What goes good with peanut butter but doesn't have to be refrigerated? budgetfood

I am living on campus and I don't have a refrigerator so I couldn't buy jelly. I ended up with bananas instead, but what are some other options?

Submitted August 21, 2017 at 11:05AM by ewapenguin http://ift.tt/2x4HIDD budgetfood

What food staples do you always keep stocked? budgetfood

Here's what I keep around:

Baking supplies (Flour/GF Flour, Baking Soda & Powder, Salt, Yeast)

Masa Harina

Corn Meal

Oats

Rice

Rice Flour Noodles

Beans

Spices

Eggs

Canned and Frozen Vegetables

Oil (Olive & Coconut)

Rice Vinegar

Sesame Oil

Onions

Potatoes

Apples

I'm sure there's stuff missing from this list that I should keep stocked. Any suggestions?

What do you always keep a supply of in your cupboards/pantry, refrigerator, and/or freezer?

Submitted June 27, 2017 at 09:50PM by veggiepotamus http://ift.tt/2thpPCx budgetfood

make ahead meals that can be frozen and reheated? budgetfood

I currently work full time and constantly find myself taking the lazy route and eating out for lunch. What are some meals I can make ahead of time that are filling and keep well in the refrigerator/freezer?

Submitted June 14, 2017 at 08:16AM by Emcocapr http://ift.tt/2smAdI3 budgetfood

make ahead meals that can be frozen and reheated? budgetfood

I currently work full time and constantly find myself taking the lazy route and eating out for lunch. What are some meals I can make ahead of time that are filling and keep well in the refrigerator/freezer?

Submitted June 14, 2017 at 08:16AM by Emcocapr http://ift.tt/2smAdI3 budgetfood

Good Food storage containers suitable for Freezer, microwave, and Fridge? budgetfood

Someone had a somewhat similar question but I think they were looking for cupboard storage. I have a very small apartment sized refrigerator (about 9 cubic feet or less), and I discovered I need something that will stack well and is relatively short. I would need to order online from Amazon, Wal-Mart, target etc. Right now, I am using freezer bags as my plastic food storage containers are meant for refrigerator or cupboard (I think) and are too tall. (Frozen entries and vegetables need to stack above.) Any suggestions? I would really love to get into the habit of freezing more stuff. Thanks.

Submitted June 13, 2017 at 06:16AM by WarpSeven http://ift.tt/2rUeC9h budgetfood

Good Food storage containers suitable for Freezer, microwave, and Fridge? budgetfood

Someone had a somewhat similar question but I think they were looking for cupboard storage. I have a very small apartment sized refrigerator (about 9 cubic feet or less), and I discovered I need something that will stack well and is relatively short. I would need to order online from Amazon, Wal-Mart, target etc. Right now, I am using freezer bags as my plastic food storage containers are meant for refrigerator or cupboard (I think) and are too tall. (Frozen entries and vegetables need to stack above.) Any suggestions? I would really love to get into the habit of freezing more stuff. Thanks.

Submitted June 13, 2017 at 06:16AM by WarpSeven http://ift.tt/2rUeC9h budgetfood

College freshman looking for budget/grocery advice budgetfood

Hi there, I am starting college this summer and I'd like some help building a healthy grocery list.

Just a quick FAQ:

• I am living in a dorm w/ a refrigerator, microwave, and stove.
• I have been given a pretty large food budget at ~$460/mo. or $15/day.
• I will be living in a large city on the west coast.
• While health is my priority, I'd like to keep things slightly under-budget to play it safe.

Any input is appreciated -- thanks, y'all.

Submitted June 10, 2017 at 01:34PM by headlightfluid_ http://ift.tt/2so897E budgetfood

Extra eggs? Try out soy sauce eggs (Cheap, delicious and easy) budgetfood

Hi everybody. I’ve been using this recipe frequently and wanted to share. It is perfect for those who frequently wake up late in the morning and have no time for breakfast. They can be made on Sunday night and kept in the refrigerator throughout the week. The eggs are hard-boiled and braised in a rich soy sauce to pack it with a salty umami flavor! Couple this with a bowl of hot sticky rice and you will have a great start to the day!

If you are more of a visual learner – video walk-thru here

What do I need (Serving size for 2):

• Eggs – 12
• Vinegar – 2 tablespoons
• Salt – 1 tablespoon
• Water – 4 cups (for braising sauce)
• Soy Sauce – 1 cup
• Sugar – 7 tablespoon
• Mild Green peppers – 10 peppers (substitution: you can use bell peppers instead)
• Garlic – 4 cloves
  

How do I make it?

• Put eggs in a large pot and cover with water (water at ~1 inch above eggs)
• Mix vinegar and salt into the water and bring it up to a boil
• Start a timer and leave eggs in the boiling water for exactly 6 minutes
• Drain the water and cool down the eggs under a running faucet (or place in ice-bath)
• Peel the eggs (taste one if you are hungry!)
• For the braising sauce: Put (4 cups of) water, soy sauce, sugar into a large pot and bring up to a boil
• [Optional] Cut garlic cloves into thin strips
• [Optional] Take the ends off of the chili peppers and poke holes in them with a knife…reference video
• [Optional] Put the garlic and peppers into a sieve and place into boiling braising sauce for 2 minutes (do not throw away the garlic and pepper afterwards)
• Let the braising sauce boil for 10 minutes
• Reduce heat to a medium and place your boiled eggs into the braising sauce for 10 minutes
• Then place the eggs, garlic and peppers (include some braising sauce) into a smaller container
• Store the container in the refrigerator for about ~8 hours (overnight)
• Enjoy in the morning (you will see that the eggs have then soaked in all of the umami from the braising mixture)

What else?

• This recipe will give you a hard-boiled eggs - play around with the timing if you would like a more soft-boiled egg

• Eggs should be kept in the refrigerator and can be eaten for about a week

• Try the eggs after you refrigerate over night - the eggs taste best as they cool down and soak in all the soy-sauce umami!

Submitted March 08, 2017 at 10:23AM by joh729 http://ift.tt/2ncSXns budgetfood

Any advice for someone without a refrigerator? budgetfood

I know being wary of the sodium content in canned foods is something to watch out for (but rinsing helps a lot), for example.

Submitted January 22, 2017 at 11:43PM by usingnamer http://ift.tt/2k4XCY7 budgetfood

What are cheap, relatively healthy, easy to pack food that I can eat while I travel? budgetfood

Hello,

I'm going to be traveling the next week- including 20 hours on a train- and will not have access to refrigerators. Is there anything I can eat other then fruit and peanut butter sandwiches that won't break the bank (I'm also a vegetarian).

Submitted April 24, 2016 at 11:18PM by LordSkallagrimIII http://ift.tt/1MR2hti budgetfood

What to do with a whole cabbage? budgetfood

I got a whole cabbage that's been sitting in my aunt's refrigerator for about a week and I'm not sure what to do with it. I need to use it fairly quickly, any recipe ideas that are not coleslaw?

Submitted April 07, 2016 at 03:07AM by rumbar http://ift.tt/1RPjUpX budgetfood

My variation of a yogurt cake with jello and fruits. Unreal Delicious budgetfood

My variation of a yogurt cake with jello and fruits. The taste of it is unreal delicious. And people like it with the first bite. Quite cheap and easy to make. You should try it out.

List of ingredients :

For Biscuits

eggs - 4*2

sugar - 1/2 cup *2

baking powder - 1 pack*2

vanilla sugar - 1 pack* 2

flour - 2 cups * 2

yogurt - 1.5 cup * 2

For Cream

yogurt - 6 cups

sugar - 2 tbsp

Other

jello - 4-8 packs

gelatin - 1-2 packs

fruits

VIDEO INSTRUCTIONS https://www.youtube.com/watch?v=z6s3xcFaceY

Instructions:

We need to make 2 biscuits

combine eggs with sugar. Place it in bain-marie and mix it until all sugar melts.

take it off and start whipping with mixer. add baking powder, vanilla sugar, flour and yogurt. Mix it.

grease cake form with a piece of butter, move our dough into it. bake it for 30 min (360 F)

Preparing our cream

combine yogurt with sugar

mix it well

prepare your fruites. wash, pill, cut.

when biscuits are ready, cut them in the middle like burger buns

take a top of biscuit aside and return the bottom of it into the form.

grease it with yogurt.

place another piece of biscuit on top of it. grease it with yogurt again.

and place the final top of our biscuit.

decorate cake with fruits

mix one pack of jello with 1 tsp of gelatin and 1,5 of hot water.

mix until it all melts and pour it out on top of your cake.

do the same with the second pack of jello.

send it to the refrigerator or some cold place for an hour or so. when you will get back to it, you will see that no jello left on top. Don't panic.

prepare another pack of jello and pour it out on top of your cake. This time it will stay there.

you can make as many layers of jello as you want. may use different flavors. Make sure that one layer is completely set before you make another one.

Submitted March 10, 2016 at 07:51PM by IuliiaRide http://ift.tt/1QGwvgy budgetfood

My work gave out turkeys. I made roulades budgetfood

http://ift.tt/1T5FHuL

Basically, all I paid for was bacon and seasoning. Grand total of ~$6, and will feed several people, likely with leftovers.

Bit of a pain in the ass to cook turkey no matter how you do it. I didn't have a recipe layed out for me, just glanced at a few I found online, got the gist, and went into it blind. But here's a (sort of) step by step.

Get:

A whole turkey (mine was 13 lbs, more than enough for 2 roulades.)

Bacon

Choice of seasonings (I used whole bay leaves, sage, rosemary, cumin, onion powder, black pepper, salt, paprika, and cardamom.)

1. Thaw the turkey. There are good calculators online for this. Mine would've taken 3 1/2 days in refrigerator to thaw, but the turkeys were given out yesterday, and Thanksgiving is tomorrow. I have WAY too much on my plate tomorrow, (pun intended) so I got it done today by cold water thawing for about 4 hours after 24 hours of refrigerator thawing.

2. Take off the legs and wings. It'll make it easier to skin the bird. Basically pull on them suckers till they're mostly detached, then finish cutting flesh, ligament and cartilage with a sharp knife.

3. Carefully remove the skin, one half at a time. Breast side or the polar first, doesn't mater. You may make a couple incisions, one per side. I didn't. Basically just get a hold of an end pull while cutting the membrane holding it on.

4. Cut the meat up. If you've never carved a turkey, there's instructions online. But here, we're just carving the bird and making small-to-medium sized chunks of meat, separating white from dark. Or not. I'm not your mom. You can get more dark meat from the legs or wings, but it's a pain and a half cutting out ligament. You've been warned.

If you haven't started drinking yet, start. You're done cutting anyway. Your family is coming over tomorrow, and you have memories to suppress. There's a reason tonight is the busiest bar night of the year.

1. Lay out strips of bacon slightly overlapping lengthwise on tin foil, alternatively, you could weave 'em, like a delicious, meaty basket. Either way, lay them nice and flat. You'll want to repeat this process if you're making more than one. Ditto the next steps leading up to throwing it in the oven.

2. Take a half of skin and lay it flat on top of the bacon.

3. Season. Don't be shy, either. Really lay ot on there. Don't go crazy with the cardamom or sage, though. It's potent. Maybe a couple pinches each.

4. Grab one side of the tin foil and roll everything on that side toward the center. Before it all falls back, grab the other side, roll it over, and get it rolled up tightly as possible. I ended up using another sheet of tin foil to hold it together better.

5. Bake. Preheat the oven to whatever. I did it at 375. Emeril does his at 400, but I takes it slow. I left it in for 2 hours, cut a slit in it, and put it back in for another hour. And bam. Done. Cool for 15 (again, I'm not your mom, but I'm not liable for you burning your stupid mouth) slice in 1 1/2 in slices, or however thick you want it, and serve.

Submitted November 26, 2015 at 07:30AM by taggadem810 http://ift.tt/1YvaDYM budgetfood

OVEN BAKED FRIED CHICKEN budgetfood

This chicken is great for your Sunday dinner, but it can easily be made any night of the week because it’s so easy to prepare. Simply lay out your chicken in a casserole dish, season it well and pour buttermilk over the top of it and let it sit all day in the refrigerator! You can do this quickly in the morning or you can even do it the night before, letting sit all night too. The longer the better- it makes for a really moist and juicy piece of chicken!

Submitted September 07, 2015 at 09:21PM by tilata2 http://ift.tt/1g5upIX budgetfood

$20/Week+ Grocery Help budgetfood

I have $20 a week and a half but can extend to $30 if necessary but cheaper the better.

I have access to a kitchen with a stove, oven, and microwave but have limited refrigerator space as I use a mini fridge.

Currently my eating habits is somewhat simple.

Breakfast:

• Cereal

• Apple

Lunch:

• Sandwich - Bread, deli meat, lettuce, sometimes cheese

• Chips

Dinner: Changes a lot but here are some

• Ramen

• Frozen Burritos

COSTS:

Milk - $3

Bread - $3

Chips - $3

Deli meat - $2-3

Burritos - $3

Apples - $3

Lettuce - $3

Current list of items I bought.

This is current as I haven't been cooking but I do have frozen chicken breasts that I can cook.

So I am wondering what is a good alternative to change my foods I consume for under $20?

Healthier the better. I was going to just cook chicken breast, rice, and steamed broccoli and meal prep that but I may not have enough storage space but is that a good plan for dinners? I assume the amount I can make depends on my space available so what if I have leftovers of uncooked broccoli? How long do veggies last in a fridge?

I am perfectly okay eating what I am now but would like something healthier a bit. Especially in the dinners but not costing too much.

As of the month of August I have spent $50 on groceries and would like to tone it down a bit as its only half the month so far.

Submitted August 19, 2015 at 03:42PM by MisterChao http://ift.tt/1JhyTDE budgetfood

Feed 4 on ~$45 for a busy work-week. Recipes and shopping list! budgetfood

Shopping List

1 bag of potatoes $3.00

1 2lb turkey ham $7.00

2 onions $1.00

2 aujus packets $1.50

3 cans green beans $2.25

1 tube refrigerator biscuits $1.50

2 cans cream of chicken soup $2.00

1 pkg frozen mixed veg $1.00

5 large chicken breast $10.00 (value pack at safeway, average is ~10 bucks)

1 rope keilbasa sausage $3.00

1 box onion soup packages $1.50

Box of instant rice $4.00

1 can black beans $1.00

1 package flour tortillas $2.00

1/2g Milk $2.00

Caldo de tomate $2.50

I didn't include pantry basics like oil or butter. The grocery total is $45.25 and you'll have more than enough to make these 5 easy, family friendly dinners. All come together in uner/around a half hour. Each usually makes enough for dinner for 4 and a lunch or two the net day. People have commented that my grocery prices were low compared to theirs so I rounded up.

To make it as easy as possible on myself, I cook all the chicken at once so it's ready for meals.

Green Bean Stew

4-6 potatoes, diced

1/2 cubed turkey ham

1/2 diced onion

1 aujus packet

3 cans

Add all ingrediants, save the green beans in large pot, stir, cover and bring to boil until potatoes are tender. Add green beans and serve Serves 6 (4 for dinner and plenty for lunch!)

Easy Chicken Pot Pie

2 cans cream of chicken soup

1 small pkg of frozen mixed veggies

2 chicken breasts cooked, cubed

1 tube refrigerator biscuits

Throw frozen veg in hot water and let sit for a couple minutes, drain. Add soup, chicken, and 1.5c warm water and mix. Pour into casserole dish and bake at 400 for 15 minutes. Place biscuits on top and bake for another 10-15 until they are golden. Serves 4+

Sausage chicken potato bake

1 large chicken breast, cooked and diced

1 rope keilbasa sausage, coined

4 potatoes, diced

1/3c oil

1 packet onion soup mix

Mix all ingredients in cake pan and roast at 400 for 35 minutes, turning often. I LOVE this with a fried egg on top Serves 4

Potato Soup

4-6 potatoes, cubed

1/2 onion, diced

2T butter

1/2c flour

6c milk

salt and pepper

1/2 turkey ham, cubed

Boil potatoes and onion in salted water until tender. Pour into colander. In hot pot, melt butter and mix in flour to make a rue. Whisk in 1/2 the milk until smooth. Add the rest of the milk, keep mixing until desired thickness. Add ham, salt and pepper to taste. Serves 4+

Easy Mexi-rice with chicken

1 onion, diced

2T caldo de tamate

1T oil

2.5c instant rice

2.5c water

2 chicken breasts, cooked, cubed

1 can black beans, drained

1 pkt flour tortillas

Cook onions in oil, add rice and stir until rice is hot and covered in oil. Add powdered seasoning until coated. Stir in water. Turn off burner and cover for 5 minutes. Fluff with fork. Add chicken and beans. You can add hot sauce or salsa if you want. Serve with warmed tortillas. Serves 4+

I hope this helps redditors like myself, with busy families on a budget.

Submitted July 22, 2015 at 09:48AM by funny-chubby-awesome http://ift.tt/1KjUf6R budgetfood

How to save money on food without refrigerator? budgetfood

I'm a college student living on cheap rented rooms with communal kitchen, I don't have any access to refrigerator.

Most tips of saving money on foods revolves around buying in bulks, freezing stuff, and so on.

Any suggestion of things I could stock up on?

Right now rice, eggs, and instant ramen noodles are the only staple thing I've got.

Submitted April 16, 2015 at 06:41PM by arlerted http://ift.tt/1cyUM94 budgetfood

How long will thawed cooked chicken last in the refrigerator? budgetfood

Okie dokie, new years resolution time and I made way too many chicken breasts for my diet. So I was gonna put some in my fridge to be eaten for the next 3 days and the remainder in the freezer.

So my question is when I take the frozen cooked chicken out of the freezer can I keep it in the fridge to be eaten over a 3 day period or will it spoil faster?

I'd rather not have 20 tiny bags of chicken in my freezer if I can avoid it.

Thanks anyone who responds! :)

Submitted January 02, 2015 at 02:04AM by pullpoke http://ift.tt/1zCNuoE budgetfood

Help, I'm without a refrigerator! What do I eat? budgetfood

Moved to a new place and most likely will need to live without a refrigerator for a couple weeks. Considering money is really tight right now and fast food is waaaay too expensive, I'm looking for inexpensive ways to survive. What do you suggest?

Submitted November 30, 2014 at 10:15AM by cmabg_ http://www.reddit.com/r/budgetfood/comments/2ntiht/help_im_without_a_refrigerator_what_do_i_eat/ budgetfood

College student looking for some guidance and ideas. How long can these items stretch? How? budgetfood

After a rollercoaster first half of the semester, I need to cut back and cook meals from home. Up until now I've eaten out a lot, and not cooked at home in a few weeks. I refuse to use a credit card to pay for fast food while I'm searching for a better job.

I'm a fairly good cook looking for options and ideas to create meals for each part of the day that will stretch the ingredients listed below as far into the next month as possible. I row and lift regularly so I'm trying to get as much out of each meal as possible. I am willing to purchase a few things to tweak some new combos, but mainly want to stick to the stuff I already have.

The things I have to work with (divided into subgroups):

Seasonings-

• 
  

  Black ground pepper

  
  


• 
  

  1 lb. Iodized Salt

  
  


• 
  

  1 lb. Baking Powder

  
  


• 
  

  Old Bay Seasoning

  
  


• 
  

  Ground Cinnamon

  
  


• 
  

  Lemon Pepper Seasoning

  
  


• 
  

  1 Packet Taco seasoning

  
  


• 
  

  Parmesan Cheese

  
  


• 
  

  8 oz. Extra light olive oil

  
  


• 
  

  48 oz. vegetable oil

  
  


• 
  

  12 oz. honey

  
  


• 
  

  16 oz. Pancake syrup

  
  

Canned Goods-

• 
  

  2 cans Chili with meat

  
  


• 
  

  2 cans Beef Stew

  
  


• 
  

  3 cans Black beans

  
  


• 
  

  8 5 oz. cans Tuna

  
  


• 
  

  2 cans refried beans

  
  


• 
  

  1.5 lb. Peanut butter

  
  

Dry Goods-

• 
  

  4 lb. Pure white sugar

  
  


• 
  

  5 lb. White all purpose flour

  
  


• 
  

  10 lb. Maseca cornmeal

  
  


• 
  

  2 lb. Rolled oats

  
  


• 
  

  1 lb. Steel cut oats

  
  


• 
  

  4 lb. Pancake mix

  
  


• 
  

  3 1/4 oz. active dry yeast

  
  


• 
  

  2 lb. brown sugar

  
  


• 
  

  5, 1 lb. cake mixes

  
  


• 
  

  2 packs instant pudding

  
  


• 
  

  2 lb. white rice

  
  


• 
  

  3 boxes mac 'n cheese

  
  


• 
  

  2.5 lb. egg noodles

  
  


• 
  

  1 lb. Spaghetti

  
  


• 
  

  1 pack Hamburger Helper macaroni

  
  


• 
  

  20 packets green tea

  
  


• 
  

  6 oz. box of cheese-its

  
  


• 
  

  2 lb. raw almonds

  
  


• 
  

  1 lb. powdered nonfat milk

  
  


• 
  

  2 lb. hot cocoa mix

  
  

Frozen and Refrigerator-

• 
  

  3 lb. frozen chicken breast

  
  


• 
  

  3 lb. frozen broccoli

  
  


• 
  

  14 large eggs

  
  


• 
  

  16 oz. mozzarella cheese

  
  


• 
  

  Strawberry jam

  
  


• 
  

  8 oz. mild salsa

  
  

Items to work with-

• 
  

  Stove and microwave

  
  


• 
  

  Griddle

  
  


• 
  

  Small rice cooker

  
  


• 
  

  Handheld blender

  
  


• 
  

  Tupperware for any type of meal

  
  

Ideas I've had so far

• 
  

  Freeze pancakes for reheating for the month

  
  


• 
  

  Pupusas (Salvadoran dish)

  
  


• 
  

  Chicken and white rice lunch

  
  


• 
  

  Almonds for daily protein snack

  
  


• 
  

  Butter noodles and chicken

  
  

Thanks for the read! Love lurking this sub (until today).

tl;dr: How long can these items stretch and in what way?

edit 1-3: formatting

Submitted October 18, 2014 at 10:05AM by MrDanielOcean http://ift.tt/1pmxBi6 budgetfood