Tag Archives: recipe

#NationalPumpkinDay

Happy #NationalPumpkinDay!

It seems like everywhere I turn, there’s something pumpkin flavored or pumpkin spiced something. I used to think this was such a novelty, but now it’s almost overboard! I’m admittedly a huge pumpkin-spice latte fan, from Starbucks. I went to get one at the beginning of the season though, and it was $6. $6. $6! For a coffee.

I thought that in honor of #NationalPumpkinDay it’d be appropriate to give you all a homemade pumpkin spice latte recipe that you can make on your own for considerably less money.

This recipe, from Betty Crocker, makes 10 servings of pumpkin spiced lattes! Perfect recipe to finish a fall dinner party and serve with dessert.

In a slow cooker, mix the following ingredients, and whisk until well combined: 5 cups strong brewed coffee, 4 cups milk (2% or whole), 1/2 cup heavy whipping cream. 1/4 cup canned pumpkin, 1/3 cup sugar, 1 teaspoon vanilla, 1 teaspoon pumpkin pie spice. Cover and cook on high for 2 hours, stirring once after the first hour.

THAT IS IT. Serve in mugs and top with whipped cream if desired!

How amazing is that? So easy, all inexpensive ingredients, and made in a slow cooker, no less – couldn’t be easier or less expensive. Enjoy!

#NationalPumpkinCheesecakeDay

I know that it’s Wednesday, which means it’s freezer meal day, but it is also, EQUALLY IMPORTANTLY, #NationalPumpkinCheesecakeDay. I frankly cannot imagine a more decadent, delicious, or more seasonal dessert, and it just so happens that an important part of this recipe is freezing it, so this doubles up our Wednesday to accommodate both LCFR priorities!

What’s awesome about Chelsea’s Messy Apron’s recipe is that it has such a unique spin on pumpkin cheesecake. It is a hybrid of cheesecake, ice cream, and pumpkin pie. The pie is frozen to give it an ice-creamy texture, the cheesecake flavor comes from cream cheese, and the pumpkin pie flavor comes from regular pumpkin with some pumpkin pie spice. It’s the perfect combination of flavors – you’ll agree.

Pumpkin Cheesecake

Pumpkin Cheesecake [http://www.chelseasmessyapron.com/pumpkin-pie-frozen-cheesecake/]

Most importantly, this recipe is crazy easy with a prep time of only 15 minutes, and a total time of 15 minutes. That means all you’re doing is prepping and freezing – yes, please!

Ingredients include cinnamon graham crackers, light brown sugar, butter, pumpkin puree, cream cheese, cool whip, sweetened condensed milk, pumpkin pie spice, and butter extract.

To make the crust, you simply blend the graham crackers and stir in brown sugar and softened butter, and then press the mixture into the bottom of a spring form pan – place in the freezer while you make the filling!

To make the filling, beat cream cheese in a bowl until smooth, and then add pumpkin puree, pumpkin spice, and butter extract. Beat until combined and then slowly add in condensed milk until smooth. Fold in cool whip just until combined – be careful not to overwhip!

Pour the mixture into the prepared crust and freeze overnight or for 6-8 hours. Let soften for about 10 minutes until serving.

YUM! Enjoy celebrating today 🙂

Freezer Meals: Week 12!

I can’t believe it’s already Wednesday! This calls for a freezer meal roundup! This week I thought it’d be fun to focus on desserts. There’s a VAST amount of recipes for all of your favorite sweet treats that freeze perfectly. They are prime freezer candidates! I pulled some recipes from around the internet that looked especially delicious to me. Let me know what you think! I can’t wait to try them myself.

Best-Ever Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies [http://www.livingwellspendingless.com/2014/09/22/oatmeal-butterscotch-cookies/]

Ruth Soukup is a freezer-friendly queen. This is far from the first recipe I’ve tried of hers, and I imagine it’ll be far from the last! My husband and I are both huge supporters of oatmeal cookies, and this looks like a fantastic spin on such a classic cookie. She claims that they ‘freeze beautifully’ and are just as good straight out of the freezer as they do straight out of the oven. Sounds good to me!

This recipe makes about 4 dozen cookies. Preheat the oven to 350, and get to work mixing together butter and sugars. Add in eggs and vanilla and mix well. Then flour, baking soda, cinnamon and salt, and mix well. Add in oats and chips, and mix well. Drop by rounded tablespoons onto an ungreased cookie sheet and bake for 8-10 minutes or until light golden brown – cool + enjoy! Freeze if desired.

Freezer Friendly Brownie Bites

Brownie Bites

Brownie Bites [http://happymoneysaver.com/brownie-bites/#_a5y_p=3742288]

These little brownie bites are perfect for a small dessert or a snack. They’re such an easy, quick recipe! Melt butter and chocolate chips in a microwave safe bowl. After melted, add cocoa powder and stir well. In a separate bowl, whisk eggs and add in sugar, vanilla, and salt. Add in the chocolate mixture and stir until well combined. Lastly, add in flour and mix until smooth.

Grease a mini muffin pan and fill cups 2/3 full. Bake at 350 for 10 minutes and let cook before removing from pan. Let them cool completely and enjoy or place in a freezer safe bag. To reheat, just pop them in the microwave!

Reese’s Oatmeal Cookies

Reese's Oatmeal Cookies

Reese’s Oatmeal Cookies [http://www.momontimeout.com/2013/01/reeses-freezer-friendly-oatmeal-cookies/]

Can you tell I  love oatmeal cookies? Have I mentioned my affinity for anything peanut butter? This recipe looks so good that it needs to be shared!

The beauty of this recipe is that it highlights two things: 1) these cookies are great to freeze and equally delicious this way and 2) how easy it is to freeze cookie dough balls (if you’d prefer to eat them fresh and make the dough ahead of time!).

Simply cream butter and sugars together until light and fluffy, beat in eggs one at a time, add vanilla and mix together. In a separate bowl, combine oats, flour, salt and baking soda, and add to the already creamed mixture. Stir in Reese’s Pieces and Reese’s Peanut Butter Chips.

Refrigerate for one hour and preheat the oven to 350. Drop by rounded tablespoons onto parchment lined baking sheets. Bake for 10-12 minutes until light brown and cool.

#NationalGumboDay

#NationalGumboDay has arrived. What is gumbo you may ask?

Gumbo is a stew/soup that originated in southern Louisiana during the 18th century. It generally consists of primarily a strongly-flavored stock, meat or shellfish, a thickener, and veggies (celery, bell peppers, onions). Often times you’ll see gumbo made with okra as well. It’s traditionally served over rice or a heaty, warm, comforting dish.

There’s a lot of flexibility while making gumbo, so we’re in luck here at LiveCheapFeelRich. Not only can this be a crockpot meal, but it can also be a freezer meal – and depending on your family’s tastes, the recipe can be tweaked. Here’s a couple of recipes that I think our audience will particularly love.

Chicken & Sausage Gumbo

Sometimes seafood can be pretty pricey if you are looking to get a quality buy. This recipe capitalizes on the fact that the ‘meat’ of this recipe is chicken and sausage only, which is far less expensive. This recipe is also said to freeze so well that the leftovers are even better than the fresh batch! Best perk yet, WearyChef.com promises that this recipe can be done in a mere hour.

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo [http://wearychef.com/chicken-sausage-gumbo/]

You start out by seasoning and cooking your meat. While this is happening, all the veggie dicing occurs (there’s a lot of it!). Once the meat is done cooking, you make a roux with flour and oil and stir together until smooth. Then add in the diced vegetables and cook until tender. While this is happening, you can start the rice and shred the cooked chicken. Add chicken broth, spices, and garlic to the veggie/roux misture and stir until smooth – slowly add in water and additional spices + your cooked meat. Cook at a low boil for about 10 minutes.

To serve, simply ladle onto a generous portion of rice and enjoy! There’s a lot of steps and things going on during this recipe, but if you plan this right and capitalize on your time while things are cooking, this is a pretty simple recipe that’s sure to please!

Slow Cooker Chicken Gumbo

All, this recipe couldn’t look any easier – praise the slow cooker! Here’s the lowdown:

Slow Cooker Chicken Gumbo

Slow Cooker Chicken Gumbo [http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-chicken-gumbo-recipe.html]

Add the following into your slow cooker: 1 pound boneless skinless chicken breasts, cut into 2-inch pieces, 1 package frozen okra, thawed, 2 links andouille sausage, diced, 1 cup chopped onions, 2 celery stalks, chopper, 1 green bell pepper, seeded and chopped, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon salt, 2 bay leaves, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon mustard powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, 2 cups reduced-sodium chicken broth, 2 cups reduced-sodium tomato juice. Cook on low for 6-8 hours or high for 3-4 hours. Serve over rice.

A lot of the commentary on this recipe mentions that this isn’t ‘true gumbo’, but that it is a decent substitute and is a ‘healthier spin’ on the recipe. Try it out and let us know what you think!

Crockpot Gumbo

I had to include one recipe with the shrimp – I am a huuuuge seafood fan. Pro tip: don’t always say ‘no’ to frozen seafood! It’s generally flash frozen fresh and tastes just as awesome as fresh – usually cheaper too!

Crockpot Gumbo

Crockpot Gumbo [http://sagetrifle.blogspot.com/2010/01/crock-pot-gumbo.html]

This recipe, besides the addition to shrimp, is pretty similar to the one prior to this – crockpots make life just so, so easy. Here’s the lowdown: layer in the following ingredients to your crockpot, in this order, not stirring: 1 lb kielbasa sausage, 1 lb cooked chicken, torn into pieces, 1 large onion, chopped, 1 bell pepper, chopped, 3 stalks celery, chopped, 1 lb sliced okra (frozen works), 1/2 cup roux, 1/2 cup water, 1 tsp. brown sugar, 1/2 tsp. cayenne pepper, 1 quart tomatoes, undrained.

Cook on high for 1 hour, then lower the heat to low and continue cooking for 7 hours.

About 10-15 minutes before serving, add 1lb shrimp, peeled and deveined, 1 tsp old bay seasoning, juice of 1 lemon, 1 tbsp Worchestershire sauce, 2 tbsp. chopped fresh parsley, and 1 tsp. hot sauce and cook until the shrimp are done but not overcooked. Ladle into soup bowls with a scoop of fresh hot rice!

So enjoy, everyone! Happy #NationalGumboDay! Have any family recipes that are your favorite? Show us the way!

#WorldEggDay How-To

In honor of #worldeggday, I wanted to take this opportunity to teach everyone the easiest way ever to boil an egg. For the longest time, I’d forget, wing it, and either have wildly over or under cooked eggs.

Here’s the simple rundown:

  1. Put the amount of eggs you want in a pot
  2. Cover with water – you only need enough to cover the entirety of the eggs
  3. Bring to a boil
  4. Upon boil, shut off the heat and cover with a lid
  5. Wait 12 minutes and drain

That is seriously all there is to it! I promise perfectly cooked hard boiled eggs every time.

Deviled eggs?

Egg salad?

Quick breakfast on the go?

The world is your oyster.

#NationalPierogiDay

This one’s coming out of left field, but I love pierogies SO much that I cannot help but share some easy recipes that will please literally anyone. If you don’t like pierogies, I don’t even know what to say.

First, some history. Pierogies are filled dumplings of Eastern European origin. They’re made by wrapping pockets of unleavened dough around a savory or sweet filling. Generally, we’re working with potato and cheese, but there’s also fillings along the lines of sauerkraut, ground meats, and fruits. They’re generally served with melted butter, sour cream, or fried onion (or all of the above). I will not sit here and tell you these are ‘good for you’, but they are certainly incredibly easy to make and so, so delicious.

A lot of people, including myself, sticks generally to the frozen pierogies you find at your local grocery store. That’s why I am going to start with a recipe that uses these frozen pierogies, and simply makes them more delicious than you’ve probably ever prepared them before.

ItIsAKeeper.com hits us with a simple recipe, 3 ingredients: 1 package of frozen pierogies, half a cup of butter, and one onion, thinly sliced. The directions? Put them all in a slow cooker, put on the lid, and cook for 3-4 hours.

Crockpot Pierogies

Crockpot Pierogies [http://www.itisakeeper.com/10088/best-crock-pot-recipe-crock-pot-pierogies/]

Equally as easy, and such a fun spin on pierogies, TheKitchenMagpie.com curated a recipe for Crockpot Lazy Pierogie Casserole. Intrigued? So was I! This doesn’t involve any real pierogies, but takes all of the best elements from them and combines them into a delicious lasagna/casserole – potatoes, bacon, cheese…yum.

To prepare the crockpot, you’ll need to boil lasagna noodles, peel, dice, and boil potatoes, mash potatoes with cheese, milk, and spices, prepare a ricotta cheese mixture, fry up some onions, and cook up some bacon. May sound like a lot, but all of these things are pretty basic and take minimal prep time or skill.

Then starts the layering in the crockpot, starting with lasagna noodles. Then spread ricotta mixture on top of the noodles, then goes the potato cheese mixture, then bacon and onions. And repeat! Cook in the crockpot on low for two hours – and you’re done!

Lazy Pierogi Casserole

Lazy Pierogi Casserole [http://mommysavers.com/homemade-pierogies-meat-freezer-meal/]

I saved the most challenging pierogi recipe for last: homemade pierogies. Dun dun dun. That being said, the perk here is that your work will go a long way – this is a great freezer meal!

To make the dough: combine potato flakes and boiling water and allow to cool. Add remaining ingredients (2 beaten eggs, salt, and all purpose flour) and mix until dough forms. Roll out dough and use a round cookie cutter or glass to make rounds for each pierogi.

Brush each round with beaten egg, flip over, and add about a tablespoon of your homemade pierogi filling – my favorite is potato and cheese and couldn’t be easier. You can always add bacon – it’s really up to you! Whatever your favorite is. Seal the pierogi shut and boil until they rise to the top (about 3-4 minutes). Once done, saute in a frying pan with butter – feel free to add onions! Serve with sour cream.

To freeze: allow pierogies to completely dry after boiling, lay flat on a cookie sheet and freeze. After they’re frozen, feel free to place in zippered plastic bags. To serve, thaw completely and saute to finish cooking. That’s all! Enjoy #nationalpierogiday and please let us know if you have any recipes of your own for this delicious treat!

Homemade Pierogies

Homemade Pierogies [http://mommysavers.com/homemade-pierogies-meat-freezer-meal/]

Freezer Meals: Week 11

Back to basics here, everyone! I have three VERY different, but VERY delicious freezer-friendly meals today to make your life just that much easier. Don’t forget that when you try these out, give us your feedback! Did you add extra ingredients, leave some out? Do you think the cooking time should be increased, decreased? Do you have different ideas on how to allow this to keep for longer in the freezer? We want to hear everything, big or small! Comment section is there for YOU.

First things first, I wanted to talk about frozen pizza. We’ve all been down this road. They’re easy, they’re good, and they’re terrible for you. The ingredients in these if you check out the box are truly brutal, and it’s tough to feed your family something that seems so unhealthy and chemically-laden. Solution is here! Make your OWN frozen pizzas, recipe courtesy of IntentionalByGrace.com. Here’s how she does it:

Frozen Pizza

Frozen Pizza [http://intentionalbygrace.com/homemade-frozen-pizzas/#_a5y_p=3296016]

  1. She makes her own pizza dough. You could store buy (I know that a lot of grocery stores sell raw pizza dough), but this is more cost efficient, and you’ll know exactly what you’re putting into it, which is only 8 ingredients, and nothing funky: water, yeast, honey, olive oil, salt, flour, italian seasoning, and garlic powder.
  2. Once you’re all set with mixing and letting the dough rise, preheat the oven and cook the pizza dough WITHOUT toppings for about 7-8 minutes to allow for a good base to build on.
  3. She makes her own sauce too! Who’s shocked?! You can, of course, use store-bought, but I love love love the idea of knowing all of the ingredients you and your family are eating. She simply uses tomato paste, sauce, water, garlic powder, basil, parsley, organo, thyme, salt, papper, olive oil, honey, and Parmesan cheese. The full recipe is in here and can be made in a stockpot or crockpot. Once done – this sauce is totally freezable – simply put in a tightly sealed plastic bag.
  4. Pizza topping ideas: since we’re freezing, use things that will freeze well. She recommends cheese, pepperoni, pineapple, onion, chicken, ground beef or turkey, green onions, olives – most things do freeze well, so go with your standard toppings!
  5. Once your pizza is assembled, wrap each pizza with plastic wrap and finish with foil. The foil allows easy writing to label which toppings are on which pizza – love it!
  6. To cook, preheat your oven to 425, remove all the wrap, place pizza on a pan, and cook for about 15 minutes. Simple!

Next up…Slow Cooker Tuscan Stew from Sweet Peas and Saffron. With the weather getting a bit cooler, I crave soup, and it’s one of my absolute favorite things to make since it’s easy, inexpensive, and I can eat it for days. It’s one of the only foods where I can say with all confidence that the leftovers are better than fresh! That overnight in the fridge or freezer really just must enhance all the flavors – blows my mind every time. Here’s a new recipe that I found that looks so comforting and delicious – cannot wait to try. Sometimes a beef stew is almost TOO hearty, so I love this chicken-based spin.

Slow Cooker Tuscan Stew

Slow Cooker Tuscan Stew [http://sweetpeasandsaffron.com/2014/09/slow-cooker-tuscan-chicken-stew.html]

Simply add boneless chicken thighs, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, white wine, and fennel seeds into the slow cooker and cook for 4-6 hours. Just before serving, mix cornstarch and water together, and add in balsamic vinegar, rosemary, and salt – throw combination into the soup. Serve with crusty bread or a side salad! This sounds soooo good. If you want to freeze this prior to putting in the slow cooker – easy! Just get your ingredients together, defrost, and dump.

I’m dying to use my slow cooker more (she notes that she uses a 5 quart one) and this sounds like a great, easy opportunity to play around a little bit.

This stew looks chunky and hearty and perfect to fill up my family on a cold, cozy night! Enjoy!

Next and last…Healthified Kale and Portobello Lasagna. When I think about freezer meals, my mind immediately goes to lasagna, and then I think, ugh, not healthy enough. I always miss a more veggie-laden meal. But the Food Network puts such a healthy, unique spin on freezable lasagna! I can’t wait to try this recipe.

Healthified Kale and Portobello Lasagna

Healthified Kale and Portobello Lasagna [http://www.foodnetwork.com/recipes/food-network-kitchens/healthified-kale-and-portobello-lasagna-recipe.html]

This only takes about 25 minutes of prepwork, and execution of the layers is almost exactly like putting together a more standard lasagna dish. Puree roasted red peppers, oregano, salt, pepper, and sugar in a food processor until smooth. Mix together mozzarella, ricotta, and egg whites in a separate bowl. Heat and saute portobello mushrooms and kale with red pepper flakes and set aside.

In a baking dish, start layering! Sauce, lasagna noodles, cheese mixture, kale and mushroom mixture. At this point, you can freeze if you so please! Plastic wrap + tin foil to make sure this lasts as long as possible. When you’re ready to cook, thaw, cover with aluminum foil only, and bake for about 50 minutes on 350. Then sprinkle with some additional mozzarella and cook uncovered until bubbly. Yum!

Enjoy these! Let us know how they go!

Freezer Meals: Week 10

A slightly belated freezer meals rundown this week, but better late than never! This week is absolutely flying by – I forgot yesterday was even Wednesday!

In honor of #WorldVegetarianDay, I decided that this week should highlight vegetarian freezer-friendly meals! Yay! If you are missing the meat, you can always sub in your favorite kind – but these are all really fun crowd pleasers.

Eggplant Parmigiana

Eggplant Parmesan

Eggplant Parmesan [dishmaps.com]

Fast Top Ten provides us with a super easy, traditional recipe for one of my all-time favorite vegetarian meals: eggplant parm. To make the freezer friendly version, you simply assemble the dish, but don’t bake it. Wrap tightly with foil and freeze for up to 3 months. When you’re ready to enjoy, thaw completely and bake as directed.

The general recipe here is pretty simple. Simply make the sauce with a food processor and simmer. Slice, coat eggplant with flour, egg, and breadcrumbs, and fry until golden – 2-3 minutes per side. Then assemble the dish in a baking dish – tomato sauce, layering eggplant, parmesean, and mozzarella. Bake until lightly browned and bubbling (whenever you decide to eat this) for about 40-45 minutes.

Baked Mozzarella Sticks

Baked Mozzarella Sticks

Baked Mozzarella Sticks [momontimeout.com]

Who doesn’t love mozzarella sticks? MomOnTimeout.com gives us a slightly healthier, freezer friendly version of this bar food staple. These are perfect for snacks, appetizers, or game day finger foods!

Here’s the deal: this recipe is crazy easy, so long as your cheese sticks are frozen completely solid – otherwise these get goopy and sloppy really quickly! Unwrap the amount of cheese sticks of your choice, cut in half, and pop in the freezer. Set out 3 bowls – flour, egg, and breadcrumbs/parmesean combo. You know the drill – dredge in flour, dip in egg, finish with bread crumbs. You can always do a second coat if you feel you need it. Place on a lined baking sheet and place in the freezer for an hour. These can stay in the freezer as long as you want (store appropriately if it’s going to be awhile). Once you’re ready to bake, line a baking sheet with foil, spray with cooking spray, and line up your sticks. Bake for 3-5 minutes, turn, and bake for another 3-5 minutes. Serve with marinara! Yum!

Garlic and Chive Quinoa Cakes

Quinoa Cakes

Quinoa Cakes [seasonedtotaste.wordpress.com]

I am fully deep in the quinoa trend. I love the texture and the ease with which it’s made – and of course, the lack of guilt I feel eating it. OnceAMonthMeals puts a new twist on quinoa with their garlic and chive quinoa cakes.

Mix cooked quinoa, eggs, salt, pepper, garlic, shallots, and chives in a bowl and add mozzarella, Parmesan, flour, and panko. Mix well and let stand. Press into round cakes and saute patties for about 6 minutes on each side, placing on paper towels once done to remove excess oil. Allow to cool and divide into freezer bags to freeze! To serve, simply reheat in the microwave for 1-2 minutes.

These are perfect for an appetizer or snack, or a full meal!

Freezer Meals: Week 9

Happy Wednesday & Happy Freezer Meal Day!

I’ve heard a lot about freezer meals that Pinterest’ers refer to as ‘dumps’. A ‘dump’ is when you pre-prepare a meal, freeze it, and simply dump it in a slow cooker to complete. They’re simple, convenient, and silly-easy.

I thought that today, I’d bring you in on the ‘dump’ theme with 3 recipes that follow this protocol.

First up…

Terriyaki Dump Chicken

Terriyaki Dump Chicken

Terriyaki Dump Chicken [http://acultivatednest.com/2009/02/im-just-dump-cook/]

Dump the following ingredients in a gallon size freezer bag and squeeze out as much air as you can and seal: 1 clove crushed garlic, minced ginger, soy sauce, brown sugar, cider vinegar, rice wine vinegar, 4 boneless, skinless chicken breasts. Freeze. To cook, defrost overnight (or you could always go from frozen and just increase your cooking time). Take your bag and dump into a greased baking dish. Cook at 350 in a preheated oven until done. Usually this will take 25-35 minutes. If you want to cook in a crockpot, cook on low for 6 hours or high for 4 hours until chicken is no longer pink.

That’s all – enjoy!

Hearty Beef Stew

Hearty Beef Stew

Hearty Beef Stew [http://www.mommysavers.com/crock-pot-freezer-meals-hearty-beef-stew/]

MommySavers provides us with such a great recipe here – an all-time comfort food. And it’s easy! Simply add the following ingredients, raw, into 2 bags: cubed stew meat, 1 small-medium white onion, 2-3 stalks of celery, 30 baby carrots, 1 cup frozen peas, 8 baby red potatoes, 1 can diced tomatoes. You’ll then need to prepare and mix a sauce: tomato sauce, tomato paste, garlic, garlic and herb seasoning, pepper, and beef bullion. Pour sauce divided into each of the two bags, zip up, and freeze. When you’re ready to cook, thaw in the fridge overnight, pour into crock pot, and cook on low 6-8 hours or high-3-4 hours. Then you’re ready to serve!

Stickin’ Chicken

Stickin Chicken

Stickin Chicken [http://midwestmodernmomma.com/dump-chicken-recipes/]

Not only does this recipe have a fun name, but it’s just insanely easy! All you need for stickin’ chicken are boneless, skinless chicken breasts, 1/4 cup of peanut butter, soy sauce, garlic powder, cayenne pepper, and salt&pepper. Add all to a bag, zip up, and freeze. When you’re ready to cook, preheat your oven to 350 and bake for 35-40 minutes. If you want to crockpot, cook for 6-8 hours on low or 3-4 hours on high. Easy, easy! Enjoy.

#NationalEatAHoagieDay

First things first: what is a hoagie? This term is certainly not used nation wide.

According to my National Day Calendar:

The hoagie consists of a meats, cheeses, vegetables, sauces and seasonings on a long roll of Italian or French bread.  The hoagie goes by many names including:

  • torpedo
  • grinder
  • hero sandwich
  • Italian sandwich
  • submarine sandwich
  • sub

“Hoggies” was a nickname for Italian workers at the Hog Island shipyard in Philadelphia during World War I.  These workers were known for bringing giant sandwiches for lunch.  The nickname became associated with the sandwich and the spelling has been altered over time.

Hoagie is a very ‘Philly’ term, but around my parts we just call them subs 🙂

I couldn’t find any great deals from all of the sandwich chains we all love so much, so I wanted to write a little bit about how to make hoagie-making cost efficient. With a meal like this, it’s a little tough, since almost all ingredients have to be fresh, from the bread to meats and cheeses, to veggie toppings.

GoodCheapEats.com gives us some great tips on how we can maximize our sandwiches at smaller costs. Recommendations include:

  • Buying big baguettes and chopping into smaller rolls
  • Turkey clocks in at the cheapest cost deli meat
  • Grilled chicken is also an inexpensive option and allows you to use bulk-brought frozen breasts
  • Tuna – canned, cheap!
  • Egg salad – you all already know how I feel about the incredibly budget-friendly, protein-building power of the simple egg
  • Don’t overbuy on the toppings! Most sandwiches just need some lettuce, a slice or two of tomato, maybe some onion, jarred pickles – don’t overcompensate toppings wise. Buy within reason, and it’ll be enough
  • Standard condiments – mayonnaise (jar, bulk buy, or even, make your own!), mustard, pesto (make your own!) – these are all simple and one container generally lasts a long time

It’s simple, although sandwiches are so easy to pick up on the go, don’t forget that if you have enough foresight, these are the easiest of meals to make, and can be immensely cost-efficient if you make them on your own.

Enjoy celebrating #NationalEatAHoagieDay!