I love these burgers. I make them about twice a month, especially if I can get one or two of the main ingredients on sale. For $9.65 you can make 4 very tasty and super healthy burgers.

The pineapple salsa is cooked with a touch of sesame oil. I think it really adds something and I like to use it, but if anyone out there knows of a cheaper substitute please let me know. If you don’t like the taste of sesame or are just trying these out for the first time and don’t want to go splurge on bottle of sesame oil I’m sure another kind of oil would work. I also just guessed on how much pineapple I use. I usually cut up a small bowl’s worth in bite size pieces for the kids to munch on and then use the rest for the salsa. The salsa should be mostly pineapple.

Also, I’m sending out a request for your favorite frugal recipes. I’m trying hard to provide a tasty, healthy, frugal meal every week but I’m running out of ideas. So please email me at diaperbagdiva[at]gmail[dot]com if you have any recipes you think would be good for this series. Thanks!

Thai Turkey Burgers

Pineapple Salsa
2/3 fresh ripe pineapple ($2)
1 tablespoon sesame oil (41 cents)
1/4 teaspoon crushed red pepper flakes. (less than a penny)
1 small red bell pepper, seeded and chopped. ($1.40)
1/4 red onion, finely chopped. (15 cents)
2 tablespoons dark brown sugar (7 cents)

Burgers
1 and 1/3 ground turkey breast ($3)
1 inch fresh gingerroot peeled and grated, or 2 pinches ground ginger (30 cents)
2 cloves garlic, minced (12 cents)
2 tablespoons dark soy sauce (20 cents)
2 teaspoons curry powder (50 cents)
course salt to taste (less than a penny)
4 cornmeal topped rolls, or 4 toasted sandwich-size English muffins ($1.50)

Drain pineapple and cut into pieces that will fit in food processor. Place in processor and process to a coarse, chunky texture. heat sesame oil and crushed red pepper flakes in a skillet over medium-high heat until oil smokes. Add bell pepper and onions and cook 1 to 2 minutes. Add pineapple and heat through. Sprinkle with brown sugar and cook 1 to 2 minutes. Remove from heat. Let the salsa hang out in the warm pan while you cook burgers.

Heat a non stick skillet or griddle pan over medium-high heat. Combine turkey, ginger, garlic, soy sauce, curry powder, and salt. Form into 4 patties and cook on skillet. 4 minutes on each side. Serve on rolls with lots of warm pineapple salsa.

Ok, I’ve debated and debated with myself as to whether or not this recipe could be considered frugal. But frugal or not I have to share it because it’s the best cake I’ve ever had. With fresh berries it costs $6.69 and with frozen it costs $4.16. (I suggest fresh berries, I think the extra cost is worth it.) The only way I can call it frugal is to compare it to buying it premade. There was a restaurant near where I grew up that used to serve a desert similar to this and if memory is serving me correctly they charged about $6 for a single serving.

This cake is perfect for the Fourth of July. I’m a total sucker for red, white, and blue themed food around this time of year. If you are going to a Fourth of July party this would be an awesome thing to take. The bottom is ooey gooey with berry goodness and the top is crisp and delicious. Moist is this cake’s middle name. Serve it warm with a couple of scoops of vanilla ice cream and it’s pure heaven.

Strawberry Cake

Filling:
3 cups strawberries, quartered (fresh $2.50, frozen 1.97)
2 tablespoons sugar (2 cents)
1 cup blueberries (fresh $3, frozen $1)

Cake:
1 1/2 cups flour (14 cents)
1 teaspoon baking powder (1 cent)
1/4 teaspoon salt (less than a penny)
3/4 sugar (14 cents)
1/2 cup unsalted butter, softened (50 cents)
1 egg (16 cents)
1 teaspoon vanilla (2 cents)
1/4 almond extract (12 cents)
1/2 cup milk (8 cents)

1. Heat oven to 375 degrees. Spray 11×7 inch glass baking dish with cooking spray. Combine strawberries and 2 tablespoons sugar in medium bowl, spoon into baking dish. Sprinkle with blueberries.

2. Whisk flour, baking powder and salt in medium bowl. Beat 3/4 cups sugar and butter in large bowl at medium sped 1 minute or until light and fluffy. Beat in egg, vanilla and almond extract. At low speed, beat in flour mixture alternately with milk just until combined, beginning and ending with flour mixture. Spoon over berry mixture; spread gently to cover berries. (The more little globs of dough you put over the berries the easier it is to spread)

3. Bake 40 to 45 minutes or until a toothpick inserted in golden brown edge comes out clean and toothpick inserted in light brown center comes out with moist crumbs attached. Cool on wire rack at least 30 minutes. Serve warm or at room temperature.

Related Posts:

Parmesan Potato Wedges

Lemon Raspberry Muffins

Banana Nut Bread

I found this recipe in a magazine a few weeks ago and we have made these potato wedges several times since then. They are so yummy. Last weekend I started the dishes while my two year old was finishing his dinner. I glanced back at him and he had pulled the serving bowl to his spot and was eating the wedges right out of the bowl. That’s how much he likes them. And for only $2.36, how can I deny the boy.

My favorite part of them (other than being cheap and easy) is that they have cilantro. I love cilantro. It smells and tastes so good. I’ve noticed that it loses it’s smell as it ages. So smell it at the store. It’s a good way to tell how fresh it is.

Parmesan Potato Wedges

2 lbs unpeeled russet potatoes (about 6 medium) cut into 3/4 inch wedges.
3 tablespoons olive oil, divided (1.00)
1 teaspoon salt (less than a penny)
1/2 teaspoon pepper (.03)
1/3 cup grated Parmesan cheese (.58)
1/4 cup finely cut cilantro (75 cents)

Heat grill. Toss potatoes, 2 tablespoons of the oil, salt and pepper in a large bowl. Make a tin foil packet with the potatoes inside. Grill covered on medium heat or coals for about 15 minutes. Flip packet over half way though cooking. (I imagine you could also cook them in a skillet on the stove, but we haven’t tried that)

When finished grilling, place potatoes in large bowl and toss with Parmesan cheese, cilantro, and remaining oil. Serve immediately.

Related Posts:

Crock Pot Minestrone Soup

Garlic Lime Chicken

Shepard’s Pie

This is the recipe that made me fall in love with muffins. Despite the lemon and raspberries they aren’t overly tart. I added the sugar topping to sweeten them up just a bit. Besides I think all muffins should have a crispy sugar topping, don’t you? The recipe states they can also be made with blueberries, I bet strawberries would be good too. For only, $3.59 you should give them a try.

Lemon Raspberry Muffins

2 cups all purpose flour (19 cents)
1 cup sugar (15 cents)
3 teaspoons baking powder (4 cents)
1/2 teaspoon salt (less than a penny)
2 eggs (32 cents)
1 cup half and half cream (82 cents)
1/2 cup vegetable oil (20 cents)
1 teaspoon lemon extract (49 cents)
1 cup fresh or frozen unsweetened raspberries (I use frozen, do not thaw before using) (1.38)

Topping:
1/3 cup butter, melted (30 cents)
1/3 cup sugar (5 cents)

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.

Fill greased muffin cups two thirds full (use an ice cream scoop). Bake at 400 degrees for 18-20 minutes. While muffins are still hot, dip tops in melted butter and then into the remaining sugar. Yields 16 muffins.

Related Posts:

Frugal Eats: Cinnamon Donut Muffins

Frugal Eats: Banana Nut Bread

Frugal Eats: Grandma’s Oatmeal Cookies

This series has been so good for me because I’m always on the hunt for frugal recipes now. Monday has become Frugal Recipe Day around here. This is one that I found during my search. It’s actually a few different recipes in one. I took the things I liked out of each. Some veggies that were in the other recipes that I chose not to use were cabbage, peas, lima beans, zucchini, kale, chickpeas, white kidney beans, and veggie broth rather than beef broth. So mix and match as you see fit. I’m sure there isn’t a veggie that wouldn’t be good.

Since this cooks for a really long time I cut up all the veggies before bed. That way I could throw it in the crock pot before I even fed the kids. At a cost of $4.25 I would think it would be a great meal to come home from after work. It’s really chunky and hearty.

Minestrone Soup

• 3 1/2 cups beef broth (33 cents)
• 28 oz can crushed tomatoes (1.08)
• 2 medium carrots, thinly sliced (25 cents)
• 1/2 cup chopped onion (25 cents)
• 1/2 cup chopped celery (25 cents)
• 2 medium potatoes, thinly sliced (50 cents)
• 1-2 cloves garlic, minced (8 cents)
• 16 oz red kidney beans, drained (58 cents)
• 1/2 box spiral macaroni (or any kind you like) (63 cents)
• 2 Tbsp. parsley flakes (10 cents)
• 2 tsp dried basil (10 cents)
• 1 tsp dried oregano (10 cents)

Combine all ingredients except macaroni in slow cooker. Cover. Cook on low for 10-16 hours, or on high 4-6 hours. Cook macaroni according to directions and add during last 30 mins of cooking.

These are a favorite around my house. This recipe was handed down from my husband’s grandma. It’s written on a piece of notebook paper that is probably as old as I am. What I really love about these cookies is that since the dough is frozen you can keep them on hand and make as many or as few as you want. You’ll spend $2.42 and you won’t waste one cookie since you can make one, all five dozen, or anything in between.

Another bonus is the frozen dough is also a great treat, even if you’re not in the mood for actual cookies. I made this recipe the other day and when I went to make cookies today most of the dough had mysteriously disappeared.

Grandma’s Oatmeal Cookies

1/2 lb margarine (2 sticks) ($1.03)
1 cup brown sugar (32 cents)
1 cup white sugar (19 cents)
2 eggs (32 cents)
1 teaspoon vanilla (2 cents)
1 1/2 cup flour (14 cents)
1/2 teaspoon salt (less than a penny)
1 teaspoon baking soda (less than a penny)
3 cups quick oatmeal (40 cents)

Cream butter and sugar. Add eggs and vanilla. In another bowl, combine flour, salt, and baking soda. Combine wet and dry mixes together. Fold in oatmeal.

Wrap dough into 3 long rolls using wax paper (saran wrap works too) and freeze overnight. Slice thinly and cook on ungreased cookie sheet for 10 minutes at 350.

I got this recipe from my best friend of 20 years. This was a staple at her house when we were growing up. She included the recipe in a cookbook she gave me for Christmas a few years ago. I had to halve it because it was way too much food for us, even cut in half we still have leftovers. It’s just solid down home cookin’ and it will fill you up for only $4.39.

I’m willing to bet there are about a billion variations of this dish. It’s one of those types of dishes you can really get creative with. Let me know if you make another version, even if it isn’t especially frugal. I’d love to try it.

Shepard’s Pie

2.5 lbs of potatoes ($1.13)

1 can creamed corn (.52)

1 can corn (.52)

1 lb hamburger ($2)

¼ cup milk (.05)

¼ cup butter (.10)

salt, to taste (less than a penny)

garlic powder, to taste (.03)

onion powder, to taste (.04)

Peel potatoes, chop and put to boil. Cook hamburger, adding garlic powder and onion powder if desired, drain. When potatoes are soft, drain and add salt, milk, and butter. Mash potatoes. (I estimated a ¼ cup of butter and milk, but make the mashed potatoes however you like them.)

In a 8 x 12 casserole dish layer hamburger, corn, then mashed potatoes on top. Bake at 350 for 25 mins.

Other Frugal Eats in this series:

Baked Rig

Garlic Lime Chicken

Sausage and Apples with Chicken

I made this recipe for my classmates on the last day of class and it was gone in about two minutes. I don’t even think everyone got some. It was delicious, super easy, and only cost $2.55.

Banana Nut Bread

• 1 cup sugar (19 cents)
• 1/2 cup shortening (27 cents)
• 2 eggs (32 cents)
• 2 cups flour (19 cents)
• 1/2 cup chopped walnuts (81 cents)
• 1 teaspoon baking soda (less than a penny)
• 3 soft, ripe bananas, mashed (96 cents)

Cream sugar and shortening; add eggs, flour, soda, bananas, and chopped nuts. Pour banana bread batter into 1 greased and floured loaf pan. I took some extra sugar and nuts and sprinkled them on top before putting it in the oven. Bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 1 loaf.

My family loves having breakfast for dinner. Everyone gets excited when I tell them we are having this meal. It’s super easy to make and only costs $8.24 for five servings. That is the full price cost, I try to get the Bratwursts when they are on sale so you can definitely make this for a few dollars cheaper.

The warm apple compote on the pancakes is just like they serve at IHOP.

Crock Pot Sausage and Apples with Pancakes

Package of 5 Sweet Bratwursts (4.26)
2 large cans of Apple Pie Filling (1.44 each)
1 cup of water (free!)
Nutmeg (.40)
Pancake Mix (.70)

In a crock pot mix together apple pie filling and water. Sprinkle mixture with nutmeg. Place Bratwursts on top. Cook on low for 6 hours.

Serve with waffles or pancakes. French toast would be good too, I’ve never tried that. Cover waffles or pancakes with the warm apple compote.

Other Frugal Eats in the series:
Garlic Lime Chicken
Cinnamon Doughnut Muffins
Baked Rig

Here is a recipe for Garlic Lime Chicken. It’s super flavorful and really quick and easy to make. I’ve calculated the cost to be $10.09 for 6 servings. Or $1.68 per serving. One thing I like about this recipe is that you can make as little or as much as you like. The recipe is intended to make 6 servings but if there are only two of you, you can just cook two servings. Sometimes it’s good not to have leftovers.

When I make the spice mixture I make a quadruple batch and keep the extra in a little Tupperware container in my spice cabinet. That way I have it on hand all ready to go. It makes this recipe really easy to just whip up in about 15 minutes. I usually serve it with mashed potatoes. I like to get a bite of chicken along with a bite of potatoes together on my fork… MMMMM.

Garlic Lime Chicken
Serves 6

• 1 teaspoon salt (less than a penny)
  
• 1 teaspoon pepper (.07)
  
• 1/4 teaspoon cayenne pepper (.11)
  
• 1/4 teaspoon paprika (.04)
  
• 1 teaspoon garlic powder (.03)
  
• 1/2 teaspoon onion powder(.02)
• 1/2 teaspoon thyme (.26)
  
• 6 boneless skinless chicken breast halves (9.00)
  
• 2 tablespoons butter (.05)
  
• 2 tablespoons olive oil (.20)
  
• 1/2 cup chicken broth (.04)
  
• 4 tablespoons lime juice (.27)
  

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.