Happy Friday everyone!!! Any big plans for the weekend? Need a couple inspiring dinner ideas ;-)
I am sharing two more of the recipes I made recently from my Aldi haul earlier in the week and a sneak peek of what dinner will be this rainy Friday evening. This week got busier then I anticipated so didn't get a daily post done, but still planning to catch up :-) In this post I add the prices for the ingredients next to each :-)
This particular meal Hayley said is one of her new favorites. She enjoys soups anyway, but said she loved the flavor of this one. First things first, lets get the Instant pot ready!
Instant Pot Black Bean Soup (Found on the instantloss.com website)
1 tablespoon extra virgin olive oil (always have on hand but picked up more at Aldi for $3.19)
1 large onion diced (2 lb bag of sweet onions 75 cents)
1 cup celery diced (75 cents)
1 cup carrots diced (65 cents a bag)
1 tablespoon minced garlic (I keep a large container on hand as I use garlic a lot. About $3.00 in regular grocery stores)
2 tablespoons chili powder (Have in my pantry)
1 tablespoon cumin (Have in my pantry) Most spices in Aldi are about 99 cents.
1 teaspoon sea salt (Have in my pantry, but also under a $1.00 at Aldi)
Pinch of black pepper
2 cups vegetable broth ($1.79)
2 cups cooked black beans (55 cents a can)
2 cups frozen corn (Organic fresh frozen corn $1.79 a bag)
1 14.5 ounce diced tomatoes (Always have in my pantry about 60 cents a can in Aldi)
About $10.62 total but several items are also enough to use in my other meals planned for the week.
Preheat your Instant Pot using the saute function, when hot, add oil, carrots, onion and celery. Saute for about 5 minutes. The leftover celery you see there is for our goats, they just love it!
Add all remaining ingredients, place the lid back on top and set in the sealing position on lid.
Press cancel on display screen, then select manual/pressure cook function and set to cook for 10 minutes. When done set it to the venting position to release the steam, carefully remove lid after venting is done and dish out and enjoy!
I had to take Hayley to the ENT doctor for her ears again in the afternoon on Wednesday, so when we got home this was perfect to put together and cook quickly! :-) So good and hearty too!
The next meal is a casserole dish, that when put together has a delicious flavor. I found the recipe in the book Skinny Suppers by Brooke Griffin, but I changed a lot of the ingredients to make it more for our tastes. It really turned out good and makes enough that we had leftovers for lunch today!
Here's how I made it:
2 tablespoons of butter (Have on hand, but can get the sticks of butter under a $1.00 in Aldi)
2 packages of precut butternut squash, I'm guessing about 3-4 cups. ($1.85 per container, I bought 2)
1 small onion diced (see above recipe)
2 stalks of celery diced (see above recipe)
Package of chicken stuffing mix (Aldi's brand) (69 cents a box, one large packet)
About 1 to 11/2 pound cooked ground turkey ($2.59 a pack a little over a pound)
1 10.5 ounce can cream of mushroom soup (45 cents)
1 10.5 ounce can cream of celery soup (49 cents) Not sure why it's 4 cents more....
1/2 cup plain greek yogurt ($3.29 a large container)
1 8.8 ounce pouch Uncle Ben's brown and wild rice medley (This I had to get a tFood Lion and it cost $2.29 for one package)
About $14.50 and lasted for 4 people second helpings and leftovers for next day's lunch :-)
Preheat oven to 350 degrees and spray a 9 x 13 inch baking dish with cooking spray. ( I use olive oil in my misto container)
Cook up the ground turkey in a separate pan, I use our tabletop pan and I love it! Use it for a lot of my meals. I know I've mentioned it before, they are inexpensive and so easy to use and clean!
In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the squash, onions, and celery and cook until soft; about 12 minutes or so.
Meanwhile prepare the stuffing in a medium saucepan. Combine 1 1/2 cups of water and 1 tablespoon of butter and bring to a boil. Add the stuffing mix, stir, and remove from the heat. Fluff with fork and set aside.
Add the turkey, both soups, yogurt, salt and pepper in with the vegetables and stir. Then add the rice packet and continue to stir until well mixed. Pour into the baking dish and then evenly add the stuffing over top.
Bake 15-20 minutes until heated through and then serve your hungry family :-) So delicious!!!!
This was a big hit for Kathleen too which is tricky at times because she's my picky eater, lol. Great flavor all around and Jerry said this is definitely a make again :-) So happy when my family is happy!
Here's a little sneak peek at what I have for some of the ingredients for dinner tonight ;-) Prepping is always a great idea, especially for busy day!