This is my lowest-costing menu yet. In part, it’s because I’m using leftovers I froze from last week. I planned to have that lasagna be leftovers for awhile, since it does take awhile for two people to eat a huge pan of it.
We really like having breakfast for dinner once per week, since our real breakfasts are usually cereal or something not as fun. Plus, it’s a low-cost dinner item.
Finally, we try to use up all of the leftovers we can–using them in new dishes or coming back to them another time.
Chicken supreme casserole $4.21
Salmon patties, frozen steamed veggies $2.69
Scrambled eggs, toast, pineapple $1.41
Chicken salad sandwiches, leftover veggies $2.82
Last week’s frozen lasagna $0
My grandma gave me this recipe. She got it from an old Campbell’s soup can, or in a newspaper, or somewhere. I think this is the recipe, though it might be a little off. Whatever–with a casserole, you have a bit of freedom.
4c cooked, diced chicken $2.50 or so (I’m using part of the roasted chicken from earlier this week, and the rest for sandwiches on Thursday)
1 can cream of chicken soup $0.83
1 cup mayo (I think I paid $2 for a jar with 33 oz., so that’s about $0.48 for this)*
2 T lemon juice
1/2 t salt (negligible)
1/4 t pepper (neg)
1 c chopped celery $0.20
1 small diced onion $0.05
1 can water chestnuts, drained (I don’t have any, so I’ll leave these out)
Crushed crackers or Rice Krispies $0.15
Mix all ingredients, put in 9×13 pan. Sprinkle top of casserole with Rice Krispies. (I don’t have any, so I will use crumbled crackers). Bake at 425 for 20 minutes covered. Cook it uncovered for a few more minutes to brown the top.
*I’ve also seen this recipe using sour cream instead of mayo. I have some leftover sour cream that I could use, so I might substitute that.
Salmon patties with steamed frozen veggies
I use the salmon patty recipe that you can find on most cans. However, rather than using the whole egg, I just use the egg whites. I find that the salmon has a better flavor and is less runny this way. I’ll save the egg yolks and use them in Wednesday’s dinner.
Can salmon, drained and flaked $1.69
Diced onion $0.05
Egg, beaten $0.12
Breadcrumbs (I just eyeball it) ($0.03 or less)
Seasonings: Dill, lemon pepper, salt
Splash of lemon juice
Total: $1.89 for the salmon, $2.69 for the entire meal.
Combine all ingredients, form into patties and fry in a skillet with a little bit of oil.
Serving with twice-baked potato ($0.15 each) and frozen vegetables $0.50/bag
Wednesday breakfast for dinner:
Scrambled eggs (Using the leftover yolk from yesterday, and 4-5 more eggs) $0.60
Toast 4 slices $0.12
Canned pineapple $0.69
Chicken salad sandwiches and leftover vegetables from Tuesday I’ll use whatever chicken I don’t use in Monday’s recipe $2.46 (The whole chicken cost $4.96, so I’ll subtract Monday’s estimate from the total to ensure the entire cost is used)
3 hard boiled eggs $0.36
Mayo, mustard, seasoning, etc.
Leftover veggies $0
Leftover lasagna frozen from last week $0 (since I calculated the full amount for last week’s menu)
To all of you coming from OrgJunkie, thanks for stopping by! I hope that you’ll come back during the week as well. Everyone else, head over there for more menus!