Poverty Meal – Easy, Budget Friendly & Delicious

I wasn’t exactly raised in poverty but I ate this poverty meal as a child. My grandmother and mother were both very frugal cooks. They were very frugal cooks because money was tight.

I didn’t realize that until I was an adult. To me they just served great food!

Whether you are in no money times, or not, this is a super meal to have! It’s very easy to make, extremely budget friendly and doggone delicious!

I keep it simple by serving just crusty rolls and a salad.

This is comfort food to me and it’s just doggone good! Leftovers are even better!

Yummy and filling. Simple home style goodness in one pan. Nice on the budget, great comfort food.

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Poverty Meal
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Poverty Meal
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This dish is easy to make and tastes great. Even though it's really inexpensive to make!

Course: Main Course
Cuisine: American
Keyword: Poverty Meal
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon olive oil
  • 1 lb ground beef
  • 2 16 oz cans stewed tomatoes
  • 1 16 oz can water
  • 8 ounces elbow macaroni uncooked
  • salt to taste
  • pepper to taste
  • parmesan cheese optional
Instructions
  1. Saute the onions and garlic in olive oil until translucent.
  2. Brown the ground beef and brown and drain.
  3. Add the ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.
  4. Cook for 15 to 20 minutes or until macaroni is tender.
  5. If desired, top with Parmesan cheese. Serve with crusty bread and a salad.

Enjoy!

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Hearty Hamburger Soup

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Recipe based on one by Malriah
Photo by CandyTX

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Copycat Taco Bell Quesadillas

It’s been a year or two since I’ve been to Taco Bell, but these Copycat Taco Bell Quesadillas taste like I remember Taco Bell’s quesadillas tasting.

Copycat Taco Bell Quesadillas

I loved these when I was a frequent visitor. I could eat two at one sitting.

Actually I think these are way better than Taco bells and they’re so simple to make!

The kiddies like these too, even though they are way to spicy for them! Now that says something. So good they eat them in spite of the heat.

This sauce is fantastic!! The taste is identical to Taco Bell’s.

This is such an easy weeknight supper with a side of veggies or a salad. This ones a keeper!

Give the recipe a try and I hope you enjoy it as much as I do.

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Copycat Taco Bell Quesadillas
Ingredients
Sauce Ingredients
  • 1/4 cup mayonnaise
  • 2 teaspoons minced jalapenos slices
  • 2 teaspoons jalapeno juice from minced jalepenos
  • 3/4 teaspoon sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1 dash salt
Quesadillas Ingredients
  • 4 flour tortillas
  • 4 chicken tenderloins
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 2 slices process American cheese
Instructions
  1. Combine the sauce ingredients and stir until smooth.
  2. Grill chicken in vegetable oil and cut into thin slices.
  3. Preheat skillet over medium heat.
  4. One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
  5. Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
  6. On the empty side, spread about one tablespoon of sauce. Fold over, and press gently with spatula.
  7. Cook until the cheese is melted and then slice each into 4 pieces.

Tips and Tidbits

You can make these even quicker by using the cooked-then-frozen chicken breast cubes from Tyson (just heated & shredded).

If you have the time make the sauce ahead to let the flavors blend.

Customize the recipe and make it yours by adding other ingredients in with or in lieu of the chicken. You can vary it easily by using steak fajitas meat pre-made from the grocery store.

Enjoy!

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Sticken Chicken

Believe me this Sticken chicken is to die for! If you’re tired of plain ole chicken and want something really kicked up then this is for you!

Sticken Chicken

Even though it takes a while to cook this chicken is definitely worth it.

To me it’s better than anything you can get at a Chinese restaurant. Lovely, moist and slightly sweet!

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Sticken Chicken
Ingredients
  • 6 chicken thighs or 6 chicken breasts
  • 1/2 cup flour
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1/2 teaspoon ginger
  • 2/3 cup brown sugar
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup soy sauce
Instructions
  1. Preheat oven to 200 degrees. Wash the chicken and thoroughly dry.
  2. Coat chicken with flour seasoned with garlic salt, paprika and ginger. Arrange chicken skin side up in a single layer in baking pan.
  3. Roast, uncovered, for 1 hour. Drain.
  4. Mix the other ingredients in a pot over a low flame. Pour over the baked chicken when the sugar has suitably melted. Bake for another 2 hours at 250 degrees or until chicken is done and deliciously glazed.
  5. Basting and turning at least once will ensure an evenly coated glaze.

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Chicken Fried Steak With Cream Gravy

This recipe for Chicken Fried Steak With Cream gravy is a staple food in the state of Texas! Texans fry things that aren’t chicken as if they are chicken!

 

Just as it is with fried chicken, folks in each family or restaurant tend to have their own little “secrets” for preparing Chicken Fried Steak. So you can play with the recipe a bit.

But if it doesn’t include the cream gravy, it ain’t been prepared right and it ain’t a “secret” worth keeping.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Chicken Fried Steak With Cream Gravy
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Chicken Fried Steak With Cream Gravy
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Chicken Fried steak is a classic and it just has to have cream gravy with it!

Course: Main Course
Cuisine: American
Keyword: Chicken Fried Steak With Cream Gravy
Servings: 6
Calories: 365 kcal
Ingredients
  • oil or shortening for frying
  • 6 -8 beef cutlets tenderized (round or cube steak)
  • 3 -4 cups seasoned flour flour with savory seasonings of your choice
  • 3 eggs
  • 2 cups milk
Instructions
  1. Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
  2. Beat the eggs then combine with the milk.
  3. Dredge tenderized beef cutlets in the flour, then egg-milk wash, then a second time in the flour.
  4. Place the dredged cutlets into the heated oil and fry until golden, about 10 minutes. Turn steak over and cook for another 5 minutes or so until both sides are golden.
  5. Remove to a plate lined with paper towels and allow to drain.
Time to Make The Gravy:
  1. Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
  2. Combine the flour and seasonings with the milk, then pour into the pan with drippings and bits.
  3. Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
  4. Taste and add more salt or pepper if necessary.
  5. Serve generously over each piece of chicken fried steak. Sop up any extra gravy with a biscuit.

 

Enjoy!

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Creamed Ground Beef SOS

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Based on a recipe by Mark H.
Photo by Grimm’s Restaurant Tales

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Huevos a La Mexicana – Mexican Breakfast

Huevos a La Mexicana is not only a great Mexican Breakfast but can also be brunch, lunch or even dinner. It’s that’s versatile a dish.

Huevos a La Mexicana - Mexican Breakfast

Super recipe – super fast and super tasty! It’s so simple & yummy and it can easily be doubled, tripled, quadrupled… !

It also has a nice little kick to it, just how I like my eggs. Serve on flour tortillas with fresh salsa and some guacamole…

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

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Huevos a La Mexicana - Mexican Breakfast
Ingredients
  • 4 eggs
  • 1 medium sized tomatoes washed and diced
  • 1/4 onion finely chopped
  • 1 -2 serrano pepper chopped
  • 1 tablespoon butter
  • 1 tablespoon oil
  • salt
Instructions
  1. Melt the butter with the oil in a deep skillet, add the onion and the peppers and saute until the onion is translucent.
  2. Add the tomato and the eggs, stirring constantly to prevent sticking until the eggs are done.
  3. Season to taste with salt.

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Souped up Tortellini

This Souped up Tortellini is something really different to do with a package of tortellini. This filling soup is full of fiber, low fat and full of vegetables. The perfect lunch or supper

Souped up Tortellini

Even the little ones love this… a meal in a bowl!

Very quick, very simple to throw together for a great Saturday night meal!

This is shear brilliance when it comes to magically making a delicious and healthy meal so fast… and without messing up the kitchen!

Give this recipe a try and it will be your go-to dish when you don’t know what to make for dinner!!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

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Souped up Tortellini
Ingredients
  • 1 tablespoon olive oil
  • 2 carrots chopped
  • 1 large onion finely chopped
  • 4 1/2 cups vegetable stock
  • 1 14 ounce can chopped tomatoes
  • 7 ounces frozen peas
  • 9 ounces fresh filled tortellini
  • 1/2 cup basil leaves optional
  • grated Parmesan cheese
Instructions
  1. Heat the olive oil in a pan. Fry the carrots and onion for about 5 minutes until they are starting to soften. Add the stock and tomatoes and simmer for 10 minutes Add the peas or beans with 5 minutes to go.
  2. Once the veggies are tender, stir in the pasta.
  3. Return to the boil and and then reduce to simmer and simmer for a few minutes until the pasta is just cooked. Stir in the basil, if using.
  4. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic toast.

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Mini Ramen Noodle Frittatas – Grab N Go

These Mini Ramen Noodle Frittatas are very cheap and attractive little snacks or treats for the lunch box, breakfast, brunch or whenever.

 

Plus they are so simple and easy that anyone could make them!

In addition to simple & easy, these are really good and interesting in both flavor & texture. Very kid-friendly and also budget-friendly.

You could certainly add leftover veggies, meats, or extra herbs and spices to this basic idea, and adapt it for personal tastes.

There is tons of room to play around and adapt the recipe for personal tastes.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Mini Ramen Noodle Frittatas
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Mini Ramen Noodle Frittatas
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

An easy to make dish featuring Ramen Noodles that's delicious for breakfast or dinner.

Course: Breakfast
Cuisine: American
Keyword: Mini Ramen Noodle Frittatas
Servings: 6
Calories: 360 kcal
Ingredients
  • 2 3 oz packages ramen noodles, cooked according to directions
  • 6 eggs
  • 1 red bell pepper chopped
  • 1 large carrot grated
  • 1/2 cup parmesan cheese grated
Instructions
  1. Whisk the eggs together with one of the seasoning sachets from the ramen noodles. Discard the other one.
  2. Mix together the noodles, egg, bell pepper and carrot. You may find you need to chop some of the noodles into smaller pieces with the spoon as you go to make this more managable.
  3. Pour the mixture into a greased muffin tin. Sprinkle the tops with parmesan cheese and bake at 180 degrees Celcius until they are puffed and set - about 15 minutes.
  4. Allow to cool and remove from the tin. Serve as a light lunch with salad or as a snack.
  5. These freeze well.

 

These Mini Ramen Noodle Frittatas freeze well.

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Breakfast Strata – My Choice

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Recipe based on one by Peachy Pie
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Breakfast Slop

Breakfast Slop!!! What a name for a breakfast recipe. But wouldn’t it be fun to call your family to breakfast by yelling “Slops on the table”?

Breakfast Slop (copycat Country Biscuit Breakfast)

This is actually a copycat of a Bob Evans Restaurant recipe. I think they call it Biscuit Breakfast and it’s one of the better things they serve.

You’ll like this a lot if you are a fan of biscuits and gravy, because this is basically the Mack daddy of that sort of thing.

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Breakfast Slop
Ingredients
  • 4 large biscuits refrigerated type or home made
  • 1 lb bulk breakfast sausage
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 2 1/2 cups milk
  • 4 tablespoons flour
  • 4 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Instructions
  1. Prepare biscuits if not already made.
  2. Brown sausage in a large skillet, crumbling it as it cooks and draining any fat.
  3. Melt butter in a different large skillet and stir in flour.
  4. Cook flour, stirring, over low heat until it just starts to change color (it doesn't need to get dark/coffee brown).
  5. Whisk in milk, salt and pepper and continue stirring until mixture thickens to your liking.
  6. If you like the gravy thicker, stir a little flour into a small amount of milk until smooth, and whisk that into the gravy; if you like it thinner, just add more milk and stir until blended.
  7. Cook eggs singly in a small skillet either sunny-side-up or over-easy, whichever you prefer (this is best when the yolk is still a little runny).
  8. For each serving, split biscuit and place on plate. Top biscuit with crumbled sausage and cover with fried egg. Cover egg with milk gravy and sprinkle with cheddar cheese.
  9. If you like the cheese melty, nuke it (microwave) for 30-45 seconds on high.

Serve with hash browns or cheese grits, if desired.

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Perfect Chocolate Brownies

I’ve made a lot of brownies in my day and this fudgey brownie recipe makes the Perfect Chocolate Brownies. It’s head and shoulders above all the rest.

Perfect Chocolate Brownies

There are two types of brownies. There’s cakey brownies, which I’ll admit I’ve never been a big fan of, and then there’s fudgy brownies. More up my alley.

This is the best brownie recipe I’ve ever used.

Ooey, gooey, rich, and chewy! Just like a brownie should be! Wonderful and a definite, “make again” recipe…A real keeper!

On top of all the goodness they’re easy to make and almost “shout” homemade with love.

So easy to make and SO yummy!!! What more can you expect from a brownie recipe.

Give this recipe a try and I think you’ll agree it makes the perfect chocolate brownies.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

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Perfect Chocolate Brownies
Ingredients
  • 3/4 cup cocoa powder
  • 3/4 cup shortening
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts or 1 cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13" pan.
  2. Melt shortening in a large saucepan over low heat, then stir in cocoa. Remove from heat.
  3. Mix in sugar and vanilla then mix in eggs one at a time. Stir in the remaining ingredients then stir in nuts.
  4. Bake for 30 minutes.
  5. Cool completely, before cutting into 2x2" squares.

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Southwest Shrimp and Corn Chowder

Serrano chiles add a little heat to this Southwest Shrimp and Corn Chowder. But any self respecting Southwestern dish should have a little heat. Leave it out if you like.

Southwest Shrimp and Corn Chowder

With or without the serranos you’ll absolutely love this and I’ll bet you will be disappointed when it’s gone. But it’s so easy to make just make up another batch.

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Southwest Shrimp and Corn Chowder Recipe

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Southwest Shrimp and Corn Chowder
Ingredients
  • 2 tablespoons butter
  • 1 cup chopped green onion
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons serrano chilies finely chopped (about one small)
  • 4 1/2 ounces chopped green chilies undrained
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 1/2 cups chicken broth
  • 1 1/2 cups frozen southern style hash brown potatoes diced, thawed
  • 1/2 teaspoon salt
  • /2 teaspoon ground cumin
  • 12 1/4 ounces whole mexicorn whole kernel corn drained
  • 1 lb small shrimp peeled and deveined
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, bell pepper and serrano chile to the pan; saute' 2 minutes or until tender, stirring frequently.
  2. Add the canned chiles to the pan; cook 1 minute. Add the flour to the pan; cook 1 minute, stirring constantly.
  3. Stir in the milk and the next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick.
  4. Stir in the shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

Serve it up and enjoy!

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