recipes
A Homemade Crunchy Mushroom Wrap to Save Your Grocery Budget
(Family Features) If the prices of your favorite ingredients have you dreading the next trip to the grocery store, finding ways to stretch your budget can help you feel better at the checkout counter.
One such way: turning to versatile ingredients that help make every dollar count by using them in a variety of your family’s favorite meals. Flavorful options like mushrooms enhance recipes by extending portions when you use a process called “The Blend.” Blending finely chopped mushrooms with ground meat allows you to extend the volume of dishes like burgers, tacos, pasta, wraps and more.
Simply chop your desired mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook your blend to complete the recipe. This Blended Crunchy Mushroom Wrap is a perfect example of an easy yet delicious way to take your grocery budget further.
Visit MushroomCouncil.com for more blended recipe ideas.
Watch video to see how to make this recipe!
Blended Crunchy Mushroom Wraps
Recipe courtesy of the Mushroom Council
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6
- 2 tablespoons olive oil
- 1/2 cup finely chopped yellow onion
- 8 ounces mushrooms, such as white button, crimini or portabella, finely chopped
- 1/2 pound lean ground beef
- 1 tablespoon taco seasoning
- 6 burrito-size flour tortillas (about 10 inches each)
- 1/3 cup nacho cheese sauce
- 6 tostada shells
- sour cream
- 6 mini soft taco-size flour tortillas (about 4 1/2 inches each)
- shredded lettuce
- diced tomatoes
- shredded Mexican cheese blend
- nonstick cooking spray
- In large skillet over medium-high heat, heat olive oil. Cook onions 1-2 minutes until translucent. Add mushrooms and ground beef. Cook about 5 minutes, or until beef is no longer pink. Stir in taco seasoning. Cook 2-3 minutes. Set aside.
- Lay one large flour tortilla on flat surface. Spread 2 tablespoons mushroom-meat mixture on center of tortilla.
- Drizzle dollop of nacho cheese over mushroom-meat mixture. Top meat with one tostada shell then spread thin layer of sour cream over tostada shell.
- Top with shredded lettuce, diced tomatoes and shredded Mexican cheese then one small tortilla. Make sure not to overstuff so wrap doesn’t break apart while cooking.
- Fold edges of large tortilla toward center until completely covered.
- In hot skillet, generously spray with nonstick cooking spray. Carefully place wrap seam side down on skillet. Cook 2-3 minutes until golden brown.
- Flip and cook other side until golden brown. Repeat with remaining mushroom-meat mixture, tortillas and toppings.
- Cut wraps half and serve.
SOURCE:
Mushroom Council
https://stmdailynews.com/category/food-and-beverage
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Savory Pork Chili Fresh from the Slow Cooker
(Family Features) If you’re hunting for a cool-weather warmup or just need a break from the kitchen, the slow cooker is a perfect tool to make dinner a breeze. This Barbecue Chili recipe from “Cookin’ Savvy” offers a hearty meal that serves a crowd.
Visit Culinary.net to find more family-friendly dinner inspiration and step-by-step recipe videos.
Watch video to see how to make this recipe!
Barbecue Chili
Recipe courtesy of “Cookin’ Savvy”
Servings: 8-10
- 1 pork loin (2-3 pounds)
- 1 can (10 ounces) diced tomatoes and green chilies
- 2 cups barbecue sauce, divided
- 1 cup water
- 1 can (29 ounces) tomato sauce
- 2 cans (27 ounces each) chili beans
- 1 package chili seasoning
- 1 tablespoon barbecue seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- salt, to taste
- pepper, to taste
- sour cream, for serving
- shredded cheddar cheese, for serving
- corn chips, for serving
- Place pork loin in slow cooker. Cover with diced tomatoes and green chilies, 1 cup barbecue sauce and water; cook on low 4-6 hours.
- Cut up cooked meat and place in Dutch oven along with juices from slow cooker. Add remaining barbecue sauce, tomato sauce, chili beans, chili seasoning, barbecue seasoning, onion powder and garlic powder. Season with salt and pepper, to taste.
- Cook over medium heat 20 minutes, stirring occasionally. Serve with sour cream, shredded cheese and corn chips.
Tip: Add can of beans if serving bigger crowd.
SOURCE:
Culinary.net
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Make Breakfast More Manageable
(Family Features) Mornings for many families involve hurried breakfasts and mad dashes out the door. These Egg Tot Muffins can help take that grab-and-go breakfast to the next level. High in protein and flavor, they are a good way to get rid of early morning brain fog. Plus, you can make them ahead of time so all you have to do is pop them in the microwave and enjoy on the go. Find more morning meal inspiration at Culinary.net.
Watch video to see how to make this recipe!
Egg Tot Muffins
Recipe courtesy of “Cookin’ Savvy”
Servings: 12
- Butter
- 36 thawed tater tots
- 10 eggs
- 1/2 cup heavy whipping cream or half-and-half
- 1/2 cup shredded cheese
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 package (2 1/2 ounces) real bacon pieces
- salt, to taste
- pepper, to taste
- Heat oven to 350 F.
- Grease muffin tin with butter. Place three tots in each muffin hole and smash down.
- In bowl, whisk eggs, cream, cheese, garlic powder, onion powder and bacon pieces. Season with salt and pepper, to taste. Fill each muffin hole completely with mixture.
- Place cookie sheet under muffin tin to contain messes and bake 20-25 minutes.
SOURCE:
Culinary.net
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A Savvy Weeknight Family Meal
(Family Features) Because this time of year can be crazy busy, drive-thru meals can easily become the norm. While fast-food burgers may do the trick once in a while, they can get old quick if your family is eating them every other night. This quick and easy Baked Spaghetti can bring everybody back to the table and it won’t break the bank either. Find more weeknight dinner inspiration at Culinary.net.
Watch video to see how to make this recipe!
Baked Spaghetti
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1 pound ground beef
- 1 pound spaghetti noodles
- 1 jar (16 ounces) alfredo sauce
- 1 jar (24 ounces) marinara sauce
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- salt, to taste
- pepper, to taste
- 2 cups shredded cheese
- French bread or breadsticks, for serving
- Heat oven to 350 F.
- Brown and drain ground beef. Cook noodles according to package instructions. Drain noodles; add alfredo sauce and mix well.
- Add marinara sauce, garlic powder and onion powder to ground beef. Season with salt and pepper, to taste.
- Place noodles in 9-by-13-inch baking dish. Spoon beef mixture on top but do not mix in. Cover with shredded cheese then cover with foil and bake 30-40 minutes.
- Serve with French bread or breadsticks.
SOURCE:
Culinary.net
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