Posted in Budget Friendly

Budget Friendly Bits: Breakfast for Dinner – Waffles

Posted on by Northerly Nosh

Under $5: Breakfast for Dinner – Waffles

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I used Trader Joe’s Buttermilk Pancake and Baking Mix to make these. I think it’s one of the better mixes out there. I have made waffles from scratch before, and they were good. And maybe they even cost less than the $2 that it cost me to make 8 large waffles from the mix. And, I’m sure I’ll make them from scratch again soon. But, sometimes the mix in my cupboard is more convenient.

To freeze your own waffles: Make waffles using a mix or your favorite recipe.
Cool waffles completely on a cooling rack. Place waffles first between sheets of wax paper and then into a freezer bag. Place waffles in your freezer.

To eat homemade frozen waffles: Take waffles out of freezer. Microwave waffles for about 20 seconds/waffle. I find that this speeds up the toasting process so the waffles don’t get too crispy before they get warm enough in the toaster oven. If you like your waffles really crispy, you could skip the microwave. Place waffles in toaster oven for about a two minutes depending on thickness of your waffle – thicker waffles will need a bit longer to warm up. Top waffles with fruit, butter, syrup, chocolate, ice cream… Enjoy!

My Budget Breakdown: $1.61 for 8 large waffles

Waffle mix (3.5 cups of 32 oz box @ $1.99/box) – $0.87
2 eggs (2 of dozen @ $1.71/dozen) – $0.29
Canola oil (1/2 cup of 1 liter bottle @ $3.79/bottle) – $0.45

That works out to $0.21 per waffle! The box says that this recipe makes 12 – 4 inch waffles, but mine are larger than that. This is definitely more budget friendly than boughten frozen waffles. I recently saw Eggos on sale for $2/box. I think you get 10 – 12 smaller waffles in there. It’s always good to have frozen waffles in your freezer for those days that you are in a big hurry.

Posted in Tips and Tricks

Tips & Tricks: Shredded Chicken

Posted on by Northerly Nosh

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Make the perfect shredded chicken in your Kitchen Aid mixer. Shredding chicken for BBQ sandwiches or other recipes can be really tiresome and time consuming. You’ll want the chicken to be hot to make sure it doesn’t harm the mixer. Use the paddle attachment for the perfect texture and you’ll have shredded chicken in just seconds. I’m positive you can also do this with pork and beef roasts.

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Shredded Chicken Burrittos

Makes 8 burritos

2 cups shredded chicken
1 oz. taco seasoning
14.5 oz. can of black beans, drained
1 cup shredded cheese
8 large flour tortillas

Prep Day: Mix taco seasoning with cooked, shredded chicken. Divide seasoned chicken, beans, and cheese among tortillas. Roll up, burrito style.

Freezing Directions: Wrap burrito in plastic wrap or wax paper. Place burritos in freezer bag, seal, label, and freeze.

Serve Day: Remove plastic wrap and heat in oven or microwave until heated through. Serve with salsa and sour cream, if desired.

Posted in - Pork, Breakfast

For Sunday Brunch: Phyllo Sausage Egg Bake

Posted on by Northerly Nosh

Make this excellent breakfast casserole ahead of time. It bakes up crisp, brown, savory and delicious!

Phyllo Sausage Egg Bake

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Serves 10 to 12

1 tablespoon butter
1 tablespoon olive oil
1 red bell pepper, chopped
1 onion, finely chopped
1 cup sliced mushrooms
1 green bell pepper, chopped
1 pound bulk ground Italian pork sausage
5 eggs
1-1/2 cups shredded Havarti cheese
10 ounce package frozen spinach, thawed and drained
1 cup ricotta cheese
1 egg
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme leaves
1/3 cup grated Parmesan cheese
24 (14″ x 9″) filo pastry sheets, thawed
1/2 cup butter, melted

Prep Day: In a large skillet, melt 1 tablespoon butter and olive oil over medium heat. Saute red pepper, onion, mushrooms, and green bell pepper until tender. Remove from skillet and set aside. In the same skillet, brown sausage until cooked through and no longer pink. Drain and return mushroom mixture to skillet.

In a medium bowl, beat 5 eggs well. Stir into the sausage and vegetable mixture in skillet; cook and stir over medium heat until eggs are set, about 5-6 minutes. Add Havarti cheese; remove from heat and let cool for 20-30 minutes. In another medium bowl, combine spinach, ricotta cheese, 1 egg, Parmesan cheese, basil, and thyme.

Unroll filo sheets and cover with plastic wrap and damp paper towel. Place one sheet in a 13×9″ glass baking dish. Brush with some of the melted butter. Add seven additional filo sheets, brushing each with butter. Spread half of mushroom/sausage mixture over dough. Layer and brush with butter eight more sheets filo dough. Spread with all of spinach/ricotta mixture. Layer and brush with butter four more sheets filo dough. Top with remaining mushroom/sausage mixture. Layer remaining four filo sheets on top, brushing each with butter. Score top of filo dough in a diamond shape.

Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months.

Serve Day: If frozen, thaw overnight in refrigerator, then bake uncovered at 350 degrees for 60-75 minutes until puffed and golden brown.