It's a "MOMMYSAVERS PANTRY" Challenge:

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To win, enter our "Mommysavers Pantry" Challenge! Here's how it works:

"MOMMYSAVERS PANTRY" Challenge:

Chances are many of you have these commonly stocked frugal ingredients in your pantry already. They’re true grocery bargains. But what can you do with them? Here we’re challenging you to post as many recipes as you can using what we have in our “Mommysavers Pantry” this week. Can you whip up a delicious salad? A yummy casserole? Let’s see what you’ve got!

In our “Mommysavers Pantry” this time: Pasta, rice, diced tomatoes, green onions, garlic, celery, potatoes, bacon, chicken, canned olives, artichokes, milk, butter, oil, eggs, feta cheese, Mozarella cheese, oranges, lemons, green/red peppers, flour, soy sauce, sugar, salt & pepper.

Rules:
Recipes can only use the items listed above, although common dried spices can be used as well.
Entries must be original (not taken from other sites) and include all necessary instructions
Enter as often as you’d like
Moderators are also eligible
Enter before noon CST on May 31st
Winner will be announced on June 1st

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Variation on Stuffed Peppers

1/2 pound cooked chicken, diced into very small pieces
1 cup cooked rice
1 small can diced tomatoes
1 small green pepper

Combine the chicken, rice and tomatoes. Cut the pepper into strips and combine half of the strips with the chicken mixture. Spread in a 8x8 pan and sprinkle remaining pepper on top. Bake at 350 for about 30 minutes or until mixture is slightly brown on top.

This can be made ahead and frozen or made ahead and place in the fridge. If the casserole is cold when placed in the oven, allow an additional 15 minutes baking time.

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Chicken Parmesean

1 pound chicken breasts
1 cup flour
1 can diced tomatoes
1/2 cup mozarella cheese

Dredge chicken in flour and pan fry until browned. Place in a shallow baking dish and top with tomatoes and cheese. Bake at 375 for 30 minutes or until chicken juices run clear.

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Rice

1 cup rice

2 cups chicken broth

1T oil

1/4 cup chopped green onions

1 cloves garlic, minced

zest from one lemon



bone one chicken and set meat aside.

put chicken bones, salt and pepper in a pot with 4 cups water. Simmer till bones have leached into the water. Take out bones and cook till water cooks down to 2 cups.

Saute 1 cup rice in 1 tablespoon oil till opaic. Add green onions, garlic, lemon and mix well.

Put in 8x8 pan, add broth, cover with foil and bake at 350 for 20 to 30 mins.

When rice is soft fluff with fork and keep warm till you serve.



Toms Chicken

1 chicken cut up and boned (from rice)

2 cup flour

salt, pepper and garlic powder

oil to brown in

10 strips of bacon, chopped fine

1 bunch green onions chopped

1 red bell pepper, cut into short strips

1 green bell pepper, cut into small strips

1/2 cup olives cut in half (if using green olives soak in water first to get the salt out)

1 jar artichokes, cut into bite size

2 cans diced tomatoes

1tablespoon dried oragano

feta cheese or Mozzarella cheese to taste



Mix flour, salt, pepper and garlic powder in a bowl.

Take skin off chicken and dredge in flour mixture.

Cook in pan with oil till good and brown on both sides, set aside.

In dutch oven cook bacon till crunchy and remove bacon leaving drippings.

Add onions, bell peppers, olives and artichokes, you can add bacon back in if you want.

Once it is warm add tomatoes and oregano,heat.

Place chicken on top of sauce cover and put in 350 degree oven. Cook till chicken is done.

Sprinkle with cheese and serve over rice.

I have not made this forever so I hope I did not forget anything

Orange Chicken
1 egg
1-2 C. FLour
4 chicken breasts
1 orange
1/4C. soy sauce
1/2c red pepper
oil for frying

Cut chicken into cubes. Put egg into a bowl and mix with a fork. Put flor into a bowl. Dip chicken pieces into egg and then coat with flour. Pan fry chicken in oil until cooked. Cut red pepper into pieces. Zest some of the orange doesn't have to be alot, peel and then cut orange into pieces. In a frying pan (a wok works great if you have one) add a small amount of oil, orange zest and soy sauce warm just for a minute. Add chickencook about 1 minute, then add red pepper and orange pieces cook about 3 minutes. Serve!

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Foil Chicken

Foil
4 chicken breast
1 red pepper diced
green onions minced
4 pieces of bacon cooked
diced tomatoes

Pre-heat oven to 375. Cut foil into 4 square pieces. Place a small aount of green onions, red pepper, and 1/2 of one piece of bacon crumbled in middle of foil. Place chicken breast on top. Then again top with red pepper, green onions, and other half of bacon crumbled. Pull foil sides up and wrap having a secure foil pocket. Repeat 3 times. Bake on baking sheet for 45 minutes.



Chicken rice casserole

3-4 chicken breast cooked and cubed or shredded
1 c. diced tomatoes
½ c. green peppers
3 c. cooked rice
½ c. olives sliced
2 c. mozz. Cheese

Combine chicken, diced tomatoes, green peppers, olives and rice. Place in casserole dish. Cover with chees Bake @ 375 until cheese melted.



Lemon chicken over pasta

4 chicken breasts
1 lemon
1 tbsp. minced garlic
pasta (4 cups cooked)
1 tbsp. Butter
1/8 c. sugar
oil for frying a very small amount

Zest lemon. Warm oil frying pan, add lemon zest and minced garlic, then add chicken. Fry until cooked throughly. Cook pasta. While pasta is cooking in a small sauce pan combine butter, sugar and juice from ½ of lemon bring to a boil, but take off of heat as soon as it hits a rolling boil. When pasts is al dente drain and mix in butter mix. Serve chicken over pasta.

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Stuffed Chicken Breasts

2 to 4 chicken breasts (depends on number of servings needed), butterflied
1 cup cooked rice
4 to 6 slices cooked bacon, chopped
1/2 cup Mozarella cheese
Flour and one egg for dredging
Oil for frying

Mix egg with a small amount of water to thin. This is for dipping your chicken breasts in.

Mix rice, cheese and bacon together. Stuff chicken breasts with the mixture. Fold the chicken breast over and secure with a toothpick.

Season the chicken as desired. Place chicken breasts in egg and then in flour. Pan fry in a small amount of oil until chicken is cooked through and cheese is melted.

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Wow..this is a hard challenge for me! OK, here is what I got!

Greek Omelet:

3 eggs
1 teaspoon of milk
salt and pepper

1 teaspoon of feta cheese
1 teaspoon of sliced black olives
1 teaspoon of diced artichokes (I use the canned marinated ones)
1 teaspoon of diced tomatoes

Whip up the first 3 ingredients, pour into a hot non-stick omelet pan (or a greased pan). When the omelet looks pretty solid, I usually flip it into another omelet sized pan. While the other side is cooking, I top the solid side with the last 4 ingredients. Then I turn on the heat, fold the omelet with the filling inside. Let is stand for a few minutes so the filling can continue to get warm. Then serve!

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Bekah
Co-founder and CEO of the NOVITZKE FAMILY INC.

"Tortilla de Potata" (Spanish Tortilla):

This is something my husband learned how to make when he lived in Spain for a couple years. It's so good! I love it when he makes this!

4-6 red or white potatoes, peeled and sliced about 1/4 inch thick
oil for deep frying
10 eggs
2 onions, sliced thin
salt and pepper

Ok, so you want to start by heating the oil, then you just simply dump the potatoes in. You want them to get fully cooked, but not "fried." While they are cooking, whip up the eggs and the salt and pepper in a large bowl. Throw in the cooked potatoes and the onions. Give it a good stir.

Then, you want to get a skillet (probably an 8 inch, I think). Make sure it's hot and greased. Then you throw your mixture into this pan, spread evenly, and cook on medium heat for about 5-10 minutes. (You can use your spatula to kind of look underneath it to see if it's getting brown). While it's cooking on one side, you also want to take your rubber spatula and keep the sides of the tortilla loosened from the pan (does that make any sense?). Anyhow, after it seems like the bottom is cooked and sort of golden brown, you want to take some hotpads and I large plate, then actually flip the tortilla onto the plate. Then slide it back into the pan, the "raw" side down so it can cook for another 5-10 minutes. After it's golden on both sides, you slide it back onto a clean plate, slice into 8 slices, and serve! It's sooo good!!

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Bekah
Co-founder and CEO of the NOVITZKE FAMILY INC.

Arroz con Pollo

8 chicken thighs or drumsticks
1 T. oil
2 t. salt
1/2 t. black pepper
2 garlic cloves, pressed
1 red pepper, chopped
1 green pepper, chopped
1 can diced tomatoes
1/2 c. green olives, chopped
1 c. rice

Season chicken with spices and brown in oil. Remove chicken from pan. Add garlic and peppers and cook until softened. Add tomatoes and olives and 2 c. water; bring to a simmer. Stir in rice, and add chicken. Simmer 20-25 minutes until rice is cooked.

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It's not what you make; it's what you spend.

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