When Your Food Budget Laughs At You

Every Friday, my husband's paycheck is deposited, just to turn around and leave my account again.  Oh, the joys of living paycheck to paycheck.  

About 4 months ago, we set up an account that $150 is deposited for food every week. That would give us $600 a month for food, but that NEVER happens.  Why? Well, this bill has to be paid, then that bill, then gas for the car. Oh, Netflix is coming out... 

And inevitably, that money we set aside for food, will be wittled down. Sometimes, I'll have $120, sometimes I'll have $100 or $75 or $55, sometimes less.  So what do I do when my budget is tiny for 5 people for 7 days. Well, first I panic.  Then, I ask my favorite fb group for budget friendly meals. Then I take stock of what I have, go shopping for what I absolutely need and come up with a plan.  

This week is one of those weeks.  And this is my plan: 

Yes, I called it "Cheap as Dirt Menu".  Why? Because I could and it reminds me that on weeks like this, I have to be Super Frugel (that makes me aound like a superhero). 

Everything on this menu is cheap to make, filling, and is delicious.  I should cook this way more often (wait, I didn't mean to say that, these weeks are WAY to stressful for me.)

Super Bowl 50, Here We Come

It is that time of the year again.  The time of year where we sit around a TV, some to watch THE football game of the year, others to watch the commercials that occasionally are better then the game.  As important as the game (and commercials) is the food.  We don't want a fancy sitdown meal.  No, we want food that we can use our hands to eat.  Usually pizza, buffalo wings, veggie platter, chips, salsa, nachos, hot dogs, philly cheese sandwiches... If it can be eaten with our hands without having to look at our plate, that is the food for Superbowl.

However, what do you do when you need to cut down on carbs and or fats, whether for medical reasons or for a diet?  What happens if you have a vegetarian who doesn't want just the veggie tray with ranch?  What if you are craving all those Superbowl favorites that everyone else at your party is eating (because you know a veggie platter will not help you at all)?  Well, I got you covered.  I went through my favorites and created handheld food that may not be exactly what you are craving, but at least a close second.  (Actually, I like all of the above better then the originals, but then again I did make them).

I added lots of vegetarian options (that my meat eaters LOVE) that is more exciting then raw veggies and ranch.  And although these may seem difficult, they aren't.  The cheese crisps and cheddar cups are a little time consuming but they can be made up to a week ahead of time.  (Yes, I know super bowl is tomorrow, but for next time it is good to know you make them up way before you need them).

Here are the links to all the items in the above picture:

Buffalo Chicken Strips

 

Roasted Brocolli

Parmesan Crisps

Pizza Stuffed Mushrooms

Stuffed Sweet Peppers

Caprese Zucchini Cups

Chicken Chili Tacos in Cheddar Cups

I hope you all enjoy these recipes and be safe this weekend. 

Low Carb Chili Cheese Nachos, Yes, Please

Okay, maybe these aren't chili cheese nachos but they sure taste like them.  

When I was in high school, and I would be at competions, I would always get the chili cheese nachos.  However, the mountain of tortilla chips, topped with canned chili, nacho cheese and sour cream was far from good for me.  That doesn't keep me from wanting them however.

So instead I made these cheddar cheese crisps that I filled with chicken taco meat that I added cumin along with half a can of tomatoes, with green chilies and onions.  Then I topped it will my favorite taco toppings.  The result is a super yummy hand held low carb taco cup that tastes just like the chili cheese nachos from my youth.

The trickiest thing about this dish is the cheese cups.  They are very similar to my parmesan crisps except instead of letting them cool on the baking sheet you have to form them by pushing them into standard muffin tins.  Since this has to be done quickly, I would suggest only making 3 of these at a time until you get in a rhythm but no more then 6 at a time, or they will never get formed into cups before they cool.

Here is a quick tutorial on how to make the crisps:

Spread 1 1/2 Tbsp cheddar cheese on a silpat or parchment
paper to create a 3 inch circle.  Do not place too close
to each other as the cheese will spread as it cooks




After baking for 10 minutes in a 400 degree oven,
The cheese will be lacy and golden.
When forming the cups I will leave the cheese crisps in the oven
to keep then pliable and pull them one at a time.  They will harden
in about 15 seconds so have your muffin tin waiting for you on top
of your stove.

One at a time place a crisp on top of  a muffin cup.  Using the back of a spoon
or a rubber spatula sink the crisp into each well to create cup.
Let cool before filling.

I made the mistake of filling inside the cups.  They are much easier
to remove from the tin BEFORE filling

These crisps can be made in advance.  Store covered to prevent cheese crisps from getting stale.

Chicken Chili Tacos in Cheddar Cups

1 lb Ground Chicken Breast (or Turkey)

2 teaspoons taco seasoning (use your favorite kind)

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1/2 cup vegetable stock

1/2 a corn tortilla, minced (this really helps it taste like chili)

1/2 cup Rotel Tomatoes with onions and green chilies

1 cup sharp cheddar cheese (this will make 12 cups total)

Your Favorite taco toppings 

( I used cotija cheese, jalapenos, tomatoes, red onions, black olives and sour cream)

Preheat oven to 400 degrees fahrenheit.  

Place standard muffin tin close to stove, set aside.

Line a baking sheet with parchment or silicone baking mat.  Place 1 1/2 Tbsp of cheddar cheese baking sheet.  Using the back of your spoon spread out the cheese to create a 3 inch disc (see pictures above).  Bake for 9-10 minutes or until the cheese is golden brown and lacy.  While keeping the rest of the cheese in the oven (just leave the door to my oven open with the rack out slightly to make it easier to grab the cheese while still keeping it warm), remove one cheese disc (it will be pliable and easy to shape for about 15 seconds), place over a muffin cup and carefully push inside using the back of the spoon or a rubber spatula.  Let cool completely before removing to a serving tray (or storing them for later).  Do not cook more then 6 crisps at a time as they will cool before you can form them.  I would start with 2 or 3 until you ger a rhythm.  These take a little while, so make these ahead of time.

In a bowl combine meat, cumin, onion powder, garlic powder, taco seasoning, corn tortillas, and tomato with chilies.  Cook over medium heat in a medium saute pan.  When the chicken is cooked add vegetable stock and cook until all liquid has disappeared. Spoon chicken chili taco meat into cheese cups.  Top with favorite taco toppings.  Or create a taco bar and let everyone add the toppings they like. 

Makes 12 taco cups. 

(You may have extra meat depending on how full you make them)

Step Aside Cheese Crackers, There Is A New Crisp In Town

Parmesan Cheese Crisps (right) served with Hard Salami, Pepperoni, Dill Pickles and Black Olives

I like cheese crackers as much as the next girl, but once again, crackers contain wheat and wheat and me don't get along.  Instead I like to make cheese crisps.  These awesome things are actually just cheese and seasoning baked passed melting into a delicious crisp.  I am serious that is it.  I paired them with some meat, pickles and olives, because, who doesn't like lunchables.  This just has the cheese and crackers combined.

These crisps can be made in advance, just store them in an air tight container or bag at room temperature until you are ready for them. And they are really easy to make.  

Confessions of a Food Nerd Parmesan Crisps

1/4 cup shredded parmesan

1/4 tsp red pepper flakes

1/4 tsp garlic powder

1/4 tsp ground black pepper

Preheat oven to 400 degrees.

Line a cookie sheet with parchment paper or a silpat (silicone baking mat).  Set aside.

Mix together all ingredients.  Place 1/2 tablespoons of cheese mix on cookie sheet.  using back of spoon spread the cheese out to create a 2 inch disc.  Bake in a 400 degree oven for 10 minutes or until cheese is lacy and golden brown. Remove from oven and let cool.  Cheese will harden as it cools.  This will make 8 crisps.

Hey, Bruschetta! Where's Your Bread?

I love bruschetta.  Unfortunately, the wheat makes my join ache and swell.  I didn't care in my 20's, but now that I am almost 40, I find that anything that makes me hurt, I try to avoid. But that doesn't mean I can't have have the bruschetta toppings.  It just means I have to change the base.  So I changed it to zucchini cups. 

The hardest part about making these is: 1) not eating the caprese salad (tomato, basil, and mozzerella) before it has had time to set (trust me, this is important) and 2) to not bust through the bottom of the zucchini. The first one is sheer will,  the second one just takes practice and either a melon baller or a metal tablespoon.  I used the latter.

First I cut the zucchini  about an inch thick (I got 7 out of a medium (8 inch) zucchini).  The I gently put the spoon in along one side of the zucchini slice and turned the zucchini in a circle.  Don't dig to hard, you don't want to bust the bottom.  Also be careful how close you get to the edge.  It is easy to redirect the spoon if you seem to get to an edge.  (A melon baller is a little easier to use, but it won't be as smooth or pretty).

Then I boiled the zucchini for 2 minutes, with the well side up (make sure to get water inside the hole to cook it evenly on both sides). 

Remember when I said that the hardest part was to not eat the caprese topping? Let me show you why.

Then I just had to put them together.

Pretty aren't they?

Confessions of a Food Nerd Caprese Zucchini Cups

2 medium zucchinis

2 medium roma tomatoes, diced

2 ounces of mozzerella, cut into cubes (I use string cheese, cut it in quarters lengthwise, then cut into cubes)

2 Tbsp basil, chiffonade (chiffonade means "cut into ribbons".  Stack basil leaves, roll tightly like you would a cigar, then slice across the leaves as thin as possible)

1 Tbsp extra virgin olive oil

2 garlic cloves, minced

1/2 tsp salt

In a small bowl, mix together tomatoes, mozzerella, basil, garlic, salt, and olive oil.  Set aside and let marinade for at least a half hour at room temperature.  The longer you can let it marinate the better, (if you let it marinate overnight, let it set out for at least a half hour before placing in the fridge until use).

Bring 1 gallon of salted water to boil.

Cut the zucchini into 1" discs.  Using a melon baller or metal Tablespoon, carefully cut out the center of each piece of zucchini, leaving sides and a bottom (you are making cups).  Place in boiling water and cook for two minutes, or until cups are bright green, with the well faced up (make sure to get water inside the well so the cups cook evenly).  Remove cups from water and place them upside down on a plate to drain, let cool 10 minutes.

Place zucchini cups on serving tray, well side up.  Fill zucchini cups with caprese salad. Serve

(If you like you can drizzle with balsamic vinegar, but since my husband is not a fan, I do not at it).

I Am A Wimp, But I Love Jalapeno Poppers

What is a girl to do? I love jalapeno poppers, but I don't love the heat and sometimes the breading gets in my way.  And sometimes I don't want anything deep fried.

Well, I don't know about you, but this girl changes around the recipe. 

I made some executive decisions when making the dish.  First, I changed the jalapenos into mini sweet peppers.  Then, I left the skins on because, well, I can be lazy.  Besides I didn't want to roast the peppers before stuffing them.  I wanted to keep the shape and stem of the peppers and roasting them to remove the skin would ruin that.  Instead of cutting the peppers in half, I cut off just one side, removed the seeds and membranes before stuffing them with a mixture of cream cheese, garlic powder, and scallions.  Then I put the pepper back together. Don't they look great with the tops back on.

Here are the peppers cut, filled, and one with the top back on ready to go in the oven.

Confessions Of A Food Nerd Stuffed Sweet Peppers

12 mini sweet peppers

4 ounces cream cheese, softened

2 Tbsp scallions (or green onions), sliced

1/2 tsp garlic powder

Preheat oven to 400 degrees.

Cut one side off of each pepper.  Remove seeds and membranes.  Place on a cookie sheet.  Set aside.

In a small bowl, mix together cream cheese, scallions, and garlic powder.  Stuff each pepper with cream cheese mixture.  Put tops back on pepper.  Bake in a 400 degree oven for 12-15 minutes, or until peppers are soft.  Serve.

Give Me Pizza (But Hold The Crust)

Raise your hand if you love pizza.  Yeah, my hand is up, too.  But, when you are trying to cut down on gluten or carbs, the crust isn't something you want.  I have seen pizzas on cauliflower cheese crust, on zucchini, even as dip.  However,  I wanted something a little different. So, I decided to turn one of my favorite pizza toppings into the "crust" instead. Yep, I made pizza stuffed mushroom caps.  I mean, why not?  You know what, I like it much better this way.  They are so good.  These in the picture are pepperoni, red onions, olives, but feel free to use any toppings you would like.  Sausage and Peppers? Sure.  Canadian Bacon and Pineapple? Delicious. Just Cheese? My daughter's favorite.

Confesssions of a Food Nerd Pizza Stuffed Mushrooms

1 lb mushroom caps, stems removed

1/2 cup of your favorite pizza toppings, diced (I used pepperoni, red onion,  and black olives)

1/4 cup tomato sauce or crushed tomatoes 

1 tsp pizza seasoning (or italian seasoning)

2 Tbsp parmesan cheese

1 cup mozzerella cheese

Preheat oven to 400 degrees. 

Place mushroom caps on cookie sheet, set aside.

In a small bowl, mix together pizza toppings, pizza (or italian) seasonings, parmesan, and tomato sauce (this is your filling). Stuff mushrooms with filling (I stuff in as much as I can, I mean the best part of pizza is the toppings, isn't it?).  Top each mushroom cap with mozzerella (you may have extra mozzerella or you may need more, that depends on how much cheese you like on your pizza). Bake in a 400 degree oven for 10-12 minutes or until the mushrooms are soft to the touch and the cheese is melted.  Serve.  

(Remember the bigger the mushroom caps the more toppings you can stuff inside)