HELP!!

Schmoopy - posted on 03/12/2011

Roasted Squash & Sausage

2 acorn squash cut crosswise (remove seeds)
2 tbsp brown sugar
cinnamon
Turkey sausage

Preheat oven to 350.
Put squash in 9x13 baking dish. To make squash stand up, slice off bottom to create a flat surface. Fill squash with diced sausage. Top with brown sugar & cinnamon. Fill baking dish with water and cover with foil. Bake for 1.5 hours.

Schmoopy - posted on 03/12/2011

Cornbread & Bean Casserole

Ingredients:
(can substitute beans of your choice)
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 16 ounces) diced tomatoes with chilies (drained)
½ cup frozen corn
1 teaspoon chili powder
2 teaspoons ground cumin
salt & pepper to taste
¾ cup shredded cheese
cornbread mix (1 egg, 1/3 cup milk)

Preparation:
Preheat oven to 375.

Combine beans, tomatoes, corn, chili powder, cumin, salt & pepper in a casserole dish. Mix them together.

Prepare corn bread batter according to package directions. (Can add cheese and/or ¼ cup corn to batter.)

Sprinkle cheese over top of bean mixture.

Gently spread cornbread batter on top of cheese.

Cover; cook on HIGH 60 minutes, until top of cornbread is med to dark brown.

Erin - posted on 03/11/2011

beef strog for family 4-5
500g beef strips
1 carton of sour cream
parptika add till your happy
onion
mushroom
fettuccuni

cook meat mushroom and onion add in sour cream and parpika serve on a bed of fettuccine
its cheap and simple

Amanda - posted on 03/04/2011

4 chicken breast, can of green beans, can of carrots, a couple potatoes or new potatoes in can, 2 chicken bouillon cubes..... Put ALL this together and bake on 400 degrees for an hour ;). So good, quick, & cheap!

Chris - posted on 03/01/2011

I find planning can be a huge help--Try to plan around the sales. I also do a lot of bulking up when things are on sale. If you have the freezer space, separate your meats into 1 meal portions, cheeses freeze really well, and veggies like peppers can be really cheap at certain times of the year. I'm adding a pasta favorite in my house. It's from Pampered Chef, and to cheapen things a bit I use skim milk instead of heavy cream, I use generic ravioli, and I stock up on canned tomatoes when I can. You can also easily skip the extra cheese on top.



Good luck!



Zesty Ravioli Skillet



1/3 cup (75 mL) heavy whipping cream

4 cups (1 L) loosely packed fresh baby spinach leaves

6 oz (175 g) provolone cheese, grated

1 tbsp (15 mL) olive oil

1 small jalapeño pepper, seeded

3 garlic cloves, pressed

2 cans (14.5 oz/398 mL each) diced tomatoes with onions, undrained

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) coarsely ground black pepper

1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)

Halved grape tomatoes (optional)



Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.



Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.



Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.



Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.