***Please be advised that Mother Connie will not be posting here for a week or so. Life has become chaotic and we need to step back and take a deep breath. Here’s hoping you recognize YOUR need for self care, too!
Before long we’ll be back with some great food ideas that will be kind to your budget!
Kay the Gardener was so kind as to send a huge amount of tips for those of us who must cook frugally! We continue with her hints:
SIDEBAR: I made every effort to match Kay’s fonts to Mother Connie’s. It did not work so we present her ideas AS IS with our gratitude for her generosity. END SIDEBAR.
“Sample Menu Plans –
Breakfast – I serve Oatmeal & Cream of Wheat during the week, with various toppings of raisins, cran-raisins, nuts, chopped dried fruits etc. For weekends, egg dishes for speed, pancakes or French toast for leisure. There is also juice or fruit, plus small serving of cheese or peanut butter on crackers, toast or muffins for protein. I save instant breakfast & cold dry cereals for occasional treats or emergencies.
Lunches – I have cheese, peanut butter & jelly or tuna sandwiches, plus soup & fruit. Sometimes I have leftovers from an earlier dinner, but in smaller portions.
If I am away from the house, I pack a sandwich & fruit & crackers.
Dinners – They have a pattern of Starch + Protein a la carte + another Veggie, plus Salad/Soup. Or Casseroles, Stir-frys, Stews… = 1 pot dishes.
I find that for proteins, the larger the piece, the more expensive. For example a serving a portion of 4-6 oz of roast, vs 2-4 oz of 1/2” – 3/4” pieces in stir fries.
With veggies, it is the opposite – 1 large serving vs many more in mashed form, such as a baked potato vs mashed potatoes…
I also try to add something fresh to leftovers, so it doesn’t seem like eating the exact SAME THING all the time.
1A) A dinner of thick-cut ham slice, with sweet potatoes/yams & apples or peaches + Green beans in separate pot, + Salad.
1B) Cut up leftover ham into bite-size pieces, serve with mixed veggies, adding leftover green beans & new onions, celery, carrots, etc in the stir fry, over rice + egg drop soup.
2A) Baked chicken (whole cut into pieces or quarters), baked potatoes, sauced carrots/celery dish, baked apples, all done in 350 degree oven…
2B) Cut leftover chicken into bite-size pieces, add to barley with carrots/celery & fresh onions. Cook on stove about 1 hour. Can serve dry or add chicken stock for soup, depending upon how much leftover food you have for dinner. Serve with biscuits, cornbread, potato rolls etc for something different.”
Kay, you have really given us a great many good ideas and we appreciate everything so much!
Those of us who depend on EBT cards for WIC or SNAP; those who frequent food pantries; those who use food commodities all understand how important it is to figure out the best ways to manage those food dollars!
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