Working Poor

Last edited Fri Oct 9, 2015, 01:22 AM - Edit history (1)

budgetbytes.com, worth a browse.
my 2 favs, so far...
Dragon Noodles

Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Total Cost: $2.04

Cost Per Serving: $1.04

Serves: 2
Ingredients
•4 oz. lo mein noodles $1.13
•2 Tbsp butter $0.20
•¼ tsp crushed red pepper $0.02
•1 large egg $0.25
•1 Tbsp brown sugar $0.02
•1 Tbsp soy sauce $0.02
•1 Tbsp sriracha (rooster sauce) $0.08
•1 handful fresh cilantro $0.22
•1 sliced green onion $0.06
Instructions
1.Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
2.While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
3.In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
4.When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!


I have made this with angel hair pasta when I don't have lo mein noodles. I have also chopped up dry roast peanuts for topping. I have also put cubed tofu, left over chicken bits and a few shrimps for extra protein. I tried drained tuna, on top, but I didn't care for it.





Italian Wonderpot
Prep time
10 mins
Cook time
15 mins
Total time
25 mins



Ingredients
•4 cups vegetable broth $0.52
•2 Tbsp olive oil $0.32
•12 oz. fettuccine $1.33
•8 oz. frozen chopped spinach $0.79
•1 (28 oz.) can diced tomatoes $1.73
•1 medium onion $0.43
•4 cloves garlic $0.32
•½ Tbsp dried basil $0.07
•½ Tbsp dried oregano $0.07
•¼ tsp red pepper flakes $0.02
•freshly cracked pepper to taste $0.05
•2 oz. feta cheese $0.87



Instructions
********1.Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
2.Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
3.Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
4.After the pasta is cooked, crumble the feta cheese over top and serve.( I use whatever cheese I may have on hand)


******I do brown the onion, garlic and spices before I add the veg broth, I think the flavor is better. I was out of spinach once, so I used frozen greenbeans. I have added grated zucchinis and grated carrots. I have added cubed tofu for more protein.