Now here is a recipe that not only are thrifty moms going to love, but the whole family as well!! This delicious stir fry is so easy and quick to make that you can hardly even call it a recipe…it feels like cheating! And yet the outcome is so good that there is no denying it was handmade. So, if you want to spend a small amount of time slaving away in the kitchen and a large amount of time with your loved ones, I highly suggest this amazing recipe!
- 2 bags of frozen Asian Stir Fry vegetables
- 1-2 packs of mushrooms (*optional)
- 1 can of condensed cream of chicken soup
- 1/2 cup Soy sauce
- 1 tbsp ground ginger
- Cashews (for topping) (*optional)
- Rice (any kind), cooked
- 1 cup Shredded chicken, cooked (*optional)
(*Mushrooms and/or cashews do not need to be added for those who do not like them. I will say though that the cashews add a whole new level of flavor to this dish. Shredded chicken is optional for those that want to add some to the recipe, but it is not required.)
- Cook rice according to directions.
- Towards the end of the rice cooking, heat the frozen stir fry vegetables and mushrooms in a large saucepan over medium heat. Add the soy sauce and cook vegetables until thawed and tender.
- Mix soup and ginger into the stir fry. (*For those including chicken in the recipe, add it here)
- Cook until thoroughly heated.
- Pour stir fry over cooked rice and add cashews on top.
*Makes about 4 servings of stir fry
It is that simple. And the outcome is amazing!
If you’re like me (thrifty, crafty, love DIY) then you will LOVE this! Well, I suppose you have to be a fellow scrapbooker and cricut lover as well…but I know there are A LOT of you out there!! Has anyone else noticed how expensive everything is these days?! I mean, for real, $9.99 for a new cricut mat?? No fun shelling out that much money especially when those mats lose their “stick” after maybe 30 uses. Everything else for scrapbooking is already expensive but now we are having to replace things that we already own as well.
Well here is a little thrifty inspiration for all of you out there looking for some relief 🙂
All you need is a couple Clorox Wipes and your Cricut cutting mat! I used about 3 wipes and just scraped the mat really well to get all the paper “fuzzies” off. I dabbed it with a paper towel to get the wipe puddles off and let it air dry for about 5-10 minutes.
Voila! Mat is now sticky again…for only $0.01!! I just love thrifty 🙂
This is my first ever DIY blog post (or any blog post for that matter) and I’m pretty excited. This new do-it-yourself phase is really cranked up and I have totally jumped on board! I love to make/create and enjoy my handy-work at the end. Of course, mothering a 6 month old at the same time gets a bit hectic so I wanted to blog about easy recipes and crafts that make life easier while making it better!
This first post is a recipe that was inspired by a Skinny Taste recipe I found here: http://www.skinnytaste.com/2013/01/baked-spaghetti-squash-and-cheese.html While this recipe looks tasty, I am still attempting to lose baby fat pounds that are hanging on tightly! I substituted some ingredients to increase the heartiness and tastiness while keeping the calorie count to a minimum.
This recipe uses spaghetti squash! Spaghetti squash is a great substitute for pasta in the right recipe. It tastes light, sweet, and stringy – a bit different from the grain texture and taste of pasta but much better for you and a great way to lose those love handles while enjoying tasty goodness!!
Here is the recipe and instructions:
- 2 Spaghetti squash
- 1 tbsp Extra Virgin Olive Oil
- 1/4c minced onion
- 1 15oz can of crushed tomatoes (including the juice)
- 1/2c flour
- 2c vegetable broth
- 1 bag reduced fat shredded sharp cheddar cheese (or whatever cheese you prefer)
- 4-5 cups spinach (*I cooked a bag of frozen spinach or you could use fresh)
- Parmesan cheese
- Preheat oven to 375 degrees
- Cut the squash in half lengthwise and remove the seeds (similar to removing seeds from a pumpkin). Place the halves on a baking sheet and bake in preheated oven for 1 hour.
- Remove squash from the oven and maintain the oven temperature.
- While squash is cooling after being removed from the oven, heat oil in a large saucepan on medium-low heat and add in minced onion. Cook for about 2 minutes.
- Add in vegetable broth, entire can of tomatoes (including the juice), and the flour. Whisk continuously and bring the mixture to a boil by raising heat to medium-high. After about 2-3 minutes, mixture should begin to feel thicker.
- Remove from heat when thickened and add in cheese, stirring well until cheese is completely melted.
- While mixture is cooling, separate the strands of the cooled squash by using a fork and place in a large bowl. (*Be careful to avoid the top and bottom ends of the squash where the stem at the top and knot at the bottom are…I was not careful as it was my first time cooking with spaghetti squash and got hard shell pieces into the recipe. I just went crazy forking the squash out!).
- Add in the broth mixture and the baby spinach into the bowl. Mix well.
- Pour into a 9×13 baking dish and sprinkle Parmesan cheese on top.
- Bake for 25-30 minutes until golden.