So...I've decided that consistent blogging really isn't my thing. :)
How's everyone doing with the Matthew 25:35 challenge? Next week is our final week, and I'd love to hear what you have learned through this challenge. I know there are a few of you following along with me, and I'd love to hear from you. Also, I've heard from several of you who are actually on food stamps, and I would love to hear about the recipes you use! Let's all share and help each other out! This week, I came across some fantastic, frugal recipes that I want to share with you.
The first is for goulash, which might as well be called a "dump-it-all-together" meal. It's super easy to put together, and tastes fabulous. Even my picky little daughter ate it! So here's the recipe:
Goulash (this makes 6-8 servings)
Brown 1 lb. ground beef. Add chopped onion and minced garlic (or just use dried). Salt and pepper to taste.
Fill crockpot with 1 can tomato sauce, 2 cubes beef bouillon (try to get one that doesn't have MSG in it if possible), and 6-8 cups water (depending on how soupy you want it). Stir to dissolve everything.
Add ground beef, 1 cup frozen corn, 1 cup frozen peas (you can add more if you wish), and brown rice or elbow macaroni (however much you want to use.) I personally like the brown rice. See...there's a reason I said that this should be called "dump-it-all-together"!
Let it all cook until the liquid has been reduced and the rice or pasta is tender. And there you have it...a super easy dinner (and it makes fabulous leftovers, too!)
The other recipe I want to share comes from my friend Emily. I made a big batch of these earlier this week, and they are almost gone. My family loves them and my kids even beg for them for breakfast! They're easy, cheap, and quite nutritious as well.
Freezer Bean Burritos
1 onion, diced (or you could use dried)
1 bell pepper, diced (I left this out since my family doesn't really like peppers)
1.5 c. quinoa + 3 c. water OR 2 c. Rice + 4 c. water (I used brown rice and made it however the bag says for 2 c. rice)
4 cans black beans
3 cans pinto beans
2 c. frozen corn
1 can rotel or diced tomatoes (I used 2 cans of the mild rotel...it added just enough flavor, but not too much that the kids couldn't eat it.)
20-30 tortillas (I used the burrito size)
4 c. cheese, shredded
Cook quinoa or rice. Saute onion and pepper, add corn and let thaw. Mix rice, pepper, onion and corn with beans, rotel and cheese. Put about 1/4 c. mixture in center of tortilla, roll up. Wrap each burrito in saran wrap or foil and put in freezer bag. Freeze and reheat as needed. Microwave 1 burrito 1 1/2 to 2 minutes. Also good to put in baking dish and cover with enchilada sauce and cheese and bake.
These burritos are loaded with fiber (especially if you get a whole grain tortilla, too!) My family finds that one burrito is more than sufficient for a meal because they are very filling.
I hope you enjoy these recipes!
