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DINNERS FOR DOLLARS

February 27-March 4
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Bruschetta Chicken Bake

1 can diced tomatoes, undrained ($0.68)
1 pkg stove top chicken stuffing ($1.67)
½ cup water
3 chicken breasts, cooked and cut  ($2.99)
1 cup shredded mozzarella ($1.16)
Place tomatoes in bowl, add stuffing mix and water. Stir just until moistened. Set aside. Place chicken in dish, sprinkle with cheese. Top with stuffing mix. Bake at 400 for 30 minutes.

COST-$6.50
This is a quick and easy one dish meal. Toss it together and throw it in the oven. We get 6 dinner, a lunch and leftovers which makes it about $0.65 per serving.

Meatball Sub Casserole

1 bag frozen meatballs ($3.88)
1 loaf italian or french bread, cut into 1″ slices ($1.05)
8 oz cream cheese, softened ($1.98)
½ cup mayo (on hand)
1 t italian seasoning (on hand)
¼ t pepper (on hand)
2 cups shredded mozzarella cheese ($2.32)
1 jar (28oz) spaghetti sauce ($2.98)
Arrange bread in single layer in ungreased baking dish. Combine cream cheese, mayo, italian seasoning and pepper; spread over bread. Sprinkle with ½ cup mozzarella. Place meatballs evenly over bread layer. Pour spaghetti sauce over top and sprinkle with remaining mozzarella cheese. Bake at 350 for 30-35 minutes.

COST-$12.21
This is a family favorite. Everyone loves this dish. I always use the thin french bread, it fits better in my casserole dish. We get 6 dinners, 2 lunches and leftovers out of this dish which works out to be about $0.87 per serving.

Shrimp Pasta Bake

1 bag frozen shrimp, thawed ($4.98)
1 jar (15oz) Alfredo sauce ($1.98)
1 jar (24oz) Marinara sauce ($1.88)
2 cups shredded mozzarella cheese ($2.32)
1 cup shredded parmesan cheese ($1.16)
1 box penne pasta ($1.06)
Cook pasta as directed on package. Mix sauces together in large bowl. Add mozzarella and stir to combine. Pour in penne noodles and toss to coat. Add shrimp and toss to coat. Pour into baking dish and cook at 350 for 25 minutes. Remove from oven, sprinkle with parmesan cheese and continue baking additional 5-10 minutes until cheese melts.

COST-$13.38
I love this dish. It’s one of my favorites. Sometimes I add garlic or breadcrumbs on the top for crunch. We get 6 dinners, 2 lunches and leftovers out of this dish which makes it about $0.96 per serving.

Chicken Pesto Flatbreads

8 flatbreads ($1.47)
1/2 cup prepared basil pesto sauce ($1.98)
3 shredded cooked chicken breasts ($2.99)
2 cups cherry tomatoes, halved ($1.98)
8 oz shredded mozzarella ($2.32)
1/2 cup ricotta cheese ($0.98)
4 T parmesan cheese (on hand from prev meal)
Heat oven to 450. Place flatbreads on large baking sheet. Spread with pesto and top with chicken, tomatoes and mozzarella. Spoon small dollops of ricotta over each and sprinkle with parmesan. Bake 8-10 minutes or until cheese is melted.

COST-$11.72
These are so yummy and the kids have fun assembling their own. I use flatbreads but you can also use pitas. There are so many different variations of this meal, we like to mix and match toppings. We don’t normally have any leftovers so it’s not a cheap meal but once in awhile it’s fun. It works out to be around $1.47 per serving.

Smothered Chicken Tenders

10-12 chicken tenders ($4.76)
12 pieces cooked and crumbled bacon ($1.88)
2 T olive oil (on hand)
¼ cup teriyaki sauce (on hand)
½ cup ranch dressing (on hand)
1 cup shredded cheddar cheese ($1.16)
Spread olive oil in bottom of crockpot. Place chicken on top. Combine teriyaki sauce and ranch dressing together and pour over top of chicken. Add shredded cheese and bacon on top. Cook on low 5-6 hours.

COST-$7.80
These chicken tenders are super yummy and so easy to do in the crockpot. The kids love them and don’t even grumble when I serve them with a veggie side. Ha! We rarely have leftovers though so it works out to be about $0.88 per serving.



Butterfinger Caramel Cake Recipe

 
I told you about my love of the Butterfinger Caramel Cake yesterday and promised to share the recipe. I found the original recipe from Six Sister’s Stuff and I knew I had to make it. I am a Butterfinger lovin’ fool. The gooey goodness of this cake is absolutely scrumptious! You will not be disappointed.
 
 
 
 
Ingredients:
 
 
1 box yellow cake mix (plus ingredients to make cake according to pkg)
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 tub (8oz) Cool Whip, thawed
8 mini Butterfingers (or 4 regular sized ones)
 
 
Place candy bars in the freezer. Bake cake as directed on package. After cake is done baking and while it’s still hot, use a fork to poke holes through the cake. Poke a lot of holes, you want the caramel sauce to soak through.
 
 
 
 
Mix sweetened condensed milk and caramel sauce together until thoroughly blended. Pour the caramel mixture over top of the cake. Don’t worry if it comes up to the edge of your pan.
 
 
 
 
Allow the cake to cool completely. While it’s cooling you will see the caramel mixture starting to soak into the cake. Take candy bars out of freezer and smash them with a hammer.
 
 
Sprinkle 4 of the crushed candy bars (or 2 if you’re using full size) over top of the cake. I meant to take a picture of the cake with the caramel soaked in but my little helper jumped the gun and started shaking Butterfinger crumbs on top. So this is the best I got- you can still see how the caramel soaked into the cake but I understand if you’re distracted by the yummy Butterfinger crumbs. Really, I do.
 
 
 
 
 
Throw your hands in the air and go ahead and let your little helper sprinkle the remainder of those 4 crushed candy bars on top.
 
 
 
 
Now spread the cool whip over the top of the first layer of Butterfinger pieces.
 
 
 
 
 
Go ahead, lick the extra cool whip off your fingers. I did. Now sprinkle the remaining 4 crushed candy bars over the top of the cool whip.
 
 
 
 
 
Refrigerate for 1 hour before serving and make sure you  refrigerate any leftovers. Yeah, like you’ll have leftovers. Ha!
 
 
 
 

 

Butterfinger Caramel Cake
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Ingredients
  1. 1 box yellow cake mix (plus ingredients as directed on package)
  2. 1 can sweetened condensed milk
  3. 1 jar caramel ice cream topping
  4. 8oz cool whip, thawed
  5. 8 mini Butterfinger candy bars (or 4 regular size ones)
Instructions
  1. Place candy bars in freezer.
  2. Prepare and bake cake as directed on package.
  3. While cake is still hot, use fork or handle of large rounded spoon to poke holes all over cake.
  4. Mix sweetened condensed milk and caramel sauce together until combined.
  5. Pour caramel mixture over top of cake.
  6. Allow cake to cool and caramel to soak into cake.
  7. Remove candy bars from freezer and crush with hammer.
  8. Sprinkle four of crushed bars (or 2 if using regular size) over top of caramel sauce.
  9. Spread cool whip over top of crushed candy bar sprinkles.
  10. Sprinkle the crushed pieces from remaining 4 candy bars over top of cool whip.
  11. Refrigerate for 1 hour before serving.
Notes
  1. Be sure to refrigerate any leftovers!
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
 


DINNERS FOR DOLLARS

February 20-26
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Pizza Casserole
1 lb bowtie pasta, cooked ($1.06)
1 lb sausage crumbles ($1.68)
2 jars (26oz each) spaghetti sauce ($4.58)
1 lb cubed ham ($2.98)
1 lb sliced pepperoni ($2.00)
24 oz shredded mozzarella cheese ($5.89)
6 T grated parmesan cheese ($1.16)
1 t oregano (on hand)

In sprayed 13×9 baking dish, spread thin layer of spaghetti sauce. Layer 1- ⅓ pasta, ⅓ spaghetti sauce, 8 oz mozzarella cheese, 2 T parmesan cheese and sausage crumbles. Layer 2- ½ remaining pasta, ½ remaining sauce, 8oz mozzarella cheese, 2 T parmesan cheese and ham. Layer 3- remaining pasta and then sauce, 8 oz mozzarella cheese, 2 T parmesan cheese and completely cover top with pepperoni. Bake at 375 for 40 minutes.

COST-$19.35
This meal is not cheap. At all. But we are having guests on Monday and I needed something that would feed a group of kids and satifsy the adults too. This dish is yummy and it makes a ton. We get about 18-20 servings out of this dish so you can always halve or quarter it if you need to and it will be much cheaper. In this quantity it works out to be around $0.97 per serving, much cheaper than ordering pizzas.

Monte Cristo Crescents

1 lb sliced ham ($3.49)
2 packs crescent rolls ($3.96)
8 slices swiss cheese ($1.67)
Raspberry or strawberry jam (on hand)
powdered sugar (on hand)

Unroll crescents into triangles. Place a slice of ham and half of a slice of the cheese on top of crescent and roll it up. Bake at 375 for 12-15 minutes. After baking, sprinkle with powdered sugar and serve with jam for dipping.

COST-$9.12
These are so good! I always serve them with sweet potato fries for some reason, the kids love the combo of flavors. I love Monte Cristo sandwiches but I have a sensitivity to eggs. So I make it this way instead and it satisfies the craving- plus this way has a lot less calories! We get 6 dinners and 2 lunches out of this which makes them about $1.14 per serving.

Taco Bake

1 lb ground beef ($3.89)
1 can diced tomatoes, un-drained ($0.68)
¼ cup water
1 pkg Taco Seasoning mix ($0.62)
¾ cup sour cream ($1.06)
7 cups tortilla chips ($2.29)
cups shredded Colby & Monterey Jack cheese ($2.32)

Brown meat and drain. Add tomatoes, water and seasoning mix. Cook 10 minutes, stirring occasionally. Stir in sour cream. Place half the chips in baking dish, cover with half each of the meat mixture and cheese. Repeat layers. Bake 20 minutes or until heated through. Garnish with chopped tomatoes if desired.

COST-$10.86
This is another dish that makes a bunch. And it’s so yummy. The kids love it and always clean their plates, which in our house is a score! We get 6 dinners, 2 lunches and leftovers which makes it about $0.84 per serving.

Crockpot Chicken Cordon Bleu (recipe credit)

3 frozen chicken breasts ($2.99)
1 can cream of chicken soup ($0.60)
1 cup milk (on hand)
4 oz sliced ham ($2.49)
4 oz sliced Swiss cheese ($1.67)
1 pkg dry stuffing mix ($1.67)
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl.  Pour enough of the soup into the crockpot to cover the bottom. Layer the chicken breasts over the sauce. Cover with slices of ham and then swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over the stuffing. Cover and cook on low for 6 hours.

COST-$9.42
This is so yummy! I was a little skeptical about chicken cordon bleu in the crockpot but it did not disappoint. It makes enough for 6 dinners, 2 lunches and leftovers which works out to be about $0.79 per serving.

Ravioli Casserole

1 jar (28oz) spaghetti sauce ($2.29)
1 pkg (25oz) frozen cheese ravioli ($3.89)
2 cups (16oz) cottage cheese ($1.98)
16 oz shredded mozzarella cheese ($3.69)
¼ cup grated parmesan cheese ($1.16)

Cook and drain the Ravioli. Spread ½ cup spaghetti sauce in bottom of 13×9 baking dish. Layer with half the ravioli, 1¼ cups sauce, 1 cup cottage cheese, and 2 cups mozzarella cheese. Repeat layers. Sprinkle with parmesan cheese. Bake at 350 for 30-40 minutes. Let stand 5-10 minutes before serving.

COST-$13.01
I make this dish when we are having guest because it’s easy and everyone seems to love it. Throw together a side salad, add some garlic bread and viola- dinner is done! We usually get about 14-16 servings out of this dish if I serve it with salad and garlic bread. It works out to be around $0.81 per serving.



Chocolate Chip Oreo Brownie Bars Recipe

 
I showed you a sneak peek of the way this recipe turned out earlier this week. I found the original recipe on Pinterest, of course. But the original called for homemade chocolate chip cookie dough….from scratch. That’s not really how I roll so I adapted the recipe to suit myself.
 
 
The originator of the recipe described it as “beautiful, ridiculous, indulgent, outrageous, illegal in 48 states, totally wonderful ultimate layered cookie and brownie treat.” And Oh My Gah- did it ever live up to that description.
 
 
 
 
 
First, line a 13×9 baking pan with wax paper and spray it with cooking spray. Trust me, don’t skip this step. Then mix together your chocolate chip cookie dough and spread it in the bottom of the pan.
 
 
 
 
 
Cover your cookie dough layer with Oreos.
 
 
 
 
 
Finally, whip up your brownie batter and lay it on thick. Make sure it gets down in between the Oreos.
 
 
 
 
Cover the pan with foil and bake it at 350 degrees for 30 minutes. Remove foil and continue baking for an additional 20-25 minutes.
 
 
 
 
Let cool completely before cutting. You must serve with Vanilla Ice Cream and Hot Fudge Sauce.
 
 
 
 
 
Just look at that. Don’t you just want to dive on top of it? I made this on Superbowl Sunday and it was demolished in mere minutes. But just look at it…..
 
 
 
 
 
Who could resist all the gooey chocolate-y yumminess? I think I just gained 5 pounds from staring at the picture. 

Chocolate Chip Oreo Brownie Bars
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Ingredients
  1. 1 pkg chocolate chip cookie mix (plus ingredients required on package)
  2. 1 pkg oreos
  3. 1 box family size brownie mix (plus ingredients required on package)
  4. 1 jar hot fudge sauce
Instructions
  1. Line a 13x9 baking pan with wax paper and spray with cooking spray.
  2. Mix together chocolate chip cookie dough as directed on package.
  3. Spread cookie dough in bottom of prepared pan.
  4. Spread whole Oreos in single layer over top of cookie dough layer.
  5. Prepare brownie batter as directed on package.
  6. Spread brownie batter in thick layer over Oreos.
  7. Cover pan with foil.
  8. Bake at 350 for 30 minutes.
  9. Uncover and continue baking for additional 20-25 minutes.
  10. Let cool completely before serving.
  11. Serve topped with hot fudge and vanilla ice cream.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


DINNERS FOR DOLLARS

February 13-19
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Chicken Parm Crescents (recipe credit)

1 can crescent rolls ($1.58)
8 fully cooked frozen chicken strips ($2.99)
8 slices mozzarella cheese, cut in half ($1.98)
1 t garlic powder (on hand)
1 jar spaghetti sauce ($1.98)
1 box pasta noodles, cooked ($1.06)

Preheat oven to 375.  Separate crescent rolls into 8 triangles.  Pour sauce into a bowl or saucepan.  Place one half slice of mozzarella cheese on top of crescent roll.  Dunk chicken finger into spaghetti sauce and place on top of cheese.  Roll up crescent and place on cookie sheet.  Repeat with remaining chicken fingers and crescents.  Sprinkle each roll with garlic powder.  Bake for 15 minutes.  Remove from oven and top each crescent with remaining half slice of mozzarella cheese.  Bake for additional 5-8 minutes.  Meanwhile, heat leftover spaghetti sauce and toss with cooked pasta.  Serve pasta with crescents.

COST-$9.59
These are soooo good. Every person in our family loves them and that almost never happens. I used half a bag of Tyson’s Crispy Chicken Strips for this recipe and they were perfect. This makes enough for 6 dinners and leftovers for 1 lunch. It works out to be around $1.37 per serving.

Mini BBQ Meatloaf Cups

1 lb lean ground beef ($3.98 on sale)
6 oz stove top stuffing ($1.58)
1 cup water
1 t garlic powder (on hand)
¾ cup BBQ sauce (on hand)
¾ cup shredded cheddar cheese ($1.16)

Heat oven to 375. Mix meat, stuffing mix, water and garlic powder until well blended. Press evenly into 12 muffin cups sprayed with Pam. Make an indention in center of each with back of spoon. Spoon BBQ sauce evenly into indentations. Bake 30 minutes. Top evenly with cheese, continue baking 5 minutes until cheese is melted.

COST-$6.72
The kids love these mini meatloaf cups and they are so easy and fast to throw together. This recipe makes 12 and I always serve it with loaded baked potatoes and a veggie so we get 6 dinners, 1 lunch and leftovers. These cost about $0.67 per serving.

Mexican Tater Tot Casserole

2 lbs ground beef ($5.98)
1 pkt taco seasoning ($0.62)
2 cans Fiesta Nacho Cheese soup ($2.00)
2 bags tater tots ($3.85)
1 bag frozen corn ($0.88)
2 cups shredded Mexican cheese blend ($2.32)

Brown ground beef and add taco seasoning as directed on packet. Stir soups and cooked corn into meat mixture. Line bottom of ungreased baking dish with tater tots. Spread meat mixture over top of tater tots. Top with another layer of tater tots. Bake at 350 for 35 minutes. Top with shredded cheese and continue baking for additional 5-7 minutes until cheese is melted.

COST-$15.65
This is the casserole that goes on forever! The tater tots make it so filling that it doesn’t take much to fill you up! We get 6 dinners, 2 lunches and a bunch of leftovers which makes this dish about $0.98 per serving.

Crockpot Chicken Taco Chili

1 can (16oz) black beans ($0.68)
1 can (16oz) kidney beans ($0.68)
1 can (16oz) tomato sauce ($0.43)
1 pkg (10oz) frozen corn kernals ($0.88)
1 can (28oz) diced tomatoes ($1.48)
1 pkt taco seasoning($0.62)
1 T cumin (on hand)
1 T chili powder (on hand)
3 chicken breasts ($2.99)

Combine beans, corn, tomato sauce, cumin, chili powder and taco seasoning in crockpot. Place chicken on top and cover. Cook on low for 10 hours or high for 6 hours. Half an hour before serving, remove chicken and shred. Return chicken to crockpot and stir back in. Serve with cheese and sour cream.

COST-$7.76
This is so yummy. Sometimes I add cream cheese, which makes it even better. It makes a bunch too. We get 6 dinners, 2 lunches and leftovers so it works out to be about $0.65 per serving.