The FReeper Canteen Presents:Gourmet Cookin’ on A Shoestring!

Serving the best troops & veterans on the planet! | Canteen Crew

[MS.BEHAVIN]

The FReeper Canteen Presents:


Gourmet Cookin’ on A Shoestring!

(and helpful dollar stretching tips!)

Good evening, everyone!

Tonight we’re going to share budget friendly wonderful recipes and dollar stretching tips!

I’ll start off with a few, and hope you guys will chime in!

Chicken is versatile, and good for you! It adapts well to so many dishes!

Here’s a favorite of mine:


Chicken Tacos

Ingredients

6 Skinless, Boneless Whole Chicken Breasts, halved
4 cups Fat-Free Low-Sodium canned Chicken Broth
1 whole Jalapeño Chile Pepper
2 large Garlic Cloves, crushed
1/2 teaspoon Crushed Dried Oregano Leaves
1/4 cup Medium or Hot Taco Sauce
2 tablespoons Fresh Lime Juice
24 Taco Shells or Small Tortillas

Condiments:

1 small Iceberg Lettuce, finely shredded
4-5 small Plum Tomatoes, diced
2 cups Fat-Free Sour Cream
1 cup Fresh Cilantro, finely chopped

Preparation:

1. Trim fat from chicken breasts.

2. Rinse chicken breasts thoroughly and pat dry.

3. In large, deep pan or cast iron skillet, bring chicken stock, chili pepper, garlic, and oregano to boil.

4. Reduce heat to low and add chicken. Simmer, uncovered until chicken is opaque, approximately 10 minutes.

5. Remove from heat, and cool 15 minutes.

6. Shred chicken.

7. Mix taco sauce and lime juice together in small bowl.

8. Pour taco sauce mixture over chicken and toss.

9. Place chicken on serving platter. Cover with foil to keep warm.

10. Warm taco shells or tortillas. Place in serving bowl. Cover with kitchen towel to keep warm.

11. Make individual tacos or serve buffet style with condiments and side dishes.

Variations and Recipe Ideas:

Serve with condiments, refried beans and a nice Mexican style rice dish.

From Taco Recipes.net

*Note*
Save the broth from the chicken for a soup base, or freeze in ice cube trays for recipes that call for small amounts of chicken broth!~

Go meatless a few nights a week! Serve this wonderful casserole with a nice salad, some good bread, and you’re good!

Broccoli Cheese Puff

Ingredients

* 5 tablespoon(s) butter or margarine

* 6 tablespoon(s) all-purpose flour
* 1/2 teaspoon(s) salt
* 1/8 teaspoon(s) ground red pepper (cayenne)
* 2 1/4 cup(s) whole milk
* 8 ounce(s) (2 cups) shredded sharp Cheddar cheese
* 2 box(es) (10 ounces each) frozen chopped broccoli, thawed and squeezed dry
* 7 large eggs, separated
* 1 1/2 cup(s) coarse soft fresh bread crumbs, from 3 slices firm white bread

Directions

1. In 4-quart saucepan, melt 4 tablespoons butter over medium-low heat. Stir in flour, salt, and ground red pepper until blended; cook 1 minute, stirring. Gradually stir in milk; cook until mixture boils and thickens, stirring frequently. Stir in Cheddar; cook just until melted. Remove from heat. Stir in broccoli.

2. In small bowl, with fork, lightly beat egg yolks. Stir in about 1/2 cup cheese sauce. Gradually pour egg-yolk mixture into cheese sauce, stirring rapidly to prevent curdling. Cool slightly.

3. Meanwhile, preheat oven to 325º F. Grease shallow 3 1/2-quart ceramic casserole or 13” by 9” glass baking dish. In microwave-safe small bowl, heat remaining 1 tablespoon butter in microwave oven on High 15 to 20 seconds or until melted, swirling bowl once. Add bread crumbs; stir until well combined.

4. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one third of whites into cheese mixture. Fold cheese mixture gently back into remaining whites.

5. Pour mixture into prepared casserole. Sprinkle crumb mixture on top. Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Serve immediately.

Fastest Peanut Butter Cookie Recipe On The Planet!

Simple Peanut Butter Cookies

Ingredients

Makes 10

* 1 cup granulated sugar
* 1 cup peanut butter (crunchy or smooth, all natural)
* 1 egg

1. Preheat the oven to 350 F

2. Combine all the ingredients in a bowl

3. On a lightly greased cookie sheet, drop tablespoons of dough and press it down in a criss-cross pattern with a fork

4. Bake 10 minutes

5. Let it cool on the cookie sheet until they have firmed up a little, and then transfer to a rack to cool completely. Or, there’s always the option of eating it warm with a cold glass of milk!

Fun to make, and the little ones can help!

from itsthefood.wordpress.com

Here’s a few money saving kitchen tips:

When there’s a little bit of mustard left in the bottom of a jar, don’t throw it out. Instead, toss in a few ingredients and make a tangy vinaigrette right in the container. A crushed garlic clove, some chopped fresh herbs like Tarragon and minced shallot will add the right flavor.

Pour in Balsamic vinegar, season with salt and pepper and shake. Add olive oil (3 parts oil to one part vinegar) shake again to emulsify the dressing. Pour over your favorite salad.
Will keep in the fridge tightly sealed, for one week.

From Martha Stewart.

Don’t throw out stale bread!

Recycle leftover starchy carbohydrates such as bread, crackers, rolls, cereal or croutons. Fresh breads often need to be eaten within 24 hours before becoming stale. If you have any of these items that may be getting stale or have been sitting around too long, put them to work! In a large tin or roast pan, combine the items and put them in the oven at 350 degrees for about 20 minutes. This will toast the combined items. Let everything cool and put them in the food processor to make bread crumbs. You can include spices such as salt, pepper, parsley, oregano or dill weed to give them a little extra flavor. If you have an abundance of bread crumbs, separate them into several containers to create separate flavors such as plain, seasoned, or spice up a batch with chili, mustard or wasabi powder.

From:http://www.ehow.com/how_6061527_make-gourmet-meals-budget.html

Come share your budget friendly recipes and tips! Have fun!




The Canteen is a place for our Troops and their
families to rest, relax, and relate.
Please leave thy politics at the door.
A gentle reminder from Ms. B~

[AZamericonnie]

They just posted it tonight Conor. I hoped you would see it.

Most definatly sharable worthy!

God bless all who serve.

[mylife]

I like them the best.

They just dont work so swell at work in the microwave LoL

[MS.BEHAVIN]

Oh..
I could almost smell that cooking!
Thanks, Connie!
*HUG*

[MS.BEHAVIN]

*smooch*
Thank you, Sis!
Got a recipe to share?
I know you are a wonderful cook!

[ConorMacNessa]

I snagged that video and posted it on Marines - Together we served website. The present Company Gunny for Lima 3/5 is a poster on that site and I am in touch with him on a regular basis. 3/5 is making history today as it did at Belleau Wood.

Lamh Foistenach Abu!

[MS.BEHAVIN]

*courtsy*
I am well, if a little spacey this evening.
Trying a new med for RSD..
Thankee for the service of thy knights and mean-at-arms!
How dost thou fare this eventide?

[luvie]

...Mr & Mrs Alfa!
Hope you have many more!

[ConorMacNessa]

I fare well thank thee!

Lamh Foistenach Abu!

[AZamericonnie]

I do remember our Conor served proudly & valiantly in that unit Bigs & thank you for the reminder.

That unit is expeted home soon & someone I love is with them so I have been following them closely.

The Marines there have made amazing progress in the region haven’t they!

[Trillian]

Whenever I make chicken or a meat dish I use the leftover fat/bones to make stock.

For chicken stock:
Chicken fat/bones, bay leaves, thyme, sage, salt, pepper, parsley, celery salt, onions, garlic, celery, carrots and enough water to fill your stock pot.
Simmer for a couple of hours on low and then cool. Drain into containers and freeze. I freeze them into 2 cup containers and then use them for soups and gravies.
I love using 1-2 frozen containers for minestrone or zucchini soups especially.

For beef stock:
Beef bones/fat, parsley, garlic, onions, carrots, celery and water.

Sometimes I have the stock with a little pastina and parmesan cheese. Yummy comfort food and the kids love it.

[Kathy in Alaska]

Be back shortly...I am on my way home.

[MS.BEHAVIN]

Here's some handy kitchen tips:

Cabbage Rolls Tips:

Wash cabbage heads, pat dry then wrap well in plastic and place in freezer a couple days before you plan on making stuffed cabbage rolls. Thaw the cabbage heads in the fridge one full day before preparation. When the cabbage is thawed the next day, you’ll find the cabbage leaves will come off the head easily and roll nicely. Another method you could try: Microwave cleaned cabbage head on low heat setting for 10 minutes. Once cool enough to handle, peel leaves off. If you find the cabbage leaves aren’t as supple once you’re down a few layers, reheat for a few more minutes as needed.

Ripen Peaches:

Fill a box with peaches and cover them with newspaper to speed up the ripening process. To store in the freezer, slice the washed peaches into chunks, sprinkle on some lemon juice and pack them in freezer bags. A pound of peaches equals 4 cups sliced peaches (approximately). More wonderful tips here:

http://tipnut.com/handy-tips-kitchen/

It's a fun site!
Enjoy!

[MS.BEHAVIN]

I do, too!
Leftover au jus from a beef pot roast makes a WONFERFUL French Onion Soup!

[dennisw]

And you know why... because food gets nuked from the inside out in a microwave.

[mylife]

Starting with the bones puts it over the top

[MS.BEHAVIN]

Sure does!
YOM!!

[MS.BEHAVIN]

Here’s fun site for leftover recipes!

http://teriskitchen.com/leftovers/meats-1.html

[mylife]

Yeah, it aint the same as a skillet

[AZamericonnie]

I snagged that video and posted it on Marines Together we served website.

Oh good Connor...the more exposure the better.

3/5 is making history today as it did at Belleau Wood

Indeed it is.

[AZamericonnie]

?