I want to taste nothing but creamy tomato soup, flavored with the herbs of my choice. Typical recipes will have bouillon cubes or chicken broth and flour.

I decided against those ingredients, using heavy cream and white wine for a smooth and robust tomato bisque soup.

This Tomato Bisque Soup Recipe is a Healthy Version

The result is a healthier, cleaner taste of pure tomato. I picked the tomatoes and herbs out of my garden, and I wanted to share a soup that you could easily make without a lot of fuss, yet still have those sophisticated flavors. (see the faster, cheat version below).

Of course, you can pair this with a grilled cheese sandwich and make that classic American meal.

Put a Creative Spin on Tomato Bisque Soup

• Add fresh sweet corn, cut from from the cob, for texture.
• Add in homemade croutons, or crunchy bacon.
• Add hot sauce and chopped avocado.
• Add a some chile oil and replace cream with coconut milk.  So this at the end before stirring. Skip the wine.
• Add a drizzle of honey. Honey does something to tomatoes that I just adore.
• Skip the cream and simply have a great tomato basil soup.

Fresh garden tomato bisque soup is just one of many great tomato recipes made with food from my garden. You might also be interested in the fresh garden tomato sauce.

Fast Tomato Bisque Soup using Passata

Passata is simply strained tomatoes and sea salt, found in your local grocery store next to canned tomatoes, most often in glass bottles. Use Passata as your start. Add the wine first and when the alcohol burns off, add the heavy cream and warm through. Finish with fresh herbs, salt and pepper as needed. 

More Fabulous Soup from Spinach Tiger

• Roasted Red Pepper Soup
• Italian Beef Macaroni Soup
• Ribollita Tuscan Cabbage Soup
• Green Potato Soup
• Carrot Ginger Soup
• Roasted Butternut Squash Soup with Toasted Pecans
• Healthy Spicy Tortilla Soup
• Creamy Garden Tomato Soup
• Summer Chicken Soup 
• Spinach Soup
• Snowcap Heirloom Beans with Shrimp
• Bean Soup with Bacon Bits
• Split Pea Soup with Portabello Mushrooms
• Garden Fresh Tomato Basil Soup
• Broccoli Basil Spinach Soup

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My Favorite Tools for this Recipe

• Soup Crocks
• Soup Ladle
• Stick Blender
• Le Creuset Dutch Oven (I have several, but this one is smaller and on my to buy list)
• Passata

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Fresh Tomato Bisque Soup

Homemade fresh tomato biscque soup with tomatoes from the garden, blended until smooth.

Course Soup

Cuisine American

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 10 tomatoes see note
• 2 tablespoon olive oil
• 1 onion peeled, cut in chunks
• 2 carrots peeled, cut in big chunks
• 1 piece of celery or a dash celery seed
• fresh parsely small handful
• fresh basil small handful
• 6 sprigs of thyme or 1/2 teaspoon dry thyme
• 1/2 cup white wine or dry sherry optional
• 1/4 to 1/2 cup heavy cream
• 2 tablespoons butter

Instructions

• Cut an x in the bottom of each tomato. Submerge tomatoes into boiling water for 30 seconds. You may do this 4 tomatoes at a time.
• Cool. Peel.
• Cut in half, squeeze some of the water and seeds out.
• Put in crock pot with onion, carrot, celery olive oil, thyme, basil. Add white wine.
• Cook on high for 4 hours or low for six hours. (this part is very flexible. Just make sure there enough liquid in slow cooker).
• Put into blender or use a stick blender with butter and blend until smooth.
• Add back in soup pan. Turn burner on low. Add in heavy cream. Cook just until warm and blended.
• Top with freshly cut parsley and basil, sprig of thyme or any herbs you like.

Notes

You may want to make more than 10 tomatoes, just follow the ratios. 20 tomatoes will easily fit in most slow cookers. 

Cheat Tomato Bisque: Use Passata as your start. Add the wine first and when the alcohol burns off, add the heavy cream and warm through. Finish with fresh herbs, salt and pepper as needed. 

The post Tomato Bisque Soup Recipe with Fresh Tomatoes appeared first on Spinach Tiger.

This is one of my most popular summer recipes for many years. I think it’s the black pepper that makes it so so tasty. Don’t forget to see all the things you can do with corn, as I have many recipes here.

While I’m not originally from the South, I can claim a few southern roots. My grandmother was from Virginia and she made the best fried chicken in the world. Here is her recipe.

After years of practice and patience it has been said that Spinach Tiger’s southern fluffy biscuits can’t be beat. Even the gluten free fluffy southern biscuit has gotten rave reviews from readers. (Both have videos to help you along).

Why is something as simple as a southern fried corn recipe to hard to get right or require a recipe?

TWO THINGS

Childhood memories. This person’s grandmother made it this way with sugar and flour and who knows what? This other person had a grandmother who knew how to milk the corn to the last drop. Then there’s someone else who adds a cup of heavy cream. Everyone remembers their southern fried corn recipe differently.

Quality or Type of the Corn  It’s key to get very fresh, creamy sweet corn. Silver queen corn would be the corn of choice for this recipe. If you use other less creamy corn, then a little heavy cream will do. Having said that, I used peaches and cream corn for this and still loved it. (I find it hard to turn down any kind of fried corn).

What’s the Best Way to Cut the Corn off the Cob?

If you don’t have a sharp knife, or you want the EASIEST WAY to cut corn off the cob, you will want this tool from Oxo.

What’s the Best Pan to make Fried Corn in?

Cast Iron Frying Pan – I practice what I preach. I have 13 cast iron pans (most are frying pans, a few are dutch ovens). I use them every single day in one form or another. They take the heat. They last forever. They go right into the oven. They are super affordable. I use my 12 inch lodge cast iron frying pan in this recipe, because I like the corn to get a little caramelize


More is not always more in a Southern Fried Corn Recipe.

I’m Italian, and it’s our food philosophy to make the best food with as few ingredients or disturbances as possible. Some of the Southern cuisine recipes (not all, just some) have more ingredients than necessary and sometimes too much cooking time. More is not always more.

Two sticks of butter is not better than one stick of butter for making Southern fried corn. A cup of cream is not better than a splash of cream when only a splash does the job. Editing is the absolute key to bringing balance to a recipe. Even this recipe might need your own personal tweaks, so taste taste taste and stop stop stop when you like it!

Do this if you like your Fried Corn Super Creamy.

If you like your corn super creamy, don’t let it caramelize. Cook it on very low, adding cream as you see fit. If you like your corn a bit browned and creamy at the same time, like I do, turn the heat up a bit, and use cream sparingly. Keep in mind you will be at the mercy of the type of corn you use, but I think with the proper tweaking, you can make any corn off the cob taste good!

Black Pepper is Key to Southern Fried Corn

This southern fried corn recipe has few ingredients. Bacon grease, butter, salt, pepper and perhaps a splash or two of cream. You can opt out of the bacon grease and add more butter, but do not forget the black pepper, and use more than you think you should. If you have some white pepper, a dash of that would be nice too, but sparingly, as that can be harsh.

Some people add bacon to the corn. I prefer not, but feel free.

Left Over Southern Fried Corn can Blossom into other Recipes.

• Southern Fried Corn Cakes – light, fluffy, full of flavor, texture and comfort.
• Leek and Corn Quiche
• Sausage Corn Muffins
• Caramelized Onion Risotto and Sweet Corn
• Open Faced Frittata
• Scrambled Eggs with Corn
• Corn Buttermilk Quiche.

Make Fried Corn with Canned Corn if Necessary

If it’s past fresh corn season and you still want to make fried corn, it will take 6 cups of corn to make this recipes. Each ear of corn is roughly 3/4 cup of corn.

More Recipes for Corn

• Creamed Corn using JUST CORN.
• Pennsylvania Dutch Corn Pudding (one of my most popular recipes).
• Summer Chicken Soup Yellow Squash and Corn.
• Seven Ways to Grill Corn on the Cob
• Sweet Corn Blueberry Swirl Ice Cream

So tell me, if you grew up in the South, how did your family make their southern fried corn recipe? Please follow me on instagram to see behind the scenes cooking and food prep along with recipes not yet published.

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Southern Fried Corn Recipe

How to Make the Best Southern Fried Corn

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 8 ears of corn
• 2 tablespoons bacon grease
• 4 tablespoons butter more if you need it
• salt if you need it
• 1 to 2 tablespoons black pepper
• splash of heavy cream

Instructions

• Cut the corn off the cob with a sharp knife.
• Using the sharpest knife, cut down into the cob to get the milk of the corn.
• Heat up the bacon grease and add two tablespoons of softened butter.
• If you like the corn to be a bit caramelized, cook longer, stir less frequently.
• If you like corn to be creamier, cook for about ten minutes, and at the end add the remaining two tablespoons butter.
• At this point, you can add a splash of heavy cream if you want a creamier corn.
• Add a little bit of salt, and a lot of black pepper.
• Serve immediately.

Notes

Reserve cobs for making corn broth. Boil in water and reserve corn broth to add to soups, stews, casseroles.

The post Secret of the Best Southern Fried Corn Recipe appeared first on Spinach Tiger.

So what does this mean for cooking? Do you need it easy? Do you need it light? Do you want to take advantage of the now very ready and ripe farmer’s market harvests?

If so, here are a few ideas for cooking this week mostly using tomatoes and bell peppers, which are so readily available right now.

Featured Ingredients

• Corn
• Tomatoes
• Bell Pepper
• Avocado

• Grilled Tomato Corn Salad with Avocado
• Corn Zucchini Stir Fry
• Summer Blackberry Corn Salad
• Ground Beef Stuffed Peppers (uses summer peppers, and yet is comforting and great leftover).
• Sausage and Pepper Stir Fry
• Easy Summer Chicken Soup with Corn
• Shrimp Avocado Tomato Salad
• Easy Ground Beef with Bacon Taco Meat
• Braised Pork Steak with Green Beans, Peppers, Tomatoes
• Corn off the Cob Buttermilk Quiche
• Corn Leek Quiche

The post Cook this Week with Summer Vegetables appeared first on Spinach Tiger.

Stove Top Grilled Zucchini

Pecorino cheese is tangy and salty and perks up zucchini, especially grilled on top of the stove.

RECIPE HERE

Zucchini Fritters

A party favorite, zucchini fritters will become a summer tradition.

RECIPE HERE

Roasted Zucchini with Pecorino and Toasted Almonds

I was actually served this dish in a restaurant years ago on a food blogging tour.

RECIPE HERE

Zucchini Turned into Zoodles with Shrimp

This will make Wednesday night feel fancy and it’s low carb, healthy, and delicious.

RECIPE HERE

Oven Baked Zucchini Fries

Panko is ground pork skins and if you’re craving fries, this will do it.

RECIPE HERE

Ciambotta, an Italian Summer Stew

Make double. You will get addicted to this summer comfort food. This recipe is from childhood.

RECIPE HERE

Linguini with Zucchini

An Italian classic that not only uses zucchini in a sophisticated way, it stretches the budget and satisfies the pasta cravings.

RECIPE HERE

Yellow Squash Bacon Frittata

This frittata is one of my favorite summer dishes, which can sit in as lunch or dinner. The sweetness of yellow squash mergers perfectly with smoky bacon.

RECIPE HERE

Corn Zucchini Stir Fry

This combo is a great side taking advantage of summer veggies that won’t be around in a few months.

RECIPE HERE

Bonus Zucchini Recipes

• Zucchini Chocolate Chip Cookies with Honey (no nuts)
• Chocolate Zucchini Cupcakes with Orange Basil Frosting
• Magda Zucchini Bake
• Italian Summer Vegetable Soup

Make the Best of Summer Veggies

Summer doesn’t last forever, so I hope you get out to the farmer’s market this weekend and buy your local produce from neighboring farms. FYI, I am selling my keto bakes at the Nolensville Farmer’s Markets on Saturday.

The post Zucchini Recipes for Summer appeared first on Spinach Tiger.

Made with my own roasted chicken (for an amazing texture), fresh vegetables, boxed organic broth and a little bit of heavy cream that brings it home and adds that little bit of extra gut-sticking satisfaction. You could also make your own chicken stock and I have a great recipe here with ten tips.

As I was making the filling, I kept tasting and thinking with a little more broth and a few tweaks, this could be an amazing chicken vegetable soup.

I purchased these soup crocks for my recent French onion soup recipe and we’ve used them for all kinds of things. I highly recommend them.

I swapped out the rutabagas for cauliflower which ended up being a great choice. I skipped the wine and cut back on the heavy cream. If you’re watching your carbs, you could also limit the carrots but I think a couple of carrots in a soup does make a difference.

Ingredients for Recipe for Chicken Vegetable Soup

• Chicken Breasts, Shredded
• Cauliflower
• Onions
• Celery
• Carrots
• Boxed Organic Chicken Broth
• Peas
• Herbs, Bay Leaf
• Heavy Cream (this is an option I like for a creamier soup)

More Chicken Soups from Spinach Tiger

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Chicken Vegetable Soup

Homemade chicken vegetable soup made with leeks, white wine.

Course Entree

Cuisine American

Keyword Chicken pot pie, pie crust

Prep Time 1 hour hour

Cook Time 35 minutes minutes

1 hour hour

Servings 6 servings

Ingredients

Chicken Vegetable Soup

• 4 tablespoons cold butter
• 1 tablespoon olive oil or avocado oil
• 3 carrots peeled, diced
• 1 small onion diced
• 2 celery stalks diced
• 2 cup cauliflower florets
• 1 cup frozen peas
• 1 teaspoon umami seasoning Trader Joe's (see notes)
• 1 teaspoon fresh thyme (4 sprigs)
• 1 bay leaf
• 8 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup heavy cream Optional for a creamier soup
• 2 cooked chicken breasts, shredded See Recipe below

Baked Chicken Breasts on Bone (Method 1)

• 2 chicken breasts on bone with skin
• 1 teaspoon salt

Instructions

Baked Chicken Breasts

• Salt chicken breasts. Roast in oven at 400 degrees F. until chicken reaches 165 F. Don't over bake. I like the texture of baked chicken. See blog notes for more ideas. You CAN roast a whole chicken as I did.

Make Chicken Vegetable Soup

• Trim leek and wash, using only white part.
• Peel and dice celery and carrots.
• Cut cauliflower into bite sized florets.
• Melt butter and oil in dutch oven or pot of your choice.
• Add vegetables (except peas) to pan. Cook about five minutes. Add sprigs of thyme (to be removed later).
• Add fresh herbs of choice. Add bay leaf.
• Season with salt, pepper, umami seasoning (if you have it).
• Stir in chicken broth.
• Once chicken broth is warmed through about twenty minutes, add in optional heavy cream. It's okay to skip.
• Add in chicken, frozen peas.
• Season as needed with salt and pepper. Serve once peas are cooked through.

Notes

You can add in other vegetables such as green beans or broccoli florets

Umami Seasoning (I  use the one from Trader Joe’s). You can substitute with poultry seasoning, or your seasoning of choice). 

Cauliflower: You can sub with potato, rutabega.

 

 

The post Recipe for Easy Chicken Vegetable Soup appeared first on Spinach Tiger.

This key to this soup is time, slowly cooking a medley of zucchini, onion, squash, green beans, a variation of peppers (some mild, one hot) in a large can of San Marzano tomatoes. Of course the other key ingredients are olive oil, and basil.

This is more of an idea of recipe than an exact recipe. I was out to use up all the summer vegetables purchased at the Farmer’s Market.

Ingredients

• 6-8 zucchini, yellow squash
• 1 large can san marzano tomatoes
• 2 green bell peppers
• 2 banana peppers
• 1 red chili pepper
• 3 cups green beans (optional)
• 1 large onion
• olive oil
• salt, pepper
• basil
• Pecorino Romano or Parmesan Cheese
• 4 Cups Chicken or Vegetable Broth

This Italian Summer Vegetable soup is perfect comfort food in hot weather. This is even more delicious with a generous helping of freshly grated pecorino romano or parmesan cheese. Serve with crusty bread as this soup is great for dipping.

Variations for Italian Vegetable Soup

You can make this a more complete meal for the family by adding the following.

• Add 2 cans white beans.
• Add 2 cups small macaroni.

More Vegetable Recipes from Spinach Tiger

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Italian Summer Vegetable Soup

Zucchini, Squash, Peppers, Onions, Green Beans and Tomato, a perfect medley for summer vegetable soup.

Course Soup

Cuisine Italian

Keyword vegetable soup

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Ingredients

• 6 zucchini and yellow squash cut crosswise
• 1 large onion large dice
• 2 bell peppers
• 1 red chili pepper or banana peppers
• 3 cups green beans trimmed and cut in half
• 1 large can San Marzano Tomatoes
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• basil
• Pecorino Romano or Parmesan
• 1 quart boxed broth (chicken or vegetable)

Instructions

Preparation

• Cut ends off zucchini and yellow squash. Use a variety. Keep in mind yellow squash tends to stay more in tact than zucchini, so do use some. Cut across about 1/2 inch thick.
• Trim ends of green beans and cut in half.
• Peel and dice onion.
• Seed peppers and cut into large dice. I like using green bell pepper for this soup, but you can include red bell pepper. Use one pepper than has some heat like banana pepper or red chili pepper.
• Tomatoes: Use your hands to squeeze the tomatoes into a bowl and have them ready to add to soup.

Soup

• Heat oil in large pot. Add onions, peppers and soften for a minute or two. Add in remaining vegetables except green beans. Add Tomatoes and broth, salt, pepper and seasoning. Cook on low for one hour. Then add in green beans and cook for one more hour. Serve with more basil and grated cheese.
• Slow Cooker: You can put everything into a slow cooker on low for 4 to 6 hours, if need be. You can add more broth or water if it's too thick.

The post Italian Summer Vegetable Soup appeared first on Spinach Tiger.

Ingredients for Greek Chicken Kabobs are simple and can be found in any pantry.

I’ve made this twice, using fresh peaches one of the times and fresh veggies (peppers, zucchini) the second time. It’s always nice to use the freshest summer produce. You can also choose to just make chicken kabobs with no additions.

• 2 pounds boneless chicken breasts (can use thighs)
• 1/2  cups olive oil
• 2 lemons, zest and juice
• 1 teaspoon dried oregano
• 6 sprigs fresh thyme (can use dried)
• 2 garlic cloves minced (can use garlic powder)
• 1 teaspoons salt
• 1 tablespoon fresh dill chopped
• 1/2 teaspoon black pepper
• Honey (optional)
• Additions of choice (Use zucchini, peppers, even peaches)

Marinade for Greek Chicken Kabobs

It’s important to mix everything together to make a marinade (except the honey). Cut chicken into large cubes for kabobs. Divide the marinade in half, saving the other half to pour over chicken, once it’s grilled. When ready to grill, skewer the chicken alternating with vegetables. Don’t pack too tightly. The grill should be about 400 degrees F. Grill about 4 to 6 minutes turning at 3 minutes. Cook times do vary depending on size of your chicken pieces. Cook until the middle piece reaches 165 F. Remove from grill and pour remaining marinade over the chicken. Drizzle with honey.

What to Serve with Greek Chicken Kabobs

Serve with rice, cauliflower rice. The marinade that’s poured over the chicken once it’s grilled will flavor the rice. A simple salad and corn on the cob will make a great meal. A good starter would be this olive, feta salad.

• Green Salad with Lemon Honey Vinaigrette
• Honey Baked Goat Cheese, Blackberry Salad
• Feta Olive Salad
• Summer Caprese with Fresh Corn
• Seven Ways to Grill Corn
• Fried Corn
• Zucchini Fritters

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Grilled Greek Chicken Kabobs

Grilled Greek Chicken Kabobs with Lemon Honey Marinade

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Servings 4 servings

Ingredients

• 2 pounds Boneless Chicken

Marinade

• 1 cup olive oil
• 2 lemons zest and juice
• 2 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 3 garlic cloves minced
• 1 1/2 teaspoons salt
• 2 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper
• 2 tablespoons honey
• 1 yellow squash see notes

Instructions

Prepare Chicken

• Cut chicken into large cubes

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill and honey.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked. You will pour over hot chicken.

Grill Chicken

• Take chicken out of refrigerator an hour before grilling.
• Light the grill to 400 degrees F.
• Skewer chicken and vegetables loosely (to cook better).
• Grill turning over at 4 minutes. Grill 4-8 minutes. This will depend on the size of your chicken.
• Grill s until internal temperature reaches 165 degrees F. or 75 C.
• Once chicken is placed on serving dish, add dill, honey, to remaining marinade and pour over chicken.
• Serve with rice or cauliflower rice.

Notes

Notes: you can use a variety of vegetables. In this recipe I  used yellow squash and sliced peaches. Other times I’ve used zucchini and bell pepper. You can also make without vegetables.

The post Greek Chicken Kabobs with Easy Marinade appeared first on Spinach Tiger.

This reminds me of my mother so much because she made the best ciambotta and she would pronounce it with an Italian accent, (Chumbotta) even though she was American born. I am so grateful for the simple Italian dishes I grew up on that used the fresh local vegetables of summer.

Once you eat this dish, you’ll make it again the next week. My husband ate three bowls last night, with some freshly made sourdough bread.

Ciambotta is typically made with zucchini, onions, tomatoes, and potatoes, and is similar to a French ratatouille, but is much thicker and more of a main dish than a side dish. I purchased the zucchini, peppers, potatoes and sourdough at the farmer’s market where I sell my keto bakes.

I used zucchini, green pepper, and potatoes purchased at the farmer’s market. I added onion, garlic, basil and a large can of Cento plum tomatoes. Sometimes I add in green beans, but I didn’t do that this time.

Add Left Over Meatballs or Sausage to Ciambotta if You Need Meat

If you happen to have some cooked meatballs or Italian sausage, you can always add those in, once the stew is done. However, we love this just as is.

Chop the zucchini into discs. Slice the onions and peppers into slivers. Saute onions, garlic and peppers in olive oil for about five minutes. Add zucchini. Saute another five minutes. Add in the can of tomatoes with a half can water, (more if needed). Season with salt and pepper. Cook for 15 minutes. Add diced potatoes, cook for another 45 minutes on low or until potatoes are cooked. Add in more fresh herbs when ready. Serve with crusty bread, more olive oil and pecorino or parmesan cheese.

Similar Summer Recipes from Spinach Tiger

• Stovetop Grilled Zucchini
• Italian Eggplant Stew
• Watermelon Gazpacho
• Linguini with Zucchini Sauce
• Garden Fresh Tomato Bisque
• Ribollita (Tuscan Soup)

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Ciambotta, and Italian Summer Stew

An Italian summer stew made with zucchini, tomatoes, potatoes, green pepper and onion.

Course Stew

Keyword Ciambotta, Italian Stew, Summer Stew

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 servings

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic sliced
• 1 large onion
• 6 zucchini
• 1 green bell pepper
• 28 ounce Italian San Marzano Tomatoes
• 6 yukon gold potatoes peeled, quartered

Instructions

Prepare Vegetables

• Slice onion into slivers.
• Seed and slice green peppers into slivers
• Cut zucchini cross-wise into discs.
• Peel potatoes and cut into large bite-sized pieces.
• Peel and thinly slice garlic.

Ciambotta

• Saute onion and green pepper in olive oil for five minutes. Add in garlic and keep stirring for a minute, careful not to burn garlic.
• Add in zucchini. Sauté for five minutes, continuing to stir.
• Season with salt and pepper.
• Add can of tomatoes, squeezing with hand. Fill the can halfway with water and add.
• Add in potatoes. Simmer for the next 50-60 minutes on low until potatoes are cooked through.
• Add in stems of thyme and basil.
• When done add in more torn basil. Serve with grated pecorino or parmesan.
• Serve with more olive to drizzle if desired.

The post Ciambotta, an Italian Summer Vegetable Stew appeared first on Spinach Tiger.

I have some great new recipes to bring you this year so please subscribe if you haven’t already done so. My focus is going to mostly be healthy, cheap, easy, approachable and still delicious.

Cheap can be Delicious

We are all short on time and our grocery budget doesn’t go as far as it used to. I used to avoid using that word “cheap,” but no longer does this word offend me.

I have looked back over the years to see where I made over 60 cheap meals and I hope this helps you continue to happily cook without breaking the bank. There are three main roundups of affordable meals. Be sure to check them out.

Cheap Dinners: Chicken Dishes Your Family Will Love

You will find the best way to roast a whole chicken in an hour, how to spatchcock a chicken and how to use the leftover. You will make chicken soup, chicken pie and chicken enchiladas, and so much more.

Ground Chicken – You can also use ground chicken to make ground chicken meatballs, something we don’t think about very often. I also like ground chicken lettuce wraps. White Bean Chicken Soup can be made with leftover chicken in mere minutes.

My Best 18 Cheap Chicken Dishes Here

Round up – Cheap Red Meat Recipes that Fight Inflation

Ground beef doesn’t have to be boring. Taco meat CAN be exciting, but why not make cuban picadillo. Mini meatloafs are easy to freeze for individual quick meals, and you will get my most popular simple ground beef and peas. Crack slaw makes ground beef exciting and ground beef stroganoff can be a real thing. Hamburger steak with onions almost seems gourmet.

My Best 25 Red Meat Cheap Recipes Here

Cheaper cuts of meat like teres major will satisfy steak lovers braciole, an Italian stuffed steak is good enough for company.

Beef cubes are often found on sale and when braised you can make stews, shredded beef ragu, soup and more.

My Best 25 Red Meat Cheap Recipes Here.

Cheap Hearty Soups that are Complete Meals

I’ve never met a person that doesn’t love soup. Serve it up with bread and it’s a whole meal. Vegetable soup can be just as good as vegetable beef soup. Kids love the Italian beef macaroni soup. Find out at this post the everyday staples you need to throw some easy soups together.

My Best Cheap Hearty Soup Recipes Here

My Best Cheap Hearty Soup Recipes Here

Make Your Own Bread

A good loaf of sourdough bread could be as high as $9 a loaf. Sourdough bread is just flour, water and salt and you could easily make a loaf of bread every other day. I have what I believe to be the easiest sourdough recipe (and starter).

• Sourdough Starter 101
• Easy Sourdough Bread

Pork Steaks – Cheaper Meals

Braised Pork Steak is very affordable. Made with green beans and tomato sauce, this is a worthy weeknight or weekend dinner.

Consider a Frittata for Dinner

Frittatas are the best idea to use up just a little bit of leftovers. Serve with bread or a side salad and you’re saving money, even if you buy pastured eggs. Use up that last little bit of meat, cheese or veggies and be surprised how delicious eggs can be.

Go to Frittata 101 for recipes.

Tips for Leftovers

Don’t be afraid of leftovers. I know some people don’t like to eat the same meal two days in a row, but there are ways to avoid wasting food and stretching the food budget.

Don’t be Afraid of Repurposing Leftovers

• Roast Beef Leftover ideas.
• Left over roast chicken can do same as above or be a chicken salad.
• Left over meat sauce or bolognese can be stuffed into pasta shells or used for a quick lasagna.
• Left over steak can turn into steak and biscuits. (See my 35 different biscuit recipes).

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Leave YOUR TIPS in the comments below. I would love to hear from you.

The post Delicious Cheap Dinners that Fit the Budget appeared first on Spinach Tiger.

We love frittatas, quiches, dutch babies, hash with eggs, shakshuka, and eggs benedict. These dishes are all appropriate for an easy supper and can be light on the budget. You can play around with these recipes, using your own leftovers, add to them with more sides or some fruit.

Cauliflower Hash is one of my favorites and so easy.

Every quiche can be made traditionally, or low-carb if you use my almond flour tart crust

Frittatas can be the main dish or a side dish. I’m bringing you one low carb dutch baby because it’s savory and loaded with cheddar and bacon. Eggplant Benedict can swap out english muffins for the eggplant, but do eat that hollandaise sauce.

My Favorite Quiches

• Asparagus Quiche with Herbed Keto Crust
• Asparagus Quiche
• Corn and Leek Quiche

Favorites

Make your frittata interesting with left over veggies, cooked spaghetti and any kind of cheese you love.

Here are more favorites that make great breakfasts for dinner. If you’re on the keto diet, try the cheddar bacon dutch baby and if you want sweets for dinner, check out all my dutch babies.

• Yellow Squash Bacon Frittata
• Brussels Manchego Frittata
• Shakshuka
• Red Flannel Hash (Sweet Potatoes, Beets)
• Heirloom Tomato Panzanella with Poached Eggs
• Country Sausage and Sweet Potato Quiche
• Eggplant Benedict
• Cheddar Bacon Dutch Baby
• Sausage Sweet Potato Egg Casserole

Breakfast for Dinner – Must Make Biscuits for All Diets

I know how to make biscuits for any occasion and any special diet. You will not be disappointed with any of these choices.

• Traditional Southern Biscuits (made with traditional flour)
• Keto Biscuits (made with almond flour)
• Keto Cheddar Biscuits
• Gluten Free Biscuits (made with gluten free flour)

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