Archives

Meals-On-The-Go Series: Turkey Tacos

Now, the great thing about tacos is that everybody has a favorite way of making and eating them.  This can make it a great on the go meal, to just bring the fixings with you that you’ve prepared ahead of time and let everybody make them how they want to.  Or you could pre-make them and wrap them in plastic wrap or foil for easier transport and less items to carry.

Here’s our favorite Turkey Taco recipe.

Ingredients:

Soft Taco Shells 10 ct. $1.69

1 lb. ground turkey $2.00

Taco seasoning (I only use a 1/2 packet, or just a small bit from Costco container) $.10

Refried beans (make your own or canned)$.50

Kidney beans (make your own or canned) $.25

3 TBS Shredded cheese $.12

2 leaves shredded lettuce $.07

1 tomato $.26

1 avocado$.88

any of your other favorite toppings

Total for 10 soft tacos = $4.99

Directions:

Brown ground turkey and add taco seasoning and water until mixed in.

Warm your tortillas and layer ingredients as you like them and wrap them up.  If I have any leftover ingredients we usually use them in a salad the next day.

Watermelon Sorbet

This recipe is adapted from a recent Better Homes and Gardens article that I read. 

It turned out pretty tasty and makes a fun, refreshing summer treat!

Ingredients:

Seedless watermelon ( about 3 cups pureed) $.99 right now at the Asian market near us

Cranberry juice 1 cup $.22 (juice was $1.79 for 1 64oz. container)

Total: for 8 cups of sorbet = $1.21

Directions:

Cut up and puree your watermelon to desired consistency and pour into 9×12 baking dish

Pour 1/2 cup of cranberry juice in and mix through

Freeze until completely frozen and let sit on the counter for 5 minutes

With a fork begin scraping the icy mixture until it starts to become slushy (you may need to let it sit a little longer and come back to it)

Add 1/2 cup cranberry juice and stir through

Spoon mixture into freezer safe dishes and put back in freezer

Serve when icy again and Enjoy!

Teriyaki Pineapple Pork Chops

I love it when I am experimenting with dinner and it actually turns out delicious!

Ingredients:

Pork Chops (enough for your family, I used 3 since my kids split one) $3.00 (Click here to see how I buy inexpensive pork chops)

3 TBS Yoshida’s Teriyaki sauce (or any brand that you like) $.21

1 can pineapple $.25

1 cup cooked rice $.50

1 bag of Steamfresh corn $1.00

Total Cost of Meal for family of 4 = $4.96

Directions:

In a shallow dish place the thawed out pork chops and 3 TBS Yoshida Teriyaki sauce and let marinade for 20 min.

You can either barbeque them or broil them in a broiling pan.  It’s hot in California so I tend to BBQ my meat.

Once the meat is cooked through, place a few pieces of pineapple on it and let it cook a little longer, so that the pineapple gets a little cooked too

I cook my rice in my rice cooker while the meat is on the BBQ and the steam fresh corn cooks in a bag in the microwave.

Super simple and super yummy dinner!

Homemade Strawberry Freezer Jam

I have always wanted to make my own freezer jam, but thought that I didn’t have the time.  It was so quick and easy that now I understand why so many people do it!

Ingredients:

4 Cups Strawberries (B1G2 FREE $4.99 for all + had 2 cups left over)

1 Cup sugar ($.50)

2 packets liquid pectin ($3.99)

Total cost: $2.60 each for 3 containers

Directions:

Cut and puree strawberries until smooth in food processor

Bring Strawberry puree and sugar to a boil in saucepan and add liquid pectin

Let simmer for a few minutes until thickened

Let mixture rest in the pot until cool enough to put into freezer safe containers

Let sit out at room temp. for 24 hours and then put into freezer until desired use.

Homemade Chicken Stock Recipe

While there are many chicken stock recipes out there, this one is my favorite.  It was one I came up with a few years ago after trying several batches and not being satisfied with how they came out.

Keep in mind that I have an enormous stock pot that I purchased at the thrift store for $3.00. Score!  I would highly recommend finding something like this, or you can just reduce the amount that you put in the recipe.

Ingredients:

6-8 Frozen leftover chicken breast carcasses from deboning chicken, click here for video tutorial (free, since leftover from chicken that I used)

3-4 large peeled carrots, cut into thirds ($.50 for all at asian market)

4 celery stalks, cut into thirds ($.30 for all at asian market)

1 whole onion, peeled and cut into chunks ($.25 at asian market)

3 cloves garlic, peeled and left whole ($.10 at asian market)

26 cups of water (for my huge stock pot)

Directions:

Place all ingredients into the stock pot together and boil for about 1 hour, stirring a few times.

Reduce heat and simmer for another 3 hours.

Place a large fine mesh caulunder over a very large bowl and drain all ingredients over it, separating the ingredients from the stock.

Let the stock cool and then place the bowl into the fridge until it’s fully cool.

If there is any film at the top then scrape that off.

You can measure out your stock into whatever increments you think you will use the most.  I have found that I tend to use the larger increments for soups and other recipes, so I put 2 cup increments into freezer bags and freeze them flat in trays so that they stack neatly once frozen.  You could also freeze some in ice cube trays for recipes that only call for a couple of TBS of stock.  Then you put the cubes into a freezer bag and label accordingly.

Total for 18 cups of chicken stock was $1.15, which makes it $.06 per cup!  Much better than even getting it couponing and there is no salt added at all!

Happy cooking!

Mom’s Potato Salad Recipe

Okay I got permission to post this one from my Mom, because I think she makes the best potato salad in the world.

Ingredients:

8-10 Potatoes (either russet, yukon gold, or red)

1/2 cup mayo (or equivalent if you use something else)

2 1/2 TBS yellow mustard

2 TBS white vinegar

2 Hardboiled eggs, cut up

Sweet Pickles or relish (how much depends on your taste, I usually do about 2 1/2 spoonfuls)

2 tsp sweet pickle juice

Pepper (to taste)

Optional: diced celery, olives, bacon bits, bell peppers

Directions:

Boil 8-10 potatoes with peels on them til you can poke them through with a fork and they are soft

Peel and cut into chunks and put into a large bowl

Add mayo, mustard, vinegar, and eggs

Take a potato masher and mash slightly, then stir together

Add sweet pickles and juice and pepper and stir again.

Add your optional ingredients and mix through

Let sit in fridge for 2 hours to chill.  Overnight is best and serve.  Usually I can use this for 2 meals for our family.

Turkey Taco Skillet

If you are like me, then you have a pantry full of tomato soup that you got for mere pennies .  You need to get creative, sometimes, with how to use your pantry stock, so that it doesn’t go to waste.

One of mine and Beth’s families favorite recipes is this skillet dish.  I have tweaked it from it’s original recipe from Campbell’s Soup.  You can also add to it, to make it your own!

Turkey Taco Skillet

1 lb. ground turkey or beef (whichever your family prefers)

1 can condensed tomato soup, nothing added

1/2 cup of your favorite salsa

1/2 cup sour cream (I use this to cut the salsa a bit, you can use less or more depending on your taste)

1 cup corn (either fresh, frozen, or canned)

1/2 cup black olives, sliced (optional)

1 cup cheddar cheese

8-10 corn tortillas (cut into squares or rectangles)

Directions:

Brown turkey/beef  over med-high heat in large skillet. Drain.

Add soup (no water added), salsa, sour cream, corn, olives. Mix and let simmer on med heat for about 5 min. 

Add corn tortillas and cheese and mix well.  Let simmer another 2 min. and remove from heat.

Enjoy!

There is usually enough of this meal to have for 2 nights of dinner if you serve with a salad and some fruit.  Then you can stretch your budget even further!