A few days back, I wrote about making chilaquiles in 15 minutes. That was probably sretching it; it probably took less than 10 minutes to put together.
One of my favorite blogpals, Shelley (lucky American who resides in England) mentioned that you can unconvenience the recipe to frugalize it.
Good point, Shelley. Usually convenience foods do cost more. However, that's only true if you buy the ingredients when you get a hankering for chilaquiles.
A while back, Funny About Money featured a guest post written by (it is now revealed) SDXB. The subject was stockpiling food to save money. I do this too and, in spite of the sneering at small frugalities around the web, I must say that my food savings have run into the 1000s of dollars over the years: I have NEVER spent more than $50.00/week on food, even when both my children were home. In fact, my pantry is so bursting at the seams, that I have limited myself to $25.00/week for the past two months. Guess what? It's still bursting.
So my chilaquiles: since I have the annoying capacity to remember what, where, and how much on almost everything in my abode, I can give you the prices.
Chips (Rouses): 14 oz bag=$1.00; used about 1/3=$0.33
Rotel (Big Lots): $0.50; used all=$0.50.
Cheese (killer deal at new Winn-Dixie): 8 oz shredded Mex-cheese =$1.00; used 1/2=$0.50
Beans (??): $1.00/lb dried; used maybe 1/3=$0.33
Sour cream (Rouses): $1.29; used about 1/5=$0.26
GRAND TOTAL=$1.92. Amazing to feed two adults for so little, you say? Actually, we got two meals for two BIG eaters out of it. On the side, we had some garden greens, simply steamed.
Honestly, I had no idea it would come out so cheap. So the message is: first stockpile and then cook.
What have you cooked from your pantry of late?