Amy and I have been cooking up a storm this week, and I, for one, learned just how lazy I've become in the kitchen. Loss leaders and a menu plan surprised my family with tasty, homestyle meals on a tiny budget.
As with yesterday's pepper-smothered steak and asparagus soup, tonight's menu uses what's left from my shopping trips:
- half bags of spinach and cauliflower
- diced tomatoes
- tomato sauce
My family observes a Lenten fast on Fridays. I found this retro dish from Nashville Seasons Cook Book for meatless inspiration:
Then I made a quick tomato-dill soup. The Tightwad Gazette recommends 1 six ounce can of tomato paste to four cans full of milk, but I whisked the leftover sauce and diced tomatoes with a cup of milk, 1 tsp. celery seed, and 1 Tbsp. dill.
- 16 oz cottage cheese, $1
- 3 eggs, .30
- less than half a bag frozen spinach, .50
- less than half a bag frozen cauliflower, .50
- remaining mushrooms, .50
- 1 cup milk, .15
- 8 oz remaining of tomato sauce, .50
- 2/3 can of diced tomatoes in juice, .30
Total cost: $3.65, or 91 cents per person.
(Though the recipe states that it serves 8, I'm including the whole pie as 4 servings.)
I see that the Aldi Queen made a hearty meal of mini meatloaves, broccoli and mashed potatoes tonight. Let me do the math and see who came out ahead as we wrap up our challenge...
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