Make Now, Bake Later

Here is some excellent information ( I found this in my local hometown paper some time ago) recipes for freezer cooking.  The great thing about freezer cooking is..... some night when you do not feel like putting forth the effort of dinner.....you go out to your freezer and pull out one of these casseroles.  Just remember to use your coupons and stack your coupons so you are not paying full price for your ingredients.  See how frugal you are? 
Have a Fabulous & Frugal Day!!!!

The refrigerator and freezer are wonderful kitchen tools if you use them to your advantage. Go-to dishes have never been easier, thanks to the classic preservation methods of refrigeration and freezing. With one stop at the grocery store you can have all the ingredients you need to create a variety of wholesome meals in a snap.


Know the storage basics. Heavy-duty freezer bags are perfect for keeping sauces, marinades and soups for up to one month, whereas glass containers can provide simple portion control for already assembled dishes. Well-wrapped, double-sealed meals will be less likely to get freezer burn and can be stored for up to two to three months. Make sure to clearly label and date your freezer meals for easy reference.

Thaw with care. There are several ways to thaw out your freezer meals, but only a couple of safe ones. You can place smaller containers in the refrigerator in the morning, and then pop them in the oven in the evening. If you are in a hurry, do a quick thaw by immersing the container in cold water or defrosting it on a low setting in the microwave.

Go Fifty-Fifty. Serve half to your family now, half later. This Fiesta Chicken, Rice and Bean Casserole made with the classic Mexican flavors of jalapeño, cumin, corn and black beans can be enjoyed more than once. The addition of instant chicken bouillon granules and evaporated milk give it an especially savory and creamy flavor.

Beef Penne Pasta Casserole
Ingredients:

1 pound dried penne pasta, prepared according to package directions

8 ounces lean ground beef

1 small onion, chopped

2 cups water

2 cans (6 ounces each) Italian tomato paste

1/3 cup red wine or water

1 tablespoon MAGGI Instant Beef Flavor Bouillon (Seriously just use any bouillon We know better than to brand loyal~ use those coupons)

2 cups (8 ounces) shredded Monterrey Jack cheese

Directions:
Preheat oven to 350° F.

Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

Layer ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover.

Bake for 20 to 25 minutes or until heated through and cheese is melted. Season with salt to taste.

For freeze ahead:

Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 45 to 55 minutes or until heated through and cheese is melted. Season with salt to taste.



Fiesta Chicken, Rice and Bean Casserole
Ingredients:

2 cups water

2 teaspoons Maggi Instant Chicken Flavor Bouillon

¾ cup long-grain white rice

2 tablespoons butter

1 cup finely chopped onion

1 bell pepper, any color, chopped

1 jalapeño, seeded and chopped

1 to 2 teaspoons ground cumin

2 large cloves garlic, finely chopped

1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk

2 large eggs, lightly beaten

3 cups cooked, chopped or shredded chicken breast meat (about 3 boneless, skinless chicken breast halves)

2 cups (8 ounces) shredded Monterrey Jack cheese with jalapeños

1 can (15 ounces) black beans, rinsed well and drained

1 ½ cups frozen, thawed corn, drained

2 tablespoons chopped fresh cilantro (optional)

Directions:
Preheat oven to 350°F. Lightly grease 13 x 9-inch or 3-quart casserole dish.

Bring water and bouillon to a boil in medium saucepan. Add rice; cover. Reduce heat to low; cook for 15 to 18 minutes or until rice is almost tender and most of liquid is absorbed (the rice will continue to cook in the casserole).

Melt butter in large saucepan over medium heat. Add onion, bell pepper, jalapeño and cumin. Cook, stirring occasionally, for 8 minutes or until tender. Stir in garlic; cook for 30 seconds or until fragrant.

Whisk together evaporated milk and eggs; stir into saucepan along with prepared rice, chicken, cheese, beans and corn. Spoon into prepared dish.

Bake for 40 to 45 minutes or until bubbly and edges are golden. Sprinkle with cilantro before serving.

For freeze ahead:
Prepare as above using two 2-quart casserole dishes; do not bake or sprinkle with cilantro. Allow casserole to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°F. Bake for 60 to 70 minutes or until knife inserted in center comes out clean. Sprinkle with cilantro before serving.



Ravioli Lasagna
Ingredients:

1 package (20 ounces) refrigerated family size four cheese Ravioli, prepared according to package directions

1 container (15 ounces )reduced-fat ricotta cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 large eggs, lightly beaten

1/3 cup fat free milk

2 containers (15 ounces each) refrigerated marinara sauce

1/4 cup (.75 ounce) refrigerated freshly shredded Parmesan cheese

Directions:
Preheat oven to 350° F. Grease two 8 x 4-inch loaf dishes.

Combine ricotta cheese, spinach, eggs and milk in medium bowl. Place one-fourth pasta in each prepared dish. Add one-fourth sauce and half ricotta mixture to each dish. Top each with half remaining pasta and half remaining sauce. Sprinkle both dishes with Parmesan cheese. Cover one dish with plastic wrap, then over wrap with foil. Label and freeze for up to 2 months.

Cover remaining dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.

To bake frozen Lasagna: Place dish in refrigerator overnight. Preheat oven to 375° F. Remove foil and plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand for 10 minutes before serving.

Crock Pot Chicken Enchilada Casserole

I have been using my crock pot all winter...  and will continue using it through out spring.  This is a fabulous and easy recipe. 
Have a Fabulous & Frugal Day!!!

Slow Cooker Green Chile-Chicken Enchilada Casserole


Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.

Prep Time
15 Minutes

Total Time
6:20 Hrs:Mins

Makes 6 servings

2 cans (4.5 oz each) Old El Paso® chopped green chiles

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce

1/4 cup mayonnaise or salad dressing

12 corn tortillas (6 inch), cut into 3/4-inch strips

3 cups shredded cooked chicken

1 can (15 oz) Progresso® black beans, drained, rinsed

2 cups shredded Mexican cheese blend (8 oz)

2 large tomatoes, chopped (about 2 cups)

2 cups chopped lettuce

1/2 cup sour cream

1.Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.

2.Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

3.Cover; cook on Low heat setting 6 to 7 hours.

4.Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Makes 6 servings Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Tips

Rotisserie chicken works well for this recipe. Just remove the skin and bones, and shred the meat with 2 forks. One average rotisserie chicken yields about 3 1/2 to 4 cups cooked chicken.

Red enchilada sauce can be used. It will give a pink tint to the finished recipe.

Home Made Mayonnaise

Leslie Voth ....  Thanks for sharing this recipe, With Mayonnaise at almost 4 bucks a jar.....
Have a Fabulous & Frugal Day

Mayonnaise for you Recipe


Ingredients

Eggs, vinegar, lemon juice, water, salt, cayenne pepper and extra virgin olive oil.

Blend ingredients

Separate three eggs and put their yolks in a mixing bowl, along with two tablespoons of vinegar, two tablespoons of water and two tablespoons of lemon juice.

Heat

Heat the mixture on your stove top at around 150 degrees for one minute. Stir continually for that minute.

Cool

Place mixing bowl on the counter and allow the mixture to cool for a few minutes.

Add ingredients for flavor

Add a half tablespoon of cayenne pepper, a half tablespoon of salt and a bit of spicy mustard to the mixture. Then whisk the mixture until the ingredients blend together. Desire a little more kick? Consider splashing a bit more pepper in there next time. Want thicker mayonnaise? reduce the water.

I like to add a little garlic to this for extra flavor.

Olive oil

Slowly add high-quality extra virgin olive oil, teaspoon by teaspoon, perpetually whisking, until your mixture reaches the proper consistency of mayonnaise. This should take up to one and a half cups of olive oil. Remember to fully integrate each teaspoon of olive oil before moving onto the next.

I hope you give this a try because it is worth it.

Vacation and Asian Market Shopping

Okay, first off...  I want to express how elated I am to have my camera back (Thank you Sis).  I had a wonderful, fabulous and terrific vacation last month in Northern California.  I got to spend time with my sister, my nieces and my future brother-in-law.  We had an amazing time, we went on a Catamaran, The O'Neil out in the Santa Cruz harbor.  We had bar-b-ques, and a wonderful 4th of July celebration.  The weather was perfect and the company was even better.  We ate at a couple of wonderful restaurants, and did some shopping.  One day my sister took me on a 4 mile walk down to the harbor and I thought I was going to die on the way back.  My chubby body the heat and flip flops.  I lived to tell......
So, while my husband and I were in California my future brother-in-law, had this 50 pound sack of Jasmine rice... I was immediately intrigued, we got to talking and he gets it at the local Asian market.  I got a GPS so, he put the address in the GPS for me.  On the way home my husband and I stopped off at the Asian market.  It was an amazing experience.  Lots of fresh vegetables, and the meat counter was spectacular as well as the seafood section.  They had everything, including dishes, and pots and pans.  So....I picked up this 50 pound bag of Jasmine rice for 26 dollars.  You do the math...  but It is around 50 some cents a pound...And...the rest is history.  I have been making some fabulous dishes w/my rice.

Today I took 2 left over hamburger patties and chopped them up with a can of Ro-tel tomatoes, I sliced up a zucchini out of the garden and threw in a can of black beans for fiber and color.  I used the empty can of the tomatoes to fill up with rice and throw that in the pan.... then added two cans of water to the mix...and let it cook. 
I just love to make creative dishes.  I also had some banana's that were turning, so I whipped up a loaf of banana bread which is in the oven now. 

Have a Fabulous & Frugal Day!!!

Grilled Jalapeno Poppers

Brent's Jalapeño Poppers


Ingredients:

1 lb jalapeño peppers

8 oz cream cheese with chives

1 lb thick bacon

1 lb (or 8 oz sliced) pepper jack cheese, sliced to your desired thickness

Seasoning salt, optional

Wooden toothpicks



Directions:

Wash peppers and then carefully slice each pepper in half. Scoop out the seeds and membranes of the pepper and discard. If you prefer them to be less spicy wash the halves in cold water, otherwise begin filling each half with cream cheese until the cream cheese is level with the edges of the pepper. Top cream cheese with slices of pepper jack cheese.

Carefully cut bacon slices into either thirds or halves and wrap those around the peppers, using wooden toothpicks to hold bacon on the pepper.

Grill over low to medium heat until bacon is browned and cheese is melted. Serve immediately. Serves about 8.

Frugal Pantry

Frugal Pantry:

Cooking at home is less expensive than eating out or convenience food. By eating at home you will spend less and eat better. I work 40 to 50 hours per week outside of my home and spend roughly $350.00 per month on groceries. I feed 2 teenagers, 2 adults, 3 dogs and 1 cat. I live in a small town so I don’t have the choices for shopping that those in a metropolitan area would have. To make matters even more challenging, I only get paid once a month so for me to keep my pantry well stocked is an important part of keeping my sanity. I would tell you that I am organized but the truth of the matter is that I am not very organized, but I do try to plan ahead.



I don’t really have a meal plan or make menu’s but I do utilize what I have on hand in order to get dinner on the table every night. I stock up on items that are on sale. I make my own salsa, jelly, jam, asparagus and pears…I can them myself. I also have a small garden every summer. In the garden I grow my herbs. I love to cook and my family eats well. I take left-overs to work for my lunch because my food is better than jail food.



I make my own breakfast burritos, egg muffin sandwiches and freeze left overs for later use…especially the days where I am feeling lazy. I use my crock pot every week, and I also make home made soup when I clean out my refrigerator. I am going to show you how to eat and eat well for less.



I shop at the Dollar Store for spices, crackers, tea, spaghetti sauce, muffin mixes and cleaning supplies.



I shop at the Grocery Outlet for miscellaneous canned food and toiletries. I usually pick up canned fruit and vegetables, tomatoes, beans, rice, pasta, canned soups and lots of wine.



I shop the day old bread store for whole grain breads, bagels, English muffins, buns, and snack items for lunches.



I shop my local grocery store for the weekly advertised specials or loss leaders.



I buy the Sunday paper each week just for the coupons. Check out the website Couponmom.com. I match up coupons with the weekly advertized specials at Walgreens and Rite Aid and usually I can get out of the store with only spending between 20 and 50 dollars and will have anywhere from 80 to 160 dollars worth of products.



Let’s go ahead and take a look at my pantry, freezer and refrigerator.



Canned Food (store bought)



Evaporated milk, peaches, pears, pineapple

Mandarin oranges, applesauce, tuna ,chicken

Corn, green beans, peas, mushrooms

Tomatoes- Rotel, diced, flavored garlic and Mexican style

Tomato sauce, tomato paste, Italian tomato paste

Kidney beans, pinto beans, black beans

Chili beans, butter beans, refried beans

Spaghetti sauce green chiles, olives

Cream of mushroom soup, cream of chicken soup

Tomato soup, low calorie Progresso soup



Condiments



Honey mustard, mayonnaise, mustard, ketchup

Bbq sauce, salsa, salad dressings

Pickles, jelly



Dry Pantry Items



Dry beans, Bisquick, peanut butter, almonds

Cashews, instant potatoes, Jasmine Rice

Long grain white rice, brown rice, rice-a-roni

Popcorn, cereal (hot and cold), olive oil

Cooking spray, sugar, brown sugar, powdered sugar

Powdered milk, yeast, bread, crackers

Jiffy corn muffin mix, cake mixes, brownie mixes

Muffin mixes



Pasta



Spaghetti, egg noodles, whole wheat noodles, macaroni

Bow tie, ramen noodles



Freezer



Bread, English muffins, berries, mixed vegetables

Broccoli, green beans, stir fry veggies, ice cream

Pizza, lasagna, egg beaters, coffee beans

Chicken, bacon, Canadian bacon

Ground beef ,ground turkey, elk burger

Elk steak, venison, salmon

Tilapia



Refrigerator



Eggs, milk, cheese, yogurt

Butter, sour cream, cottage cheese, lunch meat

Tortillas, fresh veggies, salad fixens, fresh fruit

Parmesan cheese, lemon juice, vinegar

Rice vinegar, Worcestershire sauce, soy sauce

Tabasco sauce



Spices



Salt, pepper,lemon pepper, garlic

Cumin, mustard powder, ginger

Onion powder, Johnny’s seasoning salt, chicken bouillon

Chili powder





You can get recipes on the internet to make your own Bisquick baking mix, Rice-a-roni, taco seasoning, shake and bake, spaghetti seasoning as well as a variety of ingredients that you’ll use on a weekly basis. I personally don’t have time for this but I do understand that desperate times call for desperate measures. Now, you can get out those cookbooks and make dinner for your family tonight,

Hearty Chicken Pot Pie

This recipe was on the Bisquick website under emergency meals..... This would be a great dish to make when short on time....... Dinner in 30 Minutes...  Prep time is about 15 Mins.  You totally know that the left overs are going for my lunch.

Have a Fabulous & Frugal Day !!!!!!!




Hearty Chicken Pot Pie







Nothing warms you like hearty chicken pot pie. This one’s loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.



Prep Time

15 Minutes



Total Time

45

Minutes



Makes

6 servings



1 package (16 ounces) frozen mixed vegetables, thawed



1 cup cut-up cooked chicken



1 can (10 3/4 ounces) condensed cream of chicken soup



1 cup Original Bisquick® mix



1/2 cup milk



1 egg





1.Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.



2.Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.



3.Bake 30 minutes or until golden brown.



Makes 6 servings

Chicken Caesar Pasta Salad

I am heading off to a pot luck birthday party today and this is the dish that I am making to take.  This is a delicious recipe and it is easy to make, it is always a big hit, and the left overs (if there happens to be any) are just as good....  Every time I make this, I end up wishing I would have made more..........
This is a fabulous gourmet pasta salad, that is absolutely better than anything you can get at the deli, and not to mention much cheaper




2 chicken breasts ~ grilled (I grill mine on my George Foreman)

1 pkg Bow Tie Pasta~ cooked according to package directions

1 small bunch of Romaine Lettuce... (you can use pre-washed and bagged lettuce but I personally think it is a waste of money). Wash the lettuce and tear it up into bite size pieces.

1 bottle of your favorite Caesar Salad dressing.

Grated Parmesan Cheese



Grill and season your chicken breasts to your liking, and let them cool. Cut them up into bite size pieces Cook your pasta and drain, rinse in cool water, and add these ingredients in a fairly large bowl along with your bite size pieces of Romaine lettuce, mix in at least 1/2 the bottle of salad dressing, and toss all ingredients until just moist... You can definitely use more dressing if it seems to dry. Then sprinkle the grated Parmesan cheese on top.... and enjoy. If the salad seems dry the next day add more dressing or a bit of mayonnaise. You can also use french dressing if you would like another variation.



Have a Fabulous & Frugal Day!!!!!

3 Basic Recipes for Fabulous & Frugal Cooking

I found this fabulous info on the DollarStretcher.com
The article is titled 3 Basic Recipes Means Savings by Jean Knight Pace
This was totally worth sharing as you can see the possibilities are darn near endless

We all know that home cooking is the cheapest way to go. However, one thing I'm learning as my family of six tries to eat on $6/day is that with a few recipes for basic things like sauces and mixes, it can be even cheaper. (And better tasting, too.)


Below you'll find three recipes to cheapen your home cooking even more. They each take less than five minutes to make and are tastier than their store-bought counterparts. Additionally, they contain only simple, whole ingredients with no preservatives, additives, artificial flavors, dyes, or obscene amounts of sodium. Just cheap goodness through and through.

1. White Sauce
Many casseroles, soups, and other savory, creamy creations call for cream of something soup. Instead make a white sauce and use it.

2 Tbsp. butter

2 Tbsp. flour

1/4 tsp. each salt and pepper or more to taste

1 cup milk

Melt butter in a saucepan. Whisk in flour, salt, and pepper until smooth (a flat whisk works best, though any will do). Add milk and whisk. Cook two to three minutes more, stirring constantly, until thickened.



Total cost: $.20 versus at least $1.00 for Great Value brand cream of anything soup.

If you add one to two cups of cheese to this, you've got a cheese sauce to pour over veggies. My mom used to do this for broccoli and it was the only way I'd eat it.

2. Salad Dressing

I never knew how easy and pure this could be until last summer when I figured that if I was going to work so hard in my garden, I ought to pour something whole and homemade over it all. The sodium levels (normally a bit of a problem in salad dressings) in this are completely under your control and the flavors can be adapted with any seasonings you like or have on hand.

1/2 cup canola or olive oil

1/2 cup lemon juice (vinegars will work too)

salt and pepper to taste

1/2-1 tsp. dried (or 1 Tbsp. fresh if you'll be using quickly) onion, garlic, shallots, herbs or spices (optional)

Put all ingredients in a tight-lidded container and shake well. Let it sit for a day if you've added seasonings and you'd like the flavors to meld more. Note: You'll need to shake it each time you use it as the oil and lemon juice will separate.

Total Cost: $1.50 for 16 oz. versus at least $2.00 for Great Value brand dressings.

3. Homemade Baking Mix

Bisquick® can be handy, but it's more expensive and preservative-laden than its homemade counterpart.

9 cups flour

1/2 cup baking powder

1/4 cup sugar

1 1/2 cups shortening or butter (butter is more flavorful, but its shelf-life is shorter and it is more expensive than shortening-though even baking mix made with butter is cheaper than store-bought Bisquick®)

1 Tbsp. salt

Mix together using a pastry cutter, a blender, or a food processor (you want the shortening to be in the tiny little bits). Use in pancakes, shortbreads, or biscuits.

Total cost: $3.50 (with the butter version and probably about $2.50 with the shortening) for 40 oz. versus $5.00 for regular Bisquick®.

So get out your whisk, take five minutes, and save yourself some money by enjoying foods of superior nutrition, taste, and quality. Now, that's a deal.
-------------------------------------------------------------------------------

Jean Knight Pace blogs about food that is cheap, but delicious at tastycheapskate.blogspot.com/. Come on over, get some great recipes, and watch as she and her family of 6 try to live on $6/day for the coming year.

Have a Fabulous & Frugal Day!!!!

Hearty Chicken Pot Pie

This recipe was on the Bisquick website under emergency meals.....  This would be a great dish to make when short on time.......

Hearty Chicken Pot Pie



Nothing warms you like hearty chicken pot pie. This one’s loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.

Prep Time
15 Minutes

Total Time
45
Minutes

Makes
6 servings

1 package (16 ounces) frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup Original Bisquick® mix

1/2 cup milk

1 egg


1.Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.

2.Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.

3.Bake 30 minutes or until golden brown.

Makes 6 servings


Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Special Touch

If desired, stir in 1/2 teaspoon dried thyme leaves, dried sage leaves or pepper.

Substitution

Use condensed cream of mushroom soup or condensed cheese soup instead of the chicken soup to give this dish a whole new taste!

Variation

For Hearty Beef Pot Pie, use 1 cup cut-up cooked leftover or deli roast beef instead of the chicken and condensed cream of mushroom soup instead of cream of chicken.

Nutrition Information:

1 Serving (1 Serving)Calories 225 (Calories from Fat 80 ),Total Fat 9 g(Saturated Fat 3 g,Cholesterol 60 mg;Sodium 710 mg;Total Carbohydrate 27 g(Dietary Fiber 4 g,Protein 13 g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;2 Vegetable;1 High-Fat Meat;*Percent Daily Values are based on a 2,000 calorie diet.

Have a Fabulous & Frugal Day!!!!!

Left Over Ham

Yes you knew it!!!  Left over ham is in my fridge....  I must tell you that the ham sandwiches have been wonderful.  I also had ham and eggs yesterday.  The possibilities here are seemingly endless.  Ham and Cheese Omelette's, Ham Quiche, Ham and Beans mmmmmm, you see where I am going with this....  One Ham and so many possibilities.

Have a Fabulous & Frugal Day!!!!!

Spring Veggie Saute'

Here is my Fabulous & Frugal veggie saute'
It has green zucchini's, yellow zucchini's mushrooms, and onion.  It is drizzled with olive oil and seasoned with a little salt and a dash of pepper.  This is so good by itself or you can eat it over rice. 

I am so looking forward to the spring and summer vegetables.
Have a Fabulous & Frugal Day!!!!

Easter Dinner

Well, I am planning my Easter Dinner.....  Looks like it will be ham, they are on sale this week and I actually think I will buy 2 and stick one in my freezer for later, and I also can use those left overs for sandwiches to pack in my lunch next week. Planning ahead is crucial in frugal living and saving money everyday.
Because I have been dieting, I think I will cook some asparagus, make some deviled eggs and a green salad.  I know it is not the "traditional" Easter Dinner but I think it will be absolutely fine, not to mention frugal. 

Have a Fabulous & Frugal Day!!!!

Enchilada Pie in the Crock Pot

INGREDIENTS1 lb lean (at least 80%) ground beef

1 small onion, chopped (about 1/3 cup)

1 clove garlic, finely chopped

1 can (10 3/4 oz) condensed cream of mushroom soup ( I also use a can of Tomato Soup)

1 can (4.5 oz) chopped green chiles

1 can (10 oz) enchilada sauce

10 corn tortillas (6 inch)

3 cups shredded Monterey Jack cheese (12 oz)

Paprika

Chopped fresh cilantro

1 In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.

2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.

3 Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.

4 Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.

5 Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.