- Preheat oven to 350.
- Mix all ingredients.
- Divide into 6-8 balls and flatten slightly, place on baking sheet.
- Bake for about 10-12 min until golden brown.
Christmas ham is an all time favorite at our house. We love to get the honey baked ham and we always have plenty of it left over. After the first day or two, I always need to come up with a new way to serve that delicious ham to keep it interesting.
I call it:
“Cheesy Delicious Macaroni & Ham Casserole”
You never know . . . you could be featured in a magazine or blog post – Share using the links below.
Grab the button above or from the sidebar and link your post up below. Be sure to visit others to see their lovely projects.
After entering your link by clicking below, come back to click on the link again and you can click on any of the pictures to visit their blogs:
Click here to enter your link and view this Linky Tools list…
We are excited about our new partnership with them and thrilled to introduce you!
Beginning in January, Molly Green Magazine members will have exclusive access to the Dine on a Dime section at BAM – super frugal, delicious recipes – organized so that you can plan your shopping at local stores!
It’s a valuable resource we know you will love as much as we do.
I hope this works for you – because it totally works for me!
linking with: Works for me Wednesday
These meals are designed to feed a family of 4 or 5 with little ones. If you have a larger family, you may only get 2 – 3 meals from your chicken, but by putting the broth to good use, you’ll be surprised at just how far you can stretch a chicken!
This is one of the favorite lessons I’ve learned on my journey to a more frugal lifestyle. I believe you’ll like it too!
4 Meals from 1 Chicken:
1) Roasted Chicken – Begin with 1 whole chicken, rubbed with olive oil and sprinkled with garlic, salt and pepper. Add 1/2 inch of water to bottom of baking dish for a moist and tender chicken. Bake at 350 degrees, for 1 – 1 ½ hours (general rule is to roast the chicken for 20 minutes per pound with additional 15 minutes for browning). Be sure the juices run clear and that your chicken is cooked through. Cover with foil for the first 45 minutes, then remove foil for browning. (Adjust browning time for larger chickens – 15 to 30 minutes is all that is needed for a crisp, browned top.)
2) Yummy Vegetable Soup – Boil leftover chicken in large stock pot for 2 hours. Add pepper flakes, garlic, salt and pepper to the water with a heaping spoonful of coconut oil. Strain chicken and bones out of broth, then set aside to cool. Save remaining broth simmering on low. Pick chicken off of bones and store bones in bag. Store chicken pieces in another bag.
Add sliced carrots, celery, corn, peas, chopped onions and tomatoes to broth and cook on low for about 30 min. to an hour, until veggies are all tender.
Serve with fresh bread or corn bread for a delicious vegetable soup.
3) Cheesy Chicken Noodle Casserole – Boil noodles in a pot of water. Grate 1 cup cheese (cheddar, jack or other favorite). Add leftover chicken pieces to pan with chopped onion and a pat of butter or coconut oil to heat. In a separate skillet, add a TB of butter and heaping spoonful of flour and stir until it begins to brown. Add ½ cup of milk and stir. Continue adding ¼ cup milk at a time until gravy is a thickened liquid (or desired consistency – remember, it will thicken a bit after sitting). Add the grated cheese and stir until combined.
Drain boiled noodles and put them in a large mixing bowl, pour chicken and onions over them and add cheese sauce, then stir it all together. If desired, add to a casserole dish and sprinkle Durkey onions on top. Place in oven to brown for 15 min. before serving.
4) Wholesome broth for soup, stew or dumplings – Add leftover chicken bones to a crock-pot full of water. Sprinkle in red pepper flakes and garlic powder (add salt to taste later). Cook bones on high for 8 hours; continually adding more water to make sure it does not dry out. Store cooled broth in jars or bags in freezer for ready-made healthy and homemade chicken broth. Use for soups such as potato soup, vegetable soup, chicken dumplings and more!
Works for Me Wednesday:
A simple way to get kids involved in preparing for company or helping to feed the family during the Thanksgiving and Christmas seasons . . . let them make cake – well, muffins anyway! This easy, frugal recipe will be sure to surprise you. It makes a delicious, moist muffin the whole family will love.
Find ways to allow your children to help out in the kitchen. Baking cookies for a sweet neighbor, making muffins for the elderly couple down the street, or even stirring up a special mix of snacks for visiting cousins can go a long way towards making them feel like a big part of things. Encouraging your children as they learn in the kitchen helps grow their self esteem and lets them know they have an important role in the family.
Cooking and baking together can be a terrific way to start family traditions that your children will treasure for a lifetime!
It’s also a wonderful way to teach them to think of others and to show them how to reach out to people in the community.
Try this simple recipe for starters. The muffins are delicious and the children will be so proud!
Linking with Works for Me Wednesday
How about you? Do you have special traditions that involve cooking with the kiddos during the holidays?
Learn about more ways to enjoy a frugal & relaxing season with our special Buy One Get One deal on Molly’s Christmas Bundle (read more here)
Guest post by: Midge
So, this week, my husband brought home some guavas and we decided to make guava jelly. Now, this is a newly acquired skill, but I think we did a pretty good job. Guava has a different kind of flavor and it may not be for everyone. My husband absolutely loves it!
guavas ripened – sugar – lime or lemon juice, and water
Guest post by: Midge
Although my “year of the carnivore” series is officially over, I came across a situation I just could not pass up sharing with you!
This week a friend of ours came home from a big hunting trip out west and brought back a cooler full of elk meat to share with our family. Now, as you may know, I’ve been cooking deer meat in a special venison chili (and boy was it good!) but, elk meat, I have never attempted. In the spirit all things frugal, I certainly could not pass up the opportunity to learn. So, elk, it is.
In the process of finding out how to cook this new dish, I learned a few things. Did you know that elk meat has less fat than chicken, pork and beef? It’s true! I even read somewhere that it’s lower in fat than some seafood. It has less cholesterol than bison, venison, or turkey! Who knew?
As a matter of fact, in most cases, at least in the recipes I came across, it was recommended that some fat be added to the dish in order to add moisture. The elk can be substituted for any red meat. You can use it in stir fry, grilling, roasting in an oven or the crockpot. You can even fry it up in a pan!
Evidently, elk makes a great burger when wrapped in bacon and grilled. If you decide to cook a roast, it’s as simple as adding plenty of moisture, like water with a few spices and slow cooking for a couple of hours.
I used the same kinds of special spices I keep in the pantry all the time to add to my roasts. Personally, I choose a sprinkling of garlic, a little fresh ground pepper, and maybe a touch of salt. Simple is good, and elk is a flavorful meat that does not require much dressing at all.
We are big fans of country fried steak (in olive or coconut oil) and all that is required to make that happen with elk, is the elk. The recipe I found is just like the country fried steak I always make. Cut it into strips, rinse and pat dry, then lay out flat. I like to season my flour (about 1-2 cups) with a bit of salt and pepper and then dredge the meat, coating it on each side. Heat 3-4 tablespoons of oil on medium to high in a cast iron skillet or a heavy pan and sear them on both sides. Lower the heat to medium low and continue to cook through for a few more minutes on each side. Once all the country fried elk steak has been cooked (and placed on a plate lined with paper towels or napkins to soak up extra oil) you can use the skillet leftovers to make a delicious country gravy.
Being the busy mom that I am, during a busy week, like it is, I decided to go with an elk roast. I added an inch or 2 of water to the bottom of my roasting dish. I rinsed the meat and placed it in the pan and then added garlic powder, pepper, a pinch of salt and a just little bit of mixed dried Italian spices (just for fun) and covered it with foil. I placed it in the oven at 300 and roasted for an hour. I pulled it out and added carrots, onions, checked the water level and removed the foil to place it back in the oven for an additional 45 minutes to an hour. You can slow cook the meat for longer, just be careful that it does not dry out.
The elk meat is naturally tender and flavorful and it’s now a favorite addition to our frugal family meal planning! Fortunately, there was about 45 pounds of elk meat in that cooler, so I’ll be trying some of those other recipes for cooking elk very soon.
How about you? Have you ever prepared elk meat? I’d love to hear about your favorite frugal recipes!
Guest blog by: Midge
My last Year of the Carnivore Series meat selection is: Salmon! I decided to be INCREDIBLY frugal and bought some $2 small filets at our mart of many discounts. Going the easy route, the salmon filets sounded like they would be easy breakfast fixings for just my husband and I. Then, I started to doubt myself… wait, am I really trying salmon if I just use these bargain filets?
So, last week as I was at the market and I spotted a large salmon fillet on special. Now, that fish is what a “Midge Challenge Meal” is all about! Large and in charge, this salmon looked like it could feed an army (or at least four more people – ha ha)! So, I decided to invite a few people over to dinner. Soon, the number rose to ten with a few children to boot!
My next point of conflict… what if the children do not like the way I prepare the fillets? So, I bought a few salmon burgers to even out our salmon choices. But, when it came down to THE DAY of the big meal I realized what all of my piece meal salmon buying had come down to. I now had three different packages of salmon to cook for a dinner party of ten with side dishes and new recipes to conquer. I suppose I have come a long, long way from the Midge of a couple of years ago because surprisingly, I looked forward to the challenge.
I created three separate salmon meals:
Salmon fillets grilled on our BBQ with limited seasonings ~ VIDEO OF GRILLING SALMON
**In case you were wondering, we served it with freshly baked cornbread, fresh raspberries, grapes and apple cider.**
My husband and I favored the salsa baked salmon. It was flavorful and moist although I would definitely choose to use my own salsa choice next time as the lemon flavor the recipe required was too much and threw off the taste of the salsa and salmon. Our other party guests enjoyed the grilled salmon fillets but they were a bit on the dry side. This was probably due to the fact that the sun had set by the time the salmon was finishing on the grill. I cooked by flashlight and had a hard time identifying whether the meat was “truly” done. Three out of four kids ate their whole salmon burger… so I can only guess that it was a success!!
On a side note, I did panic a “wee little” bit (okay, a lot) before attempting to create the salmon. But, I put out a call on my Facebook page saying, “help, there is a salmon in my freezer and I don’t know what to do!” or something like that . I had many helpful hints from my friends and felt a lot more confident embarking on this salmon cooking endeavor than before I posted my cry for help!!! Two of my favorite were ideas from Christina Mann and Rachel Crites; writers at the HIDING THE PEAS BLOG. Christina shared her favorite recipe with me for a sweet bourbon salmon…. Wow, that sounded good (wish I could share it here!!)!
And Rachel, shared a few helpful hints plus the following recipe: Wrap your salmon in tin foil and add butter, lemon juice and dill weed. Bake it at 350 for 15-20 minutes until it is white and it flakes apart. She stated that this was the main way they enjoyed salmon.
How do you cook your salmon? Every have a small dinner turn into a dinner party for ten… or is that just me?
Guest blog by: Midge
“Good apple pies are a considerable part of our domestic happiness.” — Jane Austen
This excerpt was taken from the SEPTEMBER 2012 ISSUE OF MOLLY MAGAZINE which helps you to organize your pantry, save money and more! ALSO, be sure not to miss out on all of the fun links to recipes and learning activities I have shared at the end of the blog!
Lately, I have been eating, sleeping, and dreaming about . . . APPLES!
Fall is my favorite time of year. The weather cools down and chilly breezes can be felt as I walk to the mailbox each morning. In the afternoon, our local park is abuzz with soccer coaches’ whistles and the quiet hum of laughter filled children playing and running. An occasional fall rain shower brings the smell of the wet street and dying grass to your senses. It is also the season of Thanksgiving and apples!
My mother and father-in-law came for a visit recently. They brought three buckets full of small apples from their apple trees at the ranch. I have never had that many apples in my home before and had no idea what to do with them!
One look at those apples and I knew that I was not going to let any of them go to waste. I opened a cookbook and picked out a recipe that called for the largest amount of apples with the least amount of other ingredients and got set to go to work. I used an apple peeler/corer we received as one of our wedding gifts (and yes, this was the first time I used it!). I peeled, cut, sliced, and then repeated the process until I was tired of turning the crank on my new kitchen gadget. Finally, I piled all of them in the slow cooker with a few other sparse ingredients; and then let it cook for about 8-10 hours.
The reason you don’t see the recipe included in this letter is because it did not quite turn out the way I intended! It was supposed to make apple butter but instead it was more like apple sauce. The good news was our little one year old Sarah ate it like a champ (unlike the CARROT BABY FOOD DISASTER)! And my husband, a big fan of apple butter, had four helpings at one setting. Compared to my one small spoonful, I started to feel like I was wimping out on enjoying those apples!
After all was said and done I still had 2 ½ buckets full of apples left over and had met at least three little worms in the buckets in addition to the worm which managed to get stuck in my dishwasher (don’t even ask). I remember drawing book worms as a kid on my reading reports. I guess I never thought that this idea had to originate from somewhere!!! It came from my apple buckets!
Help! I want to make or create something special with all of these apples. Fall is the time for apples and apple pies but if I have to eat them all in the next month or two, I fear I will never want to look at another apple again! How do you store your apples? What are a few of your favorite apple recipes? My husband keeps saying that he has a hankering for an apple crisp dessert. Do you have a great recipe to make this?
Midge, the real live book worm
You can find Molly’s response here: SEPTEMBER 2012 ISSUE OF MOLLY MAGAZINE
MORE APPLE RECIPES AND FUN FROM AROUND THE WEB…
Crafts and Fun:
Torn Paper Apple Tree from 3 Dinosaurs
Apple Pie Scented Play Dough from To the Moon and Back
Melted Crayon Leaves and Apples by Life with Moore Babies
FREE apple calendar cards from 3 Dinosaurs
A Week with Apples from Mercy is New
Guest Blog Featuring: Midge
I know; I am a bit behind the times. While others were cooking side by side with their moms, I was learning the fine art of microwave-ing a Hot Pocket. No real fault lies with my parents or for that matter, with me. My parents were busy running their own 24 hour business and I was busy with school and after school activities. So, I just sort of skipped the part in life where “learning kitchen skills” was a necessity.
Off I went to college, where my pizza ordering skills were honed to perfection. My few forays into the cooking realm usually involved a roommate or two with a late night quesadilla. Making things from scratch? No problem, right? I just scratched the box open and VOILA, a ready made meal!
Now, I find myself in a bit of a pickle. My daughter Sarah is now eating solid foods. I really desire for her to eat healthy, organic baby food. I’ll bet a few of the readers of the econobusters’s blog have mastered the art of making baby food! But, me, well, I still struggle with cracking eggs to remove the yolk.
I saw the Magic Baby Bullet (Say that five times fast!) at the store and thought I could do this project for cheaper! In the sale section that day was a baby generic Cuisinart food processor. Bingo! I walked out of the store $10 lighter and was on my way to a “make your own” baby food adventure.
Anytime I have ever tried to go cheaper without fully visualizing the whole plan, I have fallen on my rump! In this case, the mini food processor would not chop my veggies down to small enough pieces. I had started with organic baby carrots and cooked them in a microwave-able bowl.
Up until this point I had never cooked “non-frozen” carrots in the microwave. I assumed there must have been something wrong with my microwave because half of the carrots ended up undercooked and the other half overcooked. Maybe I just cooked them the wrong way? I cut up the carrots with a knife after a bit of adjusting and cutting off the bad pieces. Then, I placed them into the food processor.
The end result was not pretty. It was shredded carrots with lumps and chunks of larger carrots mixed in. I tasted the carrots and they were awful. I even tried adding a bit of formula to soften it up, make it juicier and more baby food like… but, to no avail. I imagined my little girl spitting them back up on my shirt, my face and all over my hair. Ugh, where did I go wrong?
Going cheaper is not always better… should I have invested in the Magic Baby Bullet, get a really good baby food cookbook, or just stockpile organic baby food coupons?
Oh and one more thing…the mini food processor now resides in a special spot deep within the dark recesses of the back of the cupboard.