Taco Salad

This week we enjoyed a Taco Salad for dinner. 

Several days ago I purchased a large package of ground beef that I used for the stuffed cabbage rolls and tonight’s salad.   The package was over 1 ½ pounds and cost only $5.70.  Remember, I only like to spend ten dollars a week on “meat” for dinner.    Since we’ll get two meals from the stuffed cabbage rolls (I still have one meal in the freezer) and one meal with the ground beef tonight, I am satisfied I got my money’s worth, eat well and stayed within budget. 

I hope my money saving menu tips are helpful.  I love to hear you are expanding your menus with some of my dishes.  Enjoy!

Tuna Cheddar Bacon Melt

Tonight was sandwich night so I whipped up a delicious Tuna Melt. 

I add Cheddar Cheese, tomato and bacon to our open faced sandwiches.  I like to use the large round San Francisco Sourdough sliced bread so the sandwiches are big and filling. 

How do you make a tuna melt?

Stuffed Cabbage Rolls

Today’s dinner was a little more work than usual, but well worth it.  I was hungry for stuffed cabbage rolls.  This is an old recipe with a new twist ~ a secret ingredient.  Do try it if you have the time.  It’s very good.   Of course I made enough for another dinner; it’s packed away in the freeze and will come in most handy on a super busy day.

Betsy’s Stuffed Cabbage Rolls

·         7 or 8 large cabbage leaves (try and keep each leaf in 1 piece) you’ll only need 6 leaves total but some tend to break when peeling or cooking

·         1 beaten egg

·         ½ cup of milk

·         1/3 cup (or more) of sweet white onion, chopped fine

·         1 teaspoon Worcestershire sauce

·         ¾ teaspoon of salt and pepper to taste

·          ¼ teaspoon of cinnamon

·         1 pound ground beef

·         ¾ cup of cooked rice (brown or white)

·         1 (15 oz can) tomato sauce

·         1 Tablespoon brown sugar

·         1 Tablespoon lemon juice

1.       Wash cabbage leaves and place in a saucepan of boiling water with the heat off, soak for 5 minutes, drain and cool.

2.       In a bowl, combine egg, milk, onion, Worcestershire sauce, salt, pepper and cinnamon (my secret ingredient) mix well.  Then add ground beef and cooked rice.

3.       Place ½ cup of meat mixture on each large leaf and wrap it like a present.  I secure each leaf with a tooth pick or two but caution guests if they aren’t familiar with cabbage rolls.  Place them with the seam side down in a 12x7x2 inch baking pan.

4.       Mix tomato sauce, brown sugar and lemon juice and pour sauce mixture over the cabbage rolls.

5.       Bake, uncovered in a 350 degree convection oven for one hour.  Baste at least once or twice with sauce.  Makes 6 servings.

Pork Chops

Pork chops pan seared in my electric skillet, mashed sweet potatoes and green beans. 

Oh, so good.  There is just something about the flavor and texture of a slightly crusty on the outside, tender and moist on the inside pork chop.  We were all chewing on the bone and smiling ear to ear. 

 The only thing that would have made this dinner better would have been home grown green beans…soon….soon.

Camping at Yosemite Lakes

Even while on the go ~ the Dinner Queen is thinking of her blog followers.  Camp cooking with the help of family and friends.  Yummy good!

St. Louis Ribs #2

Remember these ribs from last month?  I popped them out of the freezer this morning and into the oven this evening along with a baked potato and there you have it!  A scrumptious dinner!

Thanks to a friend and neighbor, I also made a quick cottage cheese and fruit salad.  She mentioned she never thinks of fruit for dinner.  Do try it, especially in the summer.  Enjoy my dear. 

8 Can Chicken Tortilla Soup

It was a busier than usual day so a quicker than usual dinner was in order. The family was hungry so I whipped up a homemade soup and Grilled Cheese Sandwich guaranteed to satisfy. I always have these 8 cans on hand for a delicious homemade soup. Honest , it’s as good as any restaurant’s version.

 

 

8 Can Chicken Tortilla Soup (Cook time 15 minutes, Servings 5)

Open all eight cans into a large stock pot.
• 1 (15 oz) can of whole kernel corn, drained
• 2 (14.5 oz) cans of chicken broth
• 1 (10 oz) can chunk chicken (or you could use leftover if you have it)
• 1 (15oz) can black beans, drained really well
• 1 (15oz) can chili beans with sauce
• 1 (10 oz) can diced tomatoes with green chilies peppers
• 1 (4 oz) can diced chilies

ADD:

•  ½ teaspoon chili powder
•  ¼ teaspoon ground cumin
•  ½ teaspoon minced garlic
•  1 Tablespoon lemon juice
•  ¼ cup fresh cilantro chopped

Simmer all the ingredients over medium heat until the chicken is heated through. Serve topped with thin tortilla strips and shredded cheddar cheese. You can also add sour cream and avocado if you feel wild.