7 Day Meal Plan for $35: Cheap And Easy Family Meals

1. Preheat oven to 350°.
2. Make ninety minute roll dough.
3. Roll into twelve 3-inch circles*.
4. In a saucepan, brown hamburger.
5. Drain.
6. Add onion salt, garlic salt, salt and pepper.
7. Put 1 tablespoon hamburger mixture and 1 tablespoon of cheese in the center of the 6 circles.
8. Then press another circle on top and seal the edges.
9. Bake for 10-15 minutes (until golden brown).

1. Gather the filling ingredients you intend to use. Slice or chop each ingredient and put in separate bowls or in separate piles on a plate.
2. Crack eggs into a measuring cup or bowl.
3. Scramble lightly with a fork.
4. Add salt and pepper.
5. Make sure all of your filling ingredients are prepared before heating the pan and that you have a wide spatula (food flipper). Heat a non-stick frying pan on medium high heat for 2 minutes.
6. Add a small amount of oil to make sure the omelet will not stick to the pan (not required, but recommended).
7. When the pan is heated, pour the egg mixture into the frying pan. Watch carefully as it will cook quickly.
8. As the edges of the egg begin to stiffen, quickly add each of the desired filling ingredients.
9. As the eggs cook, they will get less runny. When the edges of the eggs pull away from the pan slightly and the eggs are less runny in the middle, carefully slip the spatula under one side of the eggs and fillings and fold it over the other half.
10. Reduce heat and let it cook a little more to seal the omelet closed.
11. Continue cooking until the eggs are as cooked as you desire, flipping the omelet over after it seals if you’d like to cook the other side more. Don’t overcook the omelet or it will get dried out.
12. Using the spatula, slide the omelet out of the pan onto a plate.
13. Garnish with some of the remaining filling ingredients to make it pretty. Cheese, olives, onions and tomatoes make nice garnish toppings.
14. Serve right away.

1. Preheat oven to 350º.
2. Mix Cheddar cheese, Monterey Jack cheese, onion and garlic.
3. Place enchilada sauce in a bowl.
4. Dip 1 tortilla into sauce.
5. Place in greased 9×9 inch pan.
6. Spoon about 1/4 cup of the cheese mixture down the center of each tortilla.
7. Roll up and tuck in the ends; place seam sides down.
8. Repeat with the rest of the tortillas.
9. Top with the remaining enchilada sauce.
10. Sprinkle the rest of the cheese on top.
11. Bake covered until the cheese is melted and bubbly (about 40 minutes).

     

Enchilada Sauce Recipe

1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
5 Tbsp. green pepper, chopped (optional)
1/2 tsp. dried oregano
2 1/2 tsp. seasoned salt (to taste)
1/4 tsp. cumin

1. Combine all of the enchilada sauce ingredients in a saucepan.
2. Mix well.
3. Cook and stir over medium heat until thickened. Makes 2 cups of enchilada sauce.

    

1. Preheat oven to 400°.
2. Mix all the ingredients in a bowl. The batter will be slightly lumpy.
3. Place batter 2/3 full into greased muffin tins or muffin tins lined with papers.
4. Bake 15-20 minutes.

1. In a bowl, mix all of the ingredients just enough to moisten the dry ingredients. The mixture will be thick and lumpy.
2. Heat a griddle or frying pan over medium heat and lightly grease.
3. Pour or spoon the batter onto the griddle to form pancakes.
4. Cook the pancakes on a hot greased griddle.
5. Flip when bubbles break on the surface and the edges begin to dry.

1. Preheat oven to 375°.
2. Cream shortening and sugars.
3. Add peanut butter, eggs, vanilla and dry ingredients.
4. Stir until well blended.
5. Roll into balls.
6. Place on a cookie sheet.
7. Flatten with a fork dipped in flour.
8. Turn fork 90° and make another fork print for the design.
9. Bake 10 minutes or until brown.