posted March 22, 2009 05:46 PM              

Coming in at .62 cents (less w/o hotdog)

1 english muffin — $0.25
1-2 eggs — $0.15
1/2 - 1 hotdog — $0.12
1 slice cheese, optional — $0.10
pepper, optional

Total: $0.62

Cut the english muffin in half and put it in the toaster set for extra crispy. Meanwhile, beat the egg(s) lightly in a small bowl. Throw in pepper if you like. Cut up the hotdog into chunks. Get a medium fire under a small (8-9 inch is fine) non stick omelette pan going. At some point you might want to put a bit of oil in the pan but I find I can avoid it for non-stick.

Cook the hot dogs until slightly browned. Distribute them across the bottom of the pan and pour in the egg(s). Lower the fire. Stir a bit with a spatula. Let it set up a bit, a few minutes. You can cover it to speed it along.

When the top is nearly cooked, get a rubber spatula and cut the scramble down the middle. Here, you can insert a slice of cheese or whatever you want on each semi-circle. Fold the egg semi-circle over so it’s a quarter-circle.

Put each quarter-circle on a toasted english muffin half. This makes 2 open face McMuffins, or close it up for a gigantic McMuffin.

http://www.bloglander.com/cheapeats/category/recipes/sandwiches/

posted March 22, 2009 05:59 PM              

a few scoops of some vegetarian refried beans onto a soft tortilla
add salsa and cheese
bake for a bit.

black olives wouldve made it even better.

posted March 22, 2009 07:12 PM              

Here 26T

Chorizo Pasta Serving for one. If cooking for more double or triple everything.

I cup of penne pasta boiled til al dente

1 Chorizo sausage (Italian spicy sausage) cut on an angle into bite size slices. Cook these in a dry fry pan to warm up & release oils - 2 minutes on medium heat.

1/4 capsicum (bell pepper) long slices. Add Capsicum slices to fry pan & cook for two more minutes.

Throw in a few black olives & a handle full of English spinach To be added in the last two minutes.

Add your favourite brand of Napoli sauce to the sausage & Capsicum followed by the spinach & olives. Toss pasta through & serve. I like to add cracked pepper at the end to give a bit more bite.

posted March 22, 2009 07:14 PM              

quote:

---

a few scoops of some vegetarian refried beans onto a soft tortilla
add salsa and cheese
bake for a bit.

---

posted March 22, 2009 07:20 PM              

Ingredients

2 onions, finely chopped
175 gm diced bacon
2 teaspoons oil
1 rounded tablespoon SR flour
6 eggs, beaten
1 x 400 gm tin creamed corn
Salt and pepper to taste
3 sheets shortcrust pastry. (If you have time it's easy to make your own)

Method

Defrost pastry. Pre heat oven to 200 degrees Celsius.

In a frying pan cook the onions in the oil for about 10 minutes. Add the bacon and cook for a further 5 minutes. Cool.

Place the cooled mixture in a bowl along with the flour, eggs, creamed corn, salt and pepper. Beat well.

Cut two circles the size of a saucer out of each pastry sheet. Fit into six individual non-stick pie tins, ensuring there are no air bubbles between the pastry and the tins.

Divide the egg mixture evenly into the six pastry cases.

Cook for 15 minutes. Reduce heat to 180 degrees Celsius and continue cooking for 5 minutes more or until mixture is set and golden in colour.

Serves 6

These are nice hot or cold.

posted March 22, 2009 07:22 PM              

I use the old crock pot and combine

1 can black beans
1 can pinto beans
1 can "Ro-telle" tomatoes (drain half liquid)
1 can corn
3tlbs. taco seasoning

low 6 hrs or high 3 hrs

put in tortilla add sour cream and cheese optional. I use low fat

posted March 22, 2009 07:25 PM              

2 packets of two minute noodles
200 gm mushrooms, sliced
1 teaspoon oil, to cook mushrooms
1/3 cup diced ham
6 spring onions, chopped finely
1/2 cup grated carrot
1/2 cup finely shredded cabbage
6 eggs, beaten
Salt and pepper, to taste
1 tablespoon oil to cook omelettes

Kecap manis, to serve

Method:

Cook two minute noodles without using the flavour sachets. Drain and cool slightly. Keep the sachets aside.

Cook the mushrooms in a small pan with the teaspoon oil.

In a large bowl place cooked mushrooms, the warm noodles, ham, onions, carrot, cabbage, eggs, noodle sachets, salt and pepper. Mix well.

Gently place large spoonfuls of mixture in hot oil in your frying pan. Turn over when golden brown and set underneath. Before doing each batch ensure that the mixture is well stirred as the egg will drain to the bottom of the bowl quickly.

Serves 4 as a light lunch with salad and fresh bread.

Notes:

Kecap manis is a sweet thick sticky type of Asian sauce similar in taste to soy sauce. It's available in some supermarkets.

*I googled this one*

posted March 22, 2009 07:57 PM              

A few good sites:
http://www.cheapcooking.com/
http://www.ivillage.co.uk/food/cook/fast/articles/0,,177267_536607,00.html

posted March 22, 2009 08:00 PM              

i'm hungry again...

Avocado Breakfast
Contributed By: mccollud
Muscle Chow book

This meal packs a solid supply of health essential fatty acids (avocado, flaxseeds, and olive oil), so don't let the high fat content throw you off. EFA's are crucial for anyone interested in building muscle and staying lean. A diet lacking in these fats can lead to decreased production of hormones, including testosterone-a lack of which can cause decreased energy, vitality, libido, and muscle mass. Healthful fats also help your body use fat-soluble vitamins like A, D, and E. The high fiber content of this dish is another plus. Munch on this breakfast and you can begin your day with a whopping 14 grams, which is nearly half the daily recommended fiber-probably close to what some people get in an entire day.

Ingredients

2 tsp Honey mustard (use the lowest-sodium one you can find)
2 slices Whole grain bread, toasted
1/2 Avocado, peeled and sliced
1/2 Tomato, thinly sliced
1 tsp Extra-virgin olive oil
3 To 4 fresh basil leaves, chopped
Ground black pepper
Preparation

Step 1: Spread 1 teaspoon of the honey mustard on each piece of toast. Add half of the avocado and tomato to each slice. Drizzle each with the oil. Add half of the basil and flaxseeds. Sprinkle both with pepper (to taste).

Step 2: After all the ingredients are loaded, I like to cut each piece of bread into quarters to make it easier to eat.

Cook's Notes

posted March 23, 2009 02:34 AM              

I was flicking through my latest recipe mag & found this little gem. There isn't too much energy needed to make it & the ingredients are simple. This is to serve four so just reduce everything as needed.

Creamy Ham Pasta

500g bow tie or spiralli pasta
1tbs olive oil
1 brown onion cut into wedges
200g swiss brown mushrooms, sliced
250g smoked leg ham off the bone, finely shredded
300ml thickened cream or natural yoghurt if you prefer
1 cup of peas
Shaved Parmesan & basil leaves to add after cooking.

Boil pasta til al dente, drain & seta aside covered.

Heat oil in non stick frying pan over medium heat. Add onion & mushrooms (stir often) until onion is soft & mushrooms golden. Stir through ham, cream & peas. Simmer for two minutes or until sauce is thickened. Remove from heat & stir through pasta. Serve with Shaved Parmesan & basil leaves.

posted March 23, 2009 02:40 AM              

Cause here I go with another pasta dish...

Pasta Puttanesca

Also known as "wh0re 's pasta," the name of this robust pasta dish originated in Naples after the local women of easy virtue. All the ingredients are just as easy to put your hands on, making this a quick and satisfying meal!
3 tablespoons extra virgin olive oil
1 onion—finely chopped
2 cloves garlic—finely chopped
4 anchovy fillets—chopped
1 small red chili—deseeded and finely chopped
2 teaspoons capers—rinsed and drained
8 pitted black olives—quartered
14 oz (420g) canned tomatoes—chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
7 oz (200g) spaghetti

HEAT 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally. ADD the garlic and anchovies and cook for a minute, stirring to break up the anchovies. ADD the chili, capers, olives, tomatoes, salt and pepper, and bring to the boil. REDUCE the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. WHILE the sauce is simmering, cook the pasta. DRAIN the cooked pasta into a colander and put the sauce in the bottom of the pot. TOP with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.

posted March 23, 2009 03:15 AM            

Ok, maybe I do. Pasta, pasta, pasta!
Spunky's wh0re pasta is high on my list

Also, white beans are really great to have on hand. Cannelini white beans can be prepped SO many different ways.
This is one that lasts a long time, adjust the measurements of the beans for whatever you see fit. Get the ones you need to soak overnight - they're so much cheaper than the canned.

-Bunch of white beans, soaked overnight
-4 cloves of garlic, smashed (once cooked, you really don't get the overpowering flavor which some don't like...though I do )
-a bunch of sage, fresh or ground
-some salt (optional)
-white pepper
-olive oil (extra virgin)
-3-4 cups chicken stock/broth (add as you see fit, more or less)

On medium heat, saute the garlic in olive oil until soft (don't burn it!), add sage until it becomes fragrant. Add the beans, stir around to coat with the oil, garlic, sage. Add the broth, cover, reduce heat to low, and cook for about 45 minutes. Add white pepper, and salt if you like, to taste.

It's a great side dish or makes a nice lunch. The other option with this is you can make it a soup! Just take what's in the pot, put it in a blender or food processor, then return it to the pot. Add cream (or milk), and adjust the seasonings. It's divine with some french bread

posted March 23, 2009 03:24 AM            

-cheese
-mushrooms
-cut up or ground sausage
-tomatoes
-spinach
-peppers

...basically anything you like. You can even saute from onions and/or garlic, and add that to the eggs too
Then, stick it in the oven at about 375 for 10-15 minutes, or until it puffs up golden.

posted March 23, 2009 12:17 PM            

Soup. I love soup and soup is cheap. I'm going to make MVM's soup as I have some white beans in my cupboard. You can sjoosh it up with croutons, toasted seeds, toasted corn, cream, yoghurt, and then have all sorts of bread with it. Soup rocks. Easily digestible and you can pack so much veg into it your junk-food-loving brain will be fooled into enjoying the vitamins.

Here's a soup I made the other day and it was lovely. Pumpkins and squash keep like forever. I used one the other day that I'd had since Halloween, and it was fine. I know it's going to be hot and sunny soon but soup is still great for lunch. I take it to work in a jar and heat it up in the microwave.
http://www.deliaonline.com/recipes/pumpkin-soup-with-toasted-sweetcorn,1361,RC.html

posted March 23, 2009 12:38 PM            

Just boil them up, cool them down put a salad dressing on them. I make a dressing with two parts olive oil, one part vinegar or lemon juice, and garlic, mustard, pepper, honey, with some chopped up parsley or any herb. Stick it on the lentils and eat with bread. You don't have to stick to just lentils, you can add anything, like raw chopped onion, raw grated carrot or raw chopped cabbage, tomato etc.

posted March 23, 2009 12:54 PM            

Also, sprout your own alfalfa, mung beans, chick peas etc. Make an egg fried rice with mushrooms and then add sprouts to it at the end. Nom nom nom. Sprout sandwiches with hummous. Hummous cheap and easy to make.

posted March 23, 2009 03:09 PM            

Ramen noodles....can be found for 10 cents a pkg.
Add finely shredded cabbage, cooked lentils, browned onion, and even steamed broccoli to them...and choice of meat bits.

Dried yellow and green peas cook up nice too!

posted March 23, 2009 07:43 PM              

Thanks for typing those out spunkie. They all sound really great!

MVM awesome tips. I love frittatas too.

wheels, yeah a dozen free range eggs (the kind i buy) are almost $5 here now. I wont buy the other kinds.
I'd like to grow my own herbs too and someday have land for a garden. Want to try making my own hummus too.

Lexx, Ramen noodles are 4 for a dollar here now!
The tuna sounds good. I love red onion and pickles in mine.

posted March 26, 2009 02:13 PM              

chicken
bisquick
milk
bullion or chicken broth

cube or boil down about a pound of chicken
add bullion or broth
bring to a boil mix bisquick and milk drop spoonfuls into boiling pot
about 15 minutes later - wa la - moms homemade chicken and dumplins.

add pepper and garlic to taste