Kate's Cuisine

2 tablespoons butter $0.12
1 onion, diced $0.47
2 cloves garlic, minced $0.02
1 1/2 pounds lean ground beef $2.06
2 tablespoons paprika $0.96
2 tablespoons thyme leaves $3.60
1 tablespoon Worcestershire sauce $0.12
2 tablespoons soy sauce $0.10
1 tablespoon ground mustard $0.09
3 pound mini potatoes, scrubbed $4.99
2 tablespoons all-purpose flour $0.04
1 cup beef broth $0.50
1/4 cup milk $0.07
3 tablespoons butter $0.18

Total Cost    $13.32

1.) Preheat oven to 350 degrees Fahrenheit and grease a casserole dish.

2.) Place potatoes in a large pot and fill with water; add salt. Place on a burner set to high heat. Bring to a boil and then lower heat to medium-high and continue cooking at a low boil. Cook until the potatoes are fork-tender.

3.) Meanwhile, melt butter in a large skillet over medium heat. When butter is sizzling, add onions and saute for about 5 minutes, just until they begin to soften.

4.) Add meat to pan, breaking it up as you do; stir into the onions. Add garlic, paprika, thyme, Worcestershire, soy sauce, mustard, salt and pepper. Stir thoroughly to combine.

5.) When meat has nearly browned throughout, combine flour and broth and mix or shake to vigorously to create a slurry. Add to meat mixture, stir, and then bring to a boil. Turn heat to low.

6.) If potatoes are done at this point, drain and return to pot. Add the milk and butter and using beaters or a potato masher, mash until smooth.

7.) Spoon the entire meat mixture into the prepared casserole dish and spread evenly. Top with mashed potatoes. Place in oven until top starts to brown and dish is bubbling, about 20 – 25 minutes. When done, remove from oven and let sit for 5 minutes before cutting into squares.

8.) Serve and enjoy!

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I have been making this Shepherd’s Pie at least since I moved out of my mom’s house when I was 19, if not even before then. I can’t believe it’s taken me this long to get it up on the site because it really is a regular on the dinner menu in our house. I love it because it’s so easy, it’s a great thing to do with ground beef when you don’t really want to do too much, and you can even make it ahead and just put it in the fridge until you’re ready to bake it.

There are a million ways to do Shepherd’s Pie: with lamb, with pork, with cheese, without cheese, two layers of potatoes or just one. But to me, this will always be the classic – and the best – way to have it!

3 cups frozen corn $1.50
1 cup water Free
1 cup Italian-style bread crumbs $0.42
1/2 cup Parmesan cheese $1.50
3 tablespoons butter $0.18

Total Cost    $3.60

1.) Place the corn and water in a microwave-safe dish and microwave on high for about two minutes. Remove from microwave and drain. Return to dish, add butter, and microwave again for about another minute.

2.) Remove from microwave again and add bread crumbs and Parmesan cheese. Stir to mix everything well.

3.) Serve and enjoy!

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My sister told me about this recipe awhile ago, and when I was in Niagara last month to visit her and the rest of my family, I had the pleasure of trying it out for myself. It actually takes about three minutes to prepare, and is such a great and easy way to switch up corn – which can feel often feel somewhat limited when you’re considering things you can do with it as a side dish. My girls were happy that I brought this recipe home with me, and my nephew told me that it’s his favourite kind of corn. Easy dish that kids love? Now those aren’t easy to come by! Thanks, sis!

4 boneless, skinless chicken breasts $9.96
4 tablespoons olive oil $0.72
Salt and pepper $0.01
2 cups fresh spinach, chopped $2.22
1 cup cremini mushrooms, sliced $1.70
1 red onion, finely diced $0.65
2 stalks celery, finely diced $0.22
3 cloves garlic, minced $0.03
1/2 cup Parmesan cheese $1.50
1/2 cup sour cream $0.30
Salt and pepper $0.01

Total Cost    $17.32

1.) Preheat oven to 350 degrees Fahrenheit and grease a casserole dish.

2.) Rinse chicken and pat dry. One by one, place chicken breasts in a resealable bag and using a rolling pin or meat mallet, gently pound the breasts until they are of even thickness throughout. Cut a small slit in the side of each breast and set aside.

3.) In a medium bowl mix together: spinach, mushrooms, red onion, celery, garlic, Parmesan cheese, sour cream, salt and pepper. Mix until thoroughly combined.

4.) Gently place a small amount of the spinach mixture into each chicken breast and place into the casserole dish. When all breasts have been stuffed, brush the top of each with olive oil and sprinkle with salt and pepper.

5.) Place in the oven and cook for 60 – 75 minutes, until tops are brown and juices run clear.

6.) Serve and enjoy!

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You really can’t go wrong stuffing chicken breasts. Any kind of stuffing brings so much flavour and moisture to the chicken that it’s always guaranteed to be a good meal, and this one was too! Very yummy with the spinach and mushrooms, and the celery gave it a nice little crunch too. I didn’t close mine up with egg-wash or toothpicks, but they were crammed so tightly into the pan that I knew they wouldn’t open. If you’re worried that your filling will run out of yours though, just stick a toothpick in the centre, making sure that it goes through both sides of the chicken. Or if you don’t want to use toothpicks, you can also wash each side of the chicken with egg (lightly beaten) and then gently press them together. Either way, make sure you don’t lose any of that precious filling – it’s the best part!

3 tablespoons brown sugar $0.03
1 tablespoon paprika $0.48
2 tablespoons cumin $1.10
1 tablespoon garlic powder $0.39
2 tablespoons coriander $1.06
1 teaspoon chili powder $0.47
1 teaspoon mustard powder $0.03
Pinch of cayenne pepper $0.01
Salt and pepper $0.01
4 bone-in pork chops $8.16
1 tablespoon olive oil $0.18

Total Cost    $11.91

1.) Preheat oven to 375 degrees Fahrenheit. Rinse pork chops and pat dry.

2.) In a resealable plastic freezer bag, place all spices and shake vigorously to mix thoroughly. Place pork chops in the bag and turn and shake until chops are completely coated with the rub. Place in fridge and let sit 1 – 4 hours.

3.) Brush grill with oil and set to medium-high heat. When hot, place pork chops on grill and grill for 3 minutes per side. Then flip in opposite direction to create hatch marks on the meat. Grill for 2 – 3 minutes, then flip and grill for another 2 – 3 minutes.

4.) Remove chops from grill and place pork chops in a shallow baking dish. Cover with lid or foil and bake in the oven for 15 – 2o minutes.

5.) Remove from oven and allow to rest for 5 minutes.

6.) Serve and enjoy!

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