budgetchef Fall brings the harvesting of vegetables like squash, potatoes, carrots and other tasty treats.

Here are some great recipes that will please your palate and your wallet.  Remember, these meals can be made for $10 or less.  Enjoy!

toni_smithHarvest Pie
Modified from a recipe found on allrecipes.com, this hearty meal is great for using those harvest vegetables.

Ingredients

  • 2 unbaked pie crusts
  • 2/3 cup butter
  • ½ cup flour
  • 1 ½ cups chicken broth
  • 1 cup milk
  • 1 large onion, chopped
  • 3 large potatoes, chopped
  • 1 large zucchini, chopped
  • 2 large carrots, chopped
  • 1 ½ - 2 pounds diced chicken
  • Salt and pepper

Directions
Cook chicken in a skillet with half the onion, until done. Set aside. In the same skillet combine remaining onions and butter. Cook until translucent. Add flour, salt and pepper.  Add in chicken broth and milk and simmer until thick. Place one pie crust in a greased pie dish. Add chicken and vegetables then cover with sauce. Cover with second pie crust. Cut away excess crust and cut slits into top to vent. Cook at 350 degrees for approximately 40 to 45 minutes or until brown. Allow to cool before serving.  

TIPS: You can use leftovers to make this recipe. If you have chicken from another night, feel free to use it in the dish. Same goes for the vegetables. You can add or delete any vegetables – peas are a favorite for pot pies – but make sure to keep you vegetable choices from the harvest variety.  

Butternut Squash Soup
Squash in all its forms is a quintessential fall vegetable. Use it to make this delicious and warm meal for your family this fall.  

Ingredients

  • 1 large butternut squash
  • 1 medium onion, chopped
  • 1-2 tablespoons minced garlic
  • 1 medium carrot chopped
  • 1 stalk celery, chopped
  • Chicken stock
  • Instant mashed potato flakes
  • Salt and pepper to taste
  • Oil to coat the pan

Directions
In a deep pot, heat the onions, garlic, carrots and celery until onions are translucent.  Peel, seed and chop squash and add to the pot. Pour enough chicken stock to cover the mixture. Cook for approximately 35 to 40 minutes on medium. Using an immersion or stick blender, blend the mixture until smooth. Add instant mashed potato flakes to thicken. Serve in a bread boule.

TIPS: If you don’t have an immersion blender, your regular blender will do just fine.  The more liquid you add to this dish, the thinner the soup will be. Use your own judgment as you are cooking to decide how much liquid to add.  

Hearty Beef Stew
What’s better than coming home to a hearty stew on a cool fall night? Well, a glass of wine helps, but this meal is perfect all on its own.  

Ingredients

  • 1-1 ½ pounds stewing beef
  • 2 -3 large potatoes, peeled and cubed
  • 1 large onion, chopped
  • 2 large carrots, sliced
  • 2 stalks celery sliced
  • 16 ounces beef stock
  • 6 ounce can tomato paste
  • Salt and pepper to taste
  • Oil to coat the pot

Directions
Coat the bottom of a large stew pot with cooking oil. Add onions, carrots and celery. Cook until onion is translucent. Add beef, potatoes and beef stock. After approximately 15 minutes, add tomato paste and stir. Simmer until beef is done.   

TIPS: Got a slow-cooker? Use it! It saves time and when you get home from work, your meal is done. Combine all ingredients in slow-cooker and cook on low for 8 to 10 hours.



Add this page to your favorite Social Bookmarking websites
| More...
Comments (0)
Only registered users can write comments!