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 AS AN AMAZON AFFILIATE I EARN FROM QUALIFYING PURCHASES Chicken and mushrooms simmer in a luscious creamy and slightly tangy sauce laced with the wonderful flavor of thyme. Creamy Chicken and Mushrooms with Thyme is not only delicious; it's budget friendly as well. I served ours over egg noodles with baby peas as the side. You can serve over rice and still keep the dish as budget friendly. Just the Creamy Chicken and Mushrooms with Thyme (based on a family of four), is $2.25 per person. Adding in the egg noodles and peas it is $2.61 per person. I noticed a number of photos on Google of creamy chicken and mushrooms so I knew I was on the right track in thinking of what to make with my chicken and mushrooms. My husband was super impressed with the flavor and so was I! Also, it cooks in one pan on the stove top and between prep and the various stages can be on the table in about an hour or so. 4 bone-in, skin on chicken thighs 8 oz. pkg. cremini (baby bella) mushrooms 3/4 cup onion -...

Asian Chicken, Vegetable and Rice Casserole requires very little prep time, is baked in the oven and feeds a family of four for $1.76 per person. Procuring on sale chicken, using a frozen stir-fry vegetable blend, my go to spices from my pantry and Asian ingredients I always have on hand (soy sauce and mirin) - was key to keeping the cost of this meal down. The stir-fry blend I used has sugar snap peas, broccoli, green beans, yellow squash, red and yellow peppers, carrots and water chestnuts. Clean up is a snap as you place all the ingredients in a 9x 13 casserole dish then pop it in the oven. 2 boneless/skinless chicken breasts 1 bag frozen stir-fry vegetables 1 cup long grain white rice 2 cups water or chicken broth 3 tbsp. soy sauce 1 tbsp. mirin 1/3 cup onion - diced small salt to taste pepper to taste granulated garlic to taste onion powder to taste COOKS NOTE: If you can't find mirin in your local grocery in the international aisle, then you can find mirin here. PREP THE CHIC...

  Blueberry Muffins are a wonderful snack, a great breakfast item with coffee - and these are so easy to make and ever so delicious! One of the things that I like about going through family recipes is the fond remembrance that speaks to you. I was working full time when my children were small and wanted to make something special for the kids. So I decided I would make some homemade muffins. My mother had always made hers using a Bisquick recipe. Instead, my husband pulled out a recipe he had from his first wife who was deceased. He said that this blueberry muffin recipe was the best he ever had and I have to agree. 1/2 cup butter - softened 2 eggs 2 tsp. baking powder 1/2 cup milk 2 1/2 cups blueberries 1 cup sugar 2 cups all purpose flour 1/2 tsp. table salt 1 tsp. vanilla sugar for sprinkling on top In one bowl combine the flour, baking powder and salt. In a large bowl with mixer at medium speed cream the softened butter and 1 cup sugar until light and fluffy. Add in the eggs one...

  Summer Saute is the easy and perfect side dish to any grilled or roasted summer meal.  This dish I credit my wonderful sister-in-law. She made summer sauté  for a gathering many years ago and I have made it a number of times through the years since I first got her recipe. It's incredibly easy and takes about 20-25 minutes to cook. I use yellow squash, however, zucchini or a combination of yellow and zucchini would work as well. 2-3 summer squash (or zucchini, or combo of) 1 lrg. green bell pepper 1 lrg. onion 2 large fresh tomatoes  1 tbsp. butter 1 tbsp. olive oil or canola or vegetable oil salt and pepper to taste 1/4 cup water Start by prepping all of your vegetables: I peel my yellow squash but you don't have to. Then I cut it in rounds. Peel your onion. Slice it in half then make half moon slices for the whole onion. De-seed and devein your bell pepper and cut into strips. Cut the tomato in wedges. (See cooks note.) In a large, deep skillet melt the butter and...

Tuscan Pork Roast is so flavorful and incredibly delicious that you'll want to make it again and again. The Tuscan pork roast comes out juicy and succulent and has the best flavor! It's so easy to do as well. Here are some keys to having the roast come out perfect. Use a rotisserie oven if you have one. (Although this will roast in a regular oven too at 350°). Be sure to use all fresh herbs as the recipe calls for. Roast to a temperature of 140-142 degrees. Most roasts have a pop up timer set for 145 degrees, however I like to take my pork out earlier and let it rest well. Be sure and let it rest for at least 10 minutes so the juices circulate and don't run out when you slice it. 2 3/4 lb. pork loin with a good fat cap. To start the recipe you need to make an herb paste for the roast. 6 cloves garlic (good sized bulbs) 1/2 cup fresh parsley leaves (not curly parsley) 2 tbsp. fresh thyme 1 tbsp. fresh sage 2 tsp. salt 1 tsp. pepper 2-3 tbsp. olive oil (regular or use extra v...

Using fresh garden tomatoes, zucchini and ricotta with fresh mozzarella makes this Italian casserole dish an excellent family meal! We absolutely loved this Italian Casserole and it reheats in the microwave and somehow gets better! I used my canned garden tomato pieces in this recipe but some whole canned tomatoes would work just as well. I prefer whole tomatoes in this to plum, but that is your choice. The dish was inspired by a Williams-Sonoma pasta recipe and here it is. 1/2 box penne pasta 1 medium length zucchini 1 - 28 oz. can whole tomatoes with liquid 1 - 15 oz. container ricotta cheese 1 ball fresh mozzarella 1/2 c. parmesan cheese + some for the top 1 egg 1 1/2 tbsp. fresh parsley 1 t. salt 1/2 t. black pepper cooking spray I used an 11 x 7 inch casserole dish for this recipe. Preheat oven to 425° Lightly spray your casserole dish. Get a pot of water boiling for the pasta. (Remember to generously salt the water.) Slice your zucchini into rounds. In a large bowl combine the ri...

Lighter Fish and Chips is easy and delicious. Many of us can't afford the prices at a fish market and we often opt to seek out the seafood department in our local grocery stores. I'd like to give you some tips on choosing fish and what to look for. I'll save that for the end of the post. Ingredients: 6-8 filets of fish salt to taste pepper to taste 1 1/3 cups Wondra flour cayenne pepper to taste 2 tbsp. butter 3 tbsp. oil (vegetable, canola) lemon or tartar sauce for serving Make sure your filets are blotted with a paper towel to absorb any moisture. Season both sides liberally with salt and pepper. Set aside. To a deep dish mix together the Wondra Flour, salt, pepper and cayenne. The seasoning is all to taste. In a large skillet heat up the butter and oil over medium low heat. Begin to dredge your fish and place them on a large platter. Crank your heat up to medium, medium high. Wait a minute then start pan frying your fish. You will have to do this in batches and lower or...