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    This column has been discussing frugal lunch box and lunch sack ideas for children and adults. The series began with the column titled Lunch Box and lunch Sack Basics for Frugality, and deals not only with frugal meals, but healthy meals. Healthy for us, our children and the environment. I feel that these issues are important when considering how we feed our families.

    I wanted to share a couple more recipes for fixing frugal meals for children and adults before leaving this series. My next series will be on a whole new topic. So, I am going to leave this group of articles for the Frugal Food column with the following:

    English Muffin Pizzas

    These can perform double duty. They make a great addition to dinner, and allow you to make plenty of leftovers for breakfast or lunch the next day. Simply store them in the refrigerator over night, then add them to lunch boxes or sacks the next morning. People eat regular pizza this way a lot.

    English muffins, cut in half

    Sauce (optional)

    Shredded cheese

    Pepperoni, pineapple or other topping choices

    1. Place the English muffins on a cookie sheet. Be sure to make some for leftovers the next day.
    2. Add the desired toppings to each.
    3. Cover leftovers and place them in the refrigerator.

    Tips:

    • Mix up the toppings and try new combinations.
    • Try different cheeses.

    Serving Suggestions:

    • Serve with a salad.
    • Serve with a vegetable-based soup.

     

    Veggie Sticks and Chunks with Peanut Butter Dip

    Carrots

    Celery

    Cherry tomatoes

    Broccoli

    Cauliflower

    Pickle rounds

    Plain yogurt

    Peanut butter

    1. Wash all of the vegetables.
    2. Cut the carrots and celery into sticks.
    3. Break up the broccoli and cauliflower so that they are in small, bite-size pieces.
    4. Place some of each of the vegetables, including the tomatoes and the pickles, into serving size containers. Cover these and place them into the refrigerator until you are ready to pack lunches.
    5. Mix a container of yogurt with peanut butter to taste, and spoon into small food containers. Place these into the refrigerator as well.

    Tips:

    • These vegetables will last in the refrigerator from 3 to 5 days, so make up as many containers of each as you can.
    • The peanut butter dip will last at least 2 days, if not longer. Use 2 or 3 tablespoons per food container. Small containers come in handy for this.

    Serving Suggestions:

    • These go well with sandwiches, mini pizzas, stews and pasta.
    • Be sure to add a 100% whole wheat or multi grain bread option to whatever is served.

     

    Enjoy these breakfast, lunch, snack and dinner options that I have given so far, both here and on the Frugal Recipes blog on WordPress.com.

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