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Dinners for Dollars

March 5-11
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Chicken Noodle Casserole
3 large chicken breasts, cooked and cut up ($2.99)
8 oz egg noodles, cooked ($1.06)
1 can cream of chicken and mushroom soup ($0.60)
1 can cream of chicken soup ($0.60)
8 oz sour cream ($1.67)
1 row of crumbled saltine crackers ($0.98)
½ cup butter (on hand)

Mix together chicken, soups and sour cream. Gently stir in egg noodles and spread in baking dish. Melt butter and stir in crumbled crackers. Top casserole with buttered cracker crumbs. Bake at 350 for 30 minutes.

COST-$7.90
The whole family enjoys this casserole. It reminds me of chicken noodle soup with a little bit of a crunch. Sometimes I add mixed veggies into the casserole. This meal usually makes 6 dinners, 1 lunch and leftovers which makes it around $0.72 per serving.

Taco Stuffed Shells

1 lb ground beef ($3.98 on sale)
1 pkt taco seasoning ($0.62)
1 pkg cream cheese ($1.68)
1 box large pasta shells ($1.06)
1 cup salsa ($0.78- half a jar)
1 cup shredded cheddar cheese ($1.16)
1 cup shredded Monterey jack cheese ($1.16)
½ cup tortilla chips, crushed (on hand)
1 cup sour cream ($1.67)

Brown ground beef, drain and add taco seasoning as directed on the packet. Add cream cheese and cover, cooking until mixed well. Cook shells as directed on package. Drain, rinse well and return to pot, adding 2 T butter. Pour some salsa in bottom of baking dish. Stuff shells with 1 T of meat mixture and place them in baking dish. Cover top of shells with taco sauce. Cover baking dish with foil and cook at 350 for 30 minutes. Remove from oven, uncover and sprinkle crushed tortilla chips and the cheeses on top of shells. Cook, uncovered, for additional 15 minutes. Top with sour cream.

COST-$12.11
The first time I made this dish, my kids actually cleaned their plates which almost never happens. These stuffed shells are so good! We normally get 6 dinners, 2 lunches and leftovers out of this dish which makes it about $0.93 per serving.

Spinach Lasagna

2 lbs ground beef ($5.98)
2 c shredded mozzarella cheese, divided ($1.16)
15 oz ricotta cheese ($1.39)
1 pkg (10oz) frozen chopped spinach, thawed and drained ($0.79)
1 c Sutter Home cabernet sauvignon wine (on hand)
2 jars (24oz each) Tomato and Basil Pasta sauce ($3.38)
12 no boil lasagna noodles ($1.42)
¼ cup shredded parmesan cheese ($1.16)

In large bowl, combine 1 1/2 cups mozzarella, ricotta and spinach; mix well and set aside. Brown ground beef and drain. Add wine; continue cooking 3 minutes, stirring occasionally. Remove from heat and stir in tomato and basil pasta sauce. In 13×9 baking dish, spread 1 cup beef-sauce mixture. Layer 4 noodles over sauce. Top with half of cheese mixture, 2 cups beef-sauce mix. Repeat layers. Top with 4 remaining noodles and beef sauce mix. Sprinkle with remaining mozzarella and parmesan. Cover with foil and bake at 350 for 40 minutes. Uncover, bake 15-20 minutes. Let stand 10 minutes.

COST-$15.28
I love Spinach Lasagna and I really love this recipe. It’s very easy and quick to throw together and the taste is out of this world. It makes a ton, we normally get 6 dinners, 2 lunches and tons of leftovers. It works out to be about $1.09 per serving. That’s a little higher than I like to spend usually but getting my kids to eat spinach is priceless. Ha!

Zesty Lime Fish Tacos

1 lb tilapia, thawed ($4.98)
2 T taco seasoning ($0.62)
1 T butter (on hand)
1 box crispy taco shells ($1.24)
1 cntr (6oz) Greek yogurt, plain ($1.18)
1 t lime juice (on hand)
1 t sugar (on hand)
¼ t salt (on hand)
4 cups coleslaw mix ($1.59)
1 medium tomato, diced ($0.74)

In a large bowl, mix yogurt, lime juice, sugar and salt. Stir in coleslaw mix and let stand for about 5 minutes. Sprinkle fish fillets with taco seasoning on both sides. Spray skillet with cooking spray and add butter. Let butter melt and add fish. Cook for 5-6 minutes on each side until flakey. Heat taco shells as directed on package. Remove fish from skillet and cut into small pieces. Scoop a layer of fish into each taco shell and add a generous topping of coleslaw mix. Top with diced tomatoes.

COST-$10.35
If you’ve never had fish tacos then you are missing out. These are delicious. My kids were not so sure the first time I made them but now they are fans! This recipe gives us 6 dinners, 2 lunches and leftovers. I usually either buy a second box of shells or we use ritz crackers for the remainder of the taco filling. It works out to be around $0.86 per serving.

Ham Casserole

1 pkg frozen broccoli, thawed and drained ($1.49)
3 cups cubed ham ($3.68)
1 can cream of mushroom soup ($0.60)
1 jar (8oz) cheese sauce ($1.67)
1 cup milk (on hand)
1 cup uncooked instant rice (on hand)

In crockpot, combine broccoli and ham. Combine soup, cheese sauce, rice and milk and pour over ham mixture. Cook on low for 4-5 hours.

COST-$7.44
I will tell you up front that broccoli in the crockpot has an odor, so be warned. If strong smells bother you then this might not be the dish for you. I have an 11 year old boy so smells are nothing new around here. Ha! The taste more than makes up for the smell with this dish. We usually get 6 dinners, 1 lunch and leftovers with this meal. It works out to be around $0.74 per serving.



Hot Fudge Cake Recipe

 
It’s no secret in my family that I love chocolate. I love it almost as much as I love wine. Almost. I found a recipe for a Hot Fudge Pie and I tweaked it a bit to turn it into a Hot Fudge Cake. I cannot even tell you how delicious this gooey chocolatey concoction turned out. Combined with hot fudge sauce and creamy vanilla ice cream…..hello yumminess.
 

 

 
Ingredients:
 

1 stick unsalted butter
1.5 squares unsweetened baking chocolate
1 cup sugar
2 eggs, beaten
1 t vanilla extract
1/4 cup all purpose flour
2 T milk

Directions:

 

Melt unsalted butter and unsweetened baking chocolate squares in microwavable bowl. Stir until smooth.

 

Combine sugar and beaten eggs together. Mix until sugar is completely incorporated.

 

Add egg/sugar mixture to the chocolate/butter mixture. Combine well.

 

 
Add vanilla and milk. Stir until combined.

 

 
Fold in flour; mixing just until no white streaks remain. Do not overbeat.

 

 
Pour into greased 8×8 baking dish and bake at 350 for 25 minutes.

 

 
Let cool slightly so it sets.  Serve with hot fudge sauce and vanilla ice cream.  And maybe keep a glucose meter and some insulin handy, just in case.

 

 
Look at all that gooey chocolatey yumminess. Divine, isn’t it? I can tell you that it tastes even better than it looks. My family devoured this in less than a hour. I know, big pack of piggies aren’t they? I even caught Ty licking the bottom of the baking dish.

 

 

One more tempting look at all those tasty layers of goodness. I think I just gained another 3 pounds from looking at this picture.

 

Hot Fudge Cake
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 stick unsalted butter
  2. 1.5 squares unsweetened baking chocolate
  3. 1 cup sugar
  4. 2 eggs, beaten
  5. 1 tsp vanilla extract
  6. 1/4 cup all-purpose flour
  7. 2 Tbsp milk
Instructions
  1. Melt the butter and baking chocolate in microwavable bowl and stir until smooth.
  2. Combine sugar and beaten eggs together and mix until sugar is fully incorporated.
  3. Add egg mixture to the chocolate mixture and combine well.
  4. Add vanilla and milk and stir until combined
  5. Fold in flour; mixing just until no white streaks remain. Do not overbeat.
  6. Pour in greased 8x8 baking pan.
  7. Bake at 350 for 25 minutes.
  8. Let cool before serving.
Notes
  1. Best when served warm with hot fudge sauce and vanilla ice cream.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


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.