Budget Stretchers: Use it Or Lose it 2012 - Join the fun!

[Mary]

I read an article in the newspaper this morning. It said we should add a 14oz can of pumpkin pure with no spices added to our meat Chili. Not that you will taste it but it will add more nutritional value plus add a richer flavor & thickness.

I'll think about the rest of your list, Ahma, but this post just seemed a natural with those beans. Serve it over brown rice, and you'll knock several items off of your list.

[Ninner]

Ahmafor3, as Mary posted above. I am going to make chili this week. I will use your # 4 beans & # 10 pumpkin that I have in house in that dish.

[Denise]

I just thaw in microwave then place in a saucepan and whisk over low heat, my gravy recipe works great for that

I think I like thinner sauces and gravies than most people, I always have to thin stuff down

[Denise]

Okay, I was hungry and couldn't find a thing I wanted to eat. So I found one hot pocket from when DS was here in the freezer. The only thing in there that needs to be done with. So I ate it! It was really weird, like something out of a vending machine But it hit the spot and now that box is out of my freezer!

[Mary]

Ahma, since you're taking a break from Lasagna, I remember reading about a Kugel recipe and went to look for it. It's Alton Brown's and sounds good, but the process is what I hope you like. He cuts the cooked noodles in one inch pieces with a pizza cutter before assembling the dish.

http://www.foodnetwork.com/recipes/alto ... index.html

I'm thinking that if the noodles are cooked and cut, they surely can be frozen and added to soups and casseroles. All that does is move the noodles from your pantry to your freezer, I know, but you might be more likely to use them up.

The other idea I have is to roll the noodles with a filling. I know that I've seen a recipe like that on Zazz, but can't begin to use the search engine to find it. Maybe someone else can help?

[Ninner]

Sorry I meant to address the recipes requested. I was unable to locate the two gravies that Kitten has. I did send her an e-mail requesting them giving her this link.

I think they must be part of a whole recipe for two different meat dishes? I know that one that I make with "no flour" is part of a beef roast. Today I could make it blindfolded. The other using flour I think is even more popular because of its thickness.

Both are wonderful recipes & once you have these two. I personally see no need for any others.

[Mary]

So Ahma, I wondered what oatmeal could be used for that is not breakfast, not granola (although that sounds good), and not baked in a bread or muffin. Clearly it can become part of your favorite meatloaf, and possibly it could be used to "bread" your chicken tenders, but check this out -- a pilaf -- treating oatmeal like the grain it is. A savory side dish -- sound interesting?

Steel-Cut Oat Pilaf
Serves 6 (1/2 cup servings)

1 cup steel-cut oats
2 teaspoons olive oil
6 green onions, thinly sliced
2 cups chicken broth
1 cup frozen petite peas, thawed
1 teaspoon lemon zest
2 tablespoons Italian parsley, chopped
1 tablespoon fresh chives, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
6 tablespoons Parmigiano Reggiano cheese

1. Preheat oven to 400º Fahrenheit.
2. Spread oats evenly in a baking pan. Toast in oven for five minutes. Set aside.
3. Heat olive oil in a large saucepan over medium heat. Add the green onion and sauté for about three minutes. Remove onion from pot and set aside.
4. Turn heat to high and add oats to the pot, toasting for one minute. Pour in broth and bring to a boil. Reduce heat to low and simmer, covered for 25 minutes, until broth has been absorbed and oats are tender. Stir in peas, cover and cook for two minutes. Season with lemon zest, parsley, chives, salt, pepper, cooked green onions and cheese. Stir well to combine and serve immediately.

[HeatherFeather]

I have an idea for the healthy request chicken and rice soup. Make up a chicken pot pie and instead of adding the entire amount of liquid, add the can of healthy request soup to your mixture (undiluted). You can also add it to a chicken casserole in place of some of the broth or in place of one can of "cream of ..." soup. I had done this before and it worked out fine.

[crazyndncook]

I used a Reduced Salt Home-style Chicken Noodle Soup to make soup, I used it as part of a soup I was making. I added veggies (potatoes, carrots, celery, onion), cooked diced chicken or turkey (the bag wasn't labeled) and some powdered chicken bouillon to taste. One can made more than enough for the family's lunch and a couple more for lunches.

[Ninner]

I just thaw in microwave then place in a saucepan and whisk over low heat, my gravy recipe works great for that

I think I like thinner sauces and gravies than most people, I always have to thin stuff down

Denise, I wanted to address your post as I like the thinner gravy also. Prior to finding Kitten's recipe years ago (attached to a roast beef recipe). I had always used flour in my gravies.

The 1st thing I noticed for a beef recipe is that it used white wine so that surprised me that it was not red. I followed the recipe which is to add 1/4C white wine to the drippings. Now I defat prior to doing this. Then I defat everything. So you add the wine & simmer for 10mins. Then add 2c of chicken/beef broth. For this item I purchase the powdered no-salt from the health food store. Low sodium & very nice. Now you simmer for 20mins. Then taste adding S&P if wished. You will have a lovely gravy. This can be made inadvance & reheated.