Archive for the 'Table for More' Category

Table for More: Balti Chicken

One of the best Indian chicken dishes I have ever had!  It does require quite a few ingredients, but it is SO worth it!


  • 6 tbsp oil
  • 1 onion, chopped
  • 1/2 tsp ground tumeric
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 2 tbsp water
  • 3 boneless skinless chicken breasts, cubed
  • 3 cups chopped tomatoes or 1.5 cans
  • 1 green bell pepper, cubed
  • 5 garlic cloves, minced
  • 2 hot peppers (jalapenos, red chilies, green chilies)
  • 1 tsp salt


  • Heat oil in a large pan.
  • Add onions and cook until transparent and soft.
  • Stir in tumeric, coriander, cumin, chili powder, and water.
  • Cook until non-liquidy – about 3-4 minutes.
  • Add chicken and cook until browned on sides.
  • Add tomatoes and salt.
  • Cover and cook for 15 minutes.
  • Stir in bell pepper, garlic, and hot peppers.
  • Cook uncovered until tomato juices are evaporated and chicken is thoroughly cooked.
  • Serve hot!

Serves: 4 servings (freezes well)


Table for More: Spicy Sausage Soup

This is a deliciously flavorful and spicy crock pot meal.  Have I told you about my love affair with the crock pot?


  • 3 sausage, bratwurst, or kielbasa links, sliced
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery stalks, sliced
  • 4 tsp minced garlic
  • 1 carton chicken broth
  • 1 can great northern beans, rinsed and drained
  • 1 can diced tomatoes (or Ro-tel!)
  • 1 zucchini, sliced
  • 2 carrots, shredded
  • 1 tbsp parsley flakes
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp pepper


  • Brown sausage in a skillet.
  • Add onion, pepper, celery, and garlic.  Saute until slightly tender.
  • Transfer ingredients to the crock pot.
  • Stir in remaining ingredients.
  • Cook on low for 8 hours.

Serves: 4-6 servings (freezes well)

Table for More: Italian Wedding Soup

In honor of our recent engagement, we decided to make Italian Wedding Soup.  It’s one of my favorite soups and this is a fantastic recipe!


  • 1/2 pound ground turkey
  • 1 egg
  • 4 tbsp Italian seasoned breadcrumbs
  • 1 tbsp grated Parmesan cheese
  • 3 tbsp basil, shredded
  • 1 tbsp parsley, chopped
  • 2 tbsp green onions, sliced
  • 4 cups chicken broth
  • 4 cups water
  • 2 cups spinach, torn
  • 3/4 cup orzo (rice shaped pasta)
  • 1 lemon, zested


  • Mix ground turkey, egg, breadcrumbs, cheese, basil, parsley, and green onions.
  • Shape into small (about 3/4″) meatballs.
  • Pour broth and water into large saucepan and bring to a boil.
  • While boiling, drop meatballs into broth one at a time.
  • Stir in spinach, orzo, and lemon zest.
  • Reduce heat and simmer for about 10 minutes.
  • Pour into mugs or bowls and sprinkle with shredded Parmesan cheese.

Serves: 6-8 servings

Table for More: Mexican Chili

Remember that recipe for Mexican Pork I shared last week?  Well, here’s Part 2!  I had so much of the salsa-like mixture leftover after eating the pork, and I needed to do something with it.  I used it as the base for chili.  This will definitely be a do-over set of recipes.

I served my chili over a baked potato.  But this could be a stand-alone dish or served over rice or cornbread.


  • About 4 cups salsa-base (see below for substitute)
  • 2 cans chili beans
  • 1 cans kidney beans
  • 1 can Rotel
  • 1 can tomato paste
  • 1 green bell pepper, chopped
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp ground corriander
  • Splash of hot sauce!
  • Salt and pepper to taste


  • Put all ingredients in the slow-cooker.
  • Cook on low for 6-8 hours.
  • Serve over potatoes, rice, or cornbread… or enjoy it on it’s own!
  • Sprinkle with shredded cheese or a dollop of sour cream.

Serves: 6-8 servings

Note: If you did not make the pork first (and therefore do not have the salsa base), substitute with this:

  • 2 cans diced tomatoes, undrained
  • 1 green bell pepper, chopped
  • 1/2 onion, chopped
  • 2 jalapenos, minced
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin

Table for More: Mexican Pork

I needed to use up some peppers, onions, and pork.  So I threw it all in the slow cooker and cooked it down.  This was delicious!


  • 4-6 porkchops (bone-in or boneless)
  • 2 cans diced tomatoes, undrained
  • 1 green bell pepper, chopped
  • 1/2 onion, chopped
  • 2 jalapenos, minced
  • 2 cloves garlic, minced
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 tsp ground cumin


  • Put pork in the slow cooker.
  • Cover with all other ingredients.
  • Cook on low for 6-8 hours.
  • Serve over rice.

Serves: 4-6 servings

Table for More: Red Curry Shrimp

Ali, a wonderful friend of mine, passed along this delicious recipe!  It was absolutely divine!  I served it over pasta because we had a lot of rice this week.  It’s all good.


  • 3/4 lb. shrimp
  • 1 can unsweetened coconut milk
  • 1/2 c. water
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce (can sub. soy sauce)
  • 1 tbsp sugar
  • 1 cup drained pineapple tidbits
  • 1/3 cup fresh basil


  • Heat 1/2 cup of coconut milk in large skillet, stirring often for 2-3 minutes.
  • Add curry paste.  Cook 1-2 minutes, pressing and stirring to dissolve.
  • Stir in remaining coconut milk, water, fish sauce, sugar, and pineapple.
  • Bring to a gentle boil for several minutes.
  • Add shrimp and basil.  Cook 2-3 minutes until shrimp are done.
  • Serve over rice and garnish with basil.

Serves: 4 servings

Table for More: Beefy Noodle Bake

Enjoyed this with Wade a few nights ago.  We experimented with the ingredients and it turned out pretty good.  Total comfort food here!


  • 1/2 pound ground beef
  • 1 box of short pasta (I used tri-color rotini)
  • 1 can tomato soup (10.75 oz)
  • 1 can cream of mushroom soup (10.75 oz)
  • 6 oz. cream cheese
  • 1 tsp. Worcestershire sauce
  • 3 tsp. sugar
  • 2 cups yellow squash or zucchini, sliced into bite-sized pieces
  • 1 bag frozen vegetables (I used peas)
  • Salt and pepper to taste
  • 2 tsp. paprika


  • Cook pasta according to box directions.
  • Cook ground beef and drain excess grease.
  • Combine cooked pasta and beef.
  • Saute squash or zucchini in beef pan.
  • Add all ingredients, except paprika, to pasta and beef.  Mix well.
  • Pour into 9″ x 13″ casserole dish.  Sprinkle with paprika.
  • Bake at 350° F for 30 minutes.

Serves: 6-8 servings


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