Need help with super frugal menu!

[hollyhill]

I really can't afford to spend much more this month on food or anything else for that matter.
The hours I am working are to pay the mortgage and house insurance.
I am already using Dec. loan money to live on!!!!!! We had to replace the altenator in our car, had towing charges, had a $55 charge for dental work for the children and today I had my purse stolen with my grocery money! So I am going to list the foods I have here and any recipes or menu ideas you can give me would be so much appreciated. I am hoping I only have to buy milk and eggs.
I have enough dog and cat food for the remainder of the month and I have enough TP (I hope).
I also have 10 cans of tuna (2/$1)
5 lbs lentils
2lbs split peas.
3lbs kidney beans
2 doz. chicken weiners
10 lbs oatmeal
40lbs wheat (I can grind into flour)
10 lbs white flour
3lbs rice
2 lbs macaroni pasta
8 large cans of tomatoes

In my freezer I have
Lots of frozen blueberries
frozen pumpkin puree
20 frozen bananas
8 pints applesauce
4 doz. bagels
2 doz. buns
8 pizza crusts
2 pkg tortillas

Fresh produce:
some potatoes from garden
2 bags of apples from our tree (not very fresh anymore)
3 winter squash
lots of walnuts
2 heads lettuce
6 green peppers
2 red peppers
bananas
9 lb box of mandarins

In the garden still
Jerusalem artichokes (sunchokes)
Parsley
Arugula sp?
chives

I have staples like sugar, oil, margarine, homemade jams, BP, yeast, chicken and beef stock and condiments.


Please help me to feed my family. I am hoping for some new ideas.

[nodmicks]

One thing that jumps out at me is tuna patties if you have an egg.Would be good on bagels or buns

Hot or cold tuna salad.
.
Hot dog spagetti (puree tomaos with spices 4 sauce)

Season the beans and smash while heating (like refried). Roll in tortilla with peppers, canned tomato, lettuce

For a snack my kids love tortillas spread with butter, cinnamon and sugar and broiled for a min.

Peanut butter and sliced apple sandwiches (better than p butter and bananna!

I have some wierd food tastes so I hope these arent too odd! I'll brainstorm and check back later!

[favesis37]

a meatless pasta dish, tuna salad, tuna and noodles, hotdogs, chili, tuna wraps,veggie bagels,bean soup,
good luck and let us know what you decide

[nodmicks]

Another real cheapie is vegetarian shepards pie.

Before we had kids we were saving to go to Las Vegas. Our grocery budget was tiny. We used to boil and mash a 5 lb bag of potatos. Brown 1 lb of gr. beef. Mix together beef and potatos and add 3 cans of veggies and either tons of butter or tomato soup. Kinda like shepards pie but messy looking. We would eat it all week. Very good though ugly!

The best tuna hotdish recipe I've ever had is in the tightwad gazette.

Bean and hotdogs (possible sweeten and spice in the crockpot and let sliced hot dogs simmer all day)

With the rice? Veggie stir fries with your broth on hand or rice stuffed squash.

Warm rice is a great breakfast too with a bit of cinnamon sugar and butter. Some people like milk instead of butter.

Blueberry bread , muffins or pancakes.
Pumpkin bread, muffins, pancakes.
Same as above for bananna
Same for apple but adding pie or apple crisp.

Veggie pizza

[YankeeMom]

You could make a yummy potato soup w/ milka few potatoes (I use as few as 4 potatoes in soups for my family of 6). I also water the milk down a little with chicken stock to stretch it. You could also make bean or lentil soup. I get at least 2 dinners & 1 lunch (for all of us) from one batch of soup. I notice my family fills up quicker on soup. And it is the season for soups
You could throw in some homemade bread/rolls.

Get creative with our pizza toppings, I didn't see any cheese listed above. You could make a breakfast pizza (for dinner) with scrambled eggs & cheese on the pizza crust. No sauce needed, but you could make a white/milk gravy to use for sauce.

Breakfasts ~ you have oatmeal, you could also make blueberry pancakes/waffles/muffins for a change.

[ironmaiden]

10 cans of tuna (2/$1) - tunal melt, tuna casserole, tuna patties
5 lbs lentils - lentil loaf, veggie burgers, lentil soup
2lbs split peas - split pea soup
3lbs kidney beans - chili over rice
2 doz. chicken weiners -
10 lbs oatmeal - mix pb into oatmeal, granola cereal
3lbs rice - put under anything to stretch the meal
2 lbs macaroni pasta - pasta bake, mac and cheese, in soups
8 large cans of tomatoes - for chili, pasta bake, soup

frozen blueberries - pancakes, muffins
frozen pumpkin puree - pumpkin-apple soup, pumpkinpotato soup
20 frozen bananas - bread, pancakes, muffins
8 pizza crusts - calzones
2 pkg tortillas - tortilla pie (layers of tortilla, beans and salsa, cheese baked)

Fresh produce:
some potatoes from garden - mashed, pumpkin-potato soup
2 bags of apples - pumpkin-apple soup, cobbler, crisp
3 winter squash - soups, mashed


6 green peppers - stuffed peppers (rice and hamburg or beans)

stuffing - bread, apples, walnuts
cinnamon-sugar on toast - put on top of melted butter
french toast

In the garden still
Jerusalem artichokes (sunchokes)
Parsley
Arugula sp?
chives

[Hardy1]

Hi - how are you getting on with your menu? Thinking of you.
I use a recipe from Three Bowl Cookbook - I adapt it to what I have. Sometimes make it thick like stew, sometimes more like soup. here goes:
spicy squash stew with peppers (have made it with potatoes instead of squash and without peppers though)
1 litre water or veg stock
75g red lentils
1 and a half tablesp oil
1 onion peeled and sliced
2 cloves garlic, minced
1 carrot, diced
1 butternut squash, peeled, seeded and cut in chunks (have NEVER cooked one of those LOL)
400g tin tomatoes
2 jalapeno peppers seeded and minced (don't use but put in shake of powder)
salt and pepper
half cup fresh coriander (haven't used that)
half lime (never that organised)

So I just kind of cook it all up. This is really good with potatoes as they absorb the tomatoey taste. This lasts me a few days. Sometimes I make it spicier than other times. Also, I freeze it in individual portions.

Hope this helps.
W

[hollyhill]

Thanks for all your suggestions. I am working on the menu off line and I will post it when I get done.....because I am trying to cut down my computor time.

So far we have had lentil soup and homemade bagels, pancakes (for dinner), vegetable ommlettes, spaghetti and tuna calzones.
Tonight is tuna casserole. Tomorrow fried rice.
Breakfast has been oatmeal and oatmeal and oatmeal and......pumpkin muffins.
Lunch has been far to much pumpkin soup (according to the kids) and potato soup. With fresh bread.

[peanut]

Here are a few:


Tuna Stew

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces tuna in water, canned
12 fluid ounces tomatoes, stewed
1 cup potatoes -- diced
1/4 cup celery -- chopped
1 cup onion -- chopped
2 tablespoons olive oil
1/4 teaspoon white pepper
1/2 teaspoon thyme -- dry
1/4 teaspoon dill -- dry
3 cups milk
2 tablespoons flour
1 cup Monterey jack cheese -- grated


Saute celery and onions in oil.

Add potatoes and cook 10 minutes, till soft.

Add pepper, thyme, dill and flour. Cook for 2 minutes.

Add tomatoes and tuna and simmer 15 minutes. If freezing, do so at this point.

Add 3 c. milk and heat to simmer.

Remove from heat and add grated cheese.

Serve immediately, garnished with parsley.

Source:
"Frugal Living Board at ivillage"
Yield:
"1 cup"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 415 Calories; 22g Fat (47.3% calories from fat); 26g Protein; 29g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 420mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.

Serving Ideas : Serve with homemade bread and salad.



* Exported from MasterCook *

Tuna Fish Surprise

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 tablespoons canola oil
1 1/2 teaspoons curry powder
3 egg
1 1/2 cups milk
1 1/2 cups tuna in water, canned -- flaked
3/4 cup canola oil
3/4 cup flour
1 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon Worcestershire sauce
6 cups milk, 1% lowfat
3 tablespoons parsley -- chopped

Sift together 1 c. flour, baking powder, curry and 1/2 tsp. salt.

Beat egg, add milk and oil. Add to flour mixture, stirring only till just moistened. Add tuna and mix well.

Fill oiled muffin tins 3/4 way with batter. Bake at 425F for 20 min.

Combine 1/4 c. oil and 1/4 c. flour. Add 1/2 tsp. salt and 1/4 tsp. pepper. Stir till smooth.

Add Worcestershire Sauce and milk. Stir till thick. Add parsley. Serve over muffins.

Description:
"Curried tuna muffins with sauce."
Yield:
"18 muffins"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 541 Calories; 28g Fat (47.1% calories from fat); 21g Protein; 51g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 1173mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with a green vegetable.



* Exported from MasterCook *

Tuna Fish Casserole

Recipe By :Jean Ottosen
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 can tuna in water, canned -- flaked
4 c broad egg noodles
4 tbsps canola oil
4 tbsps flour
3 c milk
4 tbsps parsley -- chopped
salt and pepper
1 c bread crumbs
2 c peas


Cook noodles. Drain. Drain and flake tuna fish. Add to noodles.

Make white sauce from oil, flour, salt, milk and parsley. Add peas or corn with milk.

Once thick and bubbly, pour over noodles and tuna.

Mix and pour into 9 x 13" casserole. Sprinkle with bread crumbs. Bake at 350F for 20 min.

Cuisine:
"low fat"
Source:
"Original"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 441 Calories; 16g Fat (32.5% calories from fat); 26g Protein; 48g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 398mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.

Serving Ideas : Serve with a green salad.


* Exported from MasterCook *

Golden Lentil Soup

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg onion -- peeled and chopped
1 tbsp canola oil
1/2 lb dry red split lentils
1 qt vegetable stock
2 tsps lemon juice
salt and pepper

Saute chopped onion in butter in saucepan.

Add lentils and stir 1 to 2 minutes.

Add stock or water. Bring to boil and let simmer 20 minutes, covered.

Beat soup or puree in blender. Add lemon juice, salt and pepper to taste.

Description:
"A simple, cheap, flavourful soup when made with vegetable OXO cubes."
Cuisine:
"low fat"
Source:
""The Complete Vegetarian Cuisine""
Yield:
"6 c"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 271 Calories; 10g Fat (31.8% calories from fat); 8g Protein; 39g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 2169mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 Fat.

Serving Ideas : Serve with crusty whole wheat rolls or garlic bread. Or with baking powder biscuits.

NOTES : Double this recipe for one multiple for our family (4-6 adults).


* Exported from MasterCook *

Lentil Burgers

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lentils -- dry
1/2 cup barley -- hulled
1 cup bread crumbs
1/2 cup onion -- chopped fine
1/4 cup green pepper -- chopped fine
2 tablespoons Italian Herbs
1 teaspoon garlic -- minced
1 tablespoon whole wheat flour

Boil lentils and bulgur for approximately 40 minutes.

Combine ingredients and refrigerate for approximately one hour.

Shape into patties and grill, or bake on cookie sheet at 350F for 15-20 minutes per side.

Serve with burger fixings.

Description:
"A yummy hamburger replacement."
Cuisine:
"low fat"
Source:
"Frugal Board at ivillage on the Internet"
Yield:
"5 burgers"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 2g Fat (7.3% calories from fat); 11g Protein; 44g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 192mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve on homemade hamburger buns with traditional burger fixings of lettuce, tomato, relishes, pickles, ketchup, mustard, etc.


~~~~~~
Then there's oatmeal cookies, oatmeal bread, oatcakes with cheese, oatmeal topping on apple crisp.

How about banana and blueberry smoothies? Add milk and yogurt and you're done.

Pumpkin can be used to replace the fat in baking.

Vegetarian pizza, though I don't see any cheese...

How about a Waldorf Salad with apples, walnuts, mayo, celery, and grated carrots?

Or Mandarin Orange Salad? Leaf lettuce, mandarin orange segments and toasted almonds. Served with Italian dressing or an oil and vinegar concoction.

Those are my ideas. Good luck!

Jean

[peanut]

Here are a few:


Tuna Stew

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces tuna in water, canned
12 fluid ounces tomatoes, stewed
1 cup potatoes -- diced
1/4 cup celery -- chopped
1 cup onion -- chopped
2 tablespoons olive oil
1/4 teaspoon white pepper
1/2 teaspoon thyme -- dry
1/4 teaspoon dill -- dry
3 cups milk
2 tablespoons flour
1 cup Monterey jack cheese -- grated


Saute celery and onions in oil.

Add potatoes and cook 10 minutes, till soft.

Add pepper, thyme, dill and flour. Cook for 2 minutes.

Add tomatoes and tuna and simmer 15 minutes. If freezing, do so at this point.

Add 3 c. milk and heat to simmer.

Remove from heat and add grated cheese.

Serve immediately, garnished with parsley.

Source:
"Frugal Living Board at ivillage"
Yield:
"1 cup"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 415 Calories; 22g Fat (47.3% calories from fat); 26g Protein; 29g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 420mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.

Serving Ideas : Serve with homemade bread and salad.



Tuna Fish Surprise

Serving Size : 9

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 tablespoons canola oil
1 1/2 teaspoons curry powder
3 egg
1 1/2 cups milk
1 1/2 cups tuna in water, canned -- flaked
3/4 cup canola oil
3/4 cup flour
1 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon Worcestershire sauce
6 cups milk, 1% lowfat
3 tablespoons parsley -- chopped

Sift together 1 c. flour, baking powder, curry and 1/2 tsp. salt.

Beat egg, add milk and oil. Add to flour mixture, stirring only till just moistened. Add tuna and mix well.

Fill oiled muffin tins 3/4 way with batter. Bake at 425F for 20 min.

Combine 1/4 c. oil and 1/4 c. flour. Add 1/2 tsp. salt and 1/4 tsp. pepper. Stir till smooth.

Add Worcestershire Sauce and milk. Stir till thick. Add parsley. Serve over muffins.

Description:
"Curried tuna muffins with sauce."
Yield:
"18 muffins"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 541 Calories; 28g Fat (47.1% calories from fat); 21g Protein; 51g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 1173mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with a green vegetable.

Tuna Fish Casserole

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 can tuna in water, canned -- flaked
4 c broad egg noodles
4 tbsps canola oil
4 tbsps flour
3 c milk
4 tbsps parsley -- chopped
salt and pepper
1 c bread crumbs
2 c peas


Cook noodles. Drain. Drain and flake tuna fish. Add to noodles.

Make white sauce from oil, flour, salt, milk and parsley. Add peas or corn with milk.

Once thick and bubbly, pour over noodles and tuna.

Mix and pour into 9 x 13" casserole. Sprinkle with bread crumbs. Bake at 350F for 20 min.

Cuisine:
"low fat"
Source:
"Original"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 441 Calories; 16g Fat (32.5% calories from fat); 26g Protein; 48g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 398mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.

Serving Ideas : Serve with a green salad.



Golden Lentil Soup

Serving Size : 3

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg onion -- peeled and chopped
1 tbsp canola oil
1/2 lb dry red split lentils
1 qt vegetable stock
2 tsps lemon juice
salt and pepper

Saute chopped onion in butter in saucepan.

Add lentils and stir 1 to 2 minutes.

Add stock or water. Bring to boil and let simmer 20 minutes, covered.

Beat soup or puree in blender. Add lemon juice, salt and pepper to taste.

Description:
"A simple, cheap, flavourful soup when made with vegetable OXO cubes."
Cuisine:
"low fat"
Source:
""The Complete Vegetarian Cuisine""
Yield:
"6 c"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 271 Calories; 10g Fat (31.8% calories from fat); 8g Protein; 39g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 2169mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 Fat.

Serving Ideas : Serve with crusty whole wheat rolls or garlic bread. Or with baking powder biscuits.

NOTES : Double this recipe for one multiple for our family (4-6 adults).



Lentil Burgers

Serving Size : 5

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lentils -- dry
1/2 cup barley -- hulled
1 cup bread crumbs
1/2 cup onion -- chopped fine
1/4 cup green pepper -- chopped fine
2 tablespoons Italian Herbs
1 teaspoon garlic -- minced
1 tablespoon whole wheat flour

Boil lentils and bulgur for approximately 40 minutes.

Combine ingredients and refrigerate for approximately one hour.

Shape into patties and grill, or bake on cookie sheet at 350F for 15-20 minutes per side.

Serve with burger fixings.

Description:
"A yummy hamburger replacement."
Cuisine:
"low fat"
Source:
"Frugal Board at ivillage on the Internet"
Yield:
"5 burgers"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 2g Fat (7.3% calories from fat); 11g Protein; 44g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 192mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve on homemade hamburger buns with traditional burger fixings of lettuce, tomato, relishes, pickles, ketchup, mustard, etc.


~~~~~~
Then there's oatmeal cookies, oatmeal bread, oatcakes with cheese, oatmeal topping on apple crisp.

How about banana and blueberry smoothies? Add milk and yogurt and you're done.

Pumpkin can be used to replace the fat in baking.

Vegetarian pizza, though I don't see any cheese...

How about a Waldorf Salad with apples, walnuts, mayo, celery, and grated carrots?

Or Mandarin Orange Salad? Leaf lettuce, mandarin orange segments and toasted almonds. Served with Italian dressing or an oil and vinegar concoction.

Those are my ideas. Good luck!

Jean

[Lori Biever-Launder]

How about pumpkin bread as a dessert or for breakfast?

Make pasta with tomatoes and a sliced up hot dog?

TWG has a good lentil casserole recipe.

How about some sort of stir fry with assorted veggies and rice?

Use soem of the oatmeal with blueberries in it for breakfast. Also, you can soak the wheat and cook it in the Crock Pot for breakfast cereal too. Add some fruit (some of the old apples would be good) and a few nuts. Yummm...

You could make some apple crisp with the oatmeal and apples as well.

IF you have cheese, you could make some tuna melts. Either use bagels or cut the pizza shells up into individual portions. Make up some tuna and top with a bit of cheese. Heat in the oven for a few minutes until the cheese is melted.

I know there are recipes for cream of squash soup. I have seen this in Gourmet magazine, s it's probably very good! You could cook the artichokes to have with it along with a hearty bread. People pay BIG bucks for this sort of meal at toney restaurants--just tell everyone at home you're going "uptown"! LOL

How about blueberry pancakes? You can add oatmeal to the flour for more nutrition.

There's enough fruit for a yummy fruit salad.

Many people open up the squash and fill the center with applesauce. You could add blueberries of an orange to the applesauce mix for a different flavor.

I hope this helps a bit.

[Kimberlina]

This is one of my very favorite recipes. I love this, and you can use different rice- the brown rice takes longer, so you may need to watch the cook time a little more closely. Also, I have had great luck making this on the stovetop in a pot.

Lentil Rice Casserole



3 cups broth, (vegetable or chicken if not vegetarian)
1/4 cup lentils, uncooked
1/2 brown rice, uncooked
3/4 cup chopped onion
1 tsp italian seasoning

Blend all together in a slow cooker and cook on low, six hours or so. Can be baked at 300 degrees for 1 1/2 hours. Top with 1/2 cup shredded cheddar* cheese the last 20 minutes in the oven.

*You can leave the cheese out to make this vegan or just dairy-free, and the dish really takes other seasonings well- you could make this tex-mex, cajun, or any other flavor you like simply by altering the seasonings. You can also replace the broth with water and extra seasoning if watching your sodium.

[Kimberlina]

That should say you may ned to watch the time more closely if you use white rice.

[hollyhill]

Hey, Kimberly! That's our favourite lentil casserole Too!!!! But we've been eating it ALOT lately so I am giving it a break (for about 2 weeks )

[Kimberlina]

Mmmm...I don't think I could ever eat too much of it. But I'm the kind of person who can eat the same thing over and over and over and over....

I found the recipe online a few years ago, then in a frugality book. DH can do without it, but I like that it takes seasonings so well.