What You Need:

1 (15 oz.) can pork and beans
1 (15 oz.) can Great Northern beans, rinsed and drained well
1/4 C of ketchup
2 Tbsp maple syrup
2 tsp dry mustard
2 slices of crisp cooked bacon, crumbled

How to Make It:

Pour the pork and beans with their juice into a saucepan.
Stir in the Great Northern beans until well combined.
Place the saucepan over medium high heat.
Stir n the ketchup, maple syrup and dry mustard.
Bring the beans to a boil then reduce the heat to low.
Simmer for 10 minutes or until the beans are heated through, stirring occasionally.
Sprinkle the bacon over the top before serving.

Makes 6 servings

Baked beans are always a favorite. These are even better because they are quick and economical. Have leftovers? Stir in some browned ground beef and onion and serve over biscuits for a delicious next night meal.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 191; Fat 2g; Saturated Fat 1g; Carbohydrates 35g; Fiber 6g; Protein 10g;
Cholesterol 8 mg; Sodium 801 mg

What You Need:

1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds, crushed
1 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
2 (1 1/2 lb.) boneless beef chuck roasts
4 carrots cut into pieces
3 potatoes, peeled and cut into pieces
1 onion, sliced
2/3 C of beef broth
2 Tbsp quick cooking tapioca
2 Tbsp tomato paste
2 tsp bottled minced garlic

How to Make It:

Mix together the oregano, basil, fennel, pepper, salt and thyme in a small bowl.
Rub the mixture over both chuck roasts rubbing it into the meat with your fingers.
Place the carrots, potatoes and onions into the slow cooker.
Stir in the broth, tapioca, tomato paste and garlic until well blended.
Place the meat over the vegetables.
Cover and cook on high 6 hours or until the meat and vegetables are tender.

Makes 6 servings

There is a lot of meat in this economical dish. That’s ok because the extra meat can be used for many other dishes. Place the leftover meat into air tight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator then use in casseroles, for shredded beef sandwiches, manhattans or any of your favorite beef main course meals. This dish can be cooked on low for 11 hours.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 6 hours
Total Time: approximately 6 hours 20 minutes

Nutritional Information: (approximate values per serving)
Calories 430; Fat 8g; Saturated Fat 2g; Carbohydrates 48g; Fiber 6g; Protein 37g; Cholesterol 89 mg; Sodium 346 mg

What You Need:

1/4 C of butter
2 lemons, grated rind and juice only
1/2 C superfine sugar
2 egg, separated
1/2 C self rising flour
1 1/4 C of milk

How to Make It:

Allow the oven to preheat to 375 degrees and lightly grease a 5 cup baking dish.
Beat together the butter, lemon rind and sugar until light and fluffy.
Add the egg yolks and the flour and beat until well blended.
Gradually beat in the lemon juice and milk, beating as you add.
The mixture will look curdled.
Fold the egg whites into the mixture,
Spoon the mixture into the prepared baking dish.
Place the baking dish into a slightly larger roasting pan.
Fill the roasting pan with enough water to reach half way up the sides of the baking dish.
Bake 45 minutes or until the top is golden brown.

Makes 4 servings

This dessert is budget friendly and simple to make but will taste as if you put your heart and sole along with your dollars into it. The surprise is the lemon sauce you find underneath the sponge topping.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information:  (approximate values per serving)
Calories 320; Fat 15g;’ Saturated Fat 8g; Carbohydrates 43g; Fiber .4g; Protein 7g; Sugars 34g; Cholesterol 126 mg; Sodium 145 mg

What You Need:

4 C of mixed fresh berries
4 egg yolks
1 Tbsp lemon extract
1/4 C caster sugar

How to Make It:

Preset the oven to broil.
Place the berries into four oven proof custard cups.
In a mixing bowl whisk together the egg yolks, lemon extract and sugar.
Place the mixing bowl over a pan of hot water and whisk until thick and pale in color.
Pour the sauce equally over the 4 bowls of fruit.
Place the cups into the broiler for 1 minute or until the top begins to lightly brown.

Makes 4 servings

This is a great budget side dish to make with those last little bits of summer berries. Use whatever types of berries you have just a handful of and need to use before they go bad. The whole family will enjoy it. To use as a dessert top each bowl of berries with a dollop of whipped cream and a mint leaf.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 1 minute
Total Time: approximately 11 minutes

Nutritional Information: (approximate values per serving)
Calories 235; Fat 6g; Saturated Fat 2g; Carbohydrates 27g; Fiber 1g; Protein 4g; Sugar 27g; Cholesterol 202 mg; Sodium 18 mg

What You Need:

3 baking potatoes
1/3 C of margarine melted
1/4 C Parmesan cheese, grated
1/4 tsp Italian seasoning
1/8 tsp bottled garlic
1 pinch of salt
1 pinch of pepper

How to Make It:

Allow the oven to preheat to 425 degrees and line a baking sheet with foil.
Cut the potatoes lengthwise into 8 wedges each.
Place the cheese, seasoning, garlic, salt and pepper into a bowl.
Pour melted margarine into the bowl with the seasonings.
Whisk until well combined.
Add the potatoes in batches turning to coat them well
Place the coated potatoes onto the lined baking sheet.
Bake 30 minutes or until tender.

Makes 6 servings

The Italian seasoning and garlic combined with the cheese makes these potatoes a hit every time. Use leftover baked potatoes to save on time and money. Adjust your baking time if using potatoes that have already been baked to 15 minutes or until they are heated through.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 194; Fat 12g; Saturated Fat 6g; Carbohydrates 19g; Fiber 2g; Protein 4g; Cholesterol 31 mg; Sodium 232 mg

What You Need:

1 (4 ob.) boneless pork shoulder roast
1 sweet onion, cut into thin wedges
1 (12 oz.) bottle of chili sauce
1 C of cola
1/2 C of ketchup
2 Tbsp yellow mustard
1 Tbsp cider vinegar
1 Tbsp chili powder
2 tsp ground cumin
1 1/2 tsp minced garlic
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper, crushed

How to Cook It:

Place the meat into the slow cooker and add the onions.
In a bowl whisk together the chili sauce, cola, ketchup, mustard and vinegar.
Add the chili powder, cumin, garlic, paprika, salt, pepper and red pepper.
Whisk until blended in well.
Pour the mixture over the meat and onions,
Cover the slow cooker and cook for 6 hours on high.
Transfer the meat to the cutting board and shred.
Reserve 3 1/2 C of the meat.
Toss the remaining meat with enough cooking liquid to moisten.
Place the remaining meat in an air tight container with the onions.
Add enough cooking liquid to cover.
Chill for up to 3 days or freeze for up to 3 months.

Makes 8 servings

Pork shoulder is inexpensive and is a great meat to cook in a slow cooker. Simmering a pork shoulder makes it richer and a lot more tender. Serve over mashed potatoes, noodles or rice. Use the reserved meat to make turnovers or in your favorite pork casseroles. This dish may be cooked on low for 12 hours.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 6 hours
Total Time: approximately 6 hours 15 minutes

Nutritional Information: (approximate values per serving)
Calories 332; Fat 10g; Saturated Fat 3g; Carbohydrates 31g; Fiber 3g; Protein 27g; Cholesterol 76 mg; Sodium 760 mg

What You Need:

8 C of torn salad greens
1 (11 oz.) an corn with sweet peppers, drained
1 tomato, chopped
8 slices of bacon, cooked crisp and crumbled
1/2 C ranch salad dressing

How to Make It:

Place the salad greens into a large salad bowl.
Add the corn and tomatoes and toss to combine.
Sprinkle the bacon evenly over the top.
Pour the dressing over the salad and toss to coat well.

Makes 4 servings

How often do you cook bacon for breakfast only to find you have extra that no one wanted to eat? That what makes this salad budgets dream. Use that extra bacon instead of feeding it to the dog. The amount of bacon you use depends on how much you have leftover no need to cook anymore. The corn is optional but a nice addition.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 288; Fat 22g; Saturated Fat 4g; Carbohydrates 15g; Fiber 4g; Protein 9g; Cholesterol 27 mg; Sodium 868 mg