After being gone for a week, with some extra traveling expenses, it’s time to buckle down and not spend too much! So, I’ve been busy in the kitchen making some cheap, but lovely dinners. I hope to have some new recipes up soon!
But what about you? What do you have to share with us today? I, as always look forward to reading your ideas!
From last week, I wanted to feature Wardeh’s post @ GNOWFGLIN, talking about how a reader converted one of her recipes to make soaked whole wheat tortillas! Sounds great! (And frugal!). Thanks Wardeh!
For guidelines go here and please format your entry in the comment section like the following and remember to link back to this post. Thanks!
Kimi @ The Nourishing Gourmet Five Healthy and Frugal Meals (http://www.thenourishinggourmet.com/2009/07/five-frugal-and-healthy-meals.html) Today I share five meals that are healthy, easy and frugal. They also happen to be family standby’s so you know they’ve been “family approved”. Check them out!
Pennywise Platter Thursday
Kimi @ The Nourishing Gourmet The Oatmeal Challenge
Join me in my “oatmeal challenge”! To save money, but still have nourishing food my family will be eating oatmeal for a week. Good thing we like it!
Amanda @ the Rebuild blog
We had a bumper crop of peppers and Mom found a clever new way to freeze them: a new take on freezing peppers. We eat well all year.
Lindsey @ The Herbangardener Lindsey’s Zucchini Parmesan
Today I share my own recipe for Zucchini Parmasan. It’s frugal (if you have a huge zucchini to use up), delicious, easy, hearty-yet-light, and will feed 6-8 people (or provide lunches for a week!)
Ren @ Edible Aria Curry Roasted Cauliflower and Chickpeas
Because the fridge was nearly empty today, there wasn’t much on hand to make dinner with. Half a head of cauliflower, a few inches of leek, a can of chickpeas and some spices was pretty much it. Seems a perfect challenge for The Nourishing Gourmet’s Pennywise Platter..
Katie @ Kitchen Stewardship
This second post on my latest research on olive oil shares the best deals I’ve found for organic, extra virgin olive oil and organic, unrefined coconut oil. Visit A Good Deal on Top Fats for confusing research and a good deal (even if it’s still a bit pricey to use these oils!)
Emily @ Life in Cincinnati Chicken & Vegetable Soup Much like a grain-free version of minestrone, this soup is a delicious & nutritious way to use up leftovers and get more frugal bone broth into your diet.
Diane-The WHOLE Gang
Today I shared a Chorizo dish made with the many vegetables from my CSA (community shared agriculture). This dish can be made vegetarian and vegan too and if it’s from me it’s always gluten free and dairy free and keeping with my rule, “Good Food No Matter What.” Enjoy!
Michelle @ Find Your Balance – Minted, misoed and mighty good. Or, reasons why I love my food processor.
I’m sharing a few recipes I came up with to serve guests without breaking the bank!
Wardeh @ GNOWFGLINS
We’re been on a quest to find the perfect homemade creamy salad dressing. We’ve enjoyed almost every trial version. This is a flexible recipe – the base choices being: chevre, yogurt cheese, kefir cheese, or sour cream.
Jenny @ Nourished Kitchen
My contribution this week is Buckwheat Porridge a single serving is just pennies and it’s super easy to prepare.
Amanda @ Coping with Frugality: Yummy Stoup (still working on the name):
Latest posts by KimiHarris (see all)
- Rich Roasted Bone Broth (My version of “Hearth” Broth) - November 20, 2014
- Pennywise Platter Thursday 11/20 - November 20, 2014
- 3 Reasons to Consider Serving Nourishing Foods at Holiday Meals - November 18, 2014