Recipe

Budget Recipe: Easy Chicken Fajitas

by Rene on September 1, 2011 · 2 commentsThis post may contain an affiliate link. Read my Disclosure Policy here

I am so happy to have Rene from Budget Saving Mom guest posting here today and sharing one of her many yummy recipes! I can’t wait to try this one!

I am so excited that Sherri asked me to share one of my budget recipes with you! I love cooking and saving money, so I am always trying to come up with new budget recipes. Chicken Fajitas are such a great budget recipe! My family loves them!! I love the fact that I can add in quite a few vegetables, and my kids just keep asking for more!

Chicken fajitas take very little time to make. If I am in a pinch, I can make this meal in about 12 minutes by using canned chicken. However, if you want to slow down and take the time to make everything from scratch, you can do that as well! My kids always come into the kitchen with me when I make chicken fajitas. They will stand in their little chairs and watch. They love being able to add all of the toppings and “make” their own chicken fajitas. Plus, if I have extra time I will often make homemade tortillas for fun. The kids REALLY love this. I give them all little pieces of dough, and they roll out their own tortillas.

Budget Recipe: Easy Chicken Fajitas

2 boneless chicken breasts (or any leftover chicken, chicken in the bone, whatever chicken you have on hand to save money will work!)
1 large onion chopped into strips
1 large green bell pepper cut into strips
1 large red bell pepper cut into strips
1 can Rotel (I use my homemade Rotel. I make it once a year, can it & use it all year.)
½ Tablespoon Cumin
1/2 teaspoon cilantro
1 teaspoon chili powder
cooking oil

Chicken Fajita Toppings:

You can pick and choose what you would like to top your fajitas with. This is my kids’ favorite part!

Cheese
Sour cream
Salsa (We use my homemade salsa.)
Green onions
Guacamole
Corn relish
Black beans
Refried beans

Saute the onions and bell peppers in cooking oil for about 7 minutes. Add the chopped chicken and cook until it is no longer pink. Add your Rotel, cumin and chili powder and allow to simmer on the stove until you are ready to eat! Place the filling in your tortillas, and top as desired.

This is one of my family’s favorite budget recipes!

Tips to get extra vegetables into your family: My husband and kids don’t always love their vegetables, but I have found that you can add just about any vegetables to fajitas (if it is grated) and they won’t notice. The last time that I made fajitas, I added shredded carrots, squash, zucchini and eggplant. Just add the vegetables in with the onions to cook them.

Rene gives you tips on how you can save money with budget recipes, canning recipes, homeschooling, and organic gardening. She has been blogging at Budget Saving Mom for almost 3 years. You will find coupons, store deals and coupon match-ups, printable coupons, freebies and more on Budget Saving Mom.

{ Comments on this entry are closed }

Zucchini Cakes

by Sherri on August 13, 2011This post may contain an affiliate link. Read my Disclosure Policy here

I just made these tonight for the first time and Oh. My. Goodness…they are SO yummy!! I just had to share with you all.

I saw a recipe in a magazine a few months ago but I can’t remember which one and I didn’t write down the recipe. So I created what I could come up with and gave it a shot.

Here’s my recipe:

2 small zucchini, grated
1 small onion
2 garlic cloves, minced
2 eggs
1 cup of panko bread crumbs
1/4 cup of parmesan cheese
Salt and pepper to taste

1/4 cup of olive oil to saute in.

Combine all ingredients (except olive oil)

Heat Olive Oil in pan.

Form mixture into 8 patties

Saute for 3-4 minutes on each side until crispy, golden brown. Enjoy!

{ Comments on this entry are closed }

100 Recipes for Under $1

by Sherri on April 14, 2011This post may contain an affiliate link. Read my Disclosure Policy here

All You has a great list of 100 Recipes for under $1!! I especially like the 7 Dip Recipes on page 2!

Head over and see how you can cut your grocery budget by planning some of these as meals.

{ Comments on this entry are closed }

Yummy Cheesy Potato Casserole

by Sherri on March 12, 2011This post may contain an affiliate link. Read my Disclosure Policy here

Tummy Cheesy Potato Casserole

This recipe is from Simply Potatoes and it is truly the best! I take it to every pot luck dinner and there is never any left.

* 1 package Simply Potatoes® Shredded Hash Browns
* 1 can (10 3/4 ounces) cream of chicken soup
* 2 cups (8 ounces) Shredded Cheddar Cheese
* 3/4 cup sour cream (I use light)
* 1/4 cup chopped onion
* 1/4 cup butter or margarine, melted

Topping Ingredients: (optional)

* 1 1/2 cups corn flakes, coarsely crushed
* 1/4 cup butter or margarine, melted

Instructions:
1. Heat oven to 350°F. Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.

2. In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

Tip: *An 11×7-inch rectangular or 8-inch square baking dish can be used.

{ Comments on this entry are closed }

Chicken and Spinach in Feta Cream Sauce

by Sherri on March 12, 2011This post may contain an affiliate link. Read my Disclosure Policy here

This is one of our favorite recipes. The kids love it so much too.

1 lb of chicken breast
2-3 cloves of minced garlic
1/4 cup of chopped onion
1 lb of fresh spinach
1 cup of chicken stock
8 oz of sour cream (I use light)
8 oz of crumbled feta cheese
1/4 cup of parmasen cheese
salt and pepper to taste
1 lb of penne pasta

~ Cook chicken in olive oil with garlic and onion until completely cooked through. Remove from pan and place in separate bowl so that it doesn’t get overdone.

~ Add spinach to pan and cook on med. low heat until done

~ Add chicken stock, sour cream, feta, parmesan, salt and pepper and mix thoroughly. ( I sometimes double to sauce recipe because it is so yummy and we like having more)

~ Add chicken back into sauce and serve over penne pasta.

(I have also added a tablespoon of flour as well to thicken the sauce.)

Enjoy! Let me know what you think.

{ Comments on this entry are closed }

Green Peas with Sauteed Onions

by Sherri on March 5, 2011This post may contain an affiliate link. Read my Disclosure Policy here

Green Peas with Sauteed Onions

This is one of my favorite recipes that my mother in law makes.

1 lb of frozen green peas
1 large onion, chopped
2 TBSP butter
Salt and pepper to taste

~ Cook frozen peas for 30 -45 minutes

~Melt butter in a sauce pan and cook chopped onions on low heat until really brown. (Not fast so they burn but almost like they are caramelized )

~Drain peas and place back in pot. Salt and pepper to taste. Stir in onions and serve.

{ Comments on this entry are closed }

Homemade Marinara Sauce

by Sherri on March 1, 2011This post may contain an affiliate link. Read my Disclosure Policy here

Homemade Marinara Sauce

My husband makes the most INCREDIBLE homemade marinara sauce. He makes a huge batch and we freeze it to always have it on hand.

3-4 cans of Whole Plum tomatoes (28 oz+ cans)
4-6 cloves of garlic, minced
1 small onion, chopped
4 TBSP of olive oil. (he says to make sure the bottom of the pan is covered)
2-3 TBSP of dried basil
1 tsp of oregano
1 tsp of sugar
pepper to paste

~Place olive in pot

~Place minced garlic and chopped onion in pot and saute until translucent and soft) DO NOT BROWN!! Very important.

~Place tomatoes in a blender or food processor and blend until smooth and pureed.

~Put in the dry ingredients

~ bring it to a slow boil and cook reduce heat to low and simmer for a minimum of an hour, stirring every 15 minutes so not to burn the bottom. (the longer you can let it simmer the better. He prefers 3 hours but it is still yummy at just an hour.

This is wonderful sauce that is perfect to use with chicken cutlets or ravioli.

{ Comments on this entry are closed }

Layered Taco Dip

by Sherri on February 15, 2011This post may contain an affiliate link. Read my Disclosure Policy here

Layered Taco Dip

This is another all time favorite to take to a get together. My sister in law was the first to introduce me to it.

(1) 8 oz pack of cream cheese, softened (I use 1/3 less fat)
(1) 16 carton of sour cream (again I use light)
1 pack of taco seasoning
8 oz of shredded cheddar cheese
Salsa

Optional toppings:
Lettuce
Scallions
Olives

Mix cream cheese, sour cream and taco seasoning pack together in a bowl. You can just use a fork or you can use a hand mixer)

Spread into a 9 x 12 dish

Spread a layer of salsa over top

Sprinkle cheese in top of salsa

Add any other optional toppings that you prefer.

Refrigerate for about 30 minutes before serving.

Serve with tortilla chips

{ Comments on this entry are closed }

Yummiest Chicken Wings and/or Thighs

by Sherri on February 15, 2011This post may contain an affiliate link. Read my Disclosure Policy here

Yummiest Chicken Wings

These great chicken wings make a great appetizer as well. I usually make the thighs for a family meal.

I use a large pack of chicken wings (20 or more) or thighs (8 or 9 pk)

Marinade
1 1/2 cups of Red Wine Vinegar
2/3 cup of Soy Sauce
1 TBSP garlic powder
1 TBSP of rosemary
1 TBSP dry mustard

Preheat oven to 375 degrees

Combine all ingredients and heat in saucepan.

Place wings or thighs in a glass baking dish skin side down (I actually remove the skin on ours and place down just to cut down on the fat)

Pour marinade over chicken and bake for 45 minutes

Turn chicken over and bake for another 30-45 minutes. The last 15 minutes or so, pour off the majority of juices that are left in the dish.

The key is to get the chicken to a dark brown color.

{ Comments on this entry are closed }

Creamy Chicken Casserole

by Sherri on February 15, 2011This post may contain an affiliate link. Read my Disclosure Policy here

Creamy Chicken Casserole

3 boneless/skinless chicken breasts
1 can cream of mushroom soup
1 can of cream of chicken soup
1 cup of milk
8 oz of shredded cheddar cheese
garlic powder
pepper
olive oil
1 lb box of elbow macaroni – cooked
Panko or regular bread crumbs

Place chicken breasts in baking dish and sprinkle with garlic powder and pepper. drizzle with a little olive oil (2 TBSP or so)
Cover with foil and Bake at 350 until 30-40 minutes
When done, cut into small pieces and save juices to use.

Mix 2 soups together
Mix in 1 cup of milk (i use Fat Free)
Add in cheese
Add in juices from baked chicken (for extra flavors)
Add in cooked cut up chicken
Add in Cooked elbow macaroni

Top with panko or bread crumbs and bake for 20-25 minutes.
(I put my panko on a cookie sheet and broil for about 3 -5 minutes on low to get them extra crispy)

{ Comments on this entry are closed }

← Previous Entries