Low Cost Recipes

Whole Wheat Pizza Crust

4 cups whole wheat flour

1 tbsp. honey

1 tbsp. yeast

2 tsp. salt

2 tbsp. Peanut oil

1 1/3 cups warm water

In a big bowl combine the flour, honey, yeast, and salt. Mix it with a fork. Add the

oil and warm water. Use a wooden spoon to mix. A soft dough will form.

Knead for 2 minutes on a floured surface. Cover dough and let rise for 20

minutes. Divide dough into 2 balls, and press into 2 16-inch pizza pans or 2 9x13

rectangle pans. Preheat oven to 425 degrees, bake about 8 minutes. Add

toppings and bake about 10-15 minutes (the baked pizza crust can be stored in

the freezer for up to two months, wrap well in freezer paper).

Turkey-Cabbage Casserole

1 cup cabbage, shredded

1 lb. ground turkey

½ cup onion, chopped

1 cup white rice, uncooked

2 cups tomato sauce

½ tsp. garlic powder

½ tsp. oregano

1. Place shredded cabbage in a lightly greased 2-quart casserole dish.

2. In skillet cook turkey until browned Add chopped onions; stir occasionally and cook 3

minutes. Add uncooked rice to cooked turkey.

3. Place turkey-rice mixture over cabbage in casserole dish.

4. Combine tomato sauce, garlic, and oregano. Pour over cooked turkey.

5. Cover and bake at 350 degrees, about 1 hour.

Ranch Style Chicken Casserole

4 boneless, skinless chicken breast halves
1 envelope ( 3 ounces) onion soup mix
1 1/2 cups of buttermilk
1 tablespoon of all-purpose flour
2 garlic cloves, minced
2 packages (10 ounces each) frozen mixed vegetables
1/4 cup of bread crumbs
Salt and pepper to taste

Preheat to 350 degrees. Pat the chicken dry using paper towels. In a bowl, combine the onion soup mix, buttermilk, flour, and garlic. In a casserole or baking dish, arrange the chicken breasts and vegetables. Pour the buttermilk mixture over the chicken. Cover and bake for 20 minutes

Remove the cover, sprinkle with bread crumbs, and continue baking for another 25 minutes. Remove from the oven and season with salt and pepper. Serve.