$5 Meal Ideas--
Scalloped Potatoes:
Beth Martin
Serves 4 to6
¼ cup butter or margarine Butter $.30, Margarine $.26
3 Tbs all-purpose flour $.10
½ medium onion, chopped (may use chopped chives instead of onion) .$.35
1 tsp salt
½ tsp dry mustard
_ tsp pepper Salt, mustard and pepper, Less than $.25
1¾ cups milk $.40
4 to 6 medium potatoes, sliced $.80
Over medium heat, melt butter. Stir in onion, salt, and pepper. Stir for about 2 minutes. Stir in flour and dry mustard, and stir again for about 2 minutes. Blend in milk. Stir until thickened.
Stir in potato slices. Put into microwave safe 2 qt casserole dish. Cover. Microwave at High 15 to 20 minutes, or until potatoes are tender, stirring 2 or 3 times.
Variation: Scalloped Potatoes Au Gratin: Add ¾ to 1 cup grated cheese to sauce. Stir until melted. Serves 6 Cheese $.85
Scalloped Potatoes and Spam: Add 1 can Spam, cut into small cubes, with potatoes. Cook as above. Serves 6 Spam $2.23
NOTE: May also be baked in oven.
Plain Scalloped Potatoes $2.20
Scalloped Potatoes Au Gratin $3.05
Scalloped Potatoes and Spam $5.25
Monday, August 16, 2010
Sunday, August 1, 2010
$5.00 Meal Plan Recipes:
$5.00 Meal Plan Recipes:
Hamburger Pie: (with food storage conversions)
1.5 cooked drained hamburger--$2.68 ($1.79 lb)
3 cans tomato sauce--$1 ($.33 a can)
1 can of corn un-drained--$.50
1 can of green beans drained--$.50
½ cup dehydrated onions--$.15 ($6.00 a #10 can--cannery)
½ cup dehydrated celery--$.25 ($9.00 a #10 can—online order—various stores)
½ cup dehydrate carrots—$.33 ($7.10 a #10 can cannery)
1 tsp salt--$.04 (California Sea Salt—prefer sea salt for its trace mineral content-- 1 pound pouch $3.79 online bulk order)
¼ tsp black pepper--$.02—(1 pound pouch $5.99 online bulk order)
2 Tbsp. basil—$.38 (1 pound pouch $5.99 online bulk order)
2 tsp paprika—$.14 (1 pound pouch $6.49 online bulk order)
3 tsp sugar—$.03 ($.01 per tsp.--$4.65 #10 can cannery)
Mix all of the above ingredients in a 9x13 lightly greased pan. I just mix mine right in the pan and flatten casserole ingredients out for potato topping.
Mix 1 ½ cups of dehydrated potatoes—$.33 ($2.85 a #10 can from the cannery) with 3 cups hot water (microwave water 4 minutes in a 4 cup glass measuring cup) and season with 1 tsp salt ($.04) and ¼ tsp black pepper ($.02) and less than 1/8 tsp chili powder ($.01) (just a hint of chili powder). You may also add some butter or butter powder.
Spread potatoes over the entire casserole and top with 1 cup shredded cheese (opt. about $1) Bake 20-25 minutes on convection at 350* or 30-35 minutes on regular heated oven or if casserole is refrigerated. Frozen will need probably 10-20 minutes longer. Check for even heating. Casserole tastes best next day.
Makes 8 servings or $.80 a serving ($6.42 for a family of 8) ($4.80 for a family of 6) ($3.20 for a family of 4) ($1.60 for a family of 2) ($.80 for a family of 1) (Remember families smaller than 8 must freeze the extra portions and eat them later to maintain savings.)
12 Week Storage:
18 Pounds Hamburger (cooked and frozen or bottled) or equivalent portion TVP
Tomato Sauce—36 cans
Corn—12 cans
Green Beans—12 cans
Dehydrated Onions—1/3 of a #10 can of onions
Dehydrated Celery—1/3 of a #10 can of celery
Dehydrate Carrots—3/4 of a #10 can of carrots
Dehydrated Potatos—1 and 1/3 of a #10 can of potato flakes
Pepper (6 tsp or 1/16 of a 1 pound bag)
Salt (24 tsp or 1/4 of a 1 pound bag)
Sugar (36 tsp or 1/20th of can )
Paprika (24 tsp or ¼ of a 1 pound bag)
Basil (72 tsp or ¾ of a 1 pound bag)
--
52 Week Storage:
Hamburger—equivalent 78 pounds or equivalent portion TVP
Tomato Sauce—156 cans
Corn—52 Cans
Green Beans—52 Cans
Dehydrated Onions—1 and ¼ #10 cans of onions
Dehydrated Celery—1 and ½ #10 cans of celery
Dehydrated Carrots—3 #10 cans of carrots
Potato Flakes—6 #10 cans of potato flakes
Pepper—26 tsp or 1/3 of a one pound of bag of pepper
Salt—104 tsp or little more than 1 of a one pound bag
Sugar—156 tsp or .27 #10 can
Paprika—104 tsp or 1 an 1/16th of a 1 pound bag)
Basil— 312 tsp or 3 and ¼- 1 pound bags
For sources on bulk buying online have the blog moderator contact me. E-mail: mesquite5ward@yahoo.com and provide your name and e-mail or phone # and question and she will forward it to me and I will get you the information you might need (put in the subject line—question $5 meal plan). Also, there are cheaper options. I buy in amounts I can reasonably store. I have priced my recipes according to what I store.
**To note, the food storage conversions are somewhat exact here. I certainly don’t buy food storage thinking, “I need 1/20th of a can of sugar!” The purpose of this is so you might realize that 1 # 10 can of sugar for a year might cover so many meals/desserts. When you get your week’s worth of menu ideas, you can look at the conversions and put them together by item and figure out how much you need for your food storage. For example: If I have one meal that requires 2 cans of potato flakes for a year’s supply of that item, and another that takes .50 cans of potato flakes and another that takes .75, I know I need 3.25 cans potato flakes and since you cannot easily split up a can, you simply buy 4 cans of this item for food storage. Always buy a little more than you need. **
Also, there are a lot of figures here. It’s to help educate this process, which is to price recipes and serving costs to find your own meal plans. It’s also there to help show how little homemade items can cost. Hopefully our math (got some helpers on this) is correct--smile. Again, it is simply an educational process.
Now that we have our “spice cost chart” made as a family, recipes can come in a little quicker. Do not feel you have to go to this extent when submitting your own yummy, inexpensive recipes. This is an instructional recipe and not what is expected (although if you include numbers, that is perfectly fine!). Please submit recipes that fit in our $5 meal plan (remember the magic number is $.83 per serving or there about). Send them to mesquite5ward@yahoo.com and put in the subject line: $5 Meal Idea
DJW
Hamburger Pie: (with food storage conversions)
1.5 cooked drained hamburger--$2.68 ($1.79 lb)
3 cans tomato sauce--$1 ($.33 a can)
1 can of corn un-drained--$.50
1 can of green beans drained--$.50
½ cup dehydrated onions--$.15 ($6.00 a #10 can--cannery)
½ cup dehydrated celery--$.25 ($9.00 a #10 can—online order—various stores)
½ cup dehydrate carrots—$.33 ($7.10 a #10 can cannery)
1 tsp salt--$.04 (California Sea Salt—prefer sea salt for its trace mineral content-- 1 pound pouch $3.79 online bulk order)
¼ tsp black pepper--$.02—(1 pound pouch $5.99 online bulk order)
2 Tbsp. basil—$.38 (1 pound pouch $5.99 online bulk order)
2 tsp paprika—$.14 (1 pound pouch $6.49 online bulk order)
3 tsp sugar—$.03 ($.01 per tsp.--$4.65 #10 can cannery)
Mix all of the above ingredients in a 9x13 lightly greased pan. I just mix mine right in the pan and flatten casserole ingredients out for potato topping.
Mix 1 ½ cups of dehydrated potatoes—$.33 ($2.85 a #10 can from the cannery) with 3 cups hot water (microwave water 4 minutes in a 4 cup glass measuring cup) and season with 1 tsp salt ($.04) and ¼ tsp black pepper ($.02) and less than 1/8 tsp chili powder ($.01) (just a hint of chili powder). You may also add some butter or butter powder.
Spread potatoes over the entire casserole and top with 1 cup shredded cheese (opt. about $1) Bake 20-25 minutes on convection at 350* or 30-35 minutes on regular heated oven or if casserole is refrigerated. Frozen will need probably 10-20 minutes longer. Check for even heating. Casserole tastes best next day.
Makes 8 servings or $.80 a serving ($6.42 for a family of 8) ($4.80 for a family of 6) ($3.20 for a family of 4) ($1.60 for a family of 2) ($.80 for a family of 1) (Remember families smaller than 8 must freeze the extra portions and eat them later to maintain savings.)
12 Week Storage:
18 Pounds Hamburger (cooked and frozen or bottled) or equivalent portion TVP
Tomato Sauce—36 cans
Corn—12 cans
Green Beans—12 cans
Dehydrated Onions—1/3 of a #10 can of onions
Dehydrated Celery—1/3 of a #10 can of celery
Dehydrate Carrots—3/4 of a #10 can of carrots
Dehydrated Potatos—1 and 1/3 of a #10 can of potato flakes
Pepper (6 tsp or 1/16 of a 1 pound bag)
Salt (24 tsp or 1/4 of a 1 pound bag)
Sugar (36 tsp or 1/20th of can )
Paprika (24 tsp or ¼ of a 1 pound bag)
Basil (72 tsp or ¾ of a 1 pound bag)
--
52 Week Storage:
Hamburger—equivalent 78 pounds or equivalent portion TVP
Tomato Sauce—156 cans
Corn—52 Cans
Green Beans—52 Cans
Dehydrated Onions—1 and ¼ #10 cans of onions
Dehydrated Celery—1 and ½ #10 cans of celery
Dehydrated Carrots—3 #10 cans of carrots
Potato Flakes—6 #10 cans of potato flakes
Pepper—26 tsp or 1/3 of a one pound of bag of pepper
Salt—104 tsp or little more than 1 of a one pound bag
Sugar—156 tsp or .27 #10 can
Paprika—104 tsp or 1 an 1/16th of a 1 pound bag)
Basil— 312 tsp or 3 and ¼- 1 pound bags
For sources on bulk buying online have the blog moderator contact me. E-mail: mesquite5ward@yahoo.com and provide your name and e-mail or phone # and question and she will forward it to me and I will get you the information you might need (put in the subject line—question $5 meal plan). Also, there are cheaper options. I buy in amounts I can reasonably store. I have priced my recipes according to what I store.
**To note, the food storage conversions are somewhat exact here. I certainly don’t buy food storage thinking, “I need 1/20th of a can of sugar!” The purpose of this is so you might realize that 1 # 10 can of sugar for a year might cover so many meals/desserts. When you get your week’s worth of menu ideas, you can look at the conversions and put them together by item and figure out how much you need for your food storage. For example: If I have one meal that requires 2 cans of potato flakes for a year’s supply of that item, and another that takes .50 cans of potato flakes and another that takes .75, I know I need 3.25 cans potato flakes and since you cannot easily split up a can, you simply buy 4 cans of this item for food storage. Always buy a little more than you need. **
Also, there are a lot of figures here. It’s to help educate this process, which is to price recipes and serving costs to find your own meal plans. It’s also there to help show how little homemade items can cost. Hopefully our math (got some helpers on this) is correct--smile. Again, it is simply an educational process.
Now that we have our “spice cost chart” made as a family, recipes can come in a little quicker. Do not feel you have to go to this extent when submitting your own yummy, inexpensive recipes. This is an instructional recipe and not what is expected (although if you include numbers, that is perfectly fine!). Please submit recipes that fit in our $5 meal plan (remember the magic number is $.83 per serving or there about). Send them to mesquite5ward@yahoo.com and put in the subject line: $5 Meal Idea
DJW
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