Recipe: Some frugal recipes for Diane

Salisbury Meat Balls

1 pound of hamburger {about 2 dollars}
1 medium onion {pennies}
4 pieces of toast (make into bread crumbs) {pennies}
1 egg [pennies}
1 tsp of old bay seasoning
1 can of cream of mushroom soup {about 50 cents}
2 cans of water (soup can filled with water) {free}
1 can of milk {pennies}

Mix hamburger with egg, seasoning, and bread crumbs. Make into meatballs. Just like you would for spaghetti. Fry them in a skillet until brown on all sides.

While meatballs are cooking get a cooker and add mushroom soup, water, and milk and let it come to a boil. Wants it starts to boil put it down to a simmer.

Put in meatballs and all drippings from pan. Let it simmer for about 45 min. It is really good and very low cost.

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BBQ PORK

1 T. vegetable oil (negligible)
3 lbs boneless pork (I found boneless Hollywood ribs on sale for about.99/lb., but I imagine a pork butt cut into large chunks would work just fine)
1 bottle spicy BBQ sauce (store brand 0.79)
1 12 oz. can beer (.50)
1 med onion, sliced (.50)
2 t. dried thyme (.20)
salt and pepper to taste
a few dashes of hot sauce if desired

Brown pork in oil on all sides, set aside on plate. In crockpot, mix together BBQ sauce, beer, onion, thyme and salt and pepper. Add pork to sauce mix and turn to coat all pieces. Cook on low for 8-10 hours.

When done, pork is wonderfully tender and flavorful!!

I served with rice and the shredded the leftovers for BBQ pork sandwiches the next day.

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Cajun Chicken Pasta

4 boneless/skinless chicken breast halves, cut into thin strips (I use the frozen packaged chicken breasts - $1.15/piece)
1-2 Tbsp Cajun seasoning (vary according to spiciness desired) (if you don't have this on hand, may substitute 1 tsp black pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion salt, 1/2 tsp. paprika, 1/2 tsp. cayenne pepper for
each 1Tbsp Cajun seasoning) (pennies)
2 Tbsp butter or margarine ( 6 cents for 2Tbsp from 1lb package of butter sale $.99)
2 (4oz) cans mushrooms stems/pieces, drained (29 cents each, sale)
2 cups heavy whipping cream ($0.80)
1/4 tsp dried basil (pennies)
1/4 tsp. salt (pennies)
1/8 tsp. garlic powder
1/8 tsp. pepper
Hot pepper sauce to taste (Tabasco) pennies
1 tsp. flour
1 lb. linguine, cooked and drained ($0.50 on sale)
grated parmesan cheese, optional

Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss to coat.

In a large skillet over medium heat, saut chicken in butter until almost tender, 5-7 minutes.

Add mushrooms, cook and stir for 2-3 minutes.

Reduce heat. Add cream and seasonings to taste, heat through.

Toss with linguine. Sprinkle with Parmesan if desired. Serves 4