So here’s what happened: this stuff was in the fridge + I needed to eat = this recipe Ingredients 1 head romaine lettuce, chopped 2 greedy handfuls baby spinach, chopped 3 oz prosciutto, sliced into strips 3 eggs, hard boiled and chopped 1 ripe pear, chopped goat cheese, optional For the Dressing 1/2 lemon, juiced 2
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Total Recipe cost: $8.23 Servings Per Recipe: 6-8 Cost per serving: $1.37 Prep time: 20 min min. Cook time: 15-20 min. (while prepping) Total: 30 min. DRESSING INGREDIENTS: COST 3/4 cup plain yogurt $0.41 1/2 cup buttermilk $0.27 1/4 cup mayonnaise $0.33 1/2 tsp salt $0.02 1/2 tsp garlic powder $0.03 3/4 tsp chili powder
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Honey + Balsamic Vinegar + Butter = Heaven. I’m not sure if I really need to say anything more… oh wait, it’s easy too. 😉 I might have to start putting this honey balsamic glaze on everything. Total Recipe cost: $2.39 Servings Per Recipe: 4 (approx. 1/2 cup each) Cost per serving: $0.60 Prep time: 10
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Boursin is a tangy, creamy cheese that comes in a few different flavors (I used “garlic & fine herbs”). It’s great as an ingredient in dishes or just by its self on top of some crackers. I’m not getting paid by Boursin to use their product, I just like it. It’s a little pricey, but
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I’m just tickled pink when it’s autumn ‘cause I love me some winter squash, especially kabocha! When cooked, this Japanese pumpkin has the taste and texture of roasted chestnuts. Even uber-picky Lil-O will swipe roasted slices off the communal plate and gobble them down. I normally keep the skin on when I roast them but if
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