#SundaySupper: Budget Friendly Meals

Today’s Sunday Supper theme is Budget Friendly Meals. It’s that time of year when budgets become tested and spending levels go off the charts, so why not save some green in the kitchen. A big thank you to Shelby Ruttan of Gumpy’s Honey Bunch and Caroline Williams of Caroline’s Cooking for hosting this week. Be sure to scroll past my recipe for an incredible selection of penny pinching recipes.

Twice baked potatoes have become my go-to mid-week I-don’t-want-to-cook dinner plan. I can re-purpose leftovers by adding them to the mashed potato mixture. Chili, taco meat, or shredded chicken make for fantastic twice baked potato fillings.

I must admit, I am a complete failure when it comes to a baked potato. I mean, how hard can it be?! Stick potato in oven. Wait. But for some strange reason I can never get the insides of the potato to be cooked. And then I discovered the “baked potato” button on the microwave. My whole world had been turned upside down and the amount of potatoes (and sweet potatoes) we’ve eaten has increased.

Today’s original recipe is inspired by French Onion Soup. I used deli roast beef in this recipe but leftover shredded roast would be perfect, too! Or, you could leave the beef out and use vegetable stock for a vegetarian friendly side dish. Swiss or Gruyere cheese would be a more authentic cheese to add to the mashed potato but I was using what I had available to me, and that was Parmesan.

This recipe is for two whole potatoes, which feeds 2 as a main dish or 4 as a side dish.

An Original Recipe

French Onion Soup Twice Baked Potatoes

Ingredients:

  • 1 sweet onion, thinly sliced
  • 3 tbsp butter, divided use
  • 1/4 tsp beef broth
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp dried thyme
  • 2 baked (or microwaved) potatoes
  • 1/4 C milk
  • 1/8 C sour cream
  • 1/4 C chopped deli roast beef
  • 1/4 C Parmesan cheese

Steps:

  1. In a skillet over medium-high heat, saute onions in 2 tbsp butter until caramelized. This will take approximately 10 minutes, stirring occasionally.
  2. Season onions with 1/4 tsp Kosher salt and 1/8 tsp pepper. Add the broth, Worcestershire, and thyme. Cook until saucy, about 1-2 minutes. Set onions aside. Note: These two steps can be done in advance and caramelized onions stored in the fridge.
  3. Preheat oven to 350 degrees F.
  4. Cut potatoes in half lengthwise and scoop out the insides.
  5. Mash the potatoes with 1 tbsp butter, milk, and sour cream until creamy. Fold in the onions and roast beef. Season to taste with S+P.
  6. Fill the potato skins with the mashed potato mixture. Top with Parmesan cheese. Bake 20 minutes, until the tops are lightly golden and potatoes are warmed through.

French Onion Soup Twice Baked Potatoes for #SundaySupper from Sew You Think You Can Cook

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper
8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#SundaySupper: Retro

I have a confession to make. And it’ll probably show my age, or lack there of. The theme for today’s #SundaySupper is Retro. That means food from the 50’s-70’s. I was stumped. The only thing I knew about retro food was from a challenge on Next Food Network Star one season. The contestents were given a dish considered retro and had to modernize it. And from that the only dish I could recall was Tuna Noodle Casserole. (Oh, I think pork chops and applesauce is one?)

So, that’s what I made. I wasn’t really sure what to expect. I’d never had tuna noodle casserole, at least not that I can remember. The only time I eat canned tuna is as a tuna salad sandwich from a sub shop during Lent. This casserole was a perfect opportunity to try something new Friday night. I was very pleased to not only enjoy it hot out of the oven, but reheated in the microwave! I never, repeat, never eat leftover fish. Leftover shrimp is iffy, too. But when my husband reheated a bowl for lunch and it smelled amazing I had to get myself a serving, too.

And now for a little history behind Tuna Noodle Casserole: This casserole dish became popular in the 50’s due to it’s simplicity, quickness, and low cost of packaged ingredients. This comfort food staple became a potluck standard. (Source: Wikipedia)

A big thank you to Heather of Hezzi-D’s Books and Cooks for hosting this fun event! Be sure to scroll past my recipe to see a list of blast-from-the-past recipes. I am looking forward to seeing the gang’s retro recipes and expand my little culinary world.

This casserole makes six servings.

Tuna Noodle Casserole

Ingredients:

  • 1/2 lb wide egg noodles
  • 2 tbsp vegetable oil
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 2 tbsp flour
  • 2 3/4 C milk
  • 4 oz cream cheese
  • 1 tbsp spicy mustard (I used El Diablo Steakhouse)
  • 1 C frozen peas, thawed
  • 1/2 C shredded Parmesan cheese, divided use
  • 2 cans (5oz) tuna in water, drained and flaked

Steps:

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. Preheat broiler.
  3. Heat oil in a large skillet over medium-high heat. Saute onion and carrot until carrots are almost tender. Sprinkle the flour over the veggies and stir until flour is absorbed and mixture is thick.
  4. Slowly whisk in the milk and cook until thick, stirring constantly. Melt in the cream cheese and 1/4 C of the Paremsan. Add mustard and season to taste with S+P.
  5. Remove from the heat and stir in the noodles and tuna. Place casserole in a lightly greased broiler-safe casserole dish. Top with remaining Parmesan. Place under the broiler for 5 minutes, or until golden and bubbly.

*This recipe is adapted from Cooking Light at http://www.myrecipes.com/recipe/tuna-noodle-casserole-0*

Tuna Noodle Casserole  Sew You Think You Can Cook

Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:

8387592742_f6164fd5a8_o

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Honey Balsamic Glazed Carrots

While I don’t really make official New Year’s resolutions, I am trying my best to make more balanced meals – protein, starch, and vegetable. (It’s the “and vegetbale” that I always forget to plan!)

This side dish goes with just about any protein you choose, and as proven on Budget Bytes, it’s cheap!

For just the two of us I halved the recipe. I wasn’t planning on having leftovers for lunch the next day so didn’t bother making more than we needed. The recipe I present to you today is the halved version, to serve two.

Honey Balsamic Carrots

Ingredients:

  • 3 carrots, peeled and cut into 1″ pieces
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1/8 C balsamic vinegar
  • 1/2 tbsp butter

Steps:

  1. Place carrots on a rimmed baking sheet and toss in olive oil, salt, and pepper. Roast carrots in a 400 degree oven for 40 minutes. Be sure to flip them halfway through the cooking time.
  2. When there are ten minutes left on the timer, combine the honey and vinegar. Allow tot thicken. Remove from heat and stir in the butter until melted.
  3. Toss carrots in the glaze and serve alongside the protein of your choice.

Glazed Carrots