A Gracefull Place

Looks like Crystal is still on her break, but I need to keep posting to make this a habit! 

Last night we had a wonderfully yummy dish Susannah made called Over-Stuffed Shells from Gooseberry Patch’s Flavors of Fall cookbook.  The cost will seem a bit higher, however–it made 1- 9X13 dish plus a smaller 8X10 dish, and just from the 9X13 we got probably 12-14 servings!   If we hadn’t forgotten and left the smaller dish in the oven to keep warm and not found it until this morning, we could have had at least another 8 servings from it!  

Over-Stuffed Shells

10 oz.  pkg. frozen spinach (we had some chard in the freezer, so she used that–no taste difference!)

2c. shredded mozzarella cheese, divided

1c. cooked ham, diced

2c. chicken, cooked and shredded

15 oz. container ricotta cheese (we used cottage cheese)

1/2 c. Parmesan cheese

1/2 c. fresh parsley, minced (we used less of the dried)

1 1/2 tsp. garlic powder

1 1/2 tsp. onion powder

28 oz. jar Alfredo sauce, divided (made her own, recipe following)

12 oz. pkg. jumbo shell pasta, cooked

Can garnish with parsley and chopped tomato

Mix spinach, 1 1/4 cups mozzarella cheese, ham, chicken, ricotta, Parmesan cheese, parsley, garlic and onion powders together; set aside.  Spread 2 cups Alfredo sauce into the bottom of an ungreased 13X9 baking pan and one cup in an ungreased 8X8 baking pan (we used the 8X10).  Spoon about 2 tablespoons of filling into each pasta shell; arrange shells in a single layer on top of Alfredo sauce.  Bake at 350 degrees for 35 minutes or until sauce starts to bubble; sprinkle remaining mozzarella cheese over the top.  Bake for an additional 5 minutes or untl cheese melts; garnish with parsley and tomatoe.  Serves 12.  (PLUS!)

Alfredo Sauce

This is double the original recipe to make enough for the above dish.

1/2 c. butter

2 c. heavy cream

2 clove garlic crushed (we used minced garlic–about 1/8 tsp. per clove)

3 c freshly grated Parmesan cheese (well, that would be nice, but we used the store-bought stuff in the pasta aisle!)

1/2 c chopped fresh parsley (again, we used less of the dried)

Melt butter in a medium saucepan over medium low heat.  Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.  Stir in parsley and serve.

With this meal, she made Parmesan Toast, which is toasted bread spread with butter and sprinkled Parmesan cheese on top.   Keep warm in the oven.   She used homemade bread.

We also had a salad with this.   We make a big salad that usually lasts 2 suppers and maybe 2 lunches depending on how "piggy" we get with it!  

She said the total cost of the Shells and bread alone was $12.50, but that didn’t include a cost for the chicken since we grow our own, I’ll bump it up to $15.    So that did not include the salad, BUT it also "would have" fed us (had we not overlooked the second pan!) for a hearty supper and a light lunch.  Not bad, really!

So even with the salad, I say this is within the limits!   And you get to fight over who can have the rest for lunch the next day!  (Don’t forget to check the oven before going to bed just in case someone left it in there…it makes you want to cry to have to throw out that yummy food!    )

I’ve asked my oldest to figure out how much one of her breakfasts are!    So maybe later or next week I can add a frugal breakfast idea for a big family!  

Please share any yummy ideas you have, too–leave a comment and/or a link!   (Mr. Linky was a bear to get up last time, so I’ll just go by comments this time!)

Enjoy!  

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Crystal Paine is taking a blogging break, but I’m going to post my Frugal Fridays post anyway!   I’ll just miss checking in on so many other people’s frugal ideas, too!

Two of my daughters do the bulk of the supper cooking.  Usually Sunday nights are either junk nights, or clean out the refrigerator and junk nights! 

So again, my 16 year old daughter came up with a yummy meal that actually costs $18, but again, we had lunch the next day!  So I will say $10–we had cucumbers and cherry tomatoes out of our garden!  Yum!

Sweet ‘n Saucy Meatballs

(unknown origin! : )

3 lb. ground beef                         

3 eggs

1 1/2 c. oats

2 1/2 c. water

3 3/4 c. ketchup (we make a simple one at home)

2 1/2 c. sugar (we use evaporated cane juice)

In a big bowl, combine beef, eggs, and oats.  Mix well.  Roll into 1 1/2 inch balls.  Place in a greased 9X13 pan (you may need two).    Mix together water, ketchup and sugar.  Pour over meatballs.  bake at 350 degrees for 40-50 minutes or until done.  Makes about 16-18 servings or 80 meatballs.  Enjoy!

Quick Homemade Ketchup

1 can (15 oz.) tomato sauce

1 c. sugar

4 tsp. salt

1/2 c. vinegar

Mix well.  Yields 3 cups.

Sour Cream Enchiladas

(from Goose Berry Patch A Pinch of This, A Dash of That)

2-10 3/4 cans cream of chicken soup (you can make your own–recipe follows)

1 c. sour cream

2 c. cheddar cheese, grated

4 1/2 oz. can chopped green chiles, undrained

1 sm. onion, diced

2 T. picante sauce

2 doz. corn tortillas (she made it with flour tortillas, although corn would be somewhat healthier!)

Garnish:  shredded lettuce and sour cream

Combine all ingredients except tortillas in a large saucepan.  Heat and stir over low heat until cheese melts.  Soften tortillas in very hot oil in frying pan, for a few seconds on each side.   Drain on paper towels.   (You can warm these in a non-stick skillet without the oil).    Spoon 2 tablespoons of soup mixture onto a tortilla, roll, and place in a baking dish.  Continue with remaining tortillas.  Pour remaining soup mixture over rolled tortillas and bake at 350 degrees for 25-30 minutes.  Top with more cheese just before serving.  Serve with shreeded lettuce and sour cream.

Uncanned Condensed Cream of Chicken Soup

(from Whole Foods for the Whole Family)

3 T. butter or oil

3 T. flour

1/4 tsp. salt

dash of pepper

1/4 tsp. poultry seasoning or sage

1 1/4 c. milk (can use half chicken broth)

(can add a bit of chopped chicken, too)

Melt butter or oil in saucepan.  Stir in flour and seasonings.  Cook over medium heat until bubbly.  Add milk slowly, stirring with wire whisk.  Cook until thick.  Makes 1 cup or 1 "can" condensed soup.

Oatmeal Rolls

(from recipefiend, June 26, 2006 entry)

2 c water

1 c oatmeal

3 T butter

Bring to a boil and cook 1 min.  Cool to lukewarm.  (Or you can use leftover oatmeal;  heat it to lukewarm and add butter).

Dissolve in a large bowl:

1 pkg. yeast

1/3 c warm water

Mix in:  Oat mixture and remaining ingredients:

1/3 c brown sugar (we like to use Sucanat in place of brown sugar)

1 1/2 tsp. salt

4 c flour

Beat until smooth.  Add enough remaining flour to form a soft dough.  Knead until smooth about 6-8 minutes.  Let rise one hour.  Punch down.  Let rest 10 min. Shape into 18 balls.  Place in a greased 9X13 pan.  Let rise until doubled (about 45 minutes).  Bake at 350 for 20-25 minutes or until golden brown.

Hope this helps you as you plan meals your meals!   If you have some thrifty yet fairly healthy recipes/menus, please share in the comments, or if you have a post, link with Mr. Linky!

Blessings!

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