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When I find bags of coleslaw on clearance I freeze the leftovers for stirfry or to add to soups. You can always delete, hide, ignore the negative comments. You arent required to be abused just because you are on youtube. I find your videos to be fun, informative and helpful
Agreed, some people need a life if they are that hard up to comment. For a bag of cole slaw, add ground meat , veggies you have and make a deconstructed egg roll, filling , fast and tasty, I add ground ginger, terriaki , or soy sauce ... Very easy and forgiving on content!
People warning me that green potatoes could make someone ill, I don't consider that to be negative. it's simply information sharing, and it's important to distinguish the difference between intentions :)
The marked down cabbage/coleslaw is great- I throw a hand full in with potatoes and onions, put a egg on top, or scramble it in after they are cooked - almost every morning, a table spoon of blended up rotel or the store brand tomatos and peppers on the top almost every morning -
@@DollarTreeDinnersAgree ! And I just want to add that if you can store them very very dark that the green shouldn't happen. And I was always taught there are vitamins in the skins. In some countries, like sweden, they are stored very very dark even at the store. They respect their potatoes 😅
When I have leftover potatoes and I have corn tortillas, being latina, there's a dish called taco de papas. (Potato tacos) crisp the tortillas in a little oil, not much needed. Fill with the potatoes and top with fixings like a meat taco. No lettuce, cabbage works great. Very inexpensive. These tacos can also be mae with mashed beans.....same fixings.
@heatherj3030 I used to buy them because in my area they're so inexpensive, BUT they're so easy to make. When I buy cilantro, so many times it would go to waste. But now I chop most of it and freeze in ice trays and have ready for cooking, and the rest I've been dehydrating which I do with lots of my herbs and veggies 😋
I think you should count the applesauce and brownie mix. It’s real life, they made a mistake and then made it right. Someone who actually only has the $100 would use them and thank the stars that the store error worked in their favor. You’re not cheating. At least give yourself back the money they over charged you into your budget.
I know several people who have a drawer where they stash unused condiment packets from restaurants too, and use those on demand. So like you said, I feel like pretty much everyone has ketchup around one way or another.
Or people can stop at a gas station and pick up some condiment packets. My am/pm has a whole little hotdog bar with various packets to put on ur hot dogs.
@@evilvampireduck The only problem with this idea is that they come with a purchase of something. You can't usually buy them, and taking them if you don't buy a hotdog or something would be stealing.
Enjoying this series! I'm a disabled widow, no children in the home, residing in my RV full time & living on SS alone. Groceries are insane & this gives me hope. I'm going to try this next month! 😊 Thank you!
Depending on what cooking methods you have access to, budget eating can be harder than it should. For those of us who are disabled, cooking itself can be a chore. I cannot stand for any length of time but fortunately I now have a perch stool that lives in my kitchen. I was blessed to have social services adapted my kitchen so it was safe for me. That meant no stove as I was at too much Fisk of falling over whilst using it. I live on a tight budget and do all of my cooking in an instapot, my slow cooker, my mini grill, my microwave and my electric pot. Of all those I would recommend the electric pot, they use very little power, offer instant heat, cool quickly, can be used for any type of pot cooking and it takes up the same amount of space as a pot, the steamer that came with it doubles as a collindar too.
@@DollarTreeDinners and THIS ⬆is why you are such an amazing caring individual !! we all know full well you will be trying to come up with meals using exactly the kind of appliances available to her !!! wish you were my neighbor 💕
My depression era grandma would save her cuttings and bones to make a broth base then chop up every bit of leftover meat, veggies and potato from the dinners she made all week even if it was a tablespoon or two of this and that and make what she called "garbage soup". This was the Friday night tradition for years and it was my favorite nite of the week!!
Same my grand morther used the scraps for a stock, then anything left over from the week went in on friday night- it was always an adventure and as a small kid, I would get a spoon full and say "hmmm chicken, we had that monday" trying to figure out what each spoon full was and when it was left over from.
My grandma did the same, she called it icebox soup. I still make it occasionally. It's kind of fun and nostalgic even if I don't "need" to. I hate wasting food.
I highly recommend picking up a head of celery. They tend to be cheap, and in my area they go on sale frequently. However, the main reason I try to always pick some up is that it freezes beautifully and adds loads of flavor because of it's naturally high levels of glutamic acid. I like to dice or slice up most of the head of celery, and freeze them flat on a baking sheet so they don't stick together in a giant clump in the bag. I also chop up the leaves, too and use them just like I would parsley, but the flavor will be a little stronger. TL;DR: One head of celery, portioned into quarters, chopped and frozen, could last this entire month and add loads of flavor for very little cost.
@hannahbanana732 YES you can, we do that with several produce items like: romaine lettuce, green onions, beets, sweet potatoes, carrot 🥕, cabbage, pineapple top, etc.
When my joints are painful. Slapping the chopper like that hurts too. So, tip for others, I bought a small electric chopper for about 10 dollars. And it works like a dream. A small food processor would be great as well and you get a much finer chop. Hope this was helpful. I also keep a small Italian dressing on hand as a sub. for sandwiches in place of sub oil. Also, in summer my mom often used her electric frying pan to cook, sometimes putting it outside on a small table to keep the extra heat out of the house. My husband used to often talk about making me a summer kitchen, if only we lived where we had our own yard. It would be open on 2 sides, on the closed side electric for an oven and plumbing for a sink. I never got it, but it sounded lovely.
I hope it's ok to suggest some ideas for your leftovers: Oats: cookies, oatmilk, adding to ground meat to bulk it out (I also add it to my bread before baking when the dough is too wet), granola, cold cereal/muesli Tortillas - cinnamon fried tortilla chips, quesadillas Cabbage - colcannon (potatoes and cabbage), sautéed cabbage
My mama ALWAYS chopped the cabbage finely and added it to the meat/rice mixture! It helped bulk it up for the 8 mouths she had to feed! She also diluted the tomato sauce with water!
Just an idea, Dollar tree has dried cilantro in their spice section. I use it all the time when I don’t have fresh cilantro . I really like your apron it’s pretty. 😊
I love cilantro and it can sometimes be expensive so I love this idea just to have in my spices as a just in case. I didn't know they carried dry cilantro but Thank You for the tip.
This series has been so amazing. Thank you for doing this. We use our scrap bag for stock and make a huge batch. One gallon ziploc ends up making about 5 quarts of stock. We use the stock for everything! Keep one in the fridge for immediate use and the rest go in the freezer and get thawed as needed. Keeping that freezer stocked is key! Our recipe: -Scrap bag (veggie scraps, bones, and fresh herb stems) -salt and pepper (we do course salt and whole peppercorns) -bay leaves -any dried herbs we have around the house Big stock pot, fill with water, bring to a boil and then put on low for several hours. I know it’s hot and having the stove on for hours sucks during the summer, but it is so worth it to have months worth of stock! I know your video doesn’t have certain items (ie bay leaves and fresh herbs) but I think your garlic and herb seasoning with salt and pepper would make for a really yummy stock combined with the veggies and bones. Good luck and can’t wait to see what you do next!! ❤
My Babci (polish grandmother) made something called lazy mans perogies with the leftover cabbage after making cabbage rolls. You slice up the cabbage into strips with some sliced onions and cook them in a skillet with lots of butter, salt and pepper. Then you mix in cooked egg noodles...IT IS MY FAVORITE THING!! Also goes great with some grilled kielbasa (Polish smoked sausage) on the side. Hope you enjoy!!
I hope it's okay that mention some ideas 🧡 regarding food waste: - save the starchy water from rinsing your rice. it can be added to soups or (cooked) sauces for an easy thickening agent. - same goes for the liquid from draining canned beans. if the beans are seasoned, you'd want to use them in a flavor appropriate dish (obviously). This can also be used to make vegan meringue (its not just from chickpeas! you can use any canned bean liquid) - banana peels can be saved + (the outsides) washed + used for banana syrup if sugar is in the budget and you want an alternative to the strawberry jam. great for any sort of bready breakfast (baked oats, French toast, pancakes, etc) - same goes for any citrus peels - ^ both of those can also go into the freezer to be made at any time meal/side/snack ideas: - colcannon. mashed potatoes w cabbage. it usually has bacon too, or bacon fat. but if that's not an option it's perfectly good with just the potato/cabbage mix - vegetarian chili. beans (canned + seasoned, or dry) and tomatoes, either romas if on sale or canned, are both usually fairly cheap, a bell peppers and/or onion if possible + either a packet seasoning mix or just the basic chili powder (if I remember correctly, food lion has their own brand and it's about $2 or less (I'm also in the south lol)). can also add the the garlic seasoning mix you bought at the beginning for more flavor. I think that could pair well. can be eaten over some rice to make it more filling and/or stretch to a couple meals. top with shredded cheese + use a tortilla or two, cut into strips, and either fried or baked until crispy if you like the added crunch of Fritos but can't swing the extra price for them. - quesadillas, self explanatory. if you prefer a dip, but can't budget for an additional, individual product, you could make a couple eggs and dip in the runny yolks. this could also work as a breakfast dish if that's your vibe - stir fry w rice or ramen, that cabbage in the freezer, an egg or two if available, and any extra veg that can be spared (carrots, onion, etc). if you use ramen, cook the noodles with the seasoning packet added to the cooking water, and for only about a minute and a half so they're still fairly firm. rinse them under cold water to stop the cooking process and set aside. this way they don't become overcooked when you add them to the egg + veg later. cook down the broth until it's hopefully a bit thicker bc of the starches from the noodles (alternatively, you can make a rue + add the broth to it in place of milk to make a loose gravy), could add some pb to make more of a peanut sauce if you like that sort of thing, then use that in place of soy sauce/other seasoning to coat everything. - potato tacos. basically just replace the meat in tacos with chopped, diced potatoes that have been cooked + seasoned. any toppings you want. could also dice some of the cabbage and add it to the cooking potatoes. - along the same lines as the citrus syrup noted above, candied citrus peels can make for a fun sweet snack - casserole with rice or chopped potato + any veg to spare (another use for the cabbage) + meat if available. cook everything down onto the stove until nearly done, then combine with some of that alfredo sauce (maybe 1/3 of the jar? Really depends on how much you make) it basically works in place of a cream of whatever soup. Then into the oven at 350° for 20-30 mins, let cool another 5-10 before serving. potential to top with cheese. - twice baked potatoes stuffed with the pork + bean soup. basically make like you would a typical baked potato, then cut in half, scoop out the insides, mix it w some of the soup + seasoning of choice, then mound it back over the potato half, and twice bake. I have done this with homemade pork + bean soup and it was way better than it had any right to be lmao
For the left over cabbage. Cabbage and Noodles -- brown some bacon then toss in cut up cabbage dash of vinegar and some Hungarian Papprika. Finally toss in cooked egg noodles
Exactly haters are always gonna hate, look at it on the bright side, the algorithm doesn't know if their comments are good or bad just that your getting comments so their still helping your channel regardless... ❤
she’s so sweet - i’m a new viewer and i can’t imagine someone leaving mean comments. some people have no home training :( like she’s literally giving cooking ideas/tips to people who may be financially struggling, is concientious of maybe having an elderly/disabled audience that need special tools, and is helping people to learn to budget and buy smart - why would anyone have anything negative to say?
Sauteed cabbage as a vegetable side dish! Chop it into bite sized pieces and saute it with some butter or oil, salt, pepper and your garlic herb seasoning.
I remember my mom making what she called a boiled dinner, it was usually ham and cabbage, and i'm sure some other stuff. as a kid I wasn't a fan of cabbage particularly but my tastes have changed so drastically as an adult. I'm sure I would love it today
@@DollarTreeDinners another take is bubble and squeak. You literally can add anything to it as originally it was made with left over cabbage, potato and if wealthy enough meat from the Sunday roast. If making it as a stand alone side, par boil and sauté your potatoes, boil your cabbage as you normally would, with a teaspoon of sugar and a dash of salt. Just before the cabbage is cooked, strain it and add it to the sauté potatoes to finish cooking.
What I use as a substitute for sour cream is greek yogurt. it’s really easy to make into a sauce with lime or seasonings, and then you can eat the yogurt the rest of the week
My grandmother used frozen peas in her cabbage rolls in place of the second pound of meat. They add protein and fiber and they’re pretty cheap. The carrots are a great addition
Do you think cooked lentils would work as well? My husband doesn’t like peas but I really like the idea of extending the meat with another high protein and fiber item. Thanks in advance for any advice.
@@FurBabyGrandma I used lentils instead of meat for cabbage rolls. The brown or green remain intact while red melt down. I precook mine. Also add grated carrots, chopped celery & diced peppers. My mom(Polish immigrant) was a purist- 1lb beef mince, 1lb pork mince, diced onion, rice & eggs seasoned with S&P. That's it. We would dilute tomato soup for sauce. Also cabbage leaves would go on the bottom & top. 😊
If you ain't snatchin' condiment packs of every variety, every chance you get, then you don'r need these videos. Of course it's not cheating! Folks that I run with have whole drawers that are dedicated to condiments, salt and pepper packs, red pepper flakes, dippin' sauces and single serve salad dressings. Not to mention plastic utensils. You're just crazy if you don't!
Thing is...those condiment packets come from fast food restaurants. Not everyone goes to those, or often enough to build up a stash. It's cheaper to make meals at home, condiments included. 😋
A good thing about spreading the money out over the month instead of spending most of it at the beginning, aside from buying fresh items, is that you can catch deals throughout the month, especially if there’s a holiday coming up where some things will go on sale. Like with the 4th of July coming up, grilling items like hot dogs and burgers and other stuff go on sale. In November and December turkey and ham go on sale. And then there’s seasonal produce on sale. And if one can swing it in a budget, stick up and stash in the freezer or pantry. Like around thanksgiving or Christmas get the cans of cream of whatever soups or spices. I’ve always wanted to make cabbage rolls but between alone in my house and having had bariatric surgery I don’t eat much. I know I can freeze them but not sure if I’d get bored of them before going bad.
I am including a lot of vegetarian options in this series, coincidentally. I've only been having meat with dinner but everything else I've been cooking has been meatless :)
A simple cheap sauce for your burrito bowls is a copy cat Taco Bell mild sauce. I always have this stuff in my pantry. 3 cups water 1 6oz can tomato paste 3 Tbsp vinegar 4 tsp chili powder 1 tsp cayenne pepper 2 tsp salt 2 tsp corn starch Mix and boil 5 minutes. Lasts a long time in the fridge and makes a lot!
You can make cabbage soup with the leftover cabbage. I use hamburger in it, but it is farmer type food and flexible to what you have on hand. Excellent with mashed potato, rice or just bread.
Two recipes for freezer veggie scraps. One is making stock -- simmer away and strain out the veg and bones -- homemade is _so_ much better! The other way I use veg scraps is to make slow cooker dried beans -- I call it glop since I cook everything down to near mush and use the results like refried beans -- this is much healthier than canned! I love the dried 15 bean mixes which are much better nutrition due to lentils and split peas.
Yayyyy!!! I’m so glad you posted today!! I’m on the way to hot GA to see my grandson graduate the first leg of basic training and now I have something great to watch!! My daughter is driving so I’m free to watch all the goodness!!!!❤❤❤
I really appreciate that you’re skipping the Walmart options for this, I personally do not have a Walmart within an hour drive in either direction, so it’s really frustrating when people always tell me to “just shop at Walmart”.
I have a great burrito bowl sauce recipe! Actually two versions: blend a can of chipotle peppers with one of two options: mayo for creamy, and Italian dressing for tangy. The adobe/chipotle peppers and Italian dressing blend is a Chipotle (the restaurant) dressing knockoff and my kiddos love it! It makes a large amount for under $3!
@@KaronWoods-vv7gu we just put it on our individual bowls, salads, or tacos because we like different amounts. The mayo version is great for fish tacos, and I love the Italian dressing one for salad.
The green is fine, it’s potatoes that have been exposed to air, it’s chlorophyll, and can sometimes mean potatoes develop solanine which is toxic, if they’ve been stored improperly or damaged. Usually peeling the green off is good enough!
I agree anytime we eat out ibtry to get all the sauce packets we can. Or meeting someone at a fast food or coffee place I grab any packets. I love meeting my one friend at Starbucks they have nice raw sugar in packets.
For the cabbage: you can add shredded cabbage to literally anything-soups, stews, sauces, stirfrys, tacos, salads. It is so versatile. I make (what my kids have dubbed) garbage soup (or sauce). Basically, just chop up any veggie, saute until soft, and add your stock and any other sauces you need to use. Ive put salad dressings, salsas, cheese sauces, bbq sauce, hot sauce, brown sugar, lemon lime juice.... ANYTHING that needs to be used up goes in the pot. You can top with cheese, or sour cream, or dip bread in it. Very filling, and its always different. It makes a lot! Then I freeze the leftovers for lunches. If you do buy celery, try cutting the root end off and stick it in a bowl of water in a sunny place. It will regrow and you can get more celery off it. Same with green onions. Really enjoying this series!
My abuela never used butter in her tortillas. She actually used lard (traditional) but later in life changed to olive oil for a healthier version. Another hint she would say is to start in the center and roll outwards. Yours turned out VERY nice! Excellent job! A quesadilla on a homemade tortilla brings back warm, happy memories of my grandma ❤ Your favorite breakfast is my favorite breakfast too - but I would add hot sauce instead of ketchup and use one of your homemade tortillas or a corn tortilla - 😋 yum!
I asked the meat manager when they put out the marked down meat and early is not always the best time. He said that his store puts out the marked down meat at 10 AM so I would ask the meat department. Great job, I would consider soup with the cabbage rice carrots string beans a potatoes and the stock bag and make some crusty bread to go with it. Perhaps some noodles and part of your meat to go into it. Love this series.
The frozen and thawed cabbage might be a bit floppy for a decent slaw… a slimy coleslaw won’t be great. I was thinking it would be better in a cooked dish eg. added to fried rice perhaps
I have never heard of cabbage dishes - even with uncooked rice - needing more than an hours time in the oven at 350. Way too much time. It will be overcooked or burned.
@@maggiewickwire2936 I thought the same thing, but I wonder if removing the cabbage leaves before freezing would actually make them pliable enough? Diane
When I have leftover cabbage or cabbage that has frozen (my fridge freezes things that get pushed to the back), I usually make some kind of soup. Creamy cabbage & hot dog soup is a favorite. Chopped cabbage, onion, celery, cooked in some chicken broth (water with bouillon powder) until tender, add sliced hot dogs (or smoked sausage, if you find it on sale) and cream of chicken soup. One of my favorite lunches or light supper is tuna-tomato-cracker salad. Tuna and diced tomatoes (fresh or well drained, canned tomatoes) mixed with mayo and crumbled crackers. Sometimes I add diced red onion if I have it. Tomato-cracker salad is an old fashioned Southern recipe, learned from my grand-dad, I just add tuna to it to make it a light meal. Tuna isn't as economical these days as it used to be, but I buy the bigger cans, and save a few pennies. I mix the tuna and tomatoes, and store in fridge, then add mayo and crackers to individual portions.
I worked at Bonanza and this is what we learned. You can take the cheapest cut of meat. Take it home, seperate it and put meat tendrizer on it, then freeze it. As it thaws, the meat tenderizer activates and you can do whatever you want to it and it will be tender!
*****Use that cabbage for CABBAGE AND NOODLES!!! Super easy, super affordable! Chop it up and Sautee it in some butter/oil. Season with salt, pepper, garlic powder. Add in cooked egg noodles! If you have the budget, start by frying polish kielbasa then add your cabbage iand fry in the same pan. Adds a ton of flavor! It's a staple here in South Western Pennsylvania!
I microwave my potatoes the night before, whole, then I throw them in the refrigerator. In the morning I grate them cold, the peels come right off as I grate, and then I fry them, so good.
Love this series! Quick note on affordable cilantro. I have found dried cilantro leaves at the dollar tree in the spice section. I use it in rice right after cooking and salsas when I don’t have the fresh thing on hand.
The meals looked so good ❤ Growing up, my grandmother made tortillas, using cold, leftover mashed potatoes and flour. My version of Spanish rice is simply equal measures of tomato soup to water and instant rice. Cook that. Add cooked hamburger or ground sausage and season to taste. I put that onto the homemade tortillas. I am glad that you don't cut out the "oopsies" I feel better knowing I'm not the only one. ❤❤❤❤❤
You’re so right about cheap vs easy. I’m disabled with a tremor so I buy a lot that is pre-chopped. I find Target has the best deals for that where I am. I also use a crinkle cutter that’s just a pushing motion and sometimes a small food processor that is easy to clean. I’ve also bought gloves that keep you from cutting yourself. Of course, I also have people that can often help with the cutting. But I might try that chopper! Thankfully, A lot of your dinner ideas are versatile enough that I can make it accessible for me. But you are so kind to even be thoughtful about it! Ps. I use yogurt as a way to make a small bit of creamy sauce. And I’ve used a jalapeño and lime with cabbage to make a slaw for slow cooked beef tacos.
the length of time on the cabbage rolls probably has something to do with the raw meat in the filling. It is possible to brown the meat and then mix with the other filling ingredients and then bake. Great idea on freezing/thawing the cabbage. I have never been able to peel away leaves of cabbage so cleanly!
My mom made golumpki( cabbage rolls) all my life. She'd use either beef or pork, she would scramble meat with onion. Then she would mix it with rice. Roll into the cooked cabbage leaves. No eggs were used. Place in pan cover with sauce and bake. It took about 1hour. ( because meat was cooked). Yours looked terrific. I use cabbage to make cabbage steaks. You could also cut it up and sauté with potatoes , onions and make a hash. Delicious for any meal
My mom and I make Goluptsi (cabbage rolls) by boiling the cabbage and pulling the leaves off as we go. We usually make tiny ones with the center pieces and eat the very small parts while cooking. The meat is always raw and rice is hot water soaked for a while. We also take onion and carrot, saute in a pan with seasoning and tomato paste (or ketchup), then add to the meat rice mix, then put that into the cabbage, and roll it up. In a big pot, pour in broth or consume (your choice) and tomato sauce, put in the cabbage rolls nice and tight, then add more tomato paste (or ketchup) to the top, the liquid should be just slightly under the very top roll. Then cover and cook on low for 1 hour. Thats it! :)
You can just go to a gas station to get any condiments or packets lol. You can get lots of free shit asking at the deli counter or like, coffee shops as well.
Potatoes turn green from sunlight exposure. It's not an unripe potato, and the little bit of green on yours is only mildly toxic. It mostly just makes the potato slightly bitter. I peel mine, but I didn't use too.
Love burrito bowls. I normally make a sour cream, lime, garlic, onion, and taco seasoning drizzle to put on ours. Its just sour cream, garlic and onion powder, taco seasoning (or what ever seasoning you want), and lime juice, with a little salt and pepper, mix it all together and add a splash of water if it needs thinned out or more lime juice. I do this drizzle a lot of different ways by just changing up the seasonings I put in it. Then I can eat it with anything.
enjoying this series and definitely agree best one yet! wanted to share a few thoughts: first, citrus zest is your flavor friend! even without a zester, if you wash, dry, and use a veg peeler to remove zest in strips before juicing, a couple of the strips can be chopped fine and added instead of all or part of juice. the rest of the strips can be frozen til needed leaving you at least half a lime (if in this case you juiced the other half) as well as a ton for lime flavor from the zest for future use. second, the cabbage shaved from the leaves can be added, along with the chopped up core and some leaves, to help extend and flavor the stuffing just like you're adding onion. But, love your idea re egg roll bowl for the rest. 3 hr bake time presumes raw rice used ... not pre cooked rice! your instinct was correct ... ditto re addl water in beginning! finally, although like you I don't mind eating the same thing over several days, I think stashing 2 or 4 slices of bread (in addition to the heels) in the freezer to use for pbj or other 'emergency' meal is a useful strategy even if you don't mind multi days of grilled cheese sandwiches for lunch. look forward to weeks 2, 3, and 4!!
I get so much free condiment packets i almost never buy ketchup, mustard, mayo, ranch, sweet and sour or anything. I also ask for marinara sauce every time i go to BK and they always throw a few in free. Many days when i order online at Mcdonald i ask for jelly and ketchup just because it's free to add. I have a whole huge bag of extra sauces.
Cabbage rolls are never wrong IMO; sometimes they are extea crunchy or extra soggy, but never wrong. I don't boil my cabbage, or freeze it then thaw. I usually just nuke it in a plastic Ziplok bag for a few minutes. Fresh cilantro and limes in our area is pretty cheap. I buy it when it's dirt cheap (33 cents a bunch, and NOT at Walmart). I dry a few bunches for winter or short weeks. Hardez is a FANTASTIC brand that's consistent and tasty. So far, I've found you can't go wrong with Herdez. And I love the creamy poblano sauce. I think you're doing excellently! The squirrel fund of food is a great idea.
I use a cooked cabbage, peel the leaves off. Make a mix of 2lbs ground meat, 2 cups of dry rice, 1 can of diced tomatoes with the juice, one egg, salt, pepper and ginger, minced onion and garlic. Make the rolls. Place two cans of sauerkraut with the juice in bottom of heavy pan, place cabbage rolls on top and then put 4 to 5 pieces of bacon over the top. Cook on low/simmer for about 5 hours. Super delicious.
Suggestion for the cabbage - some good ol' Polish Noodles & Cabbage. You can add some sliced sausage to make it a hearty meal, or it's a very hearty side/base for something else. Ingredients: 2 c egg noodles, 1 small head cabbage diced, 1 onion diced, 1/2-1 stick margarine depending on preference, salt & pepper, 1/4 c water. Directions: 1. Melt margarine in large skillet. 2. Sautee onions and cabbage until onions are transparent. 3. Add salt & pepper to taste, plus the water. 4. Cover to steam the cabbage until al dente (20-30 mins) 5. Cook egg noodles per package directions as the cabbage steams and then stir in once cabbage is "done". Topping this with some cheap as heck sausage is incredibly delicious, satisfying, and filling! It's what we ate growing up, both when money was tight AND when it wasn't (because it's just that good)!
Another way of expediting cooking of potatoes is yo dice then microwave for a couple minutes till soft then saute for color and flavor in butter & oil or whatever fat you have.
When I make my stuffed cabbages, I precook the meat, then I add the onion or whatever else you want to put in the filling, including the rice. I also boil the cabbage leaves while working on the filling. So, by the time it's ready for the oven, it just has to heat through and finish cooking the cabbage part. I have a friend who precook the filling also, but instead of putting them in the oven, she stacks them in a giant pot and uses the leftover leaves to separate each layer of rolls and steams them. Also, I've been cooking for 30 ish years and I have never heard of the green potato thing. Lol. The tortillas are gorgeous. I've been trying to make them, and i just can't get them to work for me. I will try this recipe. Thanks for sharing all your great ideas.❤❤
You can use a lime , sour cream , water to make a lime crema , grate lime for lime zest , squeeze lime and lime zest , lime juice to sour cream mix use water to thin out if you want to
Use for cabbage - brown a chopped onion, chop one of those dollar tree smoked sausages, give the sausage a little brown, throw in chopped cabbage, a bit of water, salt and pepper, put a lid on and cook the cabbage down. Stir and serve. Another cabbage tip - core the thawed cabbage with a knife and peel the leaves from the thick end. Grating carrots - leave the end ON, it gives you a bigger handle to protect those fingers. I grate pointy end first for the same reason.
41:05 I just used my scrap bag yesterday to make stock to make soup. I added a ramen packet (I don't use a full packet when I make ramen and save the rest for later so I usually have a lot of extra packets) salt, garlic powder, Worcestershire sauce and soy sauce to flavor it. While the vegetables were simmering, I cooked rice in a cooker and chopped the vegetables, in this case onions and cabbage. I checked the stock for flavor before straining off the vegetable scraps, put the stock back in the pot and added the chopped vegetables, rice and cooked white beans I had in the freezer. So I used two items in my freezer "bank," my veggie scraps and beans.
I think some vegetable soup would be a great use of your scrap bag, leftover cabbage, tomato, potato and onion. You could probably make a large pot without purchasing any additional ingredients. Or you could add a protein source for a small investment (smoked sausage, beans, etc). Great series!!
For the burrito bowl, what about a Taco / Southwest vinaigrette? Oil, vinegar (or lemon juice), mustard (optional) and taco seasoning (or mix of seasonings from pantry - cumin, oregano, chili powder, onion powder, pepper flakes)? Tip #1 for beans: You can soak all your beans (one or two pounds) at once. Drain and dry with a paper towel, then put in a ziplock and pop in the freezer. When you want beans, you have pre-soaked beans that cook in about 20 minutes. Super easy and convenient! Tip #2 for cabbage: Cabbage freezes really well. Cut it up, put it in a ziplock, and put it in the freezer. It is great for stir fry and soups. Cuts down on food waste.
I use so many onions that i keep a separate scrap bag with only onion scraps and make an amazing French onion soup. It's really simple, if you can make stock you already know how. You can use water or beef broth to boil the scraps. I like to sautee onion, either sliced or diced, and a clove of minced garlic in a tiny bit of fat and then pour the onion broth in and simmer until onions are soft. Season however you like. I like a dash of Worcestershire sauce in mine
I just don’t have patience most time of the time, the time for cabbage rolls rolled properly, so we make what we call exploded cabbage rolls. We shred the cabbage & add it in with the other ingredients & cook. We have cooked it in pot on stove and have also cooked t it in the slow cooker.
Parsley can be used as a substitute for Cilantro, in a pinch. I try to budget for spice when I grocery shop, and usually there's a buy one get one, or b2g2 deal which lets me either stock up, or get a variety. My spice cabinet is full now, but it really made a difference for me when I was living paycheck to paycheck and wanted to stick to my budget, but wanted something different.
A cheap sauce for burrito bowls is home made mayo ( super easy to make!) mixed with encilada sauce or taco seasoning. Mayo can also be used in place of butter for toasting sandwiches and makes a great side when spread on cooked, sliced potatoes, broiled and gussied up with any fresh or dried herbs, even chopped celery leaves, parm. A way to stretch your tomato and chili based sauces... cut by two thirds with veggie scrap broth, thicken with a flour slurry and adjust your salt and seasonings. It still provides plenty of flavor but can stretch to a second meal. Thow it in the freezer to save for the next recipe.
For the scrap bag- if you get discount shrimp with the shell on- cook the shrimp, peel and set aside- boil veggie scraps with the shells to make an umami broth. Strain out the scraps. Throw in some garlic and ginger, mixed veggies (canned or steamed) and 2 packages of ramen. You can add the shrimp back in or use it for a different dish. It will make a huge vat of ramen that is amazing and when you consider the scraps and shells that most people throw away when cooking, it costs like $3 to make 4 servings. My boyfriend loves it and we make it once a week instead of paying $16 each at a restaurant.
I think your doing a great job. You can substitutes parsley for cilantro. Salsa goes great with eggs and potatoes . Cut the bbq pork up into a few boneless chops and a roast then do pulled pork on a bun or any kind of bread. Get pasta make mac and cheese, make pasta salad and make your Alfredo. Any leftover bbq pork you can use for a asian stir fry, with cabbage, carrots,onion and rice.
I think you are a wonderful cook . Thank you for sharing this important information on how to live on $100. Sadly, money is getting so tight. Thank goodness we all able to help once another. Have a blessed day 🙏.
Another idea for the softened cabbage: Altho I usually like slightly crunchy cabbage, it tastes so good when I slow cook it with a whole corned beef every year at St. Pat's, even though it's very soft. Could you buy a small tin of corned beef and stew them together?
Cabbage rolls are best either in the slowcooker or instapot. If you add half a can of water, they cook faster. We make up a huge batch and freeze them in meal sized vacuum bags. Thaw overnight and throw in the slow cooker on the way to work.
Great meals Rebecca and your cabbage rolls looked beautiful ! You can defrost your frozen cabbage over night in the fridge and chop it up and make fried cabbage or put it in a pot of veggie soup or any soup ! I make home made taco sauce I use a 14-15 Oz can of tomato sauce snd 3 tsp of taco seasoning ( can add more for your taste preference) and add 1/8-1/4 cup of water ( can add more water to thin out more ) mix well snd store in a glass jar with lid shake well to make sure everything is mixed well store in fridge ! This sauce is delicious on tacos, taco salad , hotdogs, hamburgers, as a veggie dip, as a sauce baked on chicken and pork chops , as a sauce over cabbage rolls , and as a sauce over scrambled eggs , fried potatoes and ham or bacon. It’s also great to add to fried hamburger meat to make sloppy joes ! I live alone and taco sauce can be expensive so I made up my own and it taste so much better than store bought and can be used in so many ways and saves money also !! I love your shows Rebecca you help so many of us save money and still eat well , thank you so much !! God bless ❤️🙏🙋🏻🌈🌈
I like the squirreling food in the freezer idea. I typically use my leftovers for lunches but this is a great idea and will look to incorporate it into my meal planning in the future! 😉👍🏽
One of my favorite inexpensive sauce hacks for burrito bowls is to get a small container of greek yogurt (normal under a dollar) and a packet of taco seasoning OR leftover packets from Taco Bell. I add enough seasoning or sauce to the yogurt to flavor it, then I thin it out with water. Makes a really nice crema sauce!
Suggestion Cabbage: I use it in stir fry. I never bake my cabbage rolls for 3 hours that's silly.25 - 30 minutes tops😊 in my oven my oven is hotter and hotter on the right side than the left. Other tip: use a carrot peeler to make strips then create a a little mound, chop, perfect for egg rolls, cabbage rolls. Thank you for the tortillas demonstration ❤❤❤❤❤❤❤❤❤❤❤❤
My mother used to brown the meat first. The meat & rice don't compress as much, though, if you like that texture. She used to cook them in a pot on the stove with the tomato soup.
Here's our go to quick and cheap recipe Ham and cheese sliders! Mix a little worseshtershire sauce, butter and garlic powder in a bowl, set aside Cut a bag of dinner rolls in half and put ham and Swiss cheese inside Brush on the warmed butter mixture Put in oven or toaster oven on a baking sheet until cheese melts!
When you just need a little bit of sour cream, a single serve plain Greek yogurt works great. One brand or another is usually on sale (at least in my area) and store brand is usually under a dollar even when not on sale.
I make cabbage, carrots, and potatoes with smoked sausage and cornbread my Granny would make it in the pressure cooker. Also I use a bag of coleslaw in my unstuffed cabbage after cooking my ground beef with spaghetti sauce, (I like the one with green bell peppers and onions) and adding my cooked rice I put the coleslaw cabbage on top and cover it to let it steam as the sauce and rice mixture thickens and simmers with the ground beef. Stir everything together and serve. One pound of ground beef does go a long way in this recipe. As for the scrap bag I think making chicken and rice soup would be good and you could finely dice some carrot for color and extra nutrition. With the pork loin obviously BBQ would be good and there's a recipe for sweet and sour slaw you could make to use up the little bit you have in the freezer. You could make some trail mix with the oats and a couple of items from Dollar Tree or possibly granola bars/protein bites with some chocolate chips from Dollar Tree and some peanut butter. Also goulash is an economical recipe using ground beef and macaroni and tomato or there's cowboy beans that are baked beans with ground beef in it. Pinterest is a great source for recipes and inspiration for frugal food. You're doing a great job.👍💕
The left over creamy salsa may be good drizzled over yours eggs and potato breakfast skillet instead of ketchup and then maybe sprinkle with a few chopped tomatoes and cheese. Or use it as a sauce on any burgers, sandwiches or wraps and lastly, maybe you could make a quick coleslaw dressing with it to serve with the bbq pork loin. I saw someone make twice baked potatoes stuffed with shredded pork, green onions and cheese. i used to make a casserole with canned green beans on bottom, then a layer of sliced potatotoes, a layer of sliced onion and pork chops on top with a little stock added over the whole thing. Of course, season to taste. Its kin of like comfort food. And, you're doing an excellent job and helping many people as well!
I took inspiration from you tonight with my dinner. I already had a bag of Jasmin rice, I had 2 frozen hamburger patties, a bag of frozen veggies, and a package of brown gravy. I made 2 cups of rice, browned and cut up the hamburger patties as if it were just regular ground beef, sautéed the veggies and made the brown gravy package. I Plated the rice first, (ground) beef patties on top, veggies on top of the beef, and added a drizzle of the brown gravy. Delicious! Definitely could feed 3-4 people
My grandma used tomato juice our v 8 .for the cabbage rolls never soup. Because my grandma said juice helps at the end make like more broth and she always took the leftover cabbage and chopped it up and put it inside. She had five kids a dog and a husband to feed so she used all her scraps and if you do it in the crockpot on high, it only takes a hour and a half, I really like all the recipes that you’ve been doing. Thanks for sharing and have a good week.🥰
I have been looking for a chopper like that my arthritis is crippling here in winter (which it is here). My grandma taught me about the green spuds, if you peel them you will be fine. I have learned to cut bad parts off any fruit & veg and use, everything is too expensive to toss out.
I know different locations have different things but the closest Dollar Tree location to me has precooked cilantro lime rice in a pouch from a brand called 'Eat Regal Gourmet'. It is pretty good - the lime smell when you open the pouch is pretty strong (in a pleasant way) but the flavor of the cilantro and lime aren't quite as strong as I would wish. Not bad, though. I used a pouch of that mixed with an individual serving size container of mixed vegetables and topped with some frozen coconut shrimp I got at Dollar General to make a coconut shrimp rice bowl for dinner one evening last week (I prepared the shrimp by deep frying them in a small, cast iron skillet in about an inch and a half of oil and they came out perfectly). I am cooking just for myself and it was plenty. I had some yum yum type sauce left over from having take out from a local hibachi place that I mixed with the rice and veggies. The shrimp came with a 'marmalade' sauce that I put over them. It was good that way but better when I also added a dash or two of some chili garlic sauce I have. My Dollar Tree also has Mexican Rice (according to the ingredients it has some veggies as well as red kidney beans in it - haven't tried it, yet) as well as Spanish Rice and Vegetable Fried Rice in that brand. They also sometimes have a couple of flavors of Mahatma cooked, pouch rice including a chipotle rice. You definitely came out more economically by making your own, though, and you got two dishes out of it. I haven't made cabbage rolls in a couple of years but have never boiled the whole head or put it in the freezer. Instead, I carefully remove leaves from the raw head until I have as many as I need and then just blanch the leaves I remove. Then I have the rest of the raw cabbage to use another time, maybe for coleslaw, maybe for a stir fry or maybe just as fried cabbage (basically chop the cabbage up and cook it the same way you did your breakfast potatoes except in bacon grease - add the bacon grease to the cabbage, add water, let it cook down and let tge water cook off then saute the cabbage but, unlike the potatoes, don't brown it. I add just a pinch of sugar to the water and that helps keep the cabbage from tasting bitter. Sometimes I add a pinch of sugar and a splash if white vinegar to give it a little bit of sweet and sour flavor. Your cabbage rolls looked very nice. I just cut pretty much the entire, hard part out if each leaf before blanching and then lay one leaf section partially over the other when I get ready to stuff them. That is the way my grandmother did it. She usually just rolled the leaves around the mixture then kind of tucked the ends under once they were rolled up and that is also how I do them so our method is possibly a little easier but maybe not quite as impressive looking. Finally, if you have never had/made them, stuffed bell peppers use pretty much the same mixture as the cabbage rolls. Just cut off the top of the peppers, remove most of the pith, fill the cavity with your mixture and bake in a Pyrex casserole dish, standing upright, at about 350°F until the pepper is soft and the filling is cooked. I honestly prefer those to the cabbage rolls - especially if made with red bell peppers but green work fine, too - and they are a lot easier. Cabbage is cheaper, though.
I have to say the no-name strawberry jam from Dollar Tree is a sleeper. it's cheaper than Walmart brand and I think I like it better. You are helping so many people!!!
For your leftover cabbage....cut cabbage into bite size pieces, and saute with some veg oil or butter with some onions, garlic. Then add a small amount of water with it, and cover and cook until desired taste. Also known as fried cabbage. Adding some bacon bits would also add some good flavor.
