$20 potato meal planning
Group members: Odett Maris, Michela.C
a dozen eggs $4.09
Salad mix $1.49
Green pepper $0.20
sour cream $1.00
Total: $19.74 Extra: $0.26
Breakfast: Hash brown quiche
3 cups hash browns, made from our potatoes.
1/3 cup butter, melted
1 cup diced fully cooked bacon
1 cup (4 ounces) shredded cheddar cheese
1/4 cup diced green pepper
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes.
Combine the bacon, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
Description: A large breakfast that includes vegetables and meats and dairy, you get a nice mix of everything and feeds 6 people which is a decent size for such a cheap breakfast. The directions are relatively easy and simple, there aren’t many ingredients and work involved. It does take quite a while to make though.
1 tablespoon grated green pepper
2 tablespoons butter
2 cups cold mashed potatoes
1 cup cheese (or more)
salt and pepper
2 1⁄2 cups flour
1⁄2 teaspoon salt
2 teaspoons oil
3⁄4 cup warm water
Potato and Cheese Filling: Cook the pepper in butter until tender.
Combine it with potatoes and cheese.
Season to taste with salt and pepper.
Vary the proportions and ingredients in this recipe to suit your taste.
Mix the flour with the salt in a deep bowl.
Add the egg, oil and water to make a medium soft dough.
Knead on a floured board until the dough is smooth.
Caution: Too much kneading will toughen the dough.
Divide the dough into 2 parts.
Cover and let stand for at least 10 minutes.
Prepare the filling.
The filling should be thick enough to hold its shape.
Roll the dough quite thin on a floured board.
Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
Put the round in the palm of your hand.
Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
The edges should be free of filling.
Be sure the edges are sealed well to prevent the filling from running out.
Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
Do not attempt to cook too many at a time.
Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
Continue boiling for 3-4 minutes.
The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
Pierogies will be ready when they are puffed.
Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
Cover and keep them hot until all are cooked.
Serve in a large dish without piling or crowding them.
A warm and cheesy meal, you can add bacon bits for more flavor and variety also you can eat it with sour cream. This is a little bit harder to make and more time consuming than what is ideal because everything has to be made from scratch.
Dinner: Baked potato wrapped with bacon
4 Baked potatoes
green pepper (substitute for chives)
After your potatos have baked, wait until they have cooled and then cut a cylinder shape inside of the potato.
Fill the potato with shredded cheese and green pepper.
Wrap the potato in raw bacon, use toothpicks to hold the bacon in place if needed.
Bake at 350 until the bacon looks crispy and done and the cheese is melted. Let cool.
serve with sour cream on top and bacon bits.
Serve a salad mix on the side.
Description: Warm and filling, the melted cheese inside of the potato ensures a bit of cheese every bite, the green pepper induces flavor and the bacon adds meat to the meal, the sour cream contributes dairy and the salad provides variety of flavour