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Recipes from this video:
Burritos
Tortillas (48)
Dry pinto beans (64 oz.)
Cheddar cheese (32 oz.)
Basmati rice (32 oz.)
Two onions
Tabasco sauce
· Rinse beans
· 10 cups water, bring to boil 2 minutes, cover 1 hour, drain
· Fill with water, low boil for another hour
· Prepare rice
· Cut up onions
· Tabasco on rice (if desired)
· Prepare burritos, roll in foil
Pork chops
12 pork chops (boneless)
1/2 cup yellow mustard
1/4 cup red wine vinegar
1/2 cup vegetable oil
2 tablespoons honey
3 teaspoons dried oregano
3 teaspoons minced garlic
· Put two pork chops each in quart plastic bags.
· Then mix together all other ingredients. Divide it evenly into each bag and freeze.
· To cook, thaw one package in the fridge overnight the night before.
· Then grill them or broil them until at least 145 degrees internal temperature.
Spaghetti pie
8 oz. spaghetti
2T butter
1/3 cup grated Parmesan
2 eggs (beaten)
1 lb. ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
8 oz. can chopped tomatoes
6 oz. can tomato paste
1 tsp. sugar
1 tsp. oregano
2 tsp. garlic salt
1 cup cottage cheese
1 cup shredded mozzarella
· Cook spaghetti, stir in butter, then eggs, then Parmesan cheese.
· Form spaghetti mix into a “pie crust” in a 10 in. pie plate.
· Cook beef, onion, and green peppers. Drain off fat.
· Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt to meat mix. Heat through.
· Spread cottage cheese over spaghetti. Fill pie plate with meat and tomato mixture.
· Bake at 350 degrees for 20 minutes.
· Sprinkle with mozzarella, then bake 5 more minutes.
Mac and cheese
1/4 cup cornstarch
1/4 cup butter
2 cups chicken broth
Salt and pepper to taste
16 oz. dried macaroni pasta
2 cups heavy whipping cream
1 cup Colby cheese shredded
1 cup extra sharp cheddar cheese shredded
· In a medium saucepan over medium heat, melt butter. Sprinkle cornstarch over top and cook, whisking constantly, for 2 to 3 minutes, until foamy and simmering (do not let it brown).
· Add chicken broth; cook, whisking constantly, for 3 to 4 minutes, until sauce thickens and starts to simmer. Remove from heat. Season to taste with salt and pepper.
· Pasta: In a large bowl, combine white sauce and cream. Add Colby, and Sharp Cheddar cheeses; stir until melted and smooth. Set aside.
· Fill a large stockpot with water and bring to a boil over high heat. Cook macaroni for 5 to 6 minutes, stirring occasionally, until just beginning to get soft (the pasta should be starting to get tender but have a firm bite). Drain and rinse with cold water to cool quickly. Set aside.
· Let cheese sauce cool to room temperature. Return cooled macaroni to stockpot, add sauce and gently mix together. Season to taste with salt and pepper. Transfer to a 9-by-9 -inch baking dish. Wrap baking dish tightly with plastic wrap, pressing down gently to remove air. Cover with foil. Label and place in freezer.
· Place baking dish in refrigerator for around 24 hours to thaw. Preheat oven to 375°F. Remove foil and plastic wrap. Bake in preheated oven for 45-55 minutes or until golden on top and bubbly on the inside. Let cool for 10 minutes, and then serve.
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Hi. Where did you get the food storage containers?
Walmart and other retailers sell similar aluminum pans with lids.
Hello! Do you quadruple the Mac and cheese recipe and the spaghetti pie to the the amount of meals you made in the video?
The mac and cheese recipe listed and the spaghetti pie recipe listed were doubled to make what is shown in the video.
Thanks for the bulk cooking tips. In return, my tip…you need bigger pots and pans. Look forward to eating some of these great time saving recipes.
You may be right about the pans. 🙂
So excited to make the spaghetti pie recipe thank you for this video! Do more food and cooking videos, it was great!!
I’m glad you liked it! 🙂
When it’s time to cook the meals, should it be thawed out first or can it go into the crock pot frozen.