Yep, you saw that right! Ramen Noodle Crust Pizza it is! I have been trying to cook from the pantry a lot, and happened to have ramen noodles and pizza topping ingredients galore, so I made this concoction. It was quite a hit with my kiddos, and a super simple cheap weeknight meal! 🙂
All I did for the “crust” was boil a pack of Ramen noodles while preheating the oven to 400 degrees, then mixed it with 4 eggs, a generous sprinkling of Parmesan cheese and some garlic powder. (If my husband had been home, I’d have doubled that.) I spread it on an oiled baking sheet.
The toppings were just the typical stuff I would put on a pizza. Tomato sauce with seasoning to taste, mozzarella cheese, pepperoni, lots of spinach and onion. I baked it for about 10 minutes, and it was ready to slice and serve. It wasn’t quite as sturdy as regular pizza crust, so we ate it with forks. It was really quick and tasty, though! 🙂
Anyone else have weird- but delicious- uses for Ramen noodles?
As someone who is addicted to both cheese and spinach, and loves Mexican food, this is a fantastic recipe! I’ve been a lifelong lover of cheese, but spinach has become a consistent craving for me ever since I got pregnant with my now one year old son. Weird, random, but true, especially since I was barely a mediocre fan of all things green and leafy until then. I’m drooling right now just thinking about these Cheesy Spinach Enchiladas! I want these right now, seriously! This is an awesome meal for a vegetarian or someone like me who can do without meat easily…or the guy whose wife can sneak in a meat-free meal when there’s enough cheese and sauce involved. 😉 It’s also very inexpensive, so who can complain about this one? If you’ve got someone who can’t do without meat at even one meal, just add a sprinkling of shredded chicken to each enchilada (or just his), so everyone will be happy. If you want to double the recipe and freeze one before you finish cooking, usually enchiladas freeze well, although I can’t guarantee them, of course. There are also coupons available to go with this delicious dish, which makes an inexpensive dish even cheaper. Can we say woohoo here?? 🙂
~*~Cheesy Spinach Enchiladas~*~
1 Tbsp. butter 1/2 cup sliced green onions 2 cloves garlic, minced 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry 1 cup ricotta cheese 1/2 cup sour cream 2 cups shredded Monterey Jack cheese 10 (6 inch) corn tortillas 1 (19 ounce) can enchilada sauce
Preheat the oven to 375 degrees F.
Melt butter in a pan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook about 5 more minutes. Remove from heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Print these coupons: $1.00 off 2 Las Palmas Products and 50 cents off one Sargento cheese
I’m in love with this recipe, but I have a meat addict for a hubby, so I’d probably have to add some shredded chicken to mine, or at least make some beans with it. Does anyone else have a meat junkie in their household? Did anyone else crave something during pregnancy, and never lose the newfound love for a food which wasn’t a favorite before? My weakness is cheese. I could live as a vegetarian, if necessary, but being vegan would probably send me into withdrawals. 🙂
This is one of those recipes I love, because it has your veggies for the healthy appeal, your hot dogs for the kid appeal, and the ease of throwing it together for the busy person appeal! It’s also very budget friendly, which teetotally appeals to the penny pincher in me! The doggie in the picture isn’t exactly the kind that goes in this casserole, but I think she’s pretty cute! I hope y’all enjoy this recipe! I’d say it’s a keeper. 🙂
First comes the recipe…
♦ Hot Dog Casserole ♦
16 hot dogs , cut into 1/4-inch slices 2 (15 ounce) cans cut green beans with liquid 2 (14.5 ounce) cans stewed tomatoes with juice 2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). In a 2-quart casserole dish, stir together sliced hot dogs, green beans with their liquid, and stewed tomatoes with their juice.
Bake in the preheated oven until the juice is thickened, about 45 minutes. Remove from oven, stir again, and sprinkle the casserole with mozzarella cheese. Heat the broiler of the oven, and place the casserole under the broiler until the cheese is melted, bubbling, and just starting to brown, about 5 minutes. Keep an eye on it, as the broiler works quickly and could burn.
It’s a beautiful spring day here in Georgia, and wonderful weather for a picnic! With this in mind, I’ve gotten together a perfect picnic for pennies on the dollar. Not only is this a cheap menu, but it is both a simple and unique twist on classic picnic foods. We’ve got a main dish, side and dessert, all very easy to throw together and equally easy on your pockets!
A healthier version of corn dogs…
Quick & Crunchy Hot Dogs
1/2 cup ketchup
1/4 cup prepared yellow mustard
1 cup cornflake crumbs (Total cereal may work, and it has a coupon)
1 (16 ounce) package all-beef Ball Park hot dogs
1.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a sheet of aluminum foil.
2.Stir together ketchup and mustard on a plate until mixed. Place cornflake crumbs in a shallow bowl. Roll each hot dog in the ketchup mixture, then roll in cornflake crumbs to coat. Place on prepared baking sheet.
3.Bake in preheated oven until the hot dogs are hot on the inside, and crispy on the outside, about 15 to 20 minutes.
An unusual side dish…
Awesome Brown Rice Salad
2 cups water
1 cup Hinode brown rice
1/4 cup diced red onion
1/2 cup diced celery
1/4 cup dried cranberries
1/2 cup balsamic vinaigrette salad dressing
1 tablespoon sugar
1.In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done (or use instant brown rice for quicker results).
2.Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.
And for dessert…
There is a rare coupon covering the three basic s’more ingredients- marshmallow, chocolate and graham crackers.
You can make them over a fire in the usual way. If it a backyard picnic, though, you can also put them together (without the top graham cracker) on a baking sheet and broil them until they are lightly browned and all puffed up, then just slap the top graham cracker on when you pull them out of the oven. Either way is a delectably gooey sweet treat to top off a nice spring picnic! 🙂
Our family loves spending time outdoors, especially this time of year when the weather is absolutely perfect for it! Eating outdoors is just one of many fun & frugal things to do in the springtime. There are so many things to enjoy outside for free or nearly free when it’s gorgeous out! What are your favorite picnic foods? Do you prefer to picnic at the park, in the woods, in a field, in your own yard, at a playground…what’s your preference?
I may be a sweet Georgia peach, but I love myself some spicy food! 🙂 When I found this recipe, it looked to be just hot enough to give it some twang without setting the ol’ tastebuds on fire. Half of the ingredients have coupons available right now. Most cooks I know keep hot sauce and onions on hand, anyway, so it’s awesome for the budget cook, too! Please vote in my poll before you drool over the recipe. 🙂 Coupons at the end…
Hoppin’ John Skillet Supper
2 slices Oscar Mayer bacon 1 small onion, chopped 1 cup Uncle Ben’s quick cooking brown rice 1 3/4 cups Swanson’s reduced sodium chicken broth 1/2 teaspoon hot pepper sauce 1 3/4 cups frozen black-eyed peas, thawed 1 large tomato, seeded, chopped 1 1/4 cups Sargento Shredded Cheddar Cheese, divided
Cut bacon crosswise in thin strips. Cook bacon and onion in large deep skillet over medium heat for 5 minutes or until onion is tender.
Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer about 10 minutes or until most of the liquid is absorbed. Stir in tomato; heat through.
Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese.