Posts Tagged ‘diced tomatoes’

pizza sauce $1.81 recipe / $0.60 per pizza

July 3rd, 2010 The FLHC

I can’t very well go on an obsessive pizza spree if I don’t make my own sauce, right? Right. Well, not only is pizza sauce super easy to make but it’s also less expensive than the store brand (what, you’re not surprised?).

I like slightly chunky pizza sauce so I used diced tomatoes in mine but if you like a smoother sauce, pick up some crushed tomatoes instead. The funny thing about crushed tomatoes is that they really look like they’ve been pureed rather than crushed. So, don’t let the name fool you. Crushed tomatoes will give you a smooth sauce.

This recipe makes enough for 3 to 4 large pizzas, depending on how much sauce you like. If you’re not one to make three pizzas at one time, simply freeze the rest in individual freezer bags. The sauce thaws in a jiffy so you’ll have some ready the next time you’re in the pizza mood.

Homemade Pizza Sauce

Total Recipe cost: $1.81
Servings Per Recipe: 3 large pizza’s worth (1.5 cups per pizza)
Cost per serving: $0.60 per pizza
Prep time: 5 min. Cook time: 25 min. Total: 30 min.

INGREDIENTS COST
1 (28 oz.) can diced or crushed tomatoes $1.19
1 (8 oz.) can tomato sauce $0.29
2 cloves garlic $0.02
2 Tbsp olive oil $0.10
1/2 Tbsp dried oregano $0.05
1 tsp dried basil $0.05
1 tsp salt $0.05
1 tsp sugar $0.05
to taste pepper $0.05
TOTAL   $1.81

STEP 1: Mince the garlic and saute in a medium pot with the 2 Tbsp. of olive oil until golden brown.

STEP 2: Add the diced or crushed tomatoes (drain off most of the liquid), tomato sauce, oregano, basil, pepper, salt and sugar. Stir to combine and let simmer over medium heat until it is the desired thickness (20-30 minutes). Taste and adjust seasoning as desired.

Step By Step Photos

saute garlic
Saute the minced garlic in olive oil until golden brown (medium heat).

add tomatoes
Add the canned tomatoes and tomato sauce.

add seasoning
Add the oregano, basil, salt, sugar and pepper. Stir to combine then let simmer.

simmered pizza sauce
And then you have a beautiful pizza sauce! (Okay, so I ended up squishing some of the large tomato chunks against the side of the pot because it was a little *too* chunky… but that’s totally legal)

OPTION #2 Had I not had a can of tomato sauce in my pantry waiting to be used up, I probably would have made the sauce this way instead: use a 6 oz. can of tomato paste in place of the tomato sauce and do not drain the can of diced tomatoes (you’ll need the liquid to thin out the paste). Since tomato paste is more acidic due to being more concentrated, you’ll probably need more sugar to cut the acidity, say 1 Tbsp or so.

Making the sauce this way will yield a thicker, richer sauce… but they’re both good.



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tuscan white bean pasta $5.67 recipe / $0.95 serving

June 20th, 2010 The FLHC

This is definitely my type of recipe. It’s quick, uses a lot of fresh ingredients, is filling and flavorful! This pasta packs protein (white beans and parmesan), veggies (tomatoes and spinach) and carbohydrates (pasta), making it a great one-dish meal. You can serve it up as is (vegetarian) or add some sliced grilled chicken for the carnivores.

If you can’t find fresh tomatoes and spinach for a good price, you can substitute one can of diced tomatoes and use frozen chopped spinach. If you use frozen spinach, be sure to use the “loose” kind (usually in a bag), not the stuff that’s packed into a box. The loose frozen spinach has larger pieces and will more closely resemble fresh once cooked. Add the frozen spinach as is to the hot skillet and let it thaw as it cooks. Any juices that come off the spinach will just add flavor to the sauce.

Tuscan White Bean Pasta

Total Recipe cost: $5.67
Servings Per Recipe: 6
Cost per serving: $0.95
Prep time: 10 min. Cook time: 20 min. Total: 30 min.

INGREDIENTS COST
8 oz. linguine $0.61
1 Tbsp olive oil $0.05
1 Tbsp butter $0.05
3 cloves garlic, minced $0.07
1 pint grape or cherry tomatoes $1.49
10 cranks freshly ground pepper $0.05
1/2 tsp salt $0.05
1/2 tsp basil $0.05
1 can (15 oz.) white beans $0.78
1 bunch (6 cups) baby spinach $1.00
16 oz. shredded parmesan $1.47
TOTAL   $5.67

STEP 1: Fill a large pot about half way with water and place on the stove to boil. Once it reaches a rolling boil, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander once it is cooked al dente (slightly firm).

STEP 2: While you’re waiting for the water to boil, mince the garlic. In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and let it simmer for about a minute (it should be all bubbly in the oil and butter).

STEP 3: While the garlic is simmering, rinse the tomatoes and cut each one in half. Add the tomatoes, salt, pepper and basil to the skillet. Stir and let simmer for one to two minutes more. Do not let the skillet get dry and begin to brown. If it starts to, move on to the next step.

STEP 4: Open the can of beans and drain about half of the liquid off. Pour the beans into the skillet with the garlic and tomatoes. Let the mixture simmer for about 7-10 minutes or until the tomatoes have softened. Stir occasionally.

STEP 5: Add the spinach to the skillet, reduce the heat to low and stir until the spinach has wilted. By this time the pasta should be finished cooking and drained. Add the pasta to the skillet and stir everything together.

STEP 6: Plate up the portions of pasta and top each with about 1 oz. of shredded parmesan.

Stirring the pasta into the bean and tomato mixture can be difficult. Alternatively, you can plate up the plain pasta and spoon the tomato/bean/spinach mixture over top, finishing with a sprinkle of parmesan.

Tuscan White Bean Pasta

Step By Step Photos

garlic, oil, butter
Begin to boil the water for the pasta. As the water is heating, mince the garlic and simmer it in a large skillet with butter and olive oil.

add tomatoes and seasoning
Once the garlic has sauteed and softened, add the washed and halved tomatoes. Also add salt, pepper and basil. Let the mixture saute for one to two minutes more.

add beans
Add the canned beans with half their liquid. Let this mixture simmer for 7-10 minutes more or until the tomatoes have softened.

add spinach
Add the fresh spinach, stir and cook on low until it is wilted.

wilted spinach
Once the spinach is wilted, it is ready for the pasta.

stir in pasta
Stir in the cooked and drained pasta or serve the tomato/spinach/bean mixture over the top of the pasta. Top with a little parmesan cheese.

Tuscan Pasta Dinner

I served my pasta with some grilled chicken seasoned with lemon pepper, garlic bread and lemon butter green beans. Look for the complete menu with costing and grocery lists later this week!



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greek chicken stew $9.38 recipe / $1.88 serving

May 18th, 2010 The FLHC

I guess I have a little bit more of this Mediterranean-ness left in me, so bear with me! This stew is decidedly less Greek tasting than some of the other recipes this week so if you’re not that into Greek food, you should still give it a try. Really the only reason that I’m calling it Greek is because it has some chickpeas and I topped it with parsley and feta. Otherwise, it’s just a delicious, tomatoey, chicken stew!

I used chicken thighs for this recipe because they are inexpensive, fairly uniform in size and because they are simmered slowly in the stew. Meat on the bone (read meat with connective tissue) is excellent for cooking long and slow because the connective tissue gelatinizes and you end up with an ultra tender, moist piece of meat. This is the concept behind roast, ribs and other “fall off the bone” tender meats. You can also purchase a whole cut up chicken if you prefer a variety of pieces (thighs, breasts, drumsticks).

If you want to make this recipe more lean, you can either purchase skinless thighs or just use boneless, skinless breasts. Keep in mind, the boneless, skinless breasts are always more expensive and will not give as much flavor to the stew.

Greek Chicken Stew

Total Recipe cost: $9.38
Servings Per Recipe: 5
Cost per serving: $1.88
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.

INGREDIENTS COST
2 lb. (5 pieces) chicken thighs $3.23
1 med yellow onion $0.89
4 cloves garlic $0.09
2 Tbsp olive oil $0.10
to taste salt & pepper $0.05
1 can (14.5 oz.) diced tomatoes $1.08
1 can (8 oz.) tomato sauce $0.32
2 whole bay leaves $0.05
1/2 tsp dried oregano $0.05
1/4 tsp dried thyme $0.05
1/2 cup (1/2 bunch) chopped fresh parsley $0.25
1 can (15 oz.) chickpeas $0.66
2.5 oz. feta cheese $1.67
2 cups long grain rice $0.60
3 tsp (3 cubes) bullion $0.29
TOTAL   $9.38

STEP 1: Rinse the chicken thighs and pat dry. Sprinkle both sides with salt and pepper. Heat a large, deep skillet over medium/high heat with 2 Tbsp. of olive oil. The oil is ready when it has a wavy appearance. Cook the chicken pieces on each side until golden brown and crispy (5 min. each side).

STEP 2: While the chicken is browning, dice the onion and garlic. Once the chicken has browned, remove it to a plate and add the onion and garlic to the pan. Cook the onion and garlic until they are soft and transparent (there should be enough oil left plus rendered chicken fat to keep the vegetables from browning).

STEP 3: (If you have some left over wine, add 1/4 to 1/2 cup to the pot with the onions and garlic. Stir and let simmer for one minute to “deglaze” the pan. The wine is optional, the juice from the canned tomatoes will also deglaze the pan in the absence of wine.) Add the canned tomatoes, tomato sauce, bay leaves, oregano, thyme and half of the chopped parsley to the pan. Stir well to combine then add the chicken pieces back to the pot. Reduce the heat to low, place a lid on the pan and simmer for 20 minutes.

STEP 4: While the stew simmers, prepare the chicken flavored rice. In a medium pot combine 2 cups of dry long grain rice with 3.5 cups of water and 3 tsp (or 3 cubes) of chicken bullion. Stir slightly. With a lid in place, bring the rice up to a rolling boil. As soon as it hits a full boil, reduce the heat to warm and let sit (without removing the lid) for 30 minutes.

STEP 5: After the stew simmers for 20 minutes, remove the lid, drain the chickpeas and add them to the pot. Continue to simmer for 15 minutes without a lid. Taste test to see if you prefer more salt or pepper.

STEP 6: To plate the stew, place 3/4 cup of rice on a plate and top with the stewed vegetables, some of the liquid and one piece of chicken. Sprinkle with some of the remaining chopped parsley and about 1/2 oz. of crumbled feta cheese.

Greek Chicken Stew

Step By Step Photos

raw chicken thighs
Rinse the chicken pieces, pat dry and season with salt and pepper.

brown chicken
Brown both sides of the chicken pieces over medium/high heat in a large, deep skillet with 2 Tbsp of olive oil. Watch out for oil splatter!

onions and garlic
Remove the chicken from the pan (place on a clean plate) and add the diced onion and garlic. Cook the vegetables until soft and transparent.

add tomatoes and herbs
Add the canned tomatoes, tomato sauce, bay leaves, oregano, thyme and half of the chopped parsley to the pot with the onions and garlic. Stir to combine.

add chicken
Add the chicken pieces back into the pot and nestle them down into the stew. Reduce the heat to low, add a lid and let simmer for 20 minutes. Begin cooking the chicken flavored rice.

add chickpeas
After 20 minutes of simmering, remove the lid, add the drained chickpeas and continue to simmer for 15 minutes.

Greek Chicken Stew
Plate thew stew by laying down a bed of rice and topping with a heaping spoon of stewed vegetables with sauce and one piece of chicken. Garnish with a sprinkling of fresh parsley and feta cheese.

NOTE: Alternatively, you can cook the rice right in the pot with the chicken and sauce. Just add your two cups of rice to the pot after adding the chicken back into the sauce (step 3). Also add 2 cups of chicken broth (made from the bullion). Bring the mixture up to a simmer then reduce the heat to low and add the lid. Cook for 40 minutes with the lid in place so the rice can steam. Additional simmering without the lid is not needed because the rice will soak up most of the liquid.



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mexican lentil stew $9.23 recipe / $0.77 serving

December 22nd, 2009 Beth M.

After making a few heavy dishes this past week (meatballs, stroganoff, chorizo breakfast bowls), I was really craving something lighter and full of veggies (but still really hearty and satisfying, of course). After browsing the web, I decided on a vegetarian lentil stew. I began with this recipe for Spicy Red Lentil and Tomato Soup and tweaked it to my liking. As it turns out, this tomato based soupy stew is exactly what I was craving! Even better yet, it was incredibly easy so it could easily be a weeknight dinner. Be warned, this recipe is huge, yielding a whopping 18 cups so I think next time I’ll definitely half the recipe. This time the rest will just end up in the freezer!

Mexican Lentil Stew

Total Recipe cost: $9.23
Servings Per Recipe: 12 (1.5 cups each = HUGE)
Cost per serving: $0.77
Prep time: 5 min. Cook time: 25 min. Total: 30 min.

INGREDIENTS COST
2 cups dry red lentils $1.65
2 Tbsp olive oil $0.21
1 medium onion $0.30
3 stalks celery $0.45
4 cloves garlic $0.24
two 14.5 oz. cans fire roasted diced tomatoes $2.34
4 cups vegetable broth $2.72
1/4 tsp each turmeric and cumin $0.10
1 tsp each chili powder $0.05
10-15 dashes hot sauce $0.15
1 medium lime $0.33
1 handfull cilantro $0.69 (whole bunch)
TOTAL   $9.23

STEP 1: In a medium pot, bring the 2 cups of lentils and 4 cups of water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.

STEP 2: While the lentils are cooking, begin the stew. Finely dice the onions and cook over medium heat in 2 Tbsp of olive oil. While the onions begin to cook, finely dice the garlic and add to the pot. While the onions and garlic cook, finely chop the celery and then add to the pot.

STEP 3: Cook the onions, garlic and celery until they are soft but not brown. Add the cans of diced tomatoes, vegetable broth, turmeric, cumin, chili powder and the hot sauce. Continue to cook over medium heat until hot.

fire roasted tomatoesMexican stew before lentils

STEP 4: At this point, the lentils should have absorbed the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well and slightly mash using the back of your spoon.

mexican lentil stew

STEP 5: Once the entire mixture is hot, add a handful of chopped cilantro and taste test to see if you want any more heat (hot sauce) or salt and pepper.

STEP 6: You can either add the juice of lime to the pot or serve the bowls of stew with a wedge of lime. I like the wedge of lime because it makes for a pretty presentation and that way people can choose whether or not they want it.

NOTE: It wasn’t until after I got home that I noticed I had bought organic vegetable broth which was probably considerably more expensive than regular. Also, if you can’t find the fire roasted tomatoes, don’t fret. They are great and have a wonderful smokey flavor but regular will do great as well (and be about 20 cents less per can).

I had some extra tortilla chips left over from a party (you know how I like to use up leftovers) and they were great dipped in this stew. You could also add a dollop of sour cream or a sprinkle of shredded cheddar cheese. If you have some frozen corn kernels they would also taste great in this stew. Basically, anything that goes well with chili will also taste great with this stew! It’s delicious!!

Mexican Lentil Stew

To our health!

Beth at Budget Bytes

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