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The Thrifty Kitchen
103 members • Free
2 contributions to The Thrifty Kitchen
Oct 30 •
Sharing Thrifty Recipes challenge
I’m gonna share at least one recipe per day for the next 30 days. I challenge you all to share your favorite recipes too.
3 likes • Oct 31
Unstuffed Bell Peppers. (I grow all colors in my garden and do a 1/2" dice and straight in the freezer they go.) Preheat oven to 375. Grease 9x13 dish, cover the bottom with diced bell peppers. Put this in the oven while your preparing the rest. In a 3 qt pan on the stove: 2c black beans (I cook em up 3c at a time and freeze) 1.5c brown basmati rice-cooked 1.5c corn kernels 6-12 ounce cooked ground beef and/or turkey (I cook up 3# at a time, taco spice it and throw in the freezer). 1 pint salsa or 1 10 oz can Enchilada sauce depending on the flavor/calories you want Heat until bubbling. Remove from heat and stir in 1-2c shredded cheese of your choice. I like cheddar/jack mix Pour the mixture over the roasted peppers. Bake 15 minutes. Heck, add more cheese if you're feeling rich today :-) This reheats great for a 2nd meal. I've also done a smaller dish 7x9" reducing everything. I only get 3 meals from that-I love this stuff! *It is also great in tortillas. Roll them up, cover with more cheese and melt in the microwave. *Could make ahead, and roll up like enchiladas, cover with more enchilada sauce and cheese and bake 'em up.
2 likes • Oct 31
Lasagna Sauce: 2 lb. ground meat (beef, chicken, or turkey ½ - ¾ lb. Italian sausage 1 large onion 2 large garlic OR ¼ tsp. garlic powder ½ tsp salt 2 tsp. oregano ½ tsp. sugar ½ tsp. pepper 3-4 16 oz. Cans tomato sauce Brown the meat and sausage. Drain. Sauté the onion. Mix all ingredients and simmer at least 2 hours. 12-16 oz. lasagna noodles 1 lb. grated mozzarella cheese 1 lb. ricotta OR cottage cheese 1/3 c. Parmesan cheese Boil lasagna noodles until barely done. Layer in a buttered, 10x14 pan OR a disposable lasagna pan: 1/3 noodles, 1/3 meat mixture, ½ ricotta, ½ mozzarella. Repeat. Top with remaining noodles, meat mixture, and the Parmesan cheese. Bake 1 hour at 350 degrees. **Freezes well.
Oct 21 •
Tomatoes
My tomatoes have gone crazy. I went out to pick a few ripe one and ended up with almost more than I could carry. What to do with them all? I made another batch of salsa. See earlier post. Sunday I made pasta sauce. Blanche tomatoes first. Score an X on bottom first. Boil for 1 minute then put in ice water. This allows you to pull the skin off. Next, cut the stem end off. Slice and take out the seeds. Cut meat into smaller pieces. Put in a large pot add onion and whole garlic cloves. I brought it to a boil then turned to a simmer. This cooked for the next 10-12 hours. Stir occasionally. Add spices, garlic powder, oregano, Italian seasoning, a bay leaf, and thyme. Stir well and taste. Add salt and I added 2 tablespoons of sugar to cut the acid. Simmer to desired thickness. I let it cook for another 2-3 hours. Taste again and adjust. I then took the sauce a pulsed it in the blender because it was still too chunky. Now it was ready. I put in 1 gallon freezer bags. It’s just the 2 of us so we added 3 cups of sauce per bag. This made 3 servings. Enjoy!
1 like • Oct 22
@Lowell Lane Some years the garden is so prolific I get 50+ quarts. I just finished up 2023 and now working on 2024. It tastes like it just came off the stove! When the 14cf freezer is full, the neighborhood gets "U-pick rights" ;-) I'd guess 60+ pounds this year.
0 likes • Oct 27
@Laura Lane Which variety?
1-2 of 2
@elle-bence-3399
Quilter, walker, gardener, chief chef married to a woodworker and dishwasher
Active 11d ago
Joined Sep 7, 2025