Split Pea Soup

Serves: 6-8

2 c. dried split peas
8 c. water
2 carrots, peeled & chopped
2 celery stalks, chopped
1 small onion, chopped
1 bay leaf
1/4 tsp. thyme
1/4 tsp. marjoram
Seasoned salt & pepper to taste

Rinse dried peas in a colander. Combine all ingredients in cooking vessel of choice. Cook for required amount of time. When cooking time is finished, remove & discard bay leaf. Using a ladle, scoop about half the soup into a blender and blend on high until smooth. Pour soup from blender back into cooking vessel trying to keep it to one side. Scoop out additional soup and blend on high again. Return blended soup to the pot. If soup still seems thin, allow it to continue cooking until its desired consistency. (You can also use an immersion blender and blend the soup directly in the cooking pot.)

Cooking Methods
Instant Pot/Pressure Cooker - Cook on beans setting for 15-17 minutes. Let pressure naturally release for 10 minutes then manually release remaining pressure. (Note: even after the 10 minutes for natural depressurization, there is still A LOT of pressure and your pressure release valve will "spit" a lot of water and steam out.)

Stovetop - Bring to a boil, cover and cook for about 1 hour or until split peas are soft. Stir every 15 minutes to keep peas from sticking to the bottom of the pot.

Crockpot/slow cooker - Cook on high for 3-4 hours or until split peas are soft. Stir after adding water to make sure the peas don't stick to the bottom of the crock pot.

Serve with Baking Soda Biscuits.

Notes: This recipe has been around in my family since I was a kid. It is such a simple, meatless, vegetarian & vegan meal. Plus split peas are low in fat, high in iron and have a ton of great fiber and protein. And most people don't realize all the other great vegetables that are in this soup too! Don't be afraid to give this a try with your kids (my kids love it!). If you have to, give it a fun name like Shrek Soup or Green Goo Stew.

Recipe from my mom, Kay.

Beans & Cornbread

Serves: 6-8

3 c. dry pinto beans
12 c. water
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. onion powder
1/8 tsp. black pepper
1/2 tsp. oregano
1 tsp. seasoned salt
Salsa (optional)

Rinse and sort dry beans. Combine all ingredients except salt & salsa in cooking vessel. Cook for prescribed amount of time depending on cooking method below. When cooking is finished, stir in salt. Serve beans with "bean juice" in a bowl and top with salsa if desired.

Cooking methods
Instant Pot/Pressure Cooker - Cook beans on beans setting for 25-35 minutes or according to your instant pot's manufacturer's directions and beans are soft. Let steam release naturally for 10 minutes then manually release remaining pressure.

Slow Cooker - Cook beans on high for 6-8 hours.

Stovetop - Cook beans at a low boil for about 4 hours, keeping an eye that you don't boil off too much liquid.

Tips: If you are from the South or Southwest part of the US, you probably grew up eating Beans & Cornbread. My husband's grandmother was originally from Texas so this was a staple in his house growing up. It is such a simple meal but full of protein and a great meatless, vegetarian, vegan dinner. This recipe does make a lot of beans but you can easily cut the recipe in half or you can use the leftovers in burritos, soups, etc.
Typically my family uses pinto beans in this recipe but we were recently given a large bag of Anasazi beans so that's what you see in the picture. This recipe also works well with white beans or great northern beans if you prefer a slightly smaller bean. We ALWAYS serve these beans with our family favorite, Yogurt Cornbread. Be sure to add the salt after the cooking is finished otherwise the salt can keep the beans from softening properly.

Recipe from Elsie, my husband's grandma.

Chicken Tortilla Soup

Serves: 5-6

2 c. cooked, chopped chicken
5 c. chicken broth
1 (15.5 oz) can white hominy, undrained
1 (4 oz.) can green chilies
1 (14.5 oz.) can petite diced tomatoes
1/2 tsp. cumin
1/2 tsp. salt

Toppings
2 c. Colby Jack cheese, shredded
Cilantro, chopped (optional)
15 small corn tortillas

Combine all ingredients (excluding toppings).

Cooking methods
Pressure cooker - In a 6 quart pressure cooker/instant pot, set on soup setting for 15 minutes. Let pressure naturally release for 10 minutes then manually release remaining pressure.
Slow cooker - Cook on high for 3-4 hours or low for 6 hours.
Stovetop -  Bring soup to a boil then simmer for 30-45 minutes. Due to evaporation, add a slight bit of water or additional broth if necessary.

Cut corn tortillas in half, then slice into approximately 1/2 inch strips. Heat a skillet or frying pan with a small amount of oil. Add tortilla strips to pan. Fry in pan for 15 minutes, turning regularly until strips are crispy. Salt tortilla strips if desired.

Serve soup topped with cheese, cilantro and crispy tortilla strips!

Notes: This soup is delicious and a nice change from our regular soups with the addition of the hominy. If you enjoy hominy, you could use a larger can (28 oz, I think). Also, if you prefer more of a kick substitute a can of diced tomatoes and green chilies (the ones that come canned together) for the two individual cans called for in the recipe. Green chilies are practically a food group here in the Southwest but I find the combo can can be a bit spicy for my bunch. 

To make this recipe even quicker, you can substitute a bag of store-bought tortilla chips for the homemade tortillas strips. However, if you have the time, I highly encourage you to fry them yourself. It makes a huge difference!

Recipe originally from a MOPS compilation cookbook. (But I can't actually find the cookbook at the present time so this is how I made it and it came out great!)

Loaded Baked Potato Soup

Serves: 6

1 lb. bacon, roughly chopped
1 medium onion, diced
1 carrot, peeled and diced
3/4 c. celery, diced
4 large potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c. flour
2 c. chicken broth
Generous salt & pepper, to taste
4 c. whipping cream *(See tips if you have dairy allergies)
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar cheese

In a large stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish. Drain grease leaving just enough in the pot to cover the bottom. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5-7 minutes. Add chicken broth and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes. Adjust thickness by adding water or stock. Soup should have a creamy consistency. Season to taste, and garnish with toppings.


Tips: So I too have become a Pinterest fanatic and my "Recipes to Try" board is my largest board by far. I found this soup there and just had to put it into our family's menu right away. It did not disappoint. I actually used non-dairy creamer instead of whipping cream because I have dairy allergies in my family and it still came out great. Do be sure you have your favorite garnishes available when you serve this soup because it really brings it all together.

Recipe from Disney via Pinterest

Beef Fajitas

Serves: 4

1 lb. beef steak, cut into strips
2 T. oil
1 tsp. cumin
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 green bell pepper, cut into strips
1/2 onion, cut into strips
Flour or corn tortillas
Toppings: cheese, fresh cilantro (optional)

In a medium bowl, combine oil, cumin, garlic powder, salt and pepper. Add in beef strips and toss to coat. Marinate in the refrigerator for at least 30 minutes. In a large skillet over high heat, saute the beef strips in marinade with bell pepper and onion strips for 6-8 minutes or until beef has cooked through and the peppers and onions have softened. Serve in warmed tortillas and top with cheese and cilantro.

Check my coupon resources page to save money when you make this recipe!

Tips: These fajitas were easy to put together and tasted wonderful! We used top sirloin steak that we already had in the freezer so our beef was very tender. Obviously there are a plethora of good toppings for fajitas including guacamole, sour cream, salsa, pico de gallo, etc. Cheese and cilantro are what our family used. My husband and I chose to use corn tortillas and heated them slightly in the same skillet we cooked the meat in. I highly recommend doing this. I did use flour tortillas for the kids, however since I could roll them up burrito-style and make it easier for them to hold.

Recipe from The $5 Dinner Mom Cookbook

Cider Stew

Serves: 6

2 lbs. stew beef, cut into 1-inch cubes
2 T. butter
1/4 c. flour
2 c. water
1 c. apple cider
1/2 c. steak sauce
2 tsp. dried thyme
1/2 tsp. pepper
1 bay leaf
3 medium potatoes, peeled & cubed
3 medium carrots, sliced
1 medium onion, chopped
1 (15 oz.) can cut green beans, drained

In a large saucepan over medium heat, brown beef in butter. Stir in flour. Gradually stir in water, cider and steak sauce. Bring to a boil over high heat; stir in thyme, pepper and bay leaf. Reduce heat to low; cover and simmer 2 hours. Add potatoes, carrots, onions and beans. Cover and cook for 30 minutes more or until vegetables are tender. Discard bay leaf before serving.

Check my coupon resources page to save money when you make this recipe!

Tips: This was a tasty stew with a unique flavor thanks to the apple cider. It was a tiny bit on the sweet side so I would suggest not increasing the apple cider if you need more liquid but using more water or some of the liquid from the can of green beans. I also used Country Bob's Sauce (which is a good sauce) but next time I think I'll stick with A-1 because it is less sweet. I love making Baking Soda Biscuits when ever I make stew. If this beef stew isn't quite what you're looking for, check out Beef & Veggie Stew, French Beef Stew or Easy Beef Stew.

Recipe from 365 Favorite Brand Name Slow Cooker Recipes & More

Chili-Crusted Chicken

Serves: 4-6

1 c. brown rice
2 tsp. chili powder
1 tsp. paprika
1 tsp. cumin
1/4 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp. cinnamon
1 lb. boneless, skinless chicken breast, cut into strips
1 T. olive oil
1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, rinsed & drained

Cook rice according to package directions. Meanwhile, in a small bowl, combine chili powder, paprika, cumin, garlic salt, pepper and cinnamon. Coat chicken strips with spice mix. Heat oil in large skillet over medium heat until hot. Add chicken; cook 8-10 minutes or until chicken in no longer pink inside. Remove from skillet; keep warm. In the same skillet combine cooked rice, corn, black beans and any remaining spice mix. Cook, covered, over medium heat for 5 minutes or until heated through. Serve chicken strips over rice mixture.

Check my coupon resources page to save money when you make this recipe!

Tips: This was a great low-fat chicken dish that is made even healthier with the addition of brown rice and black beans. Don't forget that brown rice takes about 40 minutes so you might need to start it before you begin cooking the chicken. If your family likes things a little on the spicy side, you can increase the chili powder to 3 teaspoons. If desired, add a small amount of the canned corn "juice" to the skillet when you mix the corn, rice & beans.

Recipe adapted from Pillsbury: Best of the Bake-off Cookbook

Glazed Pork Chops

Serves: 4

4 pork chops
1/3 c. plus 1 T. cider vinegar, divided
3 T. soy sauce
3 garlic cloves, minced
1 1/2 tsp. cornstarch

In a non-stick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce and garlic; pour over pork chops. Cover and simmer for 8-10 minutes or until meat is no longer pink. In a bowl, combine cornstarch and remaining vinegar until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened.

Check my coupon resources page to save money when you make this recipe!

Tips: These were very simple pork chops to put together and goes great with rice or noodles. In my opinion, any type of pork chops can be used just make sure you adjust the cooking time accordingly. I also shared this recipe at Frugal Follies' Frugal Food Thursday.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Jack-O-Lantern S'mores

I was given the chance (and some free cereal) to create a fun Halloween treat thanks to Betty Crocker. The following Jack-O-Lantern S'mores recipes is what I (actually my husband) came up with and it was featured at Betty Crocker.com.

Makes: 4 jack-o-lanterns

4 cups Golden Grahams, slightly crushed
2 T. butter
6 c. mini marshmallows
1/2 c. Cocoa Puffs
2 drops red food coloring
3 drops yellow food coloring

In a medium pot, melt butter. Add in marshmallows and stir until almost melted. Stir in food colorings and continue stirring until marshmallows are completely melted and orange coloring is uniform. Remove from heat; stir in crushed Golden Grahams until completely coated. Divide Golden Graham mixture into four equal parts. Place each part on a lightly greased or buttered plate and shape into a pumpkin. Use Cocoa Puffs to create a jack-o-lantern face, pushing them into the marshmallow mixture. Allow to cool. Enjoy!

Click here to see if there are any coupons available to go with this recipe!

Tips: This is a fun recipe because kids can help to shape the pumpkin and create the jack-o-lantern face. I called it Jack-O-Lantern S'mores because it has the graham, marshmallow and chocolate flavors. A plastic plate scraper is helpful to shape the pumpkin since the marshmallows are still hot and sticky. If the Cocoa Puffs are pushed into the pumpkin, they should stick while the marshmallows are still warm. I also shared this recipe at Real Life's Your Life Your Blog, at Mom Trends' Friday Food and at Grocery Cart Challenge's Recipe Swap.

Recipe from Stacy (with credit given to my husband for the idea)

Disclosure: I was provided with seven boxes of General Mills cereal to use in creating my recipe. I was not compensated in any other way.

No-Fry Chimichangas

Serves:4-6

1 lb. ground turkey
1/2 c. onion, chopped
1 garlic clove, minced
1/4 tsp. chili powder
1/2 c. cheddar cheese, shredded
1/2 can (regular can is 4 oz., use 2 oz.) diced green chilies, drained
1/2 c. fresh cilantro, chopped
4-6 large flour tortillas
No-stick spray
Salsa & sour cream

In a large skillet, brown turkey, onions, garlic and chili powder. Cook until turkey is no longer pink; drain. Stir in the cheese, chilies and cilantro. To assemble, spoon 1/4-1/2 cup of turkey mixture into each tortilla. Fold in ends, then roll tortilla and secure with wooden toothpicks. Spray both sides of rolled tortilla with no-stick spray. In a large skillet or griddle, cook filled tortillas over medium heat for 3-4 minutes on each side or until golden brown. Remove from skillet and keep warm until all tortillas are finished. Serve with salsa and sour cream.

Click here to see if there are any coupons available to go with this recipe!

Tips: This is a fun Mexican dinner with a twist that jazzes up plain ol' burritos. I used my Pampered Chef Kitchen Spritzer in place of no-stick spray because I like the idea of using regular oil. Make sure to watch the tortillas as you are cooking them or they can easily become very brown. It was challenging to push the toothpicks through to the other side once you are ready to turn the tortilla but tongs can help. I also shared this recipe at We are THAT Family's Works-For-Me Wednesday.

Recipe adapted from Healthy Homestyle Cooking

Pork-n-Rice Skillet

Serves: 4

1/2 c. onion, chopped
1 can (14.5 oz.) beef broth
1 1/3 c. instant rice, uncooked
1 tsp. yellow mustard
1 can (16 oz.) diced tomatoes, undrained
1/4 c. ketchup
1 tsp. dried parsley
1/2 c. green pepper, chopped
1 1/2 c. roast pork, cooked

Spray a large skillet with oil or non-stick cooking spray. Saute onion for 5 minutes or until tender. Stir in beef broth, rice and mustard. Bring mixture to a boil. Add tomatoes, ketchup, parsley and green pepper; mix well. Reduce heat and simmer for 20 minutes, stirring occasionally. Add pork; mix well. Continue simmering for 5 minutes or until mixture is heated through, stirring often.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was a nice dish with a unique flavor due to the ketchup/mustard mix. However, I must warn you - if you do not like mustard this might not be the dinner for you. Mustard is one food I absolutely loathe however I will try new dishes like this just to be adventurous. I didn't taste the mustard in the dish as much as I could smell it when it was cooking (which I don't like either). Since the rest of my family found no problem with this dinner, I figure that most other people won't either. Let me know what you think. For the cooked pork, leftovers are great in this dish or find a lone pork chop and cook it up before you start.

Recipe from Grandma's Comfort Food Made Healthy

Garlic-Rosemary Pork Chops

Serves: 4

4 pork chops, 3/4 to 1-inch thick
Salt and pepper
1 T. oil
4 large garlic cloves, sliced thin
1 c. chicken broth
1/2 tsp. dried rosemary
1 tsp. red wine vinegar
2 T. butter

Pat chops dry with paper towel and season with salt and pepper. Heat oil in large skillet over medium-high. Cook chops until well browned and meat registered 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil. Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and scrape up any browned bits with wooden spoon. Simmer about 5 minutes or until reduced by half. Add any accumulated pork juices back to pan and stir in rosemary, vinegar and butter. Pour sauce over chops.

Click here to see if there are any coupons to go with this recipe!

Tips: Wow! These pork chops were awesome. The sauce really is easy to make and has so much flavor. I was amazed what a great taste the pork chops had with just salt and pepper on them and a little bit of sauce. We served these with brown rice and green beans and it made a wonderful meal. I also shared this recipe at Simply Sweet Home's Friday Favorites & Harrigan Howdy's Recipe Share Party.

Recipe adapted from Cook's Country Magazine

Sour Cream Pancakes

Makes: 12 4-inch pancakes *See tips

1 c. sour cream
7 T. flour
1 T. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 tsp. vanilla
Butter
Pancake syrup

In a medium bowl, combine sour cream, flour, sugar, baking soda and salt; stir gently until mostly mixed. Whisk eggs in separate bowl; add vanilla and stir. Pour egg mixture into sour cream mixture. Stir together gently. Batter doesn't have to be totally combined. Heat a griddle or iron skillet over medium-low heat. Melt a small amount of butter on griddle and pour the batter 1/4 cup at a time. Cook for 1-2 minutes, then flip and cook for an additional 45 seconds to 1 minute or until golden brown. Top with butter and syrup.

Click here to see if there are any coupons available to go with this recipe!

Tips: These were delicious pancakes with a little more substance than traditional flapjacks and are nice and moist. I doubled this recipe for our family of 4 (two of those mouths being under 5-years old). So keep that in mind when making breakfast. Be sure to have the griddle or skillet nice and hot otherwise your first batch of pancakes will be impossible to flip. Start with only 1/4 cup of batter at a time until you see how they will spread.

Recipe from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

Honey Pork Chops

Serves: 4

2 T. brown sugar
3 T. honey
1/4 tsp. salt
1/8 tsp. pepper
4 pork chops
Hot, cooked rice

In a small bowl, whisk together brown sugar, honey, salt and pepper. Place the pork chops in a large skillet and brush the honey glaze both sides of each chop. Cook over medium-high heat for 5-6 minutes on each side or until chops are no longer pink in the middle. Serve with rice.

Click here to see if there are any coupons available to go with this recipe!

Tips: Not much needs to be said about a simple yet yummy pork chops dish. As always, $5 Dinner Mom has created a wonderfully easy and frugal meal that all families can enjoy.

Recipe from The $5 Dinner Mom Cookbook

Red Pepper Rotini

Serves: 4

1/2 pkg. (8 oz.) rotini pasta
1 red bell pepper
2 boneless, skinless chicken breasts, cubed
1 tsp. olive oil
1/2 c. homemade Basic Vinaigrette dressing
1/2 c. mozzarella cheese, shredded

Cook the pasta according to package directions; drain. Heat oven to 450 degrees. Cut bell pepper in half lengthwise and remove stem & seeds. Place pepper halves in a baking dish and roast in oven for 10-15 minutes; turning once. Let cool and dice. In a small skillet, saute chicken in oil for 8-10 minutes or until chicken is no longer pink. Add chicken, roasted pepper, vinaigrette and cheese to pasta and toss to coat. Serve hot.


Tips: I was so impressed by this simple dinner and by the flavor of the roasted red pepper. Be sure to make the Basic Vinaigrette dressing either before you start or while the chicken and pasta are cooking. Use the leftover dressing on your salad, cooked vegetables or for another meal. I roasted the red pepper in my toaster oven to save having to turn on the regular oven. Again, in my haste to get dinner on the table I forgot to take a picture. Next time we make this meal I will be sure to add a picture because it was really a very pretty dish.

Recipe from The $5 Dinner Mom Cookbook

Make-Ahead Breakfast Burritos

Makes 6-8 burritos

1 dozen eggs
1/2 c. milk
1 c. Cheddar cheese, shredded
1/2 lb. breakfast meat of your choice, cooked & chopped
1 package tortillas

Break eggs into a large bowl. Add milk and whisk until scrambled In a large skillet, cook over medium-high heat, mixing in meat towards the end of cooking. For each burrito, place a tortilla on a paper towel then add a scoop of scrambled eggs and top with a handful of cheese. Wrap each burrito in the paper towel and then in a piece of foil. When finished with all burritos, put them in a zip-top bag and place in the freezer.

When ready to eat, remove burrito from foil and place on a microwave-safe plate still wrapped in paper towel. Microwave on high 2 to 2 1/2 minutes (depending on the wattage of your microwave), turning over once. Serve with salsa or taco sauce, if desired.

Click here to see if there are any coupons available to go with this recipe!

Tips: It is great to have a healthy, filling breakfast ready to go in your freezer. My husband has used these several times when he had to leave the house early. The number of burritos you make will also depend on the size of tortilla you choose to use. Watch for eggs to go on sale ($1.00/dozen is a great price) then buy an extra carton for making these burritos. I also shared this recipe at We Are THAT Family's Works-For-Me Wednesday.

Recipe from Daily Essentials and Deals

Garlic White Sauce

Makes: 2 cups

4 T. butter
4 T. flour
2 c. milk
4 garlic cloves, minced
1 t. Italian seasoning
1/4 t. salt
1/4 t. pepper

Melt butter over low heat in a saucepan. Add in minced garlic and saute for 2-3 minutes. Whisk in flour to make a smooth paste. Increase heat to medium; slowly add milk and seasonings. Bring to a boil; cook and stir until sauce thickens. Serve over pasta or vegetables.

Click here to see if there are any coupons available to go with this recipe!

Tips: I adapted this recipe from a plain white sauce into one with a bit more flavor. Two cups of sauce should be enough to serve over pasta for four people. If you were using it over veggies, you could probably half the recipe. I also added chicken on top of the pasta before pouring the sauce over and it was excellent. Let me know if there are any other uses you come up with for this sauce. I also shared this recipe at Designs by Gollum's Foodie Friday & Somewhat Simple's Strut Your Stuff Thursday.

Recipe adapted from Cooking Secrets My Mother Never Taught Me

Porcupine Meatballs

Serves: 4-6

1/2 c. uncooked long grain rice
1/2 c. water
1/3 c. onion, chopped
1 t. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 lb. ground beef
2 T. oil
1 can (15 oz.) tomato sauce
1 c. water
2 T. brown sugar
1 tsp. Worcestershire sauce

In a bowl, combine the first seven ingredients. Crumble beef over top and mix well. Shape into 1 1/2-inch balls. In a large skillet, cook meatballs in oil over medium heat until no longer pink; drain. Combine remaining ingredients; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Click here to see if there are any coupons available to go with this recipe!

Tips: These meatballs were tasty and easy to put together. I think the picture looks a little more like meat lumps in tomato sauce but you'll have to take my word that they were good. I always find it easiest to mix ground meat with my KitchenAid Stand Mixer. It saves you from having to worry if you got all the ingredients mixed in evenly. In case this isn't quite what you're looking for, check out my other meatball recipes. I also shared this recipe at Tidymom's I'm Lovin' It Fridays.

Recipe from Taste of Home Mom's Best Meals

Garlic Mashed Potatoes

Serves: 4

6 large potatoes, peeled and quartered
2 garlic cloves, minced
1 to 1 1/2 c. milk
2 T. butter
Salt and pepper

In a large saucepan, boil the potatoes for 10-15 minutes or until softened. Drain water and pour potatoes in serving bowl (or return to pot if you prefer). Add 1 cup of milk, butter, garlic, salt and pepper. Mash with a potato masher. Add additional milk if you prefer creamier potatoes.


Tips: Delicious twist on traditional mashed potatoes and just as easy to put together. If you have dairy allergies (like my son) or just don't do dairy, I made these with soy milk for the whole family and they tasted great. No one even knew the difference. Pair these with Garlic Pork Chops and you'll have a whole meal for under $5.

Recipe from The $5 Dinner Mom Cookbook

Garlic Pork Chops

Serves: 4

4 pork chops (about 1 1/2 lbs.)
1 T. olive oil
2 garlic cloves, minced

In a large skillet, marinate the pork chops in the olive oil and garlic for at least 30 minutes in the refrigerator. Place skillet over medium-high heat and saute the chops for 6-8 minutes on each side or until no longer pink in the middle. The cooking time may vary depending on the thickness of the chops.

Tips: I love garlic so these pork chops were super simple to put together and had a wonderful flavor. The marinating is done in the skillet to save you from dirtying extra dishes. I made these with Garlic Mashed Potatoes and together the meal should be under $5. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe from The $5 Dinner Mom Cookbook