But another night of ground beef?
We had spaghetti last week, and meatloaf was too similar to the cabbage rolls. I spotted this retro recipe in my 1940's Everyday Foods book.
Well, I knew I wouldn't be adding EXTRA fat to this ground beef, no matter how tasty it would be! Instead, I increased the ground beef to almost 3 cups and added a shake of dried parsley, dried minced onions, and a leftover piece of low carb toast.
I shaped each hamburg steak into an oval. Since I didn't have an onion, I topped the whole dish with 1/3 of a bag of frozen onion and pepper slices (from Kroger's 10 for $10 sale). These are a frugal extra I add to eggs, fajitas, and sausage. I'm always trying to squeeze in 5-a-day!
My family loves soup. No recipe here, just a simplified method of making pureed soups. (Here's the full Martha Stewart version.)
I do boil the woody ends in the broth first, because I think they add a "green" note that stretches the asparagus flavor. Just remove them before adding the leftover spears!
Most pureed soups use a potato for thickening; I used a handful of last night's cauliflower. At the end, I add one cup milk for every two cups broth. Save the green tips to float atop each serving.
- less than a pound of lean ground beef, $1
- 1 cup milk, .15
- 1/3 bag mixed peppers and onions, .35
- 1/2 jar mushrooms, .50
- 1/2 lb Florida strawberries, .65
- Spices, asparagus, and broth previously accounted for
Total cost: $2.65, or 66 cents per person.
The hamburger steak received a big thumbs up from my husband! However, my worthy competitor Amy undercut our thrifty meal with her 40-cent breakfast-for-dinner. Drats! Now I'm craving French Toast.
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