ThriftyFun Recipes - March 29, 2007

Volume Three, Number 62, March 29, 2007 (Read It Online) Hello, Thank you Robin, Connie, Sarah and Meg for today's recipes! Featured Category: Freezer Meals What are your favorite Freezer Meal recipes? Submit Your Favorite Recipe! Need a recipe? Submit a request Thanks for reading, Susan Send to a Friend! Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter. Today's newsletter contains: Recipe Requests: Chinese Food Recipes Today's Recipes: Sesame Chicken Stir-Fry Salad Tomato Casserole Chicken and Broccoli Stuffed Potatoes Baked Beans Casserole Boston Market Meatloaf (clone) Zucchini-Carrot Bread Two Ingredient Beer Bread Strawberry Muffins Baked Swordfish Manzanillo Recipe Requests: Chinese Food Recipes Has anyone had any success making Chinese food that tastes like what they make at restaurants? I have tried some recipes but it is never quite the same. What's the secret? Any recipes or tips would be great. Thanks, Diane Post Feedback: http://www.thriftyfun.com/tf32043249.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Contests: Tip Contest Submit a Tip or Recipe! Photo Contest Submit a tip with photo! The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25! My Frugal Life Submit a My Frugal Life Essay! Today's Recipes: Sesame Chicken Stir-Fry Salad Ingredients Dressing 1/3 cup vegetable oil 2 Tbsp. lemon juice 2 tsp. soy sauce dash hot pepper sauce Salad 1 tsp. vegetable oil 1 lb. boneless, skinless chicken breasts, thinly sliced 1 cup thinly sliced carrots 2 garlic cloves, pressed 1 piece gingerroot, peeled and finely chopped or 1/4 tsp. ground ginger 2 Tbsp. sesame seeds 1 can pineapple chunks, drained 1/4 cup sliced green onions 1 package fresh spinach leaves Directions For dressing, whisk all dressing ingredients in small bowl; set aside. For salad: Heat oil in wok or deep-sided 12 inch skillet over medium heat. Add chicken, carrots, garlic, gingerroot and sesame seeds; stir to coat with oil. Stir-fry 4-5 minutes or until chicken is no longer pink in the center. On serving platter, arrange pineapple and green onions on top of spinach leaves. Top with chicken mixture; drizzle with dressing. Toss gently. 6 servings. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf18041701.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Tomato Casserole Ingredients 2 (14.5 oz.) cans peeled tomatoes 1 small chopped onion 3/8 cup sugar Celery salt (liberal shakes) Seasoning salt or Tony's Louisiana seasoning (liberal shaking or to taste) 1 tsp. crushed basil 2 to 3 slices bread, torn in pieces Bread crumbs Grated cheddar cheese (your choice) Directions Preheat oven to 350 degrees F. Saute onions in a large skillet. Turn off heat and add all other ingredients except bread crumbs and cheese. Put into a greased casserole, top with cheese and bread crumbs. Bake at 350 degrees F. until bubbly, then turn down heat to 250 degrees F, and bake for about 15 minutes longer. Serve with roast beef and wild rice, or your choice of meat. By Connie from Oden, AR Post Feedback: http://www.thriftyfun.com/tf24000400.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Chicken and Broccoli Stuffed Potatoes Ingredients 6 baking potatoes, scrubbed 1 package white sauce mix 1 cup shredded cheddar cheese 8 oz. boneless, skinless chicken breasts, cut into 1 inch cubes 1/4 cup chopped onion 2 garlic cloves, pressed 1 cup broccoli florets 1 cup chopped fresh mushrooms 1 cup coarsely chopped red pepper 1/4 tsp. salt Directions Preheat oven to 400 degrees F. Pierce potatoes with fork; place on baking sheet. Bake 60-70 minutes or until tender. Meanwhile, prepare white sauce mix according to package directions. Add cheese, stirring until melted. Heat greased medium nonstick skillet over medium heat. Add chicken, onion and garlic; cook and stir 2 minutes. Add broccoli, mushrooms, bell pepper and salt; cook and stir 3-4 minutes or until veggies are crisp-tender and chicken is no longer pink in the center. Mix in prepared sauce; cook and stir until heated through. Cut halfway through each potato; top each with 1/2 cup chicken mixture. 6 servings By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf26050997.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Baked Beans Casserole Ingredients 2 lbs. hamburger (I use lean) 2 cups chopped onion 1 cup chopped celery 1 can tomato soup (Do not add water) 1 can tomato paste 1/2 cup ketchup 1 can green beans, drained 1 can lima beans, drained 1 can wax beans, drained 1 can chili beans, undrained 1 can pork and beans, undrained 1/2 cup packed light brown sugar 2 Tbsp. mustard Directions In a large dutch oven, brown meat over medium-high heat; drain fat. Add onion and celery, cook until tender and add back the drained meat. Stir in soup, tomato paste and ketchup. Simmer 15-20 minutes. Spoon into a large kettle or roaster that has been sprayed with Pam. Add other ingredients; stir well. Bake uncovered at 350 degrees F for 1 hour. Had I just read the ingredients and never tried this, it would have sounded gross because I really don't like some of the beans listed but it is really good and even the picky eaters in my family like it! By Sarah from Chattanooga, TN Post Feedback: http://www.thriftyfun.com/tf32125541.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Boston Market Meatloaf (clone) This is a meatloaf my husband often requests. Since it serves two people, it's the right size for us without left-overs. Ingredients 1 egg 2 Tbsp. sour cream 2 Tbsp. ketchup 2 Tbsp. flour 1 package of onion soup mix, dry 1 (1 pound) package of ground sirloin ketchup for coating the meatloaf 1/3 cup spicy V-8 Juice Directions In a blender, put the first 5 ingredients exactly as given. Blend briefly until smooth. In a medium bowl, combine with beef. Mix well. Wet hands to shape into an oval loaf. Bake in sprayed oil 2 pound foil lined loaf pan at 400 degrees F. for 45 minutes. After the first 15 minutes, coat top of meatloaf with ketchup and add the V-8 Juice around the loaf; return to bake the remaining 30 minutes. Recipe makes 1 small loaf. Serves: 2 Note: If you double the recipe, be sure to double all ingredients and time as well, requiring almost 1-1/2 hours total baking time. If you make 2 small loaves, do not double time. Second loaf freezes well for future meal. Be sure to use the second loaf within 3 months. By Connie from Oden, Arkansas Post Feedback: http://www.thriftyfun.com/tf41143589.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Zucchini-Carrot Bread Ingredients 3 cups flour 2 cups sugar 1 Tbsp. cinnamon 1 tsp. salt 1 tsp. baking soda 1/4 tsp. baking powder 3 eggs 1 cup vegetable oil 1 tsp. vanilla 1 cup shredded zucchini 1 cup shredded carrot 1 cup chopped nuts Directions Preheat oven to 325 degrees F. In large bowl, combine flour, sugar, cinnamon, salt, baking soda, and baking powder. In small bowl, whisk eggs, oil and vanilla. Add to dry ingredients; mix well. Stir in zucchini, carrot and nuts. Pour batter into 2 well-greased 9x5 inch loaf pans. Bake 1 hour to 1 hour and 15 minutes or until golden brown. Makes 2 loaves. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf42249018.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Two Ingredient Beer Bread Ingredients 2-2/3 cups self-rising flour (NOT CAKE AND PASTRY)* 12 oz beer, freshly opened, may be chilled or at room temp. *If necessary make your own, using the formulae at the end of this recipe) Directions Preheat oven to 375 degrees F. Grease pan or coat with non-stick cooking spray. Place flour in a medium bowl. Make a well in the center. Add the beer all at once and stir with a spatula just until flour is moistened completely. Scrape into prepared pan. Bake for 50-55 minutes or until top is lightly browned and sides pull away from the pan. Cake tester should come out clean. Cool on a wire rack for 5 minutes; turn out onto rack to cool completely. Cut into 10 1/2" slices. Makes: 1 loaf (9x5x3 inches) with each slice: 71 calories *Make your own self rising flour (all purpose) For each cup needed, combine: 1 cup all purpose flour 1-1/2 tsp baking powder 1/2 tsp salt. Fun and tasty additions to this bread: 1/2 cup of your favorite cheese, grated 1/2 pouch of dry onion soup mix Add these to the flour before adding the beer. ENJOY! By Meg from Ontario, Canada Post Feedback: http://www.thriftyfun.com/tf67791969.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Strawberry Muffins Ingredients Batter 2 cups flour 1/2 cup sugar 1 Tbsp. baking powder 1/2 tsp. salt 1 egg 3/4 cup milk 1/2 cup vegetable oil 1 cup chopped fresh strawberries Topping 1 Tbsp. sugar 1/4 tsp. ground cinnamon Directions Preheat oven to 400 degrees F. Line 12 medium muffin cups with paper liners, or grease bottoms only. For batter, combine flour, sugar, baking powder and salt in large bowl. In small bowl, whisk egg, milk and oil. Add to dry ingredients; stir until just moistened. (Batter will be lumpy.) Gently stir in strawberries. Spoon batter into prepared muffin cups, filling each cup 2/3 full. For topping, combine sugar and cinnamon in small bowl, sprinkle evenly over batter in cups. Bake 20-25 minutes or until golden brown. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf79017650.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Baked Swordfish Manzanillo This recipe comes from the town of Manzanillo, on the western coast in the state of Colima. Ingredients 4 swordfish steaks (about 8 oz. ea.) 1-1/2 tsp. salt 1/8 tsp. pepper 6 Tbsp. olive oil 1/2 cup sliced green onions Chopped parsley Tomato and Lime wedges Directions Sprinkle swordfish steaks with salt and pepper. Place fish in a single layer in a baking dish; brush with olive oil to coat heavily. Sprinkle green onions over the fish. Bake uncovered in a 350 degree F. oven for about 20 minutes, or until fish flakes easily with a fork. Remove to platter and serve sprinkled with parsley and garnished with tomato and lime wedges. Makes 4 servings. By Connie from Oden, Arkansas Post Feedback: http://www.thriftyfun.com/tf94065958.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print More Stuff: Coupon Swap! Swap coupons with other ThriftyFun.com users.