Posts tagged freezable

V-egg-ie muffins ($1.09 per serving)

October 14, 2008 · Filed under Uncategorized · Tagged , ,

V-egg-ie muffins

12 eggs
2 tablespoons olive oil
1 medium onion, diced
2 medium zucchinis, chopped
2 yellow squash, chopped
1 organic green pepper, diced
Half a bag of organic baby spinach
Salt and pepper

1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, beat the eggs.
3. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft. About 7 minutes. Add spinach just until it wilts.  Add salt and pepper to taste.
4. Grease a 12-cup muffin tin with an olive oil dipped paper towel.  Fill each cup halfway with the vegetable mixture.
5. Pour in the beaten egg, filling each cup to just under the top.
6. Bake in the oven until it is set in the center, about 25 to 30 minutes (make sure the toothpick comes out clean).

Makes 12 egg and veggie muffins.  Serve two with a green salad for a hearty lunch or dinner. Or have one with a fruit salad for breakfast.

BONUS–this also freezes well!  After the eggs have cooled off, place them in a large gallon sized freezer bag in one layer and lay them on a flat surface in the freezer.  Pop them in the toaster oven or microwave to heat them up any morning you want it!

A dozen cage-free eggs:$3.19

1 medium onion= 69 cents

2-3 pack of organic zucchini = $2.99

2 yellow squashes= $2.00

1 organic green pepper (2 count package=$4.59. Only one needed for recipe, so cost= $2.30)

A bag of organic spinach= $3.99.  Half bag needed for recipe, $2.00

Olive oil, salt, and pepper=negligible.

Total cost for egg muffins=$13.17. Each egg and veggie muffin = $1.09

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Lentil Soup on a Budget (88 cents a serving)

October 14, 2008 · Filed under Uncategorized · Tagged , , ,

EASY Lentil Brown Rice Soup on a Budget

1.5 cups dried lentils, rinsed
1 cup brown rice, rinsed
1 medium yellow onion, chopped
3 organic carrots, chopped
4 celery hearts, chopped
3 cloves of garlic, minced
2 14.5 ounce cans organic tomatoes
7 cups water
2 tablespoons olive oil
Salt and pepper to taste

In a large soup pot heat the olive oil over medium heat.  Add the onions, celery, carrots and garlic and stir for about 5 minutes. Add the water, lentils, rice, and tomatoes with the reserved juice. Bring the ingredients to a boil, and then lower the heat to simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender.

Stir in salt and pepper to taste.

Makes about 12 cups of soup.

Here’s the cost breakdown:

1 16 oz bag of lentils=85 cents. Recipe calls for 1/2 bag=43 cents

1 32 oz bag of brown rice= $1.79.  Recipe calls for 1/4 bag= 45 cents

1 medium yellow onion =69 cents

3 organic carrots.  1 bunch of carrots=$2.99.  Recipe calls for about half bunch=$1.50

4 celery hearts.  1 package of celery hearts=2.50. Recipe calls for about half package=$1.25

3 cloves of garlic (50cents a head, so about 10 cents for 3 cloves)

1 14.5 oz can of organic tomatoes=$2.19. Recipe calls for 2 cans= $4.38

Water (FREE!)

Olive oil, salt, and pepper (negligible)

Total cost of pot of soup=$8.80

Soup makes about 12 cups.  If a dinner serving is 1.5 cups, then there are about 8 servings in the pot.

Cost per meal=88 cents

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