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Mackerel and Cabbage Salad

Friday, April 12, 2013

A while ago I posted about a Tuna and Cabbage Salad I made, based on a recipe from Monday to Friday Cookbook. The original recipe called for mackerel but what I had was tuna. It was ok. Not great, but ok. I got a can of mackerel so I could try it as written (more or less - I seldom really follow a recipe!) and made it this week. It was much better with the mackerel than with the tuna. Basically it's just coleslaw (lots of shredded cabbage, some chopped onion, mayo, rice vinegar, pepper, cayenne and fresh parsley) with a can of drained mackerel added. It came to about $2 for a big bunch of the stuff. I ate it for two lunches though it could easily have been enough for three. The original recipe suggests serving it on a bed of lettuce and/or tomatoes. I can't really see serving it on lettuce, except maybe a bit of lettuce for presentation, but I do think that some halved cherry tomatoes would have been good in it. Or some chopped summer tomatoes. But I think the cherry tomatoes would be best.

  Member Comments About This Blog Post:

DIET_FRIEND 4/12/2013 11:35AM

    I've never eaten canned mackerel. I prefer fillets to canned fish, so I'll never be a true budget-maw! I still enjoy reading your posts and considering new ways to fix foods with budgeting and low carb eating as the foundation. Keep on posting.

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More egg recipes

Wednesday, March 20, 2013

Here are links to more egg recipes that sound good and that are a bit different from the quiche/omelet/frittata type of thing.

CHICKEN ENCHILADA (uses a thin egg sheet instead of burrito) girlgoneprimal.blogspot.com

CHICKEN CURRY CLAFOUTI (a sort of chicken curry quiche sort of thing)

COCONUT PANCAKES (coconut flour absorbs a lot of liquid, so very little is needed) girlgoneprimal.blogspot.com

MCSOG BREAKFAST SANDWICH (a paleo version of a McDonald's breakfast sandwich, using coconut flour pancakes) sonofgrok.com

MUFARRAKA (chicken liver, chicken gizzard and egg fried things) westonaprice.org

OOPSIE PIZZA (uses the famous Oopsie Roll as crust) girlgoneprimal.blogspot.com

PIZZA BITES (mini pizza quiche cups) lowcarbdiets.about.com

And don't forget the basics, like Oopsie Rolls, Egg Salad, custards, pumpkin pie, cheese cake, Egg Drop Soup, merangues, etc.


Breakfast Bowls

Wednesday, March 20, 2013

This recipe is from vickislowcarbkitchen.com

(Vicki’s Low Carb Kitchen.com)

4-6 oz. Meat of choice (bacon, sausage, ham, ground meat etc)
1-2 cups chopped or shredded veggies (broccoli slaw, squash, onions, pepper or other veggies of choice)
3 eggs
1/2cup of cheese (any cheese you like)

Sauté until meat browns and veggies are tender. Divide between two microwaveable freezer-to-oven bowls with lids. Top with the cheese.

Wipe out skillet and add a little butter or coconut oil

Scramble eggs with a bit of cream if you like them fluffy. Season to taste

Split the eggs between the two bowls. Allow to cool completely before putting on the lid or you will have watery eggs.

“Note: If you will be storing these in for more than a few days, I'd suggest you freeze them until you need them. Also I find that placing a folded paper towel on top of the eggs before placing in the fridge. It helps keep condensation for creating watery eggs. If you will be carrying these to work, those disposable forks you buy for picnics fit wonderfully inside the Ziploc throw away bowls so you don't have to worry about losing a piece of your flatware. I just toss it back in the bowl, bring it home, and wash. Then it's ready for the next one.”

  Member Comments About This Blog Post:

WOUBBIE 3/21/2013 9:17AM

    Sounds delish! You got me thinking - I need to find a good crockpot-overnight breakfast recipe. Our mornings are total havoc now that we're trying to get breakfast AND lunch put together on the fly.

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100LBLIGHTER 3/20/2013 9:20PM

    sounds yummy... emoticon

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LJOYCE55 3/20/2013 9:08PM

  At first I thought this was going to be one serviing and I was trying to figure out how many calories were in it. Sounds like you make a lot of these.

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Wednesday, March 20, 2013

Eggs tend to be cheap this time of year, so I looked through some of my egg recipes for something different. I added a bunch to as separate Eggs cookbook on SparkRecipe. I haven't tried all of them, and they vary in cost.

  Member Comments About This Blog Post:

100LBLIGHTER 3/20/2013 9:22PM

    I have been eating eggs the last few days....and I lost a pound...who'd a thunk it? emoticon

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LJOYCE55 3/20/2013 9:04PM

  I think eggs are good at any time / meal of the day. Inexpensive, easy to cook, very nutritious. Pretty hard to beat.

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Today's Quiche

Friday, March 15, 2013

I made a quiche today. Turned out not to be budget, but then I wasn't really aiming for that. Here's what I used.


4 eggs
8 oz sour cream
1 lb sausage
8 oz mushrooms
4 oz spinach
8 oz mozzarella
1/2 small onion

Put the eggs and sour cream in the blender and keep them whirling away while you make the rest of the quiche.

Cook the sausage most of the way, then add the chopped onion and sliced mushrooms. My sausage was very lean and I had to add a tablespoon of lard. Meanwhile, nuke the frozen chopped spinach for about 3 minutes, then add to the sausage and other veggies.

While that's all cooking away, shred the cheese and add it to the eggs and sour cream. keep them whirling til the meat and veggies are done.

Put the meat and veggie mixture in an 8x8 or 9x9 cake pan or a 10" pie pan. Pour the egg mixture over it. Bake at 350 for about an hour.

Makes 4 big servings, or 6 servings if you have something with it, like a salad.

Total cost = $7.60, or $1.90 per serving for four servings

To make it cheaper, use only half a pound of sausage and leave out the mushrooms or use fewer of them. Add some extra spinach to make up for it. Or use more eggs and more spinach and leave the rest the same. Using 6 eggs, 8 oz of spinach, no mushrooms and a pound of sausage, the total cost would be $6.47, or $1.08 per serving for six servings, with very little difference in how it tastes or the size of the servings. Or $1.35 per serving if you leave in the mushrooms. Use a 9x13 cake pan if you make the bigger batch.

  Member Comments About This Blog Post:

YMWONG22 3/15/2013 10:36AM

  Yummy, healthy and economical.

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VHALKYRIE 3/15/2013 10:23AM

    I love quiche! I make it without a pastry shell as well. I bake single serving sizes inside of muffin tins. Baking it in a springform pan also makes it a snap to cut and have ready for a quick breakfast. I make mine with milk, but I'll have to try it your way with sour cream or yogurt. Sounds like it might give it better structure.

It's a delicious way to use up leftover ingredients for the week. I make mine with whatever is left in the fridge, whether that's sausage, chicken, bacon, or ham.

Comment edited on: 3/15/2013 10:24:33 AM

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