A recent blogger asked, “What Is Your Favorite Frugal Food?” and the first thing that came to mind is the tuna salad I just whipped up this morning. It is inexpensive, tasty and simple.
1 1/2 cups of pasta
1/2 cup celery chopped
1/4 cup onion chopped
1/2 cup light mayo
1 can or pouch of tuna
Cook pasta as instructed. Mix celery, onion, mayo and tuna. Drain pasta and rinse pasta in cold water. Add salt and pepper to taste (I used seasoned salt and seasoned pepper).
The gang was all here for Thanksgiving! We enjoyed a nice turkey (cooked breast side DOWN), stuffing, broccoli salad, broccoli and cheese (request from DS), yeast rolls and apple pie à la mode for dessert! A few days later and we are ready to make turkey barley soup with the carcass, a family favorite. This recipe is great for someone that has or took home a few leftovers.
Leftover Turkey Casserole
1/2 cup of leftover turkey
1/2 cup of gravy (leftover or jar)
1/4 cup sliced mushrooms (baby portabellas are delicious in this dish)
1/2 cup cooked egg noodles
2 TBS buttered crumbs
Preheat oven to 375º F. Saute the mushrooms in a tbs of butter. Cut up turkey into small pieces, add gravy, mushrooms and cooked and drained egg noodles into buttered ovenproof dish. You can add the bread crumbs to the pan you sauteed the mushroom in to ‘butter’ them. Sprinkle crumbs on top of the mixture, cover and bake for 20 minutes.
Yes, you can expand this recipe easily for more than one or two!
Hillbilly Housewife has a fantastic and simple way to make bread sticks. This recipe can be easily adapted to use herbs of your choice such as an Italian mix or rosemary mixed in the dough. Yumm!
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon dry parsley (optional, for decoration)
- 1 tablespoon baking powder
- 1 cup milk
- 1/2 cup margarine (1 stick)
- 1 more teaspoon garlic powder
- 1/2 teaspoon salt (optional)
These are good and easy and they get eaten up so fast that you may have to make a double batch.
Go to her website for the the directions.. http://www.hillbillyhousewife.com/garlicbreadsticks.htm
Various sized eggs
This is my son’s favorite meatloaf, although we all enjoy it. You control the heat by using hot, medium or mild salsa. Always moist and flavorful, this healthy recipe can be made for a family of four or you can cut it down for one or two. (I will put the proportions for 1 or 2 servings in parentheses.) This can also be made into patties and frozen for individual servings. Note: For singles and couples, I recommend small eggs for cooking. It is the perfect proportion for cooking smaller meals. You can use an 3 TBS of egg substitute, equivalent to a small egg, if you prefer.
- 1 lb of lean ground beef (1/2lb)
- 4-6 oz of salsa or picante sauce, hot or mild (2-3 oz)
- 1 egg (one small egg)
- 1/8 cup bread crumbs (1 TBS)
- Mexican blend shredded cheese or your choice for topping
Heat oven at 350º. Mix all ingredients until bound together and mound into loaf shape in the middle of an 8×8 pan. Bake for approximately 45 minutes (check at 30 minutes for smaller proportions). Remove from oven and add cheese to top, return to oven until melted, a couple of minutes.
This recipe reheats nicely in microwave.
On any given day, I don’t know if I am cooking for two or more for dinner. Tonight, with a slightly delayed meal, we had three of us.
Inspired by a video posted by my favorite Pampered Chef Lady, I threw together a delicious quick menu this evening. I had some huge chicken breasts that I cut in half like a fillet. I basted them with olive oil and seasoned with cracked pepper with garlic (a Pampered Chef seasoning from last year if I remember correctly). Dear hubby grilled this on the gas grill outside, but it could easily be cooked on an indoor grill. I served this with risotto tossed with some basil pesto, a dash of seasoned salt and slices of cantaloupe.
This was a quick, elegant meal that is flexible for a one, two or more!