Grandma's Recipes, 14201 TROY Highway MATHEWS, Birmingham, AL (2025)

11/18/2025

Quick, Easy & Cheap Meal Ideas
1. One-Pot Pasta

Ingredients: Pasta, canned tomatoes, onion, garlic, olive oil, any leftover veggies or meat, shredded cheese.

Method: Sauté onion and garlic, add tomatoes and pasta with water, simmer until pasta is cooked, stir in cheese.

Time: 20 minutes

Cost: Very low — mostly pantry staples.

2. Taco Rice Skillet

Ingredients: Ground beef or turkey, taco seasoning, rice, canned corn, canned beans, shredded cheese.

Method: Cook meat with seasoning, stir in rice, beans, corn, and a little water, cook until rice is tender. Top with cheese.

Time: 25 minutes

Cost: Budget-friendly, filling for the whole family.

3. Egg Fried Rice

Ingredients: Leftover rice, eggs, soy sauce, frozen mixed veggies, oil.

Method: Scramble eggs, sauté veggies, stir in rice and soy sauce until hot.

Time: 15 minutes

Cost: Super cheap, especially if using leftover rice.

4. Sheet Pan Chicken & Veggies

Ingredients: Chicken thighs or drumsticks, carrots, potatoes, onion, oil, salt, pepper.

Method: Toss everything in oil and seasonings, bake 30–35 minutes at 400°F (200°C).

Time: 40 minutes

Cost: Affordable, one-pan cleanup.

5. Bean & Cheese Quesadillas

Ingredients: Tortillas, canned beans, shredded cheese, optional salsa.

Method: Spread beans and cheese on tortilla, fold, cook on skillet 2–3 minutes per side until golden.

Time: 10 minutes

Cost: Very low, versatile with pantry staples.

💡 Tips for Quick, Cheap & Easy Meals:

Use canned or frozen veggies to save prep time.

Leftovers are your friend — repurpose them into new meals.

One-pot or sheet pan meals save both time and dishes.

Eggs, beans, and pasta are budget-friendly protein options.

11/17/2025

Cowboy Chili
⭐ Ingredients

2 lbs (900 g) ground beef or stew beef, cubed

1 onion, diced

3 cloves garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

1–2 jalapeños, minced (optional, for heat)

1 can (14.5 oz / 400 g) diced tomatoes

1 can (8 oz / 225 g) tomato sauce

1 can (15 oz / 425 g) kidney beans, drained

1 can (15 oz / 425 g) pinto beans, drained

1 cup beef broth

2 tbsp chili powder

1 tsp cumin

1 tsp paprika

1/2 tsp cayenne pepper (optional)

Salt & pepper to taste

Optional toppings: shredded cheese, sour cream, green onions, crushed tortilla chips

👩‍🍳 Instructions
1. Cook the Meat

In a large pot or Dutch oven, brown ground beef or sear cubed stew beef over medium-high heat.

Remove excess fat if needed.

2. Sauté Vegetables

Add onion, garlic, bell peppers, and jalapeños to the pot.

Cook 5–7 minutes until softened.

3. Add Tomatoes & Beans

Stir in diced tomatoes, tomato sauce, kidney beans, and pinto beans.

4. Add Spices & Broth

Mix in chili powder, cumin, paprika, cayenne, salt, and pepper.

Pour in beef broth and stir to combine.

5. Simmer

Bring to a boil, then reduce heat and simmer 30–45 minutes, stirring occasionally, until chili thickens and flavors meld.

For extra depth, simmer longer on low heat.

6. Serve

Serve hot with shredded cheese, sour cream, green onions, or tortilla chips on top.

💡 Tips

For smoky flavor, add chipotle peppers in adobo sauce or a dash of smoked paprika.

Use a mix of ground beef and cubed beef for a chunkier texture.

Leftovers taste even better the next day as flavors develop.

Freeze leftovers in individual portions for easy meals later.

11/17/2025

Homemade Mexican Pizza
⭐ Ingredients

4 large flour tortillas

1 lb (450 g) ground beef

1 packet taco seasoning

1 cup refried beans

1 cup salsa

1 1/2 cups shredded Mexican blend cheese

1/2 cup diced tomatoes

1/2 cup sliced black olives (optional)

1/2 cup green onions, chopped

Optional toppings: sour cream, avocado, jalapeños, cilantro

👩‍🍳 Instructions
1. Cook the Beef

In a skillet over medium heat, cook ground beef until browned.

Drain excess fat.

Stir in taco seasoning and a little water, cook 2–3 minutes.

2. Prepare the Tortillas

Preheat oven to 375°F (190°C).

Place 2 tortillas on a baking sheet as the base layer.

3. Assemble the Pizza

Spread refried beans over each tortilla.

Top with cooked beef, salsa, cheese, tomatoes, and olives.

Add the remaining 2 tortillas on top to form a “double-decker” pizza.

Sprinkle additional cheese on top.

4. Bake

Bake for 10–15 minutes, until cheese is melted and tortillas are slightly crispy.

5. Serve

Garnish with green onions, sour cream, avocado, or jalapeños.

Slice and enjoy while hot!

💡 Tips

For extra crispiness, pan-fry the bottom tortilla for 1–2 minutes before assembling.

Add corn, black beans, or bell peppers for extra veggies.

Use taco-seasoned shredded chicken instead of beef for a variation.

Leftovers can be reheated in the oven or air fryer for a few minutes to restore crispiness.

11/17/2025

Pickle Soup (Polish-Style or Eastern European)
⭐ Ingredients

4 cups dill pickles, chopped (about 4–5 medium pickles)

4 cups pickle juice

4 cups chicken or vegetable broth

1 lb (450 g) potatoes, peeled and diced

1 medium onion, diced

2 cloves garlic, minced

1 cup carrots, diced

1/2 cup celery, diced

1/2 cup sour cream

2 tbsp butter

1 tsp dill (fresh or dried)

1 tsp paprika (optional)

Salt and pepper to taste

Optional: cooked bacon bits or smoked sausage slices

👩‍🍳 Instructions
1. Sauté the Veggies

In a large pot, melt butter over medium heat.

Add onion, carrots, and celery, sauté until softened, about 5–7 minutes.

Add garlic and cook 1 minute more.

2. Add Potatoes & Broth

Stir in diced potatoes, then pour in chicken or vegetable broth.

Bring to a boil, then reduce heat and simmer 10–15 minutes until potatoes are tender.

3. Add Pickles & Pickle Juice

Stir in chopped dill pickles and pickle juice.

Simmer another 5–10 minutes for flavors to meld.

Optional: add bacon bits or sliced sausage here.

4. Finish with Sour Cream

Remove soup from heat.

Temper sour cream by mixing a few spoonfuls of hot soup into it, then stir into the pot to avoid curdling.

Add dill, paprika, salt, and pepper to taste.

5. Serve

Serve hot with crusty bread or a sprinkle of extra dill.

💡 Tips

Adjust pickle juice to taste — more juice makes it tangier.

Add hard-boiled eggs for a classic Polish touch.

For a vegetarian version, use vegetable broth and skip the bacon.

Leftovers taste even better the next day as flavors intensify.

11/17/2025

Cabbage Roll Skillet
⭐ Ingredients

1 lb (450 g) ground beef (or ground turkey)

1 medium onion, diced

2 cloves garlic, minced

1 small head of cabbage, chopped

1 can (14 oz / 400 g) diced tomatoes

1 can (8 oz / 225 g) tomato sauce

1/2 cup beef broth (optional for extra sauce)

1 tsp Italian seasoning

1/2 tsp paprika

Salt and pepper to taste

1 cup cooked rice (optional, for extra heartiness)

Fresh parsley for garnish

👩‍🍳 Instructions
1. Cook the Beef

In a large skillet over medium heat, cook ground beef with onion until browned.

Drain excess fat.

Add garlic and cook 1 minute more.

2. Add the Cabbage & Sauce

Stir in chopped cabbage and cook 3–5 minutes until slightly softened.

Add diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper.

Mix well and bring to a simmer.

3. Simmer

Cover and simmer 15–20 minutes, stirring occasionally, until cabbage is tender and flavors meld.

If using rice, stir it in near the end to warm through.

4. Serve

Garnish with fresh parsley.

Serve hot as a hearty, comforting meal — perfect with crusty bread or a side salad.

💡 Tips

For a cheesy twist, sprinkle shredded cheese on top before serving.

Add carrots or bell peppers for extra veggies.

Use ground turkey or chicken for a lighter version.

Leftovers taste even better the next day as flavors continue to blend.

11/17/2025

No-Bake Cookies
⭐ Ingredients

2 cups granulated sugar

1/2 cup unsalted butter

1/2 cup milk

4 tbsp unsweetened cocoa powder

1/2 cup peanut butter

2 tsp vanilla extract

3 cups quick oats

Pinch of salt (optional)

👩‍🍳 Instructions
1. Prepare

Line a baking sheet with parchment paper or wax paper.

2. Make the Chocolate Mixture

In a medium saucepan, combine sugar, butter, milk, and cocoa powder.

Bring to a rolling boil over medium heat, stirring constantly.

Boil for 1–2 minutes until slightly thickened.

3. Add Peanut Butter & Vanilla

Remove from heat.

Stir in peanut butter and vanilla extract until smooth.

4. Mix in Oats

Add quick oats and stir until fully coated with the chocolate mixture.

5. Form Cookies

Drop spoonfuls of the mixture onto the prepared baking sheet.

Let cookies cool and set for 30–45 minutes at room temperature.

💡 Tips

Use old-fashioned oats for a chewier texture (just a little longer to set).

Add shredded coconut or chocolate chips for variety.

Store in an airtight container at room temperature or in the fridge for longer freshness.

Perfect for last-minute desserts or holiday treats.

11/17/2025

One-Pot Taco Spaghetti
⭐ Ingredients

1 lb (450 g) ground beef

1 packet taco seasoning

8 oz (225 g) spaghetti (uncooked)

1 can (14.5 oz / 400 g) diced tomatoes

1 cup water (or beef broth for extra flavor)

1 cup shredded cheddar cheese

1 cup shredded Mexican blend cheese

1/2 cup onion, diced

2 cloves garlic, minced

Optional toppings: sour cream, sliced jalapeños, green onions, avocado

👩‍🍳 Instructions
1. Cook the Beef

In a large skillet or pot over medium heat, cook ground beef with onion until browned.

Drain excess fat.

Add garlic and cook 1 minute more.

Stir in taco seasoning and 1/2 cup water.

2. Add the Pasta and Tomatoes

Add uncooked spaghetti and diced tomatoes (with juice) to the pot.

Pour in remaining water.

Stir to combine and make sure spaghetti is mostly submerged.

3. Simmer

Cover and simmer 12–15 minutes, stirring occasionally, until spaghetti is tender and sauce is slightly thickened.

Add more water if needed to finish cooking pasta.

4. Add the Cheese

Remove from heat.

Stir in cheddar and Mexican blend cheese until melted and creamy.

5. Serve

Top with sour cream, avocado, jalapeños, or green onions if desired.

Serve hot and enjoy all the taco flavors in one dish!

💡 Tips

Use rotini or penne if you prefer shorter pasta for easier tossing.

For extra veggie power, add corn, black beans, or bell peppers while cooking.

Leftovers reheat well; add a splash of water to loosen sauce.

11/17/2025

Spinach Stuffed Chicken
⭐ Ingredients

4 boneless, skinless chicken breasts

Salt & pepper to taste

2 tbsp olive oil

1 cup fresh spinach (or thawed frozen spinach, drained)

1/2 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tsp Italian seasoning

👩‍🍳 Instructions
1. Prep the Chicken

Preheat oven to 375°F (190°C).

Slice each chicken breast horizontally to create a pocket. Season with salt, pepper, and Italian seasoning.

2. Make the Filling

In a bowl, mix spinach, cream cheese, mozzarella, Parmesan, and garlic.

Spoon mixture into each chicken breast pocket. Secure with toothpicks if needed.

3. Sear the Chicken

Heat olive oil in an oven-safe skillet over medium-high heat.

Sear chicken 2–3 minutes per side until golden brown.

4. Bake

Transfer skillet to the oven (or place chicken in a baking dish).

Bake 20–25 minutes, until chicken is fully cooked and cheese is melted.

5. Serve

Let chicken rest 5 minutes, remove toothpicks, and serve hot.

Pair with roasted vegetables, mashed potatoes, or a simple salad.

💡 Tips

Add sun-dried tomatoes or bacon bits to the filling for extra flavor.

For a creamier filling, mix in a little sour cream with the cheeses.

Make ahead: prepare stuffed chicken in advance and refrigerate until ready to cook.

11/17/2025

Grinch Cookies
⭐ Ingredients
For the Cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

Green gel food coloring (enough to get bright Grinch green)

For the Frosting:

1/2 cup unsalted butter, softened

1 1/2 cups powdered sugar

2–3 tsp milk

1 tsp vanilla extract

Green food coloring

Optional: mini Marshmallows or red sprinkles for Santa hats

👩‍🍳 Instructions
1. Make the Cookie Dough

In a bowl, cream together butter and sugar until fluffy.

Beat in egg and vanilla extract.

Gradually add flour, baking powder, and salt.

Add green food coloring until desired Grinch green is reached.

Chill dough for 30 minutes (optional but helps shape).

2. Bake the Cookies

Preheat oven to 350°F (175°C).

Scoop dough onto a lined baking sheet.

Bake 8–10 minutes, until edges are lightly golden.

Cool completely on a wire rack.

3. Make the Frosting

Beat butter until creamy.

Gradually add powdered sugar, milk, vanilla, and green food coloring.

Frost cooled cookies.

4. Decorate

Use mini marshmallows or red sprinkles to make Santa hats.

Draw Grinch faces with a food-safe black gel pen or icing.

💡 Tips

For extra texture, add crushed candy canes or sprinkles.

Use a piping bag for precise decorating.

These cookies make a fun gift when stacked in a festive tin!

11/17/2025

Homemade Crunchwraps with Spicy Ranch
⭐ Ingredients
For the Crunchwraps:

1 lb (450 g) ground beef (or chicken/turkey)

1 packet taco seasoning

6–8 large flour tortillas

6–8 small tostada shells (or baked tortillas for crunch)

1 cup shredded cheddar or Mexican blend cheese

1 cup lettuce, shredded

1 tomato, diced

1/2 cup sour cream

1/2 cup spicy ranch dressing

Optional Add-Ins:

Sliced jalapeños

Black beans

Corn

Guacamole

👩‍🍳 Instructions
1. Cook the Beef

In a skillet over medium heat, cook ground beef until browned.

Drain excess fat, add taco seasoning with a little water, and simmer 5 minutes.

2. Assemble the Crunchwraps

Lay a large flour tortilla flat.

In the center, layer:

Taco meat

Cheese

Tostada shell (for crunch!)

Lettuce

Tomato

Sour cream & spicy ranch

Fold edges of the tortilla up over the filling, creating pleats to seal the center.

3. Cook the Crunchwraps

Heat a skillet over medium heat.

Cook each Crunchwrap 2–3 minutes per side until golden brown and the cheese is melted.

4. Serve

Serve hot with extra spicy ranch, salsa, or guacamole.

💡 Tips

Use medium heat so the tortilla doesn’t burn before the cheese melts.

Swap beef for shredded chicken or beans for a vegetarian version.

Add avocado slices for extra creaminess.

Make mini crunchwraps for snacks or party platters.

11/17/2025

Lemon Blueberry Loaf
⭐ Ingredients

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup sour cream (or Greek yogurt)

1 tsp vanilla extract

Zest of 1 lemon

2 tbsp fresh lemon juice

1 cup fresh or frozen blueberries (if frozen, do not thaw)

Optional Glaze:

1/2 cup powdered sugar

1–2 tsp lemon juice

👩‍🍳 Instructions
1. Prep

Preheat oven to 350°F (175°C).

Grease a 9x5-inch loaf pan and line with parchment paper.

2. Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

Gently toss blueberries in 1–2 tsp flour to prevent sinking.

3. Mix Wet Ingredients

In a large bowl, cream butter and sugar until fluffy.

Beat in eggs, one at a time.

Stir in sour cream, vanilla, lemon zest, and lemon juice.

4. Combine

Gradually fold dry ingredients into wet mixture until just combined.

Gently fold in blueberries.

5. Bake

Pour batter into prepared loaf pan.

Bake 50–60 minutes, or until a toothpick comes out clean.

Let cool 10 minutes in the pan, then remove to a wire rack.

6. Optional Glaze

Mix powdered sugar and lemon juice until smooth.

Drizzle over cooled loaf.

💡 Tips

Use fresh lemon juice for the best flavor.

Fold blueberries gently to avoid breaking them and turning the batter purple.

Store at room temperature for 2–3 days or refrigerate for up to a week.

For extra sweetness, add a handful of white chocolate chips with blueberries.

11/17/2025

Chicken & Dumplings
⭐ Ingredients
For the Soup:

1 whole chicken (about 3–4 lbs / 1.4–1.8 kg) or 4–5 chicken breasts/thighs

8 cups chicken broth

1 large onion, diced

3 carrots, sliced

3 celery stalks, sliced

2–3 cloves garlic, minced

1 tsp thyme

1 tsp parsley

Salt and pepper to taste

2 tbsp butter

2 tbsp all-purpose flour (optional, for thicker broth)

For the Dumplings:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

2 tbsp butter, melted

3/4 cup milk

👩‍🍳 Instructions
1. Cook the Chicken

In a large pot, add the chicken and chicken broth.

Bring to a boil, then reduce to a simmer for 25–30 minutes (or until chicken is cooked through).

Remove the chicken, shred the meat, and discard bones (if using whole chicken).

2. Prepare the Soup Base

Add onion, carrots, celery, garlic, thyme, and parsley to the broth.

Simmer 10–15 minutes until vegetables are tender.

Optional: melt butter, stir in flour, and whisk into soup for a thicker base.

3. Make the Dumplings

In a bowl, mix flour, baking powder, and salt.

Add milk and melted butter, stir until just combined (do not overmix).

4. Cook the Dumplings

Drop spoonfuls of dumpling batter into the simmering soup.

Cover and cook 10–15 minutes without lifting the lid. Dumplings will puff up and cook through.

5. Combine & Serve

Add shredded chicken back to the pot.

Stir gently to combine.

Taste and adjust seasoning.

Serve hot with crusty bread for the ultimate comfort meal.

💡 Tips

Add peas or corn for extra veggies.

Use leftover rotisserie chicken for a faster version.

Dumplings can be flavored with chives or parsley.

Leftovers store well in the fridge but thicken; add a little broth when reheating.

Grandma's Recipes

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