Never Ending Casserole Combos

We've got a week till payday and I'm trying to NOT buy groceries till then.  Except for milk, of course.  We always run out of milk!  So, I'm having to get pretty creative in the kitchen.  I like these times because I find things in my pantry that I forgot I had, and sometimes I come up with things that end up becoming family favorites.  Then there are nights like tonight where I just don't feel creative, and that's when this MYO casserole recipe comes in handy.   That's when this MYO Casserole recipe comes in handy.

Anyway, Using the ratios below you can make a delicious balanced meal out of just about anything in your pantry and fridge.  My casserole has tuna, peas, noodles, condensed soup and almonds, topped with cheese.  I used garlic and Italian seasonings for my flavorings.  Play around with flavor and ingredient combos and you'll be sure to end up with a delicious, filling dinner.  Let me know what you come up with, I'd love to hear how it turns out!  What are your strategies for stretching your pantry store before payday comes?

photo source

You will need:

1 c. of your main ingredient (can be any meat or fish, tofu, veggies)
1 c. of a second ingredient (more of the main ingredient, or a veggie, hardboiled eggs, etc.)
1-2 c. of a starcy ingredient (crushed chips, cubed bread, noodles, rice, cooked potatoes)
1 1/2 c. binder (cream sauce, condensed cream soup, sour cream, mayo)
1/4 c. of a goodie mix-in (pimiento, olives, water chestnuts, nuts, etc.)

Season as you like with anything from lemon juice, sherry, soy sauce, worchestershire, garlic, chopped onions and peppers, curry powder, grated cheese.  Think about what sort of a flavor feel you want your casserole to have (southwest, Indian, French, etc.) and start there.

Mix all of your ingredients thoroughly.  If it seems dry you can add another 1/4-1/2 c. of cream, milk or stock.  Place mixture in a buttered casserole dish.  You can then top it with crushed crackers, breadcrumbs, chips or grated cheese.  Bake 30-45 min. @ 350 till hot and bubbly.

Cold Bug Destroyer Smoothie

When I was in college there was a Jamba Juice near my work and whenever I got a cold, or just felt run down with all of the classes, work, cramming, midnight study sessions (and maybe a bit of partying thrown in there, too. :) ) I would get a berry smoothe with antioxidant boost and I always felt better within a day or so.  There isn't a Jamba Juice where I live now, so I've had to figure out my own antioxidant blend.  This smoothie also boasts a bit of silken tofu for protien (I promise you won't even know it's there!) to keep you fuller, longer.  I think that eating right is one of the best ways that we can keep our bodies working in top form. So if you find yourself curled up on the couch with a box of kleenex, give this smoothie a whirl and you should be back on your feet in no time! 

photo source

1 c. ice cubes
1/2 c. blueberries
1/2 c. blackberries (frozen fruit is fine and a lot cheaper this time of year!)
1/4 c. drained silken tofu
2 Tbs. acai or pomegranite juice
2 tsp. agave nectar or honey
1/8 tsp. ground cinnamon or cardamom

Put everything in your blender in this order and blend on high until smooth.  If you're using frozen fruit you can reduce the ice to 3/4 cup.

Jam Thumbprints

I had some left over currant jam from making the Sweet & Tangy Cocktail Weenies a few weeks ago.  Currant jam on its own isn't a big hit in this house so I decided to use it to make some jam thumbprint cookies I'd been craving ever since someone brought them to our holiday cookie exchange party.  You can really use any kind of jam that you like in this recipe.  I forgot to take a pic before they were all eaten up, so I borrowed this one from Sunset Magazine, but the recipe is mine.  :)  I also dusted mine with powdered sugar.  I think it makes them look so much prettier!

1 c. butter

1/2 c. powdered sugar

2 tsp. vanilla extract

2 c. all-purpose flour

1/4 tsp. salt

1/2 c. fruit preserves or jam

Preheat oven to 325 degrees.  Cream the butter and sugar together with an electric mixer.  Add vanilla, then flour and salt, mixing till well combined.

Roll tablespoons of dough between your hands to form balls and place on a greased cookie sheet.  Use your thumb, a small spoon (I used the teaspoon in my measuring spoon set), or the round end ofa wooden spoon to create a depression in the center of each cookie.  Make sure not to poke all the way through the dough to the cookie sheet or your jam will all run out!

Fill each depression with jam.  Bake 15-20 min. until golden brown.  Immediately transfer to a cool flat  surface, NOT A COOLING RACK! When they are completely cooled, dust them lightly with powdered sugar. 

Yield 2 dozen.