Budget friendly Meals:
Breakfast
- Ham & Eggs Frittata Biscuits
- Mexican Omelet with Chilies
- Corn, Cheddar and Tomato Quiche
- Cinnamon Batter-Dipped French Toast
Lunch
- Ultimate Chicken-Pasta Salad
-
Ham and Cheese Muffins 
-
Grilled Portabella and Bell Pepper Sandwiches 
-
Quesadillas 
-
Four-Cheese Italian with Garlic Basil Sauce 
- Sausage Stuffed Tomatoes
- Cheesy Bratwurst and Broccoli Pastry Wraps
- Beef Bake with Garlic-Potato Dumplings
Dessert
- Banana Dessert Wraps
- Caramel Apple Pizza
- Ooey-Gooey Rocky Road Bars
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Ham & Eggs Frittata Biscuits
| 1 |
can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (8 biscuits) |
| 3 |
eggs |
| 1 1/4 |
teaspoons Italian seasoning |
| 1/2 |
cup diced cooked ham |
| 1 |
cup shredded 6-cheese Italian blend (4 oz) |
| 1/4 |
cup roasted red bell peppers (from 7.25-oz jar), drained, chopped |
| 1/2 |
cup diced seeded plum (Roma) tomatoes |
| 2 |
tablespoons thinly sliced fresh basil leaves |
|
Fresh basil sprigs, if desired |
|
Cherry tomatoes, if desired |
| 1. |
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Separate dough into 8 biscuits. On cookie sheet, place biscuits 3 inches apart. Press each into 4-inch round with 1/4-inch-high rim around outside edge. |
| 2. |
In small bowl, beat 1 of the eggs. Brush over tops and sides of biscuits. Sprinkle with 1 teaspoon of the Italian seasoning. |
| 3. |
In another small bowl, beat remaining 2 eggs and remaining 1/4 teaspoon Italian seasoning. Spoon evenly into indentations in each biscuit. Top biscuits with ham, 1/2 cup of the cheese, the roasted peppers, tomatoes, sliced basil and remaining 1/2 cup cheese. |
| 4. |
Bake 15 to 20 minutes or until biscuits are golden brown and eggs are set. Garnish with basil sprigs and cherry tomatoes. |
Bake 14 to 17 minutes.
Prep Time: 15 min
Total Time: 35 min
Makes: 8 servings
Mexican Omelet with Chilies
| 4 |
eggs |
| 1/4 |
cup half-and-half |
| 1 |
teaspoon dried oregano leaves |
| 1/2 |
teaspoon salt |
| 1/8 |
teaspoon pepper |
| 2 |
tablespoons butter or margarine |
| 1/2 |
cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces) |
| 1/4 |
cup Old El Paso® chopped green chiles |
|
Chopped tomatoes, if desired |
|
Sour cream, if desired |
|
Chopped fresh cilantro, if desired |
| 1. |
Mix eggs, half-and-half, oregano, salt and pepper with fork just until whites and yolks are blended. Heat butter in 10-inch skillet or omelet pan over medium-high heat just until butter is hot and sizzling. As butter melts, tilt pan to coat bottom. |
| 2. |
Quickly pour eggs into pan. While rapidly sliding pan back and forth over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Sprinkle with cheese and chilies. |
|
Fold portion of omelet just to center. Allow for a portion of the omelet to slide up side of pan. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary. Top with tomatoes and sour cream; sprinkle with cilantro.
Prep Time: 10 min
Total Time: 15 min
Makes: 2 servings
Corn, Cheddar and Tomato Quiche
| 1 |
cup soymilk |
| 4 |
eggs or 1 cup fat-free egg product |
| 1/4 |
cup chopped fresh cilantro |
| 1/2 |
teaspoon chili powder |
| 1/4 |
teaspoon salt |
| 1/4 |
teaspoon pepper |
| 1 |
cup Cascadian Farm® frozen organic sweet corn, thawed |
| 3/4 |
cup shredded reduced-fat Cheddar cheese (3 oz) |
| 1 |
medium tomato, seeded, chopped (3/4 cup) |
| 1. |
Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray. |
| 2. |
In medium bowl, stir all ingredients except corn, cheese and tomato until blended. Stir in corn, cheese and tomato; pour into pie plate. |
| 3. |
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. |
Heat oven to 375°F. Stir 2 tablespoons Gold Medal® all-purpose flour into other ingredients. Bake 40 to 45 minutes.
Prep Time: 10 min
Total Time: 55 min
Makes: 6 servings
Cinnamon Batter-Dipped French Toast
| 2 |
cups Original Bisquick® mix |
| 1 1/4 |
cups milk |
| 2 |
teaspoons ground cinnamon |
| 1 |
teaspoon vanilla |
| 2 |
eggs |
| 10 |
slices bread |
|
Powdered sugar, if desired |
|
Maple syrup, if desired |
| 1. |
Heat griddle or skillet; grease if necessary. |
| 2. |
In shallow dish, stir Bisquick mix, milk, cinnamon, vanilla and eggs until blended. Dip bread into batter; drain excess batter back into bowl. Place bread on hot griddle. |
| 3. |
Cook 1 to 2 minutes on each side or until golden brown. Sprinkle with powdered sugar; serve with syrup. |
No change.
Prep Time: 20 min
Total Time: 20 min
Makes: 10 slices toast
Ham and Cheese Muffins
| 2 |
eggs |
| 3 |
cups Original Bisquick® mix |
| 1 |
cup milk |
| 3 |
tablespoons vegetable oil |
| 1 |
package (4 ounces) shredded Cheddar cheese (1 cup) |
| 3/4 |
cup chopped fully cooked ham (1/4 pound) |
| 1. |
Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.) |
| 2. |
Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins. |
| 3. |
Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins. |
No changes.
Prep Time: 10 min
Total Time: 30 min
Makes: 12 muffins
Grilled Portabella and Bell Pepper Sandwiches
| 6 |
fresh large portabella mushroom caps |
| 1 |
large bell pepper, cut into 1/4-inch slices |
| 1 |
large red onion, sliced |
| 1 |
tablespoon olive or vegetable oil |
| 1/2 |
teaspoon seasoned salt |
| 1 |
round focaccia bread (8 or 9 inch) |
| 1/4 |
cup mayonnaise or salad dressing |
| 1/4 |
cup basil pesto |
| 4 |
leaf lettuce leaves |
| 1. |
Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill “wok”). |
| 2. |
Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender. |
| 3. |
Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.
Prep Time: 30 min
Total Time: 30 min
Makes: 6 sandwiches |
Quesadillas
Quesadillas Ingredients
- 1 Tbsp. vegetable oil
- 1 Tbsp. minced garlic
- 1 pkg. (19.76 oz.) Johnsonville® Italian Mild Sausage Links, prepared according to package directions and coin-sliced
- 1 green bell pepper, sliced thinly
- 1 onion, sliced thinly
- 1 tsp. jalapeno, finely chopped
- 1 can (2.25 oz.) sliced olives
- Tbsp. cilantro, finely chopped
- 1 tsp. cumin
- 1/2 cup sour cream
- 1 cup salsa
- 2 cups shredded cheddar cheese
- 10 tortillas
Quesadillas Directions
In sauté pan heat oil and add garlic. Cook until garlic is aromatic. Do not brown. Add sausage, onion and jalapeno, sauté until peppers are soft. Remove and keep warm. Mix cilantro, cumin and sour cream together, reserve. Heat sauté pan to medium temperature. On single tortilla, spread 1 tablespoon sour cream mixture. Top this with approx. 1/4 cup sausage mixture and add a few slices of olives. Top all this with a 1/4 cup cheese. On another tortilla spread 1 tablespoon salsa. Place this on top of first tortilla to form a sandwich. Place in hot sauté pan and cook until golden brown. Place a dinner plate over top of quesadilla and invert pan. With quesadilla on plate, slide it back into the pan with browned side up. Cook until both sides are golden, remove, slice and serve. Repeat until all tortillas are used.
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| | |
Cheesy Bratwurst and Broccoli Pastry Wraps
- 1 pkg. (19.76 oz.) Johnsonville® Cheddar Brats
- 1 Tbsp. butter
- 1 large onion, sliced
- 1 1/2 cups broccoli florets
- 2 sheets puff pastry, thawed and cut into 4" x 4" squares
- 1 1/2 cups (6 oz.) processed American cheese, shredded
Cheesy Bratwurst and Broccoli Pastry Wraps Directions
Grill brats according to package directions, slice into 1/4" coins and set aside. In a skillet, melt butter. Sauté onions until translucent and slightly brown. Set aside. In a saucepan, cook broccoli in a small amount of water until crisp-tender. Drain well. Evenly divide sausage, broccoli, onion and cheese onto pastry squares. Wet edges of pastry with water. Bring corners of pastry together and pinch edges to seal. Place on an ungreased baking sheet and bake at 350°F. for 12 minutes or until golden brown.
Yield: 6-8 servings.
Banana Dessert Wraps
| 1/2 |
cup coconut |
| 1/2 |
cup chopped pecans |
| 1 |
Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box |
| 1/4 |
cup sugar |
| 1/2 |
teaspoon ground cinnamon |
| 1/4 |
teaspoon ground nutmeg |
| 4 |
medium (5 to 6 inches each) firm ripe bananas |
| 1/3 |
cup semisweet chocolate chips |
| 1 |
jar (12 oz) hot caramel topping, heated |
|
Whipped cream, if desired |
| 1 |
cup vanilla ice cream |
| 1. |
Heat oven to 350°F. Spread coconut and pecans separately on cookie sheet. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside. |
| 2. |
Increase oven temperature to 450°F. Remove pie crust from pouch; unroll on work surface. With rolling pin, roll crust until 12 inches in diameter. |
| 3. |
In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust. Cut crust into 4 wedge-shaped pieces. |
| 4. |
Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends so it fits within crust, at least 1/4 inch from each edge). Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana. |
| 5. |
Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet. |
| 6. |
Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes. |
| 7. |
To serve, drizzle or spread about 2 tablespoons warm caramel topping on each dessert plate. Top each with baked banana, whipped cream and if desired, additional caramel topping. Sprinkle coconut and pecans over top of each. Serve with ice cream. |
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After toasting coconut and pecans, increase oven temperature to 425°F. In step 6, bake wrapped bananas 15 to 19 minutes.
Prep Time: 20 min
Total Time: 40 min
Makes: 4 servings
Caramel Apple Pizza
| 1/2 |
cup plus 2 tablespoons packed brown sugar |
| 1/3 |
cup corn syrup |
| 2 |
tablespoons butter or margarine |
| 1/3 |
cup whipping cream |
| 1 |
teaspoon rum extract or vanilla |
| 2 |
medium cooking apples, thinly sliced |
| 1 |
tablespoon lemon juice |
| 1/2 |
cup granulated sugar |
| 2 |
teaspoons ground cinnamon |
| 1 |
teaspoon ground nutmeg |
| 1 |
package (3 oz) cream cheese, softened |
| 1 |
egg |
| 1 |
teaspoon vanilla |
| 1 |
package (17.3 oz) frozen puff pastry, thawed |
| 1 |
cup chopped nuts, toasted |
| 1. |
Heat oven to 400°F. Line 2 cookie sheets with foil or cooking parchment paper. In 1-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract. |
| 2. |
In medium bowl, mix apples and lemon juice. Stir in granulated sugar, cinnamon and nutmeg. |
| 3. |
In small bowl, beat cream cheese with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended. |
| 4. |
Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each pastry square into 10-inch circle. Place scraps in center; roll into pastry. |
| 5. |
Spread half of cream cheese mixture over each pastry round. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup caramel syrup over each pizza. |
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Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining caramel syrup over hot pizzas. Serve warm.
Prep Time: 40 min
Total Time: 1 hour 20 min
Makes: 2 pizzas (6 servings each)
Ooey-Gooey Rocky Road Bars
| 1/2 |
cup butter, softened |
| 1 |
egg |
| 1 |
teaspoon vanilla |
| 1 |
box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix |
| 2 |
cups semisweet chocolate chips |
| 1/2 |
cup chopped toasted pecans |
| 3 |
cups miniature marshmallows |
| 1. |
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, mix butter, egg and vanilla until blended. Stir in cookie mix until soft dough forms. Press dough evenly in pan. |
| 2. |
Bake 20 to 25 minutes or until top is golden brown and center puffs slightly. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust. |
| 3. |
Set oven control to broil. Sprinkle nuts and marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. Store tightly covered.
Prep Time: 10 min
Total Time: 2 hours 35 min
Makes: 24 bars | |
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Ultimate Chicken-Pasta Salad
| 1/3 |
cup milk |
| 1/3 |
cup mayonnaise |
| 3 |
tablespoons sugar |
| 3 |
tablespoons white wine vinegar |
| 2 |
teaspoons poppy seed |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon celery salt |
| 1/2 |
teaspoon dry mustard |
| 1 |
box (16 oz) gemelli pasta |
| 2 |
cups diced cooked chicken |
| 1 |
cup sweetened dried cherries |
| 1/2 |
cup sliced celery |
| 1/2 |
cup slivered almonds, toasted |
| 1. |
In small bowl, mix dressing ingredients with wire whisk until well blended. Cover; refrigerate until ready to use. |
| 2. |
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well. |
|
|
In large bowl, mix cooked pasta, chicken, cherries and celery. Mix dressing mixture again with wire whisk to recombine; pour over salad and toss gently to coat. Refrigerate 1 to 2 hours before serving to chill salad and blend flavors. Stir in almonds.
Prep Time: 30 min
Total Time: 2 hours 30 min
Makes: 10 servings (1 cup each)
Four-Cheese Italian with Garlic Basil Sauce
Total Time: 35 min.
- 1 pkg. (19.76 oz.) Johnsonville® Four-Cheese Italian Sausage Links
- 1 medium onion, finely chopped
- 1 Tblsp. minced garlic
- 3 Tblsp. olive oil
- ¾ cup frozen peas
- 1-1/2 Tblsp. cornstarch
- 1can (14 oz.) reduced-sodium chicken broth
- ¼ tsp. pepper
- ¼ cup chopped fresh basil
- Hot cooked angel hair pasta
Four-Cheese Italian with Garlic Basil Sauce Directions
In a skillet, sauté onion and garlic in olive oil until tender. Add peas. Combine the cornstarch, broth and pepper until smooth; stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sausage and basil. Serve over pasta.
Yield: 5 servings
Sausage Stuffed Tomatoes
- 6 large tomatoes
- 1 pkg. (19.76 oz.) Johnsonville® Italian Sausage Links,casings removed
- 1/2 cup chopped onion
- 2 Tbsp. olive oil
- 1 cup chopped fresh spinach
- 2 tsp. minced garlic
- 3 Tbsp. cooking sherry
- 1/4 tsp. pepper
- 1 egg, lightly beaten
Sausage Stuffed Tomatoes Directions
Using a sharp knife, slice ½ inch off the top of tomatoes; discard tops. Using a small knife and a spoon, remove pulp from tomatoes. Reserve 1 cup tomato pulp; chop coarsely and save for the filling. Invert tomato shells onto paper towels to drain.
In a skillet, cook and crumble sausage until no longer pink; drain and set aside. In the same skillet, cook onions in olive oil over medium-low heat until golden, stirring occasionally. Add the spinach, garlic and reserved tomato. Cook and stir over medium heat until spinach is wilted. Stir in the sausage, sherry and pepper. Cool slightly; stir in egg. Place tomato shells in a 2-qt. baking dish. Fill shells with sausage mixture. Bake, uncovered, at 350° F for 35-40 minutes or until hot.
Yield: 6 servings. (9 g net carbs per serving).
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Beef Bake with Garlic-Potato Dumplings
| 1 |
lb lean (at least 80%) ground beef |
| 1 |
small onion, chopped (1/4 cup) |
| 1 1/2 |
cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables |
| 1 |
can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium |
| 1/4 |
teaspoon pepper |
| 1/2 |
cup milk |
| 1 |
cup Original Bisquick® mix |
| 1 |
pouch Betty Crocker® roasted garlic mashed potatoes (from 7.2-oz box) |
| 1 |
cup milk |
| 1. |
Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. |
| 2. |
In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in mixed vegetables, soup, pepper and 1/2 cup milk. Heat to boiling. Pour into baking dish. |
| 3. |
In medium bowl, stir Bisquick mix and dry mashed potatoes. In small microwavable bowl, microwave 1 cup milk on High 2 minutes. Stir hot milk into Bisquick mixture with fork until soft dough forms; let stand 2 minutes. Drop dough by 12 spoonfuls onto hot beef mixture. |
| 4. |
Bake 25 to 30 minutes or until dumplings are cooked and lightly browned. |
| Cook beef and onion over medium-high heat |
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