Thrifty leftovers that really sizzle
Photo: Video by IdahoOnYourSide.com
Jessica Hacker's grilling ideas are good enough for the campfire or the kitchen table. Plus, now's a good time to stock up on meats from your local butcher. There are usually lots of good prices on red meats this time of year, and if you wrap it appropriately (freezer paper and/or bags), it can store safely for about a year.
This week's recipes from Jessica are below. You can find plenty more ideas at livingonacoupon.com.
Beef Shish Kabobs - $8.24 for a family of 6 ($1.37 a serving)
· 3lbs of Top Round Beef Steak - $3.75 ($1.25 lb at Ridley’s)
· 2 Bell Pepper - $1.00 ($.50 each)
· 1 Large Onion - $.49 lb
· 1 Container of Mushrooms, whole - $2.00
· 1 Bottle of Italian Dressing - $1.00
· Cut meat into bite size chunks, place into a container or zip bag with half the bottle of dressing
· Chop vegetables to bite size chunk, place into another container or zip bag with the other half of the dressing.
· Allow to marinate for at least 4 hours (the longer the better the flavor & the more tender the meat will be)
· Skew the meat and vegetables onto skewers and BBQ until fully cooked.
Campfire Bundles (my 'clean out the fridge/freezer' meal) - price varies by what you choose to buy
Whatever you have on hand:
Meats (chicken, pork, beef, hot dogs, etc.)
Veggies (I love to use chopped potatoes, onions and peppers)
Get out the foil and let everyone create a pocket out of it. Start filling it with the meats and veggies you like, season it up and a drizzle of oil or butter to keep the goods from sticking.
Seal your foil pockets up and put on the grill. You will need to flip your pockets over a few times to make sure everything is fully cooked. It usually takes about 15 to cook (longer if your chunks of meat and potatoes are large). Don’t be alarmed when the pockets balloon up; that is the steam and is normal!