This stew is a perfect dish to use either leftover roast beef or leftover steak. Make sure you remember to trim all the fat away from the beef before cutting it into stew-size cubes.
Being economical is easy when it comes to this delicious chowder. You can use leftover baked potatoes to make the cubed potatoes called for in this classic chowder recipe.
Save money by cooking your own beans instead of purchasing canned beans. Red kidney beans are economical and perfect for this recipe. No need to presoak the beans, just simmer for 11/2 hours or until tender.
Leeks, which are in the garlic and onion family, can be somewhat expensive. For an economical and tasty alternative to the leeks, substitute 1 bunch of green onions.
Canned black beans may save time and be convenient, but cooking your own beans will save money. Canned beans cost more than double the price of cooking dried black beans.
This hearty Italian soup offers a good way to economize. Instead of purchasing elbow macaroni, simply use the broken pieces of spaghetti, fettuccine or other pasta that are left at the end of the package.
Leftover roast chicken is perfect for this soup. Simply pull the meat from the bones and discard the skin. For added flavor, boil the bones in water and broth in step 1 for 30 minutes; remove bones.
Rice is a great way to stretch this bisque and reduce your cost per serving. Simply stir in 1/2 cup long-grain rice and 1 cup water during step 2. Cook for 20 minutes or until rice is tender.
You can save a little money by making your own taco shells for the chips. Just lightly spray corn tortillas with vegetable cooking spray and bake at 350°F until dry and crisp, about 15 minutes.
Save money and still get fiery flavor by making your own chili powder. Toast one dried chile in a cast-iron skillet until puffed. Remove and discard the seeds. Process the chile into powder in a blender.
If fresh green chiles are not available in your grocery, look for dried Anaheim or New Mexico varieties available from mail order spice companies. Soak in warm water for 20 minutes, then deseed and chop.
Freeze the remaining tomato paste in the can, then remove the bottom lid. Run water over the can and slip the log of tomato paste out. Store in the freezer and slice off some whenever you need it.
