Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

Want an easy pork roast recipe?  All you need is your slow cooker and 4 ingredients!

Simply sprinkle your 3- to 4-pound pork loin roast with salt and pepper.  Sear the roast on all sides over medium-high heat.  Slice an orange and arrange half of the slices in the bottom of the slow cooker.  Place seared roast on top of the orange slices.  Then, top the roast with about 5 oz. of chutney (your choice of flavor) and the remaining orange slices.  Pour 1 c. apple juice over all.  Cover and cook on high 3 hours.  To test that it cooked use a meat thermometer…the internal temperature of the roast should be 160 degrees.

Slice thinly and serve with smashed potatoes or rice and your favorite veggie or green salad.

Now, what about the left-over pork roast?  Create a Leftover Makeover using about 1 ½ cups of cubed pork, 1 can of cream of chicken soup, 1 c. frozen mixed vegetables (or your choice of veggies), and 2 red potatoes, cubed.  Mix together and bake in 400 degree oven for about 20 minutes.  Meanwhile, mix a box of corn muffin mix following directions on package and spread over partially cooked casserole.  Return to oven and bake another 20 minutes or until casserole is hot, bubbly, and browned.

Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

Taco Soup

There are so many variations for Taco Soup.  My dear friend, Laura, introduced this recipe to me years ago as a quick convenience meal, made by opening seven cans, one envelope and combining the ingredients with browned ground beef.  Very, very easy……but full of sodium and MSG.  So, I tinkered with the recipe until I made it as cost-effective and healthy as possible.  One thing I’ve noticed in convenience foods…you pay more for convenience items and those items aren’t always healthy.  Cutting costs from your food budget may mean a little more time and effort in preparation.  That’s the trade-off.  But, I find it challenging and rewarding to create a family favorite in the most budget-friendly way I know how.

Start with dry beans.  Soak them overnight.  Beans are a fiber- and nutrient- rich food that is quite budget friendly.  It is a good idea to have a stock pile of dry beans in your pantry.  They have a long shelf life and can be “quick-cooked” if you are short on time and can’t soak the beans overnight.  (Click on Beans, Greens, & Pasta for another yummy recipe and more information on preparing beans.)  I also can my own tomatoes and corn when they are in-season and plentiful.  While I realize many folks don’t preserve their own vegetables, both of these canned items can be purchased inexpensively when stores run their sales and you clip coupons.  Another variation worth mentioning is that I created my own Ranch powder using spices and herbs I had in my pantry.  This eliminated the MSG and sodium that is found in the pre-packaged mix.

Here is the original recipe as it was given to me.  Below it, you will find my updated version.  Serve your own version with tortilla chips, sour cream, shredded cheddar, and fresh cilantro.  Ole`

Taco Soup

1 can diced tomatoes, undrained

1 can Rotel tomatoes, undrained

2 cans white shoe peg corn, undrained

1 can kidney beans, drained & rinsed

1 can pinto beans, drained & rinsed

1 can black beans, drained & rinsed

1 envelope of dry Ranch dressing mix

1 lb. ground beef, browned & drained

3-4 c. water

Combine ingredients in slow cooker; cover.  Cook on low 6-8 hours.

My Taco Soup

1 c. dry kidney beans

1 c. dry pinto beans

1 c. dry black beans

1 lb. lean ground beef (or turkey or chicken), browned & drained

1 can diced tomatoes, undrained

1  can Rotel tomatoes, undrained

1 can corn, undrained

2 t. dried chives

1 t. dried parsley

½ t. dried dill

1 t. garlic powder

½ t. onion powder

1 T sugar

2-3 t salt

4 c. water

In large bowl, combine dry beans; cover with water up to 2-inch depth.  Soak beans in water overnight.  Drain and rinse soaked beans.  Place soaked beans and all ingredients in slow cooker.  Cover and cook on low 6-8 hours. Salt & pepper to taste.

Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

The busier life gets, the more I use my slow cooker.  I like meals that taste baked, but are actually made in the slow cooker which is a very easy method of cooking.  This casserole bakes slowly with very little moisture.  I was skeptical, at first, because this recipe didn’t call for any liquid in the slow cooker.  But, I gave it a try, and I’m so glad I did.  The edges browned beautifully giving the dish a crispy texture.  This recipe allows for substitutions, too.  Use your favorite “cream of” soup; use ground beef or turkey instead of sausage; use unpeeled or peeled potatoes; vary the cheese using Swiss or spice it up by using pepper Jack.

Have fun experimenting with different tastes until you find the one that is uniquely your family’s favorite.

Sausage & Potato Slow Cooker Supper

1 c. water

½ t. cream of tartar

6 medium white or russet potatoes, thinly sliced

1 lb. bulk sausage, browned and drained

½ white onion, chopped

¼ c. all-purpose flour

Salt to taste

Pepper to taste

1 ½ c. grated cheddar cheese, divided

2 t. butter

1 (10 ¾ oz) can cream of celery soup

Combine water and cream of tartar.  Toss sliced potatoes in water; drain.  Spray inside of slow cooker with non-stick spray.  Layer ½ of potatoes, ½ of sausage, ½ of onion, ½ of flour, a sprinkling of salt & pepper, and ½ of cheese in slow cooker.  Repeat layers ending with cheese.  Top with butter.  Pour soup over all; cover.  Cook on low 6-8 hours or high 3-4 hours.

The picture also contains pea and dumplings to see Connie’s recipe for dumplings click here.

Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

Ribollita

Ribollita is a hearty dish from Tuscany.   Classically, seasonal vegetables are used in this rustic dish.  It is a flavorful meal that is inexpensive to make since the ingredients are in season or available year-round.  But, substitutions are what make this dish your own unique creation.  If you don’t like kale, use Swiss chard, your favorite winter greens, or even spinach.  The authentic recipe calls for fresh cannelloni beans and pancetta, favorites in Italian cooking.  I use dry great Northern beans (or other white beans) and bacon since they are easier to find and less expensive.  Using stale, crusty bread is a wonderful way to be frugal in creating a tasty meal with nothing to waste.  Since ribollita is a peasant dish, it is made with inexpensive ingredients.  Traditionally, there is no meat in this dish, but you could certainly add cooked chicken, Italian sausage, or leftover ham (preferably Virginia smoked and salt-cured).  And, it’s up to you how thick or thin you serve this soup.  You can add enough bread so that it can be eaten with a fork.  There are so many possibilities with this Italian classic.  Give this hearty soup a try and it will warm you up from the inside out.

Ribollita

¼ c. olive oil, plus some to drizzle on bread

1 onion, chopped

1 carrot, chopped

3 cloves garlic, 2 minced and 1 whole

4 oz. bacon

1 t. salt

½ t. freshly ground black pepper

1 (15 oz) can fire-roasted tomatoes

½ lb. great Northern beans, soaked overnight and rinsed (or 2 cans, drained & rinsed)

1 T herbs de Provence

1 bay leaf

6-8 c. chicken stock

10 oz fresh kale, chopped

stale French bread, sliced

grated Parmesan, for serving

Heat the oil in a heavy pot over medium heat.  Add the onion, carrot, garlic, bacon, salt, and pepper.  Cook until the onion is golden brown and bacon is crisp, about 7 minutes.  Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.  Transfer mixture to slow cooker.  Add beans and next 3 ingredients.  Cover and cook on low 4-6 hours or until beans are tender.  Turn slow cooker off; add kale; stir to wilt.  Replace cover and let stand for 1 hour.  Stir again before serving.

Meanwhile, preheat the oven to 350 degrees.  Drizzle the bread slices with olive oil.  Toast until golden brown, about 5 minutes.  Remove from the oven and rub the top of the toasts with the whole garlic clove.  The clove will melt onto the toasted bread.  Place the toasts in the serving bowls and ladle soup over the toasts.  Sprinkle with Parmesan and serve immediately.

Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

Now that the holiday season is upon us, day-to-day life has become busy and suppertime sneaks up on me.  So, I’ve pulled out the slow cooker to make suppertime quick and easy.  When kielbasa or smoked sausage are on sale, I stock up and freeze.  Cabbage is an inexpensive vegetable year-round, but it is fresh and really cheap this time of year.  Frozen corn is a staple in my freezer and is often on sale, so keep this versatile veggie on hand.  This dish can be cooked on the stove top, but the slow cooker is the easy way to go.

Give this slow cooker recipe a try and you’ll love the sweet and smoky combination of flavors of this easy meal.

Cabbage & Kielbasa

7-8 c. chopped cabbage

1 c. onion, chopped

4 cloves garlic

3-4 c. corn, fresh or frozen

1 t. salt

½ t. black pepper

1/8 t. ground nutmeg

1 t. olive oil

1/3 c. beef broth

14-16 oz. polska kielbasa or smoked sausage, sliced

Combine all ingredients in slow cooker; cover and cook on high 3-4 hours or low 4-6 hours, depending on how soft you want your cabbage.  Serve with rye or pumpernickel bread.

Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

Fall is such a busy time for our family. With horseback riding, flag football, and homework, every afternoon and evening is filled with somewhere to be or something to do. For a hectic fall schedule, leftover makeovers are a must. With a little planning, I am able to feed my family healthy, home-cooked meals every night.

First, I noted the nights we would be eating early in order to get to practice on time. On those nights (Wednesday & Thursday), I needed extra-quick meals. So, those nights had to be leftover makeover nights. With that in mind, here’s what the menu looked like:

Monday: roast beef & green beans with corn
Tuesday: pork chops & brown rice with butter beans
Wednesday: veggie beef soup
Thursday: pork fried rice
Friday: pizza night

Cooking a little extra of the main dish at the beginning of the week provided me with the leftovers I needed to throw together quick meals in the middle of the week when we are the busiest. The leftover roast beef, green beans, and butter beans became veggie beef soup. The leftover pork chops became pork fried rice.

Give this method a try the next time you know you have a harried week coming up. Sit down for a couple minutes and plan out your meals. It will save you time and frustration on the nights that you really don’t have time to think about “What’s for supper?”

Veggie Beef Soup

2 (14.5 oz) cans chopped tomatoes, undrained
4 cups water
1 envelope dry onion soup mix
Leftover roast beef cut into bite-size pieces (approx. 1 ½ cups)
Leftover or frozen mixed veggies (corn, butter beans, green beans, carrots) (approx. 2 cups)
2 c. frozen hash brown potatoes or cubed red potatoes
1 t. beef boullion
1 clove garlic, minced
1-2 t sugar (to taste)
Black pepper to taste

Combine first 8 ingredients in Dutch oven and bring to a boil. Cover and simmer 20-30 minutes. Add sugar and pepper to taste. Simmer 5 minutes more. Serve with apple slices and crostini*.

Crostini…for a fun “topper” to this or other soups, thinly slice a stale French baguette. Spread in an even layer onto a baking sheet. Drizzle with olive oil and sprinkle with garlic salt. Toast in a 350 degree oven 8-10 minutes or until browned.

This recipe sounds quick and easy, great for those busy nights. Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

Smokey Joes

1 lb lean ground meat
¾ c chopped onion
2 cloves garlic, minced
1 (14.5-ounce) can fire-roasted tomatoes
1 t. whole wheat baking mix (or Bisquick)
1 T apple cider vinegar
2 t. brown sugar
1 t. chili powder
2 t. Worcestershire sauce
1/8 t. salt
Dash of hot pepper sauce (if desired)
¼ c. shredded cheese (cheddar, Monteray jack, American, your choice)

In a large skillet, cook meat, onion, and garlic over medium heat until meat is browned.  Drain off fat.  Stir in the undrained tomatoes and next 7 ingredients.  Bring to a boil; reduce heat.  Simmer for 5 minutes.  If necessary, simmer 3-5 minutes more or until mixture is to desired consistency.  Add cheese and stir until melted.  To serve, spoon mixture onto toasted buns and top with pickles.

Make sure to check out all of Connie’s recipes! She is a wonderful cook!

This sandwich sounds so good! I love pesto and sandwiches are a meal we have often when running to soccer practice. Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

On a recent trip to Nags Head, I had one of the most delicious bagel sandwiches of my life. Now, I have to say, the breakfast bagels in New York City were superb (of course), but this bagel sandwich I had at the beach was unique and easy to duplicate at home. It was the perfect meld of Mediterranean flavors and American convenience. A delicious, filling, hand-held meal. YUM.

The original was smoked turkey, provolone cheese, roasted red peppers, artichoke hearts, pesto, lettuce and tomato on a rosemary bagel. My version starts with deli-sliced roasted turkey. I substituted whole-grain focaccia for the bagel (less calories and more fiber) and I used sprouts, rather than lettuce. I also used home-made pesto and a juicy slice of yellow tomato.

The different twist on this sandwich was that I grilled it using my counter-top electric grill. One popular brand is the “George Foreman Grill”. By using my indoor grill, my yummy sandwich turned into a Panini. Using this technique, you can turn any of your favorite sandwiches into paninis. Soup and sandwich night is a quick and easy supper, while also a nutritious and satisfying meal.

Slow Cooker Lasagna

This is a family favorite so I thought I would share it with you again if you missed it. Slow Cooker Lasagna is one of Connie’s recipes. I love this recipe because it is cheap, easy, and it makes my house smell like a home. This also makes for a great left over!

I was able to score Eggplant for $0.59/lb. at Kroger today! I will be making this recipe very soon! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

Picnics and covered dish suppers are a fun part of early fall. When families and friends gather and share foods they’ve brought, I almost always enjoy one extra-special something. Maybe it’s a creamy, cheesy mac ‘n’ cheese or a perfectly seasoned vegetable or even an exotic fruit salad. You almost never attend a cookout without a pasta salad. This simple side dish has become very much a staple at such gatherings. There are many different kinds of pasta salad including creamy and vinaigrette (Like Asparagus Pasta Salad). My aunt Sandy makes a Mediterranean pasta salad that is perfect to take to outdoor events, since it is not mayonnaise-based.

This sweet and tangy pasta salad is quite versatile since you can add or substitute almost any of the basic ingredients, making it a thrifty choice when you can purchase those ingredients on sale. Add cucumbers and cherry tomatoes or grilled zucchini and squash. Substitute feta for the mozzarella cheese. Add black or green olives or mushrooms. Taylor this pasta salad to your family’s tastes. I love to use the roasted eggplant in this pasta salad when the vegetable is plentiful and inexpensive. The vinaigrette is basic and easy to assemble with many of the ingredients already in your pantry. So, start there and create your own perfect pasta salad.

Roasted Eggplant Pasta Salad

3 small eggplant, skinned and cubed
½ c. olive oil
½ c. vinegar
½ c. sugar
1 t. dried parsley flakes
½ t. dry mustard
1 t. dried basil
½ t. dried oregano
1 ½ t. salt
¼ t. ground black pepper
3 cloves garlic, minced
7-8 c. hot cooked pasta (elbow, spiral, penne, your choice)
1 red pepper, chopped
¾ c. chopped pepperoni
4 oz. mozzarella cheese, cubed
2 T. fresh chopped parsley

Toss cubed eggplant with 1-2 t. olive oil and ½ t. salt. Spread evenly on broiler pan rack and bake at 425 degrees for about 20 minutes or until tender. Meanwhile, whisk together olive oil and next 9 ingredients until well combined. Pour vinaigrette over hot pasta, hot eggplant, red pepper, and pepperoni and stir well. Refrigerate 2-3 hours. Toss with mozzarella cheese and chopped fresh parsley before serving.