crumbs
1 package (16 oz) Mozzarella or Italian blend shredded cheese

Preheat oven to 350f
 In a mixing bowl, lightly beat the eggs. Add bread crumbs and 1/2 cup of spaghetti sauce. Mix thoroughly. Add meat to mixture and combine.
 Lay out a long piece of cling wrap, foil, or wax paper. On one end, place your loaf pan. Use this as a guide and roll out the meat mixture into a thin layer (max thickness of 1/2") that's as wide as the pan is long.
Spread 1 cup of sauce on top of the meat, leaving about an inch at the furthest edge (on the side that is as wide as the pan) clear of sauce. Sprinkle 3/4 of the bag of cheese on top of the sauce. Roll up the meat like a swiss roll, starting at the sauced end and ending at the empty end of the meat. Pinch the end closed, and place in loaf pan sealed side down.
 Bake for roughly 1 hour, checking for doneness. (Your mileage may vary, depending on your oven.)
When no longer pink in the center, remove from the oven, and spread the last 1/2 cup of sauce on top, followed by the last 1/4 of the package of cheese. Return to the oven for 5-10 minutes, until cheese is melted and bubbly.
 Serve with plain pasta (little to no sauce) and maybe broccoli or the "Florentine blend" of steamed vegetables.

 Note from daughter: My mom looks at me funny and blatantly says "No." when I offer to make this for her. She has never eaten it, but she says it sounds too weird for her. Honestly, it tastes like if a meatloaf and a meatball stuffed full of cheese had a food baby.
Since my immediate family won't eat it, I have references of a sort from friends, former significant others, and coworkers. My former roommates and an ex boyfriend would beg me to make this, and didn't understand why I didn't make it more often. A former coworker paid me $20 per meatloaf I made for him (maybe once a month) because, despite only having 5 ingredients, he insisted that I made it better than he ever could. Another coworker asked for the recipe, and reported that it passed the finicky toddler test. I figure if a 4 year old who won't eat anything but chicken nuggets wants more, it's got to be good.

1-1.5 lbs ground beef (can substitute the "Meatloaf Mix" of ground beef and pork some grocery stores sell)
2 eggs
1 cup plain bread crumbs
1/2-1 teaspoon worcestershire sauce (to taste)
1/2-1 teaspoon A-1 steak sauce (to taste)
1 tablespoon ketchup
1/2 cup ketchup

Preheat oven to 350f.
In a mixing bowl, crack and lightly beat 2 eggs. Add in the sauces and tablespoon of ketchup, and mix thoroughly. Gradually add bread crumbs until fully combined. Add in meat/meat mixture, and work together fully, avoiding clumps of bread crumb mixture.
Spray loaf pan lightly with cooking spray to prevent sticking (an important step if you use a draining loaf pan, like the Perfect Meatloaf Pan). Gently mold meat mixture into a loaf like shape that's an even thickness along it's length.
Bake for 1 hour. Check the loaf for doneness. Continue baking until no pink can be seen. Pull out of oven, and apply an even coat of the remaining ketchup on the top. Return to oven for another 5-10 minutes, or until ketchup turns into a glaze like substance and darkens.
Remove and serve. Feeds roughly 4 people, depending on how thick you cut the slices, and if people want seconds.

 Note from daughter: Out of my two meatloaf recipes, this is the one my mom likes. She looked at me funny when I pulled out the tin of bread crumbs, since she normally uses oats or bits of bread heels she's frozen, etc., but she actually liked this!

My preferred chili recipe is too spicey - or so my husband claims. This is the variation I came up for him to have on Chili Night in our household.

List of Ingredients:

• 1 pound ground beef; cooked; drained
• 3 cans of chili beans; do not drain
• 1 can diced tomatoes; do not drain
• 2 8-ounce cans tomato sauce
• 2 cups water
• 1/4 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup onion; chopped
• 1/4 cup green peppers; chopped
• 1 to 2 tablespoons chili powder

Preparation:

In a large dutch oven, combine all the ingredients and let simmer, over medium heat, for 30 to 45 minutes.

Servings: 6 to 8; depending on how heavy handed you are with the soup ladle.

Garnishments (optional): Sprinkle with Taco Blend Cheeses after dipping.

Family Rating: Hard to say since this is usually prepared for one person's tastes. However, considering the children, and my husband, usually finish off the leftovers the next day at lunchtime I will give this recipe a 4 out of 5 wanted seconds rating.

We have also nicknamed this recipe "Hair on the Chest Chili" due to it being too spicey for my husband's taste. Ok, we have a slightly weird sense of humor at times in my household.

List of Ingredients:

• 1 pound ground beef; cooked; drained
• 1 can of diced tomatoes with chilies; do not drain
• 3 cans of chili seasoned kidney beans
• 1 package of chili seasoning mix
• 2 8-ounce cans of tomato sauce
• 2 cups water
• 1/4 teaspoon black pepper
• 1/8 teaspoon minced garlic
• (optional)1/4 cup onions; chopped
• (optional)1/4 cup green peppers; chopped

Preparation:

In a large dutch oven combine all ingredients then simmer over medium, stirring occassionally, for at least 30 minutes although closer to 1 hour is better, in my opinion. Let it simmer, not come to a boil. Serve.

Servings: 6 to 8; depending on heavy-handed you are with the ladle.

Garnishments (optional): Sprinkle a small amount of cheddar cheese on top after dipping.

Family Rating: 5 out of 5 wanted seconds.

There are a multitude of variations on the Shepard's Pie recipe - here's one more for your collection.

List of Ingredients:

• 1 pound ground beef; cooked; drained
• 2 cans of french style green beans; drained
• 1 can of Cream of Chicken soup
• 1/2 teaspoon salt (optional)
• 1/8 teaspoon black pepper
• 2 cups mashed potatoes
• 1/2 cup french fried onions; divided
• 1/2 cup shredded cheddar cheese

Preparation:

In the skillet, over a low heat setting, combine the meat, soup, salt, pepper, 1/4 cup french fried onions, and green beans. When meat mixture is warm spread across the bottom of a greased 9 x 13 baking dish. After preparing the mashed potatoes, stir in 1/4 cup french fried onions then spread across the meat mixture in the baking dish. Sprinkle the cheddar cheese across the top.

Bake at 350 degrees for 20 to 25 minutes or until the casserole is bubbly and cheese is melted. Let stand for 5 minutes at least before serving.

Garnishment: (optional): None.

Servings: 6 to 8

Family Rating: 5 out of 5 wanted seconds.

Take the previous Sloppy Joe recipe, or use your own, and don't worry about buns!

Prepare sloppy joe meat mixture per instructions then spread across the bottom of a greased 13 x 9 baking pan.

List of Ingredients:

• 2 cups baking mis (i.e. Bisquick)
• 2 eggs; lightly beaten
• 1 cup milk

Preparation or Cooking Instructions:

Combine all ingredients and mix well. Pour over meat mixture. Bake at 400 degrees for 25 minutes or until golden brown.

Garnishments: (optional)

Before putting the baking mix batter across the top, sprinkle meat mixture with half a cup of shredded cheddar cheese. Another option is sprinkling a tablespoon of sesame seeds across the top of the baking mix batter before putting it in the oven.

Servings: 6 to 8.

Family Rating: 4 out 5 wanted seconds.

© Carol A. Wells

List of Ingredients:

• 1-1/2 pounds ground beef; cooked and drained
• 1/2 cup green & red peppers; chopped
• 1-1/2 cups corn (or 1 can; drained)
• 8 ounces tomato sauce
• 1/2 cup water
• 1 envelope Taco Seasoning mix
1/4 cup onions; chopped
• 2 8-1/2 ounces package corn bread/muffin mix
• 1/2 2.8 ounce can of french fried onions (optional)
• 1/2 cup shredded cheddar cheese

Preparation or Cooking Instructions:

Combine hamburger, corn, peppers, onions, tomato sauce, water, Taco Seasoning mix, and corn. Blend well then layer in a greased 13 x 9 baking pan.

Mix corn bread mix according to directions. Spread over hamburger and corn mixture.

Bake, uncovered, at 400 degrees for 20 minutes or until corn bread is done. Sprinkle with cheese and french fried onions. Bake for an additional 5 minutes or until cheese is melted. Let stand for 5 minutes before cutting and serving.

Garnishments: (optional)

None.

Servings: 6 to 8, depending on if any side dishes are served.

Family Rating: 4 out 5 wanted seconds.

© Carol A. Wells

List of Ingredients:

• 1-1/2 pounds ground beef
• 3/4 cup green peppers; chopped
• 2 cups tomato sauce; divided
• 1/2 cup onions; chopped
• 2 cups long grain rice; cooked
• 1 cup bread crumbs
• 1-1/4 cups shredded cheddar cheese; divided
• 1/4 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 teaspoons salt

Preparation or Cooking Instructions:

Combine ground beef, bread crumbs, 1/2 cup chopped green peppers, onion, 1/2 teaspoon salt, and 1 cup of tomato sauce; Mix well. Divide in half. Pat hamburger mixture, across bottom and up the sides, of two 9-inch pie pans. Set aside.

Combine rice, 1 cup tomato sauce, 1/4 cup chopped green peppers, 1/2 teaspoon salt, and 3/4 cup shredded cheddar cheese. Spoon rice mixture into the meat shells.

Cover with foil and bake for 25 minutes at 350 degrees. Carefully drain fat from the pans, top each meat pie with 1/4 cup of shredded cheddar cheese, then bake for an additional 10 to 15 minutes. Carefully drain fat from pans, slice pies, then serve.

Garnishments: (optional)

None

Servings: 8 to 12; depending on if you have any side dishes, or not, with the meal.

Family Rating: 4 out 5 wanted seconds.

© Carol A. Wells

List of Ingredients:

• 2 pounds ground beef; cooked and drained
• 1/2 cup green peppers; chopped
• 1/4 cup onions; chopped
• 1 cup instant long grain rice; uncooked
• 28 ounces diced tomatoes; do not drain
• 1 can cream of tomato soup; undiluted
• 2 tablespoons light brown sugar; packed
• 1/4 cup sugar
• 1-1/2 tablespoons Worcestershire sauce
• 1-1/2 teaspoons hot pepper sauce
• 3-1/2 cups of water
• 8 ounces tomato sauce
• 1-1/2 cups frozen corn (or 11 ounces canned corn; drained)

Preparation or Cooking Instructions:

Combine all ingredients, except for the rice, into a large dutch oven. Bring to a boil then reduce heat to medium. Cover and let simmer for 40 minutes.

Add uncooked rice, cover, and simmer for 10 to 15 more minutes or until the corn and green peppers are tender.

Garnishments: (optional)

After dipping into a bowl, sprinkle with shredded Mild Cheddar.

Servings: 6 to 8, depending on how heavy-handed you are with the soup ladle.

Family Rating: 4 out 5 wanted seconds.

© Carol A. Wells

List of Ingredients:

• 1 pound ground beef; cooked and drained
• 1/4 cup green peppers; chopped
• 1/4 cup onions; chopped
• 28 ounces diced tomatoes; do not drain
• 1/3 cup ketchup
• 2 tablespoons yellow or brown mustard
• 1/4 cup light brown sugar; loosely packed
• 1 envelope taco seasoning mix
• 1/4 cup water
• 1/2 teaspoons black pepper
• 1/2 teaspoon salt
• 1/8 teaspoon minced garlic

Preparation or Cooking Instructions:

Combine all ingredients into a large skillet. Bring to a boil then reduce heat to low-medium. Cover and let simmer, checking frequently, for 20 minutes or until the sauce thickens.

Garnishments: (optional)

After dipping onto a bun, sprinkle top with shredded Mild Cheddar or Monterrey Jack & Colby blend cheeses.

Servings: 8 sandwiches.

Family Rating: 4 out 5 wanted seconds.

© Carol A. Wells

List of Ingredients:

• 1-1/2 to 2 pounds ground beef; cooked and drained
• 2 cups green peppers; chopped
• 3 cups long grain rice; cooked
• 28 ounces diced tomatoes; do not drain
• 24 to 28 ounces tomato sauce
• 1/4 cup light brown sugar; packed
• 2 teaspoons sodium-free, or low-sodium, beef bullion
• 1 to 1-1/2 teaspoons salt
• 1-1/2 teaspoons black pepper
• 10 cups of water

Preparation or Cooking Instructions:

Combine all ingredients into a large pot. Bring to a boil then reduce heat to medium. Cover and let simmer for 45 minutes to 1 hour; or until green peppers are tender.

Garnishments: (optional)

After dipping into a bowl, sprinkle with shredded Mild Cheddar or Monterrey Jack & Colby blend cheeses.

Servings: 8 to 10, depending on how heavy-handed you are with the soup ladle.

Family Rating: 4 out 5 wanted seconds.

© Carol A. Wells