The way to a man's heart...

Is through his stomach. But that isn't why I have cooked dinner every night this week. It's because we need to save money so last week a trip to the grocery store was a must. We hadn't been to the store in months and so we had a lot to buy. I had picked out 6 dinner recipes and 4 soup recipes for us to eat for lunch and dinner for however long this food lasts.

I think I've done a great job this week. I ate in every day at work for lunch because I had leftovers to bring. Danny ate in too with sandwiches and some of my yummy soup. I also made myself cook dinner 3 nights this week once I got home from work at 6:30. I also have tonight's dinner in the crock pot right now.

I thought I'd share my recipes because we all need to try something different from time to time for dinner. If not it can become so boring. I hope you try some of these. They turned out good for us.

Refried Bean Soup

Ingredients:
1 can fat free refried beans
1 can rotel
1 can chicken broth
bit of garlic, cooked onion

Throw it all into a pot. Simmer 30 minutes.

Corn Chowder

Ingredients:
12 oz can corn
12 oz can creamed corn
12 oz can black beans, rinsed, drained
12 oz can diced tomatoes with green chiles
4 oz canned green beans
12 oz can fat free chicken broth
1/2 cup diced onion
2-3 cloves minced garlic
1 tsp cumin
1 tbsp chili powder

Saute onions, garlic, and spices in a stock pot with cooking spray.
Add remaining ingredients.
Heat through.

Baked Ziti

Ingredients:
8 oz ziti noodles
1 1/2 cups cottage cheese
1 egg white
1 tsp basil
1 tsp parsley
1/4 cup parmesan cheese
1 (26 oz) can Hunt's sauce
1 cup mozzarella cheese

Cook ziti according to package directions
Preheat over to 350 degrees
Stir half of Hunt's sauce into half of cooked noodles into 8x8 baking dish
Combine egg white, cottage cheese, basil, parsley, and 1 tbsp of parmesan.
Spoon over noodles.
Top with remaining noodles and then the rest of the sauce.
Sprinkle the rest of the parmesan on top.
Bake 30-35 minutes.
Add mozzarella to top and bake 5 more minutes.
Let rest 5 minutes.

Beef Burrito Skillet

Ingredients:
1 lb beef
1 pkg taco seasoning
1 can kidney beans, drain, rinse
1 cup salsa
1 cup water
4 flour tortillas, cut into 1 1/2 inch squares
1 cup mexican cheese
1/3 cup sour cream

Brown meat and drain.
Add seasoning mix, beans, salsa, and water.
Stir. Bring to a boil.
Reduce heat to medium/low.
Simmer for 5 minutes.
Stir in tortillas.
Top with cheese.
Cover. Let stand 5 minutes.
Top with sour cream.


Southwestern Skillet Macaroni and Cheese

Ingredients:
1 cup Elbow Macaroni Noodles
1 1b. Ground turkey breast
1/2 cup Onion chopped
1/2 cup green bell pepper chopped – I leave this out b/c don’t like peppers
2 tablespoons Chili powder
1 teaspoon Cumin
1/2 teaspoon Salt
1 can diced Tomatoes
1 (8 oz.) can tomato sauce
1 (4 oz. can) mild green chiles – I only use half can b/c don’t like.
1/2 cup Water
1 cup Cheddar reduced fat

Cook the macaroni according to package directions, drain.
Meanwhile spray a large nonstick skillet with nonstick spray and set over medium heat. Add the turkey and cook breaking it up with a wooden spoon until no longer pink.
Stir in the onions, chilli powder, cumin and salt. Cook until onions are tender, about 3 minutes.
Stir in diced tomatoes, tomato sauce, mild green chiles, and water. Bring to a boil and then reduce the heat and cook until the flavors are blended. About 10 mins.
Add the macaroni and the cheese. Stir to combine and serve.