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Quick Meals To Take To Work

I work two full time jobs! I generally only have minutes per day to prepare and eat food. I'm getting really tired of eating quickly prepared ham sandwiches for every meal. What are some ideas for a grab and go meal that I can keep all day and eat for late lunches and dinners? Help!

Owen from Seattle, WA

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Apple Noodle Kugel Recipe

Many years ago, The New York Daily News featured a cooking column by Ella Elvin. One of my favorites was a recipe for Apple Noodle Kugel. I've misplaced the recipe, and nothing else that I've tried comes close to it. With the upcoming Jewish Holidays, I need help! Does anyone out there have Ella Elvin's recipe? Thanks so much!

Sharon from New York, NY

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Cajun Butter Sauce for Shrimp

Does anyone have a recipe for Cajun butter sauce used for shrimp?

Sabrina from Council, N.C.

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My Frugal Life
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Using Asafoetida

Also Known As:

Giant fennel, devil's dung, asant, food of the gods, hing, and stinking gum.

Description:

Asafoetida is native to Iran. The spice is made from the dried resin like gum that comes from within the stem. When made into a ghee the smell and flavor will resemble sautéed onion or garlic. Some special diets and India don't eat onions and garlic, for these diets this spice is used as a substitute.

Uses:

This spice has a strong pungent odor but when heated in oil, to make a ghee, the flavor will become much more pleasant and taste and smell similar to sautéed onion or garlic. Good in vegetarian cooking with legumes or vegetables like cauliflower.

Storage:

Must be stored in airtight containers, asafoetida has a pungent odor and can contaminate other spices stored near by if not stored properly.

Interesting Facts:

A common know fact around the Texas/Mexican border is the smell of asafoetida is attractive to the wolf. Often used as a digestive aid to reduce flatulence, small amounts will be added to lentil dishes not just for it's flavor but for its digestive aid properties.

Asafoetida

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Condition Your Grill With Oil To Prevent Sticking

Tired of food sticking to your BBQ grill? Try this. Heat your grill on high and let it get hot. Use a 2 inch brush and small dipping bowl with about 1/4 inch veg oil. Dab brush in veg oil, get excess off by using the edge of the bowl and wipe along the grate as if painting. It may get hot getting the back edge. Now you're ready to grill. Do not clean after cooking. The next time you grill, heat up the grate and use a wire grill brush after it is hot. The old stuff will come off easy and redo the brush and oil thing before grilling. The more you do this the more your grill will be conditioned. BTW, I never clean the wire brush. The oil starts to gather on it, helping with the conditioning of the grill.

Source: Discovered this on my own.

By Fred from CA

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Saving Money on Breakfast

Breakfast is the most neglected meal of the day. Here are tips for saving money on breakfast items as suggested by the ThriftyFun community?

Make Sure Kids Have Breakfast Before School

Especially for children, breakfast is important. Make sure your children have a good breakfast before they leave for school. I use to set the breakfast table before I went to sleep so it would be ready and not as rushed in the morning.

Generic Oatmeal is inexpensive and will hold the children until lunch. Put raisins in it and it will cook up nicely in the microwave without boiling over.

When you make pancakes or waffles, make a lot and freeze some to heat in microwave (pancakes) or toaster (waffles) for a special change. (Premade ones purchased in the store are much more expensive and you can substitute whole wheat flour for part of the flour in the ones you make.

Look for bargains in cereals and use coupons too. Just make sure the dates on top have a long away expiration date if you stock up. Do not purchase "junk" cereal with food coloring, sugar, etc. Whole grain Cheerios, mini wheats (with warm milk) , etc are much better for them. Do not skimp totally because it is an important meal. Whole wheat toast is as good nutritionally as cereal and my sons like a few slices of that in place of cereal too.

By Har'iet

Scrambled Eggs With Brown Rice

I get eggs from Costco carton and brown rice and make it in big batches on the weekend.

The egg and rice together gives me a good carb and protein balance and more interesting texture. Sometimes I throw hot sauce or soy sauce on there.

It's easy to mix up the ratio depending on whether it's going to be a physical morning (gym - more rice) or an office morning (more eggs).

By Dan

Hot Cereals

Hot cereals are always a good choice for us, oatmeal, steel cut oats, cream of wheat, wheat cereals, etc. We top it with brown sugar, maple syrup, milk, fruit, or a dip of ice cream. The best is chopped fruit and ice cream.

By Suzin

Make Your Own Flavored Oatmeal

If your kids will eat generic oatmeal or cream of wheat, let them put peanut butter and jelly (which you can get at any discount grocery) in it. You can also just add jelly to make flavored hot cereals like the peaches and cream. Or, for younger ones, you can use sugar free Jell-o powder (just a touch). They will eat it more if it has fun colors.

By Angelaunty

Raisin Rice and Sushi

I cook Sushi rice with raisins in it (you can cook up extra and reheat in the microwave) and then add a little milk and a little brown sugar. I also blend OJ, a banana (or raspberries when on sale at the Farmers Market) with a scoop of Vanilla Flavored protein powder.

By Deeli

Freezing Bacon

Any bacon users out there? I found the best-ever way to freeze and use it. I never have to throw out spoiled meat. One pound of thick-cut bacon takes about three feet of waxed paper; place a slice on the end of the torn off sheet. Fold it over to cover, add another. Repeat. This way, it's easy to use the individual slices of frozen bacon.

By Tomatohanger

Day Old Bagels and Muffins

We eat a lot of bagels and English muffins. We have found that if we buy them at the bread stores or "day old bakery/bread store" they cost at least half the price. English muffins here in Arkansas at Wal-Mart cost $2.60. We get them at the bread store for $0.80. Can't beat that! Also, those $3-$4 loaves of specialty bread usually cost $1-$1.25.

By Jess

Two Favorite Breakfasts: Pancakes and Oatmeal

We have two recipes that we use as standards. One is pancakes. We soak two cups of whole wheat flour in two cups of yogurt or buttermilk overnight. In the morning, add an egg, a teaspoon of salt, a teaspoon of baking soda and enough water to thin the batter the way you like it. Makes about 15 pancakes. We serve them with honey, homemade fruit syrup, sauteed apple slices, jam or homemade pancake syrup. With an egg on the side it is a fine meal.

The other standard I make just for myself. Bring to boil a cup of water, 2 tablespoons raisins and 3/4 teaspoon cinnamon. (I'm diabetic and this is supposed to help even out the blood sugar.) Stir in 1/2 cup old fashioned oats and a tablespoon of brown sugar, and cook about a minute. Let it stand 2-3 more minutes. Pour in a bowl and add a little milk. With either recipe, you're hardly spending any cash, and they taste wonderful.

By Coreenhart

Grits or Masa

Grits can feed 2 people on 1/3 of a cup of dry corn grits, boiled with 2 cups of water. Add a large chunk of Velveeta and cook in it for more protein. Also, masa meal can be cooked the same way, for a Mexican flavored breakfast. Either of these are great with a bit of salsa or picante sauce on them.

By Nance

Oatmeal for the Road

I start my day with a fruit shake using an orange, frozen banana pieces, and frozen strawberries plus some soy milk, stevia and soy powder. YUM

Save money on the follow up: I package my own serving size of oatmeal using the snack size zip bags. I use 1/3 cup quick cooking oatmeal, one Tbsp. ground flax seed, some raisins, and 1/2-1 Tbsp. cinnamon. When ready to eat it, I just put the contents in a glass bowl with some water and microwave it for 90 seconds. Add some honey and hit the road! Of course you can customize what you add to the oatmeal and still have a quick, cheap and filling start to the day.

By Caroljean

Day Old Bread and Oats

We buy day old discounted bread and keep it in the freezer. We can toast the bread, spread it with peanut butter, and have a quick breakfast. Also, it is more cost effective to buy the large size plain box of oats (the big round boxes). Then buy brown sugar, vanilla, a large box of raisins or other flavorings. You can get many more servings of oats this way rather than buying the prepackaged convenience size oats in the packets. You can customize the flavors and still have microwave convenience.

By Dibbs

Sausage Breakfast

On mornings when I need a little extra energy, I like to eat a 3-4 inch piece of smoked sausage in a piece of bread, left over biscuit, or a hot dog bun. I really like to braise it in a slice of yellow onion the night before and just heat it up next morning when I'm in a hurry. You can add a slice of cheese to it if you wish.

By Ceannze

Breakfast Sandwiches

My husband cooks scrambled eggs on the weekend, and then puts the eggs and a slice of cheese between toasted English muffins. We bag them and pop them in the freezer. Each evening we pull two out to defrost, and the kids take them along as they leave the house for school. Of course, sausage or bacon can be added before freezing, or a slice of tomato in the morning. They love these breakfast sandwiches! Tortillas work in place of the English muffins too.

By K/2

Have A Breakfast Menu

Our kids developed a breakfast menu which dad prepares for them:

We bake mini-muffins and freeze, we cook bacon and sausage patties and freeze (remove and microwave).
One daughter likes boiled eggs so we boil up a batch of those (especially when eggs are on sale).
When making waffles we cook up the rest of the batter and freeze for use at a later date.
We freeze our berries and use in yogurt topped granola.
We have unconventional breakfasts: macaroni and cheese or spaghetti, pizza, etc.
Use leftovers in omelets (grilled vegies, bits of meat).
Breakfast tacos: leftovers in a tortilla.

By Diana

Do you have any breakfast tips to share? Feel free to post them below.

Saving Money on Breakfast

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My Frugal Life: 106 Ways To Save In The Kitchen - Part 3

Don't grocery shop when you are hungry.

Don't grocery shop at convenience stores or drug stores where prices most likely will be higher.

Don't buy impulse items. Stick to your list. Avoid items on endcaps - they are usually priced higher.

Shop without spouse or children when possible.

Try to combine your grocery shopping with other errands to save on fuel.

I take a cooler with me, and my coupons in case I find an unadvertised special or meat reduced.

Watch store ads, and try to buy what is on sale and plan meals around them.

Spices can be frozen, if well sealed.

Don't fall for all those kitchen gadget TV ads. Most people who buy all those never use them.

Stale bread makes great croutons (just brush on butter and spices, cube it, broil it, let cool and I put in a zip lock baggie and freeze). Stale bread also makes good cheesy bread - add shredded cheese to the top and broil. Good for a snack or with tomato soup.

Never turn down zucchini You can make ANYTHING out of it.

If you buy a whole frozen chicken, it is usually cheaper than a cut up fresh one.

If you are not into making and baking your own bread or rolls, then buy the ones that are already made and frozen. I can get 6 loaves of frozen dough (for loaves) for $2.59. That is cheaper than buying 1 loaf of bread. You can bake them all at once, or one at a time.

Label your canned and frozen food with the name and date.

If your freezer is not completely full, fill it with a couple of milk jugs with water in them (3/4 full). Helps your freezer to use less energy. Same applies to your refrigerator. Less air space is less to cool.

Keep your kitchen clean, organized and decluttered so you are not buying more of what you already have. Store things in the proper environment-away from moisture or heat. If you need kitchen organization ideas, check out some websites or an RV kitchen (they have a place for everything in them.)

Time is money. So organize your kitchen to save you time. For example, in one area I have all my baking bowls, mixer, flour, sugar. When I bake, I am not running all over the kitchen. Another corner has the oatmeal, cereal and toaster for breakfast. I know where my items are at. If you get distracted while cooking, you will make mistakes and waste food.

When our knives get dull, I have my husband sharpen them. I have a friend who throws them away and buys more. I have had some of the same knives since 1980.

If you have a high water bill, or have to haul water, save water in the kitchen. Don't let the faucet just run. If you are waiting for it to get hot, stick a pitcher under it to water plants with, or brush your teeth with. When I was a kid my aunt used dishpans to wash her dishes with. When done, she would then dump the soap water down the toilet (house full of kids, so it always needing flushing) and the rinse water went to the garden or the houseplants.

Wimpy celery and peppers can be revived in cold water.

Recycle. I save glass jars for several things - one, they make great cups for husband while on the tractor (they have a lid, I can make the tea in them the night before and freeze, so it stays colder for him longer) and good containers to keep or freeze leftovers or to freeze produce. Plastic containers are great for lunches and storing craft items. Some areas pay for trash pickup by the bag, so this can save you in that area as well.

An inexpensive way to make kitchen curtain is out of kitchen dish towels. If you want to change your decor, just turn them back into dish towels again. (Real easy, just hem one end for the curtain rod, or sew on tabs)

Check out your local farmers market, or check the local paper for ads put in by farmers who have excess produce. Roadside stands can be a good deal also, but if in a touristy area, they can also be a rip off.

If you like plants in the house, grow inexpensive ones in the kitchen. Potato, sweet potato, red pepper and pineapple tops are all fun to grow, and are basically free since you eat the rest of the veggie. My kids also like to save avocado pits to grow as well.

This one I am always drilling into my kids - DON'T leave the kitchen while you are cooking. Usually after burning 3-4 things, they understand that one.

I keep a bulletin board in the kitchen to keep coupons, menus, and recipes on. At a glance you can tell if Thursdays supper is the same as the school lunch that day. I keep this above my baking area. I put my recipes in a plastic protector sheet hanging from it while I mix, so it serves dual duty.

If you are bad at planning menus, and great source is the website or newspaper where the publish the school or senior center menus for the week.

Save small pieces of meat and veggies for grilling. bake kabobs out of them. Just freeze till next time you grill.

Sometimes my husband will grill or smoke 1-2 weeks worth of meals at once. It saves charcoal and wood chips. We just freeze till ready to serve.

Don't call a repair man if your stove burner or heating element go out. These can easily be ordered and you can do it yourself, unless you have the type where they are sealed in glass.

Check out your local park department to see if they offer cooking or baking classes. Most do at a very reasonable price, and you get to eat what you cook! If they don't and you are handy in this area, then see what it takes for YOU to teach one. I taught such a class years ago (it was snacks for kids, a cooking class for kids) and make $4 for every student. I had 10 students, so $40 for a 3 hour class. Plus, the park department also gave me a free family pass to the pool good for 1 year.

If you don't buy the paper, check online for coupons. Some will even email you coupons you can print for free.

I have kids, and kids sometimes have unexpected company. So, I keep "cheap quick meal makings" on hand items such as the makings for spaghetti or chili hot dogs.

Make your own french fries and corn dogs.

Assign each family member their own color for the kitchen. We each use one cup all day long. Cuts down on dirty dishes.

Especially those with picky kids or husbands - if you are at a church dinner or event and see your kids or spouse eat something well - get the recipe. It beats making stuff they won't eat.

Get creative in the kitchen! Add rice to leftovers and stir fry, try new combinations to use up odds and ends.

Make sure you seal food well after it is opened to avoid bugs and freezer burn.

Source: Just ideas I have done throughout the years.

By April from NW Missouri

Editor's Note: To see the first two parts of this list, click here:

My Frugal Life: 106 Ways To Save In The Kitchen - Part 1

My Frugal Life: 106 Ways To Save In The Kitchen - Part 2

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Jess' Zucchini Bread

Ingredients

4 large eggs
4 cups shredded zucchini with the skin on
3 cups flour
2 1/2 cups sugar
1 1/4 cups vegetable oil
1 Tbsp. plus 1 tsp. vanilla
2 tsp. cinnamon
3/4 tsp. salt
1 1/2 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. baking powder
1 cup chopped pecans or walnuts

Directions

Preheat oven to 325 degrees F. Generously grease bottom and sides of 2 large loaf pans or 3 medium sized loaf pans. Beat eggs in a very large bowl. Add the remaining ingredients without mixing between additions. Beat all ingredients for 1 minute on low, scraping bowl often. Beat on medium speed for another minute. Pour into pans and bake for 1 hour and 15 minutes (you may have to adjust temperature and/or baking time depending on your oven and pans used. If toothpick comes out clean, it's done!) Remove from oven and leave in pans for 10 minutes. After 10 minutes, run down sides of pans and as far as you can uder the bread - gently - with a metal spatula. Invert bread on cooling racks.

I use zucchini out of my garden. I always have more than I can eat in the summer. I grate my zucchini and measure out 4 cups that I then put in freezer bags and freeze. When I get ready to make my zucchini bread, I thaw a package of the zucchini and add it to the recipe (don't drain the frozen zucchini!).

I usually make 3 medium sized loaves and give them for Christmas gifts. This is the most requested dessert bread recipe that I have! Enjoy!!

By Jessica from Greenbrier, AR

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Easy Rice A Roni Chicken Dinner

Ingredients

1 box chicken flavored Rice a Roni (store brand is ok)
1 can chunk chicken (may use left over chicken)

Directions

Cook rice dinner according to directions. Add chicken and you have a quick dinner! Get creative and add leftover vegetables. If you want a saucier dish, a package of clear chicken gravy cooked according to directions, or a can of cream of chicken soup mixed with a half a can of water works well.

This is a standby at my house. So easy when company shows up!

By Jenny from Nixa, MO

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No Bake Chocolate Oatmeal Cookies

Ingredients

1 stick butter
1/2 cup milk
1/2 cup cocoa
2 cups sugar
1/2 cup peanut butter
3 cups quick oats

Directions

Stir together butter, cocoa and sugar. Bring to boil and cook one minute. Remove from heat and add peanut butter, vanilla and oats. Stir well. Drop on wax paper and let cool.

I have had this recipe for years, don't remember where I got it

By Carleen from Little Rock, Arkansas

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Ma's Meatloaf

Ingredients

5 lb. hamburger
1 large onion
2 cups dry oatmeal or bread crumbs or grated raw potato
1 large bell pepper
1 can Campbell's tomato soup
salt
pepper

Directions

Mix all together. Wrap in foil or place on broiler pan (if dieting). Cook 300 degrees F 1 hour. Put catsup on top when you open the foil and allow it to cool overnight.

Serves 8 people.

By Bigmom from Eastern Seaboard

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Potluck Broccoli Salad

Cut up in bite size pieces: Fresh raw broccoli cucumbers, lots of tomatoes, red onions, bag of coleslaw cabbage,or any vegetable you like and add to 1 cup of mayo or so with 2 Tbsp. of sugar-sweeten to taste. Add cooked bow tie pasta and summer sausage to spice it up. Sprinkle with shredded cheddar cheese and bacon crumbles, croutons, little bit of black pepper.

Source: My own homemade famous recipe perfect for Church gatherings, sporting events, BBQ's, tea parties.

By Cheryl from Texas

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Overnight Coleslaw

Ingredients

1 head cabbage, shredded
1 green pepper, chopped
1 onion, chopped
2 stalks celery, chopped

Dressing:

1/3 cup vinegar
1/2 cup water
1 cup sugar
1/4 tsp. celery seed
1/4 tsp. mustard seed
1/2 tsp. salt
1/2 tsp. turmeric

Directions

Mix cabbage, pepper, onion and celery. Mix all dressing ingredients together in saucepan. Bring to a boil. Cool. Pour over cabbage mixture. Let stand overnight in refrigerator.

By Robin from Washington, IA

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Glazed Ham Loaf

Ingredients

1/2 lb. ground ham
1/2 lb. ground pork
1/2 lb. ground beef
1 egg
1/2 cup milk
1/2 cup cracker crumbs
1/2 cup tomato juice
salt, to taste

Glaze:

1/4 cup vinegar
1/4 cup water
3/4 cup brown sugar

Directions

Mix meat mixture together and shape into 1 or 2 loaves. Cover with glaze which has been boiled for 3 minutes. Bake 1 1/2-2 hours at 350 degrees F. Baste often.

By Robin from Washington, IA

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Broccoli Corn Bake

Ingredients

1 can cream style corn
1 package frozen broccoli (10 oz.)
1/4 tsp. chopped onion
10 saltine crackers, crumbled
2 Tbsp. margarine, melted
salt and pepper
1 egg, beaten
2 Tbsp. butter
6 saltine crackers crumbled

Directions

Mix all except 2 Tbsp. butter and 6 crackers, together. Put into 1 quart buttered casserole dish. Top with crackers and butter cut into pats. Bake at 350 degrees F for 25-40 minutes, uncovered.

By Robin from Washington, IA

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Sausage Brunch Casserole

Ingredients

1 lb. sausage, seasoned, cooked & drained
1 can evaporated milk
1 1/2 slices bread, broken in small pieces
5 eggs
2 cups grated cheddar cheese
salt and pepper, to taste

Directions

Beat eggs and milk slightly; add rest of ingredients. Pour into a 9x9 inch greased pan and cover with foil. Refrigerate overnight. Bake the next morning at 350 degrees F for 45 minutes. Serve hot. may be heated up later in the microwave.

By Robin from Washington, IA

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Real Dutch Butter Cookies

Ingredients

1 1/2 cups sugar
1 cup butter
1 egg
2 1/2 cups self-rising flour
1/4 cup regular flour
1 tsp. vanilla or 1/2 tsp. grated lemon rind

Directions

Preheat oven to 350 degrees F. Mix sugar, butter and egg. Add vanilla or lemon rind and sift self-rising flour into the batter. Mix well and chill dough for at least one hour in the refrigerator. Roll out on a well-floured board and cut with various cookie cutter, about 1/4 inch thick. Place about 2 inches apart on an ungreased cookie sheet. They spread some as they bake. Bake 10-15 minutes, until golden brown. Take off the sheets at once with a spatula as they stick when they are cool. Put them on foil or waxed paper to cool. When completely cooled, store in air-tight container.

By Robin from Washington, IA

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Crafting for Fun and Money!

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ThriftyFun Recipes - September 22, 2008

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