Category: Budget Friendly

Posted in - Pork, Budget Friendly

Frugal Fridays: Quick Spaghetti and Meatball Calzones

Posted on by Northerly Nosh

Use your leftovers! One of my favorite things to do with my spaghetti and meatballs is to eat it on garlic bread, but here another option for me. Sorry not a freezer recipe.

Spaghetti and Meatball Calzones

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Serves 4

1 pound refrigerator pizza dough – $2.59
2 cups leftover spaghetti and meatballs, chopped – free cause you made it earlier in the week
1/4 cup leftover tomato sauce – free cause you made it earlier in the week
1/4 cup shredded mozzarella cheese – $.92

Total Cost = $3.51
Cost Per Serving = $.88

Prep Day: Make Spaghetti and Meatballs.

Serve Day: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or if you have a nonstick baking sheet, lining is not necessary.

Divide the dough in 4 equal portions. Place on a floured work surface and using a rolling pin, roll out the dough into a small round about 6 to 8 inches in diameter. Repeat with remaining pieces of dough. Set aside.

Place about a quarter of the leftover spaghetti and meatballs in the center of the dough round. Top with 1 tablespoon of sauce and sprinkle with a tablespoon of cheese. Brush the edges of the dough with a bit of water. Fold the dough over to make a half circle and crimp the edge with a fork. Place on prepared baking sheet. Repeat with remain filling and dough.

Place in oven and bake for 35 minutes or until golden brown. Serve hot with a side of tomato sauce.

Posted in - Meatless, - Pork, Budget Friendly

Frugal Fridays: Jalapeño Popper Mac & Cheese

Posted on by Northerly Nosh

Jalapeño Popper Mac & Cheese

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Serves 6

12 oz. uncooked elbow macaroni – $1.80
1 Tbsp vegetable oil – $0.02
1 clove garlic, minced – $0.08
1 cup milk – $0.25
4 oz. cream cheese – $0.93
1/4 cup grated parmesan – $0.42
1/2 cup sour cream – $0.43
1 (4 oz.) can sliced jalapeños – $0.89
1 (4 oz.) can diced green chiles (mild) – $0.89
1/4 tsp salt – $0.02
1 cup shredded pepper jack cheese – $1.25

Optional –
2 cups cornflakes plus 2 T. Butter
1 1/2 cups diced ham or kielbasa

Total = $6.98 recipe
Per Serving = $1.16 serving

Prep Day: In a medium sauce pot, cook the garlic in vegetable oil for about 1-2 minutes or just until soft and fragrant. Add the milk, cream cheese, and grated parmesan. Continue to stir and cook over medium heat until the cream cheese is warm and softened. Use a whisk to stir the ingredients together until smooth. Turn the heat down to low and then whisk in the sour cream. Drain the jalapenos and green chiles and then stir into the sauce. Taste the sauce and add 1/4 tsp of salt if needed. (Optional – Cut up ham and add to mixture.) Stir and remove from heat. Let cool and bag in ziplock. Freeze. For the pantry: Put 2 c cornflakes in ziplock bag and label. Label pasta.

Serve Day: Thaw sauce completely. Preheat oven to 350 degrees. Prepare pasta according to package directions. Meanwhile, heat cheese mixture on medium heat in saucepan. Drain pasta and transfer to large bowl, stir in cheese mixture. Lightly grease a 9×13 pan and pour in macaroni. (Optional – Melt 2 Tbsp butter and pour into bag of cornflakes, shake bag to mix. Sprinkle flakes over pasta.) Bake for 30 minutes, until heated through and bubbly.

Posted in - Red Meat, Budget Friendly, Meal Swap Recipes

Frugal Fridays: Grilled Skirt Steak

Posted on by Northerly Nosh

Grilled Skirt Steak

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Adapted from Michael Symon’s (The Chew)

Serves 8

1 1/2-2 pound Skirt Steak – $20.97
Salt and Pepper – $.02
1 cup Balsamic Vinegar – $2.15
1/3 cup Brown Sugar – $.14
2 Garlic cloves (smashed) – $.14
2 sprigs of Rosemary – $.52
1 teaspoons Chili Flake – $.35

Total Cost = $24.29
Per Serving Cost = $3.04

Prep Day: Olive Oil Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable freezer bag and pour the marinade into it. Freeze.

Serve Day: Thaw. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.