An Idea for Cereal

This morning I made my kiddos their favorite Bananariffic Muffins for breakfast. I've had 5 bananas sitting on my counter for days, getting browner and browner, that needed to be utilized, and they LOVE those muffins.

After I had put the batter in the pans, it was time to make the topping, but I just didn't want to make it today. I looked over at my counter and remembered that I still had a little bit of Cinnamon Pecan Special K cereal left. That stuff is good! So, on a whim, I crushed up what was left and put it on top of my muffins, just to see how it worked. It was terrific!!!! The cereal stayed crunchy, and gave that little hint of extra sweetness. I will most definitely try this with other cereals.

So next time you just have some crumbs at the bottom of your cereal box, don't toss it! Try topping your next batch of homemade muffins and see how you like it!

More Fun with Leftover Roast

I mentioned in a prior post that I still had some leftover roast. Tonight I used it in a very unique way. I created a Bacon Cheeseburger Pizza!! Here's how it looked, but I wish I could let you taste it!! Yummmm!!!!


I made a sourdough pizza crust (in the bread machine) and par-baked it to get a wonderful rise. Then instead of pizza sauce, I spread ketchup on the crust. Now, please know that I did NOT put it on as thickly as I would have the pizza sauce. I just put a light coating over the entire crust. Then I topped it with the rest of my roast, bacon bits, and mushrooms and a drizzle of mustard on the part for DH and me. I then covered it in shredded CHEDDAR cheese and baked it. Now, if the kids would have tolerated it, I would have also added diced tomato, and I considered pickles. Both would have been very good. None of us like onions, so that wasn't an option! lol

This was such a wonderful dinner! It was unique enough to be very interesting, and the mustard drizzle was absolutely fabulous. Everyone asked me to make it again soon. I love experimenting with pizza, and especially when creative leftovers are involved. This little experiment is most definitely a keeper!!!

For more great recipes, be sure and visit the Grocery Cart Challenge!!

Hen House Bargain Meal of the Week, 4/22/09

Wow...I didn't realize it had been so long since I had participated in this challenge. I'm so sorry to anyone who checks for the lastest meal deal! Life has just been getting in the way lately and I've neglected this poor blog. I am trying to get back on track, and here is the latest Hen House Bargain Meal!

This week there are some meat sales, but most of the prices are still too high to be considered a "bargain." I did, however, find that fresh chicken drumsticks are on sale and that reminded me of a wonderful recipe that I found online. I used it for chicken leg quarters, and the kids loved it! The actual recipe calls for drumsticks, so it's perfect for today's Bargain Meal! It also fits into the category of lighter summer fare, which is the direction we're headed these days! :)

Your purchase list from Hen House for today's meal is:

1 1/2 lbs chicken drumsticks - on sale for $1.39/lb - $2.10
1 seedless watermelon (yum!) - $3.99
2 lbs. fresh green beans - on sale for .99/lb - $1.98

From the pantry: Flour, salt, paprika, pepper, margarine/butter.

Your menu:

Delicious Drumsticks (click on the link to go right to the recipe)
Cooked fresh green beans (add bacon bits or bits of ham for great flavor)
Sliced watermelon

Total cost of meal: $8.07, and I bet you have lots of watermelon and green beans left for the next day!!

Does that sound like a great summer meal, or what?? I love watermelon in the warmer weather, and it complements this chicken beautifully.

Let me know if you try this, and how you like it! And for more wonderful budget dinner ideas, click on the button on the right to go to 5 Dollar Dinners!

Pot Roast, Revisited

Yesterday I made a pot roast for dinner. I was subbing at middle school (for the first AND last time) and thought it would be wonderful to come home to a nicely cooked dinner. So into the crock pot went a bag of baby carrots, several Yukon Gold potatoes, about a 3 pound beef roast, a can of cream of mushroom soup, and a little bit of water. We had a very nice dinner, but of course, there were leftovers!

So tonight we had a family favorite meal that I frequently make the day after a pot roast. It's adapted from a Taste of Home recipe and freezes beautifully if you want to make it for a future meal. Doesn't this look good?????



Here's how you make Beef Mushroom Spaghetti:

Cook and drain 8-10 oz. of dry spaghetti. Into the pot with the noodles, stir in about a cup of the leftover soup/juices from the roast. I always skim off the fat before using it, as the fat will have solidified in the refrigerator. Stir in an 8 oz. can of tomato sauce. If your family likes mushrooms, also add a drained can of mushrooms. Then chop up your leftover roast and put a half cup to a cup of the meat into the mixture.

Stir it well and then pour into a greased 8" square pan. At this point, you can cover and freeze. When you want to prepare it, thaw it completely, then proceed. Cover pan with foil and bake at 350° for about 30 minutes, until heated through. Top with parmesan cheese.

I still have some roast left. I don't know if I'll whip up another of these for the freezer, or if I'll make something else tomorrow. Stay tuned...... :-)

Hen House Bargain Meal of the Week 4/1/09

This week, we're going for quick and easy. Skillet Bow Tie Lasagna is a recipe that I've relied upon for several years when I need a fast meal that my kids will absolutely love.

Here's your shopping list for the week:

Fresh ground round, on sale for $2.69/lb.
Barilla pasta in Bow Ties, on sale for .98
Crusty Baguette (in the bakery), on sale for .99
Dole Classic Iceberg lettuce, on sale for .99
Cottage cheese if you don't have some in the fridge (not on sale)

Skillet Bow Tie Lasagna

1/2 lb. ground beef - $1.35
1/2 t. minced garlic - neg.
1 can diced tomatoes, UNdrained - .99
1 1/2 c. water - 0
1 can tomato paste - .79
2 t. dried italian seasoning - neg.
2 1/2 c. uncooked bow tie pasta - .49
3/4 c. cottage cheese - .50
1/4 c. grated parmesan cheese - .25

Cook beef with garlic, drain. Add undrained tomatoes, water, tomato paste, and seasonings; mix well.

Stir in pasta and bring mixture to a boil.

Reduce heat; cover and simmer for 20-25 minutes until pasta is tender.

Combine cottage cheese and parmesan cheese in bowl. Drop by tablespoons on top of the pasta mixture. Cover and cook 5 minutes.

Serve with a side salad (.99) and baguette bread (.99).

Total cost of meal: $6.35.

For more great meal ideas on a budget, visit 5 Dollar Dinners!