Frugal Flour Tortillas ($.07 each!)

It used to be that tortillas were a staple that I bought every time that I went to the grocery store. Now the sale price on a package of 10 tortillas is $2.00... $.20 each? That's a sale?? UGH!

But there is always a silver lining! I began experimenting with tortilla recipes that were flooding the internet (apparently I wasn't the only one irritated by the raising prices per pack!) and after a few tweaks I found a recipe that works best for me. Not only are making tortillas at home a lot more cost effective but they taste better too! Soon I'll try experimenting with flavored wraps :-)

Ingredients:

3 cups all-purpose flour (approx. $.28)
2 tsp baking powder (approx. $.08)
1 tsp salt (penny)
4 tbsp lard (approx. $.33) Note: If you don't have on hand you can just use all shortening.
2 tbsp shortening (approx. $.12)
1 cup to 1.25 cup water (free-ish)

Start by combining flour, baking powder and salt in a large bowl. Add lard and shortening and blend into flour mixture using a fork. This step might take a few minutes. You'll want to make sure that there are absolutely no balls of lard/shortening in the flour mixture. This will cause an irregular consistency in the tortilla. Once the mixture is crumbly with no tiny balls, test to make sure it's ready by balling up the mixture. If it stays in a ball when molded then crumbles easily when touched, it is good to go! Add 1 cup of water and mix well. If the dough is still too dry to begin kneading then add up to another 1/4 cup water. Once the dough is no longer sticky, knead on a lightly floured surface by folding dough over and rolling through using the bottoms of your palms. Fold dough over again and repeat. Continue this pattern of kneading for 15-20 times. Then place dough ball on a plate and cover with plastic wrap. Let rest for about 15 minutes.

Then start to divide the dough into 12 balls. I find it easiest to divide into even balls by cutting the ball in half, then cutting each half again and then again until I have 12 sections. Roll each section into a ball and place on the plate and cover all with cling wrap and let rest on the counter top for another 30 minutes.

After all the waiting is over, it's time to get cooking! There are a couple ways that you can mold the tortillas. The easiest way is to use a tortilla press: Simply place the ball in between 2 pieces of wax paper and press between the cast iron plates. If you do not have a tortilla press you can simply use a rolling pin. The tortillas might not be perfectly round but that just adds to the authenticity of the homemade tortillas! Ha!

Heat a skillet over medium-high heat. DO NOT ADD OIL! If you cook the tortillas in an oiled pan they will crisp up and that's not what you want. Cook each tortilla over med-high heat about 25 seconds on each side until you see those little brown spots on the cooked sides. Store in a tortilla warmer while you cook the rest OR simply just put them on a plate and keep them in the microwave to stay warm (a little tip/trick!).

Best when served immediately but you can separate them using a paper towel or wax paper and place in a storage bag. For best results, store in the fridge and warm before serving.

Makes 12 tortillas for about $.82 or about $.07 each!

Potato and Egg Casserole ($.45 per serving)

My, my, my! This is such a filling dish and it is very versatile. It's great for breakfast, brunch and even savory enough for a hearty dinner. You can serve this as a main dish with a veggie side or even pancakes! Serving 4 people for less than $2.00 makes this a dish that I come back to time and time again especially when times are tight.

Ingredients:

26 oz of Russet Potatoes (about 3 good size ones) (approx. $.67)
6 eggs (approx. $.65)
1 tbsp canola oil (approx. $.10)
1/2 cup milk (approx. $.11)
2 tsp seasoned salt (pennies)
1 tsp salt (penny)
1 tsp onion powder (pennies)
1 tsp garlic powder (pennies)
1/2 tsp parsley flakes (pennies)
1/4 tsp black pepper (penny)
2 slices of american cheese (approx. $.16)

Dice the potatoes into 1/2 inch cubes. In large saute pan add canola oil, potatoes and all seasonings. Cook covered, stirring occasionally until potatoes are tender to the bite. Remove potatoes and put into a square 8x8 greased casserole dish. Beat the eggs with milk and a dash of salt and pepper. Scramble in hot saute pan. Once eggs are cooked add into casserole dish with the potatoes. Mix the eggs and the potatoes evenly. Tear the two american cheese slices into 8 total squares and spread across top of the egg and potato mixture. Bake at 350* for about 8 minutes! Top with some ketchup or spice it up with your favorite hot sauce! Serves 4 very well for only about $1.79!! Whoop Whoop!

Important Pantry Staples

I always have numerous versatile items in my kitchen but I have compiled a list of the absolute minimum items that I believe should be in everyone's pantry. If money is tight and you cannot afford to go out and buy all these items in one trip I recommend simply picking up one or two items per week (or budget an extra $5-$10 for purchasing) with your regular grocery trips until you accumulate everything. Having these particular items on hand has saved me more times than I have fingers and toes to count! The majority of these items have a very long shelf life. I always try to make sure there is one of each item unopened unless otherwise indicated.

Dry Goods
1 lb Spaghetti
1 lb Elbow Macaroni
1 lb Dried Red Beans
1 lb Dried Pinto Beans
1 lb Dried Lentils
1 lb Dried Black Beans
Minute Rice
Quick Cook Oats
Green Tea Bags
Saltine Crackers

Baking Goods
5 lb bag all-purpose flour (2 bags)
Jar of yeast
Bisquick
4 lb bag Sugar
Brown Sugar
Baking Powder
Baking Soda
Shortening
Vanilla Extract
Box Angel Food Cake Mix
Box Regular Cake Mix

Oils & Condiments
Canola Oil
Olive Oil
BBQ Sauce
Ketchup
Mustard
Hot Sauce
Honey
Pancake Syrup

Seasonings
Salt & Pepper
Garlic Powder
Onion Powder
Parsley Flakes
Chili Powder
Ground Cinnamon
Italian Seasoning
Chicken Bouillon Cubes
White Gravy Mix (2 packets)
Taco Seasoning Packet

Refrigerated Items
Packaged Butter or Margarine (4 total sticks)
Grated Parmesan Cheese

Freezer
Vegetable of Choice (2 bags)
Frozen Juice Concentrate (2 packages)
12 oz ground beef (2 pkgs)

Canned Goods (Jarred)
Tomato Paste (2 cans)
Diced Tomatoes (2 cans)
28 oz Crushed Tomatoes
Rotel
Hunts Pasta Sauce
Refried Beans (2 cans)
Applesauce
Tuna (2 cans)
Baked Beans
Creamy Peanut Butter


What items do you always make sure to have in your pantry??

Basic White Bread ($.50 loaf)

Everyone needs to know the most basic of bread recipes. It's very simple, tastes delicious and of course... cheap! I love the smell of fresh bread baking and I love the sense of accomplishment that comes with pulling a loaf from the oven and slicing into it. I also like the idea of avoiding all the preservatives in store bought bread. I've always wondered how a loaf can last up to two weeks before it starts to mold!

Ingredients:

6 cups all-purpose flour (give or take 1/4 cup) (approx. $.56)
2 and 1/4 tsp active yeast (approx. $.25)
2 and 1/4 cup very warm water (free-ish)
3 tbsp granulated sugar (pennies)
2 tbsp canola oil (approx. $.15)
1 tbsp salt (pennies)

Put water in a large mixing bowl with yeast and sugar. Allow to let the yeast activate and begin to foam (takes about 3-5 minutes). Add all remaining ingredients but reserve 3 cups of the flour for now. Mix dough well with either your hands or using a dough hook in a mixer. Add one cup at a time until the dough becomes smooth and elastic. Continue to knead dough by hand for about 10-15 minutes or knead for 8 minutes on medium using the dough hook in the mixer.

Grease sides of bowl and roll the dough in it covering the outsides of the dough ball. Cover and let the dough rise using the same technique that I use for my pizza dough for about 90 minutes or until the dough has doubled in size. Then punch down the dough and divide into two balls. Shape each ball into a loaf and place in two 9x5 loaf pans.  Cover and let rise again until doubled in size (about 45 minutes).  Then finally bake at 375 degrees for 30-35 minutes until top is browned and you can make a hallow sound when you tap the top of the loaf. Remove from pans and let cool on a baking rack.

Makes 2 loaves. Around $.50 per loaf!

TIP: Buy yeast in a large quantity container and store in the fridge for 6-12 months if well sealed (I use a mason jar). If you buy yeast in the individual use packets the cost is significantly higher. If you do not bake bread on a regular basis then buying the packets ensures that your yeast does not go bad before you use it all but if you plan to make all your own bread items then buying yeast in bulk is definitely the way to go!

Frugal Egg-free Pancakes! ($.06 each!)

Need a frugal breakfast food? In a batch of pancakes, an expensive ingredient that is able to be easily removed is all the eggs. I'd rather have them scrambled on the side anyways!

Ingredients:

2 cups all-purpose flour (approx. $.19)

4 tsp baking powder (approx. $.10)

4 tsp sugar (pennies or free if you have convenient store leftovers!!)

1/4 tsp cinnamon (penny)

2 cups milk (approx. $.45)

2 tbsp water (free-ish)

3 tbsp canola oil (approx. $.11)

1 tsp vanilla extract (pennies)

Mix all wet ingredients and mix all dry ingredients in a separate bowl. Add all mixed dry ingredients to the wet and mix very thoroughly! Drop on a hot skillet 1/4 cup at a time. Makes 14 pancakes for around only $.90!! That's only about $.06 per pancake... can't beat that!!  :-D

TIP: These are so easily made ahead. Make up a big 'ol batch and separate the pancakes using wax paper. Keep in the fridge for a few day or throw them in the freezer. Quick and yummy before school breakfasts on the cheap!

Cheap Cheesy Mac! ($.23 per serving)

This macaroni and cheese recipe gives you more food for the same cost as a single box of the powdered cheese mix. I always have the items needed on hand and it's super easy to throw together for a quick lunch or a side dish.

Ingredients:

2 cups dry elbow macaroni (approx. $.50)
6 slices of american cheese (approx. $.46 or use only 4 slices if your stretching the budget!)
1/2 cup milk (approx. $.11)
1 tbsp butter or margarine (approx $.08)
1/2 tsp salt (penny)
1/8 tsp pepper (penny)
1/8 garlic powder (penny)
1/8 onion powder (penny)

Cook the elbow macaroni according to box directions then put into a strainer. While the macaroni is draining, put milk and butter in the pot and heat over medium stirring frequently to avoid scalding the milk. Add the cheese slices and seasonings and stir until melted. Once the cheese is melted completely add back the macaroni and toss to cover all. Sauce will thicken as it cools.

Makes about 5 cups for 5 servings for around $1.19 compared to 3 cups of the prepared boxed mix for about $1.30.

You say Potato... I say YUM!!!

Potatoes are one of those foods that every frugal mom adores and always has a variety of different ways she loves to prepare them. Potatoes are cheap, they are filling and they are a blank canvas ready to be packed full of flavor!

There is a certain story that comes to mind every time that I think about potatoes. Unfortunately the memory is from a very rough time in my life. There was an instance about 10 years ago when money had always been tight. I was young, living on my own and learning the hard way. It was winter and there was an awful ice storm. My employer was shut down for a couple weeks which meant that I couldn't go into work so my paycheck was a lot smaller than expected. I reached a point when no money was left in my bank account and no food was in the kitchen - other than some mustard and margarine. Thankfully during this time it was only myself... no children yet. I was able to find enough change to pay for one 5 pound bag of potatoes at Walmart. If I remember correctly it was something like $1.80 in dimes and nickels, maybe a quarter or two. I went to the register HOPING that the tax wouldn't put my total over more than the change that I had jingling in my pocket. Welp, the price was wrong. The bag of potatoes rang up more than $2.00 and with my hand gripping the change in my pocket the cashier looked at me and gave me my unexpected total. I was so embarrassed. How do you tell a stranger that you don't have two dollars to buy a damn bag of potatoes? He looked at me, waiting to be handed money. I stared back a moment and managed to speak: "Can you please double check the price? I don't think that's correct..." Fortunately, the check out station was right next to the produce department so it was only a few steps to double check the price on potatoes. To my surprise, the cashier returned and said "My apologies. The price rang up incorrectly. As per Walmart policy, if the item that scans incorrect is under $3 that item is free of charge." I WAS SHOCKED! I smiled and asked the cashier if he could hold on one more moment and I ran a few aisles up and grabbed a bottle of ketchup. I left the store with 5 pounds of potatoes and a bottle of ketchup with change leftover! I ate roasted potatoes with ketchup for the next 4 days until I was paid again and they were the most delicious potatoes that I'd ever had up until then...

Anyways, enough of the sad back story and back to the spuds! Costs for nearly every grocery item has gone up so significantly but you can still buy a 10 lb bag of potatoes any day for around $5.00 and on sale I've seen 10 pounds for as little as $2.00! You can make and stretch a lot of meals with potatoes so it's always something that I work into my grocery budget no matter what. I find that 3 good sized potatoes are sufficient for our family of four so one bag goes a long way!

This is my personal favorite way to make russet potatoes:

I quarter the potato and cut into 1 inch cubes. I place all pieces in a large bowl and drizzle a few tablespoons of extra virgin olive oil then toss to coat well. The key seasoning for potatoes is salt... lots and lots of salt! I use both table salt and seasoning salt. I also love both onion powder and garlic powder. Finally I toss in a couple teaspoons of parsley and a couple tablespoons of Ranch seasoning powder.

Lay the potatoes on a lined baking sheet (sprayed with cooking spray!) in a single layer at bake at 425 degrees for 30 minutes or until fork tender. YUMMY!

I also love having something as simple a loaded baked potato for dinner. Now that's a really cheap meal!!

Mashed, roasted, baked, fried, cubed, coined, diced... there is no wrong way to make and eat a potato. Don't even get me started on sweet potatoes... Holy yum...