Category: Budget Friendly

Posted in Budget Friendly

Frugal Fridays: Egg Salad Sandwiches

Posted on by Northerly Nosh

This is a very easy and quick recipe, not to mention cheap!

Egg Salad Sandwiches

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Serves 4

6 eggs hard boiled and chopped – FREE (since we have laying hens)
2-3 tablespoons of Miracle Whip mayo (Miracle Whip can be frozen) – $.36
1 tsp. of mustard – $.02
1/4 tsp. paparika – $.06
Salt and Pepper to taste – $.02
1/2 cup green onions (if you prefer) – $.37
8 slices of bread (cost depends on your choice of bread) (I like white bread for my egg salad) – $.61

Total Cost – $1.44
Per Sandwich – $0.36

Prep Day: Make the hard boiled eggs – Preheat oven to 325 degrees. Place desired number of eggs in a regular or mini muffin tin and bake for 30 minutes. Remove eggs from oven and, using a pair of tongs, immediately transfer the eggs to an ice water bath. Allow to cool down for at least 10 minutes. Chop eggs. Mix all ingredients together, adjust ingredients for taste and place in freezer container till needed.

Serve Day: Thaw egg salad and place desired amount between 2 pieces of bread.

Or

My friend and her mom growing up used to freeze egg salad sandwiches. They would individually wrap the sandwiches and bag them before freezing. When they wanted any they would take as many as they wanted from the freezer, butter the outsides and grill them like grilled cheese sandwiches. By the time the outside was toasty looking at the inside it still had a bit of a chill. It was a nice combo.

I usually serve fruit and green salad with these sandwiches.

Posted in - Pork, - Poultry, Budget Friendly, Holiday Good Eats

Frugal Fridays: Cajun Jambalaya

Posted on by Northerly Nosh

In honor of Mardi Gras season enjoy this lovely yummy Smoked Sausage Jambalaya recipe!

Cajun Jambalaya

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Serves 8

4 big yellow onions chopped fine – $1.75
about 8 cups water – free
4 cups rice – $1.99
1 bell pepper, chopped – $1.39
2-3 banana peppers, chopped (optional if you want a hot jambalaya) – $.80
3-5 crushed garlic cloves – $.40
2 bundles green onions, chopped – $1.50
About 1lb. smoked andouille sausage, chopped – $4.99
3 large chicken breasts, cut up – $4.00
salt, pepper, red pepper, onion powder – $.15

Total – $16.97
Per Serving – $2.12

Prep Day: Brown your sausage and chicken and put them on the side. Cook down the yellow onions & garlic constantly stirring (add a little water if necessary so it doesn’t get dry in the bottom of the pot) careful not to burn. Place cooled meat and onion garlic mixture in quart sized freezer bag. Place chopped peppers and green onions in another small freezer bag. Place rice in another freezer bag. Label a gallon freezer bag, place all small freezer bags in it, and freeze. Make a pantry bag of these seasonings salt, pepper, red pepper, onion powder.

Serve Day: Put sautéed meat mix in a stock pot. Then add your water (add enough water to cover everything). Season to taste and cook everything until your meat is good and tender. About 15 minutes before you’re going to add your rice put in the peppers and green onions. Add rice and bring to simmer for 15 around minutes or until the rice looks to be getting cooked. Take a big spoon and turn the rice over once(you only want to bring the bottom to the top). Leave over low heat until your water is all out and the rice is tender. You’ll have your Jambalaya. Serve it with french bread and a salad.

Posted in - Pork, Budget Friendly

Frugal Fridays: Blue Cheese Stuffed Pork Chops

Posted on by Northerly Nosh

Blue Cheese Stuffed Pork Chops

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Serves 6 (serving size: 1 stuffed pork chop and 4 pear wedges)

6 (4-ounce) boneless center-cut loin pork chops, trimmed – $8.97
3/4 cup (3 ounces) crumbled blue cheese – $1.79
1/2 + 1/4 teaspoon kosher salt, divided – $.05
1/2 + 1/4 teaspoon freshly ground black pepper, divided – $.05
2 1/4 teaspoons olive oil – $.11
2 1/4 teaspoons butter – $.07
1 1/2 ripe pear, cored and cut into 24 wedges – $1.50

Total Cost – $12.54
Cost Per Servings – $2.09

Prep Day: Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Freeze in a single layer in freezer bag.

Serve Day: Thaw. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.