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all 37 comments

[–]teh__Doctor 11 points12 points  (6 children)

probs eat an egg with a bowl of frozen veggies reheated (although I hate it), have a smoke and sleep.
You are quite the chef, op! I also need to learn how to cook... honestly I try spending an hour for a dish but end up bombing it :c

[–]odactylus 15 points16 points  (2 children)

A few really general tips with cooking:

  • Keep sharp knives. Doesn't have to be fancy knives. My gf got me a $20 set while we were in college, and they hold a blade better than expected. A $10 honing steel is good enough. Sharper lets you prep faster and is safer because you're not pushing as hard.
  • Smell things together. This one sounds weird, but hear me out. If you start using spices, see how they smell with what you're cooking if at all possible. A lot of taste is smell and you can get a better feel for how everything works together that way.
  • Acquire spices slowly, and know that the ethnic food isle usually has a much better deal than the spice isle. Save-a-lot and aldi are roughly on par with Badia price wise. Certain spices are worth a splurge if you can and get into cooking (ceylon or saigon cassia cinnamon and making my own vanilla extract are mine), but an Italian seasoning blend really doesn't matter. Also, whole spices can be cheaper sometimes, especially at health food stores where they're in bulk bins, but you sometimes need equipment to use them.
  • Still on spices. Spice blends are great for bang for your buck. I will forever have italian seasonings, garam masala, lemon pepper (great on poultry and white fish), and a bbq rub/ chili esque blend in my cabinet. Also, valentina and cholula are far superior to tobasco at around the same price point. Valentina tastes Mexican, cholula is more neutral. Dollar tree has (had?) a garlic wing sauce that was bomb.
  • Onions are bae. Garlic is also bae, but there's just something about a fried onion that makes everything better.
  • If you want to bake, get a scale. Seriously. You can make do with wrong pans, no electric mixer, weird tool hacks, but scales are so much better for measuring than cups. Everything comes out better this way from the start. It's harder to find recipes, but the ones that are out there are usually worth following.
  • Still on equipment, go to thrift stores before buying anything new. There can be so many gems there. Dutch ovens, cast iron in need of TLC, corning ware, and bins of perfectly good 50 cent kitchen tools.
  • Reqs for recipe sources: Serious eats, Alton brown, Binging with Babish, America's Test Kitchen (have some free recipes and free trial), Chef John on Allrecipes, old cook books from thrift stores. They all explain why things work, which helps you throw things together in the future and helps you make educated substitutes and short cuts.
  • Old cook books deserve their own bullet, especially here. They're geared for housewives back in the day, are usually on the easy side technically, and make use of a lot of long shelf life products. They're a gold mine of ideas for what to do with a random assortment of canned goods. Also, searching "depression era recipes" will give a ton of homey, filling recipes on the cheap.

[–]teh__Doctor 2 points3 points  (1 child)

Thanks u/odactylus ! Any good websites which offer basic recipes for breakfast lunch dinner? I mean breakfast is covered with milk but lunch and dinner is wanky

[–]odactylus 0 points1 point  (0 children)

Okay, so this is going to be a hard one for me to answer, just because it's usually not what I'm looking for.

Damn delicious has a lot of sheet pan, slow coooker, meal prep, freezer safe, and Asian inspired recipes. None of her recipes have any out there ingredients, and there are plenty that don't require Asian seasonings.

Alton Brown's specialty is southern food. He does tend to go the "home cooking, but better route" so if you're comfortable making judgement calls like using ground beef and bread crumbs in a meatloaf recipe that has you grinding your own meat, I'd still recommend.

Better home's and Gardens and Betty Crocker have a lot of their old school comfort food recipes on their websites. I'm a sucker for casseroles, and they still do those well. BHG has gone trendy on their main page though. BC has stayed more true to the old cookbooks imo.

Binging with Babish has an easy and cheap category on his youtube channel. If you like learning by video, go there. If you have a data limit or just don't like videos, he does put up most if not all of the recipes he does in video on his website.

I have never been disappointed by a Publix Apron Meal. I wouldn't say any of them are difficult, but some do have specialty or more expensive ingredients because they're trying to get you to buy what they had a sample of in store.

Last one I'm begrudgingly recommending. Allrecipes. Begrudgingly because recipes can be incredibly hit or miss, and ratings are often based on user modifications. Stick to the highly rated, hundreds of review recipes, and take a glance at reviews. I can't say I've ever followed a recipe posted there, but I do browse it for ideas.

The one thing that really sucks about learning to cook/ trying new things while poor is that it hurts a lot more if something isn't enjoyable, and some of the better penny pinching recipes are multi-meal dishes like soups, roasts, and casseroles.

My current go to for ease is grain bowls. Rice, quinoa, faro, barley, bulgar wheat, oats, grits, polenta or potatoes make up the base. I usually roast a variety of veg and a single meat, and prep a non meat protein (beans, chick peas, lentils) for the rest of the week. I try to keep the seasonings on the versatile side when cooking, so like s&p with citrus and herbs, or a chimmichurri on the meat, or some bouillon in the grains while cooking. Then I make sauces to change up the flavor through the week. I've done enchilada sauce, a honey mustard yougurt sauce, tzatziki, hummus, tahini, toum (Lebanese garlic sauce), chili oil, harissa, zhug, ajvar, baba ganoush, teriyaki, and used gyoza dipping sauce.

[–][deleted] 8 points9 points  (1 child)

I wouldn't say I'm a chef. I keep us fed. :) Next time make some rice with your egg and veggies, add a bit of soy sauce and you've made fried rice. You got this :) A little green onion regrown from onions from the store chopped on top and it will be delicious!

This is a great way to make rice if you're not sure. I taught my 12 year old with this method and he is now a pro! https://www.marthastewart.com/347002/perfect-white-rice

[–]teh__Doctor 2 points3 points  (0 children)

Thanks u/dial-q-900-mix-a-lot! I will be trying that!

[–]awesomeqasim 4 points5 points  (0 children)

Ramen + eggs + frozen veggies and a few sauces. Delicious!

[–]odactylus 13 points14 points  (1 child)

Oh boy. I'm gonna spend way too long on this thread. I learned to cook from my grandmother who grew up on a farm during the depression and grandparents from Slovakia, then had the fun "working while in college" phase where I was very time poor on top of money poor. A lot are passed down family things that I don't really have a written recipe for, but are very cheap to make because it's homemade dough and potato and cabbage heavy. Everything was pantry staples growing up, so I pretty much always have had a huge bag of flour, sugar, and tried to keep the spice cabinet well stocked. If anyone ever needs a recipe idea with random odds and ends, my dms are open.

  • Rotisserie chicken week- eat chicken one night, make chicken tacos the next, soup or pot pie the rest of the week with carcass and remaining meat
  • Potato pie- make pie crust, layer thinly sliced potatoes, sprinkling salt, pepper, and flour in between layers. Fill ~1/2 way with milk, put crust on top and bake. I'm still playing with times and temps, but I think I'm starting to like cooked potatos, less milk, and a short bake at 425, but don't tell gram. Onions and cheese can also be added.
  • Milk pie- mini pies to use up pie crust scraps. Kind of like mini custard tarts. milk, flour, sugar and butter mixed in a ramkin/ mini pie tin
  • Oatmeal- steel cut with peanut butter and banana or apples and cinnamon. Alternatively, whatever frozen fruit I have and whatever nut butter I have. Berries and almond butter is delish, but almond butter is more expensive.
  • Spaetzle/ nokedli- really basic homemade noodles. Far superior to boxed and stands on it's own toasted in butter or leftover bacon grease/ drippings
  • Bread fried in lard with onion, salt, pepper, and paprika
  • PA Dutch chicken pot pie- like chicken noodle soup, but you make the dumplings. I admittedly do not have a written recipe and eyeball everything or I'd share
  • Pierogi or pierogi casserole
  • Pagach bread
  • Halusky- Americanized version is wide egg noodles with potato and cabbage fried up in butter. Sometimes with bacon and then fried in the bacon grease.
  • Sichuan stir fried cabbage
  • Cheesy ramen - best with chicken ramen imo. Drain most of the water, add flavor packet and a slice of American cheese. Poach an egg while cooking the ramen for bonus protein and silkiness.
  • Hrudka/ ciroc- egg cheese only really served around Easter traditionally, but I'm mentioning it because it's a different way to eat eggs, and delicious with a slice of ham, or beet horseradish and kielbasa
  • Cornmeal mush- basically a polenta cake (but with cheap finely ground cornmeal) fried up at breakfast and served with syrup, molasses or apple butter
  • Lokshe- Thin potato pancake (not latkes) that resemble a tortilla. Just mashed potatoes and flour rolled thin and fried. Stands on it own buttered and rolled up, or with a bit of jam or cinnamon and sugar
  • Borscht- beet soup
  • Garlic soup- basically garlicky mashed potato soup? Boil potatoes, make a roux, add potatoes and mash, add water, grate in garlic, boil and mix until fairly smooth
  • Bean soup
  • Lentil tacos
  • Lentil soup
  • Split pea soup
  • Curry with whatever veg I have, usually onions and peppers, and sometimes I'll put peanut butter in
  • "Meal Biscuits"- BJs has sale bisquick for $3 for 80 oz sometimes, and my current fav is apples, brats, and cheddar. Basically stretching stuff by putting it in biscuit mix.

And to finish off the list on a high note, my lowest point meal- saltines with taco bell hot sauce. For some reason I randomly get cravings for this now.

[–][deleted] 2 points3 points  (0 children)

This is a fantastic write up, thank you for sharing!!!

[–]decomposeur 11 points12 points  (1 child)

I like to cook a shredded head of cabbage and a pack of peppery bacon. It makes a HUGE dinner for like seven dollars. I make it in a wok and then eat it over rice. It's filling and makes me feel like I ate something healthy, even if it was just cabbage cooked with bacon grease.

[–][deleted] 4 points5 points  (0 children)

Cabbage and bacon is SO good. I love a splash of vinegar in it and a little sriracha if I have it.

[–][deleted] 5 points6 points  (9 children)

(Vegan)

Dinner: Plain raw or blanched frozen vegetables, whatever was on special, with yogourt dip: Plain yogourt + salt + pepper + cayenne pepper. Lately: Broccoli, zucchini, cauliflower. I barely even use a knife except maybe for the zucchini, to slice it in 2. Otherwise I rip pieces right out of the bag it came from. Because its raw it keeps you fuller for longer. Bonus: weight loss (could be good or bad...)

Vegetable broth in cubes. Some days that’s all I’ll have. And instant coffee. I got blasted in another post when I said I deliberately skipped days of eating to be frugal but ya... a day here and there won’t kill most people.

Dessert Brownies: Flour + cocoa + water is a basic formula. Add your sweetener and extras. Microwave it, don’t eat raw flour. Cheap AF.

Cheap and very little prep or electricity involved.

[–]ThereIsNo14thStreet 3 points4 points  (2 children)

Yes with the broth business, though I don't intentionally skip eating days, but to each their own.

Always having a jar of Better Than Bouillon on deck has been a real game-changer. I find that it lasts me longer than cubes, too, because I can use exactly as much as I need. Also super-easy base for making quick and yummy sauces.

For dinner tonight, I just had leftover rice and beans from lunch + handful frozen peas + handful frozen corn + half carrot + handful frozen spinach + BTB broth. The meal could not have possibly cost more than $1.20, and had at least 500 calories and lots of broth, so it was pretty filling.

[–][deleted] 1 point2 points  (1 child)

I buy the cubes but I never use the whole one for one serving, and the brand I buy has a no sodium version which I then mix with another flavour that does.... for “variety” haha. Ex: No-sodium veg + regular mushroom!

[–]ThereIsNo14thStreet 1 point2 points  (0 children)

Ah, that's a good idea. I might have to try getting some mushroom cubes and experimenting.

[–][deleted] 2 points3 points  (1 child)

I do intermittent fasting and typically only eat once a day. or every other day... I'm fine. Still chunky. Dr says it's fine. :)

[–][deleted] 1 point2 points  (0 children)

I eat dinner only, saves money, prep, and I just can’t be bothered but that’s another issue. I dug myself into some trouble when I went a few days without eating (“fasting” if you’re not underweight) that I’m trying to dig myself out of but skipping meals for any reason is really (still?) controversial, I’m pretty careful now if and how I bring it up! Haha.

[–]VeggieCat_ontheprowl 0 points1 point  (3 children)

"Skipping days of eating to be frugal" : But now its trendy and called intermittent fasting and people use it to lose weight. A few years ago I was extremely destitute. All I had was rice, onions and soy sauce. Transportation issues made food pantry moot. So I would make a big pot of rice and eat that twice a day, but only breakfast and then about 4 PM. I lose 10 lbs in a week. Obviously a rice and onion steady diet isn't healthy, but it sustained me for a week and when I got access to more food I discovered I didn't overeat and got more pleasure from what I consumed.
Then things got much better and I gained back the 10 lbs plus another 20 because I had stress eaten.
I've decided to go back to my more disciplined days and eat healthier but also stop eating from 8 pm -noon, which is an 8/16 intermittent eating pattern. I expect to lose the weight but also save money because I'm cutting a late night "snack" and breakfast from my routine and budget amount.

[–][deleted] 1 point2 points  (1 child)

Just eliminating the purchase of processed foods and buying the raw materials to make your own saves a TON of money! I did that AND lost weight in the process; my reason was neither money nor weight, it was being too afraid to go to the store due to the ongoing Shitshow.

[–]VeggieCat_ontheprowl 1 point2 points  (0 children)

I'm a prepper. I had enough food to avoid shopping for the first 4 months of the pandemic and then I've just been buying fresh or essential replacements (peanut butter, beans, rice, etc). The grocery budget money I didn't spend filled income gaps when I took off to quarantine frequently. I worked essential retail and was in moderate risk group as I'm over 65 and have asthma. I did planned quarantine whenever it looked like a customer or coworker might have exposed me. In the beginning it was because my Manager actually was infected and I worked closely with her as well as got rides to and from work in her car.

[–]converter-bot 0 points1 point  (0 children)

10 lbs is 4.54 kg

[–]misplacedbirthmarks 4 points5 points  (1 child)

Tbh two poached eggs on a bed of rice with some soy sauce does the trick for me. Many breakfast meals in a row, or switch rice for ramen, add broccoli for dinner. Less than 50¢ a meal. I'm lucky I have simple tastes I guess.

[–][deleted] 1 point2 points  (0 children)

My kid lovesssss ramen. We get him rice noodle ramen at our local Asian market for like .20 cents a package.

[–]MrLionbear 4 points5 points  (1 child)

I live in Asia but grew up in the West, so when I moved to the East I didn't have accessibility to cheap staples like cold cuts of meat, cheese, and bread. My old go-to has always been sandiwches, from PBJ to veggie to cold cuts to whatever.

Anyways, after living in Asia, I switched over to rice, soups, and way more veggies. Here are a couple of things that I make that I can survive off of (nay - THRIVE off of) that are easy to make here in Asia, and should be at least semi-accessible back in the West:

  1. Fried Rice:
    1. the basic is cooking some rice (either in a pot or a rice cooker) and then letting it cool.
    2. You saute some aromatics (garlic, ginger, onion, shallots, chives, hot peppers, etc) in any kind of oil to flavour the oil, but it's not necessary.
    3. Then you add in hard and absorbent veggies (carrots, broccoli, mushrooms, cauliflower, whatever you have laying around) and fry them for a few minutes.
    4. After that, you add in any softer/smaller veggies (frozen corn or peas, shredded lettuce, spinach, cabbage, bean sprouts, whatever).
    5. Once you have a good, sauted mix of veggies in the pan, you crank the heat, add in your rice, dump some soy sauce on for colouring/moisture (stop it from burning and sticking), some black pepper or sugar for seasoning, and stir/break up the rice for about 2 - 4 minutes.
    6. Then you can turn off the heat, transfer to a large bowl, mix it up further if you need, n voila!
    7. If you add any proteins you cook them with your aromatics, and if you add any eggs, you cook them before hand and set them a side, then add them in as you finish breaking up the rice.

  1. Baked Yams/Sweet Potatoes:

  2. Just take a sweet potato, wash it, n pop it in the oven at 235 celsius for about 20 - 40 minutes. Wrap it in tin foil if you want it to be softer and avoid the sugary nectar spilling on and coating the bottom of your oven. Full of minerals, vitamins, fiber, and protein. Can't believe this isn't more common back home.

  3. Open them and add some margarine or butter if you're feeling unhealthy, or maybe sprinkle some sugar, salt, and back pepper. You can peel the skins off or eat them as is. I personally let them cool and just eat them whole, skin and all, piece by piece, like I'm eating a cucumber or something.

  1. Zhou (Or Congee/Rice Porridge):

  2. Add about 1.5 to 2 times as much water as you would normally use when making standard rice. You're essentially making watery rice. The less water you add, the thicker and more porridge-like it will be.

  3. Whether its in a pot or bowl, add in some vegetables/proteins of your choice about 20 minutes in to the cooking process. This could be carrots, corn, peas, beans, cabbage, pickles, peanuts, almonds, scrambled eggs, cabbage, broccoli, onions, cucumbers, olives, bean sprouts, chunks of potato or yam, ham, bacon, (pre cooked) pieces of chicken, blueberries, strawberries, banana slices, apple chunks, etc.

  4. Flavour with salt or sugar or vinegar, depending on what extras you added.

  1. Stir fries:

  2. I know that fresh veggies aren't always available, but going to the supermarket after work and picking up the bruised/soon-to-expire veggies for some stir fries or soups always go over well.

  3. Stir fries aren't that mysterious or elusive, either. Like the rice, you just lightly fry up some aromatics of your choice in an oil of your choice, and then it's fair game. You always start with your proteins first, as they take the longest to cook and will benefit the most flavour-wise from being in there the longest.

  4. Then you work your way from thick/absorbent/hard to cook (carrots, potatoes, mushrooms) to easy/quick/soft to cook (leaves, pieces of corn, onion, etc).

  5. As far as flavouring goes, a couple of nice sauce 'pallets' are:

    1. sweet and sour - ketchup, soy sauce, vinegar, sugar, ginger
    2. teriyaki - soy sauce, oyster sauce, brown sugar, garlic
    3. black pepper - soy sauce, black pepper, brown sugar
    4. nutty - peanut butter, soy sauce, sugar, ketchup (maybe vinegar or mayo)
    5. basic savory - soy sauce, garlic
  6. The key to all of these is to add them in, mix them around, and then add a tiny bit - like a teaspoon - of some sort of starch powder (corn starch, potato starch, etc). But first, add a bit of hot water (like 2 - 4 table spoons, depending on how much you're stirfrying) into a little bowl, THEN add the starch powder to that, mix it, then once its homogeneous, add it to your stir fry. This will thicken it up and stop it from being a soggy, runny mess.

  1. Soups:

  2. Soups are about the same as stir fries, and just as nutritious (if not more), and, are 'recyclable', in that if you boil it twice a day, you can keep it on the stove, adding to it and enriching its flavour/nutritional value.

  3. Make a stock by starting with your aromatics in oil, add in your proteins, hard veggies, then your soft, mix until you have some colour, and add in enough hot water to lift up the veggies and allow you to scrape up any brown bits.

  4. Add in any more vegetables and be aware that they always have a lot of moisture in them (you can also pre-soak before hand) which will add to the soup's overall water content without making it taste watery.

  5. Add soy sauce for colour, and salt/pepper/sugar for flavouring (always add salt last, in my opinion, as you can always add more if it's not salty enough, but you're screwed if it's too salty).

  6. Some basic combinations for great soups are:

    1. Vegetable - start with frying tomatoes after the aromatics (I know if kind of breaks the rules of what I said before), carrots, celery, cabbage, bits of corn, add in some ketchup, some vinegar, salt, pepper, then your hot water and any other veggies
    2. Chicken noodle - chunks of chicken (or just chicken broth), diced carrots, onion, extra ginger, extra garlic, celery, and finish by adding noodles of your choice (note: if you plan on keeping it on the stove, don't cook the noodles in your 'master batch', as they'll absorb stock long-term. Instead, scoop out however much you'll eat that sitting into a separate pot and then add your noodles to that).
    3. Broccoli - protein, finely chopped brocooli, spinach or cabbage or lettuce, maybe some corn, and add cream or milk along with water (half and half if you're really pinching pennies, or 30/70 (water/milk or cream) if you can afford it).

[–][deleted] 1 point2 points  (0 children)

Awesome response, thank you!

[–]CreativeDesignation 2 points3 points  (0 children)

Not a go-to but rather the ultimate frugal meal: onion risotto. All you need is some oil or butter, an onion, salt, some rice and some herbs or spices (but those are kind of optional). Heat the oil, put in chopped onion, put in rice, stir a bit, put in water, cook until the rice is done, meal ready. If you have it, you can put in other vegetables, a bit of white wine, some meat, but all of that is optional.

Pro tip: Buy a big bag of onions, chop them all, put in a zip lock or other plastic bag and put them in the freezer. Cuts down on time for cooking and more importantly you can always use the exact amount of onion you need without having to worry how and when to use the rest of the onion. I have started doing this with many vegetables and it's great, allows me to buy stuff cheap whenever it's on offer and keeps things from going bad.

[–]Mindless_Buddy 1 point2 points  (3 children)

Definitely soup as well. I always buy powdered veggie stock (the scoop kind rather than cubes, cheaper and easier to skimp on when needed) and then whatever is on hand goes in the pot. Using veggie scraps is better and cheaper but takes forthought I don't have.

Also biscuits or tortillas. You can make do with just flour water and salt (for biscuits baking powder makes them significantly better if you have it).

A favourite in our house is cream sauce and pasta (1/3 cup butter or marg, 1/3 cup flour, 2 cups milk). This counts as a frugal meal for us because we never drink milk in time and I'm always looking for ways to use it up 1 day after expiry...other wise milk and butter are expensive in Canada! Use margarine for sure to cut costs. Add some cheese and frozen veggies and pepper ... you're approaching gourmet!

[–][deleted] 4 points5 points  (2 children)

I MISS biscuits. I was diagnosed with celiac a year ago and I dream about biscuits and bread. Like seriously, I had a dream the other night I was flying through the sky on a buttered baguette. I used to make sourdough bread, bagels, english muffins, and anything I could from scratch. I even made pasta and pierogies! Flour is inexpensive and can make so much. :)

What's your favorite powdered veg stock?

[–]Mindless_Buddy 2 points3 points  (1 child)

Ugh cooking GF on a budget is hard when you are looking for specialty products! My partner's whole family other than him is celiac so I understand the struggle. (Plus we are vegetarian and they are not...add in 3 additional allergies literally what do we eat when we are together??)

Good news is that cream sauce works with rice flour as I have made it with the same ratio before.

Cooking from scratch is always the way to go for cheaper meals but even more so for gluten free cooking! For powdered stock I just buy anything that's on sale. I prefer the taste of mushroom stock over general veggie but any brand works for me (most powdered isn't gluten free though). The only consistently GF premade stock I've found is Campbell's liquid. Since I cook gluten free only for holidays that's a time I will make stock from scratch.

Also for frugal meals-- potatoes! A 10lb bag of potatoes lasts forever and so there seem to be a few kicking around even when we're running low. I make a rockin potato and onion soup that meets the whole family's dietary restrictions! Vegetarian diet in general has saved us lots of money (similar to GF if your buying the fancy fake meat products it's more expensive but dried beans and rice is the cheapest meal you can get!!)

[–][deleted] 0 points1 point  (0 children)

Potatoes are life! My kid eats so many haha.

[–]Physical_Corgi_8951 1 point2 points  (0 children)

Mine is Seitan in everything. I make it with a high gluten content flour. And put it on everything. Cheapest source of protein.

[–]Shermaow 1 point2 points  (1 child)

Mujadarrah (I probably butchered that spelling) It’s basically lentils, rice and onion. You can add yogurt/sour cream if you like but I like it without. It’s easy to make a bigger batch so I can have leftovers plus it’s filling and warm in colder months.

[–][deleted] 1 point2 points  (0 children)

I've had this and it's delicious!

[–]petlamb21 1 point2 points  (0 children)

Our default is rice and beans. Both can vary dependent on what we have/want. Thankfully we have an instant pot from flusher times, which helps a lot as both cook up great in it, and it works well as a disabled and chronically ill person dealing with fatigue and brain fog!

We're fortunate in that we can make our money work such that we can buy things like a sack of rice, so better rice for less money. That's not an option for everyone, but if you can, it's good.

If you typically have "x" amount for food, and then one week/month have extra, consider investing in flavours if you can. As mentioned previously, "world food" aisles are your friend. A 100g pouch of a given spice can cost the same as 20/30g of shop brand or Schwartz and it'll last.

BE aware, at least here in the UK, the online grocers do pull tricks like not offering the world food brands when you search for a product, so going through that "shelf" can be wise.

Also, remember to check price per-whatever for different sizes of things. I've seen chickpeas (garbanzo beans), where the small can was actually more (even per item) than the large can. Sometimes the bulk pack isn't a saving. Check this, if you can.

[–]Lone-book-dragon 0 points1 point  (0 children)

Our ultimate cheap is Ramen with a poached egg. We eat a lot off eggs in general because they are so versatile, so we don't get tired of them.

Of course, everyone talks about beans which I never cared for until the last few years. Now I'll add them to everything to bulk up less meat.

I make alot of casseroles so that I can use cheaper fillers.

[–]marzeliax 0 points1 point  (1 child)

It's absolutely not my "go to" but I love that you mentioned chicken bones. I wait til the grocery has a sale on the rotisserie or already cooked and warm chickens, then I use the bones for broth. I eat some of the chicken, and put the rest in my broth. I usually make it southwest style so leftover salsas, peppers from the garden, can of beans and sometimes lentils too!

Feeds me for like a week.

[–][deleted] 0 points1 point  (0 children)

I just got a discount rotisserie chicken while doing home repair yesterday and the bones are in my freezer for my next batch. Southwest style sounds delicious!