Friday, July 17, 2009
When Life Gives you Lemons, make Quiche!
Sorry for not posting the last couple of weeks. The month of July is very busy for me this summer. It started out with 1 event and quickly multiplied to 3. I'm sure many of you can understand. I only have 1 more event left, then a month of summer to sit back and relax before the kids head back to school.
This weeks Under $5 Dinner comes from something that happened while I was gone last week at girls camp.
My son had gone to the store with his Boy Scout Troop and purchased the food for their Scout Camp which is this week. The food was to be stored at our house. Since the refrigerator quickly became full, my son put the eggs they had gotten in the freezer. When I returned home he and I sat down to go over his food list and make sure everything was in place. As we were checking things off the list, he proudly lifted the lid to the freezer. Thats when I saw the eggs.
After replacing 6 1/2 dozen eggs I wondered what I could do with the frozen ones. I hated to throw them away. The first thing I did was get them out of the freezer and put them into the fridge to thaw. Then I started to experiment. I learned that frozen eggs aren't good hard boiled but you can scramble them. So, for this weeks Under $5 dinner I made Vegetable Quiche using my frozen eggs.
One frugal living skill I've learned is to be inventive. You never know what life will throw at you. You can save lots of money by looking at things differently and not being so quick to just throw it out and go and buy something else.
Vegetable Quiche - $1.98
Cantalope - $1.32
Salad - Free
Total Meal - $3.30
1 dozen eggs - .92 c
2c grated colby/jack cheese - ($3.99 2 lb loaf @ Fred Meyer minus $1 off coupon = $2.99) = .54
2c milk = .24c
1 small onion - Free from the garden
1/4 c chopped fresh basil - Free from the garden
1c chopped broccoli - Free from the garden
1c sliced zucchini - Free from the garden
Double crust pie crust
2c flour = .22
1 stick margarine = .06 (25c 1 lb package @ Super 1)
1/2 t salt
6-7 T cold water
Make pie crust and bake. While crust is baking saute onion, broccoli and zucchini till onion is tender. In a separate bowl scramble eggs. Add milk, salt and basil. Once crust has finished baking, sprinkle with cooked vegetables and cheese. Pour egg mixture over vegetables. Bake @ 350 for 35 min or till knife inserted comes out clean. Let stand 10 min before serving.
As you know I just go out to the garden and harvest what's ready. We still have lettuce, spinach and beet greens. I also like to shred some beets in the salad. I'll add some sliced zucchini as well. Pretty soon the tomatoes, peppers and cucumbers will be ripe. I can't wait.
This week I used my Albertsons Doubler coupons to get a free bottle of Kraft Dressing.
The quiche turned out great. I doubled the recipe to make enough to feed my family. I used a 13 x 9 pan instead of the standard pie pan. To make sure the now thawed eggs scrambled well I just cracked them into the blender.
I hope the next time life gives you something unexpected you can turn it around into something great.
Live less, live more
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