Crock-tober Day 12: Slow Cooker Taco Meat

Slow Cooker Taco Meat

20 slow cooker recipes in 20 days

Click HERE to see video if it’s not working for you. 

Dinner is done today! See how easy it is to pop dinner in Mrs. Potts (definitely check us out on Facebook Live as well where you can check out reader’s comments ~ I love hearing from you!), and join me as we cook real food for our family all month long this Crock-tober.

 

Check out the full recipe for Slow Cooker Taco Meat over HERE, and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE. I’ll pop in later today with a pic when dinner’s done and would love for you to share this with anyone you know who struggles to get dinner on the table too. 🙂
Crocktober - I'd Love This!

Happy Crocktober! 

 

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Crock-tober Day 11: Slow Cooker Chicken & Dumplings

Passionate Penny Pincher CROCK-TOBER Slow Cooker Chicken & Dumplings

20 slow cooker recipes in 20 days

Click HERE to see video if it’s not working for you. 

I’m so excited to have my family’s all time favorite dinner done today! See how easy it is to pop dinner in Mrs. Potts (definitely check us out on Facebook Live as well where you can check out reader’s comments ~ I love hearing from you!), and join me as we cook real food for our family all month long this Crock-tober.

Slow Cooker Chicken & Dumplings

 
Check out the full Slow Cooker Chicken & Dumplings recipe over HERE, and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE. I’ll pop in later today with a pic when dinner’s done and would love for you to share this with anyone you know who struggles to get dinner on the table too. 🙂
Crocktober - I'd Love This!

Happy Crocktober! 

 

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Crock-tober Day 10: Slow Cooker Salisbury Steak

Passionate Penny Pincher CROCK-TOBER

20 slow cooker recipes in 20 days

Click HERE to see video if it’s not working for you. 

I’m so excited to have dinner done today! Today’s dinner is one of my hubby’s favorites, and I love knowing what’s on the menu plan already for the day.  See how easy it is to pop dinner in Mrs. Potts (definitely check us out on Facebook Live as well where you can check out reader’s comments ~ I love hearing from you!), and join me as we cook real food for our family all month long this Crock-tober.
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Check out the full recipe over HERE, and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE. I’ll pop in later today with a pic when dinner’s done and would love for you to share this with anyone you know who struggles to get dinner on the table too. 🙂
Crocktober - I'd Love This!

Happy Crocktober! 

 

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Crock-tober Day 9: Buffalo Chicken Sliders

Passionate Penny Pincher CROCK-TOBER

Click HERE to see video if it’s not working for you. 

I’m so excited to have dinner done today! See how easy it is to pop dinner in Mrs. Potts (definitely check us out on Facebook Live as well where you can check out reader’s comments ~ I love hearing from you!), and join me as we cook real food for our family all month long this Crock-tober.

 

Not only has Crock-tober made me feel so much more organized when it’s come to menu planning, it’s helped me save $100 each week too ~ I. love. that. 🙂
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Check out the full recipe over HERE, and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE. I’ll pop in later today with a pic when dinner’s done and would love for you to share this with anyone you know who struggles to get dinner on the table too. 🙂
Crocktober - I'd Love This!

Happy Crocktober! 

 

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Crock-tober Day 8 + When You Really Just Mess Up

Passionate Penny Pincher CROCK-TOBER

Click HERE to see video if it’s not working for you. 

I’m so excited to have dinner done today! However, making dinner on Facebook Live today was nothing short of a hot mess, so I decided not to share the video over here. instead you can see above how I tried out the Silhouette Cameo today – it’s on sale for a crazy price, so grab one while it’s on sale today only if you’ve been looking for one of these!

 

 

I’m not gonna lie ~ doing these FB live videos is hard for me, and here’s what this morning’s schedule at our house looked like before going live:

  • 5:00 AM – wake up
  • 5:20 AM – head to gym (looking good, right?) 🙂
  • 6:20 AM – leave class at gym early to run by Kroger on way home because we needed gluten free taco shells and graham crackers as we’re making dinner tonight for company
  • 6:45 AM – at Kroger. No gluten free graham crackers. Forgot that corn tortillas are gluten free. Gr.
  • 6:50 AM – phone call from daughter that she needs me home now to take her to school for science group – race home – pick up 2 cute kids. Drive to school. 🙂
  • 7:10 AM – remember next kiddo has to be at school early today – hurry to shower – hurry to get dressed – hurry to brush hair – HURRY. 🙂
  • 8:02 AM – drop off next kiddo at school, hurry to Fresh Thyme to hunt down gluten free stuff and a few bargains
  • 8:32 AM – no bargains at Fresh Thyme (really?) but everything gluten free was there 🙂
  • 8:55 AM – race home to start dinner – get ingredients ready for FB live, except everything I kinda forgot everything we needed for dinner. (Dessert was good though, so it’s okay, right?)
  • 9:30 AM – press the button to go live on FB ~ yikes 🙂
  • 9:33 AM – realize I so do not have my act together ~ then my dog starts losing it because the garbage truck’s here while a few thousand folks watch me scramble. Not fun. 
  • 10:00 AM – decide I’m never ever never going to be cut out to be a famous cook, and really have no business doing FB live at all, but the reality is Facebook allows live videos to be seen more than anything else so I decide not to crawl up in a ball and cry although I’d really love to.  If all else fails, at least maybe I can encourage you that you’re not the only one having a messy day! 🙂

 

Yup – so if you want to see the end result of that mess, head on over HERE. 

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However, I didn’t quit (CAN I JUST TELL YOU HOW BADLY I WANTED TO QUIT?) and as promised shared how easy it is to make fun stuff with the Silhouette Cameo that’s on sale today for it’s lowest price ever. If you’ve been waiting for this thing I’d hurry and grab it today, it’s selling for $20 less than I paid on it’s lowest sale price ever and a crazy good deal.

 


And… you can check out the full recipe over HERE for these chicken tacos (my house smells amazing right now!) and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE.
Crocktober - I'd Love This!

Happy Crocktober . . . WHEW! 🙂 

 

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Crock-tober Day 7: Slow Cooker Spaghetti With Meatballs

Passionate Penny Pincher CROCK-TOBER

Slow Cooker Spaghetti with Meatballs

Click HERE to see video if it’s not working for you. 

I’m so excited to have dinner done today! While this definitely isn’t a big fancy dinner, it keeps you out of the drive-thru lane, and in under 3 minutes you can get dinner done. Success!
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Check out the full recipe over HERE, and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE. I’ll pop in later today with a pic when dinner’s done and would love for you to share this with anyone you know who struggles to get dinner on the table too. 🙂
Crocktober - I'd Love This!

Happy Crocktober! 

 

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Crock-tober Day 6: Best Ever Slow Cooker Roast (+ My Favorite Scarf!)

Passionate Penny Pincher CROCK-TOBER

 

20 slow cooker recipes in 20 days

Click HERE to see video if it’s not working for you. 

I’m so excited to have dinner done today!  This slow cooker pot roast is one of my absolute favorite recipes, and I hope you love it too.

 

See how easy it is to pop dinner in Mrs. Potts (definitely check us out on Facebook Live as well where you can check out reader’s comments ~ I love hearing from you!), and join me as we cook real food for our family all month long this Crock-tober.
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Check out the full recipe over HERE, and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE. I’ll pop in later today with a pic when dinner’s done and would love for you to share this with anyone you know who struggles to get dinner on the table too. 🙂
Crocktober - I'd Love This!

Happy Crocktober! 

 

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Crock-tober Day 5: Slow Cooker White Chicken Chili + Homemade Bread

Passionate Penny Pincher CROCK-TOBER

 

20 slow cooker recipes in 20 days

Click HERE to see video if it’s not working for you. 

I’m so excited to have dinner done today! See how easy it is to pop dinner in Mrs. Potts (definitely check us out on Facebook Live as well where you can check out reader’s comments ~ I love hearing from you!), and join me as we cook real food for our family all month long this Crock-tober.
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Today we’re making Slow Cooker White Chicken Chili with Homemade Bread ~ so simple and in under 10 minutes dinner was done. 

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Check out the full recipe over HERE, and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE. I’ll pop in later today with a pic when dinner’s done and would love for you to share this with anyone you know who struggles to get dinner on the table too. 🙂
Crocktober - I'd Love This!

Happy Crocktober! 

 

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Crock-tober Day 4: Slow Cooker Ranch Pork Chops

Passionate Penny Pincher CROCK-TOBER Slow Cooker Ranch Pork Chops

 

 

Click HERE to see video if it’s not working for you ~ be patient, the sound at the beginning of the video was not working correctly, sorry guys! 

I’m so excited to have dinner done today! See how easy it is to pop dinner in Mrs. Potts (definitely check us out on Facebook Live as well where you can check out reader’s comments ~ I love hearing from you!), and join me as we cook real food for our family all month long this Crock-tober.

 

This is one of our family’s favorite recipes, but I haven’t made it in ages ~ hoping your family loves it as much as mine does!

 

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Check out the full recipe over HERE, and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE. I’ll pop in later today with a pic when dinner’s done and would love for you to share this with anyone you know who struggles to get dinner on the table too. 🙂
Crocktober - I'd Love This!

Happy Crocktober! 

 

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Crock-tober Day 3: Slow Cooker Rigatoni

Passionate Penny Pincher CROCK-TOBER

20 slow cooker recipes in 20 days

Click HERE to see video if it’s not working for you. 

I’m so excited to have dinner done today! See how easy it is to pop dinner in Mrs. Potts (definitely check us out on Facebook Live as well where you can check out reader’s comments ~ I love hearing from you!), and join me as we cook real food for our family all month long this Crock-tober.
slow-cooker-rigatoni
Check out the full recipe over HERE, and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE. I’ll pop in later today with a pic when dinner’s done and would love for you to share this with anyone you know who struggles to get dinner on the table too. 🙂
Crocktober - I'd Love This!

Happy Crocktober! 

 

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Crock-tober Day 2: Slow Cooker Chicken Nachos

Passionate Penny Pincher CROCK-TOBER

20 slow cooker recipes in 20 days

Click HERE to see video if it’s not working for you. 

I’m so excited to have dinner done today! See how easy it is to pop dinner in Mrs. Potts (definitely check us out on Facebook Live as well where you can check out reader’s comments ~ I love hearing from you!), and join me as we cook real food for our family all month long this Crock-tober.


Check out the full recipe over HERE, and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE. I’ll pop in later today with a pic when dinner’s done and would love for you to share this with anyone you know who struggles to get dinner on the table too. 🙂
Crocktober - I'd Love This!

Happy Crocktober! 

 

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Crock-tober Day 1: Slow Cooker Italian Beef Sliders

 

Click HERE to see video if it’s not working for you. 

I’m so excited to have dinner done already today! See how easy it is to pop dinner in Mrs. Potts (definitely check us out on Facebook Live as well where you can check out reader’s comments ~ I love hearing from you!), and join me as we cook real food for our family all month long this Crock-tober.
Slow Cooker Italian Beef
Check out the full recipe over HERE, and remember you can sign up for your free Crock-tober grocery list, menu plan and cookbook right HERE. I’ll pop in later today with a pic when dinner’s done and would love for you to share this with anyone you know who struggles to get dinner on the table too. 🙂
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Happy Crocktober! 

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Crock-tober is here.

Looking for more penny pinched recipes? Here you go!

 

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I am sooooooooo excited about this!!! This week we are starting Passionate Penny Pincher’s Crocktober series, which means you and I are going to get dinner on the table every single night in the month of October.

 

Wooohooooo! 🙂 

As I shared on Facebook Live yesterday, starting Monday through Friday of each week in October I’ll be sharing a live video at 8:40 (well, maybe 8:45?) AM Eastern time popping dinner in Mrs. Potts.  Here’s how the schedule *should* look: 🙂

  • 8:40-8:45 AM Eastern Time –  Facebook Live Video showing how to make the recipe each morning (during the video you can tap the “follow” button and you’ll get updates each time PPP goes live)
  • 1:30 PM  Eastern Time – Blog post here on PPP with a replay of the video as well as links to recipes
  • 2:30 PM Eastern Time – Daily email goes out to regular email subscribers with all the info
  • 5:20 PM Eastern Time (POSSIBLY! depends on family schedule) – quick update over on Facebook with pic or live video of recipe
  • 8:30 PM Eastern Time – Blog post here sharing another bloggers dessert recipe (if you have any recommendations or are a blogger with a delicious recipe to share – send me an email at contact@ passionatepennypincher .com, leave out spaces!)

The best part?

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WE HAVE MADE YOU A GROCERY LIST AND COOKBOOK WITH ALL OF THE DETAILS FOR YOU.

 

you’re welcome!! 🙂

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To get the cookbook and grocery list, all you need to do is be an email subscriber (you can sign up over HERE if you’re not signed up already.) 

 

Note – if you’re already an email subscriber check your inbox with a link to your free copy ~ we’ve just sent it out (be sure to check your spam folder too if you don’t see it, and send me an email at contact@ passionatepennypincher .com ~ leave out spaces if you don’t see it there!)

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Looking for a new Mrs. Potts (like I was this week?) Here are a few of my favorites . . . 

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Hamilton Beach 7-Quart Programmable Slow Cooker for $29.96

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Crock-Pot Cook’ N Carry 6-Quart Slow Cooker (currently $23.07, regularly $29 at Amazon)

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Crockpot Cook & Carry Digital Slow Cooker with Heat Saver Stoneware ($39.99 at Walmart)

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Crockpot 2.5-Quart Mini Casserole Crock Slow Cooker for $32.49

instant pot

Instant Pot $119.95 (this dropped in price to $69.99 on Amazon Prime Day – I’m hoping for a deal and will let you know for sure if one pops up!)

And, in case you watched the video yesterday and wanted the recipes for the  mixes I made up, here they are (finally!) as promised.

Homemade Cream of Chicken Soup

INGREDIENTS

  • 2 cups nonfat dry milk
  • ¾ cup cornstarch
  • ¼ cup low sodium instant chicken bouillon granules
  • 1 tsp dry onion powder
  • 1 tsp dried basil
  • ½ tsp pepper

RECIPE

  • Mix together all ingredients.
  • Store at room temperature in plastic bag or container.
  • To use, mix together ⅓ cup dry mixture with 1 ¼ cups water to make 1 can cream of chicken soup.

Homemade Taco Seasoning Packet

INGREDIENTS

  • 2 tsp chili powder
  • ½ tsp salt
  • ½ garlic powder
  • ½ tsp cumin
  • ¼ tsp pepper
  • 1 ½ tsp paprika
  • 1 tsp onion powder
  • pinch red pepper flakes

RECIPE

Mix all ingredients, equals one package taco seasoning mix.

Homemade Dry Ranch Dressing Seasoning Packet

INGREDIENTS

  • ¾ tsp black pepper
  • 1 tsp seasoning salt
  • 1 tsp dried parsley
  • ½ tsp garlic powder
  • ¼ tsp onion powder

RECIPE

Mix all ingredients, equals one package ranch dressing seasoning mix.

Italian Dressing Seasoning Packet

INGREDIENTS

  • 1 ½ tsp garlic powder
  • 1 Tbsp onion powder
  • 2 Tbsp Italian seasoning
  • 1 Tbsp sugar
  • 2 Tbsp salt
  • 1 tsp black pepper

RECIPE

Mix all ingredients and store at room temperature in plastic bag or container. To use, mix 2 tablespoons in place of seasoning packet.

 

 

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I can’t wait to spend this month with you ~ we’re going to have a fantastic time feeding our family well all month long! 

 

This post may contain affiliate links. See my disclosure policy to learn more.

 

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Southern Living Chunky Apple Cake

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I’ve posted this recipe each fall since I first started blogging, and it’s one of those recipes that no one should miss (so I feel it’s my duty to re-share!)  If you haven’t tried it yet, add the ingredients to your grocery list this week, and enjoy. 🙂 

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This is by far my favorite fall treat, and when my daughter and I made it last week she even made a cute little video to show the process. I could make this cake all year long and never grow tired of it, but it just sounds so good in the fall and makes our home smell delicious!

Note – I’m not sure why on earth the video has those few extra spots for “titles” in it – they didn’t show up when we were uploading it but apparently are in there somewhere – we’re learning! 🙂 
When I first found the recipe nine years ago I was teaching preschool “cooking and science” and my preschool classes made the cake – our entire church smelled heavenly! So, grab your apron and a few apples (you might love this apple peeler/corer too), and get baking.

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Southern Living re-printed this recipe in their October 2010 issue (along with a few variations), but I’m sticking with the original. 🙂
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Southern Living Chunky Apple Cake with Cream Cheese Frosting

Ingredients

  • 1/2 cup butter or margarine, melted
  • 2 cups sugar
  • 2 large eggs Publix 18 ct. on sale $2
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 4 Granny Smith apples, peeled and sliced I think any tart apple will do – we used a bag of apples on sale at Publix in last week’s sale.  (To see detailed apple information, check out this site!)  If you have an apple peeler & slicer it makes this so easy, and my kids love watching it work!  If not you may have a little more prep time on your hands.
  • 1 cup chopped walnuts, toasted (optional, but we’ve never used them)

Directions

  1. Stir together first 4 ingredients in large bowl until blended.
  2. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended.
  3. Stir in apple slices and 1 cup walnuts.   (Batter will be very thick, almost like cookie dough.)
  4. Spread into a well-greased 13- x 9-inch pan. (It’s pretty sticky, so make sure to grease your pan well!)
  5. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool completely in pan on a wire rack.
  7. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired.

PRINT RECIPE

 

Cream Cheese Frosting

note – you may want to double frosting – we always like extra!

Ingredients

  1. 1 (8-ounce) package cream cheese, softened
  2. 3 tablespoons butter or margarine, softened
  3. 1 1/2 cups powdered sugar
  4. 1 teaspoon vanilla
  5. 1/8 tsp. salt

To make the Cream Cheese Frosting . . .

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.

 

 

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Recipe adapted from Southern Living MagazineIf you need a little more menu inspiration, check out the Recipe Index
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PPP Live: Slow Cooker Chicken Taco Chili

Looking for more penny pinched recipes? Here you go!

Slow Cooker Chicken Taco Chili

Looking for a simple (healthy?!) recipe to make this week in Mrs. Potts? Watch HERE to see how I made Slow Cooker Chicken Taco Chili this morning in Mrs. Potts. (I even used my new Instant Pot for the first time as a slow cooker ~ so exciting!)

Looking for more slow cooker recipes?

 

 

 

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Homemade Peach Ice Cream

Looking for more penny pinched recipes? Here you go!

Note from Laurie: My friend Cheryl made this homemade peach ice cream, and it looks divine (and good for you too ~ yum!)

Hand picked peaches in the south (or anywhere) are soooooo good!  There is an orchard close to our home so we decided to go and pick some peaches for the first time ever.

 

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I was searching for a healthier recipe for peaches when this one for Peach Ice Cream popped up and I knew we had to try it.

 

I’m SO … so … so glad we did!

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Here’s what you’ll need to get started.

 

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Gather up your ingredients and peel and slice your peaches.  The riper the peaches, the easier they are to peel.

 

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Once you have your peaches peeled and sliced, pop them into a food processor or blender until they are finely chopped.  My little one loves peaches almost as much as cupcakes and couldn’t wait to help.

 

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Mix the remaining ingredients into a large bowl.

 

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Pour all that into your ice cream maker (this was a splurge Christmas present from last year and we have really enjoyed using it!)

 

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Once it’s done you can eat it right out of the ice cream maker and store any remaining in the freezer for up to two weeks.  Enjoy!!
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PRINT RECIPE

Homemade Peach Ice Cream

Ingredients

3 cups ripe peaches, sliced and peeled

1 cup fat free half and half

1/2 cup sugar

1/2 cup whole milk

1/2 teaspoon vanilla extract

Directions

  1. Blend the peaches in a food processor or blender until finely chopped. Put the peaches, half and half, sugar, milk and vanilla in a large bowl and mix well.
  2. Put the entire mixture into an ice cream maker and freeze according to manufacturer’s instructions. Freeze any leftovers and enjoy!

PRINT RECIPE

Recipe adapted from Emily Bites.

 

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Looking for more recipes?

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Zucchini Lasagna

Looking for more penny pinched recipes? Here you go!

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I have to tell you, I loved this recipe. 

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But in the interest of full disclosure,

my family,

ummmm….

did not. 

 

zucchinilasagna1They tried it, ate a bit, and weren’t completely opposed, 

 

but, there were no second scoops, and the leftovers went uneaten. 🙁

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Honestly? They just want their big ole’ white lasagna noodles, however I’m determined to keep at it and show them just how yummy fresh veggies can be.

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It’s a work in progress around here. 

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I did use this super-fancy-cool-amazing veggies slicer that came with this spiralizer, and I loved how easy it made the process. If you’re hoping to sneak in a few veggies on your family too, it’s definitely worth checking out.

 

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Zucchini Lasagna

Ingredients

2 large zucchini
1 tbsp salt
1 lb ground turkey or ground beef (we used ground turkey)
1 1/2 tsp ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
1/4 cup red wine
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
hot water as needed
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 Tbsp chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 lb fresh mushrooms, sliced
8 oz shredded mozzarella cheese
8 oz grated Parmesan cheese

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking pan.
  2. Slice zucchini lengthwise into very thin slices using a peeler. Sprinkle slices lightly with salt and set aside in a colander to pull the moisture out of the zucchini.
  3. Cook the ground beef and black pepper in a large skillet over medium high heat for about 5 minutes. Add in the green pepper and onion; cook until meat is done. Stir in the tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if the sauce is too thick. Bring to a boil then reduce heat and simmer for about 20 minutes, stirring frequently.
  4. In another bowl stir egg, ricotta, and parsley together.
  5. Assemble lasagna, spread 1/2 of the meat sauce into the bottom of a greased pan. Next layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, and 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top and cover with foil.
  6. Bake for 45 minutes. Remove the foil and bake at 350 degrees F (175 degrees C), for an additional 15 minutes. Let stand for 5 minutes before serving.

Recipe adapted from AllRecipes.

Looking for more recipes?

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Tamale Pie

Looking for more penny pinched recipes? Here you go!

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Looking for a new recipe to spice up plain old Taco Tuesday? This one’s for you. 😉

 

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Tamale Pie

PRINT RECIPE

Ingredients

  • 1 1/2 lb ground beef
  • 1 pack taco seasoning
  • 1 can whole kernel corn (drained)
  • 1 can diced tomatoes or Rotel do not drain
  • 3 cups French’s fried onions
  • 1-2 box Jiffy corn muffin mix
  • 1/2 cup shredded cheese

Directions

  1. Preheat the oven to 400 degrees
  2. In a large skillet, cook ground beef until done. Drain
  3. Stir in taco seasoning, corn (drained), canned tomatoes or Rotel (not drained) and French fried onions. Spread into the bottom of a 2 1/2 Quart size dish or a 9X13 dish.
  4. Prepare muffin mix according to package directions (if you use a 9X13 you may need 2 boxes of Jiffy). Spread the muffin mix on top of the beef mixture to cover it. Bake uncovered at 400 degrees for 20 minutes or until cornbread is golden on top.  Top with cheese and remaining French fried onions.  Return to oven until cheese is melted about 2 – 3 minutes. Serve with sour cream. 🙂

PRINT RECIPE

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Recipe adapted from Southern Plate

Love Mexican? Try out a few more of my favorites:

 

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Peanut Butter Butterscotch Brownies

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Looking for more penny pinched recipes? Here you go!

 

If you’re looking for a super flexible recipe to use up whatever’s in your pantry, this is for you.

 

I add butterscotch, peanut butter and chocolate chips into mine, but you can take away any of the baking chips and it still turns out amazing!

 

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It’s my nine-year old daughters top five favorite desserts 🙂 and we sometimes add ice cream to it but it’s really perfect all on its own. Yum!

 

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Peanut Butter Butterscotch Brownies

Ingredients

1 1/2 cups light brown sugar

1 cup of butter (2 sticks)

1/2 cup of granulated sugar

2 eggs

2 teaspoons of vanilla extract

2 cups of all purpose flour

1 teaspoon of salt

2 cups of butterscotch, peanut butter and chocolate chips (you can decide how much of them to equal 2 cups)

1/4 teaspoon of shortening (use shortening do not substitute this one)

Directions

1. Preheat oven to 350. Grease 15-1/2×10-1/2×1 in jelly roll pan (I had no idea what this was but head over HERE for an idea)

2.  Stir together brown sugar, butter and granulated sugar in a large bowl; beat in eggs and vanilla. Add flour and salt just until blended. (try not to over mix). Set aside 2 tablespoons of each of the baking chips of your choice. Stir in the remaining chips in the batter.

3. Spread the batter in the pan

4. Bake for 20-25 minutes or until lightly browned. Cool completely.

5. Place remaining  2 tablespoons of each of the baking chips and shortening in a small microwave bowl. Microwave on high for 30 seconds, stir until smooth. Drizzle over bars.

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Recipe adapted from Hershey’s Kitchen.

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Whole Wheat Chocolate Chip Banana Muffins

wholewheatchocolatechipbananamuffinsa

Whole Wheat Chocolate Chip Banana Muffins

wholewheatchocolatechipbananamuffins

Looking for a yummy (healthier) treat? These are one of our favorites!

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We use over-ripened bananas that I freeze whole (then just thaw out before using on the counter) and it works perfectly. If you’re looking for a yummy breakfast treat, these are for you. 🙂

wholewheatchocolatechipbananamuffins3

 

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Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 egg whites
1 cup mashed bananas
3/4 cup white sugar
1/4 cup applesauce
1/2 cup semisweet chocolate chips

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Directions

  1. Preheat oven to 400 degrees and coat 12 cup muffin tin with nonstick spray.
  2. Whisk together flour, baking powder, soda, cinnamon, salt, and sugar. Mix in egg whites, applesauce, and mashed bananas just until moistened. Now stir in the chocolate chips and fill up the muffin cups.
  3. Bake for 15 to 18 minutes or until toothpick comes out clean.

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Adapted from AllRecipes.

 

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Oreo Stripe Delight

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oreostripedelight

Note from Laurie: Shannon made this recipe to share this week, and oh my stars it looks just amazing! If you need a chocolate fix this summer, this one’s for you. 🙂 

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This recipe is SUPER easy and tastes just amazing! It’s perfect to take to a potluck or any family function. We made this the other night with company and they asked to take some home . . .  it’s that good. 🙂

 

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I love all the layers and this dessert really comes together so easily, your kids will want to help out with this one.

 

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Here’s what you’ll need . . .

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Oreo Stripe Delight

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Ingredients

  • 35 Oreo Cookies
  • 6 tablespoons of butter
  • 1 package cream cheese softened
  • 1/4 cup sugar
  • 2 tablespoons of cold milk
  • 1 tub of Cool Whip
  • 2 packages Jell-O Chocolate Instant Pudding
  • 3 1/4 cup of cold milk

 

Directions

  1. Place Oreo Cookies in a food processor blend until finely crushed. Transfer to medium bowl and mix in with the butter.  Press into bottom of 13 x 9 inch dish.  Refrigerate for 10 minutes.
  2. Meanwhile, whisk cream cheese, sugar and 2 tablespoons of milk in medium bowl until blended.  Stir in 1 1/4 cups of the Cool Whip and spread onto the crust.
  3. Beat pudding mixes and 3 1/4 cups milk with whisk for 2 minutes and let stand 5 minutes until thickened.  Pour the pudding mixture over the cream cheese layer and refrigerate for up to 4 hours.
  4. Right before serving, cover with the remaining cool whip and enjoy!

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Recipe adapted from KraftFoods.com!

 

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Spicy Asian Lettuce Wraps

You’re going to love this. 🙂

 

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You know how we’re working really hard to eat healthier this year?  Well, we stumbled upon this recipe and have added it to our rotation because EVERYONE loves it (and you know that doesn’t happen . . .  like EVER!)

 

lettucewraps

 

Here’s how to get started:

 

First, mix all the sauces in a bowl and set that aside for later.

 

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Next pop those mushrooms into a food processor.  (I use this one.)  Now . . . my kids are not really mushroom fans at all but these chop up so small that they won’t even know they’re in there.  And, adding in the mushrooms will REALLY help you stretch that budget leaving lots of leftovers.

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Do the same with the bell pepper and cucumbers.  Oodles of veggies in one meal and the kids have no idea.  Success!

 

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Put all the veggies in a bowl to add in later.

Now, heat up sesame oil in a skillet until hot, and add the grated ginger until fragrant (yum!)

 

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Next add the turkey (or pork, or chicken) until brown and then add all the vegetables until combined.  Once you have that all mixed in add the sauce and let simmer for about 2 mins.

 

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Load up those lettuce leaves, top with sriracha and/or hoisin and enjoy . . . you’re welcome! 🙂

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Ingredients

  • 2 tbsp hoisin sauce
  • 1 tbsp sriracha chili sauce
  • 1 tbsp low sodium soy sauce
  • 1 tbsp sesame oil (or vegetable oil)
  • 1 tbsp ginger root, grated
  • 1 lb uncooked ground turkey (or pork or chicken)
  • 1 small container of white mushrooms
  • 1 bell pepper
  • 1/2 cucumber peeled and seeded (diced)
  • 12 leaves of butter lettuce (or bibb lettuce)

Directions

  1.  In a small bowl mix the hoisin, sriracha and soy sauces – set aside.
  2. Using a food processor chop the mushrooms, bell pepper, and cucumber – put in a bowl and set aside.
  3. Place the sesame oil in a skillet until hot, add grated ginger until fragrant.
  4. Add ground turkey (or pork/chicken) and cook until brown.
  5. Add the vegetables to the turkey in the skillet until combined (about 1 to 2 mins), then add in the sauce until it’s all good and mixed in.
  6. Put turkey mixture in a bowl and serve in butter lettuce leaves, top with sriracha or hoisin and enjoy!

 

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lettucewraps6

 

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Chicken & Broccoli Stir Fry


chickenbroccolistirfry

Chicken & Broccoli Stir Fry

I’ve been looking for a healthier stir fry option, and this recipe was delicious! This summer I have so struggled with taking time to make a menu plan each week, but when I noticed pre-cut stir fry veggies marked down to $1.49, I couldn’t pass them by.

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We used low sodium soy sauce along with a few other ingredients we had in the pantry, and this turned out perfectly.

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 If you need a yummy alternative to takeout when you don’t have much time to prep, this one’s for you! 🙂

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Ingredients

  • 2/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 1 tablespoon sesame oil
  • 
stir fry veggies – we used carrots, broccoli and snap peas

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Directions

  1. Mix soy sauce, brown sugar, and corn starch in a small bowl and set aside.  Add the ginger, garlic, and red pepper into the sauce.  Marinate the chicken in the sauce and refrigerate for at least 15 minutes.
  2. Heat 1 tablespoon sesame oil in your skillet over medium-high heat. Cook and stir carrots, broccoli, and snap peas just until tender (about 5 minutes). Remove vegetables from skillet and keep warm.
  3. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken until slightly pink on the inside (about 2 minutes per side); add in the vegetables and reserved marinade. Bring to this all to a boil; cook and stir until chicken is done and vegetables are tender (about 5 to 7 minutes). Serve over rice (optional).

 

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Recipe adapted from All Recipes.

 

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Golden Oreo Strawberry & Cream Icebox Cake

goldenoreoiceboxcake

Golden Oreo Strawberry & Cream Icebox Cake

Looking for a yummy 4th of July treat? We made tried out this recipe from Life, Love and Sugar, and goodness gracious, it was fantastic. This Red Velvet Ice Cream looks amazing too ~ so many great recipes for the 4th!

  icebox1

Ingredients

  • 2 – 3.4 oz packages cheesecake flavored pudding
  • 4 1/2 cups (1080 ml) milk, divided
  • 2 – 15.25 oz boxes golden Oreos
  • 1 lb package strawberries, sliced
  • 1 pint blueberries
  • 12 oz Cool Whip

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Make the cheesecake flavored puddings according to package directions (use 4 cups of the milk).

Put remaining 1/2 cup of milk into a small bowl – dip Oreos in milk quickly and place into the bottom of a 9×13 pan in a single layer.

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Spread half of the cheesecake pudding on top of the Oreos.

Add a single layer of strawberry slices on top of the pudding.

 

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Spread half of the Cool Whip on top of the strawberries.

Dip the Oreos in milk quickly and place on top of the Cool Whip in a single layer.

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Top Oreos with the rest of the cheesecake pudding.

Add a layer of blueberries, save about 1/3 cup for the topping.

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Top with Cool Whip.

Decorate the top of the cake with the strawberry slices and blueberries.

Refrigerate for at least 4 hours or overnight.

 

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Ingredients

  • 2 – 3.4 oz packages cheesecake flavored pudding
  • 4 1/2 cups (1080 ml) milk, divided
  • 2 – 15.25 oz boxes golden Oreos
  • 1 lb package strawberries, sliced
  • 1 pint blueberries
  • 12 oz Cool Whip

 

Directions

  1. Mix cheesecake puddings according to package directions (use 4 cups of the milk).
  2. Place remaining 1/2 cup of milk into a small bowl. Quickly dip Oreos in milk and layer in bottom of a 9×13 pan.
  3. Spread half of the cheesecake pudding over Oreos.
  4. Add a single layer of strawberry slices on top of the pudding.
  5. Layer half of the Cool Whip on top of the strawberries.
  6. Dip Oreos in milk quickly and place on top of the Cool Whip in a single layer.
  7. Top Oreos with remaining cheesecake pudding.
  8. Add a layer of blueberries, saving 1/3 cup for the topping.
  9. Top with Cool Whip.
  10. Layer the top of the cake with the strawberry slices and blueberries.
  11. Refrigerate at least 4 hours or overnight.

 

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We also made these super cute fruit kabobs to go along with dessert ~  the kids loved helping me make these and devoured each and every one of them. 🙂

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4thofjulydessertrecipes

Looking for more things to make this 4th of July? Check out these 10 Easy 4th of July Dessert Recipes ~ Happy Independence Day!

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S’more Cones

smorecones

I’ve seen this idea for S’more cones all over the internet this summer, so finally we had to try them out! 

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Since Kroger’s Mega sale included a few deals on candy this week, we stocked up and then got our supplies together.

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All you need is foil,

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cones,

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toppings (we used Rolo and Reese’s bites),

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 and marshmallows.

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Fill them up . . . 

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and bake in oven at 350 for 5-7 minutes.

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Success!

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Ingredients

  • Aluminum Foil
  • Ice Cream Cones
  • Marshmallows
  • Toppings: we used chocolate chips, Rolo bites, and Reese’s bites

 

Directions

  1. Fill cone with a mixture of half marshmallows and half toppings
  2. Wrap cones tightly with foil
  3. Bake at 350 for 5-7 minutes (can also grill for 5-10 minutes on grill)
  4. Enjoy!

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smorecones12

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Strawberry Salsa

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stawberrysalsa_a

 

A friend of mine mentioned this recipe for strawberry salsa, and I’m so glad she did! Since strawberries are in season here and have been priced so well, I loved trying out a new way to use them.

 

strawberrysalsa

 

My favorite strawberry recipe is still this strawberry pie, but this is a fun twist to serve at a get together. And, since fruit is so inexpensive while it’s in season, it’s a great way to take advantage of some great sales out there! Here’s the recipe so you can try it out too.

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I love all the fresh ingredients and it just looks SO pretty!

 

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STRAWBERRY SALSA

INGREDIENTS

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples – peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries diced
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons strawberry fruit preserves
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons of cinnamon sugar

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DIRECTIONS

  1. In a large bowl mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator.
  2. Preheat oven to 350 degrees.
  3. Coat one side of flour tortillas with butter flavored cooking spray. Cut tortillas into wedges and place on a large baking sheet. Sprinkle wedges with cinnamon sugar. Spray again with cooking spray.
  4. Bake in the oven for 8 to 10 minutes and allow to cool. Serve with the salsa and enjoy!

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strawberrysalsa7

Recipe adapted from All Recipes

 

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Slow Cooker Taco Meat

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Easiest Slow Cooker Taco Meat - PINTEREST

This is a re-post of one of my favorite slow cooker recipes. Enjoy!

How to Cook Taco Meat in the Slow Cooker

This recipe just might change the way you look at ground beef, my friends.

And, really, give you a whole new reason to love your slow cooker. 

For years I’ve been convinced that there was no way on earth to cook ground beef in the crockpot (unless I pre-cooked it ahead of time for something like chili), however, I’ve thankfully been proved wrong.

 

With the way my children’s afternoon/evening schedules have looked, I’ve had a hard time getting much besides cereal on the table if Mrs. Potts doesn’t do the cooking, so I was determined to give it a shot.

Guess what?

It worked. 

 

We used the new Old El Paso Stand & Stuff Tacos that I found a few weeks ago on sale ~ my family loved them!

Everyone walked in for dinner around 6:15, I rolled out the fixins’ for our home-cooked taco bar, and everyone (this momma especially) was pretty well pleased.

I also made a little “secret sauce” for my husband and I to add to ours ~ just equal parts low fat ranch dressing and barbecue sauce.  To really fluff things up I even put out some stockpiled French’s Fried Onions for my husband to add to his, and he declared it one of the best meals we’ve had in awhile.

Whew.

‘Cause y’all know I worry that he likes his dinner. 😉

And to make things even better (does it get much better than a happy family at dinner time?), everything I used were items I’d gotten on sale for some crazy good deals. I’m pretty sure I spent less than $6 to feed our family of five ~ happy happy happy.

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Here’s how to get started if you’d like a penny-pinched-delicious-and-easy meal too this week.

How To Cook Taco Meat In The Slow Cooker {Perfect For Homemade Taco Bar Night}

Ingredients

  • Taco Seasoning packet (or make it from scratch if you'd prefer ~ I was just in a hurry)
  • 2 lbs. ground beef (get more if you'd like to make extra to freeze)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 cup chopped onion
  • 1 1/2 cups water

Instructions

  1. Place ground beef, water, onion, salt, and garlic powder in slow cooker.
  2. Cook on high for about 2 hours, stirring occasionally (I stirred it twice throughout the day)
  3. When meat is almost cooked through, stir again and turn your slow cooker down to low.
  4. Cook an additional 1-2 hours.
  5. Add in taco seasoning packet and give it a stir, then cook 20 more minutes.
  6. Drain completely (will be a little liquidy from the water and some of the fat in the beef).
  7. Serve over tacos, and freeze any leftovers so that you don't have to start from scratch the next time around!
http://passionatepennypincher.com/2016/06/slow-cooker-taco-meat/

Note: I don’t think this is the kind of slow cooker meal that I’d start and then leave on all day if you’re not going to be home – I think you need to be there to give it a quick stir every so often. If you’re looking for a delicious beef recipe with just about no work involved, check this out. 

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No Bake Chocolate Eclair Cake

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Don’t you just love when penny pinching makes you a wee bit resourceful, and the results turn out fantastic?

 

(Me too.)

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Last week my sweet boy turned sixteen.

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Sixteen.

 

 

However, over the weekend we’d purchased a new car (finally retiring my 10-year-old-190,000-mile-mini-van ~ eek!), and I’ve been determined to really be wise with our finances. (We were able to purchase our new-to-us-car using cash which is the coolest feeling ever. But, shelling out that much cash that’s been saved hurts just a bit!)

 

So, I decided I was absolutely not going to buy anything we didn’t need for at least a few weeks.

 

And then I remembered that I needed a cake for my cute kid’s birthday.

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I went through my pantry, fridge and freezer to try to come up some genius plan, and remembered this E’clair cake a friend of mine made for us years ago.

 

It usually calls for cool whip, but I only had Kroger Reddi Whip in the fridge, so decided to make that work.

Goodness, that boy of mine was in heaven.

 

In fact, he asked this weekend if I could make him some e’clair cake again.

 

The moral of the story?

 

Get a little creative with what you already have before spending more moo-lah ($40 for a cookie cake? No thanks!) and your family might just enjoy that little penny-pinched-splurge too.

pppnobakeeclaircake
Directions

Mix together cool whip or reddi whip, pudding and milk. Layer graham crackers on bottom of 9×13 baking dish.

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Next, spread half pudding mixture over graham crackers, then cover with another layer of graham crackers.

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Spread remaining pudding mixture over graham crackers, then top with another layer of graham crackers.

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Pop frosting in microwave and heat for about 30 seconds. Then spread carefully over graham cracker layer.

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Refrigerate for 4-6 hours, then serve.

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No Bake Chocolate Eclair Cake

Ingredients:

2 packages instant vanilla pudding
2 cans of dairy whipped topping (or one tub of non-dairy whipped topping)
3 cups milk
1 package graham crackers
1 container chocolate frosting

Directions:

  1. In a bowl mix together the pudding mix, whipped topping, and milk until completely combined.
  2. Place a single layer of graham crackers in the bottom of a 9×13″ dish. Spread half the pudding mixture over the graham crackers. Top the pudding layer with another layer of graham crackers.  Add the other half of the pudding mixture and top that with a final layer of graham crackers.
  3. Spread frosting over the graham cracker layer all the way up to the edges of the pan. Cover and chill for at least 4 hours before serving.

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Recipe adapted from All Recipes.  If you need a little more menu inspiration, go HERE

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Menu Plan Monday: Week Of 4/18/16

 

chickendumplings

Good. gravy.

 

Do you feel life like is just racing by, and you’re in the backseat praying things will just slow down a wee bit?

 

Me too. 

 

After a big trip to Canada for Spring Break, a crazy season starting for my kids of soccer, track, and rugby (my son is playing rugby. please. pray. yikes. really. yikes.) and some big projects here on PPP, I feel like menu planning has been thrown right on out the window at our house.

 

So this morning I took a step back, started thinking about my first love here in my home as homemaker, and decided to get some control.

 

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I shined my kitchen sink (don’t you love my little sign? I ordered it from Crystal and just love it as well as my Mrs. Meyer’s soap from my last Prime Pantry order)

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Then I shared a quick video of my main 21 Day Fix must-have-foods with our PPP 21 Day Fix group (it’s not too late to join if you sign up today ~ go HERE to learn more!)

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 I popped chicken and dumplings in Mrs. Potts, 

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and even tackled our laundry pile.

 

Success!

 

While I love sharing deals here on PPP and running my little business from home, by far taking care of my favorites come first, and it was so nice to start off taking care of them first today. 

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Curious what’s on our menu plan this week? Here you go:

  • MondaySlow Cooker Chicken and Dumplings, green beans, biscuits, salad (We don’t normally eat these kind of meals especially when I’m 21 Day Fixin‘ but I’ll have a big salad and we haven’t had a night off from activities in ages. This is my family’s favorite meal so I’m treating them after not really cooking in 3 weeks, but there was a tiny piece of me considering swinging by Sonic for 50¢ cheeseburgers!)
  • TuesdaySlow Cooker Brown Sugar Pork Tenderloin, salad, brown rice, veggies
  • Wednesday – Leftovers
  • Thursday – Breakfast for dinner (we have soccer, rugby, track and cheer on Thursdays – eggs and fresh fruit it is!)
  • Friday – 21 Day Fix Grilled chicken (I’ll share the recipe I use later this week ~ I just sprinkle seasoning salt on chicken tenderloins, spray with Pam cooking spray, and broil for 4 minutes on each side until cooked through), baked potatoes, salad, veggies

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  

 

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Baked Chimichangas

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pppbakedchimichangas

 

Here’s an easy recipe if your family loves Mexican like mine does!  This is what you’ll need . . .

 

 

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First, sauté the garlic, onions and pepper in a greased skillet over medium heat.

 

Then add in your turkey and spices until completely cooked.  Drain any excess fat from the pan and add in the tomato sauce and let simmer so all the flavors come together.

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Next, spoon the turkey mixture onto your tortilla, add some cheese and roll it up.

 

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Then start by folding in the sides and then roll away, place them seam side down on a greased baking sheet.

 

 

Spray them quickly with cooking spray or olive oil (to make the crisp up) and pop them in a 400 degree oven for about 20 mins.

 

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Yum!

 

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Baked Chimichangas

Ingredients

Directions

  1. Spray a pan with cooking spray (or use some olive oil) and add in the garlic, onions and peppers.
  2. Add the turkey or ground beef, chili powder, oregano, and cumin
  3. Break up the turkey or ground beef until browned and drain.
  4. Stir in the tomato sauce, bringing to a boil.
  5. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens.
  6. Spoon the meat mixture onto each tortilla and top with the cheddar cheese.
  7. Fold in the sides and then roll to enclose the filling.
  8. Place the chimichangas seam-side down on a greased baking sheet.
  9. Lightly spray the tops of the tortillas with nonstick spray or olive oil.
  10. Bake at 400 degrees until golden , about 20 minutes and enjoy!

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Recipe adapted from Kitch Me. If you need a little more menu inspiration, go HERE

 

Looking for more Mexican inspired dishes?  Try these:

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Skinny Zucchini Quiche

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pppskinnyzucchiniquiche

Looking for a light side dish and/or main dish to add to your menu?  You’ve got to try this skinny zucchini quiche!  I was looking for something a little “lighter” to serve while my family was in town, and this worked perfectly.

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I am so. so. SO. glad I made it . . . because it was delicious.

and . . . 

 

it’s good for you too!

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The best part? 

 

Since it’s a meatless meal, not only will you skimp on calories, you’ll also skimp on price without sacrificing taste at all.

 

I love that. 🙂 

 

Here’s how to get started: 

 

Shred zucchini (I used three good sized zucchinis as I was making two quiches.) Since I was pressed for time, I just popped them in my Black & Decker Chopper (I love this thing!)

 

Squeeze as much water out of the zucchini as you can (I used my salad spinner which worked great!)

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Put all the ingredients except the eggs and zucchini in a bowl – then add the zucchini and pour the slightly beaten eggs on top.

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Mix it up until combined and pour that into a greased pie plate and pop it in the oven.

 

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. . . and you’re done!

 

Skinny Zucchini Quiche

PRINT RECIPERecipe adapted from Skinnytaste

Ingredients

  • 10 oz shredded zucchini (about 2 medium sized zucchinis – with as much liquid squeezed out as you can get)
  • 1/2 cup onion, chopped
  • 1/4 fresh chives, chopped
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated Parmesan cheese
  • 1/2 cup flour
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, slightly beaten
  • 1/2 tsp salt
  • pepper to taste

Instructions

  1. Mix the flour, baking powder, salt and pepper in one large bowl.
  2. Add both cheeses, onions, chives, olive oil and zucchini to the dry mixture.
  3. Beat the eggs in a small bowl and pour on top of the ingredients.
  4. Mix well and pour into a greased pie plate.
  5. Bake at 400° for 30-35 minutes and let stand 5 minutes before serving ~ Enjoy!

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Looking for more recipes? Here are a few of our favorites:

Green Bean Casserole

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Whoopie Pie Cake

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Oh my word.

 

You have got to make this cake.

 

It’s got everything you need rolled right up in one perfect cake, and your family will rave about your baking skills. 🙂 

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Start off with a chocolate cake mix (substituting the oil for unsweetened applesauce, and adding an extra egg – I forgot to include a picture of the applesauce in the picture!)

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Now, beat up the whoopie pie filling.  Mix in butter and marshmallow cream until it’s nice and fluffy . . .  then add in the powdered sugar until combined.

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Dump all that whoopie pie filling on the first layer of your cake and spread around evenly.

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Top with your second layer and get ready to make the ganache.

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Ganache is so easy to make ~ don’t let the name fool you (just two ingredients!)  Heat up your half and half on the stove and just before it starts to boil, remove it from the heat.

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Dump in your chocolate chips and stir gently …

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… until they’re all completely melted.

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Spread that perfect ganache all over the cake, and let your friends share what an amazing cook you are.

 

You’re welcome. 🙂 

 

Yummmmmm!

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Whoopie Pie Cake

CAKE
  • 1 box of chocolate cake mix (prepared per package directions – subbing unsweetened applesauce for the oil and adding one extra egg)
WHOOPIE PIE FILLING
  • 1 cup butter at room temperature
  • 2 cups marshmallow fluff
  • 3 cups powdered sugar
GANACHE
  • ½ cup half and half
  • 1 cup semisweet chocolate chips

Directions:

Whoopie Pie Cake

  1. Preheat oven to 350°.
  2. Spray or Grease 2 9×13 pans.
  3. Prepare cake according to package directions, subbing unsweetened applesauce for the oil and adding one extra egg.
  4. Split the batter between the 2 pans and bake for 15-20 minutes until a toothpick comes out clean.
  5. Let the cakes cool completely.

Whoopie Pie Filling

  1. Mix the butter and marshmallow fluff together until smooth.
  2. Slowly add in the powdered sugar until smooth.
  3. Spread the whoopie pie filling on top of one of the cakes. Top this with the other cake.

Whoopie Pie Ganache

  1. In small saucepan bring the half and half to an almost boil.
  2. Quickly remove from the heat and stir in the chocolate chips until smooth.
  3. Allow to cool for 10 minutes and spread evenly over the cake.

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Recipe adapted from Cookies & Cups.

Looking for more amazing dessert recipes?

scandalousgracecake

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2 Ingredient Apple Chips

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applechips

 

Note from Laurie ~ my friend Cheryl shared this 21 Day Fix approved snack with me, and goodness it looks so good! I haven’t tried them yet, but have some apples in my fridge so I’m hoping to make them for my kids this afternoon. For 21 Day Fix participants, these would count as one purple. 

 

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Slice up two apples (you can use a mandolin, or a knife will do) seeds and all!  I used two apples, one Gala and one Red Delicious as that is what we had on hand.  The Gala was far better than the Red Delicious, so use a sweeter apple.

 

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Sprinkle cinnamon over the slices – I did front and back – but front will be plenty (not too much or they will come out bitter).

 

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Halfway through baking, turn them over (they should look like these, just a little curled).  And, your house will smell delicious!

 

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1-2 hours later you are ready to snack on these crunchy healthy treats. Yum!

 

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Note – depending on how thinly these are sliced they will take less time.  Thicker slices may require 2 hours where thinner slices will be ready in one hour!

 

If you’re trying to determine a decent price on apples to make any apple recipes (like Apple Cake, Apple Dumplings, Skillet Apple Pie, Snickers Apple Saladwhatever), aim to pay less between 60¢-80¢/lb. during the fall season, around 99¢ per pound during the rest of the year. And if you’re lucky enough to live near an apple orchard (or have a friend who has an apple tree), this is a great time to stock up!

 

 

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2 Ingredient Apple Chips

Ingredients

  • 2 sweet apples
  • cinnamon

Directions

  1. Slice apples thinly (use a mandolin like this one or just use a knife).
  2. Place sliced apples on parchment lined cookie sheets.
  3. Sprinkle cinnamon on the slices (you can do front and back but not too much or they will be bitter).
  4. Cook at 225 degrees for 1 hour to 1 and a half hours (depending on how thin the apple slices are) – turning once midway.
  5. Take them out and let them cool and enjoy!

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Looking for a few apple recipes? Here are our favorites:

skilletapplepie

 

 

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Menu Plan Monday: Week Of 2/29/16

 

Have you made your menu plan yet for the week? I’ve taken off quite a few months because I just haven’t been organized (eek!), but decided it was time to get my act together this week.

 

This weekend I was fortunate to hang out in Florida with some amazing women entrepreneurs, and was so inspired to just do life better ~ home life, business life, and really just all my life. So, I’m working on a few strategies here to get my life in order, which always begins with menu planning at our house.

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Because I’m doing the 21 Day Fix (we’ll be starting a new round in two weeks if you’d like to join us ~ go HERE to learn more!), this week’s recipes are pretty low calorie, healthy-for-our-family kind of food. We’re keeping it simple here, but it just makes life so much easier when we have a menu plan together. Here’s what’s on the plan:

 

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 Looking for more menu planning ideas?  Here you go!
Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

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Scandalous Grace Cake

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Years ago, I heard Julie Ann Barnhill speak about her book Scandalous Grace at a MOPS conference.

 

She made the analogy that scandalous grace was like her grandmother’s beloved cake recipe. Lavished with mounds of Philly cream cheese frosting, grace was simply abundant.

 

Since then, every single time I think of grace, a picture of a big ole’ slice of chocolate cake comes to mind. 

 

So Saturday afternoon, as I baked my daughter’s 13th birthday cake, of course I thought of grace.

 

{Am I the only girl who thinks about grace when she bakes a cake? Hmph.}

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I was in a hurry for that cake to bake up, and pulled the most luscious, perfect chocolate cake out of the oven just a wee bit too early.

 

After a few moments I looked over to see those perfectly plump cake rounds fall just a bit in the center.

 

Then a little bit more.

 

And within just a few minutes, they were thoroughly depressed.

 

The perfect cake that I’d spent over an hour preparing wasn’t quite perfect any more.

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Out poured the grace.

 

I whipped up the frosting.

 

Not just a smidgen, but gobs of perfect chocolate buttercream and a little Oreo-filled-frosting too. 

 

Once the first layer plopped out on its plate I doled out the frosting.

 

A little cavern where it fell a pinch further?

 

Heap on a little more grace. 

 

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{Topped with a few semi-sweet-morsels to hide extra flaws too.}

 

Adding on the second layer, I knew I’d find a few more holes to fill in. 

 

A dollop here, a smattering there, this cake’s grace was abundant.

 

Scandalous, really. 

 

In fact, all those extra imperfections simply made way for a heaving pile of amazing grace.

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You’ve never tasted a cake so perfectly delightful.

 

And just like that cake . . .

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Our imperfections.

 

Our mess.

 

Our holes.

 

Our weakness.

 

His grace fills them all in.

 

It fills in the empty spots where I’ll never be good enough.

 

it inflates the sullen areas too worn down to keep going.

 

It smooths over each hollow and blemish completely.

 

It plumps everything right up perfectly ~

 

deliciously,

 

~ and turns this mess of a momma into His masterpiece.

 

Thank.

 

heavens.

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And it makes us want to do better.

 

To be fuller.

 

To live richer.

 

To lavish abundant grace on everyone around us, because we’ve so generously experienced it ourselves.

 

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So go ahead.

 

Layer on the grace.

 

Whip it up fully and plop it down on everyone you meet. 

 

And share grace completely, because He first showered it on you.

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‘But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly about my weaknesses, so that Christ’s power may rest on me.’ 2 Corinthians 12:9 

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Scandalous Grace Cake, adapted from Taste’s Better from Scratch Chocolate Cake with Oreo Frosting

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Ingredients:

CAKE

  • 2 cups flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup oil
  • 2 eggs
  • 2 tsp vanilla
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 1 cup boiling water

OREO FILLING

  • 1/2 cup butter (1 stick), softened
  • 1 1/2 – 2 cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp milk
  • 1/2 cup of semi-sweet mini chocolate chips (to sprinkle in the middle)
  • 6-8 Oreo cookies, crumbled
  • 1/2 cup of semi-sweet mini chocolate chips (to sprinkle on the top)

CHOCOLATE FROSTING

  • 1/2 cup (1 stick) butter, melted
  • 2/3 cup unsweetened cocoa powder
  • 2 1/2 – 3 cups powdered sugar
  • 1/3 cup evaporated milk, or regular milk
  • 1 tsp vanilla extract

 

Directions:

  1. Preheat oven to 350 degrees and spray two 9-inch round cake pans well with non-stick cooking spray .
  2. In a large bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt. Add oil, eggs, vanilla, milk and sour cream and mix until well combined. Reduce speed and carefully pour in the boiling water. Beat on high speed for 1 minute until batter is nice and fluffy.
  3. Pour the batter evenly between the cake pans and bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
  4. Remove the cakes from oven and allow them to cool completely.
  5. To make the Oreo filling, beat butter with electric mixer about 3 minutes.  Add powdered sugar, vanilla and milk and mix well.  Fold in crumbled Oreo cookie pieces.
  6. Spread Oreo filling over the top of one of the cake rounds and sprinkle with half of the mini chocolate chips then top with the second cake round.
  7. To make the chocolate frosting, add cocoa powder to a bowl with the melted butter and mix well to combine. Alternately add powdered sugar and milk, beating until you reach your desired spreading consistency.  Stir in vanilla.
  8. Cover the cakes with chocolate frosting and decorate with whole Oreos and mini chocolate chips.

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scandalousgracecake

Need a little extra grace today? Here you go . . . 

Recipe adapted from Tastes Better from Scratch.  If you need a little more menu inspiration, go HERE

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Black Bean Chili – 21 Day Fix Approved

chili
Looking for more penny pinched recipes? Here you go!

We’re 3 days into the 21 Day Fix (I’m loving the group that’s joined me there!), and had to share a quick recipe we tried earlier this week!

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My husband loves chili, so I was determined to find a lightened up recipe that he would like. This was perfect (really, so good), and the best part was that we have leftovers to pack for lunches this week.

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Here’s how to get started . . . 

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Chili (makes 8 servings)

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21 DAY FIX SERVINGS: 1/2 green, 1 red, 1/2 yellow for 1 cup serving

Ingredients

  • 1 tsp olive oil
  • 1.5 lbs raw 93% lean, ground turkey
  • 1 medium onion, chopped
  • 1 medium green (or red) bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1.5 tsp ground cumin
  • 1 tbsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 2 (15 oz) cans black beans (can also used pinto beans), drained & rinsed
  • 1 (15 oz) can all-natural diced tomatoes, no sugar added (do not drain)
  • 1 (12 oz) can rotel (do not drain)
  • 12 fresh cilantro sprigs, finely chopped (optional, for garnish)
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Directions

  1. Heat olive oil in saucepan over medium high heat.
  2. Add onion, bell pepper, garlic and turkey and cook over medium high heat until turkey is cooked through and veggies are tender.
  3. Next, add cumin, chili powder, salt and cayenne pepper to saucepan.
  4. Cook for one minute, stirring constantly.
  5. Add drained beans, Rotel and canned tomatoes with liquid.
  6. Bring to a boil.
  7. Reduce heat to low and continue to cook, 15-20 minutes until thickened.
  8. Sprinkle with cilantro and serve. Enjoy!

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Recipe adapted from Super NoVA Mom. If you need a little more menu inspiration, go HERE

Try more chili recipes here:

Slow Cooker White Chicken Chili

Slow Cooker Chili Colorado Burritos

 

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