Zucchini Lasagna

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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.

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5 Ingredient EASY Homemade Pizza Dough

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Easy Homemade Pizza Dough

There is no reason on the planet to ever pay for pizza dough. 

 

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Not a single one.

 

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It is so simple to make at home, crazy penny pinched, and your kids will love getting in and playing with the dough themselves. 🙂

 

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So gather up your ingredients and get ready to mix up some dough.

 

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Perfection.

 

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5 Ingredient EASY Homemade Pizza Dough

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Ingredients

2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tsp salt
2 tbsp olive oil
3 1/3 cups all-purpose flour

Directions

  1. In a bowl, dissolve yeast and brown sugar in the warm water, and let sit for about 10 minutes.
  2. Stir in salt and oil, then mix in 2 1/2 cups of the flour.
  3. Turn dough onto a well floured surface and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, cover with a cloth and let dough rise until it’s double in size (about 1 hour.) Note – I like to leave it somewhere warm to rise – this weekend when we made it I actually covered it and set it outside on the back porch.
  4. Punch dough down and form a tight ball. Allow the dough to rest for a minute before rolling out.  Now you can use it for your favorite pizza recipe.
  5. Preheat oven to 425 degrees F (220 degrees C). If using a pizza stone, you can put your toppings on the dough, and bake immediately. If baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  6. Bake pizza in preheated oven, until the cheese and crust are golden brown, around 15 to 20 minutes.

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This dough recipe makes enough for two medium sized pizzas at our house, so we made one traditional pizza and one barbecue chicken pizza.

 

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Once dough is rolled out, top with barbecue sauce, mozzarella, pre-cooked grilled chicken and green onions (or other toppings.)

 

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Enjoy! 

Recipe Adapted from AllRecipes.

Slow Cooker Chicken & Dumplings

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Tamale Pie

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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

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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. 🙂

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Recipe adapted from Southern Plate

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

 

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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!)

 

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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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Chicken & Broccoli Stir Fry


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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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Red Lobster Shrimp Scampi

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Note from Laurie ~ Shannon made this recipe and it looks delicious! I *love* being able to save by making restaurant-type meals at home, so this one’s definitely a winner.  

 

Publix had shrimp on sale Buy One Get One Free last week, so I decided to splurge and make this meal for Father’s Day.

 

The best part? 

 

It tastes just like Red Lobster’s Shrimp Scampi!  

 

Make it for a fraction of the cost of heading out to eat ~ well worth the effort.

 

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The first time I made this dish I purchased shrimp from Earthfare when it was on sale for $5 a pound.  I had never prepared shrimp before, so I knew nothing about it, and didn’t know to check for veined vs. deveined and peeled vs. not peeled.  So I had to call my best friend who makes shrimp all the time to ask her how to make it.

 

After a lot of stress and many photo swaps later, I managed to take care of it (and was so proud of myself!)  I learned a very important lesson . . . ALWAYS buy the deveined and peeled shrimp.  I told my husband it was so much easier to make this time. 🙂 Hope you enjoy it as much as we do!

 

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Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon of olive oil
  • 6 – 8 cloves of garlic minced
  • 1 1/2 cup of chicken broth
  • 1/2 lemon juice only (of use 1/2 cup of lemon juice)
  • 1 teaspoon of Italian seasoning
  • 1/2 cup of butter (1 stick)
  • 1 tablespoon of parsley
  • 1/2 cup of Parmesan cheese
  • 1 lb of pasta

Directions

  1. Add olive oil to your skillet or sauté pan.
  2. Once the olive oil is warm, add shrimp and cook until tender (about 10 – 15 min). Reduce heat and remove shrimp and set aside (I just put mine in a bowl).
  3. In the same skillet add garlic, chicken broth and lemon, cooking on medium heat. Meanwhile, start cooking the pasta in a separate pot.
  4. Cook until broth is reduced by half. (around 10 – 15 minutes – but I am horrible at this part).
  5. Add Italian seasoning.
  6. Reduce heat to low and add butter.
  7. Add shrimp to the sauce then top with parsley and Parmesan cheese.
  8. Drain the pasta and top with the sauce. Yummy!
  9. Enjoy 🙂

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You may want to try Red Lobster Cheddar Biscuits to go along with this dish!

 

 

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

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Slow Cooker Barbecue Ribs

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Ready for another slow cooker recipe? If you’d like ribs but don’t want to fire up the grill, these are a simple way to make them inside. So good, and you only need five ingredients . . . love that!

 

I think I’ve finally figured out ribs in the slow cooker (WOOHOO!)  After reading through a few suggestions on how to cook ribs in the crockpot, I made these today and they were perfect. 

 

And EASY. 

 

What more could a girl ask for? 🙂

 

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Here’s the trick:  do NOT just put the ribs in the slow cooker.

 

(I know, I know . . . that takes a little of the fun out of slow cooking, but I promise spending a few minutes to prepare those ribs in the morning will reward you with some fall-apart-heavenly ribs!) 

 

Allow just thirty minutes in the morning to pre-bake them in the oven, and then let your slow cooker to the rest of the cooking for you.  These were so good that my family declared them better than Logan’s Roadhouse, and liked them as much as our favorite rib recipe for the grill.

 

 

Yup, I was a rockstar at our house this week. 

 

Here’s the recipe if you’d like to be a rockstar today too. 🙂 

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Ingredients

  • Salt
  • Pepper
  • Garlic Salt
  • Barbecue Sauce (we used Sweet Baby Rays)
  • 3-4 lbs. Pork Long Country Style Ribs, or Pork Sirloin Chops

Instructions

  1. Season ribs with salt, pepper and garlic salt.
  2. Bake at 350 in oven for 15 minutes, then turn ribs over and bake another 15 minutes.
  3. Transfer ribs to slow cooker (you may need to cut them to fit into Mrs. Potts!) 🙂
  4. Pour bottle of barbecue sauce over top of the ribs.
  5. Cook for 6-7 hours on low.
  6. Serve along with extra barbecue sauce (optional).

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Looking for more slow cooker recipes to add to your menu plan this week? Here you go . . .

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Greek Chicken Pasta

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So, this was my first attempt at a Mediterranean recipe (following the craziness we had two weeks ago ~ read more HERE.) I absolutely loved it, my kids didn’t love it so they stuck with pasta and grilled chicken, and my husband survived it but said it wasn’t all that bad.

 

 

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Not gonna lie ~ he’d choose Paula Deen’s fried chicken over Mediterranean Greek chicken any day.

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I thought it was fantastic though, so I’m sharing it. 🙂 It does have a lot of ingredients and isn’t the most penny pinched meal, but if you’re looking for a healthy option on the Mediterranean Diet, this one’s fantastic!

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Honestly the more I’m looking at recipes to try I think we’ll be sticking more and more to just whole foods eating (more fish, whole chicken, whole veggies, whole fruits ~ fewer carbs, and nothing processed), but I’m going to keep watching for Mediterranean recipes that look great along the way. I’m pretty convinced whole foods are the way to go (especially after following the 21 Day Fix for a few months), but always love trying new recipes out.

 

 

Greek Chicken Pasta

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  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat – cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish (optional)

Instructions

  1. Cook pasta according to package directions (boil for about 8-10 mins) and drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute for about 2 minutes. Stir in the chicken and cook until chicken is no longer pink in the center and the juices run clear (about 5 to 6 mins).
  3. Reduce heat to medium-low ~ add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through (about 2 to 3 minutes). Season with salt and pepper, and garnish with lemon wedges (optional) and enjoy!

 

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

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21 Day Fix Chicken

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As many of you all know I’ve started a new round of the 21 Day Fix this week. And I’m thrilled that we have over 100 ladies joining us this time around. (I love that!)

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What I love about the 21 Day Fix is that the recipes are pretty simple, but doing a little prep work makes everything go so much easier, so making up a big batch of this 21 Day Fix chicken at the beginning of the week is a necessity around here.

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So on Monday nights I usually make a big batch of this chicken to serve for dinner (my family all loves it), then I refrigerate the chicken to use throughout the week. 

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Easy!

 

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Here’s the recipe so you can get 21-Day-Fixin’ too . . . 

21 Day Fix Chicken

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Ingredients

  • 2-3 pounds chicken breast tenderloins
  • cooking spray
  • seasoning salt (Lawry’s is my favorite)

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Instructions

  1. Set oven to broil.
  2. Place chicken breast on broiling pan.
  3. Lightly (LIGHTLY) sprinkle with seasoning salt.
  4. Spray with cooking spray.
  5. Broil in oven for 4 minutes.
  6. Turn chicken tenderloins over.
  7. Sprinkle again very lightly with seasoning salt.
  8. Spray with cooking spray.
  9. Broil on high another 3-4 minutes, until cooked through.
  10. Once cooled, store refrigerated to have ready for salads throughout the week.

 

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21 Day Fix Counts

  • 1 red container

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Want to learn more about the 21 Day Fix? Go HERE to learn more about what we’re up to.

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Baked Chimichangas

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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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