Archive for the ‘# Buster Approved’ Category
Lentil Chili
This chili is easy to make, common ingredients, and it is delicious. I used the variants and added 1 lb of cooked ground pork, and can of kidney beans and a can of pinto beans. If making this with fresh cooked from dry beans, use about 3 cups of cooked and drained beans. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 cup green bell pepper, diced
- 4 cloves garlic, smashed and minced
- 2 tablespoons chili powder, Shortcut
- 1 teaspoon ground cumin
- 1 1/4 cups dry brown lentils, rinsed
- 2 cans kidney beans, drained, (15 oz / 411 g each), or 3 cups cooked, Shortcut
- 2 cans diced tomatoes, with juice, 15 oz / 411 g cans
- 1 cup tomato sauce, Shortcut
- 4 cups beef broth
Instructions
- I added a variant and cooked 500 grams / 1 lb of ground pork. Once it was just cooked through, I drained it and removed it from the pot and set it aside.
- Heat the oil in pot on medium heat, when hot add the onion and bell pepper. Saute for about 5 minutes or until softened.
- Stir in the chili powder, cumin, and garlic, and cook for about 1 minute.
- Add the rinsed lentils, beans, tomatoes, tomato sauce, and broth, and stir to mix.
- Bring to a boil then reduce to a simmer, cover, and cook for 25 minutes, stir occasionally.
- Remove cover and cook for an additional 15 minutes to thicken the chili. Thicken to your liking.
- Serve, add toppings of your choice, cheddar cheese, spring onion, oyster crackers, and sour cream are all good choices. Enjoy.
Notes
Low cost per serving.
Shortcuts: Chili Powder, Red Kidney Beans (Pressure Cooker), Tomato Sauce.
Variants: 1. Brown 500 g / 1 lb of ground beef, pork, or Italian sausage and add to the chili. 2. Use pinto beans instead of kidney beans, or 1 can kidney and 1 can pinto. Or use beans of your choice.
Inspired by Spend With Pennies and the link to this recipe is here. United States.
Best Chicken Enchiladas
This recipe comes from a friend, and it is delicious! I made this with red sauce as well as green sauce. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 8 flour tortillas, 7-8 inch size is perfect
- 1 kilo chicken breasts, or thighs, (2 lb)
- 113 grams Cream cheese, room temperature, (4 oz / ½ block)
- â…“ cup sour cream, Shortcut
- 1 can diced green chilies, mild, with juice, (113 g / 4 oz)
- 2 cans red enchilada sauce, mild, (283 g / 10 oz cans), Shortcut
- 1 teaspoon salt, divided
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2½ cups Mexican cheese blend, divided
Instructions
- If the chicken is already cooked, go ahead and shred that. If the chicken is not cooked, add chicken to a pot, cover by 1-2 inches of water and sprinkle in ¾¾ teaspoon of salt. Bring the pot to a boil and cook the chicken for 8-10 minutes or until cooked through. There, you just cooked chicken and made a basic broth. If you have time, allow the chicken to cool in the water to room temperature, this will give you juicy chicken. Remove and shred the chicken, pour the liquid through cheese cloth and reserve that for use in another recipe.
- Preheat your oven to 200° C (400° F) and get out a 9x13 baking dish.
- In a large mixing bowl, add the cream cheese, chilies, enchilada sauce, ¼ teaspoon salt, pepper, garlic powder, and paprika. Beat until combined. Remove ⅓ of sauce to a smaller bowl and set that aside.
- To the large bowl, add the chicken and 2 cups of the cheese, and fold into the sauce until combined.
- Lay out a tortilla, add â…› of the filling down the center of the tortilla.
- Fold one side over the middle.
- Roll the tortilla tightly in the same direction as the first fold. Place tortilla seam side down in the baking pan.
- Repeat with remaining tortillas.
- Pour the reserved enchilada sauce over the top of the tortillas.
- Sprinkle with remaining cheese (or more as desired).
- This step is optional, but the family really likes cheese so I added sliced Pepper Jack to half the pan, and the other half with Colby slices, worked perfect!
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted on top.
- Serve with toppings of your choice, and enjoy. I doubled the recipe, made one pan with red sauce, and one with green sauce, both were well liked and either one is highly recommended.
Notes
Low cost per serving.
Shortcuts: Sour Cream, Enchilada Sauce.
Variants: 1. Use green enchilada sauce in place of red sauce. 2. Add sliced cheese to the top before baking, I used Pepper Jack and Colby.
Cookie Dough Fudge
I found this recipe and made it on a whim, was not disappointed! This is excellent fudge, and so easy!
Ingredients
- 3/4 cup butter, room temp, (3/4 block / 1 1/2 sticks)
- 1/2 cup sweetened condensed milk
- 1/4 cup whipping cream
- 2 teaspoons vanilla extract
- 1/3 cup brown sugar, packed
- 1 1/4 cups all purpose flour
- 3 cups powdered sugar
- 1 cup chocolate chips
Instructions
- Line a 9x9 pan with foil.
- Add the butter, cream, vanilla, and condensed milk to a mixing bowl, mix with an electric mixer until creamy and smooth.
- Add the brown sugar and mix again.
- Add the flour and mix that in with the electric mixer.
- Remove the mixer and clean off the blades. Swap those out for a sturdy spoon. Add half the powdered sugar and mix that in, then add the remaining powdered sugar and mix that in, the dough will be quite stiff. Then add the chocolate chips.
- Mix in the chocolate chips.
- Scoop the dough into the prepared pan, and pack down evenly. Place in the fridge to chill for at least 3 hours.
- Run a butter knife along each side of the pan where there is no foil, then use the foil and lift the fudge out of the pan and place on a cutting board. Use large knife and cut into 16 squares.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Creamy Baked Tortellini
This is absolutely delicious, I did however use a jarred sauce, but the flavor of the dish is excellent. Highly recommended.
Ingredients
- 567 grams cheese tortellini, refrigerated, (20 oz)
- 2 cups ham, chopped
- 2 tablespoons butter
- 2 cloves garlic, smashed and minced
- 1/2 teaspoon dried basil
- 1 tablespoon all purpose flour
- salt and pepper, to taste, as desired
- 1 2/3 cups milk
- 1 1/2 cups Sharp Cheddar cheese, shredded, divided
- 1/3 cup Parmesan cheese, grated
- 1 cup frozen peas, thawed
Instructions
- Preheat your oven to 180 C (350 F), get out a 9x13 baking dish.
- Cook the tortellini per the package instructions, boiling would be the preferred method. Drain.
- In a saucepan, melt the butter with the garlic and basil on medium heat. Cook for a few minutes or until fragrant.
- Whisk in the flour and season with salt and pepper as desired. Cook and whisk for 1 minute.
- Slowly whisk in the milk, bring to a boil while continuously whisking on medium heat.
- Remove from heat and whisk in 1 cup of Cheddar and the Parmesan cheeses. Whisk until the cheese is melted and the sauce is smooth.
- Add the cooked tortellini, ham, and peas to the 9x13 baking dish, pour the sauce in.
- Mix everything together and spread out evenly.
- Sprinkle on the remaining Cheddar.
- Bake for 20 minutes.
- Serve with sides of your choice and enjoy.
Notes
Low cost per serving.
Variant: 1. In place of making the sauce, use your favorite jarred Alfredo sauce (22 oz jar), just heat sauce, stir in the cheese, and proceed per the instructions.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Fusilli with Meat Sauce
Or Rotini, either way, this is a quick and tasty meal. I made this on 21 Apr 2020 with several of the Variants listed, delicious. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, (1 lb)
- 1 small onion, diced
- 2 cloves garlic, smashed and minced
- 1 teaspoon Italian seasoning, Shortcut
- 1/4 cup beef broth
- 1 jar pasta sauce, (24 oz / 680 g)
- 250 grams dry fusilli pasta, (8 oz)
- 1/4 cup Mozzarella Cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Heat a large non stick pan and add the beef, onion, and garlic, cook beef until no pink remains. Drain any fat.
- While the beef is cooking, heat a pot of salted water to a boil then cook the pasta until just tender. Drain the pasta.
- Return the pan with the beef to heat, add the broth and Italian seasoning, stir into the meat, simmer until the broth evaporates.
- Stir the sauce into the meat, simmer for a few minutes to heat the sauce through.
- Add the pasta and stir into sauce, simmer for another few minutes to warm the pasta through.
- Sprinkle the cheeses on the top.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Italian Seasoning.
Variants: 1. Use bulk Italian sausage in place of ground beef. 2. Use ground pork in place of beef. 3. Use rotini or sprials, or colored versions.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
15 Bean Slow Cooker Chili
This is excellent chili! Easy and flavorful. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 bag 15 Bean Soup, with Ham flavor packet, Shortcut
- 500 grams ground beef, or ground pork, (1 lb)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 can diced tomatoes, (14.5 oz / 411 g)
- 1 can green chilies, drained, (4 oz / 113 g)
- 1 can tomato paste, (6 oz / 170 g)
- 2 quarts beef broth, (8 cups)
- 1 packet chili seasoning mix, Shortcut
- salt and pepper, to taste, as desired
Instructions
- Heat a non stick pan and brown the ground beef, drain, and add the beef to your slow cooker.
- Rinse the beans and add those to your slow cooker.
- Add the diced onion and bell pepper, bean seasoning packet, and 1/2 of the chili seasoning packet.
- Add the broth and stir to mix. Set on High setting and let cook for 5 hours.
- At the 5 hour mark, check if the beans are tender, if not, cook for another hour.
- If the beans are tender, add the can of diced tomatoes, green chilies, tomato paste, and the rest of the chili seasoning packet.
- Stir, taste, and season with salt and pepper as desired, cook for another 30 minutes.
- Serve and enjoy with your favorite chili toppings.
Notes
Low cost per serving.
Shortcuts: Chili Seasoning Mix, 11 Bean Soup Mix.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Meatball Dinner
This is a basic dinner to put together, easy for a weekday meal for a family or quickly prepared by senior citizens. I based this guide on Kroger brand meatballs, which I think are excellent in taste and value. Stated here will be a good meal for 3 people with leftovers that you can add to to make another meal. The meatballs are based on 4 oz per serving, or four 1 oz meatballs per serving. Use a store brand, or homemade, for the items and that is a money saver as well. The nice thing about this meal is that all the items are prepared at the same time. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 225 grams dry egg noodles, (8 oz)
- 2 packets beef gravy mix, Shortcut
- 12 frozen meatballs, 1 oz each, Shortcut
- vegetable of choice, frozen or canned, for a side dish
Instructions
- Heat a pot of salted water to a boil, add the egg noodles and cook until tender, drain.
- While the noodles are cooking, go ahead and prepare the gravy as listed on the package, and heat up the canned or frozen vegetables, I used the stove top for this or you can use your microwave, up to you. Count out the meatballs, add some extras, and heat those per the package instructions as well.
- Serve, ladle gravy over the meatballs and egg noodles, and enjoy.
Notes
Low cost per serving.
Shortcuts: Beef Gravy Mix, Frozen Meatballs.
Variants: 1. Use mashed potatoes in place of egg noodles. 2. Use your own cooked and frozen meatballs for this.
Tart Cherry Crisp
This is an easy to prepare dessert with common ingredients. I made this on 18 Mar 2020, as written using canned tart cherries, absolutely delicious. My parents also enjoyed this dessert. This will be a regular. When I get back home (Thailand), I will be making this using fresh cherries.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 2 cans tart cherries, drained well, (14½ oz / 411 g each)
- 2 tablespoons granulated sugar
- ½ cup all purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup cold butter, cubed, (¼ block / ½ stick)
Instructions
- Preheat your oven to 190° C (375° F), get out a 9 inch pie pan.
- In mixing bowl, add the flour, brown sugar, salt, and ground cinnamon, whisk together, then add the butter and cut in with a large fork until the mixture looks like coarse crumbs.
- Add the well drained cherries to the pie pan, spread out in an even layer and sprinkle with the granulated sugar.
- Sprinkle the flour mixture over the cherries.
- Place in the oven and bake for 30-40 minutes or until the top is crisp and the cherries bubbly.
- Serve warm or cold, enjoy.
Notes
Variants: 1. Use 4 cups fresh tart cherries, pitted, in place of canned. 2. Use 1 can drained of tart cherries and 1 can of sweet cherries, also drained. 3. Serve with a scoop of vanilla ice cream.
"Canned" BBQ Pulled Pork Sandwiches
This is a low budget recipe specifically for using commodity canned pork. No measurements, except for the canned pork, given, as this is a make as much as you want recipe.
Ingredients
- 1 can pork, or more cans, (1½ lb / 24 oz / 680 g each can)
- BBQ sauce, your choice
- hamburger buns, or bread of your choice
- dill pickle slices, optional, as desired
- cheese, optional, as desired
Instructions
- Open and drain a can of pork. Place pork in a saucepan and scrape off and discard any fat. Break up pork with sturdy spoon and place on medium heat. I used 2 cans of pork as I was feeding a get together of 5 people.
- Once the pork is heated through, add BBQ sauce as you desire and stir that in. Stir often until pork is heated through.
- Serve on hamburger buns or bread of your choice, with optional cheese and or pickles. Enjoy.
Notes
Low cost per serving.
Chocolate Cake Milkshake
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. Excellent milkshakes! My family loved these, these I will make again! Feel free to use your favorite chocolate cake for this or use the one stated in the Recipe Notes section.
Equipment
- Blender
Ingredients
- 1 slice Rich Chocolate Cake, â…› cake slice, Shortcut
- ½ cup cold milk
- 2-3 scoops vanilla ice cream
- whipped topping, optional
- maraschino cherries, optional
Instructions
- For the cake, cut a round layer cake into 8 slices, use 1 slice per milkshake. Here my cake is marked for the 8 slices.
- Place a slice of cake, milk, and ice cream in a blender, blend until the cake is just mixed in and the mixture is not quite smooth.
- Pour into a glass, enjoy. Optionally, top with some whipped topping and a maraschino cherry.
Notes
Shortcut: Rich Chocolate Cake.
