Turkey and Rice Soup

12 cups turkey or chicken stock
5 cups cooked turkey
1 onion, diced
5 garlic cloves, minced
5 stalks of celery, chopped
2 carrots, chopped
1 cup wild rice, uncooked
1 cup white rice, uncooked
olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon rosemary

1. Coat the bottom of a large pot with olive oil. Saute the onions and garlic about 2-5 minutes, until the onions are translucent. Add the celery and carrots, cook about 2-5 minutes stirring constantly. Stir in spices.
2. Add turkey, stock and rice. Simmer over medium low heat for about an hour, or until the rice is cooked and the vegetables are tender.


Red rice

2 Cups cooked white rice
6 oz tomato sauce
1/4 tsp ground coriander seed
1/8 tsp chili powder
1 cub vegetable bullion
1/4 cup water
5 cloves garlic chopped
1/4 cup white or yellow onion chopped
1/2 cup fresh or frozen white corn
salt and pepper to taste

In large non stick skillet add rice over medium heat. Toss every minute allowing the rice to begin to crisp and dry out a little. In microwave safe dish add water and bouillon and microwave 2 minutes or until boiling. Stir until bouillon is dissolved. Add onions, garlic and corn to rice and continue tossing to cook. Combine tomato paste, bouillon, coriander, chili powder, salt and pepper in bowl. Slowly add 1/4 of tomato mixture and toss to coat cook about 1 minute. Add another 1/4 tomato mix in and repeat until all tomato mixture is added. Cook until tomato mixture has cooked into rice completely so the rice is not wet. Taste for seasoning.

Note: You could sub veggie bouillon for chicken bouillon if you would like for a meatier flavor.

Red bean quesidillas

This portion will serve two

1 can red beans
1/2 cup fresh or frozen white corn
1/2 cup diced tomatoes
1 tsp ground corriander
1.5 cups shredded monteray jack cheese
2 large flour tortillas

Preheat oven to 350. Rinse beans. In microwave safe dish heat beans for about 1 minute 30 seconds. Combine beans, corn, tomatoes and corriander. Place tortillas on cookie sheet. Line half of tortilla with 1/4 cheese. Top with half of your bean mixture. Top with 1/4 cheese and fold. Repeat. Spray the tops with cooking spray and place them in the oven for about 10 minutes to cook through. Turn broiler onto high and brown side one of your quesidillas. Remove them and flip them over. Spray with cooking spray and brown that side. Serve with sour cream and salsa if you desire.

HINT! When browning the outsides of your tortillas DO NOT leave your husband in charge of letting you know when they begin to brown. If you do, you may end up hearing SHIT SHIT SHIT coming from the kitchen as you run in to find your dinner looking like this.

My husbands favorite breakfast potatoes

4 white potatoes quartered and sliced very thin
1/2 yellow onion fine diced
1 clove garlic fine diced
1.5 tbsp rosemary chopped
1 SMALL pinch cayenne pepper
1/2 tsp salt
pepper to taste
1 tbsp butter
3 tbsp olive oil
1 slice bacon

The key to making these potatoes right is to make sure to put everything in the right order. A very common mistake is for people to throw things in all at once and burn the onions and garlic. In a large skillet add olive oil and butter over medium heat. Toss in potatoes and leave them alone. The key here is to let them start to brown. Turn them a few times until they are a light brown. Add in the onions and rosemary and toss it all to coat. Make a well in the center of the potatoes and add in your slice of bacon. Once the potatoes are brown and the onions are clear toss in the garlic, salt, pepper and cayenne pepper. Reduce to low and toss a few more times. Remove the bacon before you serve this is simply there for flavor, I usually toss it in the pan with the other bacon I'm cooking to let it fry up properly.

I used to cook my bacon and then make the potatoes in the same pan but I found that any remnant pieces burned and it was also too much of a bacon flavor. The one slice of bacon gives it just a hint of smokey pork fat goodness.


Roasted onion potatoes

While I was planning my menu a few weeks back my cousin mentioned that you could put Lipton Onion soup in meatloaf. I thought it sounded weird, but I think meatloaf is weird so I said why the hell not. While we were at the store she told me there is a recipe on the back for some potatoes. I got two packs of the soup mix and figured why the hell not. It was cheap right? So I made them and everyone loved them. I thought they tasted kind of like an onion bagel, but they were good. I don't normally post recipes that I didn't tweak, or that aren't prepackaged but, this was a good recipe and it went with my whole CHEAP cooking thing. So, try em out, they are good, and while your at it make some meatloaf.

1 envelope Lipton® Recipe Secrets® Onion Soup Mix
4 all-purpose potatoes, cut into large chunks (about 2 lbs.)
1/3 cup vegetable oil


This was my first attempt at meatloaf. I don't have a meatloaf pan hence the funny shape of my loaf. Anyway Brandon loved it especially because he could help me make it. Here is my recipe.

Lean ground beef (I would say I used about 1.5 lbs)
1/2 tsp salt
1/2 tsp pepper
7 saltine crackers (smooshed)
1/2 cup fine dice yellow onion
/2 garlic powder
2 eggs
2 cloves garlic finely chopped
2 tbsp italian bread crumbs
1 pack lipton onion soup mix (near the soups at the store)
2 tbsp milk
2 green onions chopped (light green and white parts only)

Throw all ingredients in a bowl and mix WITH HANDS! Preheat oven to 350 and bake covered for 40 minutes. Uncover and bake for about 20 minutes or until internal temperature reaches 160 (for medium rare).


Turkey Chili

3 tablespoons olive oil
1 onion, chopped
5 garlic cloves, chopped
1 tablespoon salt
2 teaspoons chili powder
1 teaspoon oregano
2 tablespoon tomato paste
1 chipotle chile in adobo, chopped, plus 1 tablespoon sauce
1 1/4 pound ground turkey
1 1/2 Mexican style beers
2 cans fire roasted diced tomatoes
2 cans kidney beans, rinsed and drained

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
2. Stir in the tomato paste and the chipotle chile and sauce, cook 1 minute.
3. Add the turkey, and cook until the meat is no longer pink, about 3 to 5 minutes.
4. Add the beer and simmer until reduced by about half, about 8 minutes.
5. Add the tomatoes and the beans, bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
6. Serve the chili topped with your favorite garnishes, cheese, sour cream, onion, tortilla chips or crackers.


Baked apples

  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sugar
  • 6 similar sized gala apples
  • 2 tablespoons butter, cut into 6 teaspoon-size pieces
  • 1 cup spiced apple cider (or apple juice)
Preheat oven to 350. Combing first three ingredients. Core apples (don't puncture through to the bottom). If you do not have a corer a metal 12 teaspoon works great to dig out the insides. Peel off the top half of the apple skin. Line a deep baking dish with foil and place apples in. Fill the inside half full with sugar mixture and sprinkle remaining on top. Pour juice in the bottom of pan surrounding apples. Add 1 teaspoon of butter to each apple. Cover with foil and bake for 30 minutes. Check apples for softness if they are done serve them if not pop em back in for another 10 minutes.

I don't have the best picture of this because I was so goddamn excited to eat it I started eating before taking he picture. Also you can make the sugar mixture and just keep it in a tupperware and use it for one or two apples as needed. Last night I just made one for Brandon.

Finally you can put these in the crockpot on low for about 2 hours and your house will smell amazing leaving you with a delicious desert too!


Mini Spanish Frittatas

Frittatas are a cheap and easy thing to throw together for breakfast. You can basically use whatever you have in your fridge to switch it up. The standard frittata is made in a large skillet. Making them in muffin tins makes this fun for the kids.

5 eggs
1/3 cup milk
2 chorizo sausages
1 tablespoon butter
3 flour tortillas, cut into bite size pieces
1/2 cup cheddar cheese, shredded
cooking spray

1. Preheat oven to 375 degrees. Spray a muffin tin with nonstick cooking spray.
2. Remove chorizo from casing, form small balls and place in a small skillet. Cook on high heat about 5-8 minutes, or until no longer pink stirring regularly.
3. In another small skillet add butter and flour tortillas. Lightly brown the tortillas for about 5 minutes stirring regularly. Do not allow to burn.
4. Whisk the eggs, milk, pepper, and salt in a large bowl. Stir in the chorizo, tortillas, and cheese.
5. Fill muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is set in the center, about 10 to 12 minutes.
6. Frittatas should come out of the muffins tin easily with a fork or rubber spatula. Serve immediately.


Chicken Wings


2 pounds chicken wings
1 cup Frank's RedHot original hot sauce
1/2 a stick melted butter
crushed red peppers
garlic powder

1. On a large baking sheet arrange chicken wings in a single layer. Season with salt, pepper and garlic powder. Bake at 400 for an hour turning halfway through.
2. In a large bowl add melted butter, Franks, and crushed red peppers. I use about 1-2 teaspoons, but we like spice in our house so add to your desired spiciness.
3. Place cooked chicken wings in bowl and thoroughly coat with hot sauce.


2 pounds chicken wings
1 cup orange juice
1/4 cup hoisen sauce
3 tablespoons lemon juice
1 tablespoon vegetable oil
1/4 cup sugar
3 tablespoon ginger, minced
3 garlic cloves, minced
1 teaspoon corn starch
2 green onions, thinly sliced

1. In a bowl mix the orange juice, hoisen sauce, lemon juice, oil, sugar, ginger, garlic and corn starch.
2. In a large baking dish arrange chicken wings in a single layer and coat with sauce mixture.
3. Bake at 400 for an hour, turning halfway through and recoating with sauce.
4. Serve topped with extra sauce and green onions.


Lemon garlic pork tenderlon - taking help from the store

Another cheapy. A few weeks back I was at the store shopping. I wanted pork tenderloin. They were out of the stuff that was un-marinated. I noticed they had one pre-marinated in a garlic lemon marinade. I hemmed and hawed wondering if I could actually buy something that someone else marinated. Finally I tossed it in the cart and figured I would give it a shot. I got home and realized I could not serve it like that I had to do something to make it my own so I threw together a quick glaze. The husband loved it so I made it again this week. Here is my taking help from the store meal.

1 Lemon garlic pork tenderloin
5 cloves garlic 3 chopped 2 sliced into quarters
1/2 cup soy sauce
5 tbsp lemon juice
1/4 cup water
2 pinches crushed red pepper
Black pepper

Preheat oven to 375. Combine soy sauce, water, lemon juice, crushed red pepper and diced garlic. Using a sharp knife poke 8 holes in your pork and slide your quartered garlic down into the middle. Place pork on baking sheet fat side up and season with pepper to you liking. Cover with sauce and place in oven for about 20 minutes or until pork reaches 155. I like to turn the pork once in the sauce half way through cooking. Allow pork to rest on counter until inner temperature reaches 160 degrees and then cut on an angle. Drizzle with sauce and serve. Some people may prefer to remove the garlic from the center first.

The pork tenderloin is $7.98 at my walmart. It serves 4 small portions or 2 large ones. I like to serve this with a simple potato and vegetable such as asparagus. The whole meal, with potato and veggie can be made for about 13.00. I had the soy sauce, lemon juice and garlic on hand.

Stuffed bell peppers take two - meals on a budget

As I told you last week I was going to start creating meals on a budget. This was the weeks first budget friendly meal. I'm not sure how to tally the cost since I had the sausage, garlic rice, and onions on hand. However this entree can be made for under 10.00 easily and serve up to 6 single portions.

1 pound pork sausage
4 green onions diced
1 pack mushrooms diced
1/2 white onion diced
5 cloves garlic diced
1 cup cooked white rice
1 pinch crushed red peppers
2 tsp ranch powder
1 cup diced tomatoes in a can
1/4 cup italian bread crumbs
1.5 cups monteray jack cheese shredded
salt and pepper
Olive oil

The first thing I want to say is, to make this meal vegetarian cook the sausage in a separate pan with salt and pepper. Remove your vegetarian filling and make your peppers and then add the cooked sausage to the remaining peppers and proceed to make them.

Preheat oven to 350. Cook rice. Cut tops off of peppers and seed them. Cut just enough of the bottom of the pepper off to make it stand straight. Lightly drizzle olive oil over peppers and place them on sheet pan in oven. Begin chopping all of your ingredients. Heat nonstick skillet over medium heat and add onions (white and green). Sauté and then add garlic and mushrooms. When onions and mushrooms have finished cooking add in salt, pepper, crushed pepper, ranch powder and tomatoes. Over medium heat brown sausage in seperate pan. Combine and cook about two minutes. Add rice and bread crumbs to mixture and combine. Remove softened peppers form oven. Drain oil from sausge and mix it into rice and veggies. Place small amount of cheese in the bottom of each pepper. Fill half of pepper with mixture. Add cheese and pack down. Fill with more mixture to tippy top and add more cheese. Place in oven for 10 minutes to allow cheese to melt and ingredients to combine.

Remember for the vegetarian version you want to stuff your peppers AND THEN add the sausage to the left over mixture.

Look at that melty gooey cheese

(vegetarian version)

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Extreme Breakfast Sandwich

½ pound hot pork sausage
1 everything bagel
cream cheese
2 slices of sharp cheddar
2 eggs
hot sauce

1. Split the sausage in half and make two patties. Place patties in a hot skillet and cook on each side for 5 minutes or until done.
2. Fry the eggs over easy, or cook longer for less yoke. Season with salt and pepper to taste.
3. Spread cream cheese on both side of toasted bagel.
4. Build your breakfast bagel placing all of the ingredients together starting from the bottom up, bagel, sausage, cheese, egg, sausage, cheese, egg, hot sauce, then bagel.


Blackened Salmon

2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
olive oil

1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with olive oil, and sprinkle evenly with the cayenne pepper mixture.
3. In a large skillet over high heat, add 1 tablespoon olive oil and cook salmon until blackened about 2 to 5 minutes per side. Salmon will flake easily with a fork.

Something New

So in my house, I have always done all of the cooking. This has always worked because I love cooking, and my husband, well, could care less about it. There have been occasions where he would make me a really nice dinner for an anniversary or birthday, but besides that his idea of cooking was putting a frozen pizza in the oven. Recently however, he has developed an interest in it. On one of his days off every week he has been making dinner. This has been fabulous. We have different days off, so to come home to a nice cooked meal after working all day is so nice. Plus he cooks some really good food! A second person in the kitchen adds different styles and new ideas to our meals. So I have decided to start posting his recipes on here that he creates each week. You will see anything from very manly meals to meals that should be served next to candlelight. Enjoy!


Beef Broccoli

1/4 cup flour
1 can beef broth
2 tablespoons sugar
2 tablespoons soy sauce
1 pound round steak, sliced in thin strips
1/4 teaspoon ginger, chopped
1 clove garlic, minced
4 cups broccoli, chopped

1. In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
2. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned.
3. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.
4. Serve over steamed white rice.


FRIED chicken tacos

When I make carnitas I slow cook them in the crock pot. Then I take them out and fry them. My husband loves this. One night I was going to make some tacos. I was in a rush so I just threw the chicken in the pan. Halfway through my husband asked me to make em like carnitas. So I did, and he fell in love. He doesn't talk while he's eating because he barely has time to breath, the way he shovels them in. So I give you my best chicken tacos ever recipe.

1 package boneless skinlles chicken (if you use breasts cut them into halves)
2 Tbsp adobo seasoning (can be found at most stores and most Mexican stores)
2 Tbsp ground coriander seed
1 Tsp pepper
1 Tsp garlic powder
4 Tbsp olive oil.

Combine dry seasoning in bowl. Season top half of chicken with 1/3 seasoning. Heat skillet with 2 tbsp oil over medium heat. Place chicken in season side down and season second half with 1/3 seasoning. Cook on both sides until brown. Remove and allow to cool down. (turn off pan during this time). Once cool shred chicken. I like to use two forks to pull it apart. Add remaining oil to pan and heat to medium high (closer to high). Add chicken and remaining seasoning and toss every few minutes until chicken begins to brown and crisp. (Hint, not all of it will crisp, don't try or you will burn it). I serve it with fried shells (if your gonna go fried might as well go all out). onions, tomatoes and green salsa.

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