My Great Great Grandmother on my Mom's side had to use everything she had in the kitchen. Times were hard and as my Mom would tell me, "She could make something out of nothing and it was good." So her skills were passed down to my Mom and then her children.
I never thought about cooking much until I was out on my own and realized most of my friend's really did not know cooking basics and were buying a lot of frozen food and boxed items. They never cooked with spices and herbs and bought vegetables in cans and bags. So let me help you out today!
Sometimes the best meat deals are found at a local butcher shop or a family grocery store that does their butchering at the store. Seek these out and compare. If you're on a budget but, want meat protein then you need to look for certain types of cuts at cheaper prices. Look at inexpensive steaks that say rib cuts. Some areas have different names. These are tender cuts with some fat but, can be less chewy than a sirloin steak. If you are a person who eats huge meals this cut may not satisfy you. The key to making cuts good is using a meat pounder. This breaks down the tissue. Some people marinate to also get the same results. I pound out thick chicken cuts too. A piece that looks full in the center and generous can sometimes be tough in the middle or dry by the time it is done. Pound it a little.
Buy meats in anticipation to use left overs for another meal.
Outside of summer I rarely don't use left over baked chicken for chicken noodle soup. Take left over peas, carrots, celery and fresh spinach and add to the pot. Don't throw out left over vegetables! Another cheap left over trick for chicken or breakfast sausage is pizza! Take a jelly roll pan and line with tin foil. Roll out a $3 Pillsbury crust from a tube. Take pizza or leftover spaghetti sauce and get started! Taco seasoning mixed with the chicken is a hit along with pineapple toppings in my house. Chicken salad for lunch or work lunches is another option. Add celery and grapes to the mix. I can't eat iceberg lettuce but, I do buy baby spinach in the bag. I get a ton of salads out of this $3 bag and I add spinach, cheese and sometimes mushrooms to morning omelets. These toppings also mix with pizza. See the interchangeable recipes!
Spaghetti Sauce. There is just so many possibilities besides noodles. Extra chicken, makes chicken parmesan. Crush saltines or buy small can of panko and will have for a awhile. Pound chicken thin, lightly toss in egg wash and pat in crumbs.
Of course sauce and ground sirloin make a meat sauce. You will need to experiment with herbs to find your perfect mix. I use oregano, marjoram, basil, garlic, sugar to cut acid. Ground sirloin with chuck makes a good meat loaf. So if you buy extra meat you can freeze a meat loaf for another day. Meat loaf is extremely easy and makes good cold lunch sandwiches.
Another option for sauce is meatballs. You can make your own or buy a bulk bag. I can get a large bag at GFS for $10. I cook the meatballs in my stock pot. I drain most of the fat and add sauce. I make enough for about 8 sandwiches. Instead of my husband eating lousy lunch meat sandwiches he gets these once a month. Of course any sauce recipe goes great with a salad.
Salad. Iceberg and baby spinach go a long way. Eggs also go far. Get creative with salads. Left over cold peas are great in salad! Add hard boiled eggs, left over meat. Go Pittsburgh style and add fries on top! Of course add lettuce or spinach to sandwiches for extra nutrition. I love adding fresh spinach to soups towards the end.
I do a basic egg and pasta dinner. It is an old inexpensive recipe used in tough times. I use fettuccine noodles. First whip 2-3 eggs with salt, pepper, milk and I add finely chopped fresh garlic. Add grated parmesan or other cheese to mix. Cook your noodles. When you drain leave about 2 tablespoons of water in bowl. Don't put back on burner. Dump your mix on noodles and quickly toss. You don't want eggs to set. Add more salt or cheese to liking. Some people add bacon or chicken to noodles. Common to use bacon grease instead of water but, I prefer not to use extra fat.
Quiche is another easy often over looked dish. Maybe the name scares people! Quiche is basically eggs like a pie. Left over ham is yummy with onion, celery, salt and pepper and parsley. Just buy frozen pie shells and keep in freezer until needed. Quiche is awesome for breakfast or lunch and dinner. Serve with soup or sandwich at dinner for a more robust meal.
Also hard boiled eggs done on Sunday are a great way to get protein on the run in the mornings and better than potatoes chips for lunches.
Cheese. I try not to over indulge in this yummy fat. Sometimes the already shredded bag cheese is more expensive than just buying a block either at the coolers or at the deli. You can slice and grate your own. I find grating my own makes me use less.
Potatoes can be done in so many simple ways. Top chefs when asked what they want after working the line...Meat and boiled potatoes. My husband had no idea parsley potatoes existed. One of my favorites! Chunked boiled potatoes marinated in butter, parsley and salt. Of course you can fry small chunks in the morning too! ,
Mashed potatoes plus+pie crust, ground beef, vegetables=shepherds pie.
Vegetables. I have found going to a local vegetable market is the best way to save money. I can get several items for $20.00. If you have this option compare prices. I have a hard time with seeds. It does not deter me. I buy cucumbers and hull out the middle. When you slice it makes rings. Kids seem to think this is clever. I love fresh celery with a dash of salt. I actually love unadulterated vegetables. I grew up handed raw vegetables in the kitchen while someone was cooking. This was a good thing! My Mom takes a y peeler and takes off the stringy surface of the darker green celery. This is safer for kids and easier to chew. Add peanut butter to celery or apples. Great for lunch! Radishes are an old root vegetable with a little kick. I personally eat these when I have cravings. The crunch and kick seem to curb it. I think people get really caught up in having a huge dinner plate full of stuff. In the 1950's our salad plates were their dinner plates. It was also not uncommon to have a glass tray of vegetables on the table and a relish tray. I grew up with both and love!
Don't be afraid to buy a giant head of cauliflower or broccoli. Cut the stem, break off flowers and boil. So easy. Don't forget to buy onion to heighten dishes and great for cardiovascular health. Peruse the vegetables aisle and get creative!
Isn't this like a puzzle once you start brainstorming basic ingredients??? You can do a lot. Get yourself and family from eating out of boxes and bags. Seriously the research and articles about the sugar snuck into these shelved items is astounding. It is no wonder Americans crave sugar. Eat better and hit your budget with some creative planning. Good luck!
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