Fourth of July Meals – Deviled Eggs

The Fourth of July is always a favorite in my family. I enjoy making a lot of fun and colorful foods and desserts and my boys enjoy eating them!

One dish my boys love to eat is Red, White, and Blue Deviled Eggs. They taste just like regular deviled eggs but it’s fun to make them colorful for special occasions.

INGREDIENTS
  • 1 dozen hard boiled eggs – $0.59
  • ¼ cup nonfat plain yogurt – $1.00 for a 5.3 oz cup of Oikos. (a little more than 1/2 a cup)
  • 1 tablespoon mayonnaise – Pantry Item or $2.79 (this is a large bottle. My boys prefer Hellmann’s but you can use anything as long as it is REAL mayo. Even light)
  • ½ teaspoon dry mustard –  Pantry Item or $2.48 (I buy the larger bottles but there are small half bottles in the seasonings aisles for less)
  • salt & pepper – Pantry item
  • Vinegar (for dying) – Pantry Item or $0.99
  • Food coloring (Red and Blue) – Pantry Item or $2.28
For me, this recipe is incredibly cheap because I keep mayo, dry mustard, salt, and pepper on hand. It will be more expensive for those who do not keep it.
On hand items,
Total  – under $2 for an easy and fun to do!
If you need to buy everything,
Total – $10.13 – servings of 12 – $0.84 a serving!
INSTRUCTIONS
  1. Boil the eggs in water. I usually put them in a pot that holds them all in one layer and then cover them with water about an inch over them. Turn on the stove and wait until the water boils. Then, turn off the stove and cover the pot, letting them sit in the water for 15-20 minutes depending on how large the eggs are. (large for 15 and Jumbo for 20 minutes)
  2. If you put them in cold water immediately, then cracked them, then an ice water bath again, the shells will slide right off.
  3. Cut eggs in half and take out yolks and place them in a separate bowl.
  4. Use a pastry cutter or fork to break up the yolk.
  5. Add yogurt, mayo, mustard, salt & pepper and whip with the fork until smooth and creamy.
  6. Place mixture into piping bag fitted with a tip if you want to be fancy. I usually just use a spoon because we like the rustic look. (and then you can lick the bowl and spoon when you are done!)
  7. Mix 1 cup hot water and 1 teaspoon food coloring and 1 teaspoon vinegar. The vinegar helps the color stay bright so it’s really important.
  8. Place egg whites into the colored water and let sit for about 1-2 minutes.
  9. Take out egg whites and place on paper towel to allow the excess color to drip off.
  10. Then arrange the eggs on a platter.
  11. Pipe (or spoon) the egg yolk mixture into the egg white halves.

 

Advertisements

Vegan Meals

My oldest son has decided to become a vegan. He rarely ate meat before and never dairy so we thought it might be a good idea.  Boy, was it hard to find budget friendly meals for him!

Here is a great recipe he found on his own and we tweaked to make sure it was cheap and would fit his tastes.

Ingredients

2 avocados, pitted and diced – 4/$5 (Anahiem or Hass are in season)
1 clove garlic, minced – $1.98 can
Juice of 1/2 lemon – $0.99 bottle
1/4 cup unsweetened soy milk – $2.99
1/4 cup water
Salt, to taste
Red pepper flakes, to taste
4 halved cherry tomatoes as garnish (optional) – 2/$5 clamshell
2 cups cooked pasta – $1.00

Total – $11.96 – Makes 3 servings – $3.99 per serving!

Instructions

  • Combine the avocados, garlic, and lemon juice in a food processor. As the mixture is blending, add the soy milk and then the water. Add more or less water depending on your desired consistency.
  • Add salt and red pepper, to taste.
  • Toss with your favorite cooked pasta and serve. Add tomatoes for garnish if desired.

Enchiladas

I’ve been trying to find a delicious enchilada recipe that won’t cost much to replace the old one I had that just takes too much money for one thing.

I found a great blog called Broke Ass Gourmet that has a LOT of budget recipes that my kids and I would love, so I tweaked a recipe from them into something I knew my kids would eat.

INGREDIENTS

  • 1 15-oz can black beans, rinsed and drained $0.79
  • 10 corn tortillas $1.19 OR 10 Flour Tortillas $1.39
  • 2 cups shredded jack cheese $1.99
  • 1 small bunch cilantro, chopped–1 tbsp reserved for garnish $1.00
  • 1 10-oz bottle salsa verde $2.00
  • 1/2 white onion, chopped $1.00
  • 1 clove garlic, minced $1.98
  • salt and pepper to taste Pantry
  • olive oil Pantry

Total $10.59 – servings 10 – $1 per serving!

DIRECTIONS

  1. Preheat oven to 375 degrees F. Grease a 6″x8″ rectangular pan with olive oil and set aside. In a medium bowl, combine beans, onion, garlic, cilantro, salt, pepper, half of the salsa and 1 cup of the cheese.
  2. Fill the tortillas one by one with about 1/4 cup of the filling each. Lay them seam-side down in the pan, arranging them as necessary to fit them all. Pour the remaining salsa over the rolled tortillas and sprinkle the rest of the cheese on top of the salsa. Cover the pan with foil and bake for 30 minutes. Carefully remove the foil and cook for an additional 5-10 minutes with the foil removed until the cheese is bubbly and lightly browned.
  3. Serve garnished with additional cilantro.

 

Delicious Schnitzel

I lucked out in that my MIL gave me a several pork chops she bought from Hy-Vee (apparently Kansas City had a huge sale that my area did not).  So I thought Schnitzel would be a great use of them since they were the smaller, breakfast type of chop.

Have you ever had Schnitzel?  It might be my absolute favorite way of eating a pork chop (paired with Spätzle and gravy it is divine!)

 

Ingredients:

4 Thin Porkchops                                            $9.99 for 9 = $4.44

1 Large Egg                                                      $.99 a dozen = $.08

½ Cup Flour                                                     $1.46 a bag = $.09

1 cup Breadcrumbs (not Panko!)               $1.91 for a one time use box *sale*

 

Total      $14.35 if you need to buy everything new =  $1.49 a serving

 

Instructions:

  1. Set a medium saucepan on the stove over medium heat. Add some oil or spray to the bottom.
  2. Pound the pork chop as thin as possible. I usually fold it into saran wrap and pound it with the smooth side of my mallet, until about ¼ inch
  3. Coat in flour
  4. Dip into the egg
  5. Coat in the breadcrumbs, shake off the excess so it is nice and crispy!
  6. Set in pan for about 6 minutes on each side.
  7. YUM!

Pair with potatoes, pasta, veggies.  Anything!  Fast, easy, delicious.