Saturday, June 16, 2018

My Frugal Kitchen ~ What We Ate This Week

Saturday

Deconstructed 
Egg Rolls
Potatoes & Carrots



Sunday & Monday

Chicken & Dressing
Green Beans 
Corn

On Sunday I was out of cream of anything soup, so I substituted using the recipe below. I also started with raw chicken, which I cooked in my Instapot. 


Chicken & Dressing Casserole
Ingredients:
3 chickens breast, cooked or 4 cups cooked chicken
1 - 10.5 ounce can cream of chicken soup
1 - 10.5 ounce can cream of mushroom soup 
(I substituted using the recipe found below)
1 cup milk
1 stick butter
1 - 8 ounce package dry stuffing mix 
(Pepperidge Farm is my favorite as my grandmother worked there)
Directions:
Preheat oven to 350 degrees
Spray a 9x13 pan with cooking spray
Whisk together soup and milk and add chicken.
Pour into casserole dish. 
In another bowl, melt butter and add dry dressing mix and mix well. 
Sprinkle over chicken mixture in pan. 
Cover dish with foil, but remove 10 minutes before taking dish out of the oven. 
Bake at 350 degrees for 30 minutes.

Condensed Cream of Chicken Soup
Ingredients:
6 Tbsp butter
2/3 cup flour
2/3 cup milk
2/3 cup chicken broth
1/4 tsp garlic powder
1/4 tsp onion powder
Salt & Pepper to taste
Directions:
Melt  butter in saucepan.
Add flour and mix into a paste.
Whisk in milk and chicken broth. 
Add onion & garlic powder, salt & pepper.
Continue to whisk until smooth and creamy.

Use 1 & 1/3 cup to replace one 10 & 1/2 ounce can of cream of chicken soup in recipes. This recipe makes the equivalent of two cans. 

Tuesday

Chicken Tacos
Mexican Rice
Corn







Wednesday

Pinto Beans









Thursday

We took the Mexican Rice from Tuesday and the Pinto Beans from Wednesday and had those. Delicious. 


Friday & Saturday

Taco Salad








Beverages

It's been hot here in SE Tennessee, so I've been really working on having plenty of drinks on hand. I drink water all day long, but not everyone in the house wants to do that. 

This week in our fridge you'll find water, milk, orange juice, green tea, sweet tea, lemonade, and fruit punch (Kool-aid) all made here at home in order to quench any thirst. 

Click here to read what the original Hillbilly Housewife, Maggie, had to say about mixing your own beverages at home. 


Belinda
~ Living within our Means ~

8 comments :

  1. Replies
    1. Thank you, Cheryl. My daughter loves your deconstructed egg rolls. I think we’ve had it every week since you shared it in your blog.

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  2. Belinda, I thoroughly enjoy reading your blog, but wondered if you could explain what deconstructed egg rolls are? I live in England, and haven't come across them before. I may be being particularly stupid, but they don't appear to look anything like eggs. Hope you don't mind me asking. Enjoy your week.

    Jan

    ReplyDelete
    Replies
    1. Hi Jan, the Deconstructed Egg Roll recipe is from my fellow blogger and friend, Cheryl.

      It's basically a Chinese or Japanese egg roll without the wrapper on it. I Googled "how did egg rolls get the name" and Google stated their is egg mixed into the batter for the egg roll, which is how it got the name.

      It is a great recipe and I will include it here and a link to Cheryl's blog post.

      DECONSTRUCTED EGG ROLLS
      1/4 C diced onion
      1 lb. ground sausage
      1 - 16 oz. package of coleslaw mix
      2 cloves of garlic - minced (or garlic powder to taste)
      1 tsp. ground ginger
      salt to taste (or add soy sauce)

      Brown sausage and onion. Add other ingredients - cover and cook for 5 minutes. remove lid and toss together.

      http://cherylsfrugalcorner.blogspot.com/2018/04/dinner-and-dessert.html

      I hope that helps. If you have any other questions, please ask. Thank you for visiting and commenting today. I hope you have a great weekend.

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    2. Hi Belinda - many thanks for your reply. It just shows how things translate differently. This seems to be a filling for a sort of spring roll - over here we tend to use diced cooked chicken, prawns or duck, rather than sausage meat. Always happy to try something new though.
      Have a lovely weekend.

      Jan

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    3. You're welcome, Jan. We have spring rolls here too. They tend to be smaller than an egg roll. They do make pork and chicken egg rolls and even vegetable egg rolls, which I really like. The differences are very interesting. :)

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  3. Your dinners looked so good. Not joking. I was just oohing and aahing over everything. Oooh those deconstructed egg rolls look delicious. I am glad I am nosy and read all the comments for the recipe. Thank you for sharing. I found a new blog too. Cheryl's blog looks amazing. Thank you always for shaing your menu ideas. It really inspires me.

    ReplyDelete
    Replies
    1. That is so sweet of you to say, Safyne Anais. I'm glad you enjoy reading my blog. You will like Cheryl's blog too as it is similar to mine. I hope you have a good Sunday. :)

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