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Lowering food bill; healthy frugal foods
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We grew brocolli which the bugs did not eat because they are bitter greens. I hated to throw away all those greens and just use the heads of brocolli so I cut up the greens and cooked them like collards. You couldn’t even tell. So yummy and I used the whole plant instead of just the heads of brocolliz
@Karen – We made the potato chips as you recommended this morning and they are yum! Thank you for the recipe. One question – is there a trick to make them bake evenly? We had to take them out 5-10 at a time as they crsped up (instead of taking them all out at once).
I also tried roasted potatoes with carrots and cauliflower and sprinkled on basil with olive oil. I am trying coconut oil next time. Yummy.
Do you have a tried and true quiche recipe? I don’t care for salmon, but love veggies.
Thanks!
Plus, what do you, or anyone else, use to sweeten plain yogurt?
We use fresh fruit in our plain yogurt. Bananas, berries, applesauce, avocados, or honey and almonds. I use it in fruit smoothies too.
We put honey on yogurt, and home made granola if I gave any made. I only buy whole fat Greek yogurt, my kids are skinny and it had 19g of fat in 1 cup. Plus they can eat 1/2-1c and be full unlike low fat, or whole fag plain (not Greek) yogurt. Sometimes we mix in a scoop of peanut butter or a scoop of strawberry jam.
my3boys, oh yes! I make quiche all the time. I happened to use canned salmon this time because I really needed to go to the store as we were out of produce. I mainly do crust-less quiche, but occasionally I will splurge for a pre-made gluten-free crust for the family and make a separate crust-less quiche for myself. For one quiche, I use 6-7 eggs and about 3/4 cup heavy cream as the base. Then I add in whatever else we’ve got: cheese, veggies, bacon, sausage, salmon, etc. Of course, the veggie quiches are the most economical. I wrote a blog post a while back on a dairy-free crust-less quiche that I made. Here’s a link: http://www.todayindietzville.blogspot.com/2012/05/frugal-veggie-filled-crust-less-quiche.html?m=1
I sweeten yogurt with stevia. One of the ladies on here suggested adding lemon juice and stevia to yogurt, and it is delicious. I normally do this for myself, but the kids are happy with just stevia-sweetened plain yogurt. We go through so much yogurt here! Probably 2-3 gallons a month! As a treat, I will occasionally sweeten their yogurt with raw honey.
@MountainMamma: Great! I’m glad you liked them. I always have some that are done more than others. We just eat them that way. 🙂 Probably, if I was to actually take my time and slice the wedges all exactly the same width, they’d get done together. But I’m always in a rush preparing meals.
Here is a delicious crust for quiche…shred 2 cups approx of sweet potato skins on, mix with coconut oil, press evenly into the bottom and up the sides, bake for 20 min on 450 or until browned. You can also use a 9×13 dish and add more sweet potatoes. Add all the above as Lindsey mentioned and then cook for 30 min on 350.
Thanks, Lindsey. I sweetened mine with honey (not raw) and frozen blueberries. Yum! I have stevia so I will try that next with lemon juice. Is that a fresh lemon? Just curious. Can’t wait to try the quiche. I don’t know why I’ve waited so long to make it myself. Duh.
Yogurt – we eat TONS here also, making it ourselves with raw milk. We use stevia to sweeten. We like it sweetened and then add any of the following = PB flour, cocoa powder, jelly, fruit, apples w/ cinn., stevia drops (comes in all sorts of flavors: grape, toffee, etc).
We make quiche all the time and love to freeze them. They are great then to take to a picnic lunch or when you need a quick dinner. My dh gets them in his lunch. I do the basic eggs and cream and will add any of the following mixing and matching. Pepperoni, home made turkey sausage, taco flavored beef, veggies, herbs, or just plain. We never add a crust to much prep and a lot of times we’ll take all those left overs which are not enough for one person to have for a lunch and make up a batch of different quiche for the freezer.
I wanted to also mention I don’t eat bread at all and I try to keep my family from it. For a picnic or dh’s lunches we have it around but we’ve found that taco shells are cheaper (in our area). So less ‘bread’ and cheaper on the budget.
Yes, fresh lemon juice, usually 1/2 a lemon is enough for me along with 2-4 drops lemon essential oil. It’s so good!!
I don’t eat bread at all and rarely buy GF bread for my family. Sandwiches are a thing of the past around here. For picnics we have Bento boxes and take snack-y type things. Boiled eggs and/or sliced turkey or turkey pepperoni are favorite proteins. I’ll also add some cashews and/or pumpkin seeds, cheese/yogurt, rice crackers, fruit and veggies. Everyone loves the variety, and these are just as economical as packing sandwiches, which are full of empty carbs and everyone is hungry again 2 hours later. We pretty much take an ice chest everywhere we go, so I never worry about anything going bad. I keep an ice chest in the back of the van, and it comes in handy all the time!
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