Originally, I was going to make some chicken noodle soup. But the weather report is saying this week’s temperatures will be in the 80s. Um, hi, it’s October…
I don’t want to heat up the apartment by using the oven or stove for long periods of time. So, I’m using the slow-cooker twice this week, stove top twice, and my George Foreman Grill once.
- Slow cooker mini meatloaf for two $2.23, twice-baked potatoes $0.30, canned green beans $0.50. Total: $3.03
- Omelettes, sausage, toast $1.93
- Chicken satay and rice about $3
- Ranch chicken $2.50, canned corn $0.30, Total: $2.80
- Slow-cooker taco dinner $4.87
To see my cost break-down post, please click here.
RECIPES! And cost break-down of each:
Slow cooker mini meatloaf for two
- 1 lb. lean ground beef $1.79
- 1/2 c milk $0.08
- 1 c soft bread crumbs $0.09 (at most)
- 1 c ketchup (I don’t remember what I paid. Let’s say $0.20)
- 3 T packed light brown sugar $0.07
- 2 T apple cider vinegar (pennies)
- Total: $2.23
- $1.11 if you make 2 servings; $0.56 if you cut it into 4 servings
Place ground beef in a medium mixing bowl. Combine milk and bread crumbs. Add to ground beef and gently mix to combine. Place in a sprayed slow cooker and form into a two-inch thick round.
Combine remaining ingredients and pour over top. Cover and cook on Low 3.5-4 hours, or until meat registers 160 degrees. Makes 2-4 servings.
I got this recipe from a slow-cooker cookbook called “Six Ingredients or Less”by Carlean Johnson. We haven’t tested it yet.
Omelettes & sausage
- 3 eggs per omelette, or 6 total: $0.62
- 1 cup shredded cheese total: $0.21
- Sausage was on sale for $1 this week with coupon
- Two slices toast each: $0.10
- Total: $1.93, or $0.97 each
Chicken satay and rice
The recipe for chicken satay can be found here. I’ll make 4 servings. I’ll also make two servings of steamed rice, which is $0.05 per serving.
- 2 teaspoons creamy peanut butter $0.02
- 2 tablespoons and 2 teaspoons soy sauce $0.36
- 2 tablespoons and 2 teaspoons lemon or lime juice (?)
- 1 teaspoon brown sugar $0.0082
- 2 teaspoons curry powder (?)
- 2/3 clove garlic, chopped (?)
- 1/4 teaspoon hot pepper sauce (?)
- 2 skinless, boneless chicken breast halves – cubed $2.30
- Total: Less than $3, more than $2.69
- 2 skinless, boneless chicken breast halves $2.30
- 1/4 cup ranch dressing $0.13
- 1/3 cup seasoned dry bread crumbs $0.03
- 2 T olive or vegetable oil $0.04
- Total: $2.50 or $1.25 if it yields 2 servings; $0.63 if it yields 4
Pour dressing into shallow bowl. Place bread crumbs on waxed paper or a plate.
Dip the chicken into the dressing, coating all sides. Then, coat all sides with bread crumbs.
Heat the oil in a skillet over medium-high heat 1-2 minutes. Cook chiken in oil 12-15 minutes, turning chicken over once with tongs, until outside is golden brown and juice is no longer pink.
Recipe adapted from Betty Crocker’s Cooking Basics cookbook.
Slow-cooker taco bake
- 1.5 lbs. lean ground beef $2.69
- 2 cups chunky salsa, divided $0.86
- 5 (8-inch) flour tortillas $0.40
- 2 cups shredded cheddar cheese $0.42
- 1 can refried beans $0.50
- 1 onion, if desired (pennies)
- Total: $4.87
- If you cut it into 6 servings, it’s $0.81 per serving. 8 servings, and that’s $0.61.
Brown ground beef with chopped onion; drain. Add 1 cup salsa and cook over low heat about 5-6 minutes or until heated through.
In sprayed slow cooker, layer in this order:
Half the meat mixture
Half the cheese
Half the refried beans
Remaining meat mixture
Remaining refried beans
Then, spoon the remaining 1 cup salsa over the cheese. Cover and cook on low 4 to 4.5 hours or until very hot in the center. Makes 6-8 servings.
This recipe also came from “Six Ingredients or Less”by Carlean Johnson. Haven’t tried this recipe yet, either.