this is another creative recipe – determine your own ingredients and amounts

you will need

• large flour tortillas, 1 per serving
• cooked rice, about 1/2 cup per serving
• diced veggies, squash, zucchini, green beans, mushrooms, onions, peppers, whatever you like or is growing in your garden
• diced fresh tomatoes
• olive oil or butter

combine and sauté or stir fry your diced veggies using the butter or oil, all except the tomatoes, set those aside, brown your tortillas in a skillet

on a tortilla add veggies, cooked rice and tomatoes, season with salt and pepper or maybe even teriyaki sauce and fold one end over slightly then roll like a burrito, or eat like a large taco

yummy, fast, healthy, and cheap! but be forewarned your family may want seconds

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• 7 eggs
• 2 bunches fresh spinach washed and stems removed
• 3 banana peppers chopped
• 1 bell pepper chopped
• 2 cups cooked white rice
• 9 oz shredded cheese, colby/jack mix
• 3 T butter

preheat oven to 350 degrees     

In a blender add all eggs, and peppers and 1 and 1/2 bunches of spinach. Blend well, then place in mixing bowl and add rice and remaining spinach, stir well. Take baking dish and add butter, place in oven until butter melts, then pour in mixture. Bake until firm, approx 20 minutes, remove and spread cheese on top, then bake until bubbly. Enjoy!

6-8 servings

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we use shredded beef in all kinds of dishes, tacos, enchiladas, sandwiches, burritos, chimichangas, tamales, and taquitos it can be made ahead and frozen

• beef roast, we use shoulder roast since our local market often has it on sale
• peppers (your choice)
• onions
• crockpot or slow cooker

This is really really easy. Take your roast and put it in the cooker, add quartered onions and sliced peppers. You can add as much or as little as you like. We usually use about 2-3 onions and 5-6 peppers with a 2-3 pound roast. Add enough water to cover, turn it to medium and let it cook until tender. When you can pull it apart with two forks it is done. If you have too much liquid put it in a pan on the stove and cook it down until all the broth evaporates.

Wasn’t that simple? Depending on what we are using it for we will sometimes mix with cooked rice.

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This is a great budget meal especially if you find a shoulder roast or such on sale. Here is what you will need for a family size meal.

• small roast
• 2 onions
• 1-2 bell peppers
• 1/2 C. flour
• 3 Tbs cooking oil
• 1/4 C. corn starch

Heat your oil in a skillet. Coat roast with flour and brown in skillet. Cut your onions and peppers in bite size pieces and put in crock pot along with browned roast. add enough water to fully cover all, I usually just fill to top. Cook on high for several hours until meat is tender. Remove roast and cut off fat and shred meat, set aside. Put the corn starch in a sifter and sift over the remaining liquid, stirring. Continue stirring until well dissolved and starting to thicken. Then add the shredded meat and turn to low until ready to serve. We serve this over either boiled potatoes, mashed potatoes or cooked rice.

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• 2 pounds ground beef, or ground chuck, or venison, or stewing beef, or sausage, or any combination that amounts to 2 pounds
• 3 onions diced
• handfull of peppers of your choice, diced
• 6 pound can of tomato sauce
• 6 pound can of diced tomatoes
• 6 pound can of pinto beans
• your favorite seasonings

In a large skillet brown meant and onions and peppers. Then add all ingredients to a very large crockpot or electric roaster. Season according to your preference,  we use lots of chili powder and cajun seasoning. Cook on low about 4-6 hours, or until the aroma makes your stomach growl. Serve with a topping of fresh diced tomatoes, fresh diced onions, shredded cheese and sour cream. Also great to have cornbread muffins on the side.

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These are so tasty we have even served them at showers and luncheons.

• 4 chicken leg quarters, baked or boiled then deboned and meat diced
• 1 bunch green onions, diced, use all but the very ends
• 1/2 bunch celery diced, including the leaves
• 1/2 sweet red pepper, diced small
• 2 cups mayo
• 1 t. Cajun seasoning, or more to taste

• homemade bread or rolls
• sliced tomatoes
• lettuce

Mix all of the top ingredients together and serve on roll with lettuce and tomato. Enough to serve a crowd.

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My Georgia makes incredible meatloaf. It is one of those things of mine that she has taken and greatly improved upon. We like it best with thickly sliced homemade bread. preheat your oven to 350

you will need

• 2 pounds ground beef
• 1 diced bell pepper
• 1 diced onion
• 3 eggs, beaten
• 2 Cups uncooked oatmeal, we use thick sliced non- instant
• 1 T Cajun seasoning
• 1 large 1 lb can tomatoes sauce

Add everything except the tomato sauce to a large mixing bowl and get your hands in it and mix well. Then put it all in a baking dish and pat down smooth like a loaf. pour the tomato sauce on top and bake at 350 for 45-60 minutes. It will be done when bubbly and you can insert a knife into center and it comes out clean like when you test a cake, leaving a slice in the top. We like to serve ours as sandwiches, but it is also great alongside cooked pasta.

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This is one of those throw it in the pan recipes so there are no amounts. It is more a recipe idea. Don’t be afraid to get creative.

• diced yellow squash or zucchini
• diced red peppers
• sliced mushrooms
• diced fresh garlic
• chopped green onions
• about 2 T. olive oil
• cooked rice
• optional ~ pita pockets
• salt and pepper to taste or a little Cajun seasoning

Sauté all of the vegetables in the olive oil in a med hot skillet until the veggies are soft but not mushy. Serve over a bed of rice, or with rice in pita pocket. Really easy and very yummy.

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This is one of our favorite summer dishes and a hit at every pot luck or covered dish supper. You can make it with or without the chicken.

• 1 box colored spiral pasta and one box macaroni, or two bags of wacky pasta
• 2 bottles of ranch dressing
• 1 diced onion
• diced peppers, any kind you like
• diced tomatoes, 2 or 3 or how ever much you want
• 2 chicken leg quarters, boiled or baked and meat taken off bone and diced

Cook your pasta according to the directions. Drain and put in fridge to cool. When cool, in large pot, add all ingredients and stir well.  That is it! Keep cool till you serve. Easy stuff.

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Since we have all the milk a family could ever use, we do a lot of creamed dishes and gravies. Fresh raw milk is wonderful.

You will need,

• 1 pounds ground beef
• 1 onion diced
• diced peppers, bell, or whatever you like, as much as you like
• 1/2 cup flour
• milk, about 1/2  gallon

Add your ground beef, onion, and peppers to a skillet and cook on med high until done, stirring often. When done keep over heat and add flour while stirring constantly. when the meat is well coated slowly begin to add milk. Add enough until it is pretty soupy, keep stirring until gravy gets as thick as you desire. You can add more milk if it gets too thick. This can be varied. Add season to taste, we usually add some Cajun spice.

Ground beef gravy is great over boiled potatoes and carrots, or baked potatoes, or thick sliced bread, or rice or even pasta. It is a great frugal meal.

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