This is just a simple twist that I put on oven roasted potatoes. I do not include cooking times because that will be dependent on how big your potatoes are and your oven.
7 yellow gold potatoes cut evenly
French Herbs (not a fancy thing...I use McCormick's French Roasting Rub...this is a very inexpensive way to put some serious flavor into your cooking)
Olive Oil
Kosher Salt
Non-Stick Spray
Bacon (chunked and uncooked)
preheat your oven to 400 degrees.
Line your baking sheet with foil and spray with non-stick cooking spray
put your cut potatoes on the pan...do not stack they need to lay flat.
sprinkle kosher salt, herbs and olive oil on the potatoes.
back for about 15 minutes and pull out. Top with bacon very evenly and put back into the oven. Cook until the bacon is done (about another 15 minutes).
A busy mom's place to find ways to do what you can with what you have. Recipes from staples found in most kitchens along with tips on cooking old school, which saves you money and does not take as much time as you think! Also, parties on a budget, realistic recycling, crafting of course and basic realistic couponing!
Sunday, December 6, 2009
Dollar Stretching Meat Sauce
The idea behind this sauce is to help stretch you dollar as well as help make meal times easier. From this you get the equivalent of 5 jars of pasta meat sauce and it is freezable. Now, I was light on the spice for this recipe. Since I am now having to learn how to cook for my daughter I have had to take a lot of the spice out. It can however, be added beautifully when you reheat it.
2 Jars of your favorite pasta sauce. We use Prego or Barilla.
1 Large can of Tomato Puree
1 Regular can of dice tomatoes
1 8oz package of chopped mushrooms
1 large green pepper diced to you liking
1/2 large onion or 1 med onion chopped finely (if a kid can see it they will not eat it)
1.24 lb package of Italian Sausage (1 pack of Johnsonville) sweet or mild
1.5lb of ground chuck (spend the extra $$ on chuck since you lose less in the cooking process)
1/2 cup of red wine (any kind of wine you like to drink)
olive oil
In a large crock pot put in pasta sauce, tomato puree, diced tomatoes and mushrooms.
On the stove top brown your ground chuck. Drain and add it to your crockpot.
In the same pan you browned the chuck drizzle some olive oil and BROWN your sausage. To brown it cut it into pieces to your liking and put in the pan. Add the onions and green peppers. You are not trying to cook these until they are done. Just until the sausage is brown. Put entire contents of the pan into the crock pot (including the sausage juices). Put the red wine in the pan and put it back on the stove top to deglaze the pan. Pour entire contents into crock pot.
Cook on low for 6 hours.
I recommend using the new screw top ziploc containers. They freeze so well. Not only that but when you are ready to use a new container it can go right into the microwave to reheat :-)
2 Jars of your favorite pasta sauce. We use Prego or Barilla.
1 Large can of Tomato Puree
1 Regular can of dice tomatoes
1 8oz package of chopped mushrooms
1 large green pepper diced to you liking
1/2 large onion or 1 med onion chopped finely (if a kid can see it they will not eat it)
1.24 lb package of Italian Sausage (1 pack of Johnsonville) sweet or mild
1.5lb of ground chuck (spend the extra $$ on chuck since you lose less in the cooking process)
1/2 cup of red wine (any kind of wine you like to drink)
olive oil
In a large crock pot put in pasta sauce, tomato puree, diced tomatoes and mushrooms.
On the stove top brown your ground chuck. Drain and add it to your crockpot.
In the same pan you browned the chuck drizzle some olive oil and BROWN your sausage. To brown it cut it into pieces to your liking and put in the pan. Add the onions and green peppers. You are not trying to cook these until they are done. Just until the sausage is brown. Put entire contents of the pan into the crock pot (including the sausage juices). Put the red wine in the pan and put it back on the stove top to deglaze the pan. Pour entire contents into crock pot.
Cook on low for 6 hours.
I recommend using the new screw top ziploc containers. They freeze so well. Not only that but when you are ready to use a new container it can go right into the microwave to reheat :-)
Subscribe to:
Posts (Atom)