No-Spend Month:  Some More Recipes


I was looking at our menu for the week and realized I had not shared these recipes yet.  Most of the ingredients come from the freezer or pantry.  Of course, the bell peppers are fresh (and free) from our garden, but the filling is good by itself, so you could make it without the peppers.

Mexican Skillet Casserole

16 oz chicken broth

1 cup long grain brown rice

1 pound ground beef

1 small onion, chopped

2 cups frozen corn

1 can black beans, drained and rinsed

1 can (or less) Rotel, drained

1 tsp chili powder

1 tsp cumin

1 tsp salt

1/2 tsp fresh ground black pepper

Optional toppings:  shredded cheese, sour cream, salsa, jalapeños, diced avocados, etc.

Cook rice in chicken broth according to package directions.  Brown ground beef in large skillet, adding chopped onions to cook with beef.  Add spices and mix well.  Add frozen corn and cooked rice.  Stir well and cook until heated through. Add beans and Rotel (to taste) and stir well.  Remove from heat when everything is hot.  Serve with shredded cheddar cheese, sour cream, salsa, diced avocado, etc. if desired. 

The little girls and I picked these beautiful red bell peppers from our garden yesterday. I’m saving them to use this week for stuffed peppers.

Stuffed Bell Peppers

1 – 2 bell peppers for each person, depending on size of peppers and appetite of individuals 

1 pound ground beef

1 onion, chopped

1 bell pepper, diced

1 cup long grain brown rice

16 oz chicken broth or water

1 can diced tomatoes

1 tsp chili powder

1 tsp oregano

1/2tsp garlic powder

Optional topping:  shredded cheese

Cook rice in broth or water according to package directions. Brown ground beef, adding chopped onion and bell pepper when beef is about halfway done.  Stir in remaining ingredients, including cooked rice.  Remove from heat.  Rinse bell peppers and remove stem ends; remove seeds and membranes.  Trim bottom of peppers slightly if they won’t sit upright.  Fill each pepper with ground beef mixture.  You can top with a little cheese if you’d like.  Bake at 350 degrees for about 30 minutes.


Pork Tenderloin

1 pork tenderloin, 1 – 4 pounds

2 – 3 cups chicken broth 

2 – 3 TBSP Worcestershire Sauce

Seasonings to taste:  salt, pepper, onion powder, garlic powder, etc.

If you have time and the inclination, you can heat some oil in a skillet and sear the seasoned tenderloin on each side before putting it in the crockpot.  If you are like me, you can dump the half-frozen tenderloin in the crockpot and add the remaining ingredients on top.  Depending on the size of tenderloin, cook on low for 4 to 6 hours.  It will be very tender and fall apart when done.  This can be used for pulled pork sandwiches or eaten with barbecue sauce or gravy.  For gravy, stir a little cornstarch in some cool water until dissolved.  Add some of the broth from the crockpot to a saucepan and heat over medium-low heat.  Add the cornstarch-water mixture, stirring constantly until gravy thickens.  You can also add some milk to this if you prefer creamy gravy.  


About Leslie

I am a mother of four, who loves organization but is dealt a new hand of chaos each day. I love Jesus and each of my unique children. I strive to foster these relationships and bring a little organization to our chaotic home. I want to be a better blogger, but, truthfully, this is just not as high on my priority list as the aforementioned relationships or the state of our home.

4 responses »

  1. Pingback: No-Spend Month:  Menu | Chronicling Chaos

  2. Pingback: November Menu | Chronicling Chaos

  3. Pingback: August Menu | Chronicling Chaos

  4. Pingback: October Menu & a Recipe | Chronicling Chaos

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