Sheppard’s Pie

massachusetts-01

Growing up, I was finally introduced to this New England menu staple quite some time after my family had moved from New York to Massachusetts, however, it did not take long for it to become one of my mom’s most popular dishes. I am happy to say that, this classic dish remains popular with my own crew as they ask for it often.

Ingredients:

1 ½ pounds of potatoes, boiled and drained

¾ cup of milk

¼ cup margarine

1 teaspoon of salt

½ teaspoon of pepper

½ tablespoon garlic powder

1 pound ground turkey or beef

½ cup onion, diced

1-14 ounce can of creamed corn

1-12 ounce bag of frozen corn

Directions:

sheppards-pie-02

1. In a large, non-stick skillet, add diced onion and saute on medium to high heat until translucent, about 3 minutes.

2. Add turkey or beef  to onions and cook until browned. Use a fork to mash occasionally, to help the meat crumble and incorporate the onions.

3. Turn off heat and set aside.

sheppards-pie-03

4. In a large bowl, add potatoes, and then break up potatoes with a potato masher until well smashed.

5. Add margarine, milk, salt, pepper and garlic powder to potatoes and stir until well combined and the margarine has melted.

sheppards-pie-04

6. Spray a 9 x 13 baking dish with non cooking spray and add meat mixture to baking dish.

sheppards-pie-06

7. Gently spread creamed corn on top of the meat mixture, then layer the frozen corn on top of the creamed corn.

8. Spread mashed potato mixture on top of all and spread to coat entire baking dish.

sheppards-pie-07

9. Bake, covered with foil in a 350 degree oven for 40 minutes.

10. Uncover and cook additional 20 minutes, or until edges are lightly browned.

11. Serve hot.

Once it came out of the oven, my crew had attacked it so unfortunately, there are no pictures finished product.
Enjoy the printable recipe card below.




Sheppard's Pie
Serves 8
A classic New England staple that you and your family will love.
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311 calories
26 g
61 g
16 g
19 g
4 g
223 g
407 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
223g
Servings
8
Amount Per Serving
Calories 311
Calories from Fat 141
% Daily Value *
Total Fat 16g
24%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 61mg
20%
Sodium 407mg
17%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
9%
Sugars 4g
Protein 19g
Vitamin A
8%
Vitamin C
13%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 ½ pounds of potatoes, boiled and drained
  2. ¾ cup of milk
  3. ¼ cup margarine
  4. 1 teaspoon of salt
  5. ½ teaspoon of pepper
  6. ½ tablespoon garlic powder
  7. 1 pound ground turkey or beef
  8. ½ cup onion, diced
  9. 1-14 ounce can of creamed corn
  10. 1-12 ounce bag of frozen corn
Instructions
  1. In a large, non-stick skillet, add diced onion and sauté on medium to high heat until translucent, about 3 minutes.
  2. Add turkey or beef to onions and cook until browned. Use a fork to mash occasionally, to help the meat crumble and incorporate the onions.
  3. Turn off heat and set aside.
  4. In a large bowl, add potatoes, and then break up potatoes with a potato masher until well smashed.
  5. Add margarine, milk, salt, pepper and garlic powder to potatoes and stir until well combined and the margarine has melted.
  6. Spray a 9 x 13 baking dish with non cooking spray and add meat mixture to baking dish.
  7. Gently spread creamed corn on top of the meat mixture, then layer the frozen corn on top of the creamed corn.
  8. Spread mashed potato mixture on top of all and spread to coat entire baking dish.
  9. Bake, covered with foil in a 350 degree oven for 40 minutes.
  10. Uncover and cook additional 20 minutes, or until edges are lightly browned.
  11. Serve hot.
Notes
  1. I used ground turkey for my recipe but you can certainly use ground beef as well, however, you may need to drain the beef, before adding it to your baking pan.
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calories
311
fat
16g
protein
19g
carbs
26g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Rosemary and Parmesan Roasted Potatoes

rosemary-potatoes-01

By Liz

In our house, we have never met a potato we did not like. While baked and mashed are a huge hit with my crew, whenever I make roasted potatoes, there is never a crumb left. I am sharing with you, one of my family’s favorite roasted potato recipes; give it a try sometime, I am sure it will become one of your family’s favorites as well!

rosemary-potatoes-02

Ingredients:

2 pounds potatoes, cubed into 1” pieces

¼ cup extra virgin olive oil

1 tablespoon kosher salt

½ tablespoon ground black pepper

2 tablespoons fresh rosemary, chopped

¼ cup shredded parmesan cheese

Directions:

1. Preheat oven to 375 degrees.

rosemary-potatoes-03

2. Under cool running water, scrub and clean potatoes.  Pat dry and dice into 1” (or close as you can) pieces and place in large bowl.

3. Add olive oil, salt, pepper and toss until well combined . You are just looking for your potatoes to be lightly coated.

4. Add in chopped rosemary and cheese and toss again until well coated.

rosemary-potatoes-04

5. Spread potatoes in a single layer on a foil lined sheet pan (this makes for an easy clean up) that has been sprayed with non-stick coating.

6. Bake for 60 to 75 minutes or until desired crispness has been achieved.

rosemary-potatoes-05

7. Serve hot and enjoy!




Rosemary Parmesan Potatoes
Serves 8
An easy and tasty potato recipe the whole family will enjoy.
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161 calories
21 g
2 g
8 g
3 g
1 g
126 g
933 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
126g
Servings
8
Amount Per Serving
Calories 161
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 2mg
1%
Sodium 933mg
39%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
7%
Sugars 1g
Protein 3g
Vitamin A
1%
Vitamin C
11%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds potatoes, cubed into 1” pieces
  2. ¼ cup extra virgin olive oil
  3. 1 tablespoon kosher salt
  4. ½ tablespoon ground black pepper
  5. 2 tablespoons fresh rosemary, chopped
  6. ¼ cup shredded Parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Under cool running water, scrub and clean potatoes. Pat dry and dice into 1” (or close as you can) pieces and place in large bowl.
  3. Add olive oil, salt, pepper and toss until well combined . You are just looking for your potatoes to be lightly coated.
  4. Add in chopped rosemary and cheese and toss again until well coated.
  5. Spread potatoes in a single layer on a foil lined sheet pan (this makes for an easy clean up) that has been sprayed with non-stick coating.
  6. Bake for 60 to 75 minutes or until desired crispness has been achieved.
  7. Serve hot and enjoy!
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calories
161
fat
8g
protein
3g
carbs
21g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

It’s Give-a-way Time!

excited-02

by Liz

So here we are smack dab in the middle of summer.  July 4th has come and gone, the stores are stocked with lots of back to school items already, maybe you have already taken your annual summer vacation. You may be asking what is next because there is still plenty of summer left. You have come to the right place.  The Fort Worth Homemaker has some exciting news…we are having a give-a-way!

Since recently launching my site, I thought I would invite you to come and visit. The Fort Worth Homemaker site is my little slice of what it takes to manage a family of 7 plus 4 dogs all on one income. My articles are written based on our real life experiences so I am sure that many of you can relate to our everyday situations, even though your household may not be as large.  And so, to say thanks, on August 18th, 2017 I will be giving away some of my custom merch. 

merch

How can you be a part of this?  All you have to do is subscribe to my FREE mailing list to be entered.  One winner will be chosen at random on August 18th, 2017 and announced on both my website and Facebook page, on or about August 18th, 2017.

If you have not checked out my site as of yet, feel free to browse around, there are tips, recipes, money saving advice and my real life experiences when it comes to managing a family of 7.  Don’t forget to check out some of my archived posts as well, I think you will find them informative as well as entertaining.

So if you haven’t already done so…subscribe for FREE to the Fort Worth Homemaker to be eligible to win a give-away of one of my Fort Worth Homemaker pieces of merchandise, please feel free to share with all of your friends and family on Facebook, Twitter and Pinterest as well and GOOD LUCK!!!

excited-01




Simple Strawberry Dip

strawberry-dip

By Liz
This is the easiest strawberry dip you will ever make and is wonderful to serve during strawberry season.

There is no shortage of summer seasonal produce in New England, and when I lived there, every summer I would take the kids strawberry picking at one of the local farms. Needless to say, we would wind up with an abundance of strawberries.

strawberry-picking-02
Even after making several containers of strawberry freezer jam, strawberry muffins, strawberry shortcakes, strawberry pancakes, it always seemed like we would barely put a dent in this wonderful, summer fruit and I would have to eventually throw out this summer splendor.

Then I came up with this recipe when I was hosting one of my kid’s birthday parties at the house and thankfully, it was a huge hit with kids and adults and just like that…the rest of my strawberries disappeared.

Don’t be fooled by the name though, you could use this dip with any berry: raspberry, blackberry, blueberry, or any combination of those mentioned.

strawberry-dip
So here is my simple and delicious recipe:
1 cup Marshmallow Fluff
1 cup whipped cream cheese

strawberry-dip-02
1. Combine both ingredients in a medium bowl and blend until well combined.
2. Chill, serve and enjoy!

strawberry-dip

You could also use this recipe, spread on some graham crackers and sprinkle on your favorite fruit, serve open faced or sandwich style.  Please enjoy the printable recipe card below.

Simple Strawberry Dip
Serves 12
The easiest and most delicious fruit dip you will ever want to make.
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26 calories
4 g
4 g
1 g
0 g
1 g
9 g
4 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
9g
Servings
12
Amount Per Serving
Calories 26
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 4mg
1%
Sodium 4mg
0%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
0%
Sugars 3g
Protein 0g
Vitamin A
1%
Vitamin C
0%
Calcium
1%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup of Marshmallow Fluff
  2. 1 cup of whipped cream cheese
Instructions
  1. Combine both ingredients in a medium bowl and blend until well combined.
  2. Chill and serve.
Notes
  1. Use with any kind of summer berry or summer berry medley.
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calories
26
fat
1g
protein
0g
carbs
4g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Sauteed Cauliflower with Lemon

cauliflower

By Liz

This is a light and easy side dish that will go great with any meal.

Ingredients:

lemon-cauliflower-011 head of cauliflower, rinsed

1 – 2 small lemons rinsed and cut into ¼ size wedges

2 tablespoons Olive Oil

Salt and pepper to taste

Grated Parmesan cheese, optional

lemon-cauliflower-02

Directions:

1. Rinse and core the head of cauliflower.

2. Rough cut cauliflower into large bite size chunks.

3. Heat olive oil in a large non-stick skillet over medium to high heat.

lemon-cauliflower-03

4. Add cauliflower and saute until edges are slightly browned on all sides, stirring occasionally, about 15 to 20 minutes or until cauliflower is fork tender (if cauliflower starts to stick to pan add ½ teaspoon of water to loosen it up).

5. Add lemon wedges and salt and pepper. Cook for an additional 5 to 7 minutes, stirring occasionally to let the juices and oils release from the lemons.

6. Discard lemon wedges; serve hot with a sprinkle of grated Parmesan cheese if desired.

Enjoy the printable recipe card below.

lemon-cauliflower-04

Sauteed Cauliflower with Lemon
Serves 6
A light and easy side dish, bursting with flavor.
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75 calories
7 g
1 g
5 g
2 g
1 g
125 g
69 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
125g
Servings
6
Amount Per Serving
Calories 75
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 69mg
3%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
11%
Sugars 2g
Protein 2g
Vitamin A
0%
Vitamin C
97%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head of cauliflower, rinsed
  2. 1 – 2 small lemons rinsed and cut into ¼ size wedges
  3. 2 tablespoons olive oil
  4. Salt and pepper to taste
  5. Grated Parmesan cheese, optional
Instructions
  1. Rinse and core the head of cauliflower.
  2. Rough cut cauliflower into large bite size chunks.
  3. Heat olive oil in a large non-stick skillet over medium to high heat.
  4. Add cauliflower and saute until edges are slightly browned on all sides, stirring occasionally, about 15 to 20 minutes or until cauliflower is fork tender (if cauliflower starts to stick to pan add ½ teaspoon of water to loosen it up).
  5. Add lemon wedges and salt and pepper. Cook for an additional 5 to 7 minutes, stirring occasionally to let the juices and oils release from the lemons.
  6. Discard lemon wedges before serving.
Notes
  1. Serve hot with a sprinkle of grated Parmesan cheese if desired.
beta
calories
75
fat
5g
protein
2g
carbs
7g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Hearty Rustic Pork Ragu

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This hearty and delicious recipe is packed with vibrant flavors and is a great way to sneak vegetables in if you have picky eaters.

Not only is this meal great for those cold chilly days, but it is also great for the summer when you’re cooking for a crowd and don’t want to heat your kitchen up by turning on the oven.

This is one of those great meals you can assemble in the morning and don’t have to touch until it is time to be served and on busy days…who doesn’t love that?

pork-ragu-02

Ingredients:

2-3 pounds pork roast or tenderloin

1 large onion, chopped

2 large carrots, peeled and chopped

3 ribs of celery, rinsed and chopped

1 medium bell pepper, chopped

4 -5 cloves of garlic, peeled and sliced

1 teaspoon kosher salt

1 teaspoon of ground black pepper

¼ teaspoon red pepper flakes (optional)

3 cups spaghetti sauce

pork-ragu-04

Directions:

1. Spray a 6 quart slow cooker with non-stick spray.

2. Rough cut all the vegetables into bite size pieces and place on the bottom of the slow cooker add seasonings.

3. Add pork roast on top of the bed of vegetables add an additional sprinkle of salt and pepper over the pork.

4. Pour spaghetti sauce over pork and vegetables (do not stir).

5. Cover and cook on low 6 to 8 hours.

pork-ragu-05

6. Remove pork and break pork into bite size pieces or shred; then add back to pot and stir.

pork-ragu-07

7. Serve hot, over desired cooked pasta or over bread.

This is a favorite in our house and even though we have a large family, believe it or not, we always have leftovers with this  hearty meal and no one seems to mind having it for lunch the following day. So the next time you are looking for a crowd pleasing, satisfying easy dish to make, give this one a try and enjoy the recipe card below.

Hearty Rustic Pork Ragu
Serves 8
A crowd pleasing, hearty, delicious and thrifty dinner for anytime of the year.
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320 calories
13 g
114 g
11 g
41 g
3 g
311 g
802 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
311g
Servings
8
Amount Per Serving
Calories 320
Calories from Fat 95
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 114mg
38%
Sodium 802mg
33%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
13%
Sugars 8g
Protein 41g
Vitamin A
84%
Vitamin C
41%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-3 pounds pork roast or tenderloin
  2. 1 large onion, chopped
  3. 2 large carrots, peeled and chopped
  4. 3 ribs of celery, rinsed and chopped
  5. 1 medium bell pepper, chopped
  6. 4 -5 cloves of garlic, peeled and sliced
  7. 1 teaspoon kosher salt
  8. 1 teaspoon of ground black pepper
  9. ¼ teaspoon red pepper flakes (optional)
  10. 3 cups spaghetti sauce
Instructions
  1. Spray a 6 quart slow cooker with non-stick spray.
  2. Rough cut all the vegetables into bite size pieces and place on the bottom of the slow cooker add seasonings.
  3. Add pork roast on top of the bed of vegetables add an additional sprinkle of salt and pepper over the pork.
  4. Pour spaghetti sauce over pork and vegetables (do not stir).
  5. Cover and cook on low 6 to 8 hours.
  6. Remove pork and break pork into bite size pieces or shred; then add back to pot and stir.
Notes
  1. Serve hot, over desired cooked pasta or over bread.
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calories
320
fat
11g
protein
41g
carbs
13g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Drunken Strawberries for Two

drunken-strawberries-01By Liz

So what to do with all of those strawberries this summer? Here is a decadent recipe if you will be entertaining (recipe can easily scaled for more than 2 people) or if you just want a nice, uncomplicated dessert for the just the two of you.

*Please note, this recipe is not recommended for anyone under the age of 21.

drunken-strawberries-02

Ingredients:

½ pound of strawberries, rinsed, hulled and sliced in half

1 teaspoon lemon juice

1 tablespoon Grand Marnier

1 ½ teaspoon Imperial Granulated Sugar

1/2 cup heavy cream

1 tablespoons Confectioners Sugar

1/4 teaspoon Vanilla Extract or Almond Extract

Fresh lemon or orange zest, optional

drunken-strawberries-03

Directions:

1. In a medium sized bowl, combine strawberries, lemon juice, Grand Marnier and sugar.

2. Gently toss to coat evenly, cover and refrigerate at least 30 minutes but no longer than 24 hours (gently tossing occasionally).

3. While chilling prepare the whip cream. Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk beat the cream to the desired consistency.

4. When ready to serve, using slotted spoon to retrieve strawberries,  spoon an  even amount into 2 cups, bowls or glasses. Top with approximately 2 tablespoons of whip cream on top of each and garnish with fresh lemon or orange zest.

* Note: the key to really good whip cream that holds its consistency is that it needs to be really cold. I highly recommend pre chilling the bowl you will be using to whip it in and make sure the cream has been sufficiently chilled.

Drunken Strawberries for Two
Serves 2
A light, simple and elegant dessert.
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306 calories
23 g
82 g
22 g
2 g
14 g
221 g
26 g
16 g
0 g
7 g
Nutrition Facts
Serving Size
221g
Servings
2
Amount Per Serving
Calories 306
Calories from Fat 197
% Daily Value *
Total Fat 22g
35%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 82mg
27%
Sodium 26mg
1%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
12%
Sugars 16g
Protein 2g
Vitamin A
18%
Vitamin C
138%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ pound of strawberries, rinsed, hulled and sliced in half
  2. 1 teaspoon lemon juice
  3. 1 tablespoon Grand Marnier
  4. 1 ½ teaspoon granulated sugar
  5. 1/2 cup heavy cream
  6. 1 tablespoons confectioners' sugar
  7. 1/4 teaspoon vanilla or almond extract
  8. Fresh lemon or orange zest, optional
Instructions
  1. In a medium sized bowl, combine strawberries, lemon juice, Grand Marnier and sugar.
  2. Gently toss to coat evenly, cover and refrigerate at least 30 minutes but no longer than 24 hours (gently tossing occasionally).
  3. While chilling prepare the whip cream. Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk beat the cream to the desired consistency.
  4. When ready to serve, using slotted spoon to retrieve strawberries, spoon an even amount into 2 cups, bowls or glasses. Top with approximately 2 tablespoons of whip cream on top of each and garnish with fresh lemon or orange zest.
Notes
  1. Not intended for anyone under 21 years of age.
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calories
306
fat
22g
protein
2g
carbs
23g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Savory Green Onion and Garlic Quinoa

quinoa-1

By Liz

I have to admit, it took me awhile to get on board with the quinoa craze. Unfortunately when it first hit the scene many of the brands that were offering this healthy grain up to the masses had very crude or rustic packaging and every time I would look at a bag in the store, I would just immediately feel like millennial hippies were trying to pass off dirt as a food source.

The first time I tried it, I had followed the directions on the package.  I did not add anything to it, as I wanted to have a discernible base. To my surprise, I enjoyed the texture, it was very close to couscous and the even though, somewhat unappealing without flavoring, the quinoa was light and neutral enough that I knew it would easily take on the flavors of any other ingredients I would add, very similar to cooking rice.

On a side note, like rice, the grain expands, so if you have leftovers,  this grain can easily be frozen.

Here is my recipe for a savory quinoa, which can be served as a side dish as is or sprinkled with your favorite cheese, added to soup or used to make a lunch or dinner bowl by adding some veggies, beans, avocados, grilled chicken, etc…

quinoa-2

Green Onion and Garlic Quinoa

Ingredients:

1 cup Quinoa, rinsed and drained

1 ½ tsp. chicken base or 2 cups Chicken Broth

2 cups water (omit if using chicken broth)

2 garlic cloves, minced

2 stalks of green onion, thinly sliced

½ tsp. salt

½ tsp. pepper

quinoa-3

Directions:

1. In a medium saucepan, add water, chicken base, garlic and onion.

2. Bring to a boil.

3. Add quinoa, salt and pepper.

4. Stir well to combine all ingredients, about 30 seconds.

5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.

6. Remove from heat and fluff with fork.

7. Serve warm.

quinoa-5
Enjoy the simple recipe card below.

Savory Green Onion & Garlic Quinoa
Serves 8
A healthy and nutritious side dish or base.
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82 calories
14 g
0 g
1 g
3 g
0 g
86 g
152 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
86g
Servings
8
Amount Per Serving
Calories 82
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 152mg
6%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
7%
Sugars 0g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup quinoa, rinsed and drained
  2. 1 ½ tsp. chicken base or 2 cups chicken broth
  3. 2 cups water (omit if using chicken broth)
  4. 2 garlic cloves, minced
  5. 2 stalks of green onion, thinly sliced
  6. ½ tsp. salt
  7. ½ tsp. pepper
Instructions
  1. In a medium saucepan, add water, chicken base, garlic and onion.
  2. Bring to a boil.
  3. Add quinoa, salt and pepper.
  4. Stir well to combine all ingredients, about 30 seconds.
  5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.
  6. 6. Remove from heat and fluff with fork.
  7. . Serve warm.
beta
calories
82
fat
1g
protein
3g
carbs
14g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Southwest Baked Ravioli

Ravioli

By Liz

Don’t you love one pot dinners?  After a long week of homemaking and spending most of my Friday’s house cleaning in time for the weekend, this is my favorite way of cooking on a Friday night; the only thing that would beat it would obviously be take out.

However, if you are like me, having to use many dishes to prepare dinner on ANY night of the week, is too many. Any chance to cook a one pot meal is always a win in our house, because, let’s face it, dirty dishes are not anyone’s passion.

Here is a simple, cost effective, filling, one pot dish that was a big hit with my brood:

Southwest Baked Ravioli

Ingredients

16 ounce jar salsa, mild (or hot, depending on how you and your family like it)

10¾ ounce can tomato sauce

½ teaspoon ground cumin

28 ounce bag cheese ravioli, frozen

1 (15 ounce) cans black beans, rinsed and drained

1 ½ cups frozen corn

½ cup fresh cilantro, chopped

½ cup green onion (about 1 bunch), thinly sliced

2 cup sharp cheddar cheese or Mexican blend, shredded

Sour cream and fresh avocado chunks for topping (optional)

Instructions:

1. Preheat oven to 350 degrees F.

2. Mix salsa, tomato sauce and cumin together in a bowl.

3. Spread ½ cup of salsa sauce in the bottom of a 9 x 11 baking dish.

4. Layer frozen ravioli over the sauce.

5. Layer black beans and corn over the ravioli.

6. Pour remaining sauce over the black beans and corn.

7. Sprinkle cilantro and green onion over the sauce.

8. Layer cheeses on top.

9. Cover dish with aluminum foil and bake for 45 minutes.

10. Remove cover and bake for 5-10 minute more or until cheese has melted and begins to bubble.

11. Serve with a little sour cream, pico de gallo and avocado chunks.

Due to the size of my family of 7, I double this recipe when I make it, but the above should keep a family of 4 more than satisfied.

Enjoy the printable recipe card below and give it a try and let me know what you think.

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Southwest Baked Ravioli
Serves 4
A Tex-Mex twist on an Italian favorite.
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854 calories
86 g
111 g
44 g
37 g
22 g
703 g
1652 g
20 g
0 g
18 g
Nutrition Facts
Serving Size
703g
Servings
4
Amount Per Serving
Calories 854
Calories from Fat 383
% Daily Value *
Total Fat 44g
67%
Saturated Fat 22g
111%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 111mg
37%
Sodium 1652mg
69%
Total Carbohydrates 86g
29%
Dietary Fiber 18g
70%
Sugars 20g
Protein 37g
Vitamin A
60%
Vitamin C
43%
Calcium
71%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 ounce jar salsa, mild (or hot, depending on how you and your family like it)
  2. 10¾ ounce can tomato sauce
  3. ½ teaspoon ground cumin
  4. 28 ounce bag cheese ravioli, frozen
  5. 1 (15 ounce) cans black beans, rinsed and drained
  6. 1 ½ cups frozen corn
  7. ½ cup fresh cilantro, chopped
  8. ½ cup green onion (about 1 bunch), thinly sliced
  9. 2 cup sharp cheddar cheese or Mexican blend, shredded
  10. Sour cream and fresh avocado chunks for topping (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix salsa, tomato sauce and cumin together in a bowl.
  3. Spread ½ cup of salsa sauce in the bottom of a 9 x 11 baking dish.
  4. Layer frozen ravioli over the sauce.
  5. Layer black beans and corn over the ravioli.
  6. Pour remaining sauce over the black beans and corn.
Notes
  1. You can make this dish as mild or as hot as you like.
beta
calories
854
fat
44g
protein
37g
carbs
86g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/


Five Frugal for Friday

By Liz

Did you ever have those times when you felt like you were in a fog, and it lasted for a long time?  That was us this week.    At the beginning of the week, I got to meet up with an old friend for lunch and that was great. However, the rest of the week just seemed to have a heaviness to it that felt like it just would not go away which made the week seem endless, but thankfully it is now Friday and the weekend is upon us.

Here are my 5 frugal accomplishments for this week:

1. We flipped a car. This accomplishment was not intentional. We had purchased a used, “first car” to help a close relative over a year ago. At the time, they could not afford the car out right, and was considering a loan with a very high interest rate.  We were in the position to help out by purchasing the car in full, and the arrangements were, they were to pay us monthly, for the cost of the car (no interest or fees) until the car was paid for.  Unfortunately, that did not work out, so my wonderful, more than handy, mechanically inclined husband, did some minor repairs, buffed out scratches and touched up paint, detailed the car top to bottom and we flipped it for a profit that will pay for our summer vacation this year.

2. I made Saturday morning pastry. I always treat my family to some kind of pastry on Saturday morning, whether it is bakery bought donuts, bagels, or pan dulce. However, some Saturdays if the conditions are right and the motivation is there, I will bake. This past Saturday, I made both strawberry and cheese Danish.

 

3. I made bread crumbs. We seemed to have a variety of breads with our meals last week. We had sourdough, Italian, baguette, and pita ends and pieces sitting in bags on top of the fridge. So I took all of them and dried them out in the oven and ran them through the food processor.  It yielded me almost 2 cups of crumbs, which I then used to make a double batch of meatballs.

 

4. I made a batch of homemade pesto. We love pesto in our house. We use it on pasta, sandwiches and on meat, fish and some vegetables.  Our micro garden is in full bloom, so I used the basil from our garden to make a batch of pesto sauce. Making pesto does require a lot of basil and we only have to planters in our garden, so I basically wiped out our crop, but I am hopeful the plants will regenerate.


5. I gave myself an overdue pedicure.  I do my own pedicures at home every 2 weeks, keeping my toes looking fresh, however time got away from me this month and I had finally reconciled that I had the time to do it.  I set up shop on my back patio, with my pedicure kit, a book and a very large, icy glass of sparkling water and spent an hour of pampering time.

So those are some of the ways I saved some money this week. How were you able to save some of your hard earned cash this week?