Homemade Corn Flakes

I love cereal. I used to eat cereal every day, sometimes twice a day. When I started to get away from prepared and processed foods, cereals were one of the first items to go. Since then, I thoroughly enjoy a bowl of granola in place of the preservative-riddled breakfast, but it just was not the same.

Needless to say, I was ecstatic when, in search of a simple corn chip recipe, I accidentally made homemade corn flakes. I am super excited to share this easy, delicious and preservative-free cereal option with you:

Homemade Corn Flakes

• 1 c. cornmeal
• 1 T. vegetable or olive oil
• 1/2 t. salt
• 3/4 c. boiling water

Mix all ingredients together in a bowl until completely moistened. Drop by teaspoonfuls onto heavily greased cookie sheet. Using your fingers, pat out the dough very thin. Bake at 400 degrees for about ten minutes or until golden, turning once. Allow to cool completely. (Note: they may not be crispy when removed from the oven. They will get crispier as they cool). Using your fingers, break into smaller pieces.

Serve with milk and top with sugar if desired.

Cinnamon Sugar Carrot Sticks

Frugal and healthy snacks are something that I search for constantly. I love incorporating fruits and vegetables into our menu whenever possible but sometimes children can be picky. This treat, however, has only brought smiles to my kids' faces. Best part? They love to help make them!

Cinnamon Sugar Carrot Sticks

• 4 large carrots, sliced in quarters
• 1 T. olive oil
• 1/2 t. salt
• 1/4 t. black pepper
• 1 t. sugar
• 1/2 t. cinnamon

Toss carrots in oil and sprinkle with salt and pepper. Line on a cookie sheet and bake at 375 degrees for 20 minutes, turning once. Remove from oven an immediately sprinkle with sugar and cinnamon. Best when served warm.

Enjoy watching your little ones eat veggies like candy!

Also check out my other tasty and healthy snack recipes!

Sauteed Black Beans and Cabbage

I am actually new to the world of black beans, but I am finding them just as easy to use as all of my other favorite beans. This recipe makes a great lunch, dinner or side dish. The color contrast is pleasing to the eye and the flavor is sure to hit the spot!

Sauteed Black Beans and Cabbage

• 2 T. olive oil
  
• 1 c. shredded cabbage
• 1 celery stalk, diced
• 1 c. black beans, cooked and drained
• 1/2 t. garlic powder
• Salt and pepper to taste

Heat oil in a large skillet over medium heat. Add cabbage and celery and saute until tender. Add black beans and spices and continue sauteing for a few minutes longer. Serve!

To make this a super fast and frugal meal, I pre-prepare dry black beans and freeze them. I also shred my own cabbage ahead of time and store it in small containers.

Crockpot Salmon Chowder

Because the crockpot makes meals so effortless allowing me to spend more time with my family, I am constantly on the lookout for new recipes. The most recent recipe I found proved to be much easier and tastier than I anticipated, so I am excited to share it with you:

Crockpot Salmon Chowder

• 5 c. chicken or vegetable broth
• 2 onions, chopped
• 3 carrots, diced
• 1 c. peas
• 1 c. corn
• 3 lg. potatoes, diced
• 1/2 c. uncooked brown rice
• 1/2 T. dill weed
• 1 t. salt
• 1/2 t. black pepper
• 1 lg. can salmon
• 1-1/2 c. cottage cheese
• 1/2 c. mozzarella cheese

Add broth, vegetables, rice and spices to a crockpot. Cook on low heat for 5 to 6 hours or until the rice and vegetables are tender. Add salmon, cottage cheese and mozzarella cheese and stir until melted and creamy. Cover and let cook on low for ten minutes. Serve!

Note: You can use vegetable broth and omit the salmon to make a tasty vegetarian Potato Chowder!

Lentil and Barley Salad

The warm weather is here and with that comes tons of barbecues and picnics loaded with pasta salads. Try standing out this year by skipping the pasta and reaching for barley. Way more nutritious than regular noodles, this recipe is so cheap that you can afford to make enough to feed your whole extended family, in-laws included:

Lentil and Barley Salad

• 3/4 c. lentils
• 3/4 c. barley
• 3 c. water
• 2 t. garlic
• 3 T. lemon juice
• 1 T. red wine vinegar
• 1/4 c. olive oil
• 1 small onion, finely chopped
• 1/2 t. garlic
• 1/2 t. oregano
• 1/2 t. basil
• 1/2 t. salt
• 1/4 t. black pepper

In a medium pot, bring water to a boil and add lentils, rice and 2 t. garlic. Cover, reduce heat to medium-low and simmer until fully cooked and water is absorbed (about 30 minutes). Meanwhile, in a medium bowl, combine lemon juice, red wine vinegar, olive oil, onion and seasonings. Add cooked lentils and rice to the dressing and stir to fully coat. Serve immediately or refrigerate for later use.

Peanut Butter Cocoa Cookies

I love using oats in baking because, combined with whole grain flour, it makes a delicious, heart-healthy, frugal treat. One of my favorite combinations is cocoa, peanut butter and oats so I was more than excited when I found this simple cookie recipe:

Peanut Butter Cocoa Cookies

• 3/4 c. butter, softened
• 1/2 c. peanut butter
• 1 c. sugar
• 1/2 c. brown sugar
• 1 t. baking powder
• 1/2 t. baking soda
• 3 T. vegetable or olive oil
• 1/2 c. cocoa powder
• 2 eggs
• 1 t. vanilla
• 1-1/4 c. whole wheat flour
• 2 c. rolled oats
• 1 c. nuts or chocolate chips (optional)

Beat butter and peanut butter until smooth. Beat in sugar, brown sugar, baking powder and baking soda until creamy. Add oil, cocoa, eggs and vanilla and beat until combined. Beat in as much flour as possible, stir in remainder. Fold in oats and nuts (if desired).

Drop by rounded teaspoons onto an ungreased cookie sheet and bake at 375 for 8 to 10 minutes per batch. Let cool on sheet before removing. Enjoy!

Looking for more oatmeal, peanut butter and chocolate recipes? Try these:
No-Bake Oatmeal Cookies
Monster Cookies

Salmon Pasta Salad

One of my favorite meals to whip up on nights when I have nothing else prepared is Salmon Pasta Salad. It is super fast and easy and the family just loves it! While there are many variations, here is my favorite:

Salmon Pasta Salad

• 1 box elbow macaroni (100% whole wheat)
• 2 c. mixed vegetables
• 1 can salmon, drained (14.75 oz.)
• 1 small onion, finely chopped
• 1 t. dill
• 2 T. lemon juice
• 1 c. mayonnaise

Cook macaroni per package instructions. Cook mixed vegetables in microwave or on the stove-top. Mix all ingredients together in a large bowl. Serve immediately or chill overnight.

This recipe is great when spiced up with various seasonings like oregano or Season-All Salt. You can also serve it topped with shredded cheese. If you do not have salmon in the house, tuna works as a wonderful substitute!

Lemon Cornmeal Cookies

This is the perfect recipe to whip up when you are expecting last minute company. It is incredibly simple and unique and tastes wonderful with coffee or tea. Perfect for sitting around and catching up with friends and family:

Lemon Cornmeal Cookies

• 1 c. whole wheat flour
• 3/4 c. cornmeal
• 1 c. quick-cooking oats
• 1/2 c. sugar
• 2-1/2 t. baking powder
• 3/4 t. salt
• 4 T. butter, softened
• 4 t. milk
• 1 T. lemon juice
• 2 eggs, slightly beaten

In a large mixing bowl, mix together all ingredients. Batter will be slightly crumbly. Drop by teaspoonfuls onto an ungreased baking sheet and bake at 375 degrees for 8 to 10 minutes per batch or until set. Allow to cool slightly on baking sheet before removing.

You can also sweeten them up with mini-chocolate chips or add some coconut or poppy seeds for a little flavor kick!

For more recipes, check out: A Bowl Full of Lemons

Sweet Kidney Bean Casserole

Toward the end of the month, when my cupboards start to look a little bare, I sometimes need to get really creative in order to come up with a meal to feed my family. Last month, my creativity led to a meal that my family loved and has definitely worked its way into our regular rotation. Based on a Campbell's recipe I remembered seeing years ago, I adapted this sweet, frugal and nutritious kidney bean dish:

Sweet Kidney Bean Casserole

Beans

• 1 large onion, chopped
• 4 c. kidney beans, cooked
• 1/4 c. molasses
• 1/4 c. Worcestershire sauce
• 3 T. tomato paste
• 1/4 c. brown sugar
• 1 t. salt
• 1/4 t. black pepper
• 1 t. yellow mustard

Saute onion until tender. In a greased 2-quart baking dish, mix together all ingredients.

Biscuits

• 1-1/2 c. whole wheat flour
• 1/2 T. baking powder
• 1/2 T. sugar
• 1/2 t. salt
• 1/4 t. cream of tartar
• 6 T. butter, softened
• 3/4 c. milk
• 1 c. cheddar cheese

Mix together flour, baking powder, sugar, salt and cream of tartar. Cut in butter. Add milk and mix just until moist. Drop the biscuit batter by large spoonfuls on top of the bean mixture. Sprinkle with cheddar cheese. Bake at 325 degrees for about 20 minutes or until biscuits are cooked through. Serve.

Need a casserole dish?
Try this CorningWare 2-1/2-Quart Round Casserole Dish with Glass Cover!

Lemon Bread

I am a coffee lover. But nothing makes coffee more enjoyable than a tasty baked treat so I am always on the lookout for frugal, whole grain and preferably freezable breakfast goodies. Here is my latest favorite due to its ease and flavor:

Lemon Bread

• 1-3/4 c. whole wheat flour
• 3/4 c. sugar
• 2 t. baking powder
• 1/4 t. salt
• 1 egg, beaten
• 1 c. milk
• 1/4 c. melted butter
• 2 T. lemon juice
• 1 t. finely shredded lemon peel (optional)

Combine dry ingredients in a large bowl. In a separate bowl, combine wet ingredients and lemon peel. Mix wet ingredients into dry ingredients and stir just until moistened. Pour batter into a greased bread pan and bake at 350 degrees for 50 to 55 minutes.

Optional lemon glaze: In a small bowl, combine 2 T. lemon juice and 1 T. sugar. Immediately after removing bread from the oven, brush the mixture over the top and allow bread to cool, creating a crisp lemony crust.

Spanish Rice

I love whipping up tons of Mexican recipes because they are effortlessly flavorful and incredibly cheap. One of my favorite ways to stretch every Mexican dish I make is with some Spanish Rice. It is simple, frugal, nutritious and delicious. Give my super easy version a try:

Spanish Rice

• 2 c. water or vegetable broth
• 1 c. brown rice
• 1 T. olive oil
• 1 small onion, chopped
• 1 T. tomato paste
• 1/2 c. tomatoes, chopped
• 1 t. oregano
• 1 t. salt
• 1 t. garlic

In a medium pot, bring water to a boil. Add rice, cover and reduce heat to medium-low. Let simmer for 15 minutes. Meanwhile, saute onion in olive oil until tender. Add sauteed onion, tomato paste, tomatoes, oregano, salt and garlic to rice. Stir well and cover. Continue to simmer for 15 to 20 minutes or until rice is fully cooked.

Serve alone, top with cheese for a side dish or pair it with Homemade Refried Beans for a world-class burrito filling!

This recipe freezes wonderfully. Make in individual-sized portions or meal-sized batches to freeze for quick reheating later.

Baked Lentils and Rice

I love lentils. I love rice. Put them together and you have one of the cheapest recipes you can find without sacrificing nutrition. Give this recipe a try to turn these two incredible ingredients into a super simple meal that anyone can whip up:

Baked Lentils and Rice

• 3 c. chicken or vegetable broth
• 3/4 c. lentils, uncooked
• 1/2 c. brown rice, uncooked
• 1 medium onion, diced
• 2 carrots, chopped
• 1 t. garlic
• 1 t. oregano
• 1/2 t. basil
• 1/2 t. salt
• 1/4 t. black pepper
• 1/4 t. rosemary (optional)

Combine all ingredients in a lightly greased 9" x 13" baking dish. Cover with foil and bake at 325 degrees for 1-1/2 hours, or until rice is cooked and liquid is abosorbed.

This recipe is incredibly easy but does require a bit of cooking time. I recommend preparing it and freezing it for a super simple meal later!

Ginger Chickpeas and Rice

Chickpeas are a healthy and frugal bean that tend to be forgotten, except for in hummus. Because of their mild flavor, they are incredibly versatile and can add variety to any monthly menu plan. To give them some zest and create a delicious and low-cost meal, try this simple ginger and rice dish:

Ginger Chickpeas and Rice

Chickpea Marinade

• 1/2 lb dried chickpeas, soaked
• 3 T. olive oil
• 2 T. lemon juice
• 1/2 t. garlic
• 1 T. ginger
• 2 t. red wine vinegar
• 1 T. soy sauce

Boil chickpeas for 1 to 1-1/2 hours or until fully cooked. In a large bowl, combine remaining ingredients. Stir in chickpeas. Cover and refrigerate for one hour. Meanwhile...

Rice

• 1 c. brown rice
• 2 c. chicken or vegetable broth
• 1 T. olive oil
• 1/2 c. mushrooms, chopped
• 1 onion, chopped
• 2 T. soy sauce
• 1 t. ginger

In a medium saucepan, stir together rice and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until rice is fully cooked and liquid is absorbed. In a saucepan, sautee mushrooms and onions until tender. Stir mushrooms, onions, soy sauce and ginger into rice.

Pour chickpeas (including marinade) into the rice mixture. Stir and serve.

This is a great recipe to freeze for future meals as it does not change texture nor lose flavor. Simply reheat on the stovetop or in the microwave.

Beef and Rice Skillet

While I love casseroles, they can take over an hour to prepare so when I am limited on time, I prefer to whip up a skillet. Flavorful, frugal and easy-to-freeze, nothing beats a homemade preservative-free meal that puts any Hamburger Helper to shame:

Beef and Rice Skillet

• 1 lb. hamburger
• 1 large onion, chopped
• 4 c. beef or vegetable broth
• 2 c. uncooked brown rice
• 1-1/2 t. yellow mustard
• 1 t. salt
• 1/2 t. black pepper
• 2 tomatoes, chopped
• 1 c. cheddar or Monterey Jack cheese

Cook hamburger and onion until hamburger is browned and onion is tender. Stir in broth, rice, mustard, salt and pepper. Bring to a boil then reduce heat and simmer, covered, until liquid is absorbed and rice is cooked (about 25 to 30 minutes). Stir in tomatoes and sprinkle with cheese. Cover and remove from heat. Let stand until cheese is melted.

Serve or freeze for an easy meal later!

Baked Apple Oatmeal

Nothing is better for breakfast than oatmeal, but the same old bowl can grow boring. Try switching up your mornings with this simple and frugal recipe that is sweet enough to double as a heart-healthy dessert your children are sure to ask for:

Baked Apple Oatmeal

• 2 eggs, beaten
• 1/8 t. salt
• 2 t. cinnamon
• 1/2 c. brown sugar
• 4 c. milk
• 2 c. rolled oats
• 3 apples, sliced (with or without skin)

In a large bowl, mix together all ingredients. Pour into a lightly greased 9" x 13" baking dish. Bake at 350 degrees for 40 minutes or until oatmeal is set.

Serve with milk for a tasty breakfast or whipped cream for a healthy dessert.

For more great recipes, check out: Nifty Thrifty Things, It's a Keeper and Stuff and Nonsense

Lentils and Biscuits with Gravy

Biscuits and gravy is a very common low-cost dish but I like to take it one step further in frugality by substituting the meat with lentils. My family loves this meal so much that I shoot to make it once or twice a month. Serve with a vegetable on the side and this meal becomes an incredibly healthy and filling recipe that even your husband will scarf down:

Lentils and Biscuits with Gravy

Biscuits

• 3 c. whole wheat flour
• 1 T. baking powder
• 1 T. sugar
• 1 t. salt
• 3/4 t. cream of tartar
• 3/4 c. butter (softened) or shortening
• 1-1/4 c. milk

Preheat the oven to 450 degrees. Combine the flour, baking powder, sugar, salt, and cream of tartar in a large bowl. Cut in butter/shortening with a pastry blender or fork until it resembles coarse crumbs. Make a well in the center and add the milk all at once. Stir just until moistened (will be lumpy). Drop the dough in large spoonfuls onto a greased baking sheet. Bake for ten minutes or until cooked through. Makes about 12 biscuits.

Lentils and Gravy

• 4 T. butter
• 4 T. flour
• 2 c. beef broth or 2 cubes bouillon dissolved in 2 c. water
• 1/2 t. garlic
• 1/8 t. black pepper
• 1/2 lb. lentils, cooked

In a medium saucepan, melt butter over medium-high heat. Whisk in flour. Whisk in beef broth. Add garlic and black pepper. Continue cooking over medium heat until thick and bubbly, stirring often. Stir in lentils.

Serve lentils and gravy over biscuits.

You can also make the biscuits and lentils ahead of time and freeze them to make this meal easier. I do not recommend freezing the gravy as it is flour based and will change texture drastically.

If you like this meal, also check out my Chicken and Biscuits with Gravy recipe!

For more great recipes, check out: It's A Keeper

Homemade Chewy Granola Bars

I love granola but I love granola bars even more. Tons of people agree that they are the perfect convenient snack when you are on the go. Most children love them and they are healthy, especially when made from scratch. You can add dried fruit for a tasty kick or some chocolate to satisfy that sweet tooth.

No matter what flavor you fancy, I have found the following recipe to be the easiest of them all taking only a few minutes to throw together:

Homemade Chewy Granola Bars

• 3/4 c. butter, softened
• 1/2 c. honey
• 1/3 c. brown sugar
• 1 t. vanilla
• 1 c. whole wheat flour
• 1 t. baking soda
• 4-1/2 c. rolled oats
• 1 c. chocolate chips, dried fruit, nuts or a combination

Using a mixer, beat together butter, honey, brown sugar and vanilla until smooth. Add flour and baking soda. Stir in oats (I prefer mixing the oats in with my hands, a great activity for the kids!). Stir in chocolate chips or whatever you choose.

Prease into a lightly greased 9" x 13" baking dish. Bake at 325 degrees for 18 to 20 minutes or until edges are lightly browned. Remove and cool slightly. Using a cup, press the granola flat then allow to finish cooling. Cut into bars with a sharp knife.

Enjoy a healthy and preservative free snack on-the-go!

For more great recipes, check out: Nifty Thrifty Things, Comfy in the Kitchen, Life As Mom and The Peaceful Mom

Seasoned Barley and Vegetables

A lot of times my side dishes consist of rice and pasta, but every now and then I like to spice things up a little bit with a different accent. While barley is usually reserved for soups, it also makes a wonderful, frugal and super healthy addition to any meal. This recipe is extremely simple and your family is sure to enjoy the change:

Seasoned Barley and Vegetables

• 1 c. barley
• 2 c. beef broth
• 1 c. mixed vegetables
• 1 t. oregano
• 1 t. garlic
• 1/2 t. black pepper

Throw all the ingredients together in a medium pot and bring to a boil. Boil for two minutes, stirring often. Reduce heat to low, cover and simmer for 25 to 30 minutes or until barley is soft. Serve.

Tasty and frugal side dishes do not get much easier than that!

Looking for more easy and tasty side dishes? Check these out!

Sauteed Cabbage and Mushrooms

Herbed Pasta Primavera

Linguine with Capers

Apple Flautas

When I was a child, if you asked me what my number one treat was, I would have answered Apple Flautas. The smell of them baking used to fill the house alerting my sister and I of the delicious dessert ahead. Now that I am the mother whipping up the treats, I still cannot help but get excited about the sensuous aroma wafting from the oven. Easier than an apple pie and twice as delicious, here is my recipe for this from-scratch treat:

Apple Flautas

• 12 tortillas, homemade or store-bought
• 8-10 apples, peeled and thinly sliced
• 1-1/2 T. lemon juice
• 1 c. sugar
• 1/4 t. salt
• 1/2 t. cinnamon
• 1/4 t. nutmeg
• 1/4 c. cornstarch
• 1-1/2 c. cold water
• 2 T. butter, melted
• Additional cinnamon and sugar

In a bowl, combine apples and lemon juice. In a large pot, stir together sugar, salt, cinnamon, nutmeg and cornstarch. Whisk in cold water and bring to a boil. Boil and continue whisking until thickened. Turn heat down to medium and add apples. Cook, stirring often, for 8 to 10 minutes or until apples are soft.

Spoon filling onto tortillas and roll them. Place them in a row, sides touching, in a lightly greased baking dish. Brush tops with butter and lightly sprinkle with additional cinnamon and sugar. Bake at 325 degrees for 25 to 30 minutes or until tortillas are slightly crisp and filling is bubbly. Serve!

If you would like, you can make the filling in large batches and freeze for future use in flautas, pies or tarts.

For more great recipes, check out: Everyday Tastes and Comfy in the Kitchen

Burger and Broccoli Casserole

Casseroles are one of the easiest, healthiest and most frugal dinner options. They are a great way to stretch meat while still serving a hearty and tasty meal. While casseroles come in all shapes and sizes, here is one of my personal favorites:

Burger and Broccoli Casserole

• 1-1/2 c. rice
• 1/2 lb. hamburger
• 1 onion, chopped
• 2 c. broccoli, frozen or fresh
• 2 T. butter
• 1-1/2 T. flour
• 1-1/2 c. milk
• 2 c. cheddar cheese

1. Cook rice per package instructions. In a skillet, cook hamburger and onion until hamburger is browned and onion is tender.
2. In a medium saucepan, melt butter over medium heat. Whisk in flour then immediately whisk in milk. Continue stirring and cooking over medium heat until slightly thickened. Pour over rice then add broccoli and mix together.
3. Grease a 2 quart casserole dish. Spread hamburger and onion on the bottom of the dish. Sprinkle half the cheese over the hamburger. Pour rice and broccoli mixture over the top. Sprinkle with remainder of the cheese.
4. Cover with foil and bake at 350 for 20 minutes. Uncover and bake for an additional 5 to 10 minutes or until cheese is slightly browned. Serve.

This recipe is an easy meal to freeze, especially in serving-sized portions. To make it even more frugal, try stretching the hamburger with lentils or omit the burger all together and use only lentils.

Follow me on Pinterest for more tasty and frugal recipes!

Also check out Everyday Tastes and Nifty Thrifty Things for more great recipes.