I have been doing lots of cooking around here lately! Not only has itbeen delicious but I’ve really enjoyed putting recipes together each night!We’re on a tight grocery budget…and when I say tight, I mean tight! We spend$50 a week on groceries to feed our family of four. We spend exactly thatamount every week and try extremely hard not to go over budget. So what have webeen eating lately? I’m going to share with you…
Cheesy Chicken Casserole
This recipe was super easy and really delicious! The best part washaving leftovers the next couple of days. This is one meal that might actuallytaste better the day after, reheated. We got more than 2 meals for the wholefamily out of this dish.
I found the recipe here thanks to pinterest!
Chicken Parmesan Bake
I fell in love with this recipe because not only was it easy, but itwas amazingly tasty! My husband and I both agreed that it would completelysatisfy our Olive Garden cravings and it costs WAY less than going to therestaurant. The only thing I did different than what the recipe directed wasadd spaghetti noodles with butter to eat along with it.
I found the recipe here and once again I have pinterest to thank!
Chicken and Broccoli Over Rice
This recipe is one of the reasons I have fallen in love with mycrockpot! You pretty much get to throw everything into the slow cooker, comeback a few hours later and have a warm delicious meal to eat. I’m a sucker forcheesy broccoli so I really liked this recipe.
I found the recipe here where else other than pinterest?!?!
Quinoa & Black Bean Tacos
This is the only recipe so far that I cannot track down which website Igot it from! I made the mistake of forgetting to repin it on pinterest and Ihave searched and searched with no luck of re-finding it. I’m posting thisespecially for my sweet friend Hannah who got to taste this recipe because Ibrought it to a church potluck and she wants to be able to make it at home forher lovely husband. Here you go Hannah!
1 tsp of vegetable oil
1 onion, chopped
3 cloves of garlic, peeled/chopped
¾ cup of uncooked quinoa
1 ½ cups of vegetable broth
1 tsp of ground cumin
¼ tsp of cayenne pepper
Salt/Pepper to taste
1 cup of frozen corn kernels
2 (15 ounce) cans of black beans (rinsed/drained)
½ cup chopped cilantro
Heat oil in medium saucepan over medium heat.
Stir in the onion & garlic and sauté until lightly browned.
Mix uncooked quinoa into saucepan and cover with vegetable broth.
Season with cumin, cayenne pepper, salt, & pepper. Bring mix to aboil.
Cover, reduce heat, and simmer for 20 minutes.
Stir frozen corn into saucepan and continue to simmer about 5 minutesor until heated through.
Mix in black beans & cilantro.
I served this mix on corn tortillas with sour cream and a Mexicancheese blend on top.
Let me know if any of you try these recipes, would love to know whatyou all thought of them as well!