The beginning of a meal of cornbread with pinto beans! YUM YUM YUM
This ‘cook once; eat twice’ has caught on!
I found a charming woman, Laura Maness Brown, who subscribes to the same theory and has offered some mighty tasty ways to stretch the food dollars.
Whether you fund your groceries with the help of Angel Food Ministries; those EBT cards SNAP offers; or you avail yourselves of food commodities or a food pantry you will really appreciate Laura’s use of pinto beans! Maybe you get help from WIC. Her ideas will appeal to everyone!
Not only is Laura Maness Brown a cook, she is a writer and a whiz. You’ll like her website; it’s bright and cheery and welcoming.
Here’s what she does to make a week’s worth of goodies:
On Sunday, Laura cooks a pot of pinto beans and serves them all warm and yummy. They get topped off with ketchup and there is a tall glass of cold milk for each family member as well. They like buttermilk; that is a nice compliment to the beans. That provides adequate protein, too, because she serves cornbread with those beans. 1 grain + 1 bean = complete protein-that’s the formula.
She made me smile when she described how her husband crumbles his cornbread into the bowl of beans. Sounds like the man I married! Must be a guy thing?
Laura also cooks chicken breasts on Sundays. She uses water to cook them; when the meat is tender she shreds it and refrigerates it for use through the week.
Monday will find Laura making a casserole dish. She layers tortilla chips, shredded cheese, Sunday’s chicken, pinto beans and jalapeno peppers. Just reading about this makes my mouth water!
For Tuesday’s dinner Laura mashes the pinto beans to make refried beans for burritos. She uses flour tortillas, warms them and spreads the beans into the center of each tortillas. Then shredded lettuce, chicken, cheese, salsa, onions and peppers get rolled up into burritos. How we’d all love to be seated at Laura’s table any Tuesday she has this for dinner!
When it’s Wednesday, she uses fresh corn tortillas to make tostada shells. The shells get filled with refried beans, chicken, onions, shredded lettuce, chicken, peppers, even sour cream! Be still my heart! That sounds so inviting!
On Thursday Laura can use any remaining chicken for barbecue by using her crockpot. Who doesn’t love barbecued chicken? Her family is fond of coleslaw and that makes a perfect partner for a chicken sandwich.
Laura did not give details for Friday but after a week of TexMex it might be time for a supper of French Toast!
This thrifty lady’s ideas are worth doing in your own kitchen, don’t you think so, too?
We invite you to leave us a comment and we hope you will send your own ideas to foodstampscookingclub@gmail.com as well.
When you visit Laura’s website, please let her know you found her here. It might just make her day!
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How fun is it to be recognized in the UK? Thank you so much for the link and for posting this link on your very clever site! Your site is so easy to read comfortably and the material you present is very timely!
Thank you for your comment! Be well!
Warmly,
Mother Connie