You’re killing this! Will you continue this into a second month and continue with any ingredients that you have from this and another round of 100$ to show how you would pantry build? Or do you have a different plan for a new series
Honestly I don’t know, I do know this is my favorite series I’ve ever done and I’ll feel lost when it’s over. So I am open to suggestions and will pin this comment if anyone wants to give ideas or if they want me to continue for a second month I am open to that as well 💙
@@DollarTreeDinners it’s been a pleasure to see you learn, grow and adapt! Even the little bit about the flour this episode and wishing you had bought the larger bag. Would be a helpful tool into a new month! For some smaller content in between maybe breaking down individual meals from start to finish (with a price breakdown) out of this series into single videos? Thank you for what you do, I know you are helping people out here, it’s a tough world and a filling meal can really turn a day around! Keep being you and I’m happy to watch anything you put out!
Second month would be awesome! I love watching this series.As the food prices soar, I struggle to stay under budget every week for a family of 3. This series helps me get creative on how to use what I have in my pantry / fridge and stretch it every week❤
@@DollarTreeDinners I think @toxicOxpar has a GREAT idea - especially how you would build your pantry. I will confess that I feel sorry when you just allow yourself to use one seasoning from the $1 Tree. (Which.... I just purchased yesterday! The ingredients are solid!)
This is the first time seeing your show. I am a French qualified chef ( from Scotland) for over 50 years and I really enjoyed the concept especially in this day and age when money is tight. I am sure you will inspire many more to follow you as I see you already have a good number of followers. A small tip if your mayo splits add a spoonful two of warm water beating it in. As you say your mayo was too thin,add a whole egg into a clean grease free bowl and slowly incorporate the “thin Mayo” into the beaten fresh egg a little at a time. The oil when making mayo has to be added vertically slowly to begin with if it gets too thick for your needs add a little lemon juice or white vinegar at a time beating after each edition of the vinegar. Loved this and will subscribe. All the very best from Scotland. Rab
Rab, as someone who worked in food service, this kind attitude is not something you meet from all chefs, especially those who work in high end restaurants. Thank you for sharing your knowledge in a kind and considerate way.
You can grind some of the oats to make flour. If you use the oat flour for pancakess you can make a peach syrup for them . Use some bandana to sweeten the batter instead of sugar.
I think this is a really interesting tip! I think the mayo looks pretty good.... and added to the existing pasta salad, it might really help. Interestingly, I bought a small container of pasta salad from my grocery store (a big sale item for the 4th of July), but it was mayo-based, and I actually purchased the creamy Italian dressing from Dollar Tree that was mentioned here, thinking that it might add a bit of "zing" that is lacking in my purchase.
This series inspired me to do a $100 challenge for 4 weeks + eating from our pantry for me, my husband and my 17 year old. We just finished our 2nd week and have used $64 of the budget so far even with using pantry and freezer. I was inspired by a few of your recipes in this series that helped out and I have been doing tons of meal prep and using coupons where it makes sense. You are doing great! I really appreciate the inspiration. I love your content. It inspires me to save $ and think more critically about how to use what I have already.
Four things for which I want to thank you today: (1) I appreciate that you include the full cost of items, even if you use only a portion. Your approach to show how you use the remainder of ingredients is especially helpful. I find it really frustrating when meals are touted as being really inexpensive, but they are counting 1 garlic clove at $0.10, for example, when I’m pretty sure the grocery store made them purchase the whole clove. Sometimes, it’s a small amount of an ingredient that might be a bit unfamiliar to broad audiences, or something that has a very short shelf-life. (Grr). (2) You genuinely want to share tips and experiences that do and don’t work. Will that chicken alfredo pasta thaw well? (I’ve seen frozen dinners for chix alfredo, but who knows if they used extra additives to make it freeze well?) (3) You don’t strike me as having this TH-cam channel because you want to set out to be an influencer, get all kinds of free “merch,” have your own line of “merch,” and try to convince people to buy all kinds of things that they just don’t need. I’m sure it wouldn’t be unwelcome for you to make some funds to help support your household, and I hope you do. You work very hard on these videos. (4) I like your idea of taking an inventory of ingredients. I sometimes make a list of dishes (I’m using that term very loosely- bagels might be on the list) for which I purchased ingredients. But I think a list of ingredients is a good inspiration to think about what using what I already have and buying limited “completer” ingredients to make dishes. It would mean less waste, I think. SUCH a great idea! Thank you very much!!!
I agree. Some of the channels I used to really like have basically turned into infomercials. I understand that they deserve to earn money, but I don’t want to spend my time watching sales pitches.
And for the salad too. If she does make the French toast casserole with the bread scraps I think cooking a can of peaches with some butter would be great on or in the French toast. The peaches will be sweet and maybe better than any syrup would've been.
Well done! I keep seeing your bread scraps and feel like a sausage, potato, egg and cheese casserole would be good for breakfast OR dinner. A little milk into the egg mixture would work. You have all of the other ingredients.
There is a way to rescue mayo "soup" if you've broken your homemade stuff. You'll need a large bowl and wire whisk. Break in one egg yolk and add either about 1/2 tsp of mustard, mustard powder or you can use wasabi powder as the emulsifier and a small splash of vinegar (1/2 tsp) or lemon juice for acidity and hydration. With a wire whisk, begin to vigorously whip it all and then with your other hand, very, very slowly start dribbling in the "soup". As you see it's thickening up, you can actually pour the rest in more quickly, pretty much dumping in the last of it. The new egg yolk will save it all and the whole process should take under 5 minutes. I taught in a culinary school for years and I helped many a student who was about to dump a bowl of a failed mayo or even hollandaise sauce.
I have cooked all my life and I am definitely a senior citizen, but I always learn something from your videos. In this one I learned adding the egg into the flour for coatings and being able to freeze cabbage. I don't mind eating the same meal for a couple of days too, but then I need to change it up. All your goodies in the freezer can give you the break you need. This has been one of my favorite series you've made.
Pasta salad 'fail' idea: Since you said the penne was slightly too 'al dente', I would pick out the olives and cucumbers and eat those separately. Rinse the dressing off the pasta, beans, and tomatoes, and use it in your cabbage/veggie soup instead of the rice and potatoes (if there's a next time)! It's okay to admit you don't like something you've made and re-imagine it into something you will enjoy more. The beans will add protein to the soup. You are doing a great job. Those chicken sandwiches look AMAZING and if the mayo tasted good - who cares what it looks like? ❤
Or you could take the cucumbers out of the pasta salad, mix it with pureed tomatoes, season with your herb and garlic condiment, top off with shredded cheese and bake like you would a lasagna. Should be nice enough🙂
I used to go to a restaurant with my husband on occasion years ago that seved an ice cold wedge of iceberg lettuce drizzled with homemade gorganzola dressing and I think real bacon bits. It was delicious, and anyone I met who ate there always commented on that lettuce wedge "salad." It was a simple thing, but it was an enjoyable start to the main meal.
You are so intentional about your shopping and cooking and I love it! Of all the things you made, I was really impressed with your homemade vegetable soup made entirely of scraps. Bravo! You are so encouraging and are much loved by this community. Great job, Rebecca!❤
With the ripe bananas, you can make 2 ingredient pancakes. Mash up 1 banana and add 2 eggs. Blend or mix by hand, and this makes 4-5 small pancakes. This also has lots of protein to keep you fuller longer 😀
She could add some oats in there too and perhaps thicken some of the canned peach juice to use as a syrup for the pancakes. I have thickened canned fruit syrups before with cornstarch to make a pancake syrup when I discovered that extra bottle of pancake syrup I thought I had did not exist after making pancakes and no jelly, jam or peanut butter in the house. Worked for me, was pretty yummy actually I had combined peach juice and the juice from one mandarin orange fruit cup. I actually now add the mandarin orange fruit cup juice to my glsss of iced tea, so yummy.
I would consider turning your pasta salad into a soup. Add bouillon cube, water, a celery stock, maybe even a little of your leftover frozen pork chunks. Soup always makes leftovers taste better.
I finished watching your series where you went shopping nearly every day just before you started this one, and I’ve permanently combined both strategies for my family. We’re not in dire straights, so I’m not keeping things to $100, but I found what my family would get if we qualified for full food stamps (we do not qualify for any) and am trying to keep things below that amount. And thanks to you, I’ve started incorporating “leavings” and “leftovers” into new meals, being thrifty with sales and deals, keeping things interesting and nutritious every day, and I no longer do things like buy a bunch of veggies and fruit and let half of it rot because I don’t have a real plan for it. Even before now, I would plan for the week but halfway through would be too tired to cook and that would create waste. Now I can better judge in the mornings where I’m at physically and if it’s a frozen pizza day, I go find some frozen pizza on clearance instead of ordering takeout and throwing away $20 of meat and veg.
A really delicious, simple and cheap meal is Arroz a la Cubana or Cuban Rice. Simply make some white rice, heat up a can of tomato sauce, not pasta sauce, just pureed tomato sauce and fry up two eggs. Pour the tomato sauce over the rice and top with the eggs. Break the yokes and stir everything together and season with salt and pepper. It's super filling and tasty! The can of tomato sauce is enough for 2 large servings, or 3 normal servings. Give it a try some time. I learned to make this when I lived in Spain. It's delicious and very budget friendly!
Fmr manager at a couple of fast food chicken places, here. Double bread the chicken. Go wet, dry, wet, dry, then fry. You'll get that thick crust. If you want a lighter, crispier crust, use 2 parts corn starch to 1 part flour or just straight corn starch.
I’m completely blown away by how creative you’ve been when shopping and meal planning. Your meals look delicious and the serving portions are realistic. Great job Rebecca!!!!👏👏👏👏
Just my opinion, having some vinegar and oil would be a good thing for a budget shopper. You can do a lot with those items, and they are not too pricey.
@@sharonbonaguro7908Vinegar and oil with some salt and pepper has always been my favorite salad dressing. They are a flavorful combination without masking the flavor of the food.
I'm remembering some kind of vinegar/baking soda mix in flour with flour, maybe water? It made a cake or bread or biscuit something, I'll have to look it up. Just thinking if someone didn't have eggs for baking, there are subs out there.
Just wanted to let you know that I've been enjoying this series so much! You've been so positive throughout, which I know is your personality in general but there are others who would be complaining about what they don't have but instead you are making the best of what you have and appreciating everything, and that kind of outlook shines through and makes it that much better to watch, so thank you for doing this! :) You've given me lots of ideas and helped me to draw from past memories as well of things I haven't made in a while but would like to. It's Winter here in Australia so that vegetable soup looked amazing to me, and I much prefer a more hearty soup as well, and the added rice really made it a very well balanced and filling soup I'm sure! Perhaps the pasta salad would have benefited from some corn kernels, something sweet to balance it out more?? I also wanted to say for future reference or for anyone reading this comment that you could have made yourself "free" milk by making some homemade oat milk. You can even use the pulp afterwards in any sort of baking, like your baked oatmeal, it's perfect for that! Or some banana oat cookies, they're great and satisfying, especially if you add some peanut butter. So just something to use for future reference or for any other time that you need milk and don't want to go to the store just for milk! :)
I know you said you used the ends and leaves of the celery in your stock, but next time, try adding the leaves to a pasta, egg, or regular salad! They give a delicate celery flavor without the bulk of crunchy pieces of celery.
Maybe the pasta salad doesn't have enough acidity? Kalamata olives would have added some bite instead of the black olives which are very mild in flavor. Vinegar would be better, but maybe some lemon juice would brighten things up and cut the sweetness of the dressing. You could also add some of your mayo to make the salad creamier.
Pasta salad. You’re on the right track. We make a similar salad with rotini, fresh spinach, grape tomatoes, feta, cannellini beans, cucumber, scallions or red onion, oregano, and lemon-olive oil vinaigrette.
Everything looked delicious! I would recommend for the pasta salad to swap out the olives for a finely chopped red onion to add some crunch and a punchy flavor. A side I grew up with and loved was sliced cucumber, tomatoes, and red onion that are marinated in Italian dressing. We always used Kraft brand but it works with any brand. I suggest a brand that isn’t too sweet. It’s a fabulous side with sandwiches or as a snack!
50 years ago I used to make mayo in a blender, that was long before the gadgets you were using were available. The "secret" was to drizzle the oil in slowly and to run the blender on low.
@@DollarTreeDinners To be clear, my intention was to not discourage you from doing it again. I was "young and stupid" in my 20s. I'd never seen anyone cook anything. Not only didn't we have the internet, we didn't even have televised cooking shows. At first I learned from books, then trial and error. It never occurred to me that I shouldn't be able to do something. So I took on pie crusts, yeast doughs, bound coatings etc and they all just worked. Keep up the good work!
If you have a stick blender, they are perfect for mayonnaise. If you don’t have one, you can get one for five dollars at the secondhand store and they are absolutely worth it.
Hi Rebecca! If you put your egg or eggs in a bowl of very warm water, it only takes a few minutes for them to come to room temperature. That will help you 😊.
I highly recommend tofu if anyone is looking to change up their protein or looking for a meatless option. Many are around a pound for $2! You can grate it and make shredded bbq "meat", roast it, make it into nuggets, or even tofu scramble instead of egg! It's a nice way to change things up sometimes :) Beans are always a staple in my diet, for sure. I am loving this series SO much. Thank you!
I love these videos. I'm a senior on a really tight budget. You've helped so much in giving me new ideas of what to cook. For me - I'm not a fan of iceberg lettuce and would have bought another head of cabbage. The only other change I'd make to your shopping - I buy dry beans if I'm on a tight budget. Every pound of dry beans makes about 4 cans worth of cooked beans. I do them all at once and then portion out and freeze. Just as easy as opening a can, imo. Also, I would have made homemade bread crumbs from some of the stash in the freezer and used that to dredge the chicken. I'd have wanted to save the flour for something else like more tortillas I love your honesty too when things don't work out or that video when you didn't want to cook. It's hard to adult. For those interested - I got my first immersion blender at the thrift store for under $5 and it was brand new. Same place for a crockpot.
Of you put a cloth or couple paper towels on the top of your lettuce and store the container upside down, the lettuce will last longer, since most of it isn't sitting in the moisture. You can change ot out as needed.
You could add celery to your pasta salad for some crunch. Also lettuce is good with all the things you put in the pasta salad : tomato, olives and some of your fried chicken cut up on top would be delicious!
I am making what we call "Pasta Salad Salad" today! It's like a pasta salad, and a side salad had a baby! It's a favorite in our family for cookouts, picnics, fishing trips, etc! It is easy to keep in the cooler, no fuss, and we usually just have crackers with it.
Yes! Often if a meal tastes like it’s “missing something” I’ll first make sure it’s got enough salt, and then I’ll add a bit of acid (vinegar/lemon juice/mayo/tangy hot sauce/etc) and SO OFTEN this has done the trick! 😃
This is such an awesome series and I love that you show it in a real life setting. One note about the pasta: you have to wait until the water is actually boiling. It seems like lately folks aren't familiar with a true boil (not a criticism of you, nor am I picking on you or trolling). I've noticed it several times that folks will refer to "boiling water" but it is about 2-3 minutes away from boiling. So that would have helped you control the timing on the pasta better and know what to expect from its doneness. But again, absolutely love your channel and this was an amazing series!
I haven't finished watching the video yet but in the middle of doing my own cooking I wanted to stop and tell you about something. Rice is extremely affordable and I like it. But I've been trying to come up with new ways to use it. Today I melted some peanut butter with a little water little bit of sesame oil teriyaki sauce a little bit of fish sauce and a little bit of soy sauce. I took it out of the microwave and added some of that rice vinegar you had recommended. Think the vinegar made it blend very well. But I have a sweet tooth not a sour tooth. So I took some stevia brown sugar and added that to it oh my God the sauce was to die for I started in some pork and rice and it is absolutely delicious. I don't know if you could use this but I keep Asian spices and oils in my pantry once you invest in them they do go a long way. Oh and I did add some of that Sriracha hot sauce just a little bit cuz I don't like things too spicy
I just made the pasta salad with a container of leftover pasta in my frig. I used the Kraft Italian dressing and added some good chopped Kalamata olives, but I didn't have a can of white beans to add. Garbanzos would have been good too. I might add a can of drained tuna to the leftover pasta salad for another variation.
37:11 You can use it to make coleslaw, you already have carrot to shred and you can add onion but it can work without it, and for dressing you can mix mayonnaise and the dressing
I do think that drizzling oil in slowly works the best even with a electric mixer. For some reason thats the secret. Drizzle. Drizzle. I make it like that with a mixer. I dont think any mayo bought can compare with homemade. At least you try. Love your video's. Bananas. I slice them up in small disc. Lay them on cookie sheet and freeze. Than bag those little tasty disc. Being frozen they keep milk in cereal cold.
Oh for heaven sakes I just made a suggestion like that and I hadn't seen your comment yet. But yes I've put in shredded Romano and Parmesan cheese to save my pasta salads
Hi Rebecca! Great job on this series so far! I had a couple thoughts from week 3, that might be helpful for future videos. For grocery sales, you could try asking when the meat/produce/dairy employees come in, and shop a couple hours after that, after they might have done price changes. My partner works at walmart, and that sunday morning trick only works if the store has a solid staff sunday mornings. Not sure about your area, but if even a few employees rely on public transportation to get to work, sunday schedules frequently start later so people cant get in to work until later. For oatmeal ideas, have you tried savory oatmeal? I watched Mexican Cooking on a Budget (she's great!) and she made an oatmeal/tomato taquito that looked good! I think Budget Bytes also pairs oatmeal with beans/tomatos/greens/eggs to make it savory.
I so thank you for all this work you are putting in sharing with us, I have a family of 4 (one teen one tween hubs and I ) and I’m pretty good at batch cooking and freezing for later and usually can stretch my budget on food but I’m taking so many ideas from you to do better, my tween loves the baked oatmeal and she’s been loving it for breakfast. Thank you! ❤
I am loving this series!!! I shop at food lion too and sometimes they don't have the best budget prices. it's good to see that it can be done you have given me good ideas. If you didn't finish your pasta salad maybe add some cheese...I can't remember if you put in the garlic and herb seasoning but that might help too. Thanks again I'm excited to see what you come up with next. Oh and girl thanks for the mayo try and your honest opinion. I'll keep buying mine too lol
I recommend making chicken crispy salad with the lettuce, celery, tomatoes & cucumber. To bump up the protein, you can add sliced hard boiled egg & shredded cheese. We have this type of meal for donner all the time at my house. My husband likes to add croutons to his & I add sesame seeds or sunflower seeds to mine for added crunch. As for the pasta salad, my goto is to use up whatever raw veggies I have available & add canned goods to bulk it up (garbanzo beans, olives, etc). I add feta cheese or dice up some cheese for added nutrition & then use Italian vinegarette dressing. Sometims I add alittle mayo to make it creamer & use salad supreme seasoning. Salad supreme seasoning is also my only seasoning I add to my egg salad. It's got everything I need in it & tastes amazing.
I so appreciate your transparency and the ability to show your successes as well as the misses! I love your channel and I’m learning so much from you! You are appreciated and your channel adds value to so many of us who are trying to be mindful of our resources when it comes to grocery shopping and cooking.
I have a hand crank food processor that works wonders. Yeah, I do small batches at a time, but it's easier to clean, store and doesn't need electricity. My brother paid $6 for mine brand new at a thrift store. I do love your recipes and candor- we can all learn from each other. cooking meat in a pan (any meat), my Mother would add milk or water to the pan, deglaze and add flour or corn starch for a quick gravy. Always welcome in our home or the gravy could be used for later meals.
Girl I use up lettuce the same way. Lettuce and dressing salad. It's good and you're not wasting any food. Not sure you've done this or like it but mac-n-cheese with tuna stirred in is delicious and you can always add peas or other veggie you like. A casserole you could divide up for "savings"
Yes! On hot summer days a crunchy lettuce salad w maybe a few ingredients really hits the spot. I add Italian dressing or just oil & vinegar, lemon if I have it.
I think my favorite thing about growing up poor is that I do not use condiments nearly at all. occasionally I'll have some bbq sauce on fried chicken, but even that is rare. I dont use them on my sandwiches, i don't eat salads with dressings at all (i dont even like dressings), and I dont use them as dips... I know i'm well off now and can afford it, but I just can't bring myself to like them.... That alone saves SOOOOO much money in food prepping.
I'd like to see a video on those boxes ppl get from churches and other places. I know u dnt wanna go get one cause that would be taking from someone who actually needs it, but iv noticed those boxes have a lot of odds and ends and for some ppl that may be all they have. If u could figure something out, on how to get one that would be a good video. Maybe make 2 boxes to donate and ask if u could have 1 to do a video on?? My husband ask everyday if u have uploaded yet 😂. We love watching ur stuff.
We would find the church that did the giveaways and volunteer to pack the boxes or distribute them. Volunteers are offered a box to take home. That way you don't feel guilty. You can always share the things that you can't use with neighbors and friends. So you really aren't taking away from anyone!
I volunteer at a food and clothing pantry. Please use them! Anyone struggling on a low budget. The stuff we get needs to be taken and used. We sometimes run low on meat and dairy but we always have plenty of shelf stable foods. It’s food that will be thrown away if you do not come and use it. The pantry is NOT just for the “ truly needy” so to speak. Especially with groceries costing twice what they were 4 years ago. God bless!
Try a Community Cupboard. They may like that, showing what you can do. Or if you'd Like. I could get a Box from the Community Cupboard and Send Pictures of what is in the Bag/Box. You can pick out some items you would like as Well, sorta Choose part of what you get. They have a lot of Day Old Bread, (awesome breads), Fruits n Veggies. Pastries, Meats, Some Canned Goods, Beans n Rice.... Let me know.
You could maybe even get photos of what is in a box and then buy the same stuff yourself, if you don’t want to take one of the boxes. Videos on how to use up those odds and ends that get put together would be valuable for folks!
My mom always said the key to pasta salad is to add HOT pasta to the dressing. Do not rinse the pasta. She owned an Italian deli. Her "secret" was Kraft Italian salad dressing and a bit of imported reggiano parmesano cheese. Save the cheese rind for boiling in soup.
I have been watching this series. You have been eating really well on a low budget. You made things that even an inexperience cook can make. I am so impressed!
Maybe with the peaches and oatmeal, you can make a single serving dessert in a coffee mug. Maybe with butter, milk, and you can probably find packets of sugar for free?
You always manage to make these challenges so interesting to watch despite how you need to have several repeat meals. Thank you for all the hard work you do to make these great series videos and for giving everybody good ideas of how to eat well(ish) in these hard times.
This is great content. I'm constantly looking to see if you posted a new video yet. I appreciate the down to earth style. I can tell you truly enjoy showing us this and I love watching. Thanks for everything.
My grandma grew up during the depression era and my mom was 1 of 9 children, so I remember my grandma showing me how to cook 🔪 many soups and stews 🍲 to feed a family. Nothing went to waste in grandmas house.
You impress me!!! We are so much alike. My husband says I can make meals pop out of my hat. We raise layers, meat chickens and all the vegetables we can eat, can or freeze. My mom taught me well 🙏
I love that you fessed up with regards to the pasta salad. I once made a soup that flopped. It shouldn't have flopped! Every ingredient was correct but the combo was just off. It's awful when that happens.
This is my favorite series of videos from you! So inspiring and love how down to earth you are. I have failed many times on made from scratch recipes. I tried to make homemade corn dogs. Idk what happened but the batter just completely came off the hot dog. So frustrating when I dirty up a bunch of dishes and my kitchen for nothing. I improvised though and diced the hot dogs into the corn bread batter and made “corn dog muffins”. Kids loved them and dinner was saved. Thank you for your videos!
Ideas for the lettuce- I use it as a bed (like you would use mashed potatoes or rice) - good to top with leftover meat gravy’s, taco meat, chicken pieces, hard boiled eggs, chef salads with grated cheese, pickles, tuna, seasoned/pickled leftover veggies. Bulks up your meal.
If you put an egg in a bowl of lukewarm water (not hot, just about body temperature) and let it sit for about 5 to 10 minutes it will be up to room temperature for cooking :) For the mayo, I like to start with only a tablespoon of oil and blend it with the egg etc until it is fully emulsified, before adding in the rest of the oil very slowly a bit at a time and letting it emulsify before continuing. You don't always need to use the exact amount of oil the recipe calls for either - just keep adding until you get to your desired consistency. Eggs sizes etc vary so it won't be the exact same amount of oil every time. Another easier way to do it is to start with all the ingredients in a narrow container like a tall glass, then start with your mixer down the very bottom where the egg is and then the same sort of concept but instead of pouring the oil in, you wait for the egg and the bottom-most oil to emulsify before slowly moving your mixer up to take in a bit more of the oil at a time until you have mixed it all in. Usually that method is done with a stick blender in a tall container just wide enough to fit it, but I think it would work with your hand mixer on a high setting and a bit of patience. I wouldn't recommend using the blender - even if it could technically work it's going to be a lot more difficult so it's not worth it; I would recommend hand whisking over using the blender. A few of those canned peach slices or a banana in bread and butter pudding (french toast casserole) with those bread scraps would be delicious! I love making it just with whatever bread or bread scraps I have around, one egg, enough milk to make a good slurry, and a handful of whatever frozen or canned fruit or berries I have on hand, plus a dash of cinnamon and/or nutmeg if I have it. The traditional version has no berries and has sugar in the custard slurry, but I find it a bit too sweet for my taste and the custard is sweet enough on its own, plus the berries or fruit adds that extra pop of flavour and just gives a nice level of sweetness without being too much. Could always rescue a few of those olives (and tomato pieces if it's jot to hard to fish them out) from the pasta salad to add to your iceberg lettuce, especially since you're using the same dressing so you don't need to make sure they'rw completely devoid of dressing before throwing them together. It might even work to take just a spoon or so of the pasta sald and mix it with a larger quantity of the lettuce, to make it into a traditional salad rather than a pasta salad, which might tie it all together a bit better? Worth a shot at least. This is such a great series, I have loved it and it's really goven me so many dinner ideas that I'm excited to try out!
Rebecca I love your budgeting videos. I'm 61 years old, already raised my kids but now my husband and I are on a budget in our retirement years. I've watched all of your videos in this series and purchased the ingredients for a couple of the dishes BUT forgot to write down which episode they were in. Could you please write the names of the meals you are preparing in each episode in the description just so we can know if we have the correct one, as opposed to watching them all the way through again. Thanks.
I try a lot of your recipes and I'm so looking forward to saving your 30-day recap for later! thanks for doing all the dollar tree research for the rest of us
Immersion blender! Look it up on YT. Important: do NOT lift the blender at first. Let it make mayo on the BOTTOM first, then slowly raise the blender upward, until it reaches the top and all the mayo is made. Also, I noticed you used about 3x more lemon juice and mustard than you should have.
After just getting home and dropping over $600 at Sam’s, I need your budget friendly meal inspiration! I’ve really been enjoying this series…thank you so much for all the work you put into your videos! Sending much love to you from Michigan! 💕💕💕
loving all the tips and ideas you share with us. with the left over bun, you could make croutons and then pull some olives and tomatoes (and maybe even beans) to put on the salad. make a hardboiled egg and add some of the left over pork to the salad for an even heartier meal. maybe take some of the pasta from the salad you don't like and add it to one of your soups too. i know it already has rice, but you might like it better. i love making soup from scraps. there is something so satisying about making something with so much flavor that most people would just throw away. i save all my bones and veggie scraps and even have my DIL doing the same now. for the month of july you have encouraged me to just use up what i have and i'm going to see how long i can make it this month without buying anything or spending as little as possible just using up what i have in my freezer and pantry. we garden and i have some canned items i want to get used up as the garden is starting to produce fruits and veggies.
To keep your celery fresh... put a wet paper towel on the root of celery stock and wrap tightly with a good thick tin foil. Make sure the top is also wrapped up. Mine will last up to 2 months doing this...
I just wanted to thank you for everything that you do. Me and my mom are saving for future apartment (on top we also have rent for the apartment that we live in + bills + food). In the end of the month we don’t have much money left and your videos and tips really help. Not to mention your recipes are really creative (even when you think they are not). ❤❤❤ Thanks!!!
Suggestion for the lone bun- spread a bit of the your mayo on the bun, shred some of your cheddar, put that on top of the bun and mayo, and pop it in the oven or air fryer to toast up. It would be like an open faced grilled cheese and perfect for dunking in your soup!
Or Spread mustard on buns. Stir shredded cheddar together with just enough mayo to bind, season, and spread cheese mix to bun edges. Broil/bake. Enjoy your making-do Welsh rarebit. Sometimes I toast the buns first, sometimes I don’t. Sometimes I add horseradish or raw or caramelized onions.
That's cool that your store had ripe bananas available. I'm weird, but I like bananas when they are at that almost brown stage. They are so soft and sweet.
We found out my daughter is sensitive to soybean oil. Since most mayos are made with soybean oil, i had to start making it at home. I tried everything. Used a bunch of eggs and oil all to get a mess using blender, food processor and by hand. Then I saw a video on how to make it using an immersion blender. That is the only way I can make it where I get consistent results. If you can buy it, buy it. Lol, Also, I really like when you show us how you think things through. Thanks for sharing all you awesome ideas and recipes. ❤❤
@skyninjaslayer337 yes, we did try that and ones made from olive oil and they were very vinegar heavy. I can use canola oil and it tastes very similar to the regular store bought.
I agree with your assessment of the flour. When you only have a few dollars the lowest cost is sometimes the only option. BUT... you may get ahead faster when you purchase items with the lowest cost per lb or oz. I find often, Dollar Tree is not the best deal. Sometimes it is but often it isn't. It's nice that you mention that fact.
Loved a little pizzeria/Italian chain near me that served green salad, pasta salad, and RASTA salad which was a mix of lettuce and pasta. Maybe it sounds crazy, but it worked. I thought perhaps you’d recycle the unsatisfying penne to the veg soup and the olives/cuke/tomato to the lettuce. Pasta salad’s also fine to use up in a frittata. I’d probably caramelize some onions in the pan first.
I think you are doing great. You can't be faulted for the mayo and you did fantastic with the mayo rescue. A thousand years ago when I was married I made my own mayo. I have a really good immersion blender and my mayo came together in less than 20 seconds (as long as I had the egg at room temperature). My ex LOVED my mayo and put it on everything. Think kids and ketchup. My immersion blender was pricey but paid for itself because I never had to buy mayo when I was married. And I still have it and not the ex! 🤣
I am truly enjoying this series. When you were taking about salad, I was reminded of working as a waitress at Howard Johnson many, many years ago. One of my regular customers asked for a honeymoon salad. What is a honeymoon salad?, I asked. His reply, lettuce alone (let us alone). I still chuckle at that one.
A great budget. Sometimes I use leftover salad dressing as my mayonnaise. You did great with the hamburg bun but you could have also used it as the bread for a grill cheese. I have used leftover lettuce with leftover rice [or beans] and maybe chopped chicken or any leftover meat and make a stir fry.
My husband and I have about this budget for monthly groceries, (between $200 and $300 for 2 people for food, household goods like dishsoap, and the Instacart delivery fee for a once per month order, due to mobility issues) and we've found that dried beans are vastly cheaper than canned, and cooked beans freeze and thaw very well, so we instapot a bag of beans, divide it into portions and freeze it for convenience. Lentils get drained (the beans don't) and used as the protein on stuffed baked potatoes topped with plain yogurt and any goodies we have at the time. Also, 5 pound bags of rice are, at some stores, still much cheaper per pound than the smaller bags, and they last well into the next month, sometimes into the month after. What a great series, many people live with this budget - I can vouch that it gets easier as the remaining ends of larger packages start to add up and your pantry starts having a bit extra in it. Thank you for the encouragement!
For future reference… You could have added some of your homemade mayo and some chopped celery and a few more seasonings or even just some salt and pepper. I think that would help that pasta salad immensely! Just my thoughts 😘 Loving this series! On a side note… Was wondering how the grandmother and her grandson are doing? I pray all is well with them!
Another month ----- yes please please please. And I love how you put $100 in an envelope so to speak for the month. So much more like my budgeting then the $25/wk. Love to hear your thought process. And also your 'do overs'. A second month would let you 'do over' some of your other choices. But then again -- I love all your content.
I have a bit of experience with making mayo in a blender, i always start with some sort of protein, it doesnt have to be eggs, (soy milk would also work if you want to do a vegan version) some sort of emulsifier (eg. Mustard) and start with a small amount of oil to start the emulsification process (for eg. 1/4 cup oil for 1 egg yolk) and slowly add by table spoons amount so it doesnt split
If possible a food chopper would also work better than a blender just because it'll be less of a hassle to add the small amounts of oil, but again a blender would still work
And if it splits, you can still salvage it by starting over with the protein base, be it eggs or milk, or even soy milk and mustard, and treat the failed mayo as if it's an oil mixture and slowly and little by little try to incorporate it into the new mixture and it should be easier to create the emulsification process due to the amount of protein already present in the oil mix
Hey Rebecca 👋 With your pasta salad, here’s an idea, what if you take the cucumber out, wash off everything else and bake it up with a tomato based sauce and some of the cubed chicken? Sort of a cacciatore pasta bake? Then you can reuse the cucumber if you want for its own mayo inspired side?
You’re killing this! Will you continue this into a second month and continue with any ingredients that you have from this and another round of 100$ to show how you would pantry build? Or do you have a different plan for a new series
Honestly I don’t know, I do know this is my favorite series I’ve ever done and I’ll feel lost when it’s over. So I am open to suggestions and will pin this comment if anyone wants to give ideas or if they want me to continue for a second month I am open to that as well 💙
@@DollarTreeDinners it’s been a pleasure to see you learn, grow and adapt! Even the little bit about the flour this episode and wishing you had bought the larger bag. Would be a helpful tool into a new month!
For some smaller content in between maybe breaking down individual meals from start to finish (with a price breakdown) out of this series into single videos? Thank you for what you do, I know you are helping people out here, it’s a tough world and a filling meal can really turn a day around! Keep being you and I’m happy to watch anything you put out!
Second month would be awesome! I love watching this series.As the food prices soar, I struggle to stay under budget every week for a family of 3. This series helps me get creative on how to use what I have in my pantry / fridge and stretch it every week❤
I say second month as well but with 150 a month budget to see how much more you can get.
@@DollarTreeDinners I think @toxicOxpar has a GREAT idea - especially how you would build your pantry. I will confess that I feel sorry when you just allow yourself to use one seasoning from the $1 Tree. (Which.... I just purchased yesterday! The ingredients are solid!)
This is the first time seeing your show. I am a French qualified chef ( from Scotland) for over 50 years and I really enjoyed the concept especially in this day and age when money is tight. I am sure you will inspire many more to follow you as I see you already have a good number of followers. A small tip if your mayo splits add a spoonful two of warm water beating it in. As you say your mayo was too thin,add a whole egg into a clean grease free bowl and slowly incorporate the “thin Mayo” into the beaten fresh egg a little at a time. The oil when making mayo has to be added vertically slowly to begin with if it gets too thick for your needs add a little lemon juice or white vinegar at a time beating after each edition of the vinegar.
Loved this and will subscribe. All the very best from Scotland. Rab
This is such a helpful and kind comment!
Rab, as someone who worked in food service, this kind attitude is not something you meet from all chefs, especially those who work in high end restaurants. Thank you for sharing your knowledge in a kind and considerate way.
Thank you so much for these tips! This is so helpful ❤
You can grind some of the oats to make flour. If you use the oat flour for pancakess you can make a peach syrup for them . Use some bandana to sweeten the batter instead of sugar.
Great idea 🎉🎉.
I also thought grinding down some of the oatmeal to have a wheat/oat flour blend would be useful.
Great suggestion!
@@SpecialKate8 I was thinking about it in terms of making bread, but oatmeal pancakes sound amazing!!!
You can also use that oat flour to make tortillas of a sort.
you got me hooked on this series like its Netflix..eagerly awaiting the next video!!!
Same!
Me too! I could never do this even with all the time in the world! Impressive!
Same! I keep checking to see if you have a new post! So excited when there is a new one!! Love your videos!
Same!!!
Seriously 😭😭 I can’t get enough
Girl you are doing great with that budget. Here's a tip. That failed mayo could still be used as a coating or as a salad dressing.
If you need to "butter" bread for grilled cheese, you could also substitute Mayo in place of the butter. So delicious
@@Penelopeacorns if a mayo tastes bad it will be still tasting BAD even if you use it for sandwiches/salads 😅
if a mayo tastes bad it will be still tasting BAD even if you use it for sandwiches/salads 😅
I think this is a really interesting tip! I think the mayo looks pretty good.... and added to the existing pasta salad, it might really help. Interestingly, I bought a small container of pasta salad from my grocery store (a big sale item for the 4th of July), but it was mayo-based, and I actually purchased the creamy Italian dressing from Dollar Tree that was mentioned here, thinking that it might add a bit of "zing" that is lacking in my purchase.
@@Hasenkind1 She never said it tasted bad. She complained about it being too loose or watery.
This series inspired me to do a $100 challenge for 4 weeks + eating from our pantry for me, my husband and my 17 year old. We just finished our 2nd week and have used $64 of the budget so far even with using pantry and freezer. I was inspired by a few of your recipes in this series that helped out and I have been doing tons of meal prep and using coupons where it makes sense. You are doing great! I really appreciate the inspiration. I love your content. It inspires me to save $ and think more critically about how to use what I have already.
Four things for which I want to thank you today:
(1) I appreciate that you include the full cost of items, even if you use only a portion. Your approach to show how you use the remainder of ingredients is especially helpful. I find it really frustrating when meals are touted as being really inexpensive, but they are counting 1 garlic clove at $0.10, for example, when I’m pretty sure the grocery store made them purchase the whole clove. Sometimes, it’s a small amount of an ingredient that might be a bit unfamiliar to broad audiences, or something that has a very short shelf-life. (Grr).
(2) You genuinely want to share tips and experiences that do and don’t work. Will that chicken alfredo pasta thaw well? (I’ve seen frozen dinners for chix alfredo, but who knows if they used extra additives to make it freeze well?)
(3) You don’t strike me as having this TH-cam channel because you want to set out to be an influencer, get all kinds of free “merch,” have your own line of “merch,” and try to convince people to buy all kinds of things that they just don’t need. I’m sure it wouldn’t be unwelcome for you to make some funds to help support your household, and I hope you do. You work very hard on these videos.
(4) I like your idea of taking an inventory of ingredients. I sometimes make a list of dishes (I’m using that term very loosely- bagels might be on the list) for which I purchased ingredients. But I think a list of ingredients is a good inspiration to think about what using what I already have and buying limited “completer” ingredients to make dishes. It would mean less waste, I think. SUCH a great idea!
Thank you very much!!!
I agree. Some of the channels I used to really like have basically turned into infomercials. I understand that they deserve to earn money, but I don’t want to spend my time watching sales pitches.
This was a great comment.
Yes, what she said ❤️❤️
Well said and I agree with you wholeheartedly. Amen to that !😊😊
Agree!!!
dice some of you fried chicken on some of that lettuce for a salad..add a boiled egg, a bit of shredded carrot.
To bulk up your soup for a 'dinner' soup you could add your leftover pork that you saved.
You could have toasted the bread scraps to make croutons to top the soup
And for the salad too. If she does make the French toast casserole with the bread scraps I think cooking a can of peaches with some butter would be great on or in the French toast. The peaches will be sweet and maybe better than any syrup would've been.
Well done! I keep seeing your bread scraps and feel like a sausage, potato, egg and cheese casserole would be good for breakfast OR dinner. A little milk into the egg mixture would work. You have all of the other ingredients.
There is a way to rescue mayo "soup" if you've broken your homemade stuff. You'll need a large bowl and wire whisk. Break in one egg yolk and add either about 1/2 tsp of mustard, mustard powder or you can use wasabi powder as the emulsifier and a small splash of vinegar (1/2 tsp) or lemon juice for acidity and hydration. With a wire whisk, begin to vigorously whip it all and then with your other hand, very, very slowly start dribbling in the "soup". As you see it's thickening up, you can actually pour the rest in more quickly, pretty much dumping in the last of it. The new egg yolk will save it all and the whole process should take under 5 minutes. I taught in a culinary school for years and I helped many a student who was about to dump a bowl of a failed mayo or even hollandaise sauce.
Day 15 with 25 dollars left. Now what happens if you have a family of four. ?
@bethbatt2081 THANKS! This is brilliant advice 😃
@reneehenderson4818 southern frugal mom has amazing budget videos as well, and hers feed a family of 5!
I have cooked all my life and I am definitely a senior citizen, but I always learn something from your videos. In this one I learned adding the egg into the flour for coatings and being able to freeze cabbage. I don't mind eating the same meal for a couple of days too, but then I need to change it up. All your goodies in the freezer can give you the break you need. This has been one of my favorite series you've made.
Pasta salad 'fail' idea: Since you said the penne was slightly too 'al dente', I would pick out the olives and cucumbers and eat those separately. Rinse the dressing off the pasta, beans, and tomatoes, and use it in your cabbage/veggie soup instead of the rice and potatoes (if there's a next time)! It's okay to admit you don't like something you've made and re-imagine it into something you will enjoy more. The beans will add protein to the soup. You are doing a great job. Those chicken sandwiches look AMAZING and if the mayo tasted good - who cares what it looks like? ❤
Or you could take the cucumbers out of the pasta salad, mix it with pureed tomatoes, season with your herb and garlic condiment, top off with shredded cheese and bake like you would a lasagna. Should be nice enough🙂
I used to go to a restaurant with my husband on occasion years ago that seved an ice cold wedge of iceberg lettuce drizzled with homemade gorganzola dressing and I think real bacon bits. It was delicious, and anyone I met who ate there always commented on that lettuce wedge "salad." It was a simple thing, but it was an enjoyable start to the main meal.
You are so intentional about your shopping and cooking and I love it! Of all the things you made, I was really impressed with your homemade vegetable soup made entirely of scraps. Bravo! You are so encouraging and are much loved by this community. Great job, Rebecca!❤
With the ripe bananas, you can make 2 ingredient pancakes. Mash up 1 banana and add 2 eggs. Blend or mix by hand, and this makes 4-5 small pancakes. This also has lots of protein to keep you fuller longer 😀
She could add some oats in there too and perhaps thicken some of the canned peach juice to use as a syrup for the pancakes. I have thickened canned fruit syrups before with cornstarch to make a pancake syrup when I discovered that extra bottle of pancake syrup I thought I had did not exist after making pancakes and no jelly, jam or peanut butter in the house. Worked for me, was pretty yummy actually I had combined peach juice and the juice from one mandarin orange fruit cup. I actually now add the mandarin orange fruit cup juice to my glsss of iced tea, so yummy.
I would consider turning your pasta salad into a soup. Add bouillon cube, water, a celery stock, maybe even a little of your leftover frozen pork chunks. Soup always makes leftovers taste better.
I finished watching your series where you went shopping nearly every day just before you started this one, and I’ve permanently combined both strategies for my family. We’re not in dire straights, so I’m not keeping things to $100, but I found what my family would get if we qualified for full food stamps (we do not qualify for any) and am trying to keep things below that amount. And thanks to you, I’ve started incorporating “leavings” and “leftovers” into new meals, being thrifty with sales and deals, keeping things interesting and nutritious every day, and I no longer do things like buy a bunch of veggies and fruit and let half of it rot because I don’t have a real plan for it.
Even before now, I would plan for the week but halfway through would be too tired to cook and that would create waste. Now I can better judge in the mornings where I’m at physically and if it’s a frozen pizza day, I go find some frozen pizza on clearance instead of ordering takeout and throwing away $20 of meat and veg.
A really delicious, simple and cheap meal is Arroz a la Cubana or Cuban Rice. Simply make some white rice, heat up a can of tomato sauce, not pasta sauce, just pureed tomato sauce and fry up two eggs. Pour the tomato sauce over the rice and top with the eggs. Break the yokes and stir everything together and season with salt and pepper. It's super filling and tasty! The can of tomato sauce is enough for 2 large servings, or 3 normal servings. Give it a try some time. I learned to make this when I lived in Spain. It's delicious and very budget friendly!
Fmr manager at a couple of fast food chicken places, here. Double bread the chicken. Go wet, dry, wet, dry, then fry. You'll get that thick crust. If you want a lighter, crispier crust, use 2 parts corn starch to 1 part flour or just straight corn starch.
I’m completely blown away by how creative you’ve been when shopping and meal planning. Your meals look delicious and the serving portions are realistic. Great job Rebecca!!!!👏👏👏👏
Good evening, everyone
Just my opinion, having some vinegar and oil would be a good thing for a budget shopper. You can do a lot with those items, and they are not too pricey.
I agree, I grew up with vinegar and oil, and my Mom never bought salad dressing
@@sharonbonaguro7908Vinegar and oil with some salt and pepper has always been my favorite salad dressing. They are a flavorful combination without masking the flavor of the food.
@@TXJan0057 great idea, pickling veggies, salad dressing, so many options.
I'm remembering some kind of vinegar/baking soda mix in flour with flour, maybe water? It made a cake or bread or biscuit something, I'll have to look it up. Just thinking if someone didn't have eggs for baking, there are subs out there.
@@jerrieanderson2245 Ooh yes quick pickled matchstick carrots only take water, vinegar, salt, and sugar if you have it!
Just wanted to let you know that I've been enjoying this series so much! You've been so positive throughout, which I know is your personality in general but there are others who would be complaining about what they don't have but instead you are making the best of what you have and appreciating everything, and that kind of outlook shines through and makes it that much better to watch, so thank you for doing this! :)
You've given me lots of ideas and helped me to draw from past memories as well of things I haven't made in a while but would like to. It's Winter here in Australia so that vegetable soup looked amazing to me, and I much prefer a more hearty soup as well, and the added rice really made it a very well balanced and filling soup I'm sure! Perhaps the pasta salad would have benefited from some corn kernels, something sweet to balance it out more??
I also wanted to say for future reference or for anyone reading this comment that you could have made yourself "free" milk by making some homemade oat milk. You can even use the pulp afterwards in any sort of baking, like your baked oatmeal, it's perfect for that! Or some banana oat cookies, they're great and satisfying, especially if you add some peanut butter. So just something to use for future reference or for any other time that you need milk and don't want to go to the store just for milk! :)
I know you said you used the ends and leaves of the celery in your stock, but next time, try adding the leaves to a pasta, egg, or regular salad! They give a delicate celery flavor without the bulk of crunchy pieces of celery.
Maybe the pasta salad doesn't have enough acidity? Kalamata olives would have added some bite instead of the black olives which are very mild in flavor. Vinegar would be better, but maybe some lemon juice would brighten things up and cut the sweetness of the dressing. You could also add some of your mayo to make the salad creamier.
I was thinking lemon juice as well
It also needs to sit in the fridge overnight
"Patience is a virtue and celery was on sale" - DTD 2024 😂
it's the little things in life that bring me joy XD
Pasta salad. You’re on the right track. We make a similar salad with rotini, fresh spinach, grape tomatoes, feta, cannellini beans, cucumber, scallions or red onion, oregano, and lemon-olive oil vinaigrette.
Everything looked delicious! I would recommend for the pasta salad to swap out the olives for a finely chopped red onion to add some crunch and a punchy flavor. A side I grew up with and loved was sliced cucumber, tomatoes, and red onion that are marinated in Italian dressing. We always used Kraft brand but it works with any brand. I suggest a brand that isn’t too sweet. It’s a fabulous side with sandwiches or as a snack!
50 years ago I used to make mayo in a blender, that was long before the gadgets you were using were available. The "secret" was to drizzle the oil in slowly and to run the blender on low.
the type of blender I have isn’t the type you can pour into while it blends, the top screws on and it gets turned upside down to blend it
Mayo’s runny because it isn’t cold. If you open a room temp Mayo, it’s “thinner” than refrigerated.
@@DollarTreeDinners To be clear, my intention was to not discourage you from doing it again. I was "young and stupid" in my 20s. I'd never seen anyone cook anything. Not only didn't we have the internet, we didn't even have televised cooking shows. At first I learned from books, then trial and error. It never occurred to me that I shouldn't be able to do something. So I took on pie crusts, yeast doughs, bound coatings etc and they all just worked. Keep up the good work!
Thank you! I do enjoy learning how to make things. I think it’s empowering especially from a budget perspective.
If you have a stick blender, they are perfect for mayonnaise. If you don’t have one, you can get one for five dollars at the secondhand store and they are absolutely worth it.
Hi Rebecca! If you put your egg or eggs in a bowl of very warm water, it only takes a few minutes for them to come to room temperature. That will help you 😊.
I highly recommend tofu if anyone is looking to change up their protein or looking for a meatless option. Many are around a pound for $2! You can grate it and make shredded bbq "meat", roast it, make it into nuggets, or even tofu scramble instead of egg! It's a nice way to change things up sometimes :)
Beans are always a staple in my diet, for sure. I am loving this series SO much. Thank you!
I love these videos. I'm a senior on a really tight budget. You've helped so much in giving me new ideas of what to cook. For me - I'm not a fan of iceberg lettuce and would have bought another head of cabbage. The only other change I'd make to your shopping - I buy dry beans if I'm on a tight budget. Every pound of dry beans makes about 4 cans worth of cooked beans. I do them all at once and then portion out and freeze. Just as easy as opening a can, imo.
Also, I would have made homemade bread crumbs from some of the stash in the freezer and used that to dredge the chicken. I'd have wanted to save the flour for something else like more tortillas
I love your honesty too when things don't work out or that video when you didn't want to cook. It's hard to adult.
For those interested - I got my first immersion blender at the thrift store for under $5 and it was brand new. Same place for a crockpot.
Of you put a cloth or couple paper towels on the top of your lettuce and store the container upside down, the lettuce will last longer, since most of it isn't sitting in the moisture. You can change ot out as needed.
Good to know. Thanks for sharing!
French toast casserole with canned peaches sounds great to me.
You could add celery to your pasta salad for some crunch. Also lettuce is good with all the things you put in the pasta salad : tomato, olives and some of your fried chicken cut up on top would be delicious!
Was just going to suggest that. 👌
I am making what we call "Pasta Salad Salad" today! It's like a pasta salad, and a side salad had a baby! It's a favorite in our family for cookouts, picnics, fishing trips, etc! It is easy to keep in the cooler, no fuss, and we usually just have crackers with it.
I agree the lil pieces of chicken left over she could of used that yum ...🌷
Maybe try a lil of your homemade mayo to pasta salad?
Yes!
Often if a meal tastes like it’s “missing something” I’ll first make sure it’s got enough salt, and then I’ll add a bit of acid (vinegar/lemon juice/mayo/tangy hot sauce/etc) and SO OFTEN this has done the trick! 😃
This is such an awesome series and I love that you show it in a real life setting. One note about the pasta: you have to wait until the water is actually boiling. It seems like lately folks aren't familiar with a true boil (not a criticism of you, nor am I picking on you or trolling). I've noticed it several times that folks will refer to "boiling water" but it is about 2-3 minutes away from boiling. So that would have helped you control the timing on the pasta better and know what to expect from its doneness.
But again, absolutely love your channel and this was an amazing series!
Yes!! It has to be a rolling boil. Also I never call my pasta done until I've picked a piece out and tried it!
I haven't finished watching the video yet but in the middle of doing my own cooking I wanted to stop and tell you about something. Rice is extremely affordable and I like it. But I've been trying to come up with new ways to use it. Today I melted some peanut butter with a little water little bit of sesame oil teriyaki sauce a little bit of fish sauce and a little bit of soy sauce. I took it out of the microwave and added some of that rice vinegar you had recommended. Think the vinegar made it blend very well. But I have a sweet tooth not a sour tooth. So I took some stevia brown sugar and added that to it oh my God the sauce was to die for I started in some pork and rice and it is absolutely delicious. I don't know if you could use this but I keep Asian spices and oils in my pantry once you invest in them they do go a long way. Oh and I did add some of that Sriracha hot sauce just a little bit cuz I don't like things too spicy
I’m ten seconds in, and already I want that chicken sandwich. Mmm.
I know, right, me too.😋
Same!
@@VictoriaEMeredith welcome
Me too. Supper tomorrow night.lol😊
Me too 😊
I just made the pasta salad with a container of leftover pasta in my frig. I used the Kraft Italian dressing and added some good chopped Kalamata olives, but I didn't have a can of white beans to add. Garbanzos would have been good too. I might add a can of drained tuna to the leftover pasta salad for another variation.
37:11 You can use it to make coleslaw, you already have carrot to shred and you can add onion but it can work without it, and for dressing you can mix mayonnaise and the dressing
I do think that drizzling oil in slowly works the best even with a electric mixer. For some reason thats the secret. Drizzle. Drizzle. I make it like that with a mixer. I dont think any mayo bought can compare with homemade. At least you try. Love your video's. Bananas. I slice them up in small disc. Lay them on cookie sheet and freeze. Than bag those little tasty disc. Being frozen they keep milk in cereal cold.
Maybe if you shredded up a bit of your cheese to add to the pasta salad???
Oh for heaven sakes I just made a suggestion like that and I hadn't seen your comment yet. But yes I've put in shredded Romano and Parmesan cheese to save my pasta salads
@@ginasewsandgardens that’s a great idea because those cheeses add such a punch without over/cheesing it.
This was my suggestion too! Sharp cheddar has lots of flavor plus creaminess!
Hi Rebecca! Great job on this series so far! I had a couple thoughts from week 3, that might be helpful for future videos. For grocery sales, you could try asking when the meat/produce/dairy employees come in, and shop a couple hours after that, after they might have done price changes. My partner works at walmart, and that sunday morning trick only works if the store has a solid staff sunday mornings. Not sure about your area, but if even a few employees rely on public transportation to get to work, sunday schedules frequently start later so people cant get in to work until later.
For oatmeal ideas, have you tried savory oatmeal? I watched Mexican Cooking on a Budget (she's great!) and she made an oatmeal/tomato taquito that looked good! I think Budget Bytes also pairs oatmeal with beans/tomatos/greens/eggs to make it savory.
There's also a recipe for oatmeal.soup using chicken broth on Google 😊
I so thank you for all this work you are putting in sharing with us, I have a family of 4 (one teen one tween hubs and I ) and I’m pretty good at batch cooking and freezing for later and usually can stretch my budget on food but I’m taking so many ideas from you to do better, my tween loves the baked oatmeal and she’s been loving it for breakfast. Thank you! ❤
You could use the leftover pork with onions,shredded cabbage, carrots and eggs for awesome fried rice.
I am loving this series!!! I shop at food lion too and sometimes they don't have the best budget prices. it's good to see that it can be done you have given me good ideas. If you didn't finish your pasta salad maybe add some cheese...I can't remember if you put in the garlic and herb seasoning but that might help too. Thanks again I'm excited to see what you come up with next. Oh and girl thanks for the mayo try and your honest opinion. I'll keep buying mine too lol
I recommend making chicken crispy salad with the lettuce, celery, tomatoes & cucumber. To bump up the protein, you can add sliced hard boiled egg & shredded cheese. We have this type of meal for donner all the time at my house. My husband likes to add croutons to his & I add sesame seeds or sunflower seeds to mine for added crunch. As for the pasta salad, my goto is to use up whatever raw veggies I have available & add canned goods to bulk it up (garbanzo beans, olives, etc). I add feta cheese or dice up some cheese for added nutrition & then use Italian vinegarette dressing. Sometims I add alittle mayo to make it creamer & use salad supreme seasoning. Salad supreme seasoning is also my only seasoning I add to my egg salad. It's got everything I need in it & tastes amazing.
I make cabbage soup from cabbage , water , butter and salt. It's delicious.
Sounds great! Cabbage has such a lovely flavor on its own
I so appreciate your transparency and the ability to show your successes as well as the misses! I love your channel and I’m learning so much from you! You are appreciated and your channel adds value to so many of us who are trying to be mindful of our resources when it comes to grocery shopping and cooking.
I have a hand crank food processor that works wonders. Yeah, I do small batches at a time, but it's easier to clean, store and doesn't need electricity. My brother paid $6 for mine brand new at a thrift store. I do love your recipes and candor- we can all learn from each other. cooking meat in a pan (any meat), my Mother would add milk or water to the pan, deglaze and add flour or corn starch for a quick gravy. Always welcome in our home or the gravy could be used for later meals.
Wow this is so relatable. Yesterday I felt like I had so much food and now I feel like I have nothing
Girl I use up lettuce the same way. Lettuce and dressing salad. It's good and you're not wasting any food. Not sure you've done this or like it but mac-n-cheese with tuna stirred in is delicious and you can always add peas or other veggie you like. A casserole you could divide up for "savings"
Yes! On hot summer days a crunchy lettuce salad w maybe a few ingredients really hits the spot. I add Italian dressing or just oil & vinegar, lemon if I have it.
Im the person who adds hot if a savory meal doesnt work. I would add red pepper flakes to that pasta salad.
I think my favorite thing about growing up poor is that I do not use condiments nearly at all. occasionally I'll have some bbq sauce on fried chicken, but even that is rare. I dont use them on my sandwiches, i don't eat salads with dressings at all (i dont even like dressings), and I dont use them as dips... I know i'm well off now and can afford it, but I just can't bring myself to like them.... That alone saves SOOOOO much money in food prepping.
I’m the exact same! Everyone always wonders why I don’t like any condiments and it’s cuz I never had any growing up! We were BROKE broke! 😅
@growingandcooking7278 Right!!! The first time I tasted mayo I had to rinse out my mouth XD I'm like wtf is this????
I'd like to see a video on those boxes ppl get from churches and other places. I know u dnt wanna go get one cause that would be taking from someone who actually needs it, but iv noticed those boxes have a lot of odds and ends and for some ppl that may be all they have. If u could figure something out, on how to get one that would be a good video. Maybe make 2 boxes to donate and ask if u could have 1 to do a video on?? My husband ask everyday if u have uploaded yet 😂. We love watching ur stuff.
We would find the church that did the giveaways and volunteer to pack the boxes or distribute them. Volunteers are offered a box to take home. That way you don't feel guilty. You can always share the things that you can't use with neighbors and friends. So you really aren't taking away from anyone!
My daughter received a 20 lb bag of mini wheat thins with her food pantry order!
I volunteer at a food and clothing pantry. Please use them! Anyone struggling on a low budget. The stuff we get needs to be taken and used. We sometimes run low on meat and dairy but we always have plenty of shelf stable foods. It’s food that will be thrown away if you do not come and use it. The pantry is NOT just for the “ truly needy” so to speak. Especially with groceries costing twice what they were 4 years ago. God bless!
Try a Community Cupboard. They may like that, showing what you can do. Or if you'd Like. I could get a Box from the Community Cupboard and Send Pictures of what is in the Bag/Box.
You can pick out some items you would like as Well, sorta Choose part of what you get.
They have a lot of Day Old Bread, (awesome breads), Fruits n Veggies. Pastries, Meats, Some Canned Goods, Beans n Rice....
Let me know.
You could maybe even get photos of what is in a box and then buy the same stuff yourself, if you don’t want to take one of the boxes. Videos on how to use up those odds and ends that get put together would be valuable for folks!
Cut up some of the cheese into cubes and add that to the pasta salad.
My mom always said the key to pasta salad is to add HOT pasta to the dressing. Do not rinse the pasta. She owned an Italian deli. Her "secret" was Kraft Italian salad dressing and a bit of imported reggiano parmesano cheese. Save the cheese rind for boiling in soup.
Yes! In fact, never rinse pasta, unless for some odd edge case (although I can't think of one haha)
@annafantasia Asian noodles must be rinsed unless they are instant ramen. Italian pasta never rinse.
I have been watching this series. You have been eating really well on a low budget. You made things that even an inexperience cook can make. I am so impressed!
Maybe with the peaches and oatmeal, you can make a single serving dessert in a coffee mug. Maybe with butter, milk, and you can probably find packets of sugar for free?
You always manage to make these challenges so interesting to watch despite how you need to have several repeat meals. Thank you for all the hard work you do to make these great series videos and for giving everybody good ideas of how to eat well(ish) in these hard times.
This is great content. I'm constantly looking to see if you posted a new video yet. I appreciate the down to earth style. I can tell you truly enjoy showing us this and I love watching. Thanks for everything.
My grandma grew up during the depression era and my mom was 1 of 9 children, so I remember my grandma showing me how to cook 🔪 many soups and stews 🍲 to feed a family. Nothing went to waste in grandmas house.
Just found you. Thank you for giving me ideas for my family. I like how your not wasting food at all. Thank you for the ideas ❤
You impress me!!! We are so much alike. My husband says I can make meals pop out of my hat. We raise layers, meat chickens and all the vegetables we can eat, can or freeze. My mom taught me well 🙏
I love that you fessed up with regards to the pasta salad. I once made a soup that flopped. It shouldn't have flopped! Every ingredient was correct but the combo was just off. It's awful when that happens.
This is my favorite series of videos from you! So inspiring and love how down to earth you are. I have failed many times on made from scratch recipes. I tried to make homemade corn dogs. Idk what happened but the batter just completely came off the hot dog. So frustrating when I dirty up a bunch of dishes and my kitchen for nothing. I improvised though and diced the hot dogs into the corn bread batter and made “corn dog muffins”. Kids loved them and dinner was saved. Thank you for your videos!
Ideas for the lettuce- I use it as a bed (like you would use mashed potatoes or rice) - good to top with leftover meat gravy’s, taco meat, chicken pieces, hard boiled eggs, chef salads with grated cheese, pickles, tuna, seasoned/pickled leftover veggies. Bulks up your meal.
If you put an egg in a bowl of lukewarm water (not hot, just about body temperature) and let it sit for about 5 to 10 minutes it will be up to room temperature for cooking :)
For the mayo, I like to start with only a tablespoon of oil and blend it with the egg etc until it is fully emulsified, before adding in the rest of the oil very slowly a bit at a time and letting it emulsify before continuing. You don't always need to use the exact amount of oil the recipe calls for either - just keep adding until you get to your desired consistency. Eggs sizes etc vary so it won't be the exact same amount of oil every time.
Another easier way to do it is to start with all the ingredients in a narrow container like a tall glass, then start with your mixer down the very bottom where the egg is and then the same sort of concept but instead of pouring the oil in, you wait for the egg and the bottom-most oil to emulsify before slowly moving your mixer up to take in a bit more of the oil at a time until you have mixed it all in. Usually that method is done with a stick blender in a tall container just wide enough to fit it, but I think it would work with your hand mixer on a high setting and a bit of patience. I wouldn't recommend using the blender - even if it could technically work it's going to be a lot more difficult so it's not worth it; I would recommend hand whisking over using the blender.
A few of those canned peach slices or a banana in bread and butter pudding (french toast casserole) with those bread scraps would be delicious! I love making it just with whatever bread or bread scraps I have around, one egg, enough milk to make a good slurry, and a handful of whatever frozen or canned fruit or berries I have on hand, plus a dash of cinnamon and/or nutmeg if I have it. The traditional version has no berries and has sugar in the custard slurry, but I find it a bit too sweet for my taste and the custard is sweet enough on its own, plus the berries or fruit adds that extra pop of flavour and just gives a nice level of sweetness without being too much.
Could always rescue a few of those olives (and tomato pieces if it's jot to hard to fish them out) from the pasta salad to add to your iceberg lettuce, especially since you're using the same dressing so you don't need to make sure they'rw completely devoid of dressing before throwing them together. It might even work to take just a spoon or so of the pasta sald and mix it with a larger quantity of the lettuce, to make it into a traditional salad rather than a pasta salad, which might tie it all together a bit better? Worth a shot at least.
This is such a great series, I have loved it and it's really goven me so many dinner ideas that I'm excited to try out!
Grated cabbage and carrots mixed with flour and water and soy sauce would get you Okonomiyaki. You could use the mayo ‘sauce’ on top.
That okonomiyaki is a delicious cabbage meal pancake in Japan. I hope people will try it.
Rebecca I love your budgeting videos. I'm 61 years old, already raised my kids but now my husband and I are on a budget in our retirement years. I've watched all of your videos in this series and purchased the ingredients for a couple of the dishes BUT forgot to write down which episode they were in. Could you please write the names of the meals you are preparing in each episode in the description just so we can know if we have the correct one, as opposed to watching them all the way through again. Thanks.
I’m making my very first Dollar Tree Dinner this week! I’m so excited! Thank you for all of your excellent suggestions!!! 🙏💕🙏
I love how you share the learning moments of what did and didn’t work
I love iceberg lettuce ! When we were kids I thought it was SO fancy when my Mom would give us a wedge of lettuce with a spoon of mayo on top. :)
An iceberg lettuce wedge was considered very elegant in the 60's and 70's especially during winter. My mom served it the same as yours
Lol sometimes I make a "budget salad" and it's just shredded lettuce, dressing, and crushed saltines in place of croutons.
That actually sounds good to me!
I try a lot of your recipes and I'm so looking forward to saving your 30-day recap for later! thanks for doing all the dollar tree research for the rest of us
Immersion blender! Look it up on YT.
Important: do NOT lift the blender at first. Let it make mayo on the BOTTOM first, then slowly raise the blender upward, until it reaches the top and all the mayo is made.
Also, I noticed you used about 3x more lemon juice and mustard than you should have.
This 100%!
After just getting home and dropping over $600 at Sam’s, I need your budget friendly meal inspiration! I’ve really been enjoying this series…thank you so much for all the work you put into your videos! Sending much love to you from Michigan! 💕💕💕
loving all the tips and ideas you share with us. with the left over bun, you could make croutons and then pull some olives and tomatoes (and maybe even beans) to put on the salad. make a hardboiled egg and add some of the left over pork to the salad for an even heartier meal. maybe take some of the pasta from the salad you don't like and add it to one of your soups too. i know it already has rice, but you might like it better.
i love making soup from scraps. there is something so satisying about making something with so much flavor that most people would just throw away. i save all my bones and veggie scraps and even have my DIL doing the same now. for the month of july you have encouraged me to just use up what i have and i'm going to see how long i can make it this month without buying anything or spending as little as possible just using up what i have in my freezer and pantry. we garden and i have some canned items i want to get used up as the garden is starting to produce fruits and veggies.
To keep your celery fresh... put a wet paper towel on the root of celery stock and wrap tightly with a good thick tin foil. Make sure the top is also wrapped up. Mine will last up to 2 months doing this...
Great idea. A bit similar to what I do with fresh asparagus. Celery has gotten so expensive. Good to make it last longer.
I just learned that trick and it really does work !!
And, if you cut the root end off and put it in a bowl of water in a sunny spot, it will sprout new stalks!
I just wanted to thank you for everything that you do. Me and my mom are saving for future apartment (on top we also have rent for the apartment that we live in + bills + food). In the end of the month we don’t have much money left and your videos and tips really help. Not to mention your recipes are really creative (even when you think they are not). ❤❤❤ Thanks!!!
Suggestion for the lone bun- spread a bit of the your mayo on the bun, shred some of your cheddar, put that on top of the bun and mayo, and pop it in the oven or air fryer to toast up. It would be like an open faced grilled cheese and perfect for dunking in your soup!
Or
Spread mustard on buns.
Stir shredded cheddar together with just enough mayo to bind, season, and spread cheese mix to bun edges.
Broil/bake.
Enjoy your making-do Welsh rarebit.
Sometimes I toast the buns first, sometimes I don’t. Sometimes I add horseradish or raw or caramelized onions.
That's cool that your store had ripe bananas available. I'm weird, but I like bananas when they are at that almost brown stage. They are so soft and sweet.
I agree! I wish my regular store did that, because i also prefer them that way
Bananas and figs, apparently I enjoy them riper than other people do.
We found out my daughter is sensitive to soybean oil. Since most mayos are made with soybean oil, i had to start making it at home. I tried everything. Used a bunch of eggs and oil all to get a mess using blender, food processor and by hand. Then I saw a video on how to make it using an immersion blender. That is the only way I can make it where I get consistent results. If you can buy it, buy it. Lol, Also, I really like when you show us how you think things through. Thanks for sharing all you awesome ideas and recipes. ❤❤
They make Mayo out of advocial oil it’s spendy tho
@skyninjaslayer337 yes, we did try that and ones made from olive oil and they were very vinegar heavy. I can use canola oil and it tastes very similar to the regular store bought.
I agree with your assessment of the flour. When you only have a few dollars the lowest cost is sometimes the only option. BUT... you may get ahead faster when you purchase items with the lowest cost per lb or oz. I find often, Dollar Tree is not the best deal. Sometimes it is but often it isn't. It's nice that you mention that fact.
Loved a little pizzeria/Italian chain near me that served green salad, pasta salad, and RASTA salad which was a mix of lettuce and pasta. Maybe it sounds crazy, but it worked.
I thought perhaps you’d recycle the unsatisfying penne to the veg soup and the olives/cuke/tomato to the lettuce.
Pasta salad’s also fine to use up in a frittata. I’d probably caramelize some onions in the pan first.
You can also spread mayonnaise on your bread as a substitute for butter to toast your bread on a pan as you would make a grilled cheese sandwich
I think you are doing great. You can't be faulted for the mayo and you did fantastic with the mayo rescue. A thousand years ago when I was married I made my own mayo. I have a really good immersion blender and my mayo came together in less than 20 seconds (as long as I had the egg at room temperature). My ex LOVED my mayo and put it on everything. Think kids and ketchup. My immersion blender was pricey but paid for itself because I never had to buy mayo when I was married. And I still have it and not the ex! 🤣
I am truly enjoying this series. When you were taking about salad, I was reminded of working as a waitress at Howard Johnson many, many years ago. One of my regular customers asked for a honeymoon salad. What is a honeymoon salad?, I asked. His reply, lettuce alone (let us alone). I still chuckle at that one.
A great budget. Sometimes I use leftover salad dressing as my mayonnaise. You did great with the hamburg bun but you could have also used it as the bread for a grill cheese. I have used leftover lettuce with leftover rice [or beans] and maybe chopped chicken or any leftover meat and make a stir fry.
My husband and I have about this budget for monthly groceries, (between $200 and $300 for 2 people for food, household goods like dishsoap, and the Instacart delivery fee for a once per month order, due to mobility issues) and we've found that dried beans are vastly cheaper than canned, and cooked beans freeze and thaw very well, so we instapot a bag of beans, divide it into portions and freeze it for convenience. Lentils get drained (the beans don't) and used as the protein on stuffed baked potatoes topped with plain yogurt and any goodies we have at the time. Also, 5 pound bags of rice are, at some stores, still much cheaper per pound than the smaller bags, and they last well into the next month, sometimes into the month after. What a great series, many people live with this budget - I can vouch that it gets easier as the remaining ends of larger packages start to add up and your pantry starts having a bit extra in it. Thank you for the encouragement!
For future reference…
You could have added some of your homemade mayo and some chopped celery and a few more seasonings or even just some salt and pepper. I think that would help that pasta salad immensely! Just my thoughts 😘 Loving this series!
On a side note…
Was wondering how the grandmother and her grandson are doing? I pray all is well with them!
Another month ----- yes please please please. And I love how you put $100 in an envelope so to speak for the month. So much more like my budgeting then the $25/wk. Love to hear your thought process. And also your 'do overs'. A second month would let you 'do over' some of your other choices. But then again -- I love all your content.
Happy Independence Day!
Financial independence!
Happy Independence Day! 😊
You can take the cucumber peels and seeds, add it to a pitcher of water, and you have cucumber water.
i love making toast with leftover hamburger & hotdog buns! i put on butter & toast it on broil until the edges are crispy. it’s also great with gravy!
My youngest kiddo LOVES using hot dog buns to replace any bread in sandwiches. ❤❤
I have a bit of experience with making mayo in a blender, i always start with some sort of protein, it doesnt have to be eggs, (soy milk would also work if you want to do a vegan version) some sort of emulsifier (eg. Mustard) and start with a small amount of oil to start the emulsification process (for eg. 1/4 cup oil for 1 egg yolk) and slowly add by table spoons amount so it doesnt split
If possible a food chopper would also work better than a blender just because it'll be less of a hassle to add the small amounts of oil, but again a blender would still work
And if it splits, you can still salvage it by starting over with the protein base, be it eggs or milk, or even soy milk and mustard, and treat the failed mayo as if it's an oil mixture and slowly and little by little try to incorporate it into the new mixture and it should be easier to create the emulsification process due to the amount of protein already present in the oil mix
That egg salad sandwich meal looked really good. Sometimes simple is best.
Egg salad is a classic ;)
Hey Rebecca 👋 With your pasta salad, here’s an idea, what if you take the cucumber out, wash off everything else and bake it up with a tomato based sauce and some of the cubed chicken? Sort of a cacciatore pasta bake? Then you can reuse the cucumber if you want for its own mayo inspired side?
Wow, the chicken sandwich looked scrumptious! Made my mouth water. I think you're doing really good with the $100.00 budget! Very impressive! 😊❤
I love how you include budget friendly fresh produce