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1-Hour Freezer Cooking: Frittatas!

1-Hour Freezer Cooking: Frittatas!
Serves 6
Good morning, savvy savers! On this fine Saturday morning, I wanted to share with you my recipe for Freezer-friendly Breakfast Frittatas! What’s awesome about this recipe is its versatility, as it can be cooked quiche-style in a terrine pan, an omelet pan, or in a mini-cupcake wrapper style! Everything for this recipe you will more than likely have on hand. My version, the delicious morsel you see below, its ingredients came solely from the Dollar Tree; I use frozen trinity mix, frozen peppers and onions mix, frozen spinach blocks, and canned tomatoes all from the Dollar Tree. This recipe will cost $5.00, and will feed six! Keep in mind, this recipe, using disposable pans, can be made ahead of time, frozen, and served later, or prepared ahead, and then baked-off right before eating. In addition, I wanted to add that I pair this with fresh fruit and juice for a breakfast, or brunch, worth getting up in the morning for!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 4 large eggs
  2. 1/8 cup red pepper, diced
  3. 1/8 cup green pepper, diced
  4. 1/2 tomato, diced
  5. 1/2 package frozen spinach, thawed
  6. 1/4 cup cubed cooked ham (or bacon)
  7. 1/4 cup grated cheddar cheese
  8. 1/4 cup milk, or half and half
  9. Pinch of parsley
  10. Salt, pepper to taste
Instructions
  1. Beat eggs with wire whisk; add rest of ingredients to taste.
  2. Spray 8- inch skillet, pan, or glass baking dish with butter-flavored Pam and heat over medium flame.
  3. Combine eggs, seasoning, and milk. Set aside two minutes to rest.
  4. Fold in peppers, onions, spinach, tomatoes, ham, and cheddar.
  5. Do not stir mixture.
  6. Cook on stove top, on medium flame, for two minutes, then transfer to over for 15 minutes at 350 degrees.
  7. Remove frittata from pan when sides are a golden, bubbly brown.
  8. Carefully slide frittata onto plate. Serve with picante sauce, if desired.
To Freeze
  1. Place Frittatas to cool on rack for one hour. Once cool, cut into wedges and freeze in quart-size baggies for up to six months!
  2. Enjoy!
The LadyPrefers2Save https://theladyprefers2save.com/
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Making More Out Of Monday Meals: DIY Brown Sugar!

Making More Out Of Monday Meals
Serves 12
With the holidays vast approaching, many of us will be in wanting need of brown sugar! With this in mind, here is a quick DIY version! Enjoy!
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Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Ingredients
  1. 1 Cup Granulated Sugar
  2. 1 Tablespoon Molasses
Instructions
  1. To make brown sugar you need one cup of white sugar and one tablespoon of molasses.
  2. Cream the two together
  3. This can be done faster with an electric mixer.
  4. With the mixture completely incorporated, its completely ready for use!
  5. Store in a sealed, air tight container, or frozen in snack baggies for up to a year!
Notes
  1. I use a hinged jar from the dollar tree for storage! Enjoy!
The LadyPrefers2Save https://theladyprefers2save.com/
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Making More Out of Monday Meals: Blanch & Shock Veggies!

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Calling all Stockpilers! For this weeks Making More Out of Monday Meals, I wanted to post about one of my favorite ways to save money while stockpiling, blanching and freezing vegetables, otherwise known as Blanch and Shock Vegetable preservation!

By blanching and flash-freezing your vegetables, you will be able to save 90% off of your produce bills! If you watch your weekly sales ads, and purchase vegetables on promotion, and take a portion of all fresh produce, and freeze these goods, you will never be without health, life saving vegetables!

Here’s how to make them:

  1. Take your vegetables, and prep them; wash, sort, inspect, and chop your vegetables.
  2. Prepare a pot of salted water; use 1/2 teaspoon of salt per half gallon of water.
  3. Bring water to a boil.
  4. Put your vegetables in the boiling water for 3 minutes, no more no less; use a kitchen timer for this process.
  5. While your water is boiling, take a separate bowl, and fill it with ice.
  6. After 3 minutes, using a strainer, transfer your blanched produce to your prepared ice bath; soak vegetables in the ice bath for another 3 minutes, timed. The ice water will stop the internal cooking process, and flash-freeze the produce.
  7. Strain, then drain your vegetables.
  8. Place the produce in pre-marked and dated baggies, then freeze!
  9. Enjoy your produce savings!

Please note, this will preserve veggies for up to one year in a deep freeze, and when ready to use in a recipe, allow to thaw for 2-3 hours, per baggie! 

 

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Easy Moroccan Tagine Chicken Recipe!

Easy Moroccan Tagine Chicken Recipe!
Serves 8
This afternoon I wanted to share with you all another one of my favorite crockpot recipes, my Crock Pot Moroccan Chicken Tagine! This recipe is simple to make, and if I am planning to make this recipe, I will shop around for the best deal on the apricots, ginger, and chickpeas! I generally am able to find the rice and other spices at my local Dollar Tree, and use chicken from Zaycon. I can make this dish for under $9.00, and it feeds eight! This exotic Moroccan dish will satisfy palettes of all shapes and sizes!
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Prep Time
30 min
Cook Time
4 hr
Prep Time
30 min
Cook Time
4 hr
Ingredients
  1. 6 boneless, skinless chicken breasts
  2. 1 tablespoon flour
  3. 2 large onions, chopped
  4. 4 garlic cloves, minced
  5. Olive oil for sautéing
  6. 1 teaspoon powder; fresh is also yummy if available
  7. 6 ounces dried apricots
  8. 2 tablespoons tomato paste
  9. 2 (14 ounce) cans of diced tomatoes
  10. 2 (14 ounce) cans of chickpeas
  11. 3 tablespoons honey
  12. 4 cups chicken stock; you can make your on a dime by boiling leftover poultry bones.
  13. 1 teaspoon turmeric
  14. 1 teaspoon ground coriander
  15. 1 teaspoon ground cinnamon
  16. 1 teaspoon ground cumin
  17. A small pinch cayenne pepper
  18. Salt and pepper, to taste
Instructions
  1. In a frying pan, saute onions and garlic in olive oil in a frying pan over medium heat until softened.
  2. Pour 2 cups chicken stock into the onion and garlic mixture, and whisk in flour steadily to avoid clumps.
  3. Whisk in honey and tomato paste; continuing to whisk as you go.
  4. Add spices and ginger.
  5. In a small bowl, dice your tomatoes, then fold them to your cooking mixture.
  6. Pour this mixture into a crockpot.
  7. Carefully add your chicken to the crockpot; center the chicken on the sauce.
  8. Add your chickpeas and apricots.
  9. 9) Stir the mixture.
  10. Cook on high for 4 hours.
  11. One hour before serving, pour 2 cups reserved stock into a rice cooker, and cook your rice until tender; folk-fluff rice before serving. Couscous can also be used with this dish.
  12. Serve the Tagine on top of rice, served with flat bread or rolls, garnishing with apricots, if desired.
  13. Enjoy!
Notes
  1. This meal is an easy as it is exotic, and will surely be a crown pleaser at upcoming holiday meals, potlucks, or family get-togethers! Enjoy!
The LadyPrefers2Save https://theladyprefers2save.com/
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Throwback Thursday: Ms. Carol’s Pineapple Upside Down Cupcakes!

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Ms. Carol's Pineapple Upside Down Cupcakes!
Serves 12
Hello again, savvy savers! For this weeks Throwback Thursday, I wanted to share one of my favorite recipes as a child in the 1990's, that of Ms. Carol's Pineapple Upside Down Cake! This recipe was my Grandmother, Ms. Carol, and she would often make it for me when I had a school event, and I would love coming home to our home smelling of warmed brown sugar, pineapple, and cherries! What's really neat, is my grandmother would make this recipe, mini-me sized, as smaller, handheld cupcakes for me, and that's how I continue to make this recipe as well! So, without further ado, Ms. Carol's Pineapple Upside Down Cupcake Recipe!My Grandmother, Ms. Carol's, down home recipe for Pineapple Upside Down Cake, a recipe that is simple to make, freezes well, and can be served warm or cold, and is always a treat!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 6 tablespoons butter, cubed
  2. 1 cup packed light brown sugar
  3. 2 tablespoons light corn syrup
  4. 1 small pineapple, peeled, cored, spiral sliced
  5. 12 maraschino cherries
  6. 3 eggs
  7. 2 cups sugar
  8. 1 cup canola oil
  9. 1 cup (8 ounces) sour cream
  10. 2 teaspoons vanilla extract
  11. 2-1/2 cups all-purpose flour
  12. 1/2 teaspoon baking powder
  13. 1/2 teaspoon baking soda
  14. 1/2 teaspoon salt
  15. Whipped topping
Instructions
  1. Line the bottom of 12 greased jumbo muffin cups with cupcake liners
  2. In a small saucepan, melt butter over low heat
  3. Slowly, stir in brown sugar and corn syrup
  4. Cook, while continuously string over medium heat for four-six minutes
  5. At this point, the sugar is dissolved into a syrup
  6. Remove the sauce pan from heat.
  7. Spoon 1 tablespoonful iof the syrup mixture into each muffin cup
  8. Next, top each cupcake with a pineapple slices, cut into slices to resemble a star, and a single cherry in the center
  9. Meanwhile, in a large bowl, Cream two eggs and sugar until thick
  10. Now, fold in the oil, sour cream and vanilla until smooth
  11. In a separate bowl, combine the flour, baking powder, baking soda and salt
  12. Then add the dry ingredients into egg mixture, and mix well
  13. Returning to the muffin cups, add the batter to each cup until the cups are two-thirds full
  14. Bake the cupcakes at 350° for 28-32 minutes
  15. Cupcakes will need to be cool for 5 minutes on stove top
  16. After five minutes, transfer cupcakes to wire racks to cool completely
  17. Garnish each cupcake with whipped topping
  18. Enjoy!
Notes
  1. This recipe will yield 1 dozen cupcakes. The cupcakes can easily be frozen, for up to six months, in liners and double freezer bags. Enjoy!
Adapted from Carol Overstreet
Adapted from Carol Overstreet
The LadyPrefers2Save https://theladyprefers2save.com/

 

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Chocolate Cherry Cordial Checkerboard Cake Recipe!

Good afternoon, savvy savers! This afternoon I found my family a bit down in the dumps, this combined with my needs to prepare a menu and plan meals for the week, and as I had already completed my coupon shopping this morning, left me in need to find something to cheer my family up without leaving my home, or kitchen, for that matter! Voila! A one-bowl chocolate cake recipe! Most of you, like myself, will have most of these ingredients on hand, and the end result is amazing! I also am a fan of any cake preparations that requires one bowl, and I surely do not feel like emptying the dishwasher at present!

Why call it Chocolate Cherry Cordial Checkerboard Cake? Because it is essentially a Cupboard Clearing Cake. Topped with, you guessed it, Oreos. In a checkerboard pattern. Simple. Easy. Fun. This cake is sure to cheer up even the grumpiest gus. If you’re looking for a recipe to whip up this season, be sure to check out my recipe below:

Cupboard Clearing Cake:

Ingredients: 

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1) Preheat oven to 350 degrees F (175 degrees C).
2) Grease and flour two nine inch round pans.
3) In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, mix for 2 minutes on medium speed of mixer.
4) Stir in the boiling water last. The batter will be thin. Pour evenly into the prepared pans.
5) Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
6) Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Ingredients for Icing and Assembling Cake:
2 3/4 cups confectioners’ sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1/2 cup Nutella
1 can cherry pie filling
Oreo cookies, or other cookies on hand.

Directions: for Assembling
1) In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
2) Next, in a large glass bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk.
3) Blend in vanilla. Beat until light and fluffy; adjust consistency with more milk or sugar if needed.
4) Fold in Nutella, and let icing rest in bowl, at room temperature for five minutes.
5) Place 1 cake round on cake stand, adding half the contents of one can of cherry pie filling on top, then top with second cake round.
6) Ice cake, then place remaining cherry pie filling centered on top of the cake, when finished crumble Oreos around the top, and reserve several to rim bottom of the cake.

Enjoy!

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eMeals Ham, Kale & Navy Bean Stew Recipe!

 

Good morning, savvy savers!  Today I wanted to post again about on of the diet strategies I have implemented into my new diet and healthier lifestyle, eMeals! The folks at eMeals have graciously allowed me to partake in a free one-years subscription of their service, and I will be including these meal options into my current healthy lifestyle strategy, and I also wanted to bring you, my readers, information on their services as well. I recently came across a great eMeals recipe,  Ham, Kale & Navy Bean Stew, and wanted to share this with you all!

This meal, part of a slow cooker eMeals meal plan, which feeds a family of 6 affordably, and is a part of a meal plan which feeds each person for only $2.86/person per meal; there are also several other plans available for smaller families as well, which are sure to appeal to a broad range of tastes and preferences.

This delicious Ham, Kale and Navy Bean Stew is served over homey Cheese Grits, and appears on this week’s  Slow-Cooker Classic Meal Plan. Our team devoured the leftovers for lunch, and it would freeze perfectly. If you’re interested in learning more about the convenience of year-round slow-cooker cooking, check out the meal plan here.

Without further ado, here’s this awesome recipe:

STEW:

  • 6 carrots, thinly sliced
  • 1 onion, chopped
  • 1 lb potato, peeled and cubed
  • 2 (15-oz) cans navy beans, drained and rinsed
  • 1 (16-oz) package chopped kale (or collard greens)
  • 1 (28-oz) can fire-roasted diced tomatoes
  • 1 (16-oz) package fully cooked cubed ham
  • 1 (32-oz) carton chicken broth

GRITS:

  • 2 cups uncooked quick-cooking grits
  • 1 (8-oz) package shredded sharp white Cheddar cheese
  • 2 tablespoons butter

Instructions:

For Stew:

  1. Combine carrots, onion and potato in a 5- to 6-quart slow cooker.
  2. Top with beans, kale, tomatoes and ham; pour in broth.
  3. Cover and cook on LOW 8 hours or until vegetables are tender.
  4. Stir in salt and pepper to taste.
  5. For Grits: Cook grits according to package directions; stir in cheese and butter until blended and smooth.
  6. Serve stew over grits.
  7. Enjoy!

In accordance with FTC Guidelines: I hereby disclose that I received complimentary products from the company being reviewed above, in exchange for my honest opinion and review of my experience.  I was not compensated for this review, but received a free membership. All opinions in the post are 100% my own. Individual results or experiences may vary. Please consult your physician, dietitian, or diabetes specialist before starting any diet. You can obtain more details information about the company, its products, and policies by visiting their respective websites, which will be linked above.

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