Pennywise Platter Thursday 7/8


What frugal and nourishing tips and recipes do you have to share with me today? I can’t wait to read your contributions! I still want to try the Mexican Soup recipe which uses oatmeal that Judy shared in a comment on my first carnival. It sounds so interesting, frugal and filling! Thanks Judy! I love how some of you have been sharing in the comment section! I will be sure to update this post to include a mention of your comments! I greatly appreciate non-bloggers participation.

From the last carnival, Amanda from Rebuild from Depression shared some videos on one of the most nutrient dense and frugal meats, liver! I want to try one of her mom’s recipes, for sure. And these are just two of the excellent entries.

I hope you have some more wonderful posts to share this week!

This week I continued my series on Lessons From History (past posts include, Fruit is a Dessert and the Dignity of Making Ends Meet). This week I discussed the frugal and historical practice of using everything. I would love to hear your thoughts on how you reduce waste, either in the comment section of that post or in a post to be part of this round-up.

Once again, here it the format for entering your post in this carnival (just leave it in the comment section). I am loving having the descriptions of everyone’s posts. Just don’t make it too long!

Amanda @ Rebuild from Depression
I have two recipes based on a food that is inexpensive and high in mood-boosting vitamins, minerals, and Omega 3s.

As always, keep it frugal and keep it healthy.

Pennywise Platter Thursday Round-Up

Kimi @ The Nourishing Gourmet Lessons from History: Don’t Waste Anything
Sharing quotes and thoughts about how much we waste today and how much they saved and used in the past, as well as ideas to reduce waste.

Ren @ Edible Aria

Caramelized Leeks, Carrots & Wild Mushrooms in an Oregano Vermouth Cream Sauce

I was cleaning the crisper drawer to make room for this week’s basket when this dish sort of invented itself. I think it turned out good enough to share!

Katie @ Kitchen Stewardship
America Wastes Food…but I Try Not To!
Three posts: Find out some depressing facts on America’s food waste and what happens to food you return at the grocery store, plus some tips for avoiding food waste in your home.

Waste Not Want Not
@ Breastfeeding Moms Unite! Don’t pour that unused breast milk down the drain! Melodie talks about cooking with the most frugal food of all.

Carrie @ Organic & Thrifty Sauteed Cabbage and Pork Jowl Bacon
Who say’s eating grain-free/”paleo” has to be expensive? And cabbage never tasted so good than with paired with a “poor man’s ham”, a few simple spices, and a touch of nourishing chicken broth. All for less than $1.00 per serving!

Heather, in the comment section shares “Eggs are one of your best friends when it comes to not wasting food. Many, many sorts of leftovers work added to scrambled eggs/as omelet filling/baked in a “fritatta” (I never knew this was an actual dish till recently. We just called it “yummy baked egg mess”). Melt some cheese on top of whatever else it is, eat up, and life is good. Eggs are fine for breakfast, they’re just as fine for a quick supper, and, if you ask my 2-year-old, they’re fine anytime in between.”

Diane @ The Whole Gang
Have on Hand Soup and Turkey Pork Noodle Soup
– Gluten Free and Dairy Free.

Cara @ Happy Healthy Home
I was finding the same thing that you were when I’d clean out my fridge. I’m really liking fermented veggies right now, for that exact reason. I’ll do a batch real quickly the day after we grocery shop, then I always have veggies on hand and they don’t go bad

lizzykristine @ Uplifted EyesMackerel Toast & Cold Sloppy Joes Two quick & simple oven-free dinners for the heat of summer: Mackerel Toast and Cold Sloppy Joes. Both recipes can be made for under $1 a serving. They’re favorites at our house!

Amanda Rose @ the Rebuild Blog
This is a super shopping secret: The store is the “scratch-and-dent” store for food shopping where I have gotten golden butter for two bucks and canned wild salmon for one. Even when there are just a few treasures, I always have fun looking.
Gourmet food shopping deals at this scavenger hunt of a store.

Courtney @ The Christensen Family Here is a link to a website where you can get a sourdough starter for the price of a stamp. Great if you want to start making sourdough, but don’t know anyone with starter to share (and fail miserably at starting your own, like me). 🙂

Emily @ Life in Cincinnati
Refrigerator Quesadillas
Here’s a wonderful way to save a few pennies by using up those leftovers and prevent food waste, which is dollars down the drain.

Wardeh @ GNOWFGLINS Soaked Muesli with Fresh, Seasonal Fruit
In summertime, soaked muesli is just about the best breakfast one could have. It is refreshing and cool. It combines the traditional, necessary step of soaking with the ease of a put-in-your-bowl-and-add-milk instant breakfast. Bonus: this dish costs less than $5 to make!

Christine @ becomingp31 Simplifying Your Life in a Throw Away Society
Are you a keeper or a tosser? I am definitely a tosser. I talk a lot about de-cluttering and getting rid of the excess in your life and I think that is very important…Yet, there is one area that I think that we are bad for just mindless tossing – and that is food.

Emily @ Use less-expensive cuts of meat for delicious and satisfying dinners, also, use produce from your own garden! > beef short ribs with kale and brown rice

Nurturing Wisdom Curry Chicken Salad is a meal piggy backed onto some leftover roast chicken from the night before. Yesterday I served the roast chicken for dinner, and today I’ve added fresh ingredients to the chicken to create Curry Chicken Salad. Tomorrow’s dinner will be a third meal from the roast chicken, Lemon Chicken Soup with Quinoa. These nutritious meals came from one roasted chicken!

Milehimama I posted Lentil Enchiladas, with enchilada sauce from scratch:

Thanks everyone for the great contributions!

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


  1. Robin in Washington says

    I don’t have a blog, but I recently discovered a method that I suspect was used by women when they first started working in the workplace and luckily my “men” don’t mind. My husbad recommended (during a particularly busy week when I wouldn’t be home in the afternoons to make dinner and didn’t have anything to pull from the freezer) I cook one meal, but enough for 4 or 5 days (some of my recipes don’t translate well to five days). At first I thought, oh yuk…the same thing every night, but I was desperate and I did just that. I tried it again the next week and thought that this wasn’t so bad after all.

    Now, I plan, shop, and wash veggies on Monday; we have spaghetti or something from the freezer that day. On Tuesday, I do all of the cooking. I sometimes will freeze the Thursday and Friday portions and pull them out the night before I’m going to use them.

    What I find frugal about all of this is: I find that I’m saving a lot of time not having to come up with 3 or 4 dinners with leftovers so I don’t have to cook every night; the shopping is very straightforward and doesn’t take me as long because I’m purchasing 10 ingredients instead of ~30; I don’t have produce leftover that I didn’t use because it’s already washed up and ready to use for whatever purpose I needed it for and we eat the same produce each night; and I’m not spending a lot of time getting things ready for the freezer like I used to. That being said, I DO put things up in the freezer (soups, leftovers that we couldn’t finish before they would go bad, meatloaf (I make two and freeze one), gluten-free bread, and more), but I only have one freezer and I am still trying to figure out how to use it most efficiently for our family needs. I ran across a post (maybe Kimi’s) about what they have in their freezer and am curious to take more time to look at that and see if I can get some ideas on what I might be able to change. Anyway, this has been working for us for about 2 months now and I’m really enjoying the freedom to spend time in the kitchen throughout the rest of the week trying some of these great recipes that you gals are sharing. Of course, when I try a new recipe, I only make one recipe worth! I know this would not work for everyone, but, like I said, my men do not seem to have a problem with this.

  2. Heather says

    For Robin: A lot of those meals can be done even easier–most soups, spaghetti sauce, stews, etc. are plenty happy to be started in the crockpot Monday morning (or even prep Sunday night & put the full crock in the fridge, then start it warming Monday morning), fridged after dinner, then warmed up again the next day, still in the crock (make fresh spaghetti noodles, of course, if applicable). Um…add water if it looks like it needs it, but usually, it won’t. Many such foods actually are BETTER tasting the 2nd or 3rd day, after all the flavors have gotten really comfortable with each other. That sort of cooking is something I did a lot of when I was in college full time & working & had 2 other adults living with me (but seldom cooking).

  3. says

    Curry Chicken Salad is a meal piggy backed onto some leftover roast chicken from the night before. Yesterday I served the roast chicken for dinner, and today I’ve added fresh ingredients to the chicken to create Curry Chicken Salad. Tomorrow’s dinner will be a third meal from the roast chicken, Lemon Chicken Soup with Quinoa. These nutritious meals came from one roasted chicken!

  4. says

    My husband Jon loves a “hamburger helper” dish made with grassfed ground beef, shredded cabbage, onions, and whatever veggies are in the drawer with a few added spices stirred up in our cast iron skillet. It is easy, inexpensive, and makes enough servings for dinner and a couple lunches. I never plan meals without first surveying what is in the freezer, pantry and frig or what is in the CSA box. Then I plan the meals around it and buy only the missing staples. This keeps costs down and avoids waste. Our raw vegetable scraps feed our worm bin, mealworms, and compost. Reduced and recycled waste!


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