$20 potato meal planning

Foods and Nutrition 10, Block B, Grade 9, unit 5.

Group members: Odett Maris, Michela.C

Items:

• potatoes $5.00
• a dozen eggs $4.09
• Salad mix $1.49
• bacon $4.99
• Green pepper $0.20
• cheese $2.97
• 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
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

 

• 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.

Lunch: Perogies

 

• 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
• 1 egg
• 2 teaspoons oil
• ³⁄₄ cup warm water

Directions:

 

 

• 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.

Description:

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
• sour cream
• green pepper (substitute for chives)
• cheese
• bacon

Directions:

• 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.