10 Cheap Dinners for When Money's Tight (Feeds the Whole Family)

Comments · 209

• TR

  @TriedTrue-p7e · 1 month ago · pinned

  Get the Home Savings Manual here :)<br><a href="https://brendacarver.com/">https://brendacarver.com/</a>

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• SH

  @sherrywilliams7480 · 1 month ago

  My mother is Italian and the baby of ten children,. She was born in 1939. &nbsp;When I was a kid and we had hard times (about once a week), she made a meal that her mother made for her, and my aunts and uncles. There were only the three of us kids and herself, so it was scaled down to feed just 4 instead of 12. I&apos;m not sure of the Italian name for it, or if my grandmother just made it up, out of a need to feed her big,hungry family. For us, Mom would boil one pound of elbow macaroni, and In another pot she would put two cans of great northern beans, one drained of the liquid and one not drained. She would add about two tablespoons of extra virgin olive oil, Italian seasoning, garlic powder, black pepper, and about two tablespoons of butter in the pot. She would cook this on a low heat, for about 10 minutes, stirring it a few times. When the pasta was cooked and drained, and the beans were hot and ready, she would mix them together and serve it with some of the grated Parmesan (we called it shakey cheese), and a piece of toasted Italian bread. That was our favorite meal, and still is to this day. I&apos;m 60 years old and I make it, just because I love it at least every other week. Right now the price, for the recipe here, in Southwest Georgia is about $3.50, to serve 4. That&apos;s about .87 cents a person. <br>It&apos;s also good, the next day, cold with just a splash of Italian dressing mixed in, kind of a cold pasta salad. I&apos;ve found that out in my adulthood. There was never any left when Momma made it for us. God bless you all ! 🙏 ❤️ 🙌

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• CR

  @craigm8591 · 1 month ago

  Spouse and I took a cooking class at a community center given by an experienced restaurant chef, he shared many restaurant &quot;secrets&quot;, like these about scraps being the foundation of virtually every soup.... lobster bisque, made from boiled shells, heavy cream, spices and topped with a tiny token lump of lobster. &nbsp;Shame we didnt learn this until well into our 50s. All young people should take the time to learn how to cook.

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• DE

  @DeborahKitchen-f7u · 1 month ago

  Think that this episode is the best I&apos;ve seen for teaching people

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• MA

  @margaretfrew6661 · 1 month ago (edited)

  I also grew up with rations as the 2ww was raging, and even after, I can remember at school we received food parcels from Australia and New Zealand, all stamped to say where they were from. I was 12years old ,My dad had fought all over the world. But all he received were a few medals and nothing else. &nbsp;I was 6 yrs old before I knew my dad, and yes, I was his daughter. When our sliced meat ration came, and I had to go to the butcher&apos;s, he always slipped another slice in for me to eat on the way home. I was 50 years old before I told my mother this, and Dad never knew. Luckily, my mum had to learn very quickly how to cook, and I never went hungry

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• DO

  @donnabailey4771 · 1 month ago

  Beans and &nbsp;cornbread were staples in my grandmother&apos;s home. Delicious ❤

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• CO

  @corinne7126 · 1 month ago

  Tomato soup and grill cheese sandwich

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• ST

  @stevowannaboogie · 4 weeks ago

  Just watched 3 episodes of yours. So close to what I do, but I’m still buying groceries I don’t need to. So I’m buckling down, cause I’m more than 1/2 way. I find your price quoting is off, but likely just from a different region we live in. Grocery costs are astronomical these days and the bottom line is, the <br>savings are real. When I was young, my Mom would always surprise us all, cause all we saw was nothing in the fridge. I’ve been building the pantry stock, cause it never lets you down. <br> &nbsp;On a side note, I also subscribed because you have no ‘ shorts’ for videos. I’m hoping you stay that way. <br> I look forward to more from your channel and many happy cheap meals. <br> I’m in Alberta, Canada. Thank you

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• VI

  @Vickie-f6b · 1 month ago

  Thank you for telling us to cook dumplings with the lid on. I have been cooking dumplings for close to 50 years. Sometimes my dumplings on the inside look like a biscuit and in the same pot some are gummy. No one ever told me to keep the lid on, usually no lid on. Will have the lid on now.

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• BE

  @bethannbritz7907 · 1 month ago

  Leftovers Smorgasbord was a weekly tradition when my kids were growing up. We always looked forward to it! Just saved up the leftovers for several days and when we had enough, put them all out on the counter and everyone made their own plate. They would actually cheer when I told them we were having Leftovers Smorgasbord for dinner!

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• EV

  @EvilAlienDaddy · 1 month ago

  pasta fazool is a favorite when supplies run low

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• CH

  @chrisfox4943 · 1 month ago

  We make curries. Tonight a dhal (split peas) and cabbage sabzi (cabbage, potates, peas) with rice. &nbsp;Dinner for two tonight and enough for another two meals to go in the freezer. <br>But, if you&apos;ve never cooked curry before, the spices can be expensive to set up with. However, they go a long way after that. In the UK, I&apos;d be buying from the world food aisle or a local Asian supermarket

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