Hen House Bargain Meal of the Week

Welcome to installment #2 of the Meal of the Week for Hen House. If you don't have a local Hen House, you can probably find a great bargain meal at your local grocer by visiting 5 Dollar Dinners. If you click on the button in my sidebar, it will take you right to the feature - check it out!

This week's Hen House ad has a few deals, but they have definitely had better sales. It's been very difficult to come up with a recipe below $5, which is my goal. I do have one, which you will find below, and then a second meal that will put you just over the $5 mark. So keep reading....

Budget Beef Stroganoff

1/2 lb. ground beef ($1.00 - on sale for $1.99/lb)
2 T. flour (negligible)
Salt, pepper, garlic powder (negligible)
1 can cream of mushroom soup (about $1.00)
1/2 soup can water
1 can mushroom stems and pieces (about .75)
1/2 c. sour cream (about .50)
Cooked egg noodles (Best Choice on sale for .77)

Brown and drain ground beef. Stir in flour and seasonings to taste. Blend in cream of mushroom soup and water and stir until smooth. Stir in mushrooms and simmer uncovered for 5 minutes. Stir in sour cream just before serving over hot cooked noodles.

Serve with your choice of Popeye's, Allen's, or VegAll Steam Supreme frozen vegetables on sale for .66.

Total dinner cost: $4.68


Or, another option is:

Oven-Fried Chicken

2 lbs. fresh split chicken breasts ($3.00, on sale for $1.49/lb)
1 container plain Best Choice yogurt (.39)
1 c. bread crumbs (free if you made them, or about .30)
Seasonings for the bread crumbs, if desired (negligible)

Coat chicken breasts in yogurt, then dip in bread crumbs until covered.
Place on greased baking sheet and bake at 350° for 1 hour or until done.


Serve with Glazed Carrots:

1 lb. baby carrots (Green Giant on sale for .99)
1 T. sugar (negligible)
1 t. salt (negligible)

Cook carrots in water until tender, 25-30 minutes. Drain off all but about 1 T. of the water, then stir in the salt and sugar.


To complete the meal, prepare 2 c. rice (approx. .50)

Total meal cost: $5.18


Both of these are family-favorites here. I hope your family enjoys them as much as mine does! Be sure and check out the other bargain meals at 5 Dollar Dinners!!

Burritos that were a "Keeper"

Tonight I decided to actually try and cook. Good thing I did, really, since DH didn't even get home from work till 7:00!!! I had some things to use up, so I decided to use one of my suggestions in my prior post on rice, and I made burritos of a sort.

We had a roast the other night, and I had instructed DH to put the gravy/drippings into a container in the fridge. It was made with cream of mushroom soup, so it was a nice creamy concoction. I removed all the fat from the mixture and discarded it (gotta love how that all rises to the top when chilled!). I set a half-cup aside and heated the rest up, adding cornstarch and water to make a nice thick base. Into this, I stirred around 2 cups of brown rice, and all the leftover shredded roast. A taste sample proved it was pretty good!!

I got out my tortillas and placed a large scoop of this filling onto each, topping with shredded cheddar/jack cheese. Now, I know this sounds really non-spicy, but my kids are NOT spice eaters, and my stomach is still recovering from surgery, so I'm not ready for much spice or any beans just yet. So, yes, these are a bit boring, but you can add anything you want to spice up yours! I rolled my tortillas into pretty burritos and put them in a 13x9 pan. Once they were all done (I ended up with 12), I covered the pan with foil and put them in a 275° oven to get them nice and warm for dinner.

Remember that half-cup of the gravy that I set aside? Well, I decided to make a nice sauce to pour over the top for DH and I. Into the gravy, I mixed a huge scoop of sour cream and some salsa. I mixed it well and got it nice and hot, and it was a very nice touch - DH loved it, even reheated!

The kids ate this very well, and loved that they could pick up the burritos and eat them without a fork. They were definitely not authentic, but it was a great use of all the leftovers from making a roast the other day. Nobody even realized that dinner was comprised of leftovers! :-) (By the way, the tortillas were left from making quesadillas the other day....lol)

Let's Talk About Rice

I'm going to try and get back into the swing of posting great uses for leftovers. I'm slowly feeling more like myself, and while I still can't really cook, I do have some recollection of how I used to do it! ;-)

Gayle over at the Grocery Cart Challenge hosts a recipe swap every Friday, and I love to participate, as well as gather great new tried-and-true recipes. Gayle asked me to review how I use up my leftover rice awhile back, so I thought I would post a few rice recipes for the swap, as well as to help everyone use up those yummy little grains.

One of my very favorite uses for leftover rice is to turn it into mock fried rice. While "fried rice" screams fat and calories, you can actually create an excellent version of it with little fat. This is a great side dish, or I've also added leftover pork, beef, or chicken to make a complete meal.

"Fried" Rice

1-2 cups leftover white or brown rice
1-2 eggs or egg whites (use more egg if you have more rice)
1/2-1 c. leftover cooked veggies (corn, cabbage, carrot, celery, etc.)
1 T. soy sauce (or more to taste)
1/4 t. ginger
1/2 t. dry mustard (you can omit this, but it really is good!)

Scramble the eggs in a skillet sprayed with no-stick spray, then set aside when done.

NOTE: If you don't have leftover cooked veggies, but do have fresh carrots and celery, re-spray your skillet and saute the chopped/diced vegetables for 2-3 minutes till crisp tender, then continue the recipe.

Add cooked veggies and rice to the skillet and toss to combine. Stir in the soy sauce and seasonings (and any chopped meat, if using) until well-coated. Stir in the eggs and heat through.


Another great and common use for leftover rice is rice pudding. You can find lots of recipes online, or here is a quick and simple recipe:

Rice Pudding

1 pkg. cook n serve vanilla pudding mix
3 c. milk
1/4 t. cinnamon
1/4 t. nutmeg
3 c. leftover cooked rice

Cook pudding and milk according to package directions. Remove from heat and blend in the seasonings. Stir in the rice. You can serve this warm, or chilled.


Another option, that can be used for breakfast or dinner, that is very cheap, is a quiche! You can combine leftover rice with an egg and a bit of shredded cheese and pat it into a pie plate. Bake until lightly browned for a crispy crust, or simply add your quiche ingredients and bake it all at once for a softer crust. I have a post about making quiche here (though I used potatoes for the one I demonstrate).


A lot of people like stuffed peppers (though I really don't!) or stuffed tomatoes. Your family will never know the rice was "leftover."


Burritos or enchiladas can use up the rice in a yummy way. I have mixed the rice with chopped tomatoes, seasonings, and chicken or beef and rolled it up in corn tortillas for enchiladas or flour tortillas (with some refried beans) for burritos. My family just loves these options!


Another family favorite recipe where I always use leftover rice is Pizza Rice Casserole, which I posted previously.


Of course, there is always the standby of making soup. You can make up some nice chicken stock and create a quick and tasty chicken-rice soup. Or you can put the rice in a container in your freezer where you put all your small bits of leftover meats, grains, veggies, and broths/gravies. Once a month, you can have a batch of Freezer Soup. It may sound questionable, but it really comes out tasting great! I have been truly surprised at how much my family has liked the freezer soups I've "created." And that is about the most frugal meal you can find!!


I know I'm forgetting a bunch of uses for rice, but this will at least get you started. Please add your ideas in the comments section! Rice is a wonderful grain that can really stretch a grocery budget!!

And for more wonderful recipes, don't miss the latest Grocery Cart Challenge Recipe Swap!!!!

A New Feature - Hen House Bargain Meal of the Week

I am participating in a great new venture over at Erin's 5DollarDinners.com. Every week, bloggers from all over the country join in and scour local grocery ads for great deals. Each person then puts together at least one "bargain meal" for that week, one that anyone can put together without having to use coupons or analyze the specific deals. It's a GREAT concept, and while it has little to do with utilizing leftovers, it definitely contributes to lowering the cost of groceries, which is what this blog is all about!

Hen House can be tricky. They don't often have great sales on meat, so some weeks it's going to be quite difficult to make the meal below $5. However, this week, they do have boneless/skinless chicken thighs on sale, and I have a family favorite recipe using chicken thighs. It's based on a recipe I found in Taste of Home, and it is a delicious one-skillet meal. I'm assuming that you have basic staples in the pantry that will be needed for the recipe, and some of the ingredients are not in the ad, so I am providing my best estimate of the cost based on my regular shopping trips.

Skillet Chicken Supper

1/2 c. flour - .10
1/2 t. garlic powder - negligible
1/2 t. pepper - negligible
3/4 lb. boneless/skinless chicken thighs - $1.72 (on sale this week)
2 T. vegetable oil - .15
1 3/4 c. water, divided - 0
1/2 c. soy sauce - .75
1/2 t. dried oregano - negligible
3 medium red potatoes, cut into 1" chunks - .50
3 large carrots, cut into 1" pieces - .30
3 celery ribs, cut into 1" pieces - .30
10 oz. bag frozen peas - .85 (based on Best Choice 16 oz. bags on sale: $1.36)

In a plastic zip-top bag, combine flour, garlic powder and pepper. Add chicken in small batches and shake to coat; set remaining flour mixture aside - do not discard!

In a large skillet, cook chicken in oil till lightly browned on all sides; drain oil.

Combine 1 1/4 c. water, soy sauce, and oregano and pour over chicken, Add vegetables and bring to a boil. Cover and simmer 20-30 minutes or until chicken reaches internal temperature of 165° or more. Remove the chicken and vegetables and keep warm.

Combine reserved flour mixture and remaining 1/2 c. water until smooth; pour into the pan with the cooking juices. Bring to a boil; cook and stir for 2 minutes or till thickened. Serve with the chicken and vegetables.

Serve with a can of Pillsbury Biscuits, which are on sale this week in a 4-pack for .99, or splurge and get the Grands or Crescent rolls! :-)

Total entree cost: $4.67
Cost of biscuit can: .25
Total cost of meal: $4.92

Enjoy, and come back next week for a new bargain meal. And make sure you visit the Bargain Meal of the Week for lots of wonderful budget recipes!!!!

The Surgery I've Mentioned....

If you are a regular reader and have wondered about the surgery I've mentioned previously, I finally blogged about it on my other blog. If you're interested, please check it out here.

Simple Chicken A La King

Every Friday, Gayle over at The Grocery Cart Challenge hosts a recipe swap for her readers. It's a great way to find new recipes, and hopefully it's bringing a few of you over here where you can learn more about using up those leftovers in new meals that your family will love! If you're here from the swap, welcome to my blog! It's fairly new, but there is a lot of information here. Please feel free to look around for awhile - I think I have lots of great recipes and ideas!! :-)

This will probably be my last swap for a few weeks, as I'm having major surgery next week and will be in recovery mode for quite awhile. I will get back to it as soon as I am able, but since I won't be cooking for 2-3 weeks, it won't be as easy to post recipes with leftovers!!! ;-)

Today I'm sharing a recipe my kids really like. I used to make a fancier version of Chicken A La King that they didn't like to eat and would only pick at it. Then I came up with this version and they gobble it up!! Another plus for the recipe is it's very simple and cheap! Here's how I make it:

Simple Chicken A La King

1-2 cups leftover cooked chicken (shredded or cubed)
1 bag frozen corn
1 1/2 c. chicken broth
1 T. cornstarch
2/3 c. evaporated milk
Salt and pepper

In saucepan, combine broth, chicken, and corn. Bring almost to a boil over medium high heat.

Meanwhile, stir cornstarch into evaporated milk until completely dissolved.

Pour milk mixture into hot chicken mixture and stir quickly. Continue stirring over medium heat until thickened (won't take long).

Add salt and pepper to taste.

Serve this over hot rice, over waffles (really good!) or even as a baked potato topping to further stretch it. You can also serve over toast. It's very versatile!

For more great recipes, be sure and visit The Grocery Cart Challenge. Happy cooking!!!!!

My First Blog Award(s)!!!

I feel just terrible! I was given this wonderful award earlier this month by three - yes, THREE, fantastic bloggers, and I haven't even acknowledged it until now! I'm so sorry, ladies....I've been all caught up in preparing for surgery next week and just didn't take the time to properly thank you!

So....a HUGE, hearty thanks to Kristen at Frugal Antics of a Harried Homemaker , Jennifer at Cooking Like a Frugalite, and Amy at Cutting Coupons in KC. I so completely appreciate you!!!

The Lemonade Award is given by a previous winner to 10 people who have shown a great attitude or gratitude this week. It’s a great way to show these people that you appreciate them. So.....I am bestowing the award on the following blogs, in blog alphabetical order:

Beth at $20 Challenge for Charity

Cynthiaa at Confessions of a Yummy Mummy

Ali at Divine Domesticity

JodieMo at Eatin' on the Cheap

Jessica at Finding the Joy in the Journey

Stephanie at Fun Foods on a Budget!

Minda at Minda Homemaker

Michelle at Momstoppable

Annie Jones at Real Life Living

and last but definitely not least.....

Jackie at Save a Dime in '09

In addition, I want to give a special honorable mention to the following blog, but I don't want her to feel obligated to pass along the award, as she is dealing with some personal issues right now and I don't want to add any stress:

CookinsforMe at Plain Ol' Food

Congratulations to all the above blogs - I enjoy keeping up with every one of them and they are run by truly remarkable individuals who are worthy of more than a simple award! Be sure to visit their blogs - I'm sure you will be hooked!!!

Please accept my apology for my delay in passing along the award. I really do appreciate it greatly - I just let life get in the way!

And if you're an award recipient, please read the following, which I did pilfer from Cooking Like a Frugalite! :-)

You won, now what?

1. Put the logo on your blog or post.

2. Nominate at least 10 blogs, which show great Attitude and/or Gratitude! Be sure to link to your nominees within your post.

3. Let them know that they have received this award by commenting on their blog.

4. Share the love and link to this post and to the person from whom you received your award.

Celebrating National Chocolate Cake Day!!!

I'm going to re-visit my use-up-those-leftover-bananas posting and wish everyone a Happy National Chocolate Cake Day at the same time!

Today I was doing some freezer reorganization and making room for pre-cooked meals for my family to eat next week while I'm in the hospital. In doing so, I uncovered a bag of over-ripe bananas (5 of them). I couldn't throw them out!!! I thawed them a bit, removed the peel, and let them finish thawing in a bowl. Then I had to figure out what to do with them. My husband had been reminding me all day that today is National Chocolate Cake day, so I figured I would try and make a nice compromise using the bananas.

I got a chocolate cake mix and dumped it into the bowl of my KitchenAid mixer. I dumped in the bowl full of bananas (wow...this just sounds scrumptious so far, doesn't it?? lol) and then added the 3 eggs called for by the cake mix instructions. I started mixing it and it seemed a bit dry, so I added 2/3 of a cup of water and beat it on medium-high for about 2 minutes. It looked pretty good.

Into my stoneware Bundt pan went the mixture and I popped it into the oven for about 50 minutes at 375°. It smelled heavenly!!!! The cake came right out of the pan and after it cooled for a bit, I put it on a platter. I happened to have some leftover chocolate Pillsbury icing in my refrigerator from a dessert a week or so ago. I put the container in the microwave for about 45 seconds until it was the consistency of a glaze and drizzled it all over the top of the cake, running a bit down the sides and into the center.

This cake was great!! It had just the right blend of chocolate and banana and was soooo moist!!!! Everyone loved it. And even with the glazing, it was still a fairly low-fat cake. It could probably be made better with egg whites or egg substitute, but it definitely could have been worse! :-) So....here is another use for leftover bananas - let me know if you try it!!!

Yes, We Have (Some) Bananas....

Bananas. They are quite a healthy snack, and even in today's difficult times, generally reasonably priced at your local grocery store. We often purchase them greenish, but they ripen quickly to a lovely yellow color, which is when they are at the peak of flavor for munching.

However, the quick ripening also leads to an equally quick over-ripening. I don't know about your house, but around here the "yuck" factor is directly proportionate to the amount of brown on the banana skins. So....once the brown starts showing, the poor bananas are left to sit on the counter, browning more every day. The good news is that the more brown the banana, the more perfect it is for baking.

So what do you do with leftover bananas?? I bet the first things that come to mind are banana bread, banana muffins, and maybe even banana cookies. Those are all very good uses, and most folks have their preferred recipes for these items. I've been known to make banana biscotti (Yum!), banana snack cake, and even banana pancakes!

In fact, this morning, I felt sorry for the pitiful brown bananas sitting on my kitchen counter, and decided to make a batch of those pancakes. I've made them before, and the recipe has evolved into my kids' very favorite pancakes - they ask for them frequently. Here's how I make my pancakes:

1 c. leftover oatmeal (or pour about a half-cup of very hot tap water over about 3/4 of a cup of quick oats and let sit for 3-4 minutes)
2 very ripe bananas, mashed
2 large eggs
2 c. milk
2 - 2 1/2 c. flour (I use whole wheat)
1/3 c. brown sugar
3 t. baking powder
1/2 t. salt

Mix first 4 ingredients well in bowl. Stir in the dry ingredients until well-incorporated. Cook pancakes on hot griddle, flipping when bubbles cover the top surface of the cake.

Sometimes as a special treat, after pouring out the batter onto the griddle, I will sprinkle the wet batter with flavored baking chips and cook as usual. I've used chocolate, white chocolate, and even butterscotch chips - the kids love this!!

Enjoy this unique way to use up your leftover bananas!

The Versatility of Pizza

Pizza is a favorite to many, and on almost every kid's top foods list. Just mention the idea of ordering pizza for dinner and the kids get quite excited. Even schools now have pizza nights, where the school receives a certain percentage of orders from a pizza parlor placed by parents on a specific evening. Pizza is just plain good!

I've reached the point in my pizza making that my kids actually prefer my homemade pizza to anything we order from a pizza place. I have finally perfected a couple of different crusts that I make in the bread machine that everyone absolutely loves. One is a whole wheat Weight Watchers recipe, and the other is made with my sourdough starter. A couple of weeks ago, I ran out of white flour and made about a third of the required flour whole wheat, and the kids deemed it "gourmet" crust. Who knew??

One of the best things about pizza is that you can put just about ANYTHING on it and it gets eaten up. What is it about a bready crust and melted mozzarella that makes everything taste great?? Years ago, we lived in the very college town of Springfield, MO. There was a pizza joint there which had all sorts of bizarre toppings, from artichokes to tuna to everything in between, and people just flocked to their locations! Lately, I've been experimenting a bit with my pizzas just to try a few things that were in my fridge waiting to be utilized. I haven't been disappointed yet!

Tonight I had chicken alfredo pizza on the menu. Earlier this week, we had grilled steak (YUM!) and beef tips in gravy the next night. I still had a small piece of steak left, AND I hadn't made sourdough yet this week, so I needed to use my starter. So....we had steak pizza on a sourdough crust. That doesn't sound so strange, does it?? Well, I also tossed on a couple of handfuls of fresh spinach leaves. The kids thought it was fantastic! I truly believe I could put just about anything on a pizza and it would be gobbled up in one sitting.

If you're used to ordering pizza and not sure you can tackle the task of making the crust (though I really recommend trying, as it isn't that difficult), you can start with one of those pre-baked crusts at the store (i.e. Boboli) and start experimenting from there. My pizza tonight was made of a piece of steak that was literally about 5 inches long and 2 inches wide at its widest point, and it was plenty of meat for it. It doesn't take much! You can also change your cheese if you don't have mozzarella. I've made one entirely with cheddar cheese before. As long as it's pizza, it's going to be good!

So, if you're needing to use up a bit of meat and some veggie toppings and nothing really sounds good, give a pizza a try! I bet you don't get any complaints, no matter what toppings you choose. And if you have any funky combinations you've tried and your family raved about them, please post a comment. Creativity is fascinating and very appreciated!!!