What You Need:

1 lb. new potatoes, quartered

1 lb. carrots cut into pieces

1 onion, cut into wedges

1/4 C of water

1 tsp salt

1 tsp dried rosemary

1/4 tsp garlic powder

1/4 tsp dried thyme

1/4 tsp pepper

1 (3 lb.) turkey roast with netting

How to Cook It:

Spray the crock of the slow cooker with a non stick cooking spray.

Place the potatoes, carrots and onion in the crock pot.

Pour the water over the vegetables.

Sprinkle in the salt, rosemary, garlic powder, thyme and pepper and stir to combine.

Place the turkey in the cloth netting on top of the seasoned vegetables.

Place the lid on the crock pot and cook on low for 9 hours.

Transfer the turkey to a cutting board and loosely cover with foil.

Let the turkey stand 15 minutes before removing the netting and carving.

Serve the sliced turkey with the vegetables on the side.

Makes 6 servings

Make use of the leftovers from this delightful dish. Store your leftovers in an airtight container for up to 3 days in the refrigerator. Reuse in a turkey pot pie or a hearty turkey soup or stew. You may also cook this meal on high for 5 hours.

Preparation Time: approximately 30 minutes

Cooking Time: approximately 9 hours

Total Time: approximately 9 hours 30 minutes

Nutritional Information: (approximate values per serving)

Calories 270; Fat 4g; Saturated Fat 1g; Carbohydrates 29g; Fiber 3g; Protein 29g; Cholesterol 81 mg; Sodium 1,601 mg

What You Need:

2 Tbsp vinegar

2 Tbsp salad oil

1/2 tsp sugar

1/2 tsp salt

1/4 tsp celery seeds

1 cucumber, peeled, halved and sliced thin

1 sweet onion, sliced thin

1 C cherry tomatoes, halved

1 green bell pepper, cut into strips

How to Make It:

Whisk the vinegar, oil, sugar, salt and celery seed together in a mixing bowl.

Add the cucumbers and onions and stir to coat.

Stir in the tomatoes and bell pepper strips.

Cover the bowl and chill for at least 4 hours stirring occasionally.

Makes 6 servings

This is a great way to stay within your budget. Use those extra vegetables from the garden. Use red, yellow or orange bell peppers if you want to give your salad a little color. This salad can be chilled for up to 24 hours before being served.

Preparation Time: approximately 15 minutes

Chilling Time: approximately 4 hours

Total Time: approximately 4 hours 15 minutes

Nutritional Information: (approximate values per serving)

Calories 54; Fat 5g; Saturated fat 1g; Carbohydrates 3g; Fiber 1g; Protein 0g; Cholesterol 0 mg; Sodium 195 mg

What You Need:

2 1/2 C of flour

1 1/2 tsp baking powder

1 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp salt

1/2 tsp cloves

1/4 tsp baking soda

1/2 C of butter, room temperature

2 C of sugar

2 eggs

1 1/2 C applesauce

How to Make It:

Allow the oven to preheat to 350 degrees and grease a 13X9 baking pan well.

In a bowl mix together the flour, baking powder, cinnamon, nutmeg, salt and cloves.

Add in the baking soda and stir to combine.

In a separate bowl beat the butter with an electric mixer on medium for 30 seconds.

Pour in the sugar and beat until combined with the butter well.

Add the eggs, 1 at a time, beating after each addition.

Alternating between the flour mixture and applesauce add to the butter mixture.

Beat after each addition on low speed just until combined.

Spread the batter into the prepared baking pan.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack.

Makes 15 servings

This cake is great for a family on budget. It’s so moist and tasty it’s not necessary to frost it. It can also be frozen for up to 1 month and still remain fresh giving you a dessert that can be used over and over. Add raisins, dried fruits or walnuts if you wish. Just fold them in after adding the applesauce.

Preparation Time: approximately 30 minutes

Cooking Time:  approximately 40 minutes

Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)

Calories 517; Fat 16g; Saturated Fat 8g; Carbohydrates 93 g; Fiber 1g; Protein 2g; Cholesterol 61 mg; Sodium 229 mg

What You Need:

4 large bananas in the skins

How to Make It:

Allow the oven to preheat to 350 degrees.

Place the unpeeled bananas into a baking dish.

Bake 18 minutes or until the skins are dark and the banana is soft but not mushy.

Remove and allow the bananas to cool just enough to handle.

Split the bananas in half lengthwise before serving.

Makes 4 servings

Fruit side dishes don’t get any more budget friendly than this one. Sprinkle the bananas with a little brown sugar. Top these bananas with a warm hot fudge, chocolate syrup or toffee sauce and turn this dollar saving side dish into a tasty dessert.

Preparation Time: approximately 5 minutes

Cooking Time: approximately 18 minutes

Total Time: approximately 23 minutes

What You Need:

3 Tbsp margarine, melted

1/2 C cornflakes, crushed

2 Tbsp Parmesan cheese, grated

1/2 tsp Italian seasoning

4 boneless, skinless chicken breasts

How to Make It:

Adjust the oven temperature to 375 and allow the oven to preheat.

Place the melted margarine into a shallow bowl.

In a separate shallow bowl combine the cornflakes, cheese and Italian seasoning.

Dip the chicken into the melted butter allowing any excess to drip off.

Roll the chicken in the cornflake mixture to completely coat.

Place the chicken into a shallow baking pan.

Bake for 30 minutes or until the internal temperature reaches 170 degrees.

Makes 4 servings

This budget dish makes great use of that last little bit of cereal left in the bottom of the box. Short on Parmesan cheese replace it with Romano cheese. Add a salad and a steamed vegetable for a budget meal that has a short prep time but goes a long way in the flavor department.

Preparation Time: approximately 10 minutes

Cooking Time: approximately 30 minutes

Total Time: approximately 40 minutes

Nutritional Information: (approximate values per serving)

Calories 287; Fat 12g; Saturated Fat 7g; Carbohydrates 9g; Fiber 0g; Protein 35g; Cholesterol 109 mg; Sodium 318 mg

What You Need:

2 (10 oz.) pkgs. frozen cauliflower, thawed and drained

2 (10 oz.) pkgs. frozen cut broccoli, thawed and drained

1 (10 oz.) pkg. frozen corn, thawed and drained

2 tsp dried dill

3 (14 oz.) cans vegetable broth

16 oz. American cheese, cubed

How to Make It:

Place the cauliflower, broccoli and corn into the crock pot and stir until well combined.

Sprinkle evenly with the dill.

Pour the vegetable broth into the crock pot.

Cover and cook on low for 7 hours.

Turn the crock pot to high.

Stir in the cheese, recover the pot and cook for 30 minutes or until the cheese melts.

Makes 6 servings

This yummy comfort soup doesn’t take long to throw together. Just remember to thaw the veggies in the fridge the night before. Want a quick soup? Cook on high for 3 hours. Use leftover in a tasty rice casserole. Just mix the soup with some cooked rice and sweet red peppers. Top with a little extra shredded cheese and breadcrumbs and bake on 350 degrees for 30 minutes or until heated through and nicely browned.

Preparation Time: approximately 15 minutes

Cooking Time: approximately 7 hours 30 minutes

Total Time: approximately 7 hours 45 minutes

Nutritional Information: (approximate values per serving)

Calories 295; Fat 20g; Saturated Fat 12g; Carbohydrates 15g; Fiber 4g; Protein 17g; Cholesterol 58 mg; Sodium 1,609 mg

What You Need:

6 C broccoli florets

3 C cauliflower florets

1/2 C of raisins

1/3 C walnuts, broken

1/4 C salad oil

1/4 C cider vinegar

1 tsp salt

1 tsp honey

1/2 tsp dried basil

1/2 tsp pepper

How to Make It:

Place 2 inches of water into a saucepan, place over high heat and bring to a boil.

Add the broccoli and reduce the heat to medium low.

Cook 2 minutes then drain the broccoli well.

Cook the cauliflower the same way as the broccoli.

Drain the cauliflower well.

Layer half of the broccoli and half the cauliflower into a large salad bowl.

Sprinkle with half of the raisins and half of the walnuts.

Repeat the layers with the remaining broccoli, cauliflower, raisins and walnuts.

Cover the bowl and refrigerator for at least 2 hours.

Place the oil and vinegar into a jar with a screw top.

Add the salt, honey, basil and pepper.

Screw on the lid tightly and shake until well combined.

Pour the dressing over the salad just before serving.

Makes 10 servings

This is a great budget friendly salad for those potluck dinners or large families get together. It’s colorful and healthy but most importantly it tastes great. Once the dressing is added be sure to serve the salad within 2 hours to keep it crispy fresh.

Preparation Time: approximately 25 minutes

Cooking Time: approximately 4 minutes

Chilling Time: approximately 2 hours

Total Time: approximately 2 hours 29 minutes

Nutritional Information: (approximate value per serving)

Calories 128; Fat 8g; Saturated Fat 1g; Carbohydrates 13g; Fiber 3g; Protein 3g; Cholesterol 0 mg; Sodium 261 mg

What You Need:

1 1/2 C coleslaw mix, shredded

1 (9.25 oz.) can of white tuna in water, drained and broken up

2 Tbsp of salad dressing

2 Tbsp creamy cucumber dressing

2 hoagie buns, split and toasted

2 oz. Swiss cheese, sliced thin

How to Make It:

Set the oven to the broil position and allow it to preheat.

Place the coleslaw mixture and tuna in a bowl and stir to combine.

In a bowl whisk together the salad dressing and cucumber dressing until well blended.

Pour the mixture over the tuna and coleslaw mixture stirring to coat well.

Spoon the mixture evenly over the four hoagie buns.

Place the buns on a broiler pan.

Broil 5 inches from the heat for 2 minutes or until hot.

Top each sandwich with a slice of cheese.

Return to the broiler for 30 seconds or until the cheese just begins to melt.

Makes 4 servings

Tuna is not only good for us but also a cheap addition to our meals. If you don’t have cucumber dressing on hand ranch dressing works just as well. Cheddar cheese can also be substituted for the Swiss and mayonnaise can be used in place of the salad dressing.

Preparation Time: approximately 20 minutes

Cooking Time: approximately 2 minutes 30 seconds

Total Time: approximately 22 minutes 30 seconds

Nutritional Information: (approximate values per serving)

Calories 406; Fat 19g; Saturated Fat 6g; Carbohydrates 38g; Fiber 2g; Protein 20g; Cholesterol 39 mg; Sodium 704 mg

What You Need:

1 C of self rising flour

1 pinch of salt

5 Tbsp butter cut into small pieces

4 Tbsp light brown sugar

1 apple, peeled, cored and grated

2 Tbsp milk

How to Make It:

Preheat a heavy skillet or griddle over medium low heat.

Mix the flour and salt together in a mixing bowl.

Rub the butter into the mixture until it resembles fine breadcrumbs.

Add the brown sugar and stir until combined.

Fold in the apple and just enough of the milk, adding a little at time, until the mixture becomes a soft moist dough ball.

Roll the dough out onto a lightly floured surface until it is a 1/4 inch thick.

Use a cookie cutter to cut out roads in the dough.

Add a little butter to the preheated skillet or griddle.

Cook the cakes for 4 minutes on each side or until golden brown and heated through.

Makes 3 servings

Don’t know what to do with that one apple that’s left in the bag? Try these tasty morning cakes. Everyone will love the change of pace and it keeps you from having to throw away a rotten apple. Pears also work in this recipe. Top each cake with a little butter and apple jelly.

Preparation Time: approximately 20 minutes

Cooking Time: approximately 8 minutes

Total Time: approximately 28 minutes

Nutritional Information: (approximate values per serving)

Calories 121; Fat 6g; Saturated Fat 4g; Carbohydrates 17g; Fiber 1 g; Protein 2g; Sugars 7g; Cholesterol 15 mg; Sodium 45 mg