Ready for a fun and flavorful dinner? Cook up a batch of fried Chicken Patties. Better than any chicken nuggets, they make a hearty main dish protein or a tasty filler for sandwiches. You know how some meals just seem more fun than others? One doesn’t look forward to an “experience” when served a bologna […]
Enjoy all the flavors of the season with this easy-to-prep, low-cook meal that’s perfect for those nights when you want something light yet nourishing. This Grilled Vegetable Couscous Salad is just the ticket. Some nights you just don’t want to cook. The day is long, and your temper, quite frankly, is short. You could go […]
Don’t feel like cooking tonight? No problem. You can skip that kitchen task and still eat real, good food on a budget with these no-cook suppers. No take-out or reservations required. The Ploughman’s Lunch Fancy dinners are to people in the 2000’s what restaurants were to people in the ’80s. Ahem. I just might have borrowed […]
This Chicken Caesar Sandwich Recipe is just what you expect – quick and simple deliciousness tucked into French bread. They are a fun, portable twist on a vintage classic. Do you love caesar salad but sometimes find it a little cliche? Are you ready for a sandwich that will knock your socks off? Do you […]
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The Ploughman’s Lunch, aka Ploughman’s, is the UK version of the Snacky Lunch. What was once a laborer’s meal now looks like a very posh cheese and meat platter. Make your own at home for less! You’re looking for an easy, no-cook meal but you want it to feel a little special. You’re tired of […]
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Cut your grocery bill with these strategies for making food last longer, avoiding supermarket gimmicks, making the most of coupons, and more.
The post 19 Tricks Frugal Shoppers Use to Save Big on Groceries appeared first on Reader’s Digest.
Beans and rice are a good cheap eat, especially when you top them with chips, salsa, and some other goodies. They make a filling meal to help you save money and eat well. We eat beans and rice at least once a week for dinner. Sometimes they are side dishes, but often they make the […]
I’ve made baked oatmeal on and off in the past, but I’ve always felt a little iffy about how much sugar most baked oatmeals contain.
However, in a January edition of Mandi Ehman’s newsletter, she shared a not-so-much-sugar-in-it fruity baked oatmeal recipe, and we really love it!
I’d never have thought of putting fruit in the oatmeal, even though I regularly add fruit to my normal oatmeal bowls.
We’ve added peach slices, mango, blueberries, strawberries (I slice them first), and raspberries, and they’ve all been good.
And since the oats sit overnight in the fridge before baking, you can feel free to just stir in frozen fruit, as it will be nicely thawed by morning.
I also really love the shredded coconut in this recipe. Again, I wouldn’t have thought of it, but it’s so good!
The original recipe called for olive oil, but try as I might, I really do not love olive oil.
So, I use melted butter instead, or a combo of coconut oil (melted if it’s solid) and melted butter.
In a large bowl, combine your fat (melted butter, coconut oil, or a combo of the two), sugar, vanilla, eggs, and milk.
In a second bowl, mix up your dry ingredients (oats, shredded coconut, baking powder, and salt).
Dump your dry ingredients into the wet ingredients, and mix to combine. Then fold in your fruit.
Fair warning: if you use frozen blueberries, your previously pristine oat mixture will become a bit unsightly. If I’m using a combo of fruit, I mix in the other fruit first and then add the blueberries at the very end.
I mean, it doesn’t matter from a taste perspective, but the oats do look nicer when they’re not blue-ish green.
The recipe calls for an 8×8 inch pan, but I use this rectangular one instead because it comes with a lid. (affiliate link)
The lid is super handy for the overnight refrigeration.
Cover your dish and refrigerate overnight.
In the morning, take the lid off and bake the oats for 35-40 minutes in a preheated 350° F oven.
Let ’em cool down for a bit, and then dig in. So good!
And leftover cold baked oatmeal is pretty darn delicious too.
Fruity Baked Oatmeal
1/2 cup melted butter, coconut oil, or a combo of the two
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
2 cups old-fashioned oats
1 cup shredded unsweetened coconut (sweetened works too!)
1 teaspoon baking powder
1/8 teaspoon salt
1 and 1/2 cups fresh or frozen fruit
1. In a large bowl, combine butter/oil, sugar, vanilla, and eggs.
2. In a separate bowl, mix oat, coconut, baking powder, and salt.
3. Add oat mixture to wet ingredients, and stir to combine.
4. Fold in frozen fruit, and transfer mixture to a greased 8×8 inch dish. Cover and refrigerate overnight.
5. In the morning, bake in a preheated 350° F oven for 35-40 minutes.
Enjoy your favorite cafe-style Broccoli Cheese Soup at home for less money. I’ll show you how easy it is to make with both stovetop and Instant Pot directions! Broccoli Cheese Soup has long been a favorite of mine. I don’t know exactly when my love affair with this creamy, cheesy, hearty soup began, but I […]
Beans are a frugal food, full of fiber and a good option for protein. Dry beans are cheaper than canned, but can be intimidating and time-consuming to prepare. These Easy Instant Pot Black Beans will transform your bean game. Pressure cookers and I have a long history. My mother and her mother before her embraced […]