We have reached the #21 meal of our 100 meals under $10. I am going to digress for a short while, and revisit this goal later. I would like to cover some other topics, such as easy weeknight meals, soup meals, favorite meals, big meals, real meals (we'll find out what that means later!), winter meals, and a plethora of other meal topics that I am just itching to write about.
I will not forget the promise to deliver 100 meals under $10. In fact, I will continue to post several recipes for that category each month.
I have taken a long holiday from posting here, as you can see, and with the kids back in school I want to really ramp things up.
I would like to hear feedback from readers who have tried the ideas on this page: Join A Cooking Club
I reply to every response, and if you would like to vote on your favorite way of organizing a cooking club, I will post the results.
Saturday, September 12, 2009
Tuesday, July 28, 2009
$10 Dinners part 14
21. Pizza potatoes, jellied salad, garden-fresh greens
Pizza potatoes are easy to make. You start with a "crust" of mashed potatoes. You will want to use a 9x13 pan and put them in 1-1 1/2 inch deep. You can either use leftovers, or make some fresh, or mix from a package. Then you layer on your favorite pizza toppings. You can use tomato sauce if you wish but we usually skip it. Layer on sliced meat or leftover bits of meat, sliced onions, tomatoes, grated cheese, mushrooms. Whatever you have. Then pop it in the oven long enough to melt the cheese and warm the potatoes if they're cold.
Jellied salads aren't our favorite to eat very often but sometimes, especially on a hot day, we enjoy lime salad set with grated carrots in it. Add a bowlful of garden-fresh greens if available.
This yummy meal is very inexpensive, and fills hungry tummies at the same time.
Cost is approximately $7.00-$8.00 depending on toppings and amount of cheese.
Pizza potatoes are easy to make. You start with a "crust" of mashed potatoes. You will want to use a 9x13 pan and put them in 1-1 1/2 inch deep. You can either use leftovers, or make some fresh, or mix from a package. Then you layer on your favorite pizza toppings. You can use tomato sauce if you wish but we usually skip it. Layer on sliced meat or leftover bits of meat, sliced onions, tomatoes, grated cheese, mushrooms. Whatever you have. Then pop it in the oven long enough to melt the cheese and warm the potatoes if they're cold.
Jellied salads aren't our favorite to eat very often but sometimes, especially on a hot day, we enjoy lime salad set with grated carrots in it. Add a bowlful of garden-fresh greens if available.
This yummy meal is very inexpensive, and fills hungry tummies at the same time.
Cost is approximately $7.00-$8.00 depending on toppings and amount of cheese.
Sunday, July 19, 2009
$10 Dinners part 13
19. Curried Lentils with Cucumber sticks and Biscuits
This is a new curried lentil recipe I received the other day and it was fantastic! Lentils are a powerhouse of nutrition, very filling, and very cheap! Just how we like it!
Shopping List:
Lentil Curry ingredients: 1 medium onion, 1 carrot, 1 stalk celery, 1 apple, 1 clove garlic, 1/2 cup lentils, 2 cups water, 1/2-1 tsp curry, dash of fennel seed. Also 1-2 large cucumbers, and biscuit ingredients or package mix.
Combine the Lentil Curry ingredients and bring to a boil. Reduce heat and simmer 45 minutes.
While that is cooking, make up the biscuits and slice the cucumbers into long fingers.
The lentils can be scooped up with the biscuits or eaten alongside.
Total = $6.00
Note: There are countless other ways to prepare lentils if curry isn't your favorite. We often enjoy a hearty bowl of lentil stew. Basically you can add lentils to any favorite stew combination to make it more filling and stretch the meat farther. They also add a very interesting texture sensation. Lentils can also be used to make lentil loaf and lentil patties.
20. Easy Quiche and tossed salad
This makes one pie plate of quiche. If you have a family of hungry appetites, or want to have some planned left-overs, then make double the recipe to make two pies. This is a good use-up-whatever-you-have-recipe!
Shopping List: Handful of mozzarella and/or cheddar cheese, grated; Cooked, chopped chicken or ham (or leave out), chopped veggies as desired, or leftover frozen. 3 eggs, 3/4 cup Bisquick (or make your own), 1 1/2 cups milk. For tossed salad: Use or buy whatever you want to make it colorful and interesting. Salad dressing to pass with salad.
Put the cheeses, meat, and veggies in lightly greased pie plate. Toss together. Mix the eggs, bisquick and milk in a blender. Pour over the cheese mixture and bake @ 350 degrees for 1 hour.
While that is cooking, make your tossed salad. Use whatever you have and serve dressing on the side.
Total: $4.50- $7.50 depending on what you put in your quiche.
This is a new curried lentil recipe I received the other day and it was fantastic! Lentils are a powerhouse of nutrition, very filling, and very cheap! Just how we like it!
Shopping List:
Lentil Curry ingredients: 1 medium onion, 1 carrot, 1 stalk celery, 1 apple, 1 clove garlic, 1/2 cup lentils, 2 cups water, 1/2-1 tsp curry, dash of fennel seed. Also 1-2 large cucumbers, and biscuit ingredients or package mix.
Combine the Lentil Curry ingredients and bring to a boil. Reduce heat and simmer 45 minutes.
While that is cooking, make up the biscuits and slice the cucumbers into long fingers.
The lentils can be scooped up with the biscuits or eaten alongside.
Total = $6.00
Note: There are countless other ways to prepare lentils if curry isn't your favorite. We often enjoy a hearty bowl of lentil stew. Basically you can add lentils to any favorite stew combination to make it more filling and stretch the meat farther. They also add a very interesting texture sensation. Lentils can also be used to make lentil loaf and lentil patties.
20. Easy Quiche and tossed salad
This makes one pie plate of quiche. If you have a family of hungry appetites, or want to have some planned left-overs, then make double the recipe to make two pies. This is a good use-up-whatever-you-have-recipe!
Shopping List: Handful of mozzarella and/or cheddar cheese, grated; Cooked, chopped chicken or ham (or leave out), chopped veggies as desired, or leftover frozen. 3 eggs, 3/4 cup Bisquick (or make your own), 1 1/2 cups milk. For tossed salad: Use or buy whatever you want to make it colorful and interesting. Salad dressing to pass with salad.
Put the cheeses, meat, and veggies in lightly greased pie plate. Toss together. Mix the eggs, bisquick and milk in a blender. Pour over the cheese mixture and bake @ 350 degrees for 1 hour.
While that is cooking, make your tossed salad. Use whatever you have and serve dressing on the side.
Total: $4.50- $7.50 depending on what you put in your quiche.
Thursday, June 4, 2009
Join a Cooking Club
A cooking club, did you say? I have run across several definitions for a cooking club. Here are my 2 favorites:
1) A group of friends gets together once every two weeks or once a month and makes a number of meals for each group member to take home to their freezer. For example, you have 2 friends. The three of you get together and make a menu. You want to have 5 different dinners each to take home, so you agree on 5 recipes.
They might be: lasagna, chicken casserole, roast beef with potatoes and gravy, ham with scalloped potatoes, and stew. You go out and do the shopping, split the cost, go to someone's kitchen, make the food, help clean up, and go home with 5 dinners each. You could divide out the jobs as well, so that one of you does the shopping, one of you hosts the event in their kitchen, etc.
For the above menu, you would want to each bring 4- 9x13 pans to put the entrees in, and one empty ice cream pail to put the stew in.
If you have several crock-pots between you, you could bring those too. Someone could prepare the scalloped potatoes in one or two large ones, the stew in 1 or 2 more. Put those on to cook while you are making the lasagna. The roast beef and ham could also be put in crock-pots. The group can plan it out and see how it would work best.
2) The second type of cooking club I like to dub the "casserole group."
In this cooking club, your group of friends and you do your own cooking at home. On the planned day, you get together and swap a pre-determined number of frozen casseroles. For example, my three friends and I have chosen the last day of the month to swap food, and we have chosen to use a square foil pan size. There are two large families in our group and two small families. The two small families need only 1 of the square pans for a meal; the two larger families need two.
We agree that each person in the group makes 8 square pans of casserole to take to the swap. That way, each person will also go home with 8. They will have 2 pans each of four different kinds of casserole. I know this is confusing so here is a detailed example:
The group consists of 4 people: Me and 3 friends.
I make: 8- 8x8 foil pans of spaghetti and meatballs and cover and freeze them.
Friend #1 makes: 8 square foil pans of chicken enchiladas, covers and freezes them.
Friend #2 makes: 8 square foil pans of beef burritos...
Friend #3 makes: 8 square foil pans of sweet and sour chicken balls with rice...
Because we know a month ahead that we are swapping on the last day of the month, we can do our cooking on any day that is convenient to us. Then we wrap, label and freeze. The work is all done.
We bring our pans with us to one person's house. Each of the 4 people (me and my 3 friends) go home with 2 pans of spaghetti, 2 pans of enchiladas, 2 of burritos, 2 of sweet and sour with rice.
The casserole club is actually my absolute favorite of all the cooking clubs. I like the flexibility of cooking on a day that works for me. I like bringing home entrees that are already frozen and ready to put in my freezer. I just love it. If your group lasts a long time, you may want to consider investing in some better pans than the foil ones because they wear out over time and develop little cracks and holes.
Have fun with this. Hopefully your cooking chores will be lightened and your heart will be also.
1) A group of friends gets together once every two weeks or once a month and makes a number of meals for each group member to take home to their freezer. For example, you have 2 friends. The three of you get together and make a menu. You want to have 5 different dinners each to take home, so you agree on 5 recipes.
They might be: lasagna, chicken casserole, roast beef with potatoes and gravy, ham with scalloped potatoes, and stew. You go out and do the shopping, split the cost, go to someone's kitchen, make the food, help clean up, and go home with 5 dinners each. You could divide out the jobs as well, so that one of you does the shopping, one of you hosts the event in their kitchen, etc.
For the above menu, you would want to each bring 4- 9x13 pans to put the entrees in, and one empty ice cream pail to put the stew in.
If you have several crock-pots between you, you could bring those too. Someone could prepare the scalloped potatoes in one or two large ones, the stew in 1 or 2 more. Put those on to cook while you are making the lasagna. The roast beef and ham could also be put in crock-pots. The group can plan it out and see how it would work best.
2) The second type of cooking club I like to dub the "casserole group."
In this cooking club, your group of friends and you do your own cooking at home. On the planned day, you get together and swap a pre-determined number of frozen casseroles. For example, my three friends and I have chosen the last day of the month to swap food, and we have chosen to use a square foil pan size. There are two large families in our group and two small families. The two small families need only 1 of the square pans for a meal; the two larger families need two.
We agree that each person in the group makes 8 square pans of casserole to take to the swap. That way, each person will also go home with 8. They will have 2 pans each of four different kinds of casserole. I know this is confusing so here is a detailed example:
The group consists of 4 people: Me and 3 friends.
I make: 8- 8x8 foil pans of spaghetti and meatballs and cover and freeze them.
Friend #1 makes: 8 square foil pans of chicken enchiladas, covers and freezes them.
Friend #2 makes: 8 square foil pans of beef burritos...
Friend #3 makes: 8 square foil pans of sweet and sour chicken balls with rice...
Because we know a month ahead that we are swapping on the last day of the month, we can do our cooking on any day that is convenient to us. Then we wrap, label and freeze. The work is all done.
We bring our pans with us to one person's house. Each of the 4 people (me and my 3 friends) go home with 2 pans of spaghetti, 2 pans of enchiladas, 2 of burritos, 2 of sweet and sour with rice.
The casserole club is actually my absolute favorite of all the cooking clubs. I like the flexibility of cooking on a day that works for me. I like bringing home entrees that are already frozen and ready to put in my freezer. I just love it. If your group lasts a long time, you may want to consider investing in some better pans than the foil ones because they wear out over time and develop little cracks and holes.
Have fun with this. Hopefully your cooking chores will be lightened and your heart will be also.
Fresh hot meal...cooked and delivered!
What sounds better than that? It's almost supper time and everyone is hungry. A knock on your door signals everyone to jump up and answer it. Someone is standing there, holding... your fresh hot cooked meal! How can this be? It's too good to be true. (Well, almost.)
You can make this true if you start a dinner swap club. Find 4 other interested families about the same size as yours. The 5 of you get together and plan a dinner swap. Here's how it works. On one day of the week, one family cooks for all five families and delivers their dinner hot and ready to their front doors. On the remaining 4 days, that family sits back and waits for a hot cooked meal to be delivered.
It's a ton of fun. Of course, you need to lay some ground rules. The rules consist of when dinner should arrive, keeping in mind each person must make 4 deliveries on their night. Also, there must be some agreement as to menu. It wouldn't work for one person to deliver mac & cheese and weenies while someone else delivers lasagna and salad. You get the idea. In fact, the 5 families can plan the meals together if you like.
A group of 5 would give you 2 days of the week to cook for yourself. You may find that more than 5 families makes for an almost unmanageable delivery night, and it also depends on how far apart you live, for travel time.
STUDENTS!! This is a perfect program for you. Find others in your apartment building who want to join this with you. Deliveries would be a breeze!
Another twist on this idea is for the families to come and pick up their supper from you. Again, that only works if you live close.
If your group needs a little micro-managing, here's another tip: in order to balance out meal size, the group decide together on certain containers to use for the meals. For example, a certain size pan holds the main course, another holds the sides, another the dessert.
You can make this true if you start a dinner swap club. Find 4 other interested families about the same size as yours. The 5 of you get together and plan a dinner swap. Here's how it works. On one day of the week, one family cooks for all five families and delivers their dinner hot and ready to their front doors. On the remaining 4 days, that family sits back and waits for a hot cooked meal to be delivered.
It's a ton of fun. Of course, you need to lay some ground rules. The rules consist of when dinner should arrive, keeping in mind each person must make 4 deliveries on their night. Also, there must be some agreement as to menu. It wouldn't work for one person to deliver mac & cheese and weenies while someone else delivers lasagna and salad. You get the idea. In fact, the 5 families can plan the meals together if you like.
A group of 5 would give you 2 days of the week to cook for yourself. You may find that more than 5 families makes for an almost unmanageable delivery night, and it also depends on how far apart you live, for travel time.
STUDENTS!! This is a perfect program for you. Find others in your apartment building who want to join this with you. Deliveries would be a breeze!
Another twist on this idea is for the families to come and pick up their supper from you. Again, that only works if you live close.
If your group needs a little micro-managing, here's another tip: in order to balance out meal size, the group decide together on certain containers to use for the meals. For example, a certain size pan holds the main course, another holds the sides, another the dessert.
Thursday, May 28, 2009
30 or so meals in one day
I must admit, I have never tried making 30 meals in one day. I would love to watch someone do it. Is it really possible to make enough food for a month for dinner for 7 people? Or are these programs geared to a family of 4? That means I would have to DOUBLE everything! Gosh, that means I would effectively be making 60 meals in one day. (I think I'm going to faint...)
I have, very successfully, made 4 or 5 extra meals in one day. It was a little more work but not bad. I sure loved having the dinners ready to pull out and use.
I think my favorite way of making food ahead is a little at a time. When I am cooking supper, I cook more than we need and freeze the rest for another meal. I do this about once a week. Then I should have 2 or 3 dinners in the freezer at any one time to choose from. (Remember to rotate!)
With summer coming on, we need to start thinking about quick easy cheap meals that are prepared without heating up the kitchen.
Personally, I only like eating jello about once or twice a year, so summer meals at our house usually do not include jello.
One of my favorite things to do in the hot summer months is to take advantage of a cool or rainy day. On those days I will do a bunch of baking, cooking, etc. Then on those sweltering days, I can sit back and put my feet up (just kidding!!)
I have, very successfully, made 4 or 5 extra meals in one day. It was a little more work but not bad. I sure loved having the dinners ready to pull out and use.
I think my favorite way of making food ahead is a little at a time. When I am cooking supper, I cook more than we need and freeze the rest for another meal. I do this about once a week. Then I should have 2 or 3 dinners in the freezer at any one time to choose from. (Remember to rotate!)
With summer coming on, we need to start thinking about quick easy cheap meals that are prepared without heating up the kitchen.
Personally, I only like eating jello about once or twice a year, so summer meals at our house usually do not include jello.
One of my favorite things to do in the hot summer months is to take advantage of a cool or rainy day. On those days I will do a bunch of baking, cooking, etc. Then on those sweltering days, I can sit back and put my feet up (just kidding!!)
Friday, May 22, 2009
$10 Dinners part 12
18. Menu: Potatoes with ham and corn
This is one of our favorites and I make it in the electric frying pan for convenience.
Shopping List: 1 cup leftover diced ham, 12 medium potatoes, olive oil, chopped onion, garlic, celery (optional), milk or mushroom soup, can of corn (or frozen.)
Heat oil in pan; add chopped onion and garlic (and celery if desired). Cover and let soften while you slice up the potatoes. Add potato slices, and stir to mix. Pour in about 1/2 cup milk or 1 can mushroom soup and mix again. Cover and let cook while you warm up the corn. Cook about 30 minutes or until potatoes are cooked and crispy around edges. I turn the dial to about 255 farenheit. Experiment and see what works best for you.
Cost: $1.5o potatoes, $.50 onion and garlic, .05 olive oil, $1.00 ham, $.70 corn, .65 soup.
Total = $4.40
This fed our family of 7 with as much as we could possibly eat.
This is one of our favorites and I make it in the electric frying pan for convenience.
Shopping List: 1 cup leftover diced ham, 12 medium potatoes, olive oil, chopped onion, garlic, celery (optional), milk or mushroom soup, can of corn (or frozen.)
Heat oil in pan; add chopped onion and garlic (and celery if desired). Cover and let soften while you slice up the potatoes. Add potato slices, and stir to mix. Pour in about 1/2 cup milk or 1 can mushroom soup and mix again. Cover and let cook while you warm up the corn. Cook about 30 minutes or until potatoes are cooked and crispy around edges. I turn the dial to about 255 farenheit. Experiment and see what works best for you.
Cost: $1.5o potatoes, $.50 onion and garlic, .05 olive oil, $1.00 ham, $.70 corn, .65 soup.
Total = $4.40
This fed our family of 7 with as much as we could possibly eat.
Tuesday, May 12, 2009
$10 Dinners part 11
17. Menu: Garlic toast, pasta anything and veggie anything.
What a strange menu, you may say. What's with the "anything," anyway?
Well, 0n this menu alone I could probably spin out thousands of permutations and combinations. The real deal is that pasta is cheap. Do you like spaghetti? Prefer tuna casserole? How about Mac & Cheese even? Pick a different pasta recipe each time you make this menu.
What about the veggies...try a salad. If you don't have fresh produce, open a can of green beans.
Here's the honest truth about this meal...it's the garlic toast that makes everything else taste great! What kind of garlic do you have to use? Anything from garlic powder (NOT garlic salt...too salty!) to creamed garlic in a bottle to fresh garlic. It all works wonders.
There are many different ways to fix the toast. Some people wrap it in foil. It's great that way but I don't. I lay out slices of bread on a large flat baking pan. Preheat oven to about 375. Butter the bread, spread or sprinkle the garlic, and pop in the oven until the outside edges turn golden. Remove and serve.
If you're feeling wealthy, sprinkle parsley flakes and parmesan cheese on the garlic toast. Nice but it isn't necessary. Make plenty of toast for everyone. The aroma in your kitchen will make everyone hungry!
The garlic toast is the gem in this meal because its wonderfully delicious and superbly cheap. Make your bread or buy discount.
Shopping List: Bread, butter, garlic powder, pasta & sauce, veggies
Cost: $cheap
I will post pasta recipes if you want. Just leave me a note. Thanks!
What a strange menu, you may say. What's with the "anything," anyway?
Well, 0n this menu alone I could probably spin out thousands of permutations and combinations. The real deal is that pasta is cheap. Do you like spaghetti? Prefer tuna casserole? How about Mac & Cheese even? Pick a different pasta recipe each time you make this menu.
What about the veggies...try a salad. If you don't have fresh produce, open a can of green beans.
Here's the honest truth about this meal...it's the garlic toast that makes everything else taste great! What kind of garlic do you have to use? Anything from garlic powder (NOT garlic salt...too salty!) to creamed garlic in a bottle to fresh garlic. It all works wonders.
There are many different ways to fix the toast. Some people wrap it in foil. It's great that way but I don't. I lay out slices of bread on a large flat baking pan. Preheat oven to about 375. Butter the bread, spread or sprinkle the garlic, and pop in the oven until the outside edges turn golden. Remove and serve.
If you're feeling wealthy, sprinkle parsley flakes and parmesan cheese on the garlic toast. Nice but it isn't necessary. Make plenty of toast for everyone. The aroma in your kitchen will make everyone hungry!
The garlic toast is the gem in this meal because its wonderfully delicious and superbly cheap. Make your bread or buy discount.
Shopping List: Bread, butter, garlic powder, pasta & sauce, veggies
Cost: $cheap
I will post pasta recipes if you want. Just leave me a note. Thanks!
Saturday, May 2, 2009
Today I want to talk for a minute about saving money by collecting and organizing. You can get a lot of things for free, that is true. I am mostly talking about good recipes here. However, I do have a few favorite recipe books and I think it is worth making a collection of recipes and recipe books which you can refer to often.
Having your collection organized is really the key to quick easy cheap meals. For example, I often make some type of quick bread for breakfast. Instead of thumbing through cookbooks to find the one I want, I have made a binder of breakfast recipes. In that binder I have a section for quick breads, for oven-baked pancakes (dutch baby), etc. Then all I have to do in the morning is grab that binder and start baking. It is wonderfully fast and easy.
When my grandmother passed away, I inherited all her cookbooks. What a treasure! Not only could I now re-create old favorites I enjoyed at her house, but it added to my variety of recipes and my cooking knowledge. These are not very organized, however, and I must spend some time going through them and figure out how to organize them so that the ones I want to use are quick and easy to find.
Having your collection organized is really the key to quick easy cheap meals. For example, I often make some type of quick bread for breakfast. Instead of thumbing through cookbooks to find the one I want, I have made a binder of breakfast recipes. In that binder I have a section for quick breads, for oven-baked pancakes (dutch baby), etc. Then all I have to do in the morning is grab that binder and start baking. It is wonderfully fast and easy.
When my grandmother passed away, I inherited all her cookbooks. What a treasure! Not only could I now re-create old favorites I enjoyed at her house, but it added to my variety of recipes and my cooking knowledge. These are not very organized, however, and I must spend some time going through them and figure out how to organize them so that the ones I want to use are quick and easy to find.
Sunday, April 26, 2009
$10 Dinners part 10
Well, its been a few days since I posted, and I figure I better get back on the ball here. I promised 100 recipes and I plan on delivering!
Today I had about 1 hour until supper and 3 pieces of cooked leftover chicken. I put those 3 pieces on to boil and called 2 of my kids into the kitchen to help make noodles. There are many noodle recipes and I'm sure everyone has a favorite, but the simplest egg noodle recipe is just eggs and flour. A pinch of salt if you really want it is also added. A chef taught me this one. You make a pile of flour on the table or in a bowl, crack 1-2 eggs into the center of it, whisk the eggs with a fork and start incorporating the flour. I would guess about 1 egg to every cup of flour. It depends on the size of your eggs and the moisture content of your flour. I used whole wheat flour. Then when you have a ball that isn't too sticky, start rolling it or putting it through your noodle maker. I have an old hand-cranked one which I really love. Drop noodles into boiling water or broth and boil for 7-10 minutes depending on the thickness of your noodles. These are so cheap they're almost free! (And the taste is fantastic!)
Anyway, back to the pot of water boiling with the 3 pieces of chicken in it. After about 20 minutes, I took the chicken out and stripped off the meat. I returned the meat to the pot, added bouillon cubes (I use the kind with no MSG), chopped carrot, onion and celery, and 1/2 cup frozen peas. In about 6 minutes the veggies were tender so I started adding the noodles. Add them 1 by 1, so that the water continues to boil. If you dump them all in at the same time, they may stick together and create a big stuck-together mass.
This recipe is very cheap, but hard to put a price to. The eggs I buy are 10 cents each (from a farm.) The flour probably 10c. The chopped veggies and peas probably 50c. The chicken probably 1.50 and the bouillon cubes probably 20c. That makes a grand total of $2.50 which sounds hard to believe, but the water in the soup carries all the flavors and helps to fill up tummies. I made peach cobbler for dessert (see March 21, 2009 post). The approximate cost to that is $3.00
Let's put it all together:
16. Menu: Chicken soup with homemade noodles and peach cobbler
Shopping List: 3 chicken pieces or leftover bones with meat on, 1/2 cup each chopped onion, celery and carrot, 1/2 c frozen peas, 1-2 eggs, 1-2 cups flour, peach cobbler ingredients (see March 21, 2009 post)
For soup and noodle instructions, see above. Make cobbler and put in oven to cook while you're eating. After the hearty soup, the cobbler will be done and ready nice and hot to eat. Total Cost = $5.50
Now how's that for a great meal with very little cost? I hope you like it too.
Today I had about 1 hour until supper and 3 pieces of cooked leftover chicken. I put those 3 pieces on to boil and called 2 of my kids into the kitchen to help make noodles. There are many noodle recipes and I'm sure everyone has a favorite, but the simplest egg noodle recipe is just eggs and flour. A pinch of salt if you really want it is also added. A chef taught me this one. You make a pile of flour on the table or in a bowl, crack 1-2 eggs into the center of it, whisk the eggs with a fork and start incorporating the flour. I would guess about 1 egg to every cup of flour. It depends on the size of your eggs and the moisture content of your flour. I used whole wheat flour. Then when you have a ball that isn't too sticky, start rolling it or putting it through your noodle maker. I have an old hand-cranked one which I really love. Drop noodles into boiling water or broth and boil for 7-10 minutes depending on the thickness of your noodles. These are so cheap they're almost free! (And the taste is fantastic!)
Anyway, back to the pot of water boiling with the 3 pieces of chicken in it. After about 20 minutes, I took the chicken out and stripped off the meat. I returned the meat to the pot, added bouillon cubes (I use the kind with no MSG), chopped carrot, onion and celery, and 1/2 cup frozen peas. In about 6 minutes the veggies were tender so I started adding the noodles. Add them 1 by 1, so that the water continues to boil. If you dump them all in at the same time, they may stick together and create a big stuck-together mass.
This recipe is very cheap, but hard to put a price to. The eggs I buy are 10 cents each (from a farm.) The flour probably 10c. The chopped veggies and peas probably 50c. The chicken probably 1.50 and the bouillon cubes probably 20c. That makes a grand total of $2.50 which sounds hard to believe, but the water in the soup carries all the flavors and helps to fill up tummies. I made peach cobbler for dessert (see March 21, 2009 post). The approximate cost to that is $3.00
Let's put it all together:
16. Menu: Chicken soup with homemade noodles and peach cobbler
Shopping List: 3 chicken pieces or leftover bones with meat on, 1/2 cup each chopped onion, celery and carrot, 1/2 c frozen peas, 1-2 eggs, 1-2 cups flour, peach cobbler ingredients (see March 21, 2009 post)
For soup and noodle instructions, see above. Make cobbler and put in oven to cook while you're eating. After the hearty soup, the cobbler will be done and ready nice and hot to eat. Total Cost = $5.50
Now how's that for a great meal with very little cost? I hope you like it too.
Friday, April 17, 2009
$10 Dinners part 9
14. Menu: Mexican cornbread squares and salad
Shopping List: 2 Cornbread mixes (or make your favorite recipe), milk & eggs, 1 lb ground beef, chili powder and/or cumin, 1/2 c chopped onion, 1 1/2 cup salsa, bag of lettuce salad(or make your own.)
Pre-heat oven to temperature on cornbread mix. Scramble-fry the ground beef and onion, adding a little chili powder and/or cumin to taste. (We use 1 tsp each.) Using a sprayed 9x13 pan, cover the bottom with ground beef and then layer the salsa over top. Mix up the cornbread batter using eggs and milk. Evenly spread over the salsa and meat. Place in oven and bake until cornbread is done.
Take out of oven and cool for 10 minutes. Run a knife along the edge to release from pan. Place a flat pan or plate large enough to cover the cornbread over top and grab each end of both pans with potholders. Carefully and quickly flip (invert) pans so that the cornbread squares come out of the pan and onto the plate for cutting and serving. This makes a very nice presentation. Serve with salad on the side. Pass the dressing.
Alternate Method: Place half of the cornbread batter in greased pan and then sprinkle with ground beef. Layer in the remaining cornbread batter and then bake. When squares are removed from pan the ground beef will be in the middle layer. Serve with salsa on top. Total Cost: $7.95
15. Menu: Chicken Dinner Quick (To buy on your way home from work)
Shopping List: BBQ chicken, 1-2 pkg refrigerator biscuits, 1 can gravy, (For the fruit or vegetable, just use something you already have at home; froz veg or can of fruit or fresh veggies in fridge that need to be used up.)
Method: Make biscuits while setting table and warming gravy. Prepare your fruit or veggie. Serve chicken with hot biscuits and gravy to go over top and veggie. Ready in a snap. Total cost: $8.80
Shopping List: 2 Cornbread mixes (or make your favorite recipe), milk & eggs, 1 lb ground beef, chili powder and/or cumin, 1/2 c chopped onion, 1 1/2 cup salsa, bag of lettuce salad(or make your own.)
Pre-heat oven to temperature on cornbread mix. Scramble-fry the ground beef and onion, adding a little chili powder and/or cumin to taste. (We use 1 tsp each.) Using a sprayed 9x13 pan, cover the bottom with ground beef and then layer the salsa over top. Mix up the cornbread batter using eggs and milk. Evenly spread over the salsa and meat. Place in oven and bake until cornbread is done.
Take out of oven and cool for 10 minutes. Run a knife along the edge to release from pan. Place a flat pan or plate large enough to cover the cornbread over top and grab each end of both pans with potholders. Carefully and quickly flip (invert) pans so that the cornbread squares come out of the pan and onto the plate for cutting and serving. This makes a very nice presentation. Serve with salad on the side. Pass the dressing.
Alternate Method: Place half of the cornbread batter in greased pan and then sprinkle with ground beef. Layer in the remaining cornbread batter and then bake. When squares are removed from pan the ground beef will be in the middle layer. Serve with salsa on top. Total Cost: $7.95
15. Menu: Chicken Dinner Quick (To buy on your way home from work)
Shopping List: BBQ chicken, 1-2 pkg refrigerator biscuits, 1 can gravy, (For the fruit or vegetable, just use something you already have at home; froz veg or can of fruit or fresh veggies in fridge that need to be used up.)
Method: Make biscuits while setting table and warming gravy. Prepare your fruit or veggie. Serve chicken with hot biscuits and gravy to go over top and veggie. Ready in a snap. Total cost: $8.80
Thursday, April 16, 2009
$10 Dinners part 8
12. Menu: Sausage-Pepper-dogs and macaroni salad
Shopping list: Italian spiced beef sausages, hot dog buns, 1 red pepper, 1 sweet onion, butter, mustard, boxed macaroni salad mix (or make your favorite recipe.)
Make macaroni salad according to package directions; refrigerate. Meanwhile, cook sausages. Drain pan and use a dab of butter to saute red pepper strips with sliced onions until soft and golden. Serve sausages in buns topped with pepper and onion mixture. Serve macaroni salad on the side and pass the mustard. Total cost = $8.90
13. Menu: Vegetarian bean soup and toast or crusty bun
Shopping list: 2 small zucchini, sliced, 1 cup each of chopped onion, celery, carrot; 2 tbsp oil, 5 cups vegetable broth, 1 can great northern beans, rinsed and drained, 1 can white kidney beans, rinsed and drained (beans are approx. 15 oz cans), 1 can (14 1/2 oz) diced tomatoes or stewed tomatoes (don't drain tomatoes), 1/2 tsp each thyme and oregano. Pepper to taste.
Use oil to saute onions, celery, carrots and zucchini in large pot. Add remaining ingredients and simmer for 15 minutes. Serves 7. Pass the toast or rolls. Total cost = $6.00 or less for soup. Make your own buns or buy discount.
Shopping list: Italian spiced beef sausages, hot dog buns, 1 red pepper, 1 sweet onion, butter, mustard, boxed macaroni salad mix (or make your favorite recipe.)
Make macaroni salad according to package directions; refrigerate. Meanwhile, cook sausages. Drain pan and use a dab of butter to saute red pepper strips with sliced onions until soft and golden. Serve sausages in buns topped with pepper and onion mixture. Serve macaroni salad on the side and pass the mustard. Total cost = $8.90
13. Menu: Vegetarian bean soup and toast or crusty bun
Shopping list: 2 small zucchini, sliced, 1 cup each of chopped onion, celery, carrot; 2 tbsp oil, 5 cups vegetable broth, 1 can great northern beans, rinsed and drained, 1 can white kidney beans, rinsed and drained (beans are approx. 15 oz cans), 1 can (14 1/2 oz) diced tomatoes or stewed tomatoes (don't drain tomatoes), 1/2 tsp each thyme and oregano. Pepper to taste.
Use oil to saute onions, celery, carrots and zucchini in large pot. Add remaining ingredients and simmer for 15 minutes. Serves 7. Pass the toast or rolls. Total cost = $6.00 or less for soup. Make your own buns or buy discount.
Wednesday, April 15, 2009
$10 Dinners part 7
11. Menu: Beef Soup in a Hurry, biscuits
Shopping list: 1 can beef stew, 1 can stewed tomatoes and their juice, 1 can condensed vegetable-beef soup, undiluted, 1 can whole kernel corn, drained, 1/8 tsp hot pepper sauce. Homemade biscuits or made from a can of biscuit dough. Total cost with homemade biscuits: $6.40
Open cans and add together; heat. Make biscuits. Serve both nice and warm. Feeds 6.
Shopping list: 1 can beef stew, 1 can stewed tomatoes and their juice, 1 can condensed vegetable-beef soup, undiluted, 1 can whole kernel corn, drained, 1/8 tsp hot pepper sauce. Homemade biscuits or made from a can of biscuit dough. Total cost with homemade biscuits: $6.40
Open cans and add together; heat. Make biscuits. Serve both nice and warm. Feeds 6.
Tuesday, April 14, 2009
$10 Dinners part 6
How to get a lot out of poultry: There are a lot of ways to buy poultry these days. I'm referring mostly to chickens and turkeys, as cornish hens, duck and goose are too pricey for everyday fare, and require specialized cooking.
You can buy skinless, boneless chicken. You can choose whole chicken, uncooked or whole BBQ chickens. You can choose cut-up chicken pieces. You can choose breaded or unbreaded chicken strips. You can choose chicken patties- cheap but not exactly all real chicken. Of course, there are also chicken nuggets. You may be wondering which of these choices gives you the most for your money. I really think that depends on how you prepare them, how much you serve per person, and whether you shop for the deals.
Some people swear by the skinless, boneless chicken. The cost per pound is greater, but there's no doubt that it is quick and easy to use and there is absolutely no wasted parts. Chicken pieces on the other hand, appear to be cheaper per pound but you don't eat the skin or bones. (Well, let me retract the "you don't eat the skin" part because I know that some people do. But we know its not as healthy as the meat.)
I have often noticed that the whole BBQ chickens that you can buy cooked and warm and ready to serve are cheaper than buying a whole chicken and cooking it yourself. So, to choose between these two options, you need to compare costs, and also ask yourself how you wanted to cook the chicken. If you wanted to stuff it and bake it with certain seasonings, for example, you would want to purchase it raw and cook it at home. If you just want cooked chicken, you might choose the BBQ chicken. They are very tender and juicy.
Sometimes I buy those processed chicken cutlets- you know the breaded ones, that are made out of a combination of chicken meat and soy protein. They are seasoned and only need warming as they are pre-cooked. They are like a large flat chicken nugget, almost. My kids enjoy these in a hamburger bun, with fixings inside like tomato, lettuce and pickles to make a chicken burger. They are quick to prepare and are inexpensive. The drawback is they are processed, and thus contain additives and preservatives. So don't eat them too often. Serve with citrus fruit which helps to negate the effects of the preservatives.
When I want to buy and serve turkey, I just go for the best deal I can find. I don't buy a certain brand or anything. I have never bought them pre-stuffed so I don't know how they compare in price.
Here are my tips on how to get a lot out of your poultry purchase:
9. Menu: Chicken burgers, lime & carrot salad
Shopping list: chicken patties (1 each), hamburger buns, lettuce, tomatoes, onions, pickles, relish, mustard, etc (whatever you like in a burger), 2 pkg lime jello, 3 large carrots, shredded fine. Total Cost = $9.50
Warm precooked patties by placing in 325 oven covered with foil for about 20 minutes or fry in a frying pan. Serve with buns and fixings. The jelly salad is made ahead of time by preparing 2 pkgs of lime jello according to package directions. Stir in finely shredded carrot. Let set.
10. Menu: Taco Rice and tortillas
Shopping list: 1/2 lb ground beef, 1/4 c chopped onion, 1/4 c chopped celery, 1 pkg taco seasoning, 1 1/2 cups cold water, 1 c frozen corn, 1 c frozen peas or mixed vegetables, 1 can tomatoes or stewed tomatoes, 1 1/2 c uncooked instant rice, 1 c grated cheddar cheese, 1 t chili powder, 2 Tbsp sliced canned jalapeno peppers (optional.) Corn or flour tortillas, sour cream. Total Cost = $9.00
Brown ground beef with onion and celery. Add taco seasoning, water, corn, vegetables, spices and peppers. Bring to boil. Add rice and stir. Simmer covered for 7 minutes. Turn off heat, add cheese and recover for cheese to melt. Serve on a warmed tortilla with a spoonful of sourcream on top.
You can buy skinless, boneless chicken. You can choose whole chicken, uncooked or whole BBQ chickens. You can choose cut-up chicken pieces. You can choose breaded or unbreaded chicken strips. You can choose chicken patties- cheap but not exactly all real chicken. Of course, there are also chicken nuggets. You may be wondering which of these choices gives you the most for your money. I really think that depends on how you prepare them, how much you serve per person, and whether you shop for the deals.
Some people swear by the skinless, boneless chicken. The cost per pound is greater, but there's no doubt that it is quick and easy to use and there is absolutely no wasted parts. Chicken pieces on the other hand, appear to be cheaper per pound but you don't eat the skin or bones. (Well, let me retract the "you don't eat the skin" part because I know that some people do. But we know its not as healthy as the meat.)
I have often noticed that the whole BBQ chickens that you can buy cooked and warm and ready to serve are cheaper than buying a whole chicken and cooking it yourself. So, to choose between these two options, you need to compare costs, and also ask yourself how you wanted to cook the chicken. If you wanted to stuff it and bake it with certain seasonings, for example, you would want to purchase it raw and cook it at home. If you just want cooked chicken, you might choose the BBQ chicken. They are very tender and juicy.
Sometimes I buy those processed chicken cutlets- you know the breaded ones, that are made out of a combination of chicken meat and soy protein. They are seasoned and only need warming as they are pre-cooked. They are like a large flat chicken nugget, almost. My kids enjoy these in a hamburger bun, with fixings inside like tomato, lettuce and pickles to make a chicken burger. They are quick to prepare and are inexpensive. The drawback is they are processed, and thus contain additives and preservatives. So don't eat them too often. Serve with citrus fruit which helps to negate the effects of the preservatives.
When I want to buy and serve turkey, I just go for the best deal I can find. I don't buy a certain brand or anything. I have never bought them pre-stuffed so I don't know how they compare in price.
Here are my tips on how to get a lot out of your poultry purchase:
- Skinless, boneless chicken: Because it is a high quality meat with no waste, you can serve less per person and still make it cost-effective.
- Bone-in whole chicken: You can make 3 different meals out of it. 1) Bake it and serve pieces cut off of the bird, like you would with turkey. Do the same with chicken (don't give each person a whole piece because you are going to use the bones) 2) Strip away as much remaining chicken as you can for chicken salad, chicken wraps or chicken casserole. 3) Boil the bones to remove as much remaining strands of meat and flavor as you can for chicken soup. This is the biggest reason I usually buy bone-in chicken. Price is better and I can get 3 meals out of one chicken (even for 7 people.) When the BBQ chickens go on sale I buy those. Even though they are generally smaller birds, the meat is supreme and I didn't have to cook it, which saves energy (mine and electrical) and time.
9. Menu: Chicken burgers, lime & carrot salad
Shopping list: chicken patties (1 each), hamburger buns, lettuce, tomatoes, onions, pickles, relish, mustard, etc (whatever you like in a burger), 2 pkg lime jello, 3 large carrots, shredded fine. Total Cost = $9.50
Warm precooked patties by placing in 325 oven covered with foil for about 20 minutes or fry in a frying pan. Serve with buns and fixings. The jelly salad is made ahead of time by preparing 2 pkgs of lime jello according to package directions. Stir in finely shredded carrot. Let set.
10. Menu: Taco Rice and tortillas
Shopping list: 1/2 lb ground beef, 1/4 c chopped onion, 1/4 c chopped celery, 1 pkg taco seasoning, 1 1/2 cups cold water, 1 c frozen corn, 1 c frozen peas or mixed vegetables, 1 can tomatoes or stewed tomatoes, 1 1/2 c uncooked instant rice, 1 c grated cheddar cheese, 1 t chili powder, 2 Tbsp sliced canned jalapeno peppers (optional.) Corn or flour tortillas, sour cream. Total Cost = $9.00
Brown ground beef with onion and celery. Add taco seasoning, water, corn, vegetables, spices and peppers. Bring to boil. Add rice and stir. Simmer covered for 7 minutes. Turn off heat, add cheese and recover for cheese to melt. Serve on a warmed tortilla with a spoonful of sourcream on top.
Monday, April 13, 2009
$10 Dinners part 5
What to do with all those colored Easter eggs? Today we made a cobb salad.
8. Menu: Cobb salad with toast and jam. This served 8 people.
Shopping list: Lettuce (I used 3/4 of a large head of iceberg), 1/2 large green pepper-chopped, 2 carrots shredded, 2 large tomatoes chopped, 3 stalks chopped celery, 4-6 thin slices of ham (cut into thin strips), 1/2 cup chopped onion or 6 green onions chopped, 5-7 hard boiled eggs-peeled and chopped. Variety of salad dressings to serve on the side. Bread and jam.
Shred the lettuce and add all other ingredients. Slicing ham thin makes it spread around the salad and looks like there's more than there really is. Add chopped eggs last and gently toss so yolks don't disintegrate before it's served. We had run out of onions so I served it without but I sure wanted them. We ate toast and jam for "dessert." Total cost = $6.40 salad only.
8. Menu: Cobb salad with toast and jam. This served 8 people.
Shopping list: Lettuce (I used 3/4 of a large head of iceberg), 1/2 large green pepper-chopped, 2 carrots shredded, 2 large tomatoes chopped, 3 stalks chopped celery, 4-6 thin slices of ham (cut into thin strips), 1/2 cup chopped onion or 6 green onions chopped, 5-7 hard boiled eggs-peeled and chopped. Variety of salad dressings to serve on the side. Bread and jam.
Shred the lettuce and add all other ingredients. Slicing ham thin makes it spread around the salad and looks like there's more than there really is. Add chopped eggs last and gently toss so yolks don't disintegrate before it's served. We had run out of onions so I served it without but I sure wanted them. We ate toast and jam for "dessert." Total cost = $6.40 salad only.
Saturday, April 11, 2009
$10 Dinners part 4
Today I am only going to post 1 dinner rather than the usual 3. It's Easter weekend and I have really enjoyed having my kids home from school.
I have been trying to clean out my pantry and not spend too much money on new groceries until I find some more work. I am self-employed and I do research and editing. I had been employed by someone more than 10 years and just got let-go a month ago when he lost several of his big contracts.
We put together a meal mostly out of cans the other day and it was really good, so I wanted to share it.
We named it Beans-a-roni on toast. This size fed 7 of us.
7. Menu: beans-a-roni on toast, sliced fresh vegetable (whatever you have)
Shopping List: 2-28 oz cans beef-a-roni, 1 regular-size can pork & beans, bread for toasting and margarine, 1 fresh vegetable (cucumber, carrots, etc.)
Open beefaroni and beans. Combine and warm. Make toast. Slice cucumber or carrots or whatever. Serve warmed "beans-a-roni" on toast with cucumber on the side.
Total Cost = $6.00
I think it would have tasted good with some pineapple tidbits mixed in. I will try it next time.
I have been trying to clean out my pantry and not spend too much money on new groceries until I find some more work. I am self-employed and I do research and editing. I had been employed by someone more than 10 years and just got let-go a month ago when he lost several of his big contracts.
We put together a meal mostly out of cans the other day and it was really good, so I wanted to share it.
We named it Beans-a-roni on toast. This size fed 7 of us.
7. Menu: beans-a-roni on toast, sliced fresh vegetable (whatever you have)
Shopping List: 2-28 oz cans beef-a-roni, 1 regular-size can pork & beans, bread for toasting and margarine, 1 fresh vegetable (cucumber, carrots, etc.)
Open beefaroni and beans. Combine and warm. Make toast. Slice cucumber or carrots or whatever. Serve warmed "beans-a-roni" on toast with cucumber on the side.
Total Cost = $6.00
I think it would have tasted good with some pineapple tidbits mixed in. I will try it next time.
Wednesday, April 8, 2009
$10 Dinners part 3
In $10 Dinners part 2 I broke down the shopping list into each item needed and listed the prices separately so you could see how the dinner value is calculated.
Because we want to generate 100 of these $10 dinners, in the interest of time from now on I will only indicate the total cost of the dinner. Remember that is my cost and hopefully you can match or beat that cost, and save yourself even more money!
In these times when people are looking for ways to make more money, we can't forget to try to save as much of the money we are making as we can. The extra money you save on your grocery bill could be put towards savings, debt payments to pay them down faster (and save you interest!), or other items you need.
Try to have as much fun planning meals on a budget as you can. Think positive about this and you will do well and can be very proud of yourself. Remember health is important and we are trying to make nutritious meals which cover a wide range of the food groups.
Today's $10 Dinners:
4. Menu: (Mock) BBQ beef on a bun, coleslaw, orange wedges
Shopping list: 3 cans of well-drained tuna in water
1/4 cup chopped onion
1/4 cup chopped green pepper
1 1/2 cups of bbq sauce (homemade works great)
Combine the above ingredients in non-stick skillet. Heat thoroughly for about 10-15 minutes. Serve on discount or homemade buns.
6 cups shredded cabbage
1 shredded carrot
1/2 cup chopped onion
coleslaw dressing- bought or homemade
Combine coleslaw ingredients and blend well.
Orange wedges- 3 or 4 per person
Total = $7.98
5. Menu: Vegetable BBQ Couscous, cucumber and tomato slices and sausage patties
Shopping list: 1 lb bulk pork sausage meat
1 package frozen veg mix (corn, black beans, broccoli and red peppers)
1/2 bottle bbq sauce
1 box couscous
1 english cucumber
2 tomatoes
Make couscous according to package. Cook frozen veggies, drain and add bbq sauce. Heat together. Form sausage meat into patties and put onto cook in skillet with lid. Meanwhile, slice cucumber and tomatoes. Arrange alternate slices on a plate. Turn sausage patties over and cook on other side.
Serve veggies over couscous, with sausage patties on the side and a plate of cucumber and tomato slices.
Total cost: $7.80
6. Menu: Pinto Beans and Cornbread
Shopping List: 1 lb. dry pinto beans
1 large can tomato sauce
ham pieces or bone
one clove garlic, chopped
spices: pepper, onion powder, cayenne, garlic powder, etc.
1-2 pkg cornbread (or homemade)
Salad dressing
Directions:
Soak beans overnight in water. Drain and rinse. Put all ingredients except salad in crockpot. Add a variety of the spices if desired. Cook for 12 hours on low. Salt as needed after beans are cooked. When beans are ready, cook cornbread and serve. Leftover beans can be used in burritos the next day or frozen.
Total cost: $5.40
I hope today's recipes give you some new ideas for cooking within your budget.
Because we want to generate 100 of these $10 dinners, in the interest of time from now on I will only indicate the total cost of the dinner. Remember that is my cost and hopefully you can match or beat that cost, and save yourself even more money!
In these times when people are looking for ways to make more money, we can't forget to try to save as much of the money we are making as we can. The extra money you save on your grocery bill could be put towards savings, debt payments to pay them down faster (and save you interest!), or other items you need.
Try to have as much fun planning meals on a budget as you can. Think positive about this and you will do well and can be very proud of yourself. Remember health is important and we are trying to make nutritious meals which cover a wide range of the food groups.
Today's $10 Dinners:
4. Menu: (Mock) BBQ beef on a bun, coleslaw, orange wedges
Shopping list: 3 cans of well-drained tuna in water
1/4 cup chopped onion
1/4 cup chopped green pepper
1 1/2 cups of bbq sauce (homemade works great)
Combine the above ingredients in non-stick skillet. Heat thoroughly for about 10-15 minutes. Serve on discount or homemade buns.
6 cups shredded cabbage
1 shredded carrot
1/2 cup chopped onion
coleslaw dressing- bought or homemade
Combine coleslaw ingredients and blend well.
Orange wedges- 3 or 4 per person
Total = $7.98
5. Menu: Vegetable BBQ Couscous, cucumber and tomato slices and sausage patties
Shopping list: 1 lb bulk pork sausage meat
1 package frozen veg mix (corn, black beans, broccoli and red peppers)
1/2 bottle bbq sauce
1 box couscous
1 english cucumber
2 tomatoes
Make couscous according to package. Cook frozen veggies, drain and add bbq sauce. Heat together. Form sausage meat into patties and put onto cook in skillet with lid. Meanwhile, slice cucumber and tomatoes. Arrange alternate slices on a plate. Turn sausage patties over and cook on other side.
Serve veggies over couscous, with sausage patties on the side and a plate of cucumber and tomato slices.
Total cost: $7.80
6. Menu: Pinto Beans and Cornbread
Shopping List: 1 lb. dry pinto beans
1 large can tomato sauce
ham pieces or bone
one clove garlic, chopped
spices: pepper, onion powder, cayenne, garlic powder, etc.
1-2 pkg cornbread (or homemade)
Salad dressing
Directions:
Soak beans overnight in water. Drain and rinse. Put all ingredients except salad in crockpot. Add a variety of the spices if desired. Cook for 12 hours on low. Salt as needed after beans are cooked. When beans are ready, cook cornbread and serve. Leftover beans can be used in burritos the next day or frozen.
Total cost: $5.40
I hope today's recipes give you some new ideas for cooking within your budget.
Saturday, April 4, 2009
$10 Dinners part 2
Okay, Here is the beginning of our list of Dinners for $10 or less.
1. Menu: Spaghetti with scrambled hamburger, salad, canned peaches
Shopping List: Spaghetti (1.85), sauce (1.00), 1/2 lb hamburger (1.25), salad (2.00), peaches(3.00)
1/4 bottle of salad dressing (.75) TOTAL = $9.85
2. Menu: Beans and meatballs with crusty rolls, carrot, celery and cucumber sticks
Shopping List: 1 Tbsp Oil, 1 onion(.20) 2 cloves garlic(.05) 1/2 cup ketchup(.15) 2 Tbsp brown sugar, 2 Tbsp mustard, 1 can (15 oz) kidney beans(1.50), 1 can (15 oz) pork & beans(1.50), 16 small meatballs- use 1/2 lb ground beef(1.25) Crusty rolls-discount or homemade (1.00) carrot, celery and cucumber(3.00) TOTAL = $8.65
Directions: Preheat oven to 350 degrees. In large saucepan, warm oil and add onion and garlic; cook til tender. Add ketchup, brown sugar and mustard. Bring to simmer.
Drain kidney beans and add with pork and beans to onion mixture; mix well and remove from heat. Add meatballs and pour all into 2-quart casserole. Bake 40 minutes or until bubbling.
3. Menu: Chef salad and garlic toast
Shopping List: 1 large head lettuce, iceberg or leaf (1.50) 4 eggs (.50), 6 slices thin-sliced ham (1.50), 1 shredded carrot (.20), 8 chopped green onions (.75), 1 cucumber (1.00), 2 tomatoes (1.50), discount or homemade bread(1.00), garlic powder, parmesan cheese(.50), margarine(.25), 1/2 bottle ranch dressing(1.00) TOTAL= $9.95
Directions: Hardboil eggs; cool, peel and chop into 1/8ths.
Cut ham into thin strips, shred carrot; chop green onions and cucumber. Cut tomatoes into 1/8ths. Toss salad ingredients together.
Pre-heat oven to 375 degrees. Spread each bread slice with margarine, sprinkle on the garlic powder and parmesan cheese. Bake in oven till crispy around edges but still soft in middle, about 5 minutes.
1. Menu: Spaghetti with scrambled hamburger, salad, canned peaches
Shopping List: Spaghetti (1.85), sauce (1.00), 1/2 lb hamburger (1.25), salad (2.00), peaches(3.00)
1/4 bottle of salad dressing (.75) TOTAL = $9.85
2. Menu: Beans and meatballs with crusty rolls, carrot, celery and cucumber sticks
Shopping List: 1 Tbsp Oil, 1 onion(.20) 2 cloves garlic(.05) 1/2 cup ketchup(.15) 2 Tbsp brown sugar, 2 Tbsp mustard, 1 can (15 oz) kidney beans(1.50), 1 can (15 oz) pork & beans(1.50), 16 small meatballs- use 1/2 lb ground beef(1.25) Crusty rolls-discount or homemade (1.00) carrot, celery and cucumber(3.00) TOTAL = $8.65
Directions: Preheat oven to 350 degrees. In large saucepan, warm oil and add onion and garlic; cook til tender. Add ketchup, brown sugar and mustard. Bring to simmer.
Drain kidney beans and add with pork and beans to onion mixture; mix well and remove from heat. Add meatballs and pour all into 2-quart casserole. Bake 40 minutes or until bubbling.
3. Menu: Chef salad and garlic toast
Shopping List: 1 large head lettuce, iceberg or leaf (1.50) 4 eggs (.50), 6 slices thin-sliced ham (1.50), 1 shredded carrot (.20), 8 chopped green onions (.75), 1 cucumber (1.00), 2 tomatoes (1.50), discount or homemade bread(1.00), garlic powder, parmesan cheese(.50), margarine(.25), 1/2 bottle ranch dressing(1.00) TOTAL= $9.95
Directions: Hardboil eggs; cool, peel and chop into 1/8ths.
Cut ham into thin strips, shred carrot; chop green onions and cucumber. Cut tomatoes into 1/8ths. Toss salad ingredients together.
Pre-heat oven to 375 degrees. Spread each bread slice with margarine, sprinkle on the garlic powder and parmesan cheese. Bake in oven till crispy around edges but still soft in middle, about 5 minutes.
$10 Dinners
$10 Dinners: Quick, Easy, Cheap Meals
I have decided to postpone the bread machine posts until later because I have noticed a lot of demand lately for ideas for dinners that are in the $10 or under range.
Then if you like, you can leave comments to add to our list.
I would like to come up with a list of 100- Dinners under $10.
After that, I want to be really daring and do dinners under $5. (We might have to make that $6. We'll see!)
These dinners need to cover as many food groups as possible, and use ingredients that are available to most people.
The dinners should be able to feed 4-6 people. This depends, of course on age and appetite.
I will gear the dinners to feed my family, which is 7 but not all are big eaters.
Food is a little more expensive where I live, but I will include my prices and hopefully you can make them for less!
I have decided to postpone the bread machine posts until later because I have noticed a lot of demand lately for ideas for dinners that are in the $10 or under range.
Then if you like, you can leave comments to add to our list.
I would like to come up with a list of 100- Dinners under $10.
After that, I want to be really daring and do dinners under $5. (We might have to make that $6. We'll see!)
These dinners need to cover as many food groups as possible, and use ingredients that are available to most people.
The dinners should be able to feed 4-6 people. This depends, of course on age and appetite.
I will gear the dinners to feed my family, which is 7 but not all are big eaters.
Food is a little more expensive where I live, but I will include my prices and hopefully you can make them for less!
Thursday, April 2, 2009
Chopped Bread
Quick Easy Cheap Meals are well-accompanied by some hearty, homemade bread.
Try this one:
Chopped Bread
1. Make your favorite dough in the bread machine. Whole Wheat Bread dough posted previously works great.
2. Take out the dough and pat into a 10 inch circle. In the center, add the following. Make sure all ingredients are well-drained and patted dry.
4. Lightly mix dough mixture with knife, making sure most add-ins are touching dough.
5. Place dough mixture on lightly greased baking sheet and lightly pat into a round loaf shape.
6. Let rise.
7. Bake at 350 for 30 minutes until puffy and brown.
Enjoy!
This chopped bread makes a nice savory loaf. If you like, make a slightly sweeter loaf by using the following for the add-ins:
This general idea can be adopted to make other tasty loaves. Just make sure your add-ins are dry so as not to get a soggy loaf.
Try this one:
Chopped Bread
1. Make your favorite dough in the bread machine. Whole Wheat Bread dough posted previously works great.
2. Take out the dough and pat into a 10 inch circle. In the center, add the following. Make sure all ingredients are well-drained and patted dry.
- 1 cup grated or cubed cheese
- 1/4 cup cooked meat or deli meat slices
- 1/4 cup chopped peppers and onions
4. Lightly mix dough mixture with knife, making sure most add-ins are touching dough.
5. Place dough mixture on lightly greased baking sheet and lightly pat into a round loaf shape.
6. Let rise.
7. Bake at 350 for 30 minutes until puffy and brown.
Enjoy!
This chopped bread makes a nice savory loaf. If you like, make a slightly sweeter loaf by using the following for the add-ins:
- A mixture of 3 chopped apples + 1/2 cup sugar + 1 tsp cinnamon
This general idea can be adopted to make other tasty loaves. Just make sure your add-ins are dry so as not to get a soggy loaf.
Wednesday, April 1, 2009
Bread Machines
Yesterday I posted my very favorite bread recipe. We only make 100% whole wheat bread, and that recipe makes a wonderful loaf.
I have discovered, however, that the exact same recipe in a different bread machine will behave differently.
My 10 year old wonderful Black & Decker does something that not all new bread machines do. It pre-heats the ingredients before kneading. I don't know exactly why, but this seems to make a big difference when baking with whole wheat flour.
This is one reason why experimenting with a recipe and then adjusting it until it is perfect for your bread machine really is worth while.
Yes, you may have some loaves turn out less desirable. Don't waste it. Just make something else out of it. Try again. Once the recipe is perfectly suited for your bread machine, copy it into your bread machine book and it will be there whenever you need it.
When I make dough, here are some of the things I make with it:
I have discovered, however, that the exact same recipe in a different bread machine will behave differently.
My 10 year old wonderful Black & Decker does something that not all new bread machines do. It pre-heats the ingredients before kneading. I don't know exactly why, but this seems to make a big difference when baking with whole wheat flour.
This is one reason why experimenting with a recipe and then adjusting it until it is perfect for your bread machine really is worth while.
Yes, you may have some loaves turn out less desirable. Don't waste it. Just make something else out of it. Try again. Once the recipe is perfectly suited for your bread machine, copy it into your bread machine book and it will be there whenever you need it.
When I make dough, here are some of the things I make with it:
- pizza
- cinnamon rolls
- giant pretzels
- buns
- chopped bread
- pizza buns
- bagels
Tuesday, March 31, 2009
Bread
Whole Wheat Bread
This recipe can be made with an egg or without. However, I find that the texture is better for cutting (less crumbly) and the bread stays moister. It doesn't dry out as quickly. Of course we don't have to worry about that around here because I need 1 1/2 to 2 loaves per day for my family.
If you are able to get cheap farm eggs, which is what I use, then I say go for it. Try this recipe with an egg. If you are not able to afford to use an egg, it doesn't need one anyway.
Ingredients:
1 1/2 cups water
1 egg--NOTE--the egg takes the place of some of the water. If using an egg, then crack it into the measuring cup before measuring the water. Total volume of egg plus water should be 1 and1/2 cups.
1 tsp salt
2 tbsp honey (sugar works too)
2 tbsp oil (margarine works too)
1/2 cup oats
3 1/2 cups minus 2 Tbsp whole wheat flour
1 1/4 tsp yeast
Place in baking pan in order listed.
Whether or not you need wheat gluten depends on the protein content of your flour.
If you substitute sugar for honey and margarine for oil then you may need to tweak the wet ingredients a little.
This recipe works perfectly for me every time.
I know that different flour and different humidity/altitude can also have an effect on how bread turns out.
I use the basic or rapid cycle on my bread machine even though it says they are for white flour only. I find that the whole wheat cycle dries out the bread too much and it seems over-cooked.
You may need to experiment a little. I have had loaves that turn out far from perfect. We either slice them up and eat them anyway or I use them for french toast, bread crumbs, croutons, etc. It never goes to waste. The experimenting is worth it because you will find a way to make a perfect loaf every time!
Good luck. If you have any questions or suggestions, I read and respond to each comment.
This recipe can be made with an egg or without. However, I find that the texture is better for cutting (less crumbly) and the bread stays moister. It doesn't dry out as quickly. Of course we don't have to worry about that around here because I need 1 1/2 to 2 loaves per day for my family.
If you are able to get cheap farm eggs, which is what I use, then I say go for it. Try this recipe with an egg. If you are not able to afford to use an egg, it doesn't need one anyway.
Ingredients:
1 1/2 cups water
1 egg--NOTE--the egg takes the place of some of the water. If using an egg, then crack it into the measuring cup before measuring the water. Total volume of egg plus water should be 1 and1/2 cups.
1 tsp salt
2 tbsp honey (sugar works too)
2 tbsp oil (margarine works too)
1/2 cup oats
3 1/2 cups minus 2 Tbsp whole wheat flour
1 1/4 tsp yeast
Place in baking pan in order listed.
Whether or not you need wheat gluten depends on the protein content of your flour.
If you substitute sugar for honey and margarine for oil then you may need to tweak the wet ingredients a little.
This recipe works perfectly for me every time.
I know that different flour and different humidity/altitude can also have an effect on how bread turns out.
I use the basic or rapid cycle on my bread machine even though it says they are for white flour only. I find that the whole wheat cycle dries out the bread too much and it seems over-cooked.
You may need to experiment a little. I have had loaves that turn out far from perfect. We either slice them up and eat them anyway or I use them for french toast, bread crumbs, croutons, etc. It never goes to waste. The experimenting is worth it because you will find a way to make a perfect loaf every time!
Good luck. If you have any questions or suggestions, I read and respond to each comment.
Monday, March 30, 2009
Bread Machines
Bread machines-- you either love them or you don't. I adore mine. In fact, I love mine so much that I bought 2 more when they went on sale. When my kids were small, one loaf of bread was enough to last a few days. Now I need 2 loaves a day, at least.
My wonderful bread machine that is almost 10 years old is still going strong. (It is a Black & Decker.) However, I was worried that I was working the poor thing to death. I went out looking for one on sale to run at the same time as my old one and I could have my 2 loaves a day at the same time.
Well, thanks to a half-price sale I actually bought 2 more. Now I can do 1 batch of 3 loaves at the same time and then put the machines away. I absolutely loooooooove it!
Even with the investment of buying the machines, I save a ton of dough (pun intended) by making my own bread. Or should I say, I save a ton of bread by making my own dough (pun intended.)
Does anyone know how money came to be called both bread and dough?
My 17-year old daughter knew that dough also meant money but didn't know that bread also meant money. Do you have to have lived through the seventies to know that money was called bread?
I guess what I'm trying to say is that I personally think that bread machines save me a ton of time and the convenience is just priceless.
Yes I do make bread dough by hand sometimes. But most of the time I simply don't have time to do so.
I use my bread machine(s) to make fresh bread, and to make dough. With the dough I sometimes make bread loaves baked in the oven. Mostly I use the dough for pizzas, cinnamon rolls, hamburger buns, hotdog buns, bread sticks, bagels, pizza pops, ad infinitum.
I also make quick breads in my bread machine, and apple crisp. But I don't make these as often as I make bread or bread dough.
I love that I can set the ingredients in the pan when I go to bed at night and wake up to fresh baked bread for breakfast.
I love that I can make a loaf of bread at the drop of a hat instead of having to go to the store for some. Besides, mine tastes better.
I love that I can add oats or mashed potatoes or flax or milk powder or eggs or whatever I want to my dough and decide what we eat in our bread.
I love that I am not feeding my family any preservatives in their daily bread.
Do you love your bread machine too?
Over the next few days I will share some of my favorite bread machine recipes.
My wonderful bread machine that is almost 10 years old is still going strong. (It is a Black & Decker.) However, I was worried that I was working the poor thing to death. I went out looking for one on sale to run at the same time as my old one and I could have my 2 loaves a day at the same time.
Well, thanks to a half-price sale I actually bought 2 more. Now I can do 1 batch of 3 loaves at the same time and then put the machines away. I absolutely loooooooove it!
Even with the investment of buying the machines, I save a ton of dough (pun intended) by making my own bread. Or should I say, I save a ton of bread by making my own dough (pun intended.)
Does anyone know how money came to be called both bread and dough?
My 17-year old daughter knew that dough also meant money but didn't know that bread also meant money. Do you have to have lived through the seventies to know that money was called bread?
I guess what I'm trying to say is that I personally think that bread machines save me a ton of time and the convenience is just priceless.
Yes I do make bread dough by hand sometimes. But most of the time I simply don't have time to do so.
I use my bread machine(s) to make fresh bread, and to make dough. With the dough I sometimes make bread loaves baked in the oven. Mostly I use the dough for pizzas, cinnamon rolls, hamburger buns, hotdog buns, bread sticks, bagels, pizza pops, ad infinitum.
I also make quick breads in my bread machine, and apple crisp. But I don't make these as often as I make bread or bread dough.
I love that I can set the ingredients in the pan when I go to bed at night and wake up to fresh baked bread for breakfast.
I love that I can make a loaf of bread at the drop of a hat instead of having to go to the store for some. Besides, mine tastes better.
I love that I can add oats or mashed potatoes or flax or milk powder or eggs or whatever I want to my dough and decide what we eat in our bread.
I love that I am not feeding my family any preservatives in their daily bread.
Do you love your bread machine too?
Over the next few days I will share some of my favorite bread machine recipes.
Saturday, March 28, 2009
What Do You Do With Good Deals?
I was doing my weekly grocery shopping yesterday and I did not have potatoes on my list. I planned on using up my last two pounds this week and then use instant mashed potatoes after that if I needed them.
I happened to notice that yellow-fleshed potatoes were on sale for $1.99 for 10 lbs. Well that's a deal that I just cannot resist. So, I ended up buying 2 bags. This is an example where my weekly menu plans get blown all to ...
But I love those kinds of changes in plans. A deal like that will save me lots of food $$ if I can plan on using them all up before they go bad.
With a family of 7 this is not a hard thing to do. If your family is smaller I would suggest that you decide how much of a good sale you can use before they go bad and go to waste.
The key to using up this good deal to feed my family is finding more ways to cook and serve potatoes so they don't get sick of them.
Let's do some brainstorming...
mashed potatoes
baked potatoes
beef stew with potatoes
oven-crisp fries
crock-pot potato soup
mashed potato biscuits
potatoes au gratin
What else can you think of?
How about:
Sliced Potatoes with Garlic Sauce
(serves 4; can be doubled)
Heat oven to 350 degrees. Oil a shallow, large casserole.
6 garlic cloves, minced
1 1/2 lbs yellow-fleshed potatoes, sliced 1/8" thick.
1 Tbsp olive oil
salt and pepper
Arrange half the potato slices in a layer in the casserole.
Drizzle with 1/2 of the oil and sprinkle with salt and pepper.
Repeat the layers.
Cover with foil and bake for 30 minutes.
Remove foil and spread minced garlic on top.
Replace foil and cook 10-15 minutes more just til tender.
This recipe also works very well for breakfast. Serve alongside scrambled eggs.
Hope you find some good deals this week!
We would love to hear your comments.
I happened to notice that yellow-fleshed potatoes were on sale for $1.99 for 10 lbs. Well that's a deal that I just cannot resist. So, I ended up buying 2 bags. This is an example where my weekly menu plans get blown all to ...
But I love those kinds of changes in plans. A deal like that will save me lots of food $$ if I can plan on using them all up before they go bad.
With a family of 7 this is not a hard thing to do. If your family is smaller I would suggest that you decide how much of a good sale you can use before they go bad and go to waste.
The key to using up this good deal to feed my family is finding more ways to cook and serve potatoes so they don't get sick of them.
Let's do some brainstorming...
mashed potatoes
baked potatoes
beef stew with potatoes
oven-crisp fries
crock-pot potato soup
mashed potato biscuits
potatoes au gratin
What else can you think of?
How about:
Sliced Potatoes with Garlic Sauce
(serves 4; can be doubled)
Heat oven to 350 degrees. Oil a shallow, large casserole.
6 garlic cloves, minced
1 1/2 lbs yellow-fleshed potatoes, sliced 1/8" thick.
1 Tbsp olive oil
salt and pepper
Arrange half the potato slices in a layer in the casserole.
Drizzle with 1/2 of the oil and sprinkle with salt and pepper.
Repeat the layers.
Cover with foil and bake for 30 minutes.
Remove foil and spread minced garlic on top.
Replace foil and cook 10-15 minutes more just til tender.
This recipe also works very well for breakfast. Serve alongside scrambled eggs.
Hope you find some good deals this week!
We would love to hear your comments.
Friday, March 27, 2009
Oatmeal Pancakes
Okay, we all know we should be eating our oatmeal. I admit I really like oatmeal, but sometimes my family gets real tired of eating it.
Several years ago I stumbled upon this recipe and we like it so much, we have oatmeal pancakes at least once per week.
These are light yet filling. They can be served for any meal during the day, and go well with eggs or sausages or fresh or canned fruit.
So here's the recipe:
Oatmeal Pancakes
Pre-heat skillet to 345 degrees.
Set 1 1/2 cups oats and 2 cups milk in a bowl to soak while getting the other ingredients.
To the oat mixture, add 2 eggs and 1/4 cup oil. Whisk with fork until eggs are well mixed.
On top of this mixture, sprinkle 1 cup flour (I use whole wheat)-- and 1 tsp salt and 1 Tbsp baking powder.
Drop by 1/3 cups onto pre-heated skillet set to 345 degrees. Cook on one side until golden brown and bubbly on top. Turn and cook other side.
This recipe makes 14- 6 inch pancakes.
Optional: To batter, add 1 Tbsp sugar and 2 tsp cinnamon.
Years ago I printed this recipe and attached it to the inside of my cupboard. It's not there anymore because I have it memorized and can make it at the drop of a hat. You can too. I hope you enjoy our family's favorite way to eat oatmeal!
Several years ago I stumbled upon this recipe and we like it so much, we have oatmeal pancakes at least once per week.
These are light yet filling. They can be served for any meal during the day, and go well with eggs or sausages or fresh or canned fruit.
So here's the recipe:
Oatmeal Pancakes
Pre-heat skillet to 345 degrees.
Set 1 1/2 cups oats and 2 cups milk in a bowl to soak while getting the other ingredients.
To the oat mixture, add 2 eggs and 1/4 cup oil. Whisk with fork until eggs are well mixed.
On top of this mixture, sprinkle 1 cup flour (I use whole wheat)-- and 1 tsp salt and 1 Tbsp baking powder.
Drop by 1/3 cups onto pre-heated skillet set to 345 degrees. Cook on one side until golden brown and bubbly on top. Turn and cook other side.
This recipe makes 14- 6 inch pancakes.
Optional: To batter, add 1 Tbsp sugar and 2 tsp cinnamon.
Years ago I printed this recipe and attached it to the inside of my cupboard. It's not there anymore because I have it memorized and can make it at the drop of a hat. You can too. I hope you enjoy our family's favorite way to eat oatmeal!
Thursday, March 26, 2009
Saving Money
I am astonished when searching for cheap meal ideas to find that many recipes are submitted boasting to be a cheap meal and bragging that it will save you money. Then I see that the recipe contains shrimp, or is loaded with cheese, or calls for boneless, skinless chicken breast. I wonder, how could this recipe save me money?
I guess that saving money on food is relative. It all depends on what you were spending on food before you decided to cut back to save money. So if you were eating out before, then making a gourmet dish at home actually could save you money.
However, if the money just isn't there, and you must eat for as little expense as you can, then you would approach things much differently.
There's still a balance between eating for less money and eating healthy. Our health is worth a lot, so it wouldn't be an option for me, for instance, to feed my kids ramen soup every day. Even if I had only the 50 cents a package that it costs here, I would use that 50 cents to buy something else. You'd be surprised what you could do with 50 cents worth of dry beans or lentils or barley (or a mixture of all 3). It would fill my childrens' tummies better and be enormously more nutritious.
That said, I do still let my children eat ramen soup once in a while. (Only when it goes on sale for 30 cents or less. LOL) But I do always make sure they get some food groups in there with it.
So I guess what I'm saying, is that you need to make some choices. You need to decide what sacrifices you will or won't make in buying your food. If there are some foods you decide you just can't do without, then cut corners somewhere else. If you really need your skinless, boneless chicken breasts, then cut back on how much of them you serve at each meal. Stretch them further.
As I've said previously, it really does pay to spend the time going "window shopping" in our grocery store. Also visit discount stores and see what they carry for food items. Sometimes I find that my local dollar store has food items really cheap and they're worth it. Other times I find that they're not.
So often we go into a grocery store in a hurry and we quickly scoop off the shelves all the items we think we need and go through the checkout and that's it. In and out as quick as we can. While there is some wisdom in that process, we may not stop to think about what else is in there that we could buy instead of our favorites, that may save us a bundle.
Because I have a larger family, I love buying huge bulk amounts of food. For instance, I used to think that the 1 lb bag of barley that I would buy for $.69 was a real deal, and I could make several meals out of it. But one day in a bulk store I saw a 10 lb bag of barley for $4.99!
Obviously, the bigger bag at $.49 per pound is the real price winner.
I am a great lover of cooking and eating barley and spreading the word on how nutritious and delicious it really is. And what a meal-stretcher!
Lentils and rice are very filling and great meal-stretchers also. I use only brown rice and sometimes converted rice. Converted rice retains a lot more nutrients than white rice.
The other night I made a Lebanese dish (can't remember the name now...). But here's how simple it is: Rinse and boil 1 cup green or brown lentils in water until soft, about 25-30 minutes. Meanwhile, cook 1 cup rice according to package directions, adding 1 tsp cumin to the water. I used brown minute rice, because it was on such a good sale. While these two are cooking, put 1/4 cup olive oil in a skillet and add 1-2 large thinly sliced onions, and break up the slices into rings while stirring. Brown the onions on medium heat. To serve: drain lentils and mix with rice. Stir in onions and olive oil remaining in pan. My family ate this with sliced ripe tomatoes on the side. Or use cucumbers, whichever is cheaper. I fed 7 people for about $3.00
Try some of these tasty, filling whole grains. You'd be surprised just how much money-saving, tummy-filling capacity they have!
I guess that saving money on food is relative. It all depends on what you were spending on food before you decided to cut back to save money. So if you were eating out before, then making a gourmet dish at home actually could save you money.
However, if the money just isn't there, and you must eat for as little expense as you can, then you would approach things much differently.
There's still a balance between eating for less money and eating healthy. Our health is worth a lot, so it wouldn't be an option for me, for instance, to feed my kids ramen soup every day. Even if I had only the 50 cents a package that it costs here, I would use that 50 cents to buy something else. You'd be surprised what you could do with 50 cents worth of dry beans or lentils or barley (or a mixture of all 3). It would fill my childrens' tummies better and be enormously more nutritious.
That said, I do still let my children eat ramen soup once in a while. (Only when it goes on sale for 30 cents or less. LOL) But I do always make sure they get some food groups in there with it.
So I guess what I'm saying, is that you need to make some choices. You need to decide what sacrifices you will or won't make in buying your food. If there are some foods you decide you just can't do without, then cut corners somewhere else. If you really need your skinless, boneless chicken breasts, then cut back on how much of them you serve at each meal. Stretch them further.
As I've said previously, it really does pay to spend the time going "window shopping" in our grocery store. Also visit discount stores and see what they carry for food items. Sometimes I find that my local dollar store has food items really cheap and they're worth it. Other times I find that they're not.
So often we go into a grocery store in a hurry and we quickly scoop off the shelves all the items we think we need and go through the checkout and that's it. In and out as quick as we can. While there is some wisdom in that process, we may not stop to think about what else is in there that we could buy instead of our favorites, that may save us a bundle.
Because I have a larger family, I love buying huge bulk amounts of food. For instance, I used to think that the 1 lb bag of barley that I would buy for $.69 was a real deal, and I could make several meals out of it. But one day in a bulk store I saw a 10 lb bag of barley for $4.99!
Obviously, the bigger bag at $.49 per pound is the real price winner.
I am a great lover of cooking and eating barley and spreading the word on how nutritious and delicious it really is. And what a meal-stretcher!
Lentils and rice are very filling and great meal-stretchers also. I use only brown rice and sometimes converted rice. Converted rice retains a lot more nutrients than white rice.
The other night I made a Lebanese dish (can't remember the name now...). But here's how simple it is: Rinse and boil 1 cup green or brown lentils in water until soft, about 25-30 minutes. Meanwhile, cook 1 cup rice according to package directions, adding 1 tsp cumin to the water. I used brown minute rice, because it was on such a good sale. While these two are cooking, put 1/4 cup olive oil in a skillet and add 1-2 large thinly sliced onions, and break up the slices into rings while stirring. Brown the onions on medium heat. To serve: drain lentils and mix with rice. Stir in onions and olive oil remaining in pan. My family ate this with sliced ripe tomatoes on the side. Or use cucumbers, whichever is cheaper. I fed 7 people for about $3.00
Try some of these tasty, filling whole grains. You'd be surprised just how much money-saving, tummy-filling capacity they have!
Wednesday, March 25, 2009
Do you carrot all?
Carrots- Did you know?
Carrot Soup. Combine:
- That carrots are rich in dietary fiber, antioxidants and minerals? They are an excellent source of beta-carotene and are closely related to parsley, fennel, dill and cumin.
- Carrots are very versatile. Enjoy them raw or steamed, boiled, sauteed, baked, or fried.
- The city of Holtville, California claims to be the "Carrot Capitol of the World."
- Carrots range in color from cream (like parsnips) to blood-red (like beets.)
Carrot Soup. Combine:
- 8 cups vegetable broth, 1 large chopped onion, 6 peeled, grated carrots and simmer until tender.
- Mix 1 Tbsp melted butter with 1 Tbsp flour into a paste. Stir into soup. Simmer 10 minutes.
- Optional add-ins: 1 Tbsp tomato puree; 1 tsp dried parsley flakes or 2 tsp snipped fresh parsley; 1/2 tsp sugar; 1/2 cup fresh or frozen peas.
- Boil or steam 2 1/2 cups of sliced carrots.
- In a skillet, melt 2 Tbsp butter and add 2 Tbsp brown sugar and a pinch of salt. Add drained cooked carrots and simmer stirring until carrots are glazed.
Tuesday, March 24, 2009
Barley Packs a Nutritional Punch
Barley is an often over-looked and under-rated staple.
When buying barley, choose the "pot barley" over the "pearl barley." The pot barley is whole-grain barley, whereas the pearl barley has been pearlized or polished, resulting in loss of bran.
The world produces about 150 million tonnes of barley annually, with the top 5 producing countries being Russia, Canada, Germany, France and Ukraine. (as of 2005, according to Wikipedia.)
Barley is nutritious, delicious, and filling. Barley can be cooked and used in a variety of ways, including any way in which you would use rice. Barley has a lot of potential as part of your culinary repertoire. Here are a few of the grand productions that barley has been known to regularly participate in: Beef & barley soup, barley pilaf, barley risotto with mushrooms, Barley-stuffed squash, Greek barley salad.
Some of the benefits of barley include:
3 Recipes using barley to start you out:
Barley Soup
(rinse barley before using)
3/4 cup barley
1 beef, lamb or pork soup bone
1 small onion, diced
1 medium potato, cut up
1 large carrot, cut up
1/4 cup celery, chopped
salt and pepper to taste
a few sliced mushrooms if desired
Boil barley and soup bone for 35-40 minutes in 2 1/2 quarts of water. Add the remaining ingredients and seasoning and simmer until tender, about 30 minutes.
Barley Pilaf
Pre-heat oven to 375.
1/2 cup pot barley, rinsed
2 1/2 cups chicken broth
1 onion, diced
1 clove garlic, minced
parsley, 2 Tbsp fresh or 1 Tbsp dried
2 Tbsp olive oil or butter
salt and pepper to taste
Saute onion in oil for 5 minutes; add garlic and barley and saute 1 more minute.
Set aside 1/2 cup of the broth and then add all remaining ingredients together into a casserole dish, including onion and barley mixture. Cover and bake for 75 minutes. Remove lid and add reserved 1/2 cup broth. Stir slightly, re-cover and bake 30 minutes longer.
Notes:
If your family prefers chewier barley, reduce cooking time and liquid by 1/4 cup.
Make the recipe once and then tweak it to suit your tastes for the next time.
Bean & Barley Salad
1 cup cooked barley
3 cup cooked or canned beans, drained (variety of pink, chickpeas, white, etc.)
1 cup chopped raw vegetables (mixture of celery, onions, red peppers, mushrooms, etc.)
Your favorite salad dressing
Salt and pepper to taste.
This salad works best if prepared ahead and marinated in salad dressing. Zesty Italian or similar works well. You can play around with the proportions of barley to beans to raw veggies and use whatever strikes your fancy. Let your creative genius flow.
When buying barley, choose the "pot barley" over the "pearl barley." The pot barley is whole-grain barley, whereas the pearl barley has been pearlized or polished, resulting in loss of bran.
The world produces about 150 million tonnes of barley annually, with the top 5 producing countries being Russia, Canada, Germany, France and Ukraine. (as of 2005, according to Wikipedia.)
Barley is nutritious, delicious, and filling. Barley can be cooked and used in a variety of ways, including any way in which you would use rice. Barley has a lot of potential as part of your culinary repertoire. Here are a few of the grand productions that barley has been known to regularly participate in: Beef & barley soup, barley pilaf, barley risotto with mushrooms, Barley-stuffed squash, Greek barley salad.
Some of the benefits of barley include:
- Helps to regulate blood sugar up to 10 hours after consumption
- Contains all 8 essential amino acids
- Has a long storage life as a dry grain
- Works well in crock-pot cooking
- Is cheap to buy
- Is easy to make
- Is readily available
- Research has proven that barley lowers cholesterol levels
- Improves intestinal health
- Increases immunity to diseases
- Reduces insulin resistance
- Promotes weight-loss
- High in dietary fiber
- Good source of zinc, folate, potassium, selenium, phosphorus.
3 Recipes using barley to start you out:
Barley Soup
(rinse barley before using)
3/4 cup barley
1 beef, lamb or pork soup bone
1 small onion, diced
1 medium potato, cut up
1 large carrot, cut up
1/4 cup celery, chopped
salt and pepper to taste
a few sliced mushrooms if desired
Boil barley and soup bone for 35-40 minutes in 2 1/2 quarts of water. Add the remaining ingredients and seasoning and simmer until tender, about 30 minutes.
Barley Pilaf
Pre-heat oven to 375.
1/2 cup pot barley, rinsed
2 1/2 cups chicken broth
1 onion, diced
1 clove garlic, minced
parsley, 2 Tbsp fresh or 1 Tbsp dried
2 Tbsp olive oil or butter
salt and pepper to taste
Saute onion in oil for 5 minutes; add garlic and barley and saute 1 more minute.
Set aside 1/2 cup of the broth and then add all remaining ingredients together into a casserole dish, including onion and barley mixture. Cover and bake for 75 minutes. Remove lid and add reserved 1/2 cup broth. Stir slightly, re-cover and bake 30 minutes longer.
Notes:
If your family prefers chewier barley, reduce cooking time and liquid by 1/4 cup.
Make the recipe once and then tweak it to suit your tastes for the next time.
Bean & Barley Salad
1 cup cooked barley
3 cup cooked or canned beans, drained (variety of pink, chickpeas, white, etc.)
1 cup chopped raw vegetables (mixture of celery, onions, red peppers, mushrooms, etc.)
Your favorite salad dressing
Salt and pepper to taste.
This salad works best if prepared ahead and marinated in salad dressing. Zesty Italian or similar works well. You can play around with the proportions of barley to beans to raw veggies and use whatever strikes your fancy. Let your creative genius flow.
Monday, March 23, 2009
You have to cut Waaaaay back. How to do it?
I am often asked how to drastically cut back on your grocery bill. Well, there are several ways to go about doing this. First of all, make yourself some notes. How much have you generally been spending per month on food? How much do you want to cut back? What are the obvious things to cut back on? How will your family react to these changes and how can you buffer it for them? Maybe if you let everyone in on your plans, they can help you with the planning. You can garner more support that way.
Some Easy Switches to save you money now
Cost-Cutting Strategies:
1) Instead of planning a meal and then buying the ingredients, stock your pantry with the least expensive food options and then make your menu from your pantry foods.
Make a list of the inexpensive foods. Go home and do some brainstorming about what you can make with them. Look in cookbooks for ideas.
4) If your family needs some "breaking in" to the budget meals idea, then do 3 meals per week under the new plan to start out with.
Make your budget meals exciting with the use of different spices. Add some cheese on top if you need to. (that's always a winner with my kids!)
5) Have a family competition.
Assign different members to plan a meal and see who can make the yummiest meal for the least money. If you are cooking only for yourself then have the competition with yourself. See how low you can go for cost while still maintaining nutrition and taste. Keep track of your meals and costs for future reference.
Making budget meals can be a fun challenge. Look at it in a positive light, congratulating yourself and your family on how much you've saved, rather than feeling deprived, and you will be surprised at the difference it makes. Have fun making your Quick Easy Cheap Meals!
Some Easy Switches to save you money now
- Take your lunch to work instead of eating out
- Make your own pizza at home instead of ordering in
- Make your own hot breakfast drink to take on the road instead of stopping for an expensive coffee.
- Try some of the store brands or no-name brands for favorite foods. The quality of store brands has been increasing to become more competitive but the price remains lower.
Cost-Cutting Strategies:
1) Instead of planning a meal and then buying the ingredients, stock your pantry with the least expensive food options and then make your menu from your pantry foods.
2) Keep in mind that some of the least expensive foods, which are filling and nutritious are:
- fresh vegetables: potatoes, cabbage, carrots and onions
- frozen vegetables: peas, green beans, corn
- canned foods: pork & beans, tomato soup, tomatoes, tuna
- packaged foods: mac&cheese, ramen soup (these 2 aren't highly nutritious)
- dry goods: oats, cornmeal, dry beans and lentils, rice, noodles, flour (sometimes)
Make a list of the inexpensive foods. Go home and do some brainstorming about what you can make with them. Look in cookbooks for ideas.
4) If your family needs some "breaking in" to the budget meals idea, then do 3 meals per week under the new plan to start out with.
Make your budget meals exciting with the use of different spices. Add some cheese on top if you need to. (that's always a winner with my kids!)
5) Have a family competition.
Assign different members to plan a meal and see who can make the yummiest meal for the least money. If you are cooking only for yourself then have the competition with yourself. See how low you can go for cost while still maintaining nutrition and taste. Keep track of your meals and costs for future reference.
Making budget meals can be a fun challenge. Look at it in a positive light, congratulating yourself and your family on how much you've saved, rather than feeling deprived, and you will be surprised at the difference it makes. Have fun making your Quick Easy Cheap Meals!
Saturday, March 21, 2009
Quick Easy Cheap Meals: Dessert in a Jiffy!
I received this recipe from my sister-in-law years ago, and the same recipe card, now all tattered, torn and discolored still sits in its special spot in my cupboard, ready to pull out in a moment's notice.
Quick Cobbler
1/2 cup butter or margarine
1 cup flour
1 cup sugar
3/4 cup milk
2 tsp baking powder
1 pinch salt
1 quart fruit, drained
Put butter in 9 x 13 pan or slightly smaller and put in oven while preheating. (350)
Mix remaining ingredients except fruit. Pour over melted butter.
Mix together. Drop fruit on top of batter evenly. Do not mix.
Bake for 30 minutes at 350 degrees.
This recipe has been great to use over the years. I always try to keep some bottled or canned fruit in my pantry, and the other ingredients are pantry basics. If you would like to try using the fruit liquid instead of milk, then cut down the sugar slightly. Hope you enjoy this as much as I do!
Quick Cobbler
1/2 cup butter or margarine
1 cup flour
1 cup sugar
3/4 cup milk
2 tsp baking powder
1 pinch salt
1 quart fruit, drained
Put butter in 9 x 13 pan or slightly smaller and put in oven while preheating. (350)
Mix remaining ingredients except fruit. Pour over melted butter.
Mix together. Drop fruit on top of batter evenly. Do not mix.
Bake for 30 minutes at 350 degrees.
This recipe has been great to use over the years. I always try to keep some bottled or canned fruit in my pantry, and the other ingredients are pantry basics. If you would like to try using the fruit liquid instead of milk, then cut down the sugar slightly. Hope you enjoy this as much as I do!
Friday, March 20, 2009
Yummy Bean Soup
We all love quick, easy cheap meals! This one is great because you can buy the ingredients, place them in a plastic shopping bag, loosely tie the top (so you can re-use the bag), and put it in your pantry. Then, on a day when dinner needs to be NOW, just grab the bag and you are only about 5-10 minutes away from eating!
Yummy Bean Soup:
If you have an extra 5 minutes, put a batch of biscuits in the oven while soup is cooking.
This soup can easily be doubled.
Yummy Bean Soup:
- 1 envelope chicken noodle soup
- 1 can beans in tomato sauce (with or without pork)
- 1 can flakes of ham (the small round can)
- 1 Tbsp dried onion flakes
- 1 can mixed vegetables
- Mix the soup with 4 cups water and add onion flakes.
- Bring almost to boil while mashing ham into small pieces with fork
- Add all ingredients to soup mixture and simmer 5 minutes.
If you have an extra 5 minutes, put a batch of biscuits in the oven while soup is cooking.
This soup can easily be doubled.
Thursday, March 19, 2009
Shepherd's Pie Revisited
Some people have their own favorite recipe for Shepherd's Pie. Did you know that you can really let your imagination go to work when making this classic dish? Here are the layers you will need. In bottom of an 8x8 or 9x13 pan, put:
Call everyone for dinner!
This is a one-pot meal, and has meat and lots of vegetables. As a side, you could open a couple of cans of fruit and mix them together, or serve bread, buns, or a salad on the side.
- a layer of cooked meat. If meat is dry, mix it with gravy or a can of cream soup.
- a layer of cooked vegetables. If you have leftovers, use them. Otherwise you can drain a can of corn, peas, beans, whatever you have and sprinkle on top of the meat.
- a layer of mashed potatoes. If you have leftover cooked mashed potatoes, use them. If you want to quickly mix up some instant mashed potatoes, use them.
- top with a sprinkling of grated cheese, if desired.
Call everyone for dinner!
This is a one-pot meal, and has meat and lots of vegetables. As a side, you could open a couple of cans of fruit and mix them together, or serve bread, buns, or a salad on the side.
Wednesday, March 18, 2009
Quick Easy Cheap Meals: Why celery is a winner
Today's focus on Celery:
- an oft neglected affordable fresh vegetable
- crisp, sweet, juicy, delicious
- low in calories
- naturally reduces high blood pressure
- eat raw or cooked
- very versatile
- widely available
- quick easy snack to grab on the go
- packs well in lunch bags
- Cut off root end, split into separate stalks
- Wash celery well
- Package clean stalks in aluminum foil, 3-5 stalks per foil bundle
- Keeps well in fridge several weeks this way
- Eat raw as a stand-alone or add to salad
- Use to scoop up hummus
- Fill stalks with cheese or nut butter
- Chop and saute and add to meatloaf or lasagna
- Chop and add to favorite cole slaw recipe
- Saute celery and onions and add to omelet or quiche
Tuesday, March 17, 2009
Taco in a Bag
Taco in a Bag:
This is one of my all-time favorites. My daughter came home from school with this idea after the canteen at school started serving this every Wednesday.
This is one of my all-time favorites. My daughter came home from school with this idea after the canteen at school started serving this every Wednesday.
- Here's what you need:
- a single-size bag of doritos or tostitos or taco-style chips for each person.
- Taco ingredients such as seasoned ground meat or tvp
- chopped tomatoes, onions, cucumbers, lettuce (whatever you have)
- sour cream
- grated cheese
- salsa
- black olives
- Directions:
- Carefully slit open one long side of each bag and let each person slightly crush the taco chips in their bag. Then, open up the bag, and spoon your favorite taco ingredients into the bag, on top of the chips. Stir gently to mix and eat right out of the bag!
Monday, March 16, 2009
Quick Easy Cheap Meals: Haystacks Unlimited
The traditional haystack consisting of a pile of rice topped with a variety of tasty additions is the inspiration for this post. Here are the parts we need: something to make the stack out of. That could be rice, pasta, potatoes, couscous, bulgur, barley, etc. These are all cheap and healthy and the toppings are quick and easy. Let your imagination run wild: pineapple, chow mein noodles, chopped nuts, chopped veggies such as red pepper, cucumber, sauteed onions, celery-raw or sauteed, any leftover cooked veg, chopped apple, raisins, grated cheese, leftover cooked meat, etc. Choose a sauce that goes with your creation. Maybe tomato sauce for pasta; honey-garlic sauce for rice; mushroom sauce for barley, etc.
This meal can actually fall together very quickly and easily, even on a minute's notice. First, get your water boiling for cooking whichever food you choose for the main stack. While that is happening, raid your fridge and pantry for possible toppings. Serve them in separate bowls and line it up on the table like a salad bar. Serve each family member a stack of the main ingredient and then let them top it as they like!
This meal can actually fall together very quickly and easily, even on a minute's notice. First, get your water boiling for cooking whichever food you choose for the main stack. While that is happening, raid your fridge and pantry for possible toppings. Serve them in separate bowls and line it up on the table like a salad bar. Serve each family member a stack of the main ingredient and then let them top it as they like!
A little at a time
Quick Easy Cheap Meals: Most of us know the benefits of cooking a lot of meals on one day of the month and then freezing for later use. This is a great plan to follow and can save lots of time and money, and be very quick as well. This is an excellent plan, and I highly recommend following it.
However, there are some circumstances where this doesn't work very well. These circumstances may be:
Here are 3 examples of preparing food to use later "a little at a time."
However, there are some circumstances where this doesn't work very well. These circumstances may be:
- You don't have enough money to shop for 1 month's worth of food at one time
- You don't have a day in the month to commit toward cooking and freezing
- You don't have the freezer space to store the frozen food
- You don't have your hands free to start a big cooking day
Here are 3 examples of preparing food to use later "a little at a time."
- You are cooking rice for supper tonight. Cook an extra cup or two and put it in the fridge to use in a few days or in the freezer for quick use on a night you're too busy to cook rice. For example, if you have steamed rice today then you can have fried rice in a few days. Or you could make a rice salad. Just add some chopped fresh veggies and Italian dressing. Let stand for a couple hours in the fridge for flavors to blend and voila!
- Soak some dry beans overnight (or use the quick soak method) and cook them until soft. Since this is a fair amount of work, soak some extra. Take them out of the pot just before the rest are cooked. (Freezing helps soften beans so you want to slightly under-cook them before freezing.) What can you do with these beans later? Take them out of the freezer. If you have time, let thaw. If not, heat up a pan and add a little oil. Throw in the beans and break up as they thaw. Add chopped onion and maybe some garlic. Mash if you like. These refried beans are wonderful in tacos or as part of a hearty salad.
- You are washing and cutting carrots for tonight's meal. Wash and cut a few extra and put in a container in the fridge. Makes a quick snack or the start of a side dish for another meal. (You only have to get out the peeler once and wash it once instead of twice)
Wednesday, March 11, 2009
The Ground Beef Short-Cut continued:
1c of pre-cooked ground beef, frozen until needed, can go a long way:
Besides the two options mentioned in the previous post, you can also use it to:
1c of pre-cooked ground beef, frozen until needed, can go a long way:
Besides the two options mentioned in the previous post, you can also use it to:
- Add to pasta sauce and serve over spaghetti
- Use to fill tacos; along with other fillings you have
- Add it with a can of tomatoes, leftover veggies, and some beef broth to make hamburger soup
- Thaw it in microwave while mixing some instant mashed potatoes. Then layer the following in a 8x11 pan: ground beef, can of corn, hot mashed potatoes, cheese sprinkled on top (optional) Heat to melt cheese and serve.
- Cook some macaroni while defrosting cooked frozen ground beef in microwave. Add the following together: macaroni, can of peas, ground beef, cream of mushroom soup, a little milk (1-2 Tbsp). Season with a dash of garlic powder. Serve with biscuits or carrot sticks.
- The possibilities are endless, really. It would be nice to hear some entries on this one by our readers. (Hint, hint.)
The ground beef short-cut
This trick is one of my favorites. With only a little bit of advance time, you can be meal-ready for several meals later. Here's how it works:
1) Next time you shop for ground beef, buy an extra couple of pounds.
2) Fry this up with some onions and garlic (or whatever you like), and after draining and cooling, freeze it in 1 cup portions.
3) On a day you need a quick easy cheap meal, choose one of the following:
A) Quick chilli soup:
Add ONE of the following to the pot:
You can increase quantities for larger families. Or you can make enough for chili soup tonight and then put the leftovers in the fridge to pack in thermoses for lunch or to serve with cornbread on another night this week. If your soup ends up really thick and chunky, you can serve it up in tortilla shells or as a topping for mashed potatoes, rice or noodles on another night.
B) Homemade Hamburger Helper
Put the following into a frying pan, cover and simmer until all liquid is absorbed. Partway through cooking, open lid and break up the ground beef:
1) Next time you shop for ground beef, buy an extra couple of pounds.
2) Fry this up with some onions and garlic (or whatever you like), and after draining and cooling, freeze it in 1 cup portions.
3) On a day you need a quick easy cheap meal, choose one of the following:
A) Quick chilli soup:
Add ONE of the following to the pot:
- Tomato soup + 1 can water for each can of soup OR
- Canned tomatoes + the liquid in the can
- Canned mushrooms
- Canned beans (kidney, garbanzo, lima, etc.)
- Canned corn
- Chopped sauteed onions/garlic/celery
- Chili powder, cumin, parsley, etc.
You can increase quantities for larger families. Or you can make enough for chili soup tonight and then put the leftovers in the fridge to pack in thermoses for lunch or to serve with cornbread on another night this week. If your soup ends up really thick and chunky, you can serve it up in tortilla shells or as a topping for mashed potatoes, rice or noodles on another night.
B) Homemade Hamburger Helper
Put the following into a frying pan, cover and simmer until all liquid is absorbed. Partway through cooking, open lid and break up the ground beef:
- 2 cups water, 1 cup rice, 1c frozen cooked ground beef, 1 can tomato or cream soup, veggies of your choice.
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