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This is a great way to dress up boring broccoli, or to get your kids to eat it! The garlic and lemon juice really compliment the broccoli. Just don't go overboard. A little goes a long way. Enjoy!
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GARLIC BROCCOLI SPEARS
YIELDS:: 4 servings
Ingredients:
- 1 pound fresh broccoli, cut into spears
- 2 tablespoons olive or vegetable oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions:
1.) Place the broccoli in a saucepan with a small amount of water; cover and cook until crisp-tender.
2.) Meanwhile, combine remaining ingredients.
3.) Drain broccoli and place in a serving dish; add lemon mixture and toss to coat. Serve immediately.
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This dish is a taco-flavored spaghetti featuring Morning Star Farms Recipe Crumbles. Meat eaters won't be able to tell the difference. This is a huge hit in my house. It's inexpensive, easy, and takes very little time to make. Enjoy!
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VEGETARIAN MEXICAN SPAGHETTI
YIELDS: 4 servings
Ingredients:
- 1 pkg. Morning Star Farms Recipe Crumbles
- 1 12 oz. can Tomato Sauce
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 1 tbsp. vegetable oil
- 4 cups water
- 8 oz. Spaghetti
- 1 pkg. taco seasoning
- ½ cup grated cheddar cheese, optional
Directions:
1.) Sautee onions, peppers, and veggie crumbles in a large skillet with vegetable oil until veggies are tender and crumbles are thawed.
2.) Add water, tomato sauce, taco seasoning and spaghetti.
3.) Bring to a boil, reduce heat to simmer and cook for 15-20 minutes or until spaghetti is done.
4.) Top with cheddar cheese, if desired, and serve.
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These potato "tacos" are delicious! They are not low-fat in any way so if you're watching your weight, they might not be for you. If you want an extremely inexpensive and great tasting dish, you have got to try these.
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POTATO TACOS
YIELDS: 10 Servings
Ingredients:
- 5 large potatoes, peeled and chopped
- 1/4 cup milk
- 1 bunch green onions, chopped
- 1 1/2 cups shredded cheddar cheese
- 10 corn tortillas
- Vegetable oil for frying
Directions:
1.) Bring a large pot of salted water to a boil; add potatoes and cook until tender, about 15 minutes.
2.) Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth.
3.) Stir in onions and cheese; mix well.
4.) Spoon 2 heaping tsp. of potato mixture into the center of each tortilla and fold in half.
5.) In a large skillet, add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy and drain on paper towels.
TIPS:
These are not very good cold, so if there are left-overs, place them in the oven for a few minutes to warm before eating. Don't microwave or the tortillas will lose their crispiness.
SERVING SUGGESTION:
Serve with ranch dressing for dipping. This is the BEST way to eat them. They are dry without some sort of topping so if you don't have ranch, try salsa or sour cream.
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BUDGET METER:
$2.05 - 5 large potatoes
$0.06 - 1/4 cup milk
$0.89 - 1 bunch green onions
$1.79 - 1 1/2 cups shredded cheddar cheese (Store Brand)
$1.69 - 10 corn tortillas
$0.48 - Vegetable oil for frying
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$6.96 - Recipe Total
$0.70 - Price Per Serving
NOTE: All prices are calculated based on the least expensive ingredients available to me locally. Your price may vary slightly but should give you a good idea of what you're facing.
These baked zucchini sandwhiches are easy to make, inexpensive and delicious. They are a vegetarian take on meat-based grinders often found in restaurants and sandwich shops.
Everyone loves these grinders and they're even great as left-overs. My family loves to eat them cold the next day
[ Click here to read more ]
In my previous post, I detailed a veggie burger recipe that calls for breadcrumbs. You can save a few bucks if you make your own and it's surprisingly easy to do. It's also a nice alternative when you don't want to run to the market just for breadcrumbs.
[ Click here to read more ]
Pre-packaged veggie burgers can be a burden on your wallet. In my area, they cost more than $4.00 for a box of 4 burgers. If you are on a tight food budget, or just like to get the most for your money, you'll love this recipe.
I found it in the back of an old magazine while cleaning out my dad's storage room one day. I decided to try it out and I was amazed. Even my meat-eating father (who normally scorns vegetarian food) thought they were delicious
[ Click here to read more ]
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