Spiced Lentil Tacos

Don't be scared by this recipe. This is a great, cheap alternative to traditional tacos and lentils are definitely healthier than hamburger meat. A 1lb. bag of lentils is about $1.50 and will make 2 recipes. It's quite delish; even my Dad enjoyed these!

1 T olive oil
1 cup finely chopped onion
1 clove garlic, minced
1/2 t salt
1 cup dried lentils, rinsed
1 pkg taco seasoning
2 1/2 cups vegetable broth or water
1-2 chipotle chilies in adobo sauce finely chopped (can be omitted if you don't want it too spicy)
tortillas, warmed
shredded cheese
shredded lettuce or cabbage
diced tomatoes
sliced avocado or guacamole
salsa


Heat oil in large skillet or sauce pan. Add onion and garlic and cook until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are frgrant and lentils are dry, about 1 minute. Add broth and chipotle chilies; bring to a boil. Reduce heat, cover and simmer until lentils are tneder, 25 to 30 minutes.

Serve with cheese, lettuce (I prefer cabbage on these), tomatoes, avocado--whatever fixings you like on your tacos.

When I make these, I 1.5 the lentil portion. It's great as leftovers and makes a fabulous lunch at work the next day. You can also make a yummy taco salad.

Chorizo Black Bean Soup

This is my new favorite black bean soup, it beat out my old favorite. It's really good and really cheap to make but totally filling - BONUS!

1 tablespoon EVOO - Extra Virgin Olive Oil
1 pound cured chorizo, casing removed and chopped
1 small onion, chopped
3 to 4 cloves garlic, finely chopped or grated
2 serrano peppers, seeded and chopped
2 teaspoons smoked paprika
Salt and ground black pepper
3 14-ounce cans black beans, drained
3/4 to 1 quart chicken stock, depending on desired thickness
2 ripe avocados
1/2 cup sour cream
Zest and juice of 1 lime

1/2 cup (about a handful) flat-leaf parsley or cilantro, chopped

{{I did 4 cans of black beans and the full quart of chicken broth, and it was barely enough for 1 serving for 4 adults}}

Place a large saucepan over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chorizo to the pan and cook until crispy, 4-5 minutes. Remove from pan and reserve.

Add the onion, garlic, serrano peppers, smoked paprika, salt and ground black pepper to the pan, and cook until the onions are tender, 5-6 minutes.

Add the black beans and chicken stock to the pan, and bring the liquids up to a bubble. Ladle a couple of scoops of the soup into the bowl of a food processor and process until smooth. Return the pureed soup to the pot and keep warm.

After pureeing the beans, rinse the food processor bowl out and return it to the base. Add avocados , sour cream, lime zest and juice and process until smooth.

Serve the soup topped with some avocado cream, reserved crispy chorizo and cilantro.

Rachael Ray

{{I served with Pancheri Cornbread}}

Cream Soup Mix

I got this recipe from my Sister-in-law. It is SO much cheaper than buying creamed soups and takes up less room in your pantry too. (I haven't figured the exact price but I think I have about $5 into ingredients and made the equivalent of 27 cans of soup).

2 c. powdered milk
3/4 c. cornstarch
1/4 c. bouillon granules (chicken for cream of chicken, beef for cream of mushroom, etc)
2 T. onion flakes
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. pepper

Store in an airtight container. When ready to use combine 1/3c. of the mix with 1 c. water. Cook and stir until thick. Makes 1 can of soup.

Mix makes the equivalent of 9 cans of soup

Meatball Subs

For some strange reason, I had a hankering for a meatball sub. I don't think I've ever eaten a meatball sub before, but the craving was still there. I turned to reliable old allrecipes and found a winner.

1/2 lb. ground beef
1/4 c. bread crumbs
1 tsp dried Italian seasoning
1 clove garlic, minced
1 T chopped fresh parsley
1 T grated parmesan cheese {I left this out to make it non-dairy}
1/2 egg, beaten
1/2 French baguette {I used wheat sub rolls we had on hand}
1 1/2 tsp EVOO
1/4 tsp garlic powder
1/2 pinch salt
7 oz. spaghetti sauce

Preheat the oven to 350*. In a medium bowl, mix the ground beef, bread crumbs, italian seasoning, garlic, parsley, parmesan cheese and egg by hand. Shape into 12 meatballs and place into a Pyrex pan. Bake for 15-20 minutes, until cooked through. Meanwhile, cut baguette in half lengthwise and scoop out some of the middle to make a well for the meatballs. Brush with olive oil and season with garlic powder and salt. Slip into the oven for the last five minutes of the meatballs' cooking time, until lightly toasted. Heat up spaghetti sauce in medium bowl in microwave. When meatballs are done, place them in bowl with sauce and mix lightly. Scoop meatballs into baguette. {I topped Matt's with shredded mozzarella cheese and put it back in the oven for a few minutes.} Enjoy!

Request: budget-friendly meals

So, I know everyone has noticed that food at the grocery store is getting really expensive. That, combined with the fact that I officially quit my job 10 days ago to be a stay-at-home mom has me looking at our grocery budget. Does anyone have any yummy budget-friendly meals they can share? I'll be looking online for some, too, and will post what I find. Thanks!