Seasonal Foods

Sunday, May 29, 2011

I know, I'm slackin'!

I have the flu, so food is the last thing on my mind. Saturday hubby made 8 hamburger paaites, and thawed out more hamburger buns...his idea of a complete dinner, at least he's doing more about it than me!  ;)

Saturday was a vegeterian lasaugna that I had purchase for emergencies for me! My family is way more into meat than I am, so I tend to get something like that, and once I cook the whole thing, I cut it up and freeze the extra peices in single portions. Alas, as I said before, I have the flu, so my "save me from the meat!" meal became a family meal. My eldest stayed at a friend's house for the night, so the there were just three of us to feed. MY youngest and hubby said it was alright...for vegetarian...  *rolls eyes* ...I guess I'm making a snails pace progress at getting them to eat less meat....but I doubt it..lol!

Well, back to the food and cost of the food.
Friday night:

1 dozen hamburger buns (whole wheat) $0.99 (got them onslae and froze until needed)
8 burger patties (these were from M&M meats, and it was 16 in the box for $9.99) $4.99
8 cheese slices (from a package of 48 thin slices for $6.99 equalling $0.15/slice) $1.20
So the grand total of our dinner in was $7.18 approximately, and not including taxes

Saturday night:

1 Vegetarian Lasaugna (bought at Walmart, not even on sale, was $12.00, cut into 4 pieces, $4.00 per person) $12.00
So the grand total was $12.00 plua taxes.
Yes, it was an expensive meal, but most prepackaged meals cost more than making them yourselves. With me not being well, dinner has to be easy, and it was a choice between this, or plain Kraft Dinner*...and I ate, so I was happy with the choice!  ;)

Due to my be tarty on some posts, I'm going to give you all another of my favorite recipes!

Vaughn Nuggets
By Deb Vaughn

Why go to the Arches when you can make your own??? This kid-tested and approved recipe is adapted from one that appeared in Better Homes and Gardens several years ago.

1 lb chicken -- deboned and skinned
1/4 cup whole wheat flour
1 teaspoon parsley flakes
1/2 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon salt
1 dash pepper
1 egg beaten OR 1/4 cup egg substitute
2 tablespoons milk
1 cup bread crumbs

Rinse chicken and pat dry with paper towels. Cut the pieces in 1 inch pieces OR pound flat and cut with cookie cutters into fun shapes. Combine the flour, parsley, seasonings thoroughly and put in a small plastic bag.

Add chicken pieces, a few at a time to flour mixture. Close bag and shake pieces to coat them.

Combine milk and egg in a small bowl. Put bread crumbs in another bowl. Dip the flour coated pieces, 1/4 at a time, in the egg/milk mixture and then roll them in the crumbs.

Place coated chicken pieces in a single layer on a large ungreased baking sheet. Bake in a 400 degree oven for 10 - 12 minutes until pieces are no longer pink and the juice runs clear.

VARIATIONS: add cayenne pepper, oregano, curry or chinese 5 spice to the flour mixture instead of tarragon and sage. These are really tasty and make a crowd-pleasing appetizer.

FREEZE: on clean baking sheet. Remove to a freezer bag.

SERVING: Remove what is needed and nuke for 30 seconds or bake at 400 for 5 minutes. SERVES: 8 (more if served as an appetizer)
I had to search for where I had originally gotten this from, it is a OAMC recipe (Once A Month Cooking), from http://mysite.verizon.net/vaughnharsh/OAMC/OAMC.shtml . I used to do this kind of cooking alot, but found it to bee too much work, so now I just make a recipe frome them, or double something I know can be frozen and double it. I put the remainder of the meal into the freezer for another night. Alot of people do something similar to that, but don't think about it, like making a big batch of spaghetti sauce, and freeze the rest in meal amounts in the freezer.

Hope you enjoyed this "tasty tidbit" of a recipe!   ;)

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