freezer cooking on a budget

8/9/2019 Freezer Cooking on a Budget

1/33

30 Day Gourmet, Inc. 2002 - Page
mailto:[email protected]


2/33

30 Day Gourmet, Inc. 2002 - Page 2

Dear fellow budget minded cooks,

Each of us has a reason for wanting to cut and lower our grocery costs. If you are already a30 Day Gourmet you may be well on your way. If you are just starting out, its a lot easierthan you might think. As a wife and mother of three toddlers, including twins, my reasonsfor reducing grocery costs were simple. I was spending nearly $150.00 dollars every week atthe supermarket and because of time restraints I was still unable to get a decent meal onthe table come dinner time. I needed a solution and fast. That is when I began cooking the30 Day Gourmet way. I was only looking to spend the $600.00 amonth grocery budget in a more efficient way. I neverdreamed I could effectively reduce our familys foodbudget by $200.00 dollars each month! I began tocompare the reduction in grocery costs our family had,and knew if I just planned right and maximized ourfood dollar, I could come up with the money I wassearching for to fund part time preschool for mychildren. I did. And it didnt require a second job ormore over time work for my husband or myself!

What would you do with an extra $200.00 dollars amonth or more? Let this eBook help start you on your way. Inside you will find recipes thatare low in cost while still maintaining taste, texture and eye appeal (because if it doesntlook, smell and taste good- no one will want to eat it!). Each recipe conveniently lists theaverage price per meal as well as the price per serving. You will also find budget tips foreach recipe to help you get the most from your food dollar. A handy Substitutions and LowCost alternatives cheat sheet is available. Print one up and tape it to the inside of yourpantry door! And dont miss the Five Rules To Shop By- a must see for any cook looking toreduce their food costs.

With Freezer Cooking On A Budget from 30 Day Gourmet you learn how to cut corners in thekitchen without losing flavor or excitement from your meals and put money back into yourpocket at the same time. Because if I can do it, so can you!

Happy Cooking!

Christi Gillentine

Email the author:Email the author:Email the author:Email the author:Email the author:[email protected]@[email protected]@[email protected]

Post messages about this book and othersubjects on the Cooks Corner, a free messageboard system for 30 Day Gourmets!Click hereClick hereClick hereClick hereClick hereto participate.
mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]://www.30daygourmet.com/Message_Board/Message_Boards_Welcome.asphttp://www.30daygourmet.com/Message_Board/Message_Boards_Welcome.asphttp://www.30daygourmet.com/Message_Board/Message_Boards_Welcome.asphttp://www.30daygourmet.com/Message_Board/Message_Boards_Welcome.asphttp://www.30daygourmet.com/Message_Board/Message_Boards_Welcome.asphttp://www.30daygourmet.com/Message_Board/Message_Boards_Welcome.asphttp://www.30daygourmet.com/Message_Board/Message_Boards_Welcome.aspmailto:[email protected]


3/33


Table of ContentsTable of ContentsTable of ContentsTable of ContentsTable of Contents

Five Rules to Shop By...............................................................................4Budget Hints and Tips..............................................................................5Pantry Inventory Check List .................................................................. 7Substitutions and Low Cost Alternatives............................................8Main Entrees:Main Entrees:Main Entrees:Main Entrees:Main Entrees:

Tangy Chicken Sticks .........................................................................9Tex Mex Steak Burritos ................................................................... 10Turkey Chili...........................................................................................11BBQ Baked Chicken ............................................................................ 12Italian Meatballs with Spaghetti Sauce........................................13Crunchy Chicken Strips......................................................................14Sweet & Sour Pork .............................................................................. 15Puttenesca Chicken ............................................................................. 16Creamy Pasta Bake .............................................................................. 17Chicken Parmesan ................................................................................ 18

Side Dishes:Side Dishes:Side Dishes:Side Dishes:Side Dishes:Southwestern Cornbread Stuffing ................................................. 19Twice Baked Sweet Potatoes ...........................................................20Seasoned Rice Pilaf.............................................................................21Pasta Primavera ................................................................................... 22

Soups/Salads:Soups/Salads:Soups/Salads:Soups/Salads:Soups/Salads:Spilt Pea and Bacon Soup .................................................................. 23White Bean Soup ................................................................................. 24Broccoli Corn Salad .............................................................................25

Snacks/Desserts:Snacks/Desserts:Snacks/Desserts:Snacks/Desserts:Snacks/Desserts:Bread Pudding.......................................................................................26

Chocolate Cake with Peanut Butter Frosting ...............................27Make Ahead Chocolate Chip Cookies ..............................................28Fruit Sale Sorbet ................................................................................ 29

Breakfasts:Breakfasts:Breakfasts:Breakfasts:Breakfasts:Maple Raisin Oatmeal .........................................................................30Breakfast Quiche ................................................................................ 31

Breads:Breads:Breads:Breads:Breads:Creamy Corn Bread .............................................................................32

Appetizers:Appetizers:Appetizers:Appetizers:Appetizers:Olive Cheese Balls ............................................................................... 33


4/33


Five Rules To Shop By:Five Rules To Shop By:Five Rules To Shop By:Five Rules To Shop By:Five Rules To Shop By:

1.1.1.1.1. If it does not look, smell and taste good no ones going to eat itIf it does not look, smell and taste good no ones going to eat itIf it does not look, smell and taste good no ones going to eat itIf it does not look, smell and taste good no ones going to eat itIf it does not look, smell and taste good no ones going to eat itIts not really saving money if food goes to waste because you or your family doesnt enjoy eating it.That low cost cabbage casserole recipe may have seemed like a good idea on your 30 Day recipe planner

work sheet, but if you still have half a dozen still sitting in your freezer as you approach the end of themonth it may not have been worth the time or money to make. Stick with recipes that are satisfyingand enjoyable to eat. And depend on spices from your pantry to kick up the flavor of entrees that mayhave otherwise been too bland. You and your family will feel less restrained on what may be a tightfood budget.

2.2.2.2.2. Loss Leaders = Big Budget WinnersLoss Leaders = Big Budget WinnersLoss Leaders = Big Budget WinnersLoss Leaders = Big Budget WinnersLoss Leaders = Big Budget WinnersLoss leaders are advertised items that supermarkets use to get you to shop at their store. They maytake a loss on Pillsbury Cake Mix hoping that you will spend the rest of your food dollar at their store.The supermarket then increases the prices of other store items to make up for the loss on advertisedspecials. The key to maximizing your food dollar is to only buy the advertised specials. Stock up onitems during the month as they go on sale and use coupons to get an even better deal if you can (somestores may even double or triple coupons). Get to know several of your area supermarkets and check

their advertised specials each week. If you live in a rural area, call stores and ask them if you can beadded to their advertisement circular mailing list.

3.3.3.3.3. Take The Pantry ChallengeTake The Pantry ChallengeTake The Pantry ChallengeTake The Pantry ChallengeTake The Pantry ChallengeAlways shop your pantry stash first when preparing for your monthly cooking sessions. If, for example,you stocked up on corn bread mix from a loss leader special, by all means incorporate that into yourmeal planning. By shopping your pantry first, you can lower the cost of your monthly cooking sessionconsiderably.

4.4.4.4.4. No One Will Know Its GenericNo One Will Know Its GenericNo One Will Know Its GenericNo One Will Know Its GenericNo One Will Know Its GenericIn all my experience as a cook, I have never had someone ask me if my food was made with genericingredients. Most people will never know that you chose the store brand onion soup mix or cannedtomatoes and its an easy way to cut your budget. Try the store brands (or other generic brands) onceand see for yourself if you notice a difference. With some items you may feel brand loyal and that is

ok. Find what works for you. If you are an avid coupon clipper and shop stores loss leaders, you mayfind wonderful deals on name brand items.

5.5.5.5.5. Rely on a Price BookRely on a Price BookRely on a Price BookRely on a Price BookRely on a Price BookA price book enables you to easily compare an items price listed at different stores as well as comparedifferent brand name prices. This way you can be sure youre getting the best value for your fooddollar. To start your price book you will need a small note pad, something you can refer to at home or inthe supermarket. Each item should be assigned its own page. List only the least expensive storesprice. If you know you can get it cheaper at one store there is really no need to know that the compet-ing store charges $.58 cents more for the same item. Update it often as prices tend to fluctuate.Use it not only for loss leaders but also to get the best price on everyday staples. Title the page withthe items name, then list the information below in columns: brand name/Supermarket/ price paid-priceper unit/date listed.An example would be:

Butter/Margarine

Brumble & Brown/Albertsons Market/ $1.38 for 12 oz./September 2001Country Crock/ Warehouse Market/ $1.20 for 16 oz./ September 2001

Fill in your price book as you shop or use your receipt as a guide.


5/33


Budget Cooking Hints and TipsBudget Cooking Hints and TipsBudget Cooking Hints and TipsBudget Cooking Hints and TipsBudget Cooking Hints and Tips

Make Your Own Stock and BrothMake Your Own Stock and BrothMake Your Own Stock and BrothMake Your Own Stock and BrothMake Your Own Stock and BrothCheck with your butcher for free beef or poultry bones or save left over bones and scraps of meats tomake great inexpensive stocks. Combine 10 C. water to 3 lb. meat or poultry parts, 10 cloves garlic, 1bay leaf and a large onion cut in half in a stock pan. Cook for 2 hours, then strain through a colander.

Cool stock and freeze in 1 cup portions. Double and triple the batch to save time. For broth, just add4-5 bouillon cubes to stock while cooking. For beef broth use beef bouillon. For chicken or turkeybroth use chicken bullion.

Fill Up On Low Cost ProteinsFill Up On Low Cost ProteinsFill Up On Low Cost ProteinsFill Up On Low Cost ProteinsFill Up On Low Cost ProteinsAn economical alternative to recipes calling for meats is beans, whole grains and tofu. They are afraction of the cost and still offer taste and nutritional value. Keep cooked beans and tofu stocked inyour freezer. Freeze cooked beans in 2 cup portions. Tofu can be frozen by draining excess liquid andflash freezing. Place in labeled freezer bags. To use just defrost and crumble into nearly any recipecalling for ground beef or turkey. You could also cut the amount of meat a recipe calls for in half andmake up the difference with cooked beans or tofu.

Plan Mini Cooking Sessions With Good BargainsPlan Mini Cooking Sessions With Good BargainsPlan Mini Cooking Sessions With Good BargainsPlan Mini Cooking Sessions With Good BargainsPlan Mini Cooking Sessions With Good BargainsWhen your supermarket offers great sales on chicken, beef, pork or fish consider a mini cookingsession to take advantage of the sale. Use work sheet C from the 30 Day Gourmet Freezer CookingManual to help organize the cooking session. I recommend never cooking more than one type of meatper mini session as it can get too confusing and that may lead to food waste. Take the Pantry Challengeto team up your great meat buy with ingredients you already have on hand.

Practice The Art Of SubstitutionPractice The Art Of SubstitutionPractice The Art Of SubstitutionPractice The Art Of SubstitutionPractice The Art Of SubstitutionMaximize your food dollar by learning to substitute ingredients you have in your pantry or freezer forthose called for in a recipe. Or substitute high cost ingredients with lower cost alternatives. Print outthe Substitutions And Low Cost Alternatives chart on page 8 and tape to the inside of your pantry doorfor a quick reference.

Start Your Own Herb GardenStart Your Own Herb GardenStart Your Own Herb GardenStart Your Own Herb GardenStart Your Own Herb GardenHerbs and spices offer recipes that extra flavor kick that budget cooks rely on. Save even more moneywhen you use herbs from your own garden. Start with two or three varieties like parsley, basil andcilantro. Plant in individual pots in a soil combined with equal parts of sand, peat moss and potting soiland place near a sunny window. The more you cut your herbs, the better they will grow. For moreinformation on herb gardening search online or visit your local library.

Waste Not, Want NotWaste Not, Want NotWaste Not, Want NotWaste Not, Want NotWaste Not, Want NotReduce money loss by eliminating food waste. Double bag liquid based entrees like soups and stewsbefore freezing to avoid leaking during thawing. Use ice cube trays to freeze left over tomato sauce,tomato paste, fruit juices, and fresh herbs. Pop out when completely frozen and add to pre-labeledfreezer containers. Freeze your own chopped onions when you find a good deal. Stock up on garlic

during the summer harvest season, mince it yourself and flash freeze in tablespoon sized dollops. Placein a labeled freezer container for easy access while cooking.

Rely On Homemade Snacks and DessertsRely On Homemade Snacks and DessertsRely On Homemade Snacks and DessertsRely On Homemade Snacks and DessertsRely On Homemade Snacks and DessertsOne of the biggest food budget busters is store bought snacks and desserts. Keep your freezerstocked with your own homemade cookies, muffins, pies and cakes. Plan a mini cooking session specifi-cally for snacks and desserts. This is a great way to get the kids involved if youre cooking alone.

continued


6/33


Budget Cooking Hints and TipsBudget Cooking Hints and TipsBudget Cooking Hints and TipsBudget Cooking Hints and TipsBudget Cooking Hints and Tips (continued)(continued)(continued)(continued)(continued)

Keep Your Cooking ExcitingKeep Your Cooking ExcitingKeep Your Cooking ExcitingKeep Your Cooking ExcitingKeep Your Cooking ExcitingAdd flavor to your recipes with spices, herbs and vinegars. Try new recipes that add variety to yourmenus. Visit web sites such as:www.30daygourmet.comwww.foodtv.comwww.allrecipes.comThey offer new and exciting recipes that are free to download. Never make more than 2 meals (1 tofreeze and 1 to eat) of a new recipe at a time. This way you can avoid waste if a recipe turns out to benot liked or needs alteration for freezing. Reformat new favorite recipes on worksheet B of your 30Day Gourmet Freezer Cooking Manual and keep in a binder for easy reference. 30 Day Gourmet nowoffers an inexpensive version that does all the work for you called The Cooks Assistant NoteBookavailable at their web site.

Go MeatlessGo MeatlessGo MeatlessGo MeatlessGo MeatlessServing a meatless dinner at least one day a week could save you up to $150.00 each year. Two days aweek could total a savings of up to $300.00 each year!

Make Low Cost Side Dishes A StapleMake Low Cost Side Dishes A StapleMake Low Cost Side Dishes A StapleMake Low Cost Side Dishes A StapleMake Low Cost Side Dishes A StaplePlan your cooking session with side dishes made of rice, pastas, potatoes, and beans. These foods arelow in cost and will stretch your budget. I try to never serve a dinner without a recipe made up of oneof these side dish staples.


7/33


Herbs & SpicesHerbs & SpicesHerbs & SpicesHerbs & SpicesHerbs & Spices____Allspice____Basil____Bay Leaves____Bouillon, Beef____Bouillon, Chicken____Chili Spice____Chives____Cinnamon____Cream of Tartar

____Cumin____Dill Weed____Dry Mustard____Garlic Salt____Ginger, Ground____Granulated Garlic____Italian Spice Mix*____Nutmeg____Onion Soup Mix*____Onion Flakes____Onion Powder

____Oregano____Paprika____Parsley____Pepper____Ranch Dressing Mix*____Salt____Savory____Tex Mex Seasonings Mix*____Thyme

Wines & VinegarsWines & VinegarsWines & VinegarsWines & VinegarsWines & Vinegars____Balsamic Vinegar____Cider Vinegar____Cooking Wine____Rice Vinegar____Sherry____White Vinegar

SweetenersSweetenersSweetenersSweetenersSweeteners____Brown Sugar

____Confectioners Sugar____Corn Syrup____Honey____Maple Syrup____Molasses____White Sugar

BeansBeansBeansBeansBeans____Great Northern Beans____Kidney Beans____Pinto Beans

____Red Beans____Split Peas

Pantry Inventory Check ListPantry Inventory Check ListPantry Inventory Check ListPantry Inventory Check ListPantry Inventory Check List

These pantry items are must haves for budget kitchens. Use this easy check list when youare doing a pantry challenge and preparing for your cooking session. Check off ingredientsthat you have on hand or write in unit amounts for items like tomato paste and beans.

StaplesStaplesStaplesStaplesStaples____BBQ Sauce____Bread Crumbs____Cake Mixes____Canned Tomatoes____Catsup____Chocolate Chips____Corn Bread \Mix____Corn Meal____Flour

____Jams & Jellies____Jell-O Mixes____Marshmallows____Mayonnaise____Oil, Olive____Oil, Vegetable____Peanut Butter____Pudding mixes____Quick Oats____Rice____Shortening

____Soy Sauce____Tomato Paste____Tomato Sauce____Vanilla____Worcestershire Sauce

* These mixes are found on Page 8.


8/33


SUBSTITUTIONS & LOW COST ALTERNATIVESSUBSTITUTIONS & LOW COST ALTERNATIVESSUBSTITUTIONS & LOW COST ALTERNATIVESSUBSTITUTIONS & LOW COST ALTERNATIVESSUBSTITUTIONS & LOW COST ALTERNATIVES

Part of budget freezer cooking is the art of substitution. Its much easier on the budget to use what youalready have on hand than to go to the store and buy it.

Buttermilk, 1 C. = 1 C. milk, minus 1 T. + 1 T. vinegarBaking powder, 1 t. = 1/4 t. baking soda + 1/2 t. cream of tartarCornstarch, 1 T. = 2 T. flourHalf & Half, 1 C. = 3/4 C. milk + 3 T. margarine, meltedHeavy cream, 1 C. = 1 C. sweetened condensed milk (for sweet recipes)Honey, 1 C. = 1-1/4 C. sugar + 1/4 C. water or fruit juiceSour cream = plain yogurt, equal partsUnsweetened chocolate, 1 oz. = 3 T. Unsweetened cocoa + 1 T. margarine or shortening

One way to save big is to make your own versions of packaged mixes and get the best price by purchasing yourseasoning ingredients in bulk at a whole sale food store. You can save nearly 3/4 of the cost you wouldnormally pay. Here are four of my favorites:

Tex Mex Seasoning MixTex Mex Seasoning MixTex Mex Seasoning MixTex Mex Seasoning MixTex Mex Seasoning Mix1-2/3 C. Chili Powder3 T. Salt

1/2 C. Ground Cumin1/2 C. Granulated Garlic1 T. Oregano3 T. Corn starch

Mix together in a labeled air tight container. Makes17 oz. A 1/4 C. is equivalent to 1 (1 oz.) package ofstore bought mix. Use for chili, tacos, burritos. Addto most any recipe for extra spice. Store for up to 6months.

Italian Spices MixItalian Spices MixItalian Spices MixItalian Spices MixItalian Spices Mix1 C. Parsley1/2 C. Oregano

1/4 C. Basil1/4 C. Granulated garlic2 T. Pepper2 T. Salt2 T. Thyme

Mix together in a labeled air tight container. Makes19 oz. A 1/4 C. is equivalent to 1 (1 oz.) package ofstore bought spaghetti seasoning mix. Use for home-made spaghetti or doctor store brands sauces forextra flavor. Rub onto poultry for an Italian flavor.Make your own Italian dressing by mixing 1/4 C.Italian Spice with 3/4 C. olive oil, 3/4 C. vinegar and

1/4 C. parmesan cheese. Stores up to 6 months.

Onion Soup MixOnion Soup MixOnion Soup MixOnion Soup MixOnion Soup Mix1 C. Dried onion flakes1/4 C. Onion powder

1/2 C. Beef flavored bouillon1 t. Sugar1/4 C. Parsley

Crush bouillon into powder. Mix together ingredientsin a labeled air tight container. Makes 16 oz. Twotablespoons is equivalent to 1 package of onion soupmix. Use in recipes as you would packaged onion soupmix. Stores up to 6 months.

Ranch Dressing MixRanch Dressing MixRanch Dressing MixRanch Dressing MixRanch Dressing Mix1 C. Onion powder1/2 C. Dried onion flakes1/2 C. Dried chives

1/4 C. Dill weed1/4 C. Parsley2 T. Salt2 T. Pepper

Mix together in a labeled air tight container. Makes22 oz.. A 1/4 C. is equivalent to 1 (1 oz.) package ofstore bought mix. Stores up to 6 monthsTo serve Ranch Dressing; Mix together with a wirewhisk: 1/4 C. Ranch Dressing Mix, 3/4 C. milk, 1 T.lemon Juice, 3/4 C. mayonnaise or plain yogurt


9/33


ENTREE - POULTRYENTREE - POULTRYENTREE - POULTRYENTREE - POULTRYENTREE - POULTRY

Recipe:Recipe:Recipe:Recipe:Recipe: Tangy Chicken SticksTangy Chicken SticksTangy Chicken SticksTangy Chicken SticksTangy Chicken Sticks

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Remove and discard chicken skin. Cut meat off bone and set chicken aside. Using gallon sized zip lockbags, pour in vinegar, soy sauce, garlic and brown sugar. Seal bag and shake ingredients together. Openbag and place chicken inside and cover with marinade.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Remove excess air from bag. Seal, label and freeze.To Serve: Thaw and using an in-and-out sewing motion poke chicken strips onto skewers. Discardmarinade. Grill or bake at 350 for 20-25 minutes or until juices run clear, turning the skewers severaltimes while cooking.

Comments:Comments:Comments:Comments:Comments:It is best not to cook these in advance because of the skewers. This marinade is also good for chickenor turkey breasts. Wrap chicken meat around when you are poking onto the skewers, this way theskewer will be equally covered.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:These chicken sticks are low in cost because of using chicken thigh meat which can usually be purchasedvery inexpensively. Another version would be to use chicken breast meat, cut the meat into strips andpoke onto skewers. You could also use the marinade ingredients here to marinate turkey or chickenbreast and parts for grilling. The taste is incredible!

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Per Meal: $3.66

Cost Per serving: $ .61

Servings: 6 12 18 24 30 36

Makes: (15) (30) (45) (60) (75) (90)

Ingredients:Chicken thighs;skinless, boneless

2 lbs. 4 lbs. 6 lbs. 8 lbs. 10 lbs. 12 lbs.

Balsamic vinegar 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Soy sauce 1 C. 2 C 3 C. 4 C. 5 C. 6 C.

Brown sugar 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Garlic, minced 3 T. 1/4 C. + 2 T. 1/2 C. + 1 T. 3/4 C. 3/4 C. + 3 T. 1 C. + 2 T.

On Hand:

Wooden Skewers 15 30 45 60 75 90


10/33


ENTREE - BEEFENTREE - BEEFENTREE - BEEFENTREE - BEEFENTREE - BEEF

Recipe: Tex Mex Steak BurritosRecipe: Tex Mex Steak BurritosRecipe: Tex Mex Steak BurritosRecipe: Tex Mex Steak BurritosRecipe: Tex Mex Steak Burritos

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:In a gallon sized freezer bag, place cubed steak, orange juice, Tex Mex Seasoning Mix, lemon juice andcilantro. Place in refrigerator until ready to freeze. Meanwhile saute onions and green pepper in oil for

2 minutes. Allow to cool and place in a quart sized freezer bag. In a sandwich sized plastic bag placecheddar cheese.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Place all three bags inside one gallon sized freezer bag, label and freeze.To Serve: Thaw and remove meat cubes from marinade. Discard marinade. Grill meat cubes, onions andgreen peppers over medium heat for about 15-20 minutes or until meat is cook through. Wrap upburrito filling in a warm tortilla with cheddar cheese, sour cream and salsa. Serve warm.

Comments:Comments:Comments:Comments:Comments:*Tex Mex Seasoning Mix can be found in the pantry section, Pantry Inventory Checklist. This recipe isgreat for tacos and fajitas as well. I recommend round steak or eye of round. Skirt steak is also anexcellent choice BUT should not be cubed before freezing or cooking. Cut into bite sized pieces after

grilling.

Budgeting Hints:Budgeting Hints:Budgeting Hints:Budgeting Hints:Budgeting Hints:The orange juice mixed with the Tex Mex Seasoning Mix adds an authentic taste to this dish. Limejuice may be substituted for lemon juice.

Average cost to assemble:Average cost to assemble:Average cost to assemble:Average cost to assemble:Average cost to assemble:Per meal: $1.86 (with tortillas = $3.06)Per serving: $ .46 (with tortillas = $ .76)

Servings: 4 8 12 16 20 24

Ingredients:

Cubed steak 1 lb. 2 lb. 3 lb. 4 lb. 5 lb. 6 lb.

Orange juice 1/2 C. 1 C. 1 1/2 C. 2 C. 2-1/2 C. 3 C.

Tex Mex SeasoningMix *

1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Lemon juice 1 T. 2 T. 3 T. 1/4 C. 1/4 C.+ 1 T. 1/4 C. + 2 T.

Cilantro; fresh, finelychopped

1/3 C. 2/3 C. 1 C. 1-1/3 C. 1-2/3 C. 2 C.

Onion; sliced 1/2 in. 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Green pepper; sliced1/2 in.

1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Oil 1 T. 2 T. 3 T. 1/4 C. 1/4 C.+ 1 T. 1/4 C. + 2 T.

On Hand:

Flour tortillas 4-6 8-12 12-18 16-24 20-30 24-36

Cheddar cheese 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Sour cream, optional

Salsa, optional


11/33



Recipe: Turkey ChiliRecipe: Turkey ChiliRecipe: Turkey ChiliRecipe: Turkey ChiliRecipe: Turkey Chili

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Brown turkey, onions and green pepper in a large sauce pan or crock pot. Season with salt and pepper.Once browned, add in Chili Mix Seasons and coat meat mixture well. Allow heat to release spice flavorsfor about 1 minute. Pour in tomatoes, beans and remaining ingredients. Simmer for about 1-2 minuteson stove top or 3-4 hours in crock pot.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:

To Freeze: Allow to cool completely. Pour by cupfulls into gallon sized freezer bags. Double bag, seal,label and freeze.To Serve: Thaw and pour into crock pot or large sauce pan. Heat until simmering, cooking for about 45minutes.

Comments:Comments:Comments:Comments:Comments:*Tex Mex Seasoning Mix can be found in the Substitutions and Low Cost Alternatives. Its importantto season the turkey while browning to enhance the aroma and flavor.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:This recipe calls for only 1/2 pound of ground turkey while relying on extra beans to beef up thetexture. No one will know the difference and you save nearly half the protein cost! You can substituteflour and water mixture for potato flakes.

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Per Batch: $1.95Per Cup: $ .24

Servings: 6 12 18 24 30 36

Makes: 6 C. 12 C. 18 C. 24 C. 30 C. 36 C.

Ingredients:

Turkey, ground 1/2 lb. 1 lb. 1-1/2lb. 2 lb. 2-1/2 lb. 3 lb.

Onion, chopped 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Green pepper, chopped 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Kidney beans 20 oz. 40 oz. 60 oz. 80 oz. 100 oz. 120 oz.

Canned tomatoes 28 oz. 56 oz. 84 oz. 112 oz 140 oz. 168 oz.

Tex Mex SeasoningMix*

1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Instant potato flakes 2 T. 1/4 C. 6 T. 1/2 C.. 1/2 C. + 2 T. 3/4 C.

Garlic, minced 2 t. 4 t. 6 t. 8 t. 10 t. 12 t.

Salt 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Pepper 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 3 t.


12/33



Recipe: BBQ Baked ChickenRecipe: BBQ Baked ChickenRecipe: BBQ Baked ChickenRecipe: BBQ Baked ChickenRecipe: BBQ Baked Chicken

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Remove skins from chicken parts. Discard skin and set chicken aside. In a gallon sized freezer bagpour in BBQ sauce, honey, chili powder and garlic. Seal bag and mix well. Open bag and gently place in

chicken parts.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Remove excess air. Seal, label and freeze.To Serve: Thaw and place chicken with sauce in a 9x13 baking dish. Bake at 375 degrees for 1 hour 20minutes. Flip every 20 minutes to coat chicken with sauce.

Comments:Comments:Comments:Comments:Comments:Removing chicken skins give the meat maximum flavor for cooking with the sauce. You can also usechicken breasts in place of chicken parts.

Budget Tips:This recipe is great for a pantry challenge! There is always BBQ sauce on sale during the month and itsso simple to assemble by pouring the BBQ sauce into the bag. If you have Honey flavored BBQ saucealready in your pantry, reduce the honey in this recipe by half for an even greater savings! You can alsosubstitute your own homemade BBQ sauce for a savings of about $ .06 per serving.

Average Assembly Cost:Per Meal: $ 2.95Per Serving: $.49

Servings: 4-6 8-12 12-18 16-24 20-30 24-36

Ingredients:

Chicken fryer parts 2 lbs. 4 lbs. 6 lbs. 8 lbs. 10 lbs. 12 lbs.

BBQ Sauce 12 oz. 24 oz. 36 oz. 48 oz 60 oz. 72 oz.

Honey 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Garlic, minced 2 t. 1 T. + 1 t. 2 T. 2 T .+ 2 t. 3 T. + 1 t. 4T.

Chili Powder 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.


13/33



Recipe: Italian Meatballs with Spaghetti SauceRecipe: Italian Meatballs with Spaghetti SauceRecipe: Italian Meatballs with Spaghetti SauceRecipe: Italian Meatballs with Spaghetti SauceRecipe: Italian Meatballs with Spaghetti Sauce

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:In a large bowl, mix together all ingredients except meat. Once thoroughly combined, add in meat andmix well. Preheat oven to 350 degrees and scoop meatball mixture onto cookie sheet with a smallscooper (or roll into walnut sized balls by hand) and bake for 20-25 minutes.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Place meatballs in freezer quality bags, seal, label and freeze.To serve: Thaw and place on a microwave safe dish and heat for 4-5 minutes or drop frozen into spa-ghetti sauce as it cooks. This will flavor the sauce and heat meatballs at the same time, plus no worry-ing about thawing anything to cook!

Comments:Comments:Comments:Comments:Comments:These meatballs are so delicious! Their aroma is incredible. Your freezer will smell so good while theyare packed away. And your kitchen will smell scrumptious when you cook and serve these meatballs.They are great for company or a weekday family dinner!

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:

You could substitute ground turkey for beef. Or use dried parley instead of fresh. By using 1/2 cupbread crumbs and 1/2 cup parmesan cheese you are saving money. A more costly version (as well asmore flavorful) would be to use 1 cup parmesan cheese.

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Per Meal: $2.16Per Serving: $ .36

Makes: 30 mtbs. 60 mtbs. 90 mtbs. 120 mtbs. 150 mtbs. 180 mtbs.

Ingredients:

Beef, ground 1 lb. 2 lb. 3 lb. 4 lb. 5 lb. 6 lb.

Onions, finely chopped 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Parsley; fresh, finelychopped

1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Eggs 1 2 3 4 5 6

Bread Crumbs 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Parmesan Cheese 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Garlic, minced 2 T. 1/4 C. 1/4 C .+ 2 T. 1/2 C. 1/2 C .+ 2 T. 3/4 C.

Oil 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C .+ 2 T.

Salt 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2T.

Black pepper 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2T.

On Hand:

Spaghetti Sauce 28 oz. 56 oz. 84 oz. 112 oz. 140 oz. 168 oz.


14/33



Recipe: Crunchy Chicken StripsRecipe: Crunchy Chicken StripsRecipe: Crunchy Chicken StripsRecipe: Crunchy Chicken StripsRecipe: Crunchy Chicken Strips

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Pour milk into a bowl and set aside. Cut chicken breast into 1 inch strips lengthwise then soak in milk.Meanwhile pour corn flake cereal in a blender and blend for 30 seconds. It is best to do this in 2 cupportions so the flakes dont become dust, you want them to be small flakes. In a large bowl or containermix corn flakes, paprika, garlic powder, salt and pepper. Place chicken strips one at a time in corn flakemixture and coat well by pressing down on chicken strip intothe coating. Strips will also take on a flatter form when youdo this. Spray oil onto a cookie sheet and bake coated stripsat 350 degrees for about 15-18 minutes or until juices runclear.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Allow to cool on cookie sheet then flash freeze.Place strips in freezer bags for dinners or lunches (about 5strips per serving). Seal, label and freeze.To Serve: Place frozen or thawed strips on cookie sheet andbake at 350 degrees for about 7-10 minutes. Serve withranch dressing.

Comments:Comments:Comments:Comments:Comments:Its best to reheat these in the oven to maintain crispy texture. You could reheat in the microwave, butcoating will be less crispy and more soggy like that of a fish stick reheated in a microwave. These aregreat for dinners or lunches and taste as yummy as the fast food version, but lower in cost and fat!

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:Always stock up on chicken breast when they are on sale to insure you get the best price for yourmoney. Generic or store brand corn flakes can cost up to $2.00 less per box than name brand and noone will know the difference.


Servings: 4 8 12 16 20 24

Makes: 20 40 60 80 100 120

Ingredients:

Chicken breast;boneless, skinless

4 8 12 16 20 24

Corn Flake Cereal 15 oz. 30 oz. 45 oz. 60 oz. 75 oz. 90 oz.

Paprika 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 4 T.

Garlic powder 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 4 T.

Salt 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Pepper 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Milk 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.


15/33


ENTREE - PORK & FISHENTREE - PORK & FISHENTREE - PORK & FISHENTREE - PORK & FISHENTREE - PORK & FISH

Recipe: Sweet & Sour PorkRecipe: Sweet & Sour PorkRecipe: Sweet & Sour PorkRecipe: Sweet & Sour PorkRecipe: Sweet & Sour Pork

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Cut pork into 1 inch cubes and place in a mixing bowl. Add garlic, pineapple juice and ginger. Mix withpork and coat well. Let mixture marinate for about 45 minutes in refrigerator. Heat oil in a skillet andsaute green pepper and onion for about 3-4 minutes. Carefully add in pork and marinade; cook for about10 minutes or until pork is cooked through and no longer pink in center. In a small bowl, mix togethercorn starch, soy sauce and brown sugar. Mix until corn starch is no longer lumpy. Add pineapple chunksand corn starch mixture to skillet and bring to a boil. Cook together, stirring frequently until saucethickens - about 2-3 more minutes.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Cool completely. Pour into a gallon sized freezer bag. Seal, label and freeze.To Serve: Thaw mixture over night in refrigerator. Pour into a skillet or wok and heat on medium forabout 7-8 minutes or until hot. Serve over hot rice.

Comments:Comments:Comments:Comments:Comments:When thawing this meal its important to maintain a safe temperature to avoid bacteria growth. Always

thaw in refrigerator overnight. This meal can be frozen in small microwavable containers for quick andeasy lunches on the go!

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:Save money by grating and freezing your own ginger and garlic. Simply grate, then drop in teaspoon ortablespoon sized dollops on a wax paper lined baking sheet; Flash freeze. Place frozen dollops infreezer bags. Seal, label and freeze. You dont even have to defrost to use!You can substitute chicken for pork.


Servings: 6 12 18 24 30 36

Ingredients:

Pork Shoulder, cubed 1 lb. 2 lb. 3 lb. 4 lb. 5 lb. 6 lb.

Olive oil 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2T.

Garlic, minced 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Green pepper, diced 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Onion, diced 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Soy sauce 1/3 C. 2/3 C. 1 C. 1-1/3 C. 1-2/3 C. 2 C.

Pineapple chunks, withjuice

8 oz. 16 oz. 24 oz. 32 oz. 40 oz. 48 oz.

Vinegar 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.

Brown sugar 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.

Ginger, grated 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Corn starch 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C .+ 2 T.

On Hand:

Rice, cooked 4 C. 8 C. 12 C. 16 C. 20 C. 24 C.


16/33



Recipe: Puttenesca ChickenRecipe: Puttenesca ChickenRecipe: Puttenesca ChickenRecipe: Puttenesca ChickenRecipe: Puttenesca Chicken

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Cut chicken into 2 inch strips. Heat olive oil in skillet over medium heat; add chicken. Cook tillbrowned, about 10 minutes. Add in onion and balsamic vinegar; cook stirring occasionally for about 3minutes. Add in spaghetti sauce, parsley and olives. Reduce heat and simmer for 25 minutes.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Allow to completely cool. Pour into gallon sized freezer bags. Seal, label and freeze.To Serve: Cook noodles according to package directions. Thaw Puttanesca Chicken, pour into a saucepan and cook on medium heat for 15 minutes. Serve over hot pasta.

Comments:Comments:Comments:Comments:Comments:This recipe is sure to become a family favorite. Its tasty and so easy to prepare. The balsamicvinegar helps give a flavor boost to the sauce and chicken!

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:You can substitute chicken parts for the chicken breast for an even greater savings (be sure to removechicken skins). Turkey is also a good substitute. The spaghetti sauce can be homemade or storebought, depending on price value. A good rule of thumb is to make your own spaghetti sauce whentomatoes are ripe and in season or buy store brand/loss leader brand pasta sauces when a special isrunning. I try never to pay more than $1.00 per 28 oz. jar.

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:

Per Meal: $4.02Per Serving: $ .80

Servings: 4 8 12 16 20 24

Ingredients:

Chicken breast;

skinless, boneless

4 8 12 16 20 24

Olive oil 2 T. 1/4 C. 1/4C.+2 T. 1/2 C. 1/2 C.+2 T. 3/4 C.

Onion, sliced 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Balsamic vinegar 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Ripe olives, sliced 8 oz. 16 oz. 24 oz. 32 oz. 40 oz. 48 oz.

Spaghetti Sauce 28 oz. 56 oz. 84 oz. 112 oz 140 oz. 168 oz.

Parsley, dried 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

On Hand:

Spaghetti noodles 1 lb. 2 lb. 3 lb. 4 lb. 5 lb. 6 lb.


17/33



Recipe: Creamy Pasta BakeRecipe: Creamy Pasta BakeRecipe: Creamy Pasta BakeRecipe: Creamy Pasta BakeRecipe: Creamy Pasta Bake

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Cook pasta half the time that the package directions state. In a 9x13 inch casserole dish or gallonsized freezer bag mix together, spaghetti sauce, sour cream, parmesan cheese and ground meat. Addin pasta; gently mix in.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Remove air from bag. Seal, label and freeze. Or cover baking dish with foil or freezerpaper; label and freeze.To Serve: Thaw completely. Preheat oven to 375 degrees. If using a freezer bag, pour into a casseroledish. Pour water over top and bake for 25 minutes.

Comments:Comments:Comments:Comments:Comments:

This recipe is a weekday favorite in our home. Its easy to prepare on assembly day and guaranteed tobe loved by even the most picky of eaters.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:You can substitute ground turkey for the ground beef. For a low cost vegetarian pasta bake use 2 cupsof chopped spinach or 2 cups of cooked kidney beans in place of ground meat. You could also replacethe canned spaghetti sauce for your own homemade version for an even greater savings.


Servings: 8 16 24 32 40 48

Ingredients:

Ground beef, cooked 1 lb. 2 lb. 3 lb. 4 lb. 5 lb. 6 lb.

Spaghetti sauce 28 oz. 56 oz. 84 oz. 112 oz. 140 oz. 162 oz.

Sour cream 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Penne pasta 16 oz. 32 oz. 48 oz. 64 oz. 80 oz. 96 oz.

Parmesan cheese 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

On Hand:

Water 1/3 C. 2/3 C. 1 C. 1-1/3 C. 1-2/3 C. 2 C.


18/33



Recipes: Chicken ParmesanRecipes: Chicken ParmesanRecipes: Chicken ParmesanRecipes: Chicken ParmesanRecipes: Chicken Parmesan

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:In a medium bowl pour milk, salt and pepper; mix well. In another medium bowl mix together breadcrumbs, parmesan cheese, Italian seasonings and garlic powder. Set both aside. Heat oil in an electricskillet or frying pan on medium heat. Place chicken in a gallon sized freezer bag one or two pieces at atime. Remove excess air and seal. Flatten chicken by pounding with a mallet or side of a soup can untilchicken breast is about 2 inches thick. Dip chicken breasts in milk mixture and coat well. Then dip intobread crumb/cheese mixture and heavily coat by pushing bread crumbs into chicken breasts with the

palm of your hand. Coating should completely cover chicken. Gently place chicken breast in heatedpan and fry for 10 minutes on each side.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: In the bottom of a 9x13 inch baking dish spread 1/2 C. of spaghetti sauce. Place chickenbreast in baking dish as they come out of the pan. Pour remaining spaghetti sauce on top of chickenbreasts. Place baking dish in a 2 gallon freezer bag or cover well with tinfoil, label and freeze.To Serve: Thaw and bake at 350 degrees for 30 minutes.

Comments:Comments:Comments:Comments:Comments:* Italian Spices Mix can be found on page 8. For extra taste and eye appeal add grated parmesan ormozzarella cheese on top before serving. For an inexpensive lunch, freeze one breast and sauce in asingle serving plastic container. Just reheat in microwave for about 4-5 minutes.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:I created this recipe after my husband and I had children and began cut backs on restaurant dinners.One of my favorites was an upscale Italian restaurant that served Chicken parmesan at a cost of$14.00 a plate. At only $1.29 per plate this recipe is much easier on the pocket book! You could alsosubstitute egg plants for the chicken breasts. Simply cut the egg plant into 1 1/2 inch pieces andprepare as directed and eliminate the flattening process. Egg plants can often be found on sale duringtheir ripening season for very little and this would reduce your assembly cost by $1.50.

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Per Meal: $5.16Per Serving: $1.29

Servings: 4 8 12 16 20 24

Ingredients:

Chicken breast;boneless, skinless 4 8 12 16 20 24

Bread crumbs 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Parmesan cheese 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Italian Spices Mix * 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 4 T.

Milk 1-1/2 C. 3 C. 4-1/2 C. 6 C. 7-1/2 C. 9 C.

Salt 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Pepper 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Garlic powder 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Spaghetti sauce 24 oz. 48 oz. 60 oz. 84 oz. 106 oz. 130 oz.

Oil 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.


19/33


SIDES & SALADSSIDES & SALADSSIDES & SALADSSIDES & SALADSSIDES & SALADS

Recipe: Southwestern Cornbread StuffingRecipe: Southwestern Cornbread StuffingRecipe: Southwestern Cornbread StuffingRecipe: Southwestern Cornbread StuffingRecipe: Southwestern Cornbread Stuffing

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Cook corn bread according to package directions. Crumble and set aside. Heat skillet over mediumheat; add oil. Saute celery, onions, green and red peppers. In a large mixing bowl add all ingredients;mix well. Spoon into gallon sized freezer bags or casserole dishes.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Remove excess air. Seal, label and freeze.

To Serve: Thaw and form into a 9x 13 inch casserole dish. Sprinkle top with paprika if desired forcolor. Heat oven to 350 degrees and cook for 30-35 minutes or until light brown on top.

Comments:Comments:Comments:Comments:Comments:* You can use any type of cubed bread for this recipe. This recipe was a Thanksgiving family favoritehanded down by my father-in-law. Now we enjoy it year round!

**One box of Jiffy cornbread mix yields 4 cups of cornbread.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:Boxed corn bread is relatively inexpensive and can save lots of time when cooking in bulk. Or use theCreamy Corn Bread recipe found on page 31.

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Per Meal: $1.30Per Serving: $ . 21

Servings: 6 12 18 24 30 36

Ingredients:

Cornbread mix**,prepared, crumbled 4 C. 8 C. 12 C. 16 C. 20 C. 24 C.Bread slices *, cut into1 inch pieces

6 12 18 24 30 36

Celery, chopped 3 ribs 6 ribs 9 ribs 12 ribs 15 ribs 18 ribs

Onion, chopped 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Green pepper, chopped 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Red pepper, chopped 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Ground sage 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3T. + 1 t. 1/4 c.

Salt 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.Pepper 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.

Oil 2 T. 1/4 C. 1/3 C. 1/2 C. 1/2 C. + 2 T. 3/4 C.


20/33



Recipe: Twice Baked Sweet PotatoesRecipe: Twice Baked Sweet PotatoesRecipe: Twice Baked Sweet PotatoesRecipe: Twice Baked Sweet PotatoesRecipe: Twice Baked Sweet Potatoes

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Preheat oven to 375 degrees. Pierce sweet potatoes with a fork and bake for 30 minutes or until justtender. Allow potatoes to cool. Once cooled cut sweet potatoes in half lengthwise, scoop out pulpleaving 1/4 inch around shell. Place sweet potato shells on a cookie sheet and flash freeze. Meltmargarine in a microwave safe dish. In a mixing bowl, beat sweet potato pulp, melted margarine andapple juice until smooth. In a separate bowl combine flour, brown sugar, cinnamon, ginger and nutmeg;

mix well. Cut in margarine to create a crumbly topping. Add chopped walnuts last. Remove sweetpotato shells from freezer and stuff with pulp mixture. Top with a few tablespoons of topping andgently pat down into stuffing to secure. Place stuffed sweet potatoes back into freezer to flashfreeze.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Once stuffed sweet potatoes have been flash frozen, place inside freezer quality bags orcontainers. Remove excess air. Seal, label and freeze.To Serve: Preheat oven to 350 degrees and place frozen stuffed sweet potatoes on a baking sheet andbake for 30-35 minutes or until golden brown and heated through.

Comments:Comments:Comments:Comments:Comments:This yummy side dish goes great with a chicken, turkey or ham entree. Its important to flash freeze

the sweet potato shells to help stiffen and prepare them to hold the pulp. Be sure not to overcook asthe sweet potato skins can become too soft and they may be hard to work with. Sweet potatoes areavailable year round and are a great source of vitamin A.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:Buy sweet potatoes during picking season to keep the cost low on this side dish. You can substituteorange juice for apple juice.


Servings: 6 12 18 24 30 36

Ingredients:

Sweet potatoes 6 12 18 24 30 36Apple juice 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Margarine 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Topping:

Flour 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Margarine 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Brown sugar 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Cinnamon 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.

Ginger, ground 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.

Nutmeg 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.

Walnuts, chopped 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.


21/33



Recipe: Seasoned Rice PilafRecipe: Seasoned Rice PilafRecipe: Seasoned Rice PilafRecipe: Seasoned Rice PilafRecipe: Seasoned Rice Pilaf

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Heat oil in a skillet; saute rice for 2-3 minutes or until lightly translucent. Add in remaining ingredi-ents; bring to a boil. Reduce heat and cook for 20 minutes or until rice is tender.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Cool completely, spoon into a freezer quality bag. Seal, label and freeze.To Serve: Thaw; pour into a skillet and cook covered over medium heat for about 7 minutes or until hot.Or pour into a microwave safe dish and cook on high for 5 minutes or until hot.

Comments:Comments:Comments:Comments:Comments:This side dish is great because it requires virtually no prep time after thawing, just heat and serve!

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:Using inexpensive rice side dishes to complement an entree is a great way to cut costs in the kitchen.You can substitute the vegetables in the recipe for others such as sliced mushrooms and onions or cornand green beans. Try it different ways to suit your taste!

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Per Meal: $ .44Per Serving: $ .11

Servings: 4 8 12 16 20 24

Ingredients:

Long grain white rice,

uncooked 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.Oil 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.

Peas; fresh or frozen 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Carrots, diced 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Chicken broth 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.

Garlic, minced 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Salt 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.

Pepper 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Parsley, dried 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.

Thyme 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.


22/33



Recipe: Pasta PrimaveraRecipe: Pasta PrimaveraRecipe: Pasta PrimaveraRecipe: Pasta PrimaveraRecipe: Pasta Primavera

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:In a gallon sized freezer bag combine all ingredients.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Seal, label and freeze.To Serve: Cook spaghetti according to package directions.Cook primavera sauce in a sauce pan over medium heat for 20minutes or in microwave safe dish heat on high for 7 minutes.

Mix together with spaghetti and serve warm.

Comments:Comments:Comments:Comments:Comments:This is a perfect side dish for a big cooking session as itrequires no cooking on assembly day. Just pour into a bag andfreeze! You can substitute cream of chicken soup for cream of broccoli or mushroom. Also you cansubstitute peas and carrots for other vegetables like broccoli, cauliflower, green beans and corn.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:Assembly cost includes spaghetti. Because the ingredients are so versatile this recipe is a great moneysaver. Buy fresh vegetables if they are in season or use frozen vegetables that are bought on sale oras loss leaders.


:sgnivreS 6 21 81 42 03 63

:stneidergnI

dnasaepnezorFstorrac .C2 .C4 .C6 .C8 .C01 .C21

puosnekcihcfomaerC .zo01 .zo02 .zo03 .zo04 .zo05 .zo06

kliM .C2/1 .C1 .C2/1-1 .C2 .C2/1-2 .C3

eseehcnasemraP .C4/1 .C2/1 .C4/3 .C1 .C4/11 .C2/11

decnim,cilraG .t1 .t2 .T1 .t1+.T1 .t2+.T1 .T2

reppeP .t4/1 .t2/1 .t4/3 .t1 .t4/11 .t2/11

tlaS .t2/1 .t1 .t2/1-1 .t2 .t2/1-2 .T1

deird,yelsraP .t1 .t2 .T1 .t1+.T1 .t2+.T1 .T2

:dnaHnO

dekooc,ittehgapsnihT .C3 .C6 .C9 .C21 .C51 .C81


23/33


SOUPS & SANDWICHESSOUPS & SANDWICHESSOUPS & SANDWICHESSOUPS & SANDWICHESSOUPS & SANDWICHES

Recipe: Split Pea & Bacon SoupRecipe: Split Pea & Bacon SoupRecipe: Split Pea & Bacon SoupRecipe: Split Pea & Bacon SoupRecipe: Split Pea & Bacon Soup

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Add all ingredients to a large crockpot. Cook on high to bring soup to a boil, then reduce temperatureto med-low and cook for 3-4 hours; stirring occasionally. Peas should become tender and begin to breakdown.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Remove bay leaves and allow soup to cool completely. Pour into gallon sized freezer bags (orquart sized freezer bags for individual servings). Seal, label and freeze.To Serve: Thaw soup and place in a sauce pan. Bring to boil, cool, then serve. Or pour into a microwavesafe bowl cook on high for 2-3 minutes and serve.

Comments:Comments:Comments:Comments:Comments:I once served this soup on a chilly afternoon while holding a family garage sale. The aroma had ourcustomers coming up to inquire on what smelled so delicious! This soup goes great with crumbled saltinecrackers or oyster crackers.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:Soups are a wonderful way to keep your food budget down. They taste great and are usually veryinexpensive to prepare. At just 22 cents per cup, this homemade soup is an economical choice over thecanned versions. You could substitute chopped, cooked ham for bacon and use oregano in place of bayleaves (1/2 t. oregano = 1 bay leaf).

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Per Batch: $1.82Per 1 Cup Serving: $ .22

Makes: 8 Cups 16 Cups 24 Cups 32 Cups 40 Cups 48 Cups

Ingredients:

Split peas, dry 1 lb. 2 lb. 3 lb. 4 lb. 5 lb. 6 lb.

Bacon; cooked,crumbled

1 lb. 2 lb. 3 lb. 4 lb. 5 lb. 6 lb.

Water 6 C. 12 C. 18 C. 24 C. 30 C. 36 C.

Carrots, finely chopped 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Onions, finely chopped 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Parsley, dried 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Salt 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.

Pepper 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Bay leaf 2 4 6 8 10 12


24/33


SOUPS & SANDWICHESSOUPS & SANDWICHESSOUPS & SANDWICHESSOUPS & SANDWICHESSOUPS & SANDWICHES

Recipe: White Bean SoupRecipe: White Bean SoupRecipe: White Bean SoupRecipe: White Bean SoupRecipe: White Bean Soup

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:In a large crock pot or stock pan combine beans, chicken broth, water, ham bone and seasonings. Bringto a boil. In a large skillet heat oil and add chopped celery, onions and carrots. Saute for about 5minutes then add to soup mixture. Reduce heat to low and simmer for about 4 hours.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Allow soup to cool, remove ham bone and pour into gallon sized freezer bags by cup full.Double bag, seal label and freeze.To Serve: Thaw and add to crock pot and heat on high. Or cook on stove top over medium heat simmer-ing for 40 minutes.

Comments:Comments:Comments:Comments:Comments:Dont let the simple name fool you, this soup is packed with flavor! Always double bag soups to avoidwaste when thawing. Soups can be a great way to maximize your food dollar but if dinner gets wastedbecause of a leaky freezer bag, its not saving you money. Use the outer bag again and again on your

next batch of the same soups. It wont be in contact with your fresh cooked foods and helps cut downon waste.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:You can substitute the ham bone for crumbled bacon or even chicken parts that have been boned andskinned. Try it different ways on your cooking sessions depending on what you find on sale the lowest.Making your own chicken broth/stock will help keep the per serving price low.



Ingredients:

Great northern beans,cooked 4 C. 8 C. 12 C. 16 C. 20 C. 24 C.

Chicken broth 3 C. 6 C. 9 C. 12 C. 15 C. 18 C.

Water 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.

Ham bone 1 lb. 2 lb. 3 lb. 4 lb. 5 lb. 6 lb.

Thyme 2 t. 1T.+1t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 4 T.

Sage, ground 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Savory 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Basil 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 3 t.

Pepper 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Onions, chopped 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.

Celery ribs, chopped 3 6 9 12 15 18

Carrots, chopped 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Oil 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.


25/33



Recipe: Broccoli Corn SaladRecipe: Broccoli Corn SaladRecipe: Broccoli Corn SaladRecipe: Broccoli Corn SaladRecipe: Broccoli Corn Salad

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:If using fresh broccoli and corn, first blanch in hot water for 2 minutes. Stop cooking process and letcool.If using frozen broccoli and corn go directly to freezing directions.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Place broccoli, corn and onion in a gallon sized freezer bag. In a quart sized freezer bagpour in vinegar, oil, salt and pepper. Attach vinagrette bag to vegetable bag. Label and freeze.To Serve: Steam vegetables for 10-12 minute or until no longer frozen. Defrost and heat vinaigrette inmicrowave for about 3-4 minutes on high. Place vegetables in a serving dish and toss with vinaigrette.Serve warm.

Comments:Comments:Comments:Comments:Comments:This is a great side dish to put together on assembly day as it requires little preparation and if you areusing frozen vegetables, there is no pre cooking involved.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:Stock up on broccoli and corn when its on sale to maximize your savings. You could use regular vinegarin this recipe, just add 1 T. of sugar per recipe.


Servings: 6 12 18 24 30 36

Ingredients:

Broccoli, fresh orfrozen 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.

Corn, fresh or frozen 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Onion 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Rice vinegar 1/3 C. 2/3 C. 1 C. 1-1/3 C. 1-2/3 C. 2 C.

Oil 1/3 C. 2/3 C. 1 C. 1-1/3 C. 1-2/3 C. 2 C.

Salt 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Pepper 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.


26/33


SNACKS & DESSERTSSNACKS & DESSERTSSNACKS & DESSERTSSNACKS & DESSERTSSNACKS & DESSERTS

Recipe: Bread PuddingRecipe: Bread PuddingRecipe: Bread PuddingRecipe: Bread PuddingRecipe: Bread Pudding

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Cube French bread loaf into 1 inch pieces; set aside. In a saucepan, heat the milks and vanilla on me-dium; stir occasionally to keep mixture from burning or sticking to the bottom of the pan. When milkmixture reaches a fast simmer (do not boil!) turn off the heat and set aside. Meanwhile in a largemixing bowl whisk together eggs and sugar. Whisk until egg mixture reaches a custard thickness; about

3 minutes. Gradually add in the milk mixture. In a 9x13 inch baking dish place one half of the cubedbread pieces. Pour half of the milk/egg custard over the bread pieces; let soak for about 5 minutes.Then spread marmalade over the soaked bread; then sprinkle with raisins. Layer the remaining breadover the top. Pour remaining milk/egg custard over the bread and let soak for another 5 minutes.Arrange bread pudding in a water bath by placing the baking dish in a larger baking dish filled part waywith water. Bake at 350 degrees for 30-35 minutes or until lightly golden brown on top.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Allow to cool; place in a 2 gallon sized freezer bag or cover tightly with foil, label andfreeze.To Serve: Thaw. Melt margarine and mix with milk. Pour over bread pudding and bake at 350 degreesfor 15-20 minutes or until warm.

Comments:Comments:Comments:Comments:Comments:This recipe adds a fun twist to the old favorite with orange marmalade. Lightly dust top with siftedpowdered sugar for an extra special touch.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:Save money by using the type of jam/preserves you have on hand. Some good choices are raspberry,strawberry, apricot or peach in place of the marmalade. The sweetened condensed milk is a low costalternative to heavy cream and because it is pre-sweetened the recipe requires less sugar.


Servings: 12 24 36 48 60 72

Ingredients:

French bread loaf;cubed 1 2 3 4 5 6

Sweetened condensedmilk

14 oz. 28 oz. 42 oz. 56 oz. 70 oz. 84 oz.

Milk 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.

Eggs 6 12 18 24 30 36

Sugar 1/2 C. 1 C. 1 1/2 C. 2 C. 2 1/2 C. 3 C.

Orange Marmalade 2 oz. 4 oz. 6 oz. 8 oz. 10 oz. 12 oz.

Raisins or cranraisins 1/2 C. 1 C. 1 1/2 C. 2 C. 2 1/2 C. 3 C.

Vanilla 1t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

On Hand:

Milk 3/4 C. 1-1/2 C. 2-1/4 C. 3 C. 3-3/4 C. 4-1/2 C.

Margarine, melted 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.


27/33



Recipe: Chocolate Cake with Peanut Butter FrostingRecipe: Chocolate Cake with Peanut Butter FrostingRecipe: Chocolate Cake with Peanut Butter FrostingRecipe: Chocolate Cake with Peanut Butter FrostingRecipe: Chocolate Cake with Peanut Butter Frosting

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Cake: Combine all ingredients for cake mix; beat together untilsmooth, about 2-3 minutes. Spray a 9x13 inch pan with oil and pour incake mixture. Bake at 350 degrees for 40 minutes. Cake should be

done when the center springs back to the touch and the sides arejust starting to pull away from the pan.Frosting: Blend peanut butter and butter with an electric mixer. Addin milk and vanilla; mix together. Add in the powder sugar and beatuntil frosting is fluffy. This is a thick frosting, but if it seems toothick add in another tablespoon of milk.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Allow cake to cool completely then spread frosting on top.This is a sheet cake so frosting is only applied to the top. Frostingshould be spread on thickly, about an inch deep. Flash freeze to setfrosting then cover with foil, label and freeze. Thaw completely to serve.


This cake is so delicious! It has a rich flavor that will satisfy any chocolate craving. Its like eating a peanutbutter cup- cake! Listed is the average box size of a packaged cake mix.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:By using the cake mix you are saving lots of time in the kitchen and they are great loss leader sale bargains. Ialways stock up if I have coupons and hit a great sale. You could substitute devils food cake mix or any of thechocolate cake mix flavors on the market.

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Cost Per Meal: $3.21Cost Per Serving: $ .20

Servings: 16 32 48 64 80 96

Cake mix ingredients:

Chocolate cake mix 18.5 oz. 37 oz. 55.5 oz. 74 oz. 92.5 oz. 111 oz.Cocoa powder,unsweetened

1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2T.

Milk 1-1/3 C. 2-2/3 C. 4 C. 5-1/3 C. 6-2/3 C. 8 C.

Vegetable oil 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Eggs 3 6 9 12 15 18

Vanilla extract 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Frosting:

Peanut Butter, creamy 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Butter, softened 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Powdered sugar, sifted 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.

Milk 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Vanilla extract 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 4 T.


28/33



Recipe: Make Ahead Chocolate Chip CookiesRecipe: Make Ahead Chocolate Chip CookiesRecipe: Make Ahead Chocolate Chip CookiesRecipe: Make Ahead Chocolate Chip CookiesRecipe: Make Ahead Chocolate Chip Cookies

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:In a large container combine brown sugar, sugar and margarine. Beat together till light and fluffy. Addin egg and vanilla; mix well. In a separate bowl combine flour, baking soda and salt; mix well. Add 1-2cup portions of flour mixture to sugar mixture at a time; blending well. Stir in chocolate chips. Allowcookie dough to rest in the refrigerator for 30 minutes after mixing.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze:

1. There are two ways to freeze; using a small cookie scooper (or shape dough into walnut sizedballs) drop onto a cookie sheet lined with wax paper. Flash freeze cookie dough balls. Once

frozen place in a gallon size freezer bag, remove excess air. Seal, label and freeze.OROROROROR2. Preheat oven to 375 degrees. Using a small cookie scooper (or shape dough into walnut sized

balls) drop onto a cookie sheet sprayed with oil. Bake for 8-10 minutes. Allow to cool; flashfreeze. Once frozen, stack in rigid freezer containers separating each layer with wax paper orfoil. Seal, label and freeze.

To serve:1. Thaw and place cookie dough balls on a cookie sheet sprayed with oil; bake at 375 degrees for

8-10 minutes.OROROROROR

2. Thaw and serve the precooked cookies.


To get that fresh baked experience with the precooked cookies, simply thaw and bake in oven at 325for 5 minutes. You may also add 1 cup chopped nuts per batch if desired.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:One of the biggest budget busters is snack foods on supermarket trips. If you already have preparedcookie dough or frozen cookies at home there is no need for the temptation. Plus, store bought cookiescan cost 4 times as much than these tasty homemade treats.

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Per Batch: $1.24Per Serving: $ .02 (per cookie)

Makes: 4 dz. 8 dz. 12 dz. 16 dz. 20 dz. 24 dz.

Ingredients:

Brown sugar 3/4 C. 1-1/2 C. 2-1/4 C. 3 C. 3-3/4 C. 4-1/4 C.

Sugar 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Margarine 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Vanilla 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T . + 1 t. 1/4 C.

Eggs 1 2 3 4 5 6

Flour 1-3/4 C. 3-1/2 C. 5-1/4 C. 7 C. 8-3/4 C. 10-1/2 C.

Baking soda 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 3 T.

Salt 1/2 t. 1 t. 1 1/2 t. 2 t. 2 1/2 t. 1 T.

Semi-sweet chocolatechips

1-1/2 C. 3 C. 4-1/2 C. 6 C. 7-1/2 C. 9 C.


29/33



Recipe: Fruit Sale SorbetRecipe: Fruit Sale SorbetRecipe: Fruit Sale SorbetRecipe: Fruit Sale SorbetRecipe: Fruit Sale Sorbet

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Frozen Fruit: Thaw fruit and place in blender. Puree for 2-3 minutes. Meanwhile place water in micro-wave for 1 minute or till hot. Add sugar to hot water, mix till dissolved. Place sugar/water mixture andlemon juice in blender. Blend all together for one minute. Pour into a gallon sized freezer bag.Fresh Fruit: Peel and pit (if required) fruit and place in blender. Puree for 2-3 minutes. Meanwhileplace water in microwave for 1 minute or till hot. Add sugar to hot water, mix till dissolved. Place sugar/

water mixture and lemon juice in blender. Blend all together with fruit for one minute. Pour into a gallonsized freezer bag.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Seal, label and freeze.To Serve: Twenty minutes before serving, remove sorbet from freezer and allow to soften at roomtemperature. Right before serving, place back in blender. Puree for 3 minutes for a smooth texture.

Comments:Comments:Comments:Comments:Comments:* Good choices for fruits are watermelon, peaches, nectarines, strawberries, raspberries, black ber-ries, cantaloupe, honeydew melon and pineapple. Freezing flat in a gallon sized freezer bag will allow forquick thaw time.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:This recipe is for those great loss leaders and produce bargains! Stock up during the fruit growingseasons when prices are the lowest or buy canned fruit when stores are offering them as incredibleloss leaders. Or shop your freezer first and utilize these frozen fruits if you already have some onhand for an even greater savings. The fruit price calculated for this recipe is $1.00 per pound of fruit.


Servings: 6 12 18 24 30 36

Ingredients:

* Fruit; fresh, frozen

or canned1 lb. 2 lb. 3 lb. 4 lb. 5 lb. 6 lb.

Lemon juice 1 T. 2 T. 3 T. 1/4 C. 1/4 C.+ 1 T. 1/4 C. + 2 T.

Sugar 1/2 C. 1 C. 1 1/2 C. 2 C. 2 1/2 C. 3 C.

Water 1/4 C. 1/2 C. 3/4 C. 1 C. 1 1/4 C. 1 1/2 C.


30/33


BREADS & BREAKFASTBREADS & BREAKFASTBREADS & BREAKFASTBREADS & BREAKFASTBREADS & BREAKFAST

Recipe: Maple Raisin OatmealRecipe: Maple Raisin OatmealRecipe: Maple Raisin OatmealRecipe: Maple Raisin OatmealRecipe: Maple Raisin Oatmeal

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Mix together all ingredients and store in a airtight container. Use on a per serving basis.

Storing and Cooking Directions:Storing and Cooking Directions:Storing and Cooking Directions:Storing and Cooking Directions:Storing and Cooking Directions:To Store: Store in the air tight container and place with other breakfast foods for easy access.To Serve: In a sauce pan, mix together 1/2 cup oatmeal with 3/4 cup water. Bring to a boil, reduce heatand simmer for 7 minutes. OR in a microwave safe bowl, mix together and cook on high for 5 minutes,stirring mixture halfway through.


I keep this recipe in a plastic cereal container alongside boxes and other containers of cereal where itcan be conveniently accessed. Its possible to make in advance and freeze the cooked oatmeal butgiven convenient access and the power of a microwave it can be faster to make as needed than to plan inadvance for thawing.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:Cereal can really break the food budget, especially if you have kids. By eating this inexpensive break-fast just 1 or 2 times a week you could reduce your cereal spending $10 dollars a month. Stock up onoatmeal at your local supermarket when it is listed as a loss leader for an even greater savings.

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Per Batch: $1.64

Per Serving: $ .20

Servings: 8 16 24 32 40 48


Ingredients:

Quick oats 3 C. 6 C. 9 C. 12 C. 15 C. 18 C.

Brown sugar 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Cinnamon 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 1/4 C.

Raisins 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Salt 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.

Dried Apples (optional) 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

On Hand:

Water 2-1/4 C. 4-1/2 C. 6-3/4 C. 9 C. 11-1/4 C. 13-1/2 C.


31/33



Recipe: Breakfast QuicheRecipe: Breakfast QuicheRecipe: Breakfast QuicheRecipe: Breakfast QuicheRecipe: Breakfast Quiche

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Blend first 6 ingredients in a blender for 30 seconds. Pour into a gallon sized freezer bag. Add in hashbrowns, cheese, onions, bell pepper, bacon.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: Remove excess air. Seal label and freeze.

To Serve: Thaw and shake or mix bag; pour into a oil sprayed quiche dish or deep pie pan. Bake at 350degrees for 40 minutes or until brown on top and center is very firm.

Comments:Comments:Comments:Comments:Comments:This dish is great whether you are feeding house guests something special for breakfast or just havingan easy morning. It looks like you fussed, but in fact did little except preheat the oven and pour thequiche!

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:You can substitute ham for the bacon or omit the green pepper if desired.

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Cost Per Meal: $2.24

Cost Per Serving: $ .37

Servings: 6 12 18 24 30 36

Ingredients:

Eggs 4 8 12 16 20 24Flour 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.

Baking powder 2 t. 1 T. + 1 t. 2 T. 2T + 2 t. 3 T. + 1 t. 1/4 C.

Salt 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.

Pepper 1/2 t 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.

Chili powder 1/4 t. 1/2 t. 1 t. 1-1/4 t. 1-1/2 t. 2 t.

Cheddar cheese,shredded

1 C. 2C. 3 C. 4 C. 5 C. 6 C.

Onions; chopped 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Bacon, crumbled 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Green pepper; chopped 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Hash browns 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.


32/33



Recipe: Creamy Corn BreadRecipe: Creamy Corn BreadRecipe: Creamy Corn BreadRecipe: Creamy Corn BreadRecipe: Creamy Corn Bread

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:In a large mixing bowl combine cornmeal, flour, sugar, baking powder, baking soda; mix well. Stir ineggs, milk, oil; mix until batter is moist. Add in creamed corn; mix well.

Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:Freezing and Cooking Directions:To Freeze: There are two ways to freeze this dish;

1. Pour batter into a gallon sized freezer bag; seal, label and freeze.OROROROROR

2. Pour into a greased 9x13 inch pan. Bake at 400 degrees for 25-30 minutes or until golden

brown on top and tooth pick inserted in the center comes out clean. Allow to cool. Cover dishwith foil or freezer paper. Label and freeze.

To Serve:1. Thaw, pour into a greased 9x13 inch baking dish and follow cooking directions above.OROROROROR

2. Thaw and remove foil or freezer paper. Reheat in a 350 degree oven for 10-12 minutes or untilhot.

Comments:Comments:Comments:Comments:Comments:Once you have this creamy corn bread you may never want plain boxed again! Speed up your assemblyday process by keeping the first 6 dry ingredients pre-mixed in a labeled air tight container. Mixing 1-1/2 cups of the dry mix with wet ingredients will equal 1 batch of corn bread.

Budget Tips:Budget Tips:Budget Tips:Budget Tips:Budget Tips:In a pinch you can substitute regular canned corn (drained) for the cream style. Or omit the cannedcorn and add 1 more cup of milk.

Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Average Assembly Cost:Per Batch: $ .76Per Serving: $ .06

Servings: 12 24 36 48 60 72

Ingredients:

Cornmeal 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Flour 1/3 C. 2/3 C. 1 C. 1-1/3 C. 1-2/3 C. 2 C.

Sugar 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.

Baking powder 2 t. 1 T. + 1 t. 2 T. 2T.+2t. 3 T. + 1 t. 1/4 C.

Baking Soda 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.

Salt 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.

Eggs 2 4 6 8 10 12

Milk 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Oil 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Creamed corn, canned 15 oz. 30 oz. 45 oz. 60 oz. 75 oz. 90 oz.


33/33

APPETIZERSAPPETIZERSAPPETIZERSAPPETIZERSAPPETIZERS

Recipe: Olive Cheese BallsRecipe: Olive Cheese BallsRecipe: Olive Cheese BallsRecipe: Olive Cheese BallsRecipe: Olive Cheese Balls

Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:Assembly Directions:

Mix grated cheese

freezer cooking on a budget

Documents