Two Frugal Gals Top 10


It’s always fun to look back to see which recipes and Money Saving post on Two Frugal Gals were most popular in terms of traffic in 2013.  Here is this year’s top 10 most read posts in 2013.  If you haven’t read them, be sure to check them out.  And while you are at it, feel free to save them to Pinterest!

Dessert in Crockpot
Copycat Chick-Fil-A Cookies
Home Made Body Wash
Easy, Cheesy Spaghetti Casserole
Copycat Starbucks Iced Lemon Pound Cake
Chicken and Noodles over Mashed Potatoes
Homemade Pasta Sauce
Chicken Spaghetti Casserole
Grocery Price List
How to Save Money


Whole Chicken in Crock Pot

If you haven’t roasted a chicken in your crock-pot yet… you’ve got to try it!  Not only is it frugal, it’s also the easiest way I’ve found to make chicken.   Plus you can get a couple quarts of chicken broth from it too!   It seems like this time between Thanksgiving and Christmas is the busiest days of the year and who doesn’t need a quick go to meal right?  This is the perfect recipe that keeps on giving.  Season a whole chicken with just about anything you’ve got in the spice cupboard then throw it in a crock pot and let it cook for a few hours on high, or low and slow all day. The result is perfectly cooked chicken that’s ready to eat whenever you are.

Turn the leftover chicken into a few other great dishes below!

Chicken Spaghetti Casserole
Creamy Chicken Primavera Bake
Chicken and Dumplings
Chicken and Noodles over Mashed Potatoes
Freezer Friendly Creamy Chicken Casserole
Copycat Corner Bakery Chicken



2 tsp. salt
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. thyme
1/2 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
3 1/2 to 4 1/2 lbs. roasting or fryer chicken
1 cup chopped onion, approx. 1 medium to large onion
4-5 carrots, scrubbed, no need to peel, chopped in halves or thirds
4 celery stalks, cut in thirds ( I didn’t have celery so I used 1/2 tsp. celery salt)
2 garlic cloves, peeled and smashed
1 lemon quartered


Combine rub ingredients in a small bowl.  Remove chicken from packaging and remove neck and pouch with organs. Rinse chicken and pat dry with paper towels.  Rub garlic all over outside of the chicken. Put garlic inside the chicken. Rub the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.  Place onions, carrots and celery inside the slow cooker. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours or until the chicken is very tender and the thigh bone easily twists off.

Remove chicken and place in a 9×13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.   20131215-224243.jpg

Tater Tot Casserole

If you’re looking for an inexpensive kid friendly meal you will love this.  I’ve come across several different versions but this one still remains my favorite. Note: if you don’t have cornflakes on hand it’s perfectly fine without.  You can also make this with ground beef.

1 (2 pound) package tater tot potatoes
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter


Preheat oven to 350 degrees.  In a large bowl, combine tater tots, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper.


Place mixture in a 3 quart casserole dish.


In a medium saucepan over medium heat, sauté cornflakes in 1/4 cup melted butter.


 Sprinkle the mixture over the top of the casserole. Bake covered in preheated oven for 40 minutes and 20 minutes uncovered.


Green Bean Casserole

It’s just not Thanksgiving without green bean casserole right? I’ve eaten this since I was a child and love, LOVE, love it!  It’s one of those casseroles that is super easy to make and delicious too.  To save time, get this dish ready the day before.  Store covered in your fridge until ready to bake.  Add a few extra minutes of bake time because it will be cold when it goes into the oven.  Enjoy!



2 cans (14.5 oz. each) French-style Green Beans, drained

1 can (10 3/4 oz.) condensed cream of mushroom soup

1/4 cup milk

1 can (2.8 oz.) French – Fried Onions


Heat oven to 350 degrees.  In 1 1/2 quart casserole or glass baking dish, mix green beans, soup and milk.  Bake 20 – 25 minutes.

20131110-192148.jpgTop with onions during the last 5 minutes of baking( I always use more fried onions than it calls for because I just love them), until nice and bubbly.

20131110-192203.jpg Delicious!

Broccoli Rice Casserole

Despite forcing this casserole down the throat of my four year old, I still feel like this recipe has promise:)  I’ve come to the conclusion you either like this casserole dish or you don’t but it’s always been a staple at our family gatherings.  It’s super budget friendly and makes for a great side dish or add chicken for a main dish.   If you want to kick it up add Mexican style cheese and Monterrey jack and maybe some cooked bacon because well… bacon makes everything better!!

20131104-133254.jpg 1/2 cup chopped onion or one small onion
4 tablespoons butter
12 to 16 ounces cooked broccoli (you can use frozen or steam fresh)
1 can cream of chicken or mushroom soup
1/8 cup water
1/4 cup milk
1/2 cup Velveeta cheese
2 cups of cooked rice


Chop onion fine, and cook in butter until the onions are transparent.  Instead of frozen broccoli I used fresh and steamed it.


mix everything together and pour into baking dish and bake for 45 minutes at 350 degrees.


You can also sprinkle cheese on top if you want.


Pork Tenderloin

A few weeks ago I found a great deal on pork tenderloin and stocked my freezer.  I typically try to purchase a few of these when I see they are on sale at $1.99 per pound which is a great deal… The number one reason I love making this recipe is it’s ALWAYS moist and tender, super easy and foolproof.  My dear Mentor Mom Merry made this for our family after we brought Bailey home from the hospital and it’s been Russell’s favorite since.  Our sweet Merry passed away this past January and I’ve found comfort in making this and remembering all of the special times we shared together, she was a very special woman in my life.  Here’s how you make it!


6-8 lb pork tenderloin

1 Bottle of Fischer Wieser raspberry chipotle sauce (I buy a big bottle at Costco and use half )


Grease bottom of roasting pan.  Pour half of chipotle sauce in bottom of pan, place tenderloin in pan and pour rest of bottle over the top.  Baked covered at 325 degrees for 1 1/2 hours.  Let it sit for about 20 minutes. Serve sliced with vegetables or rolls.  Enjoy!

Taco Soup

This is the best taco soup I’ve ever made!  It’s a quick, throw together soup that taste just as good the next day.  You can cook this soup on the stove or your slow cooker and let it simmer.  Then serve with chips, shredded cheddar cheese and a dollop of sour cream.


 1lb ground turkey or beef

1 Large onion, chopped

1 package Hidden Valley Ranch dressing mix

1 package taco seasoning mix

1 can each: pinto beans, chili hot beans, corn, stewed tomatoes, and one can stewed tomatoes, one can rotel mild tomatoes.

Brown the meat onions, drain.  Add in dressing and taco mixes.  Then, without draining, add all of the other ingredients.  Simmer 1 hour.  Makes 12 – one cup servings.  Enjoy!

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