Category Archives: Penny Pinchin’ Picks

Cinnamon Bread

Published in baking, Breads, Penny Pinchin' Mom, Penny Pinchin' Picks, Recipes on February 25, 2012

PrintCinnamon Bread Yield: 2 loaves In my opinion, the best place to let dough rise is in a warm oven. Set your oven to the lowest temperature (about 170 to 200 degrees), making sure that the rack is on the lowest setting. Let it warm while you mix the dough. When it’s time for the […]

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Chili

Published in Beef, Penny Pinchin' Mom, Penny Pinchin' Picks, Recipes, Soups & Stews on February 25, 2012

PrintChili Prep Time: 20 minutesCook Time: 2 hoursTotal Time: 2 hours, 20 minutes Yield: 12 servings Ingredients2 pounds lean ground beef or turkey 2 Tbsp. olive oil 1 cup chopped onion 3 cloves garlic, minced 1 lg. can crushed tomatoes 1 lg. can tomato sauce 1 medium green bell pepper, chopped 2 Tbsp. chili powder […]

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Cheesy Chicken Casserole

Published in Chicken, Penny Pinchin' Picks, Recipes on February 25, 2012

PrintCheesy Chicken Yield: 8 servings Comfort food and a one-dish dinner… great for leftover rotisserie chicken, too. I love brown basmati rice — gives the dish a great flavor and cooks faster than regular brown rice — but you can substitute white rice as well. Cheese sauce is so easy to make, and you can […]

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Scalloped Potatoes

Published in Penny Pinchin' Picks, Recipes, Sides & Salads on February 25, 2012

PrintScalloped Potatoes Prep Time: 20 minutesCook Time: 45 minutesTotal Time: 1 hour, 15 minutes Yield: 10 servings A simple recipe that is an old-fashioned way to serve potatoes. I adapted this recipe from one I found in a cookbook from 1956. The cooking time may vary based on the thickness of the potatoes.Ingredients3 pounds potatoes, […]

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Salmon Patties

Published in Fish, Main Dish, Penny Pinchin' Mom, Penny Pinchin' Picks, Recipes on February 19, 2012

PrintSalmon Patties Prep Time: 5 minutesCook Time: 10 minutes Yield: 6 servings This is a great way to take leftover cooked salmon (or a can of salmon) and make an entirely different dish. The egg and bread crumbs are binding ingredients that will help the patty stay in tact while it’s cooking. Safflower oil and […]

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Slow Cooker Chicken and Dumplings (from scratch)

Published in Chicken, Main Dish, Penny Pinchin' Mom, Penny Pinchin' Picks, Recipes, Slow Cooker Recipes on February 19, 2012

PrintSlow Cooker Chicken and Dumplings (from scratch) Prep Time: 20 minutesCook Time: 6 hoursTotal Time: 6 hours, 20 minutes Yield: 6 servings Ingredients6 boneless, skinless chicken breast halves 3 cups chicken broth 2 Tbsp. butter 2 Tbsp. flour ¼ tsp. pepper ½ onion, diced 1 carrot, diced 1 rib celery, sliced Dumplings ¾ cup flour […]

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Easy Stir-Fry

Published in healthy foods, Main Dish, Penny Pinchin' Mom, Penny Pinchin' Picks, Recipes on February 19, 2012

PrintEasy Stir-Fry You can easily change the taste of this recipe simply by varying the vegetable content. I have chosen a blend of Asian vegetables and traditional, but please experiment and find out what your family likes best. I like to serve this over brown rice. If your family is migrating from white rice to […]

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Spinach Salad with Strawberries

Published in healthy foods, Penny Pinchin' Mom, Penny Pinchin' Picks, Recipes, Sides & Salads on February 19, 2012

PrintSpinach Salad with Strawberries Prep Time: 10 minutes Yield: 8 servings Use blueberries, raspberries, or orange segments if strawberries aren’t in season. The balsamic vinegarette will complement the sweetness of the fruit instead of drowning it with another layer of flavor. Toasting the almonds in a dry skillet means no additional fat calories. I encourage […]

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Beef Stroganoff

Published in Beef, Main Dish, Penny Pinchin' Mom, Penny Pinchin' Picks, Recipes on February 19, 2012

PrintBeef Stroganoff Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes Yield: 6 servings I love this recipe – it’s a great way to stretch a budget without feeling like that’s what you’re trying to cut corners. If you are using a cut of beef that isn’t very tender, slice the beef and soak […]

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Chicken Parmigiana

Published in Chicken, Main Dish, Penny Pinchin' Mom, Penny Pinchin' Picks, Recipes on February 19, 2012

PrintChicken Parmigiana Yield: 4 servings Use canola or safflower oil to cook the chicken breasts instead of olive oil. While I normally prefer olive oil, it has a relatively low smoke point, canola and safflower oils are more tolerant of high-heat cooking. I make my own bread crumbs from whole wheat bread and seasonings, but […]

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