Chilighetti

This meal is a fast, easy and cheap way to use left overs

Items
1 can of chili (or 2 cups of home made chili)
4 cups of prepared whole wheat spaghetti
cheese for garnishing
hot sauce for taste
** optional: cut up small pieces of onion for garnishing

Prices and places
Chili--food storage
whole wheat spaghetti--Aldis for $1.69
Cheese--given to us from my mother
hot sauce--always in our food storage, because my family loves it

Recipe
1. Mix the spaghetti and chili together in a microwave safe container
place chili
2. place mixture in the microwave and cook for 3min and check if warm enough if not continue to heat for 3 more minutes
3. When meal is hot enough serve and allow individuals to place the cheese and hot sauce on their own meal ** optional: cut up small pieces of onion for garnishing

Spinach Salad

Fresh and Healthy

Items
1 cup Spinach
1/8 cup dried cranberries (if you don't have this you can substitute raisins)
1/4 of a small onion
Italian salad dressing for garnishing
2 Tbsp pecans (optional)

Places and Prices
Spinach
2 for $3 (Quality)
Dried Cranberries
we had these in the cupboard (were given them awhile ago)
Onion
we had this in the cupboard (bought a bag from Aldi's a while ago)
Italian salad dressing
we had this in the cupboard (I have bought this item at Wegmans in the past on sale, 2 for $3---I usually don't but salad dressings unless they are on sale)
Pecans
we had these in cupboard

Recipe
1. Preheat oven to 350. To be used for roasting your pecans
1. Rinse carefully the spinach
2. Cut onion into small very small pieces (tip here, if you get your onion cold before cutting it, it wouldn't make you cry)
3. Place the pecans in a pan, single layer and place into oven. watch these so they don't burn
4. Chop up the pecans and put on side to be used later
5. Mix all ingredients.
6. Just before serving you can put the salad dressing on the salad. If you put it on before hand it could make the salad soggy.

Serving Size: 2 adult bowls

Mushroom Soup with a Twist

Warm and Yummy Soup

Ingredients
2 cans of mushroom soup (regular size)
1/3 cup of dried onions
black pepper
1/2 ring of polish sausage (we used Turkey sausage)
3 medium potatoes
water

Prices and places
Potatoes
buy one and get one free bag for $3.75 (Quality Market)
Mushroom soup
$.59 each (Quality Market)
Dried onions
food storage (LDS bishops storehouse)
Polish Sausage
food storage (we had this in the freezer, most likely we got it at Wegman's months ago)

Recipe
1. Clean, peal, and cut potatoes into bite size
2. Cut sausage into small bite size
3. Open soup us and empty soup into a bowl and set aside for later use
4. Fill both soup cans full of water
5. Place water into the medium pot, over high flame
6. Place the dried onion into the pot with the water
7. Place cut up potatoes into the water and onion pot. Allow water to boil. When potatoes are soft, take them out of the water and set aside a bowl to be used later. Leave the water in the pan
8. Place the sausage into the pan of water and let cook for about 15 min---this will flavor the soup nicely. After 15 minutes is done, take meat out of water and place it into the same bowl that you placed the potatoes in.
9. Take the liquid that is left after the meat and potatoes and measure it into the soup cans. Add more water to the cans to add up to 2 full cans of water.
10. Place all the liquid back into the pan that you've been using.
11. Put all the mushroom soup into the pot with the liquid---cook it was the can's recipe dictates.
12. Once the soup is hot, place all the potatoes and meat into the soup pot. Stir it up well and add black pepper for taste

Personal Note: My husband really liked this a lot and so did I---Cheap and Delicious