Thursday's Recipe Corner- Peach Cobbler

This is THE best Peach Cobbler recipe and it is SOOO easy. I mean a 3 year old could do it easy! Thanks to Jenn for always sharing your fab recipes with me :)

Peach Cobbler:

-Fits a 9x12 or slightly smaller dish.

1.5 sticks butter
1.5 c. all purpose flour
1.5 c. sugar
2.25 tsp. baking powder
3/4 tsp. salt
9 oz milk
peaches separate from the juice.

Melt butter and pour in baking dish.
Mix dry ingredients
Mix milk with dry ingredients until all is wet.
Pour batter in dish.
Pour peaches into the dish
Pour a little peach juice in center as well.

Bake at 375 for about 45 minutes or until brown. The edges usually brown
before the center, so you can cut a hole in an aluminum foil sheet and put
it on top and it helps.

Serve with vanilla ice cream Haagen Daas is the best! Enjoy!

(Thanks, Jenn!)

Do you have a great cheap and easy recipe that you would like to share, please email me at cheapcheapblog@live.com THANKS :)

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Weekly Recipe- Chicken Quesadillas..YUM!!!

I LOVE Chicken Quesadillas and I have finally found a great recipe that you can make at home! This is also a great recipe if you have picky eaters in your family because you can create each quesadilla to meet indivdual needs....mine is the works with extra cheese :)

This Recipe comes from ALL Recipes...my favorite recipe site!

Pico de Gallo Chicken Quesadillas-

INGREDIENTS (Nutrition)

For Pico de Gallo-

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced (I usually leave this out)
salt and pepper to taste

For Quesadillas-

2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips (I usually shred mine)
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

DIRECTIONS
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

For my other favorite recipes, click HERE

Weekly Recipe- Chicken Pie!

Chicken Pie

Usually you hear of people making Chicken Pot Pie....well, at our house, we minus the veggies and have a salad on the side. So, if you have picky eaters in your home, this recipe is for you!

1 can of cream of chicken soup

2 cups or of shredded chicken (usually about 3 boneless chicken breasts)

1/2 tsp dried thyme

1 tsp dried parsley

salt and pepper to taste

1 frozen pack of pie crust (there are usually 2 in a pack)

1 tsp of poultry seasoning (optional)

1 tsp dried chives (optional)

Sit out the frozen pie shells so they can begin to thaw while you are preparing the mixture.

Boil the chicken until cooked...about 10-20 minutes. Shred the chicken when it cools and put it in a medium sized bowl. Add cream of chicken, herbs, and salt and pepper. Mix well.

Pour mixture into one pie shell. Flip the other pie shell over and cover the top of the mixture.

Pinch the sides of the pie and remove any excess shell. Poke holes with a fork to vent and sprinkle the top with salt and pepper.

Cook at 400 for 25-30 minutes.

Cheap and Easy Recipe- Slow cooker BBQ Chicken!

I'm not even sure this would be considered a recipe since it is so easy.....

photo curtsy of Happy Tummies

Slow Cooker BBQ Chicken

1 cut up chicken or just your favorite pieces

2 cups barbecue sauce or a jar of your favorite store-bought

Put the chicken in the slow cooker and cover with the barbecue sauce. Cook on low for 6-8 hours. (Newer slow cookers will probably only take 4 hours.)

YUMMM!!! I usually serve this with a potato and veggies or salad.

Monday Menu Planning!!

If you have never planned out your meals before going to the grocery store, try it!! You will save a ton of $$ because you will only buy things that you NEED and you shouldn't have a ton of food that you will have to throw out at the end of the week. Here is my first attempt at the Monday Menu Planner!!

Free Grocery Template HERE and Menu Planner HERE

(Thanks, Organizing Junkie!)

Breakfast

Eggs, Whole Wheat Blueberry Waffles, oatmeal with yogurt, cereal

Lunch

Monday- pb and j, grapes, cucumber

Tuesday- turkey and cheese sandwich, carrots, banana

Wednesday-out for a play date!

Thursday- leftover spaghetti

Friday- pb and j, grapes, cucumber

Saturday- turkey and cheese sandwich, carrots, banana

Sunday- tacos

Snacks

apples and peanut butter, cheese sticks, celery and peanut butter, applesauce,

Dinners

Monday- Barbecue Chicken, rice, salad

Tuesday- Steak, baked potatoes, steamed veggies, bread

Wednesday-Spaghetti, salad, bread

Thursday- Cheeseburger soup

Friday- Chicken pie, steamed veggies, salad

Saturday- out!!

Sunday- Leftovers

Cheap and Easy Recipe- Cheeseburger Soup!

Photo from culinary.net

This is not the most healthy meal in the world but definitely a crowd pleaser!

Cheeseburger Soup

1/2-1 pound of ground beef
1 onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
8 ounces mushrooms, cleaned and sliced (optional)

3-4 cups chicken or beef broth
2-3 potatoes, peeled and diced
2 tsp dried basil
2 tsp dried parsley
salt and pepper to taste

2 Tbs butter
1/4 cup flour
1 1/2 cups milk

8 ounces American cheese, cubed

1/4 cup sour cream (optional)

Brown the ground beef. Add the onion and cook until soft. Drain any fat off. Add the carrots, celery, and garlic and cook about 5-10 minutes, then add the broth, potatoes, and seasonings. Bring to a simmer, cover, and cook 20 minutes or so. Timing's not essential as long as the vegetables are cooked!

Make a white sauce. Melt the butter, slowly add the flour, stirring constantly and cook 2 minutes over medium low heat. Slowly whisk in the milk, stirring constantly. Turn the heat up and simmer a few minutes until thick. Stir into the soup. Add the cheese and stir until melted. Just before serving, stir in the sour cream if using.

Goes great with biscuits or crackers or my favorite...homemade wheat bread!

For more of my favorite Cheap and Easy Recipes....go HERE!

Cheap and Easy Recipe- Pumpkin Muffins (or Bread)

You don't have to wait until the fall to indulge in great pumpkin dishes!! One of my favorite cheap and easy recipes are these amazing pumpkin muffins! (You could also make bread with the same recipe) Try it out and let me know what you think. I usually double or triple this recipe so I can use the entire can of pumpkin and I freeze the leftovers...but to be honest, we rarely have any! :)

Pumpkin Muffins

1 1/2 cups flour (I use 3/4 cups wheat flour and 3/4 white flour for a healthier option)
1/2 tsp. salt
1 cup sugar
1 tsp. baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten slightly
1/4 cup water
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. allspice (I use pumpkin pie spice instead since I already had some in the pantry)
1/2 cup chopped nuts (optional)

Preheat the oven to 375.

Mix the flour, salt, sugar, and baking soda together in a bowl and set aside.

In another bowl, mix the pumpkin, eggs, water, oil, and spices. Add the dry ingredients and mix well.

Stir in the nuts if you're using them.

Pour into muffin tins and bake for 20 minutes.

If you want to make a dessert out of this, cream cheese frosting on the top is amazing! (thanks for the tip Jenn!)

Options: Pour into a loaf ban and bake at 350 for one hour.

*I have never stoped to take a picture of my pumpkin muffins but they look very similar to the one above found at http://pinchmysalt.com/.