Easy Comfort Foods

Ok so sadly enough fall is just around the corner. It has got me thinking about all those easy comfort foods we look forward to in the winter months. The time of year my bread maker gets a good workout making yummy rolls and loaves of bread to go with our comfort foods. Even though the days are still long and summer is still out there I thought I’d do a blog on my favorite easy home cooked meals.  All of these meals are yummy and super budget friendly. Which has been another thing on my mind, cutting the grocery costs, these are my go to meals for those weeks when I need to keep food costs down. As also mentioned in a previous blog I’m learning to cut my expense via Extreme Couponing. You can read all about how to get start athttps://heathereyestone.wordpress.com/2011/08/26/extreme-couponing/

You will note that there are recipes I have also put in here submitted by my friends and family. I put their names with their recipes. I look forward to adding them to my meal plans this winter!!!

Easy Sheppard’s Pie

  • 6-8 medium potatoes, cut peeled and boiled for mashing.
  • 1 – 1.5lbs of ground beef (one whole package), browned in a frying pan.
  • 1 – 2 cans of Beef Gravy ( I use one, but if you love extra gravy you may want 2)
  • Mash potatoes up once cooked, with butter and milk.
  • Add gravy to cooked/rinsed and drained beef (if you do not buy lean).
  • Add Salt & Pepper to meat/gravy
  • Put in covered dish (corning ware etc.) top with Mashed potatoes.
  • Cook in oven for 15-20 minutes until gravy bubbles up the side and potatoes have a golden look to them.
  • Cook up preferred veggies on the side.
  • Let cool for a few minutes, serve and eat!
  • This is a really easy and plain recipe for those with picky eaters, hence the veggies on the side, Dave has rules about foods and gravy and what can touch.

Homemade Mac n Cheese – my specialty!

(Since I was 14 the families I babysat for had me prepare this one for them for when they got home from work to eat)

  • Cook up you favorite shaped pasta, our current favorite is wagon wheels. As much as you would as a family eat.
  • In a sauce pan at low/med temp take 2 tbsp of Butter, melt.
  • Add 2 tbsp of flour to melted butter. Let cook for a few seconds.
  • Start to slowly whisk in 2 cups of milk.
  • Cook sauce at around med now stirring lots, to let it thicken up.
  • Grate 2 cups of Old Cheddar (most flavor!).
  • Start adding cheese to sauce, leaving some on the side to add to the top of dish, or add all and just grate more.
  • Mix cooked noodles and sauce together and either serve as is or put in a covered dish in the oven topped with bread crumbs and extra cheese to bake for 15 minutes.
  • Cool and serve!!

Easy Beef Stew

  • Put all of these in your crock pot and let sit all day!
  • Pkg of Stewing Beef
  • 3-4 medium potato, cut into medium sized chunks
  • 3 carrots chopped up how you like
  • 2 cans of tomato soup
  • Salt and Pepper for taste
  • Yes it is that easy. You can add more if you like other things but this is great for picky eaters and is really simple and fully of flavor.

Homemade Chicken Pot Pie 

  • Left over shredded chicken from roast chicken or 2 chicken breasts
  • Can of favorite Cream soup or Chicken Gravy or both!
  • 2 cups Hash Browns
  • 1 cup mixed veggies
  • Mix them all up together and put in a pan
  • Top with either a roll out Pillsbury Crescent Roll or Easy biscuit mix.
  • Bake for 30-45 minutes until the biscuits are cooked at 325

Baked Spaghetti 

  • Cook up however much spaghetti your family would eat, if it’s a lot maybe a little less.
  • Brown 1/2 pound of ground beef, you can do a whole pound and make 2 pans with extra sauce and pasta.
  • Add 1 can of favorite sauce to cooked meat.
  • Take cooked pasta, mix in 2 eggs (whisk ahead) 2 tbsp of butter and some parmesan cheese.
  • Place in the bottom of a pan
  • Add 1 tub of cottage cheese
  • Add meat sauce
  • Top with more parmesan cheese and also about 2 cups of grated cheese
  • Bake for 25 minutes at 350
  • Cool and serve!

Sandy‘s Hamburger Delight – Sandy Garnham

  • Brown up 1 pkg of ground beef
  • Cook up 2 boxes of Kraft Dinner and drain
  • Once both of those are cooked mix together with 2 cans of Tomato Soup.
  • Add 1 pkg of Kraft dinner cheese and salt and pepper
  • Serve and Enjoy!

Pork Chops and Gravy – Joe Eyestone

  • Brown pork chops in a skillet with salt and pepper or seasoning salt.
  • Add a can of Cream of mushroom soup to cooked pork chops, the more brown the pork chop before you add the better. You will need to mix in water as well to thin out soup, no more than a can of water.
  • Simmer for 15 minutes.
  • Serve with rice or on rice with gravy. Soya sauce is encouraged on rice and gravy as well.

Easy Chicken Alfredo – Tara Hudson

  • Pretty much the same as pork chops only with chicken.
  • Cut chicken up in slices ahead of time.
  • Cook as pork chops above
  • Cook up some pasta on the side and then mix together at the end, with soup, cream cheese and if desired sour cream.

Meatballs & Gravy – from Norm Arding

  • Cooked meat balls with garlic mushroom soup (Campbell’s), do not water soup down.
  • Serve on or with Mashed potatoes

Any day Meatballs – Judith Cardinal

  • Make up a whole bunch of meat balls, various recipes found online.
  • Freeze them in batches uncooked
  • Put in crock pot with what ever sauce/gravy you have on hand
  • Eat them Any Day!

Meatloaf – Judith Cardinal

  • Same as meat balls, mix up a few batches and freeze uncooked.
  • When ready to eat, put how many needed in slow cooker
  • Layer with fresh or frozen veggies
  • Top with Hashbrowns or Taters
  • Add seasoning salt
  • Wait all day then eat and enjoy!

Chicken Pot Pockets – Aja Elston

  • Ingredients:
    12 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
    One 10.75-oz. can of cream soup, pick your favorite
    2 cups frozen bite-sized mixed veggies
    2 oz. cooked skinless lean chicken breast, finely chopped (great to take leftovers
    1 tsp. cornstarch
    Optional: salt and black pepper, to taste
  • Directions:
    Preheat oven to 350 degrees.In a small dish, mix cornstarch thoroughly with 1 tsp. cold water. In a large bowl, combine cornstarch mixture with soup, and mix thoroughly. Add veggies and chicken, mix well, and then season to taste with salt and pepper, if you like. This is your filling. Set aside.

On a large dry surface, lay out three egg roll wrappers. Set out a small dish of water, dip your finger into it, and then run your finger along all of the wrapper edges — repeat this as needed while preparing your pockets, as it will help keep them sealed.

Starting about 1/2 inch from the bottom, place 2 – 3 tbsp. of filling along the bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom — the mixture should be completely encased with a 1/2-inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal completely.

Line a large baking pan with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking pan. Repeat the entire process 3 more times, so that you have 12 pockets on the baking sheet. If needed, prepare and use an additional baking sheet.

Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving. Then dig in!

Beef casserole –  Jennifer Warren

  • Browned ground beef
  • Add carrots, corn, onions, elbow pasta, chilli powder, garlic powder, Worcestershire sauce, tomato soup, ketchup, water & it all gets mixed in a casserole & cooked in the microwave!!!

Chicken & Rice Casserole – Michelle Hawkins

  • Shredded Chicken
  • Cooked Rice
  • Favorite Cream Soup
  • Mixed veggies
  • Mix all together and heat up in a casserole dish then serve

Chili – Joanna Halliday (Can be made into Spaghetti Sauce with more liquid ingredients also)

Ground Beef browned
Onion, carrots, celery, and red peppers chopped in small equal pieces and sautéed in some of the ground beef fat.  (I like the veggies and meat to be in equal proportions when the veggies are raw and the meat is browned)
Garlic (chopped not puree)
Huge can of tomatoes (for spaghetti sauce I use crushed tomatoes for chilli I use diced)
Large can of Tomato paste
Beef stock
Chilli Powder
Salt
Pepper

Put everything in a pot and let it simmer on the stove for about 40 minutes.

Tips:

  1. Do everything in one great big pot.  Brown the meat, then remove.  Sautee the veggies  then add everything in.  This keeps all the flavors together and is less to cleanup.
  2. Don’t ever boil the chilli, it makes the meat really tough / gritty.
  3. Don’t ever put water in your chilli, it has no taste, only use beef stock or tomato juice.
  4. The more onion and garlic the more taste
  5. Don’t skimp on the tomato paste.  It is so tasty and makes everything thick.
  6. Put the chilli powder in while you are Sautee the veggies, it makes them soak in the taste of the chilli and re-hydrates the powder.  Then after you get everything in the pot and bring it to a slow simmer taste to see if you need more chilli powder.
  7. The chilli tastes even better when it sits in the fridge for a few days.

Stuffed Peppers – Colleen Elston

  • Brown 1 pkg of ground beef
  • 2 cups of minute rice
  • 2 cans of Tomato Soup (1/2 can to add to beef & rice, other can and a half to make sauce)
  • Onion Powder to taste
  • Cut the tops off peppers and boil for 5 minutes to help soften
  • Mix all other ingredients up together and stuff into peppers
  • Sauce take the can and a half of soup and a can of water, add TBSP of brown sugar, a bit of your favorite seasoning salt and pour over peppers.
  • Top with some parmesan cheese or any cheese
  • Bake at 350 for 45 minutes
  • Cool then serve

Trashy Hot Dogs – Kristin Marsh

  • Make mashed potatoes ahead
  • On a cookie sheet open up hot dog buns, as many as needed
  • Place a hot dog in the buns, then top with mashed potatoes and a kraft single cheese slice
  • Put in the oven for 20 – 25 minutes until they start to get golden brown on potatoes and cheese.
  • Let cool then enjoy!

Tuna Casserole – Colleen Elston

  • Cook 1 cup of mixed Veggies
  • Cook up package of prepackaged noodle mix.
  • Mix together with 1 can of tuna.
  • Put in pan, top with bread crumbs and bake in the oven for 25 minutes

I hope you all enjoy these recipes! I know that I now have some great ideas for this winter to try out. Thanks to everyone who sent me recipes. I’m going to attach a form so you can continue to send me your own to this as well and we can keep building a great collection of yummy meals that are easy to make and easy on the wallet.

Heather

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About heathereyestone

I'm a stay at home mom of 4 kids, the youngest being twins. I try to live my life as green as I can, and love the outdoors.
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