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Tuesday, January 29

Tuesday, January 29, 2013

Breakfast - eggs scrambled in drippings; tea w/splenda, gelatin, coconut milk
Lunch - salad (cabbage, onion, mayo, egg, mustard, vinegar, splenda, sunflower seeds), carrot
Snack - tea, splenda
Supper - salad (turkey, celery, mayo, sunflower seeds)
Evening tea - tea w/splenda, gelatin, coconut milk

Total cost of food eaten - $3.15

  Member Comments About This Blog Post:

BUDGETMAW 1/29/2013 9:59PM

  A can of coconut milk is $1.41 here, at Walmart.

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ACYCLINGMIND 1/29/2013 9:46PM

    Wow. Where I live that would NOT cost $3.15. In fact, a can of coconut milk is roughly $3. Sigh. Good eats, though!

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Good deals at Marsh

Tuesday, January 29, 2013

Just in case any of you happen to have the same deals at Marsh that I do, they have some good sales this week, ending on Wednesday, January 30

Pork chops - .99 per lb
Bar S Franks - $1 for 12 oz
pasta sauce - $1 per jar, 14 - 28 oz
frozen veggies - $1 per lb
whole chicken - .88 per lb

  Member Comments About This Blog Post:

LADYKATHLEEN5 1/29/2013 8:35PM

  Have not heard of Marsh before !

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DIET_FRIEND 1/29/2013 6:24PM

    No marsh around here.

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ELRIDDICK 1/29/2013 7:51AM

  Thanks for sharing

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Monday, January 28, and Cuban Cauli-rice

Tuesday, January 29, 2013

I went out to breakfast with some women from the church after we finished working at the homeless shelter. I'm going to count what I would have spent at home for breakfast instead of what I spent eating out. I guess I'm figuring that the difference would come under the heading of recreation instead of food.

Breakfast - eggs scrambled in drippings; herbal tea w/liquid splenda and coconut milk
Lunch - cream of spinach soup (turkey broth, frozen spinach, coconut milk), hardboiled eggs
Supper - Cuban Cauli-rice, romaine lettuce, homemade salad dressing
Evening tea - tea w/liquid splenda and gelatin

Total cost of food eaten (assuming I had had breakfast at home) - $3.19

The Cuban Cauli-rice is based on a recipe from paleomg.com. Her recipe was just for the cauli-rice, which goes with ropa vieja (beef fixed in the crockpot). I pretty much kept the cauli-rice part the same but added some hamburger while I was cooking it. It turned out pretty good, though not as good as when I made the cauli-rice the first time. I used bacon, then, as the recipe calls for, but didn't have any bacon yesterday so used lard instead. It needed the smoky flavor of the bacon. It didn't help any that I forgot the salt and pepper, either!


450 g cauliflower
3 slices bacon, diced (or 2 T bacon grease)
1 lb ground beef
1 can tomato sauce (about 1 cup)
2 t cumin
1 t garlic powder
1 t onion powder
salt and pepper to taste

Cook the bacon and ground beef in a large skillet (everything barely fit in my 12" skillet) until browned and cooked almost all the way through. Add the spices and tomato sauce and mix thoroughly.

While the meat is cooking, run the rice through the food processor until about the size of grains of rice. It's best to pulse it so it doesn't get too small.

When the meat is almost done and the spices and tomato sauce have been added, add the riced cauliflower, mix well, and cover. Cook for about 12 - 15 minutes, stirring occassionally.

Makes 4 servings of about a cup and a half each, at about 97 cents per serving.

Some grated cheese would be good on this, but it's good without, too.

My hamburger is grass-fed and very lean. It would be better if the meat had a higher fat content, in which case you probably wouldn't need the extra grease. Just leave the drippings from cooking the bacon and hamburger and let the cauliflower absorb them.

You could use real onion and garlic instead of the powders. Or canned tomatoes instead of the tomato sauce. Or cook some celery with the meats to get more veggies into it. Or basically just use your own Spanish Rice recipe but use cauli-rice instead of regular rice.

  Member Comments About This Blog Post:

NAYPOOIE 1/29/2013 11:25AM

    Did you put this on the recipe forum? Sounds too good to get lost in a backlog of blogs.

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AZMOMXTWO 1/29/2013 7:11AM

  sounds good

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DMEYER4 1/29/2013 7:01AM

  sounds good. Thanks

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Cream of ... Soup

Monday, January 28, 2013

Cream of ... Soup is one of my easiest lunches, and usually fairly inexpensive, too. It's cream of spinach or cream of broccoli or cream of mushroom or cream of whatever you want to cream.

I start with a couple of cups of broth. You can use a can, or I usually just take a pint of homemade broth out of the freezer. (I haven't bought canned broth in years. There's a blog post or two somewhere here about making broth, which is basically free. And good for you since it has lots of natural gelatin in it after you've boiled the bones for 12 to 24 hours.) Put it in a sauce pan and start heating it. While it's heating, add some veggies. I usually use 8 to 10 ounces of frozen veggies - either half of a one pound bag or a whole 10 oz box. I only had about 5 ounces of frozen spinach left so that's what I used today. You can add whatever seasonings you want. I usually don't add any, though today I addes some garlic powder, onion powder and curry powder. When the veggies are completely done and very soft, blend them using either a regular blender or a stick/immersion blender. If you use a regular blender, be sure to hold the lid down with a towel, and don't fill it more than half full. It can splash all over the place if you're not careful. Add some grated cheese and/or cream and/or coconut milk, reheat if necessary, and enjoy.

There's not a lot of protein in this type of soup, and there may not be many calories or much fat if you use coconut milk. So I added a couple of hardboiled eggs. You can add a tablespoon of gelatin to the soup if you like (I forgot today) which increases the protein a bit and makes the soup feel richer when you eat it.


1-1/2 c turkey broth (which is what I happened to have handy)
5 oz frozen chopped spinach
onion powder
garlic powder
curry powder
1/2 c coconut milk

Total cost of soup without the eggs or gelatin - 92 cents, assuming homemade broth

  Member Comments About This Blog Post:

MYLADY4 1/28/2013 8:15PM

    I use cauliflower to make my cream soups and it fab and the curry in it, is the best. Chicken thighs are pretty good in soups and pretty cheap too. My local health food store has organic one that are redunkidunk cheap. Nothing better then home made soup.

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NAYPOOIE 1/28/2013 2:23PM


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Pumpkin, Cabbage and Chicken Stew

Monday, January 28, 2013

I thought that the recipes would be accessible, but apparently they aren't. So I'll post some of them. This is one that I came up with based on a couple of recipes from the Frugal Gourmet books, plus some ideas from other places. I like it, though my mother's response to just hearing the name of it was "Ugh." Don't worry about following the recipe. There just happened to be 2.15 pounds of chicken in the package, one ham hock happened to be about 4 oz, and so forth. The next time I make it, I'll probably either increase the pumpkin or the cabbage to make it thicker. Don't leave out the ham hock - it really adds to the stew. If you don't have a ham hock handy, you could use some bacon for the smoky flavor and add a couple of tablespoons of plain, unflavored gelatin (like Knox gelatin) to give it rich texture and mouthfeel of the gelatin that cooks out of the ham hock. My original recipe calls for chicken thighs or drumsticks, with bone, and you can certainly use them instead. Or you could use chicken breast, but don't cook it so long. And if you don't have any fresh pumpkin on hand (I got some extras at the Farmers Market in the summer), just add a can of plain pumpkin. Not pumpkin pie filling, just plain pumpkin.


1 pound peeled, cleaned and cubed pumpkin (4 cups)
2.15 pounds boneless, skinless chicken thighs
1 smoked ham hock (4 oz)
3/4 cup chopped onion (100 grams)
1 clove garlic, minced
4 c chicken stock (ham broth is better)
1/2 t red pepper flakes
salt and pepper to taste (it takes quite a bit, but don't forget that the ham hock and the ham broth are both salty, too)
1 pound shredded cabbage (6 cups)

Put everything but the cabbage in a pot or slow cooker. Cook on the stove for about 2 hours, in a crockpot for about 6 hours. Add the cabbage in the last 15 minutes on the stove or the last hour in the crockpot.

Serving Size: 6 servings of about 2 cups each.

  Member Comments About This Blog Post:

LIVINMYDREAMS 1/28/2013 1:09PM

    It does sound really good.

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DIET_FRIEND 1/28/2013 11:49AM

    Haven't thought about the Frugal Gourmet in a while! I enjoyed him on TV and 2-3 of his books. This sounds like a very tasty and homey stew. TY for sharing.

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