Blueberry Waffles with Lemon Curd, Hashbrowns and Cheesy Eggs

Ingredients:

8 Frozen Blueberry Kashi Waffles

~20 oz Frozen Shredded Hash brown potatoes

8 Eggs

3 oz shredded pepper jack or Mexican blend cheese

3 green onions, thinly sliced

3 Tablespoons Vegetable oil

1 Tablespoon Butter

salt and pepper

Lemon Curd - I used Alton Brown's recipe here. (there will be extra)

Directions:

Prepare Hash browns according to package directions. When I cook them, I put a bunch of salt and pepper in the pan with the oil, add the potatoes, and add more salt and pepper on top. Potatoes are bland and they need lots of seasoning. When the potatoes are golden brown, stir in 2 sliced green onions.

Scrabble eggs in 1 Tablespoon butter. Salt and Pepper. Once eggs are almost set, add the cheese and stir until melty and gooey. Stir in 1 sliced green onion.

Heat waffles according to package directions. Serve waffles with a spoonful of lemon curd - it is very flavorful, so go easy on it (you want to be able to taste the blueberry flavor too). Serve with hash browns and eggs.

Serves 4

To see how I made this meal frugally, see the post on my other blog here.

BLTTA Sandwiches

Ingredients:

8 slices of bread

9oz deli sliced turkey breast (about 30 slices)

2 Roma tomatoes (or 1 large beefsteak tomato)

4 leafs of lettuce

2 ripe avocados, mashed and slightly salted

1 dill pickle spear, finely chopped

1 green onion, thinly sliced

8 slices turkey bacon

Directions:

Toast bread.

While bread is toasting, slice green onions, dice pickles and mash avocado. Cook the bacon according to packaged directions to desired crispness (I happen to like it crispy)

Spread avocado on both slices of bread. Build the sandwiches by dividing the ingredients between the 4 sandwiches and layering them on.

Serves 4

Read here how I made this meal frugally.

Chipotle Pineapple Roast Beef Sandwiches

Ingredients:

10oz deli sliced Roast Beef
4 Hamburger buns
1 can sliced pineapple, drained
1 small chipotle chili pepper, finely minced
4 Tbs Mayonnaise
8 leafs of lettuce

4 large russet potatoes
Canola oil spray
salt & pepper
ketchup

Directions:

Preheat the oven to 425 degrees. Wash and scrub the potatoes. Slice each potato into 8 wedges. Place them skin side down on a baking sheet. Spray with canola oil cooking spray. Sprinkle with salt and pepper. Roast in oven for about 20 minutes, until golden brown.

Mix the minced chipotle peppers with the mayonnaise and set aside.

Pre-heat grill, low heat on one side and medium heat on the other. Once the grill is hot, place the

pineapple slices on the medium side and the buns (cut side down) on the low side. The buns will only take a minute or two to toast - keep and eye on them. Grill the pineapple a few minutes on each side - until the have golden brown grill marks.

To assemble the sandwiches, thinly spread the chipotle mayo on the top and bottom bun. Place 6-8 slices (depending on size) of roast beef on the bottom bun. Add 2 slices of pineapple and 2 leafs of lettuce.

Serve with potato wedges and ketchup.

Serves 4

Visit my other blog here to see how I made this meal frugally.

Pineapple Poppy Seed Pasta Salad

Ingredients:

1 lb Barrilla Piccolini Mini Farfalle Pasta
1 16oz bottle Kraft Creamy Poppy seed Salad Dressing
1 20oz can Crushed Pineapple, drained
3 green onions, thinly sliced
3 large ribs of celery, chopped (use 8 ribs if using, pre-trimmed stalks from the heart)
1 whole chicken, roasted and chopped

Directions:

If you are roasting your own chicken, cook at 350 degrees until and internal temperature reaches 160 degrees. After you remove it from the oven, allow to cool for about 30-45 minutes before pulling and chopping the meat. If you are using a rotisserie chicken, simply pull and chop the meat and set aside.

Cook pasta according to directions on box. Be sure to salt the water - the dressing is sweet, so you need the pasta to be seasoned well, to balance the flavors. You should put in about a handful of salt into the boiling water. Do not over cook the pasta - it will absorb the dressing once the salad is all assembled. Drain the pasta and rinse under cold water.

While pasta is cooking, slice the green onions and celery. Keep in mind that you are using small, dainty pasta, so you want the chicken and celery pieces scaled accordingly - about 1/4 inch chop on the celery and 1/2 - 1 inch chop on the chicken.

Toss all the ingredients together in a large mixing bowl. Chill at least an hour before serving.

Serves 6 (It keeps great in the fridge, so even if you don't have 6 in your family, make the whole recipe and eat it for lunches the next day)


To find out how I made this dish frugally, check out the post on my other blog here.

Check out more chicken recipes at Life as MOM's Ultimate Recipe Swap

When is it in season (by season)

You can save a lot of money simply by eating produce that is in season. Yes, you may want strawberries in November (I always do), but you'll have to pay 4 times as much for them as you would buying them in season. Eating fruits and veggies that are in season is not only a great way to save money, but it also give you a great variety to your diet. If you eat apples and bananas year round, you're missing out on all the nutrients that the other fruits provide.

A lot of these are available at good prices longer than their standard season. And some are readily available all year long (thanks to modern farming). But, this give you a good idea of when you will be able to get great deals on your fruits and veggies.


Spring

Apricots
Artichoke
Asparagus
Avocado
Chives
Collard Greens
Fava Beans
Fennel
Mango
Mustard Greens
New Potatoes
Papaya
Pineapple
Rhubarb
Shallots
Spinach
Strawberries
Sugar Snap Peas
Snow Peas
Vidalia Onion
Watercress


Summer

Beets
Blackberries
Blueberries
Broccoli
Cantaloupe
Cherries
Chinese Cabbage
Corn
Cucumber
Eggplant
Green Beans
Nectarines
Peaches
Peppers
Plums
Raspberries
Summer Squash
Tomatoes
Watermelon
Zucchini


Fall

Acorn Squash
Apples
Belgian Endive
Brussell Sprouts
Butternut Squash
Cauliflower
Carrots
Celeriac
Cranberries
Figs
Garlic
Ginger
Grapes
Mushrooms
Parsnips
Pears
Pomegranate
Pumpkin
Sweet Potatoes
Swiss Chard


Winter

Chestnuts
Grapefruit
Kale
Leeks
Lemons
Oranges
Persimmons
Radicchio
Radishes
Rutabaga
Tangerines
Turnips

When is it in Season? (Alphabetically)

You can save a lot of money simply by eating produce that is in season. Yes, you may want strawberries in November (I always do), but you'll have to pay 4 times as much for them as you would buying them in season. Eating fruits and veggies that are in season is not only a great way to save money, but it also give you a great variety to your diet. If you eat apples and bananas year round, you're missing out on all the nutrients that the other fruits provide.

A lot of these are available at good prices longer than their standard season. And some are readily available all year long (thanks to modern farming). But, this give you a good idea of when you will be able to get great deals on your fruits and veggies.


Acorn Squash - Fall
Apples - Fall
Apricots - Spring
Artichoke - Spring
Asparagus - Spring
Avocado - Spring
Beets - Summer
Belgian Endive - Fall
Blackberries - Summer
Blueberries - Summer
Broccoli - Summer
Brussell Sprouts - Fall
Butternut Squash - Fall
Cauliflower - Fall
Cantaloupe - Summer
Carrots - Fall
Celeriac - Fall
Cherries - Summer
Chestnuts - Winter
Chinese Cabbage - Summer
Chives - Spring
Collard Greens - Spring
Corn - Summer
Cranberries - Fall
Cucumber - Summer
Eggplant - Summer
Fava Beans - Spring
Fennel - Spring
Figs - Fall
Garlic - Fall
Ginger - Fall
Grapefruit - Winter
Grapes - Fall
Green Beans - Summer
Kale - Winter
Leeks - Winter
Lemons - Winter
Mango - Spring
Mushrooms - Fall
Mustard Greens - Spring
Nectarines - Summer
New Potatoes - Spring
Oranges - Winter
Papaya - Spring
Parsnips - Fall
Peaches - Summer
Pears - Fall
Peppers - Summer
Persimmons - Winter
Pineapple - Spring
Plums - Summer
Pomegranate - Fall
Pumpkin - Fall
Radicchio - Winter
Radishes - Winter
Raspberries - Summer
Rhubarb - Spring
Rutabaga - Winter
Shallots - Spring
Spinach - Spring
Strawberries - Spring
Sugar Snap Peas - Spring
Snow Peas - Spring
Summer Squash - Summer
Sweet Potatoes - Fall
Swiss Chard - Fall
Tangerines - Winter
Tomatoes - Summer
Turnips - Winter
Vidalia Onion - Spring
Watercress - Spring
Watermelon - Summer
Zucchini - Summer

About Me

For years I spent a lot of money on groceries - I consider myself a foodie and never thought that I could eat yummy food on a small budget. Well, over the years, the budget got smaller, but my palate stayed the same and so I had to adapt. Now, I find it to be an exhilarating challenge to come up with recipes using the items that I bought at rock bottom prices. I'm sharing these recipes with you because I figure that you're probably scoring deals on a lot of the same items and need something tasty to make with them.

Please let me know if you have any questions about any of these recipes. I do write this blog more or less for foodies, so I assume that you know your way around the kitchen. So, if anything is confusing or unclear, please don't hesitate to ask me.

Also, if you have anything in your stockpile that you need help incorporating into a recipe, let me know - I love a good culinary challenge.E-mail me at frugalfoodieblog @ gmail . com

You can also visit my personal blog here.

Picking a Ripe Pineapple

Pineapple does not ripe up after it is picked, so it is imperative that you buy one that is ripe.

Here's what you need to look for if you want to get a good pineapple:

The outside should be mostly yellow. The eyes should be large, plump, symmetrical and the same size over the entire pineapple. The leaves should be green. The leaves should pull easily away from the body of the pineapple. The bottom of the pineapple should smell like sweet pineapple.

Avoid pineapple that have: brown leaves, mushy spots, or mold on the bottom.