Budget Recipes

Salsa Soup aka Chili Soup

• 1 can refried beans
• 1 15 oz can black or pinto beans, undrained (I used pinto beans)
• 1 15 oz can corn, undrained
• 15 oz salsa
• 1 15 oz can broth (I used a chicken broth and the hubby thought there was chicken in it he was sad when there wasn't)
• 1/2 c shredded cheddar cheese

 

Pour all ingredients into large pot, heat over medium until refried beans and cheese have both melted thoroughly. Enjoy!
 
 
Manicotti

• 12 LG manicotti shells
• 4cups shredded mozzarella cheese (divided)
• 2 cups ricotta (or one container)
• 1 jar spaghetti sauce (26oz) (I buy the kind with the meat in it for this...I think it's by Ragu)
• 1/2 c grated Parmesan or Romano cheese

 

Preheated oven to 350. Spray a 13X9 inch baking pan with nonstick cooking spray.

 

Cook pasta according to directions on pkg. Rinse, drain (be careful they tend to split open but you can still use them. Place them seam down in pan once you stuff them). Lay them out on paper towels to dry.

Mix 3 cups mozzerella with the ricotta. Use a teaspoon (or I make small balls) and stuff the shells.

 

Pour 2 cups (or 1/2 the jar) of sauce into bottom of pan. Lay stuffed shells on top. Cover with remaining sauce. Sprinkle remaining mozzerella over top.

Bake 15 mins. Add parmesan and bake additional 10 mins. Serve immediately.

**The hubby loved the manicotti and it makes a lot so I freezed half for a later date.**


Classic Baked Macaroni and Cheese

Ingredients:

• 1 8-oz package elbow macaroni
• 2 Tbsp butter
• 2 Tbsp flour
• 2 cups milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground red pepper
• 1 8-oz block sharp Cheddar cheese, shredded

Prepare pasta according to package directions. Keep warm. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta. Spoon pasta mixture into a lightly greased 2-qt baking dish; top with remaining 1 cup cheese. Bake at 400 for 20 minutes or until bubbly. Let stand 10 minutes before serving.

**This is one of the best mac and cheese recipes we've found so far! You must try this!**

Yummy Dogs

• 1 package crescent rolls
• 1 package hot dogs
• Potatoes boiled & mashed (instant if you prefer)
• Velveeta cheese

Take the crescent rolls, unroll one, place hot dog on top, top with mashed potatoes, a slice of Velveeta, roll it up an place on cookie sheet. After they are all done, bake around 350 (I think, whatever it says on the crescent roll can) and bake until everything is golden brown.

**Not really a fan of these put people with kiddos who love hot dogs may enjoy them :)**


Spaghetti Pie

 

Ingredients:

• 1 box spaghetti noodles boiled and drained
• 1 pound browned ground beef or turkey
• 1 jar spaghetti sauce 
• garlic powder, minced onion, pepper
• 1/3 cup Parmesan cheese
• 1/2 cup mozzarella cheese 

Brown meat and boil noodles. In a large pot mix together all the ingredients except the mozzarella cheese. Pour spaghetti mixture into a 9×13 baking dish. Bake covered at 350 degrees for 20 minutes. Add mozzarella cheese and bake another 5 minutes uncovered. If you are freezing this dish let it thaw completely before baking and add about 10 to 15 minutes to the baking time.

 

 
**I don't follow the recipe really. I just make our normal spaghettie and meat sauce and thought this was a neat idea for our left overs since there are always so many. I also froze this for a later date and just thawed it and popped it in the oven. We sliced it like a pie and enjoyed!**
 
 
Mexican Beef and Bean Casserole

• 1 lb ground beef
• 2 cans pinto beans, drained ( or cooked dried beans)
• 1 (8 ounce) can tomato sauce
• ½ cup salsa
• 1 teaspoon chili powder
• 1 cup shredded cheddar cheese

 

Cook beef in skillet until brown, then drain.

 

Mix beef, beans, tomato sauce, salsa, and chili powder. Place into a 9×13 pan.

 

Sprinkle with cheese.

 

Bake at 350 for 25-30 minutes or until heated through.

 

**We used this for burrito filling and it was super yummy. This will def be made again!**