Living On A Dime Blog

Breakfast biscuits

30 Oct, 2009 Frugal living

From: Linda
I loved your breakfast menu tips in today’s
e-mail. I had forgotten I used to make breakfast
sandwiches. Whenever I made baking powder
biscuits(for chicken & biscuits, shortcake etc) I
made a double batch. I fried an egg for each one,
added a slice of cheese, wrapped them in plastic
wrap and froze each individually. We zapped them
in the micro l or 2 minutes right out of the
freezer(can’t remember how long exactly). Thanks
for reminding me of a quick tasty breakfast.
Don’t know why I’ve forgotten about making them!

Natalie on October 30th, 2009 at 11:23 pm

Yes, I forget frequently! True. Similar to Linda (great recipe BTW!) I had forgotten one of my favorite ground beef tricks…..I just came upon a great sale on ground beef (12% sirloin, 2.39/lb in Reno,NV), but hesitated. Then (maybe Jill and Tawra this was your hint?) I remembered I could put one pound (or thereabouts)into quart freezer bags and smush flat w/ a rolling pin (takes out the air like vacuuum sealers w/out the expense of specialty bags, and have perfect 6×9x1/2 inch bags that have just the right amount for the average 4 person recipe)(Oh, Yeah! They stack so wonderfully in the freezer, I now have 24 “bricks” in the freezer today!). And the bonus…..when I say, “Sugar, I forgot to defrost the meat….” I know that one of these bricks will defrost in cold water in 20 minutes or on the counter in less than one hour….Or in desperation, I can go straight from frozen for something like tacos because the meat is so thin to begin with….just have to keep it moving in the pan until crumbly.

Natalie on October 30th, 2009 at 11:31 pm

Second idea…tonight I added TVP to the taco/hamburger meat. Some of us skim the extra fat from meats in the pan, which of course is healthier. But to stretch and keep it healthy, I have started using TVP(texturized vegetable protein) as a filler in my ground beef recipes and letting it soak up the extra fat. Now, before you might say, “WHAT?” Consider that TVP is composed of only vegetable (soy) protein and a wad of fiber. All you are doing is adding the fat that you would normally throw away, but combining it with the same elements of the meat you want your family to have, namely the protein. Plus you add fiber where family won’t notice it, especially if they aren’t all too thrilled about vegetables and whole grain! My family still has no idea it’s in there because it takes on the flavor of whatever ground beef recipe you have going on. Look in the bulk food section of your supermarket if you have one!

Laurie on October 31st, 2009 at 8:30 am

Hi! Just wanted you to know I just watched the candy Christmas wreath video- it was great! I’ll be making several of these this year. And the Halloween candy sale starts tomorrow-woo-hoo!! I also really enjoyed the “bloopers” at the end of the video. It was great to see your kids and have a good chuckle with Jill. I use your Not Just Beans book all the time- not just for recipes either! Keep up the good work- and may God continue to give you strength!

Rona on November 1st, 2009 at 9:27 am

What’s the term scant mean?

jill on November 2nd, 2009 at 10:06 pm

Scant means slightly less or under. For example a scant 3 inches means just under 3 inches (usually about 1/16 of an inch) or a scant teaspoon means just a pinch or two short of a teaspoon etc.

Jill