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I have a new favorite sandwich that is more economical than my favorites of the past. Our garden is winding down as the weather cools, and we are bringing in tons of veggies. When the freezer was full, I wondered what to do with all those peppers and onions. This was a quickie solution, and it was amazingly satisfying!
Saute the peppers and onions until soft. Mix in one egg and scramble it until lightly done (don't let it get hard). Spread both slices of bread on one side with light mayonnaise and then pile on the eggs, peppers, and onions. Eat while still warm if possible.
By Coreen Hart from Rupert, ID
I got this from my Dad who made it during the Depression. Beans are protein rich, and with the grain in the bread make a complete complex protein!
Place beans and ham piece in slow cooker or Dutch Oven. Fill with water almost to the top and heat on high until simmering. Turn down until it's slow cooking for 2-4 hours or until beans are tender. Butter 1 slice bread and pour beans and sauce mix over. Enjoy! (You can add onions, but I am allergic).
Then the next day, add more water and some rice-any rice-and some barbecue or Cajun seasoning for red beans and rice. Then with the leftovers, add ground beef or chicken for dirty rice.
The 1st day's cost is about $4.50 for everything, about 50 cents a serving.
The 2nd day's cost is only about .65 total, so it's about 10 cents a serving.
The 3rd day's cost is about $2.00 so it's less than 35 cents a serving. That's 3 days (and you'll probably have some leftover for the freezer) for less than $1 per person total!
|Time:||5 Minutes Preparation Time|
3 Hours Cooking Time
Source: My Dad
Spread butter or mayonnaise on one side of each slice of bread. Mash avocado in a small bowl and evenly spread onto unbuttered side of two of the bread slices. Evenly sprinkle the basil on top of the avocado, top with tomato slices and then top with remaining bread slices butter side up.
Place sandwiches in a medium heat preheated skillet or on a medium heat preheated grill. Cook the sandwiches for 3 to 4 minutes on each side or until both sides are golden brown.
By Ann from Richland, WA
This crunchy veggie sandwich is great on a hot summer day or any time that you want a light meal.
My Favorite Sandwich: It's a tie between a Mill Valley sandwich and a tomato sandwich. With Mill Valley (apparently a town in California where it originated), you use a very moist whole wheat bread, preferably home made.
For those of us who are struggling with special diets (or if you're just plain vegan) this makes for a yummy (but messy) sandwich.
A lady I used to know, told me a great way of getting your daily intake veggies. She said a lot of the time, she might not have the time to have a salad.
Many, many years ago I spent a few weekends with a schoolmate who lived on a farm in Holly Hill, FL. Her mother would fix these sandwiches on large slices of homemade white bread and we would picnic beside a nearby ditch (we called it a "canal") and imagine our future.
Cook vegetarian hot dogs per instructions on package, let cool. Chop or mince hot dogs to your liking and mix in mayo, along with any other condiment(s) of your choice (mustard, relish, ketchup, onions, olives, etc.).
In a small mixing bowl, combine the first eight ingredients; beat until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Cover and refrigerate for up to 2 hours.
Basically, you take marinated carrots, pressure cook them (steaming might work) until soft and place into hot dog buns with all the fixin's (kraut, onions, mustard or whatever you prefer).
Wrap each tortilla in a paper towel and microwave for 15 seconds, or warm in a cast-iron pan on low. Spread 1 tablespoon cream cheese over each tortilla, add carrots and lettuce, and roll.