Carrot Cake

I plan on subbing at least some of the oil for applesauce next time I make it.  I'll try to remember to post how it turns out.

1 1/2 cups oil
2 cups sugar
4 eggs
2 cups flour
1 tsp baking powder
1 tsp soda
1/4 tsp salt
2 cups grated carrots
1 cup nuts
1 tsp cinnamon
1 tsp vanilla

Bake 40 minutes at 350.

Frost with cream cheese frosting after the cake has cooled:

1 8oz package cream cheese
1 cube margarine
1 lb powdered sugar
1 tsp vanilla

Crockpot "Refried" Beans

*Makes about 16 cups

INGREDIENTS
2 lbs pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic
2 1/2 Tbsp salt
1 tsp black pepper
2 tsp cumin
10 cups hot water

DIRECTIONS
Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 2 hours and on LOW for 4 hours.

Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. (We like our beans somewhere between the very-liquidy restaurant style beans, and the canned version of refried beans.)

Mash beans with a potato masher to desired consistency.

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

~ Savings ~

Cost Breakdown:

4 lbs dry pinto beans - $3.68 = $0.92/lb = $1.84

3 lb onion - $1.96 = $0.245 each = $$0.49 for 2 small

26 oz. salt - $0.42 = 122.75 tsp = $0.003/tsp = $0.023

32 oz. jarred minced garlic - $4.48 = 181 tsp = $0.025/tsp = $0.216

8 oz. black pepper- $3.84 = 37.75 tsp = $0.102/tsp = $0.204

2 oz. cumin - $3.12 = 22 tsp = $0.142/tsp = $0.284

Total Recipe Cost: $3.06

Cost per Cup: $0.19

The Contender:

Old El Paso Vegetarian Refried Beans (15 oz.): $1.25

Cost per Cup: $0.71

Savings: 73%

"Over a Year" Scenario:

Make Crockpot "Refried" Beans 4 times: $12.24

Use Equivalent Old El Paso Vegetarian Refried Beans: $45.71

*Money Saved: $33.47

Black Bean Salsa

I can corn drained
1 can black beans drained
1 onion coarsely chopped
1 lrg tomato diced
1 bottle of italian dressing (I use zesty fat free)
cilantro chopped and added (I usually use a medium bunch, just so there is nice color throughout)

I used less italian dressing than is listed here.  Just enough to make it moist.

Condensed “Cream of Anything” Soup

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions:
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Broccoli Quinoa Casserole

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Freshly grated Parmesan cheese

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or  here is a recipe for a Cream of Anything Soup.  Haven’t tried it, (a comment-er  below did and loved it…) but it’s been a big hit on a Celiac/Gluten Free forum.)

Condensed “Cream of Anything” Soup
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions:
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.