Living Frugal Tips &#187; Comfort Food

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

Velveeta Rotel Chicken Pasta Casserole Recipe

Lisa — Wed, 07 Apr 2010 11:30:38 +0000

Velveeta Rotel Chicken Pasta Casserole Recipe is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

Any dish with Velveeta and Rotel is scrumptious and this Velveeta Rotel Chicken Pasta Casserole (aka Chicken Spaghetti) could almost be considered a grown up mac and cheese delight. It’s a great chicken pasta recipe that has been modified a bit from some Southern church recipe books and you need to give it a try.

As I always say, the Living Frugal Tips part of my recipes is that cooking at home is always cheaper than going out and my recipes always make a whole lot which means … leftovers. Save money and save time by cooking one night and having leftovers for lunch or dinner later in the week.

Velveeta Rotel Chicken Pasta Casserole Recipe Ingredients:

1 – Rotisserie Chicken (de-boned & chopped) or you can you can use boneless skinless chicken breasts

1 – Can Rotel Tomatoes & Green Chilies (do not completely drain). Or, if you do not like things with a little “kick” you can substitute regular diced tomatoes.

1 – Can Cream of Mushroom Soup

1 – Lb Box of Velveeta Chopped

1/3 – Cup of Milk

¾ – Box of Spaghetti or Penne Pasta (I used the whole wheat Penne pasta when I made it last and it was great)

¾ ~ Stick of Real Butter

1 – Medium Red Bell Pepper Finely Chopped

1 – Chopped Jalapeno (you can leave this out if you want a more mild dish, or substitute with red or green bell pepper).

1 – Medium onion chopped

Velveeta Rotel Chicken Pasta Casserole Recipe Directions:

Cook spaghetti or penne pasta according to directions on box.
Melt butter, sauté Bell Pepper, jalapeno pepper and onion
Add Velveeta and Rotel, Soup and Milk, to sautéed bell pepper, japaleno (optional) and onion mixture. Mix thoroughly over medium heat.
Add pasta and mix together.
Last, add the chopped chicken and give it one last mix. The cheese does not need to completely melt as it will do so in the oven.
Pour chicken spaghetti into casserole dish and bake at 350 for 30 minutes

* Note: for extra kick, you can also a small dash of Zatarain’s Liquid Crab Boil. Be careful as it does add kick. Love that stuff!

I hope you enjoy this Velveeta Rotel Chicken Pasta. It’s great served with some cornbread and a green salad. This is one of those absolutely yummy comfort food dishes.

Bon Appetit.

Check out some of my other recipes that you might enjoy:

Nearly Famous BBQ Pulled Pork Recipe

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

Turkey Lasagna Recipe with Lasagna Sauce

Lisa — Fri, 05 Feb 2010 02:05:12 +0000

Turkey Lasagna Recipe with Lasagna Sauce is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

Ina Garten's Turkey Lasagna Recipe

Turkey Lasagna is comfort food at its finest. Where the “frugal” comes in is with the quantity that this makes. You can basically eat off it for a week. You will note, that is a common theme with my recipes. I’m a busy working girl and I do a lot of cooking on the weekends and love the leftovers. It is great because you can make it ahead of time and eat off it for days. And, of course, always buy the key ingredients when they are on sale.

It started as a Food Network recipe from Ina Garten, the Barefoot Contessa, but I modified it as I always do. When I made it for weekend guests it was so good they actually wanted it for breakfast the next morning. Absolute true story.

Here is my yummy version.

Prep Time: 50 min
Bake Time 30 min
If you make the day before as I did, remove from refrigerator and let set 1 hour to room temperature before heating.

Turkey Lasagna and Lasagna Sauce Ingredients:

* 3 tablespoons olive oil
* 1 cup chopped yellow onion (1 onion)
* 3 garlic cloves, minced
* 1 1/2 pounds sweet Italian turkey sausage, casings removed. I used Jennie-O.
* 1 1/2 pounds Ground Turkey with Italian Seasonings (could replace with more sweet Italian Turkey Sausage)
* 1 (28-ounce) can crushed tomatoes in tomato puree
* 1 (28-ounce) can diced tomatoes with basil and garlic
* 2 (6-ounce) cans tomato paste
* 1/4 cup chopped fresh flat-leaf parsley, divided
* 2 teaspoons sea salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound lasagna noodles (I didn’t need quite the whole pound, but this allowed for the few that always break during cooking)
* 32 ounces ricotta cheese
* 1 1/2 cup grated Parmesan, plus 1/2 cup for sprinkling (I used the Sorrento chredded in bag)
* 2 extra-large egg, lightly beaten
* 1 pound mozzarella (I used Sorrento shredded, but you could use fresh mozzarella thinly sliced)

Directions for Making Turkey Lasagna and Lasagna Sauce:

Preheat the oven to 350 degrees F.

Lasagna Sauce

Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Prepare Lasagna Noodles

Meanwhile, cook noodles as directed. Drain.

Prepare Filling

In a medium bowl, combine the ricotta, 1 1/2 cups of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Assemble Turkey Lasagna

Ladle 1/3 of the lasagna sauce into a 9 by 12 by 2-inch rectangular baking dish (my pan was a bit largerd), spreading the lasagna sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Enjoy this delicious Turkey Lasagna recipe from Living Frugal Tips.

Other recipes that you might enjoy:

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

Nearly Famous BBQ Pulled Pork Recipe

Lisa — Sun, 24 Jan 2010 00:46:26 +0000

Nearly Famous BBQ Pulled Pork Recipe is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

BBQ Pulled Pork Sandwich Recipe

This is a great, easy BBQ Pulled Pork recipe that you make in your Crock pot or slow cooker. Look out Neely’s hear I come with my Nearly Famous BBQ Pulled Pork Recipe. Another simple dish and crock pot wonder that is oh so belly-rubbin’ delicious.

My husband is a pulled pork connoisseur. He brought my all the way home to Virginia once and I swear it was just for the pulled pork that this little place made and served family style. I figured I better master the pork or else I’d find myself on 12 hour road trips headed north on I-95 for his finger-lickin’ favorite.

Every time I make this dish I get the sticky BBQ laced thumbs up. So, in true Southern style I’m sharing my secret Nearly Famous BBQ Pulled Pork recipe.

Lisa’s Nearly Famous BBQ Pulled Pork Recipe:

Ingredients:

(1) 4 – 5 lb. Boston Pork Butt
(1) Onion
Garlic – (1) clove fresh or (1) teaspoon minced
(1) Can Chicken or Beef Stock
Seasonings: Salt, Pepper, Garlic Powder or Salt, Onion Powder, Brown Sugar, Dried Mustard
Liquid Smoke
Sweet Baby Ray’s BBQ Sauce (I’ve tried others, but this is the best BBQ sauce for pulled pork)

Directions for BBQ Pulled Pork:

Dry Rub Marinade:

Place defrosted Boston Pork Butt in a large Tupperware container and rub down on all sides with all the seasonings. Use what you have in the cupboard (don’t run out and buy it all – improvise if need be)- salt, pepper, garlic powder or salt, onion powder, brown sugar, dried mustard. I don’t measure, just dash and flip, dash and flip. If you like it sweeter use more brown sugar, etc. adjust to your liking. Next add a few dashes of Liquid Smoke and let it all set together in the refrigerator over night.

Crock Pot Recipe Cooking for BBQ Pulled Pork:

Place the Boston Pork Butt in the crock pot, fat side down. You can cut in half if needed to fit in your crock pot.
Dice onion and garlic and place in crock pot on and around pork.
Add one can of broth.
Cook for 8 – 10 hours on low. Or adjust the time down and cook on high for 6 – 7 hours. You know it’s done when it falls apart when you try and lift it from the pot. You can easily cook in the crock pot overnight.
When done, carefully lift the pork from the pot and place on a cutting board. Drain the liquid through a colander and reserve the onions and garlic. You can also reserve a bit of the liquid to add back into the crock pot to keep the pork extra moist.
Pull the pork apart with two forks and return to crock pot. Or you can pull it and then cut or chop it a bit which is what I prefer.
Place the BBQ pulled pork back into the crock pot and add the reserved onions/garlic and gently toss. Next add some Sweet Baby Ray’s BBQ sauce a little at a time and toss to coat. Add as much or as little as you like. I use between 1/3 to 1/2 of a big bottle and then have plenty left to add to the sandwiches.
It’s ready to eat or you can keep it on warm and serve later. You can’t over cook this dish.

Hint: If you want to eat at 6:00, I put it in the pot at 8:00am. Or, I’ve also cooked it over night and then just pull it in the morning and put back in the pot with the BBQ and keep on warm/low until ready to eat.

I serve it on Potato rolls with some slaw and beans on the side. Or the Hawaiian Rolls are a great idea for pulled pork sliders. These are great to serve at parties or pot luck dinners.

Another quick and easy, low-cost recipe from Living Frugal Tips that’s sure to be the hit of the next block party or afternoon sports scene.

Other recipes that you might enjoy:

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

Quick and Easy Mexican Meatloaf Recipe

Lisa — Fri, 15 Jan 2010 12:00:26 +0000

Quick and Easy Mexican Meatloaf Recipe is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

This is a great twist on a yummy favorite for those who like just a bit of “kick”. It’s what I call Mexican Meatloaf, aka Mighty Meatloaf because it is mighty good and mighty big.

It’s also quick, easy and cheap … especially when you factor in the huge group you can feed off this monster 3 pounder.

You can certainly adjust the size down to a reasonable portion, but I just love the leftovers — hot meatloaf, cold meatloaf, and meatloaf sandwiches.

You can also adjust the “kick” too, by adding more jalapeno peppers or taking away the jalapeno peppers and replacing them with green peppers. Everyone I’ve made it for likes it just as the recipe below states.

Living Frugal Tips Quick & Easy Mexican Meatloaf Recipe

Ingredients:

¾ cup chopped onion
½ cup chopped celery
1 chopped jalapeno pepper
2 tablespoons butter, margarine or olive oil (used to sauté the vegetables)
2 cans drained Rotel Tomatoes
1 1/2 lbs. ground turkey (or lean ground beef)
1 1/2 lbs. group pork
1 ½ cups soft bread crumbs
2 eggs slightly beaten
1 bottle Heinz Chili Sauce
½ teaspoon salt
Black pepper

Directions for Mexican Meatloaf Recipe:

Saute onion, celery and peppers in butter or olive oil until softened
Stir in Rotel Tomatoes and then set aside
In large bowl, combine turkey (or ground beef), pork and bread crumbs, eggs (slightly beaten), 1/2 bottle of Heinz Chili Sauce, salt and pepper
Next add satueed veggie mix
Form into a loaf in a baking pan (standard 9″ x 13″ works well)
Pour the remaining bottle of Heinz Chili Sauce on the meat loaf and spread to cover
Bake meatloaf at 350 for 1 hour and 15 minutes
Let stand 5 minutes before serving

Mighty Delicious!

Other recipes that you might enjoy:

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

Turkey Pot Pie Recipe – Great Use of Leftovers

Lisa — Fri, 27 Nov 2009 14:41:02 +0000

Turkey Pot Pie Recipe – Great Use of Leftovers is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

Are you wondering what to do with all your leftovers? Making a delicious classic turkey pot pie or chicken pot pie recipe has become a wonderful tradition of mine. It’s quick and easy, and because you can use all of the leftovers from a holiday meal or any meal and it’s very inexpensive.

The crusts are often on sale and often times have coupons on the package. I just got mine on sale and with a $1.00 off coupon on the package for even more savings. Or, you can check out the Pillsbury website for money-saving coupons and even more great recipes.

Classic Turkey Pot Pie Recipe:

Crust:

1 (15 oz) package Pillsbury Refrigerated Pie Crusts

Filling:

1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups chicken broth
2/3 cup milk
3 cups shredded turkey (or chicken)
2 cups mixed vegetables (You can use frozen, but I prefer fresh and use all my leftover veggies. You can even use up your leftover green bean casserole)

Directions for Turkey Pot Pie Recipe:

Heat oven to 425 degrees. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
Melt butter or margerine in a saucepan over medium heat. Add onion and cook 2-3 minutes until tender. Add flour, salt and pepper and stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add turkey or chicken and mixed vegetables and mix well. Remove from heat. Spoon chicken mixture into crust, seal edges and flute. Cut slits in several places in top crust. Cover the edges of the crust with loose tin foil as they tend to cook faster and brown quickly.
Bake at 425 degrees for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Enjoy this yummy traditional favorite. It’s comfort food at its best!

Other recipes that you might enjoy: