NOTE: I’ll add pictures or video for dishes as I have time, probably on the weekend.
I’ve got a busy day, which means not much time for thinking about what I’m going to eat.
Busy Girl’s Nutrition Breakfast Drink.
1/2 cup milk 20 cents
1 whole raw egg* 8 cents
banana (from frozen) 30 (This is optional. Substitute other fruit/berry
splash vanilla 1 cent
59 cents
Put all ingredients in glass and stir with a fork, or into a shaker bottle & shake, or into a bowl to blend with immersion blender, or into blender (But why have to wash a blender to make a quick breakfast. I think a blender defeats the purpose of the quest for quick.)
*I know eggs are supposed to be cooked, so I won’t recommend this to others, but I’m taking my chances . . . You could substitute pasteurized egg whites in a carton, available at most grocery stores.
You can take this to go, too.
What I need is a quick hit of protein & vitamins that will stick to my ribs.
Simple Egg Salad Sandwich with Kiwi Salad
Each week I boil some eggs so I’m always ready for a quick sandwich, salad addition, or for deviled eggs.
Egg salad sandwich
1 egg, chopped
1 teaspoon mayo
1 squirt brown mustard
sugar to taste
dash of salt & pepper
lettuce
tomato if available, thinly sliced
1/2 slice whole wheat bread, toasted if desired
Mix all salad ingredients in a bowl,
Spread salad over bread
Add lettuce & tomato
Serve with something wonderful that you prepped in advance, like Kiwi Salad
Look for the Kiwi Salsa recipe & pics coming soon (or on the website)
$2-a-Day Gourmet Secrets
- Use low-priced seasonal fruits and/or vegetables to make amazing side dishes.
- Make cooking & prepping incredible dishes your hobby!
- Eating well is the best revenge. Don’t complain about the economy. Make a game of living well for less!
Corn Relish over Pasta
CORN RELISH
2 cups corn, from frozen or fresh, husked and cleaned 10 cents
6 roma tomatoes, from canned or fresh, peeled, seeded, and coarsely chopped 40 cents
1/2 cup green bell peppers, cleaned & chopped 15 cents
1/4 cup red or yellow bell pepper, cleaned & chopped 8 cents
1/4 cucumber, chopped 8 cents
1/2 medium onion, chopped 5 cents
2 Tbsp white sugar, or to taste
1/2 cup white cider vinegar, or other clear vinegar
1/4 tablespoon salt
1/4 teaspoon mustard seed, ground ________
86 cents for 3 cups
In a large saucepan, mix the corn kernels, green bell peppers, other bell peppers, cucumber, onion, and *tomatoes (if using fresh)
In a small bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed.
Pour into the saucepan over vegetable mixture.
Bring to a boil, then simmer 1/2 hour
If using canned tomatoes, add the tomatoes after 20 minutes and continue simmering.
Store the finished relish in containers in fridge for up to 10 days,
OR Transfer to sterile jars. (I won’t personally do that, but you could. If you do, let me know how. Video it, send it to me, and I may post it.)
Serve as a side with any meal
Use as an ingredient for salsa, add black or pinto beans
Or – serve over pasta.
I decided to serve this relish over pasta.
While 99% of the time I use whole wheat, for this dish I used white pasta. I didn’t think the relish could stand up to the stronger flavor of the whole wheat. 15 cents pasta
30 cents relish
45 cents
NOTE: This was an okay pasta dish, Not bad; but not great, not up to my Wow! standard. In the future I would use the relish as a relish or salsa OR add a dark meat chicken for more flavor, texture, protein.
NOTE #2: I cooked the whole bag of pasta. That was a mistake. I don’t want to eat pasta every day, especially not white pasta! But, I’m going to a pot luck on Saturday, I’ll use the pasta for a great seafood salad dish.
