I love Huevos Rancheros, but don’t often have the time to make them for breakfast. This “to-go” version is a great alternative that also makes for a yummy, healthy lunch.
- 2 large eggs
- salt and pepper to taste
- 2 Tbsp canned black beans (or other beans you liked)
- 1 Tbsp chunky salsa, any you like
- 1 Tbsp shredded cheese, any you like
- 1 whole wheat (or other healthy choice) 8″ size tortilla (warmed in oven or dry skillet if you like)
Whisk the eggs, salt and pepper together in a bowl.
Put non-stick skillet (or skillet sprayed with cooking spray) on medium heat.
Pour egg into skillet and cook, stirring occasionally, until set up, then add the black beans, stir and remove from heat.
Add salsa and shredded cheese, and fold into eggs.
Place the tortilla on a plate, add the egg mixture from skillet, and roll the tortilla up burrito style, tucking in the bottom and rolling up tightly. Wrap in parchment paper or waxed paper to take with you.
Makes 1 good sized serving.
Increase the ingredients (double, triple, or more) to make more than a single serving.
You can easily modify this recipe by adding cooked turkey sausage, chopped avocado etc.
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Preparing healthy food for my family while still staying within a budget can be hard. To make things simpler, I’ve done a little bit of research to figure out which budget friendly foods are ALSO healthy. Once I had my list created, I started to gather some of my favorite recipes together so I we wouldn’t get bored eating the same old beans, rice & eggs and I’m happy to share it with you today…
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This is one of my favorite “go-to” recipes when I don’t know what to make for dinner. Everyone likes it and it’s very fast to make. I also almost always have everything in the kitchen to make it. My favorite way to cook it is with bulk breakfast sausage. But you can make it with any little bits and pieces of leftover meat for extra flavor. It’s great with chicken, chopped up pork chops or even a bit of ground beef. If you get a chance, try it with sausage though. The flavor is amazing and it doesn’t take much to make a big pot of fried rice.
- 1 large bag of rice
- ½ of sausage
- 1 onion
- 6 eggs
- soy sauce to taste
- Start by boiling your rice.
- While that’s cooking break up the sausage into small chunks and cook it over medium high heat.
- Chop up your onion and add it to the cooking sausage right away. Keep cooking this mixture until the sausage is done and the onions are soft.
- Drain the rice (but save some of the liquid). Add the cooked rice to the sausage mixture.
- Beat the eggs with a little soy sauce. Pour the egg mixture over the rice mix.
- Cook everything until the eggs are done. Add some extra soy sauce to taste and some of the rice water as needed to keep the mixture from getting too dry. Serve right away.
If you have some leftover veggies sitting in the fridge, feel free to stir those in at the end. Otherwise serve with a small salad or some cooked broccoli for a complete meal.
- 4 slices whole-grain bread
- 1 teaspoon olive oil
- 1 teaspoon Dijon or Spicy Brown mustard
- 2 oz cheddar cheese, finely grated and divided
- 1/2 medium Granny Smith apple, cored, halved, and sliced lengthwise in thin strips
Preheat grill or griddle to temperature.
Lay out the 4 slices of bread. Lightly brush one side of each piece of bread with oil.
Flip 2 pieces of bread over and spread evenly with mustard.
Sprinkle half the cheddar cheese on both slices covered with mustard.
Place a layer of apples evenly over the cheese, then top with remaining cheese.
Top each with other half of bread, oiled-side-up, to make 2 sandwiches.
Cook sandwiches over medium heat on grill or in a cast iron skillet until light golden brown on bottom.
Flip with a spatula and continue cooking until cheese melts and bread is golden brown on other side.
Cut sandwiches in half and serve. Makes two servings.
- 1 package of refrigerated crescent rolls
- 1 round or wedge of Brie cheese (do not remove rind)
- 1/2 to 1 cup leftover cranberry orange relish (depending how much Brie you use)
- 2 Tbsp butter, melted
- sprinkle of light brown sugar
Preheat oven to 350 degrees F, and lightly spray a cookie sheet or cover with parchment paper.
Unroll the crescent rolls on the cookie sheet, pinching the perforations closed.
Set the Brie on top of the dough.
Top the Brie evenly with the leftover cranberry orange relish. Pull the dough up over the Brie, with the seams facing up, cutting off the extra dough as you go. Pinch the seams together.
Drizzle melted butter over the dough (or brush it on) and sprinkle the brown sugar on top.
Bake at 350 degrees for 25 to 30 minutes or until the pastry is golden brown.
Remove and let stand at room temperature for 8 to 10 minutes.
- 1 package (or recipe) wide egg noodles
- 2 T. oil, margarine, or butter
- 1 large onion, chopped
- 1/2 to 1 package hot dogs, sliced into 1/2″ wheels
- 4 eggs (may use more or less as desired)
- salt and pepper to taste
Cook egg noodles. Meanwhile, heat oil in large frying pan and saute onions until translucent. Add hot dog wheels and brown. Beat eggs with salt and pepper. Drain noodles and add to frying pan. Stir, then add egg mixture and stir. Cook until eggs are done.
My mother used to make this for us in the years following WWII. It became one of our “comfort food” dishes, especially with ketchup.
I think this is technically a frittata. We always called it a quiche but it has no crust. This requires little prep time, is flexible, is easy, feeds a crowd, can be easily adapted for cholesterol and calorie watchers, and makes good leftovers. Good hot or cold, at any meal. Mom likes it with salsa over it. I like to put it in a sandwich with tomato slices.
From my mom:
9 x 13 inch baking dish
1 tablespoon melted butter
2 to 3 pints egg substitute (small cartons; if you use three you might want to bake this in two smaller pans)
8 ounces shredded cheese (we use a bag of Asiago or Italian blend, or some other strong-flavored cheese. Use a bit more if you’re using more egg)
8 to 16 ounces chopped spinach (1/2 to 1 bag frozen, thawed and drained), French-cut green beans, shredded zucchini, chopped collards, whatever. Mom thought 16 ounces was too much but I like lots of green stuff in my egg pie.
1 onion, chopped
Chopped ham, shrimp, other vegetables, mushrooms, bacon bits, crumbled sausage, green onion, cooked rice, crumbled leftover cornbread, seasonings, diced jalapeños, etc. to taste.
Preheat oven to 350.
Mix everything. Pour into lightly buttered or PAM-ed dish(es). Bake 45 minutes or until it’s completely set.
- 7 1/2 cups water
- 2 2/3 cups instant powdered milk
- 1 cup buttermilk
- 1/2 tsp salt
Place powdered milk and water in a mixing bowl and mix until milk is completely dissolved. Add in buttermilk. Cover bowl with plastic wrap and let it stand at room temp for about 8 hrs. (you want it to clabber)
Next, place mixture into a saucepan and cook on lowest heat for 1 hr. The curds should hold their shape when pressed
between your fingers. Drain in a strainer with cheesecloth. Rinse with water and place in a bowl.
Carefully mix in salt and store in the refrigerator.
This makes about 2 cups.
Making homemade goats cheese is not as hard as you may think and it is really good for you.
- 1 gallon of fresh goats milk
- ¼ cup of vinegar or lemon juice
- candy thermometer
- large stainless steel stockpot
- long knife
- long stainless steel spoon
- fine mesh colander
Start by placing your goats milk into a large stainless steel stock pot.
Start on low heat and heat it up gradually to 180 degrees. You can check the temp. by placing a candy thermometer into the pot. It is important to do it this way so that you don’t scald the milk.
Once the temp reaches 180 degrees remove it from the heat and immediately whisk in the vinegar/lemon juice.
Let the mixture sit for 35 minutes at room temp. Next take a sharp knife and slice long strips and turn the pot and slice slits in the other direction (basically making cubes). At this point your milk is now called “curd” and the watery oil is called the “whey”.
Place layers of cheesecloth into your colander and pour the curds and whey
onto the cheesecloth. Let it drain for about 10 minutes in the colander.
After draining tie the corners of the cheesecloth with some twine to make
a little bag. Tie the bag to something that will allow it to drain over the sink overnight.
After 6 to 8 hours you officially have goat cheese. At this point you can eat it as is or refrigerate it to use later.
Credit for this recipe goes to the University of Illinois Extension – Family Nutrition Program and our friend, Julie Henry, who asked the question – How long does reconstituted powdered milk stay fresh in refrigerator?
In my research, and in my experience, the answer is: Reconstituted (prepared) powdered milk will last, if it is covered and refrigerated at 40 degrees F, 3 to 5 days.
And, I found the great recipe I've posted here. Thank you, Julie, for asking!
I found this recipe particularly interesting because you actually cook the macaroni in the milk; you don't cook it ahead of time in water. If you use whole wheat noodles, just think of all the nutrition that stays in the dish instead of getting washed down the drain in the cooking water.
Try this recipe but be sure to tweak it to suit your family's taste, and budget. Velveeta-style cheese works just fine, but you can add more flavor if you wish with Parmessan cheese or sharp Cheddar cheese. I just use up what I have on hand. You may also want to add some tomatoes, onion, or even leftover meat or chicken. Once you have the basic recipe, you can turn it inside out and upside down!
Mac 'n Cheese
- 1 quart prepared (reconstituted) nonfat dry milk
- 2 cups uncooked macaroni
- 2 Tbsp. butter or margarine
- 2 cups cheese, shredded or finely chopped
- 1/2 tsp. salt
Pour milk into large pot and put over medium heat, bringing just to a 'bubble' (do not boil hard).
Turn burner heat down to low and stir in the uncooked macaroni.
Simmer over low heat for 5 minutes.
Stir in butter or margarine, cheese, and salt; stir gently so butter and cheese melts.
Pour mac and cheese mixture into a baking dish.
Bake at 350°F for about 30 minutes or until browned on top.
You can add buttered bread crumbs to the top for a crunchy topping if you wish.
This Mac 'n Cheese dish is so easy to make, you may never again buy one of those boxed mixes!
p.s. If you have questions about reconstituting (preparing) powdered milk, click here for more information: Reconstituting Powered Milk
You just need a stick blender.
Put 2 egg yolks (preferably organic) in a wide mouth pint jar.
Add 1/2 teaspoon salt,
1 Tablespoon apple cider vinegar,
1 Tablespoon lemon juice,
1/8 teaspoon each onion powder and dry mustard (adjust to your taste).
Add 1 cup regular olive oil and allow everything to come to room temperature (very important).
Then put stick blender in down to the bottom and turn on and count to 10 before you bring it up slowly on one side of jar.
The oil will emulsify as you gently move the blender up and down. It shouldn't take more than a few seconds.
Scrape off blender and put a cap on jar and refrigerate. We've been doing this for years and love it. (you might want less mustard)
- 2 lb. frozen shredded hash brown potatoes (thawed)
- 1 stick butter or margarine (melted)
- 1 cup Sharp Cheddar Cheese (shredded)
- 1 cup Gruyere cheese (shredded)
- 1 cup Ricotta cheese
- 1 cup sour cream
- 2 cans cream of mushroom soup
- 1/2 cup chopped green onions, tops included
- 1/2 tsp garlic flakes
- 1/2 tsp onion flakes
- 1 tsp cumin
- 1/2 tsp chipotle powder (optional: could substitute smoky paprika)
Preheat oven to 350 degrees and prepare a 9 x 13 inch baking dish by spraying with a non stick cooking oil spray.
Put first 5 ingredients in a very large bowl and toss together until blended well. In separate bowl, blend the sour cream and mushroom soup until smooth. Add the sour cream/mushroom soup mixture to ingredients in large bowl, then add onions and seasoning and mix well. Pour the mixture into your prepared baking pan and bake, uncovered, in the preheated oven for 35 to 45 minutes or until cooked thoroughly and browning around the edges.
This is a good dish for holiday meals or anytime you need to feed a large hungry crowd a special potato dish.
(editor's note: This recipe has been changed from its original, as submitted recipe was a copyrighted prize winner)
You don’t have to resort to those boxes of mac and cheese when feeding hungry teenagers. This video shows an easy recipe that your teens can make themselves – easily and frugally. [Read more...]
Don’t buy Tahini again! It’s so easy to make! We love making middle eastern foods like hummus. We purchase raw sesame seeds at our local bulk food for $1-2/lb.
- 5 cups sesame seeds
- 1 1/2 cups oil (olive,canola,or mixture)
- salt to taste, if desired.
Preheat oven to 350 degrees. Toast sesame seeds, stirring often, till they start to smell toasty.
Cool for 20 minutes.
Pour sesame seeds into a food processor and add oil. Blend for 2 minutes. Check for consistency. Tahini should be thick but pourable. Add salt if desired. Taste.
Yield: 4 cups
Store in refrigerator in a tightly closed container. It will keep for up to 3 months.
- 1 egg
- 16 oz. macaroni noodles
- 8 oz. Velveeta cheese crumbles
- 8 oz. sharp cheddar
- 8 oz. mild cheddar
- 1 can evaporated milk
- 1 stick margarine or butter
Boil noodles. While cooking, beat milk and eggs together. Then stir in cheese. Cut margarine/butter into chunks and put on top of cheese mixture. After draining noodles, add noodles to cheese mixtu re and stir until the margarine/butter is thoroughly melted. Salt and pepper if desired. Spread into a lightly sprayed 9×13 pan and cook at 350 until heated all the way through and bubbly (you can see it through a glass pan), about 30-45 minutes.
My husband is a picky eater, so I am usually making this mac and cheese to take so he will have something that he loves to eat at family gatherings. The things we do for our men!
I have been researching how to make your own cheese and have found and tried at least one recipe that is quite easy. It gives a farmers or crumbly type of cheese.
The recipe calls for:
- 4 cups of milk (I used store bought regular milk)
- 1 teaspoon of vinegar
- salt to taste
You will also need:
- a fine mesh tea towel ( cheese cloth if you have it but something about the consistency of a coffee filter or the cheese clumps will fall through)
- a strainer
- a larger bowl to catch the whey
Put milk in pot, bring it almost to boil.
Put in vinegar – turn off heat and stir. The cheese will start to clump.
Stir for about 3-5 minutes. Strain.
At this point you can add salt and mix.
You want to close the cloth over cheese and press out any extra liquid. You can either put a weight on top to compress the cheese even more or cool it as is and eat it once it’s chilled.
You don’t throw the *whey out. *(editor’s note: whey is the liquid that strains from the solids)
Various uses for the whey are: feeding it animals, feeding to plants, using it in soups or other recipes (I used it to make polenta and it was good).
Note: with regular grocery milk, 4 cups will only make 1 cup of the cheese and 3 cups of whey.
I’ve read on one website that it is because of the way grocery milk tends to be processed. He recommended using powdered milk which I’m going to try next.
Also plan on tryng it with half-and-half and seeing what happens there as well. If you like I will keep you posted.
Some websites call for using *Rennet to make harder cheeses and I just found it in my grocery store in the pudding secton for making ice cream so that is also on my list ( after the half’n'half and the powdered milk test).
*(editor’s note: Rennet is a natural enzyme produced by mammals to digest the mother’s milk, and is often used in the production of cheese.)
Love your website and the emails are great.